Without beneficial bacteria and enzymes in the digestive tract of horses and livestock, neither digestion nor absorption of nutrients could occur. Energy metabolism would grind to a halt and animal growth and maintenance would be impossible. Recent studies have shown that the digestibility of feed is almost as important as its nutritional content. Through nature's fermentation process, Chaffhaye becomes rich in beneficial microflora. This microflora and the beneficial acids they produce make Chaffhaye one of the most digestible and therefore nutritious products available.

The most important health-promoting organisms in Chaffhaye fall into two main categories: lactic-acid producing bacteria (LAB) and yeast.

Lactic-Acid Producing Bacteria (LAB)

Since the early 1900's, scientists have observed longer life expectancies in humans that consumed higher amounts of fermented foods, like yogurt. The key organisms identified in these foods were lactic-acid bacteria (LAB). Over the last 30 years, scientific interest has since grown to understand how lactic-acid producing bacteria impact the digestive systems of animals.

The fermentation process is a battle between good and bad bacteria. Bad bacteria can grow in an environment where the pH (acidity) is above 5.0 and where there is a presence of oxygen. So the goal of good fermentation is to use up available oxygen in the forage and to drop the pH as quickly as possible. A quick and thorough fermentation assures the forage's nutrients are preserved and harmful molds or bacteria are not given a chance to grow. The good bacteria, LAB, do just that. An indication that a good fermentation has occurred is high levels of lactic acid and low levels of harmful acids such as propionic, butryic, and iso-butyric.

Chaffhaye does just that. Through anaerobic fermentation (no oxygen), Chaffhaye develops large populations of LAB by metabolizing sugars inherent in the forage as well as the small amounts of low-sugar molasses that is misted onto Chaffhaye before bagging. Lactic acid lowers the ruminal pH of horses and livestock, creating an environment that is detrimental to many harmful pathogenic microbes which might otherwise thrive in the animal's intestinal tract. Rich in LAB, Chaffhaye helps support and maintain a strong population of beneficial bacteria in the intestinal tract. Healthy animals with strong ruminal populations of LAB have been shown to display better immune defenses against pathogens such as E. coli and Salmonella.

Chaffhaye's beneficial LAB also produce secondary metabolites such as hydrogen peroxide, ammonia and bacteriocins that inhibit growth of harmful pathogens. Simply put, bacteriocins are proteins that kill other strains of harmful bacteria. The LAB dominate the hostile environment found in the small intestine of healthy animals by suppressing harmful pathogens and successfully competing for space along the wall of the intestinal tract. LAB establish formidable colonies across the inside surface of the small intestine, consuming nutrients that might otherwise support the growth of harmful bacteria. Research has also shown that by adhering to the lining of the intestines, LAB assist in the assimilation and absorption of nutrients by the intestines. The two most beneficial LAB, L. acidophilus and Enterococcus faecium, are used extensively throughout the animal feed industry, often administered to animals as beneficial probiotics after animals are exposed to stress from birthing, travel, competition, wormers and vaccinations.

As reflected in the Nutritional Information of this web site, Chaffhaye contains a large amount of lactic acid, indicating a superior fermentation has occurred. With the pH stabilized at below 5, harmful pathogens can not grow. This makes Chaffhaye an exceptionally safe product for horses.

Yeasts in Chaffhaye

Through its natural fermentation process, Chaffhaye is a rich source of all-natural, live (viable) yeast. In some cases, when opening a fresh bag of Chaffhaye you may notice small patches of yeast that appear as a white, milky substance usually formed in a circle. For generations, farmers have observed anecdotal evidence that animals became healthier when fed yeast. Today, there is a significant body of scientific research that supports these long-held views about the beneficial function of yeast in animal diet. Industry professionals are increasingly using yeast to improve livestock performance, where the degree of benefit provided by yeast appears to be greatest when animals are under stress, and after travel and high activity.

Studies point to a common mode of action by yeast in aiding digestion. First, yeast has been observed to stimulate the population of beneficial fiber-digesting bacteria in the animal. It is thought that yeast contain valuable growth factors that support beneficial bacteria, such as malic acid, short chain peptides, lipids and vitamins. In the case of malic acid, for example, certain other beneficial bacteria require malic acid in order to consume lactic acid. By consuming lactic acid, these beneficial bacteria regulate the proper acidity (pH) in the rumen. This is especially important in counteracting the consumption of high-energy grains where the risk of colic is high. In horses, yeast has been shown to increase the absorption of essential minerals, especially phosphorous. In other studies, yeast has been shown to contribute enzymes that break down nutrients that beneficial bacteria can better utilize. Interestingly, health-promoting bacteria tend to thrive in anaerobic (oxygen-free) conditions, while many harmful bacteria (pathogens) often require oxygen for reproduction and growth. However, the most obvious benefit of yeast is their ability to scavenge and deplete oxygen in the digestive tract, fostering an environment for beneficial fiber-digesting bacteria. All in all, yeast-rich forage has been shown to increase the amount of beneficial bacteria, and hence the amount of energy that forage-dependant animals can derive from their feed.