Fermentation of Rice Straw as Cattle Feed
Beef cattle business which is intended to produce good quality meat, is generally faced with the problem of the availability of feed in the form of forage and concentrate. Forage production is becoming more limited due to population growth requiring land for settlement, expansion of land for food production and the development of other sub-sectors. Therefore, the provision of feed requires relatively simple agricultural waste treatment to support the availability of feed throughout the year.
Rice straw is an agricultural waste that is available in considerable quantities compared to other agricultural wastes, and is easily obtained to be used as animal feed and partly into compost. Cattle that consume rice straw produce manure (manure), which later if managed properly, will become organic fertilizer and will be optimally beneficial for plants. Rice straw can be used to feed 2-3 adult beef cattle throughout the year. So that in locations that are able to harvest 2 times a year, fibrous feed will be available for 4-6 cows.
Also read: Coffee Skin Waste as an Alternative to Animal Feed
Barriers to the widespread use of rice straw as a source of animal feed is the low nutritional value when compared to forage. To overcome this, it can be improved with technology to increase the nutritional value of rice straw
A method that is relatively inexpensive, practical and the results are highly favored by cattle is through a fermentation process by adding materials containing proteolytic, lignolytic, cellulite, lipolytic microbes and non-symbiotic nitrogen fixation (starbio, starbioplus, probion). This will increase the motivation to increase the cattle kept.
Fermented Rice Straw Making Process
Production of fermented rice straw with an open system. The open fermentation process is carried out in a place protected from rain and direct sunlight. The ingredients used to produce 1 ton of fermented straw are: 1 ton of fresh rice straw, 2.5 kg of Probion (probiotic), 2.5 kg of Urea, and enough water.
Ways of making :
The manufacturing process is divided into two stages, namely the fermentative stage and drying and storage. In the first stage, freshly harvested rice straw from the swah is collected in the space provided, and is expected to still have a water content of 60%. Fresh rice straw which will be made into fermented rice straw is stockpiled with a thickness of approximately 20 cm and then sprinkled with Probion and urea.
The pile of hay can be carried up to a height of about 3 meters. After mixing is done evenly, then allowed to stand for 21 days so that the fermentative process can take place properly. The second stage is the process of drying and storing fermented rice straw. Drying is done in the sun and aerated so that it is dry enough before being stored in a protected place. After this drying process,
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