Mode of Action & Internal Impact
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Fungal Growth
4X
INCREASE
IN RUMEN FUNGAL BRANCHING CREATING MORE SURFACE AREA FOR DIGESTION TO WORK
Chang, J.S., 1999.
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Microbial Enzyme Activity of Fungi
-
37%
INCREASE
In
cellulase*
-
162%
INCREASE
In
Beta-Glucosidase*
-
306%
INCREASE
In
Amylase*
Schmidt, J.A., 2004.
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Bacteria Growth
-
79%
INCREASE
In total bacteria*
Frumholtz, P.P., 1989.
Beharka and Nagaraja, 1998.
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Digestibility
17%
INCREASE
IN NDFD1
10%
INCREASE
IN PROTEIN DIGESTION
Gomez-Alarcon, R.A., 1991.
The illustration above shows the branching of fungi (blue) and breakdown of the forage/fiber (green). The increase in fungal branching allows for more attachment sites for good bacteria to work to digest.
1. Summary of 8 published research studies: Nocek, J., 2011., Nocek, J., 2009., Chen, C.R., 2004., Varel, V.H., 1993., Beharka, A.A. and T.G. Nagaraja., 1993., Westvig, R.M., 1991., Gomez-Alarcon, R.A., 1991. , Gomez-Alarcon, R.A., 1990.
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Microbial Protein
31%
INCREASE IN
MICROBIAL PROTEIN
OR ENOUGH ADDITIONAL PROTEIN EQUAL TO FEEDING 1 LB. OF SOYBEAN MEAL OR DDGS
Summary of 2 research studies: Caton J.S., 1993., Gomez-Alarcon, R.A., 1991.
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ENERGY
16%
INCREASE IN
VOLATILE FATTY ACIDS (ENERGY) EQUAL TO 1 LB. OF CORN
Summary of 4 research studies: Sun, H., 2013., Frumholtz, P.P., 1989., Arambel, M.J., 1987., Wiedmeier, R.D., 1987.
HOW IT WORKS
