We use a range of both traditional technology and fibre technology, which contains Lactic acid-producing bacteria and a unique patented strain of Lactobacillus buchneri.
During ensiling L. buchneri releases ferulate esterase enzymes which increase fibre digestion rates by freeing the contents of cell walls locked up through their physical association with lignin. These cell wall contents would otherwise be unavailable for digestion.
This improvement in digestibility is in addition to the enhanced fermentation and aerobic stability that is provided by the Lactic acid producing bacteria and the compounds produced by L. Buchneri included in all Fibre Technology products.
We’ve also recently introduced Rapid React technology which includes a newly registered strain of Lactobacillus buchneri that speeds up the onset of aerobic stability by as much as five days when compared to non-Rapid React formulated inoculants.
Selecting the most appropriate inoculant for any given forage is essential and can have dramatic effects on meat and milk production profitability.