In order to enhance the sweetness of cow feed and encourage cows to eat more, various starch-rich concentrates such as sorghum noodles, corn flour, bran, and rice bran can be processed through saccharification. This process converts part of the starch into maltose, increasing the sugar content from around 1% to approximately 10%. By improving the flavor, this method not only makes the feed more appealing but also helps improve digestion and nutrient absorption in cattle.
The process begins by crushing the grains like corn or sorghum and placing them into a wooden barrel or cylindrical container. A proper amount of salt and minerals are then added to support microbial activity. For every 0.5 cm layer, 1 to 2.5 parts of boiling water are poured in, and the mixture is stirred thoroughly while still hot. The layers are continued until the container is full. Once filled, a layer of rice bran or sacks is placed on top, the lid is closed tightly, and the container is kept warm—ideally in a warm room to optimize the saccharification process. Adding barley malt during the mixing stage can significantly speed up the conversion of starch to sugar.
During the saccharification process, it's crucial to maintain a consistent temperature between 55°C and 65°C. Under normal conditions, the process usually takes 3 to 4 hours. If the ambient temperature is low, the time may need to be extended. Once the feed becomes sweet and slightly sour, it should be fed to the cows immediately to avoid spoilage. Due to its fast saccharification properties, it’s important to adjust the preparation based on the number of cows, daily feeding amounts, and room temperature. It’s best to make the feed in batches to ensure freshness and optimal nutritional value for the animals.
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