The effect of fermenting straw to feed sheep Take dry straw that has not been deteriorated by mildew, and then use it to shorten it by about 1cm. The use of a starter, such as a ratio of 500 kg of fermented stalks of fermented 1 kg Kumot Straw, is used. First, pour the starter into warm water (30-35°C) and mix thoroughly (cold water available in summer), and then mix well with the above prepared straw material. The golden bait straw starter requires the moisture content to be controlled at about 60-70%. The criterion for the suitability is: grab a handful of material by hand, and see the water in the fingertips is not dripping. It is advisable to loosen the hand into a group. The ratio of straw to water is roughly 1:1.5. The above-mentioned mixing straw powder (or silk, segment) is piled into a stack of materials with a height of 40-50 cm, a length and a width, and a thermometer is put on it, covered with a heat-preserving moisture-retaining material, and allowed to ferment. The golden bait straw fermenting agent is fermented fast, normally ferments for 6-8 hours in summer, at room temperature over 15 degrees in winter, needs to ferment for 16-24 hours, if the room temperature is lower than 15°C, should try to increase the temperature to reach above 15°C, as expected There is a heat preservation measure above and below the heap to ferment faster. When the temperature reaches 40°C, it should be turned over once. Remember that the temperature must not exceed 45°C to avoid excessive fermentation. The whole fermentation process is suitable for overturning 1-2 times. When the straw powder (or straw filaments, segments) turns yellow gradually and overflows with sprinkling of aroma, it indicates that the fermentation is basically completed. At this time, the covering should be removed and scattered. Cooling to prevent the second fermentation from heating up again.
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