Mode of Action & Internal Impact

Fungal Growth

4X

INCREASE

IN RUMEN FUNGAL BRANCHING CREATING MORE SURFACE AREA FOR DIGESTION TO WORK

Chang, J.S., 1999.

Microbial Enzyme Activity of Fungi

37%

INCREASE

In

cellulase*

162%

INCREASE

In

Beta-Glucosidase*

306%

INCREASE

In

Amylase*

Schmidt, J.A., 2004.

Bacteria Growth

79%

INCREASE

In total bacteria*

Frumholtz, P.P., 1989.

Intake

3%

INCREASE

IN DRY MATTER INTAKE

Summary of 4 research studies: Baumgard, L.H., 2004., Chiou, P.W.S., 2002., Gomez-Alarcon, R.A., 1991., Wallentine, M.V., 1986.

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.

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.

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.

ABSORPTIVE CAPACITY

ABSORPTIVE CAPACITY WITHOUT USING ENERGY

47.8%
54.6%

Control
Amaferm

Ipharraguerre, I., 2016.

ABSORPTION

UP TO

30%

INCREASE

IN ABSORPTION

Ipharraguerre, I., 2016.

HOW IT WORKS