Maria Villagrasa & Fernando Diaz

Molasses is a dense and blackish liquid obtained from the residue that remains in the vats after the sugar extraction from sugar beets and cane. It is a byproduct that is widely used worldwide in animal nutrition.

It has positive effects on the production of milk fat, ruminal ammonia and fiber digestibility. Molasses are usually added in limited amounts to the diet, to increase its palatability and dry matter intake since their main components are sugars, and animals prefer sweetened diets.

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