Vietnam is known a country with developed livestock industry. Bagasse fermentation is a great source of food to increase your livestock quality

What is nutritional value of bagasse fermentation?

At the end of the incubation period of bagasse fermentation (after 30 days), the amount of cellulose, hemicellulose and lignin decreased slightly. But at the stage of fruiting of bagasse fermentation (after 45 days), the above ingredients tended to decrease sharply. At this stage an amount of substrate can be mobilized for the development of cell biomass. In particular, the amount of lignin and hemicellulose decreased strongly by over 9% compared to the weight of dry substrate.

The reduced lignin content is a very significant parameter for bio-fermentation, which changes the stable chemical structure of agricultural fibers and enhances the digestibility rate when used as animal feed. In addition, the total protein intake was also significantly improved, increasing from 1.5% to 9.1% (45 days after fermentation). This increase is due to the qualitative transformation from the inorganic nitrogen supplementation in the substrate in the form (NH4) 2SO4, Urea and NaOH into the organic nitrogen source in the form of microbial cell biomass protein.

T-Global manufactures high-quality Bagasse Fermentation from Viet Nam.

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