Nutritional Block Based on Molasses as a Supplement for Sheep

09 Dec 2023

Nutritional Block Based on Molasses as a Supplement for Sheep

In Patagonia, a research team from INTA Santa Cruz is considering the inclusion of strategic nutritional blocks based on molasses for the supplementation of sheep.

Researchers at the Potrok Aike Experimental Field, affiliated with INTA, have delved into this aspect for more than three years. The latest findings regarding the application of this nutritional block in sheep were recently disclosed by “INTA Informs.”

Rodrigo Gallardo, an Animal Production specialist at INTA Santa Cruz, stated that the observed response is a result of the animals adapting to the supplement. He highlighted a notable contrast in the live weight of the supplemented animals, amounting to six kilograms, in comparison to the control group.

He also pointed out:

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“Through our experiments, we identified that sheep tend to consume the blocks during winter and summer when the quality of natural pasture is diminished. Notably, there was a significant rise in consumption during the colder months.”

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As mentioned in the announcement, the nutritional blocks come in various formulations customized to meet the specific requirements of sheep or cattle. These blocks are created through the dehydration of molasses, weighing 30 kilograms, and incorporate raw materials and technical additives. “The purpose of this process is to efficiently and securely deliver energy, plant-based proteins, urea, and address mineral and vitamin needs for grazing cattle and sheep across all categories.”

These blocks were developed in partnership with a private-sector company. Additionally, as reported by INTA Informs, it is noted that the finding is:

“…an efficient, safe, and practical supplementation method with minimal operational expenses as it eliminates the need for feeders, mixers, or tractors. Moreover, the molasses’ high sugar content contributes significantly to supplying fermentable energy to the rumen microflora, enhancing the digestibility of forage.”

For further details, you can click here  (spanish content)

You may also like to read: “Enhancing Milk Productivity and Quality: The Impact of Saccharomyces boulardii”

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