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Molasses is a liquid mass that has the consistency of a thick viscous syrup. It is a by-product produced during the production of sugar. Possesses dark color and a specific smell. Molasses is also called molasses. In some countries it is used for cooking culinary dishes. Contains vitamins and useful elements a lot. In our country, such molasses is used in agriculture for feeding domestic animals, as well as in fishing.

This molasses is a food that has a large amount of carbohydrates - more than 60%, but only 20 - 25% water. It also contains a small amount of nitrogen compounds. Molasses is used to soften a variety of roughages. It is also used in the production of mixed feed.

Molasses is a valuable raw material for the production of biological technologies. From it during the fermentation process we get:

• For aerobic fermentation - citric, gluconic, fumaric, oxalic and acetic acid.
• For anaerobic fermentation - lactic, butyric and propionic acid, as well as ethyl alcohol, which is used to produce high-quality moonshine. And when combined with rice you can get Thai whiskey.

This molasses has been successfully used for fishing for many years, being one of the main additives. It is used in fishing not only because of its unique chemical composition. Molasses is bait, affecting the behavior of fish in a reservoir.

Due to its high content of amides and carbohydrates, molasses is a very important source of energy for all living things. Scientists have proven that if such substances are not in the body, then the processes of metabolism and energy exchange will also not occur. In addition, molasses contains 10% ash, and this acts as a laxative on fish. Thus, molasses is an energy concentrate. After eating complementary food containing molasses, the fish's appetite and activity begin to increase.

Such complementary foods invigorate well, the feeling of hunger increases, and the ash weakens the fish, not allowing it to get enough. Thus, the fish cannot eat enough, while experiencing an ever-increasing feeling of hunger. The more the fish eats bait, the more hungry it becomes. When a lot of fish come to bait, there is a lot of excitement.

This bait is used by fishing tackle manufacturers. They use molasses in complementary foods, available in liquid and dry form. To increase the demand for such products, they add:

• amino acids;
• multivitamins;
• various flavors;
• preservatives to increase shelf life.

Product from such additives does not lose its qualities.

One of the important qualities of such bait is its ability to dissolve in both cold and hot water. It is often used during winter fishing. Many people use molasses as the main additive when fishing for bream. To be effective, molasses is mixed with complementary foods and left for an hour. Molasses can be diluted with water and added to food.

This bait is made quite simply. To do this, mix sugar and warm water in proportions 2:1, put on low heat or water bath. Bring the syrup to a boil and cook for 5 minutes.

As soon as the mass turns light brown, remove it from the heat and cool. The main thing is not to overcook the mass, otherwise it will become too dense and instead of effective bait for fish you will end up with ordinary sugar caramel.

Other uses of molasses

• As a sweetener. Molasses is a good alternative to other sweeter sweeteners such as syrup, especially when used in small quantities. You can add it to various cereals, it is used to cover desserts and add to ice cream. Many cooks use it to sweeten savory dishes such as meats, roasts or baked fish. This will give the dish a special subtle sweetness, goes well with various flavors.
• In preparation confectionery . Molasses is often added to bread, cookies and other baked goods. As a result, the product acquires a rich taste and texture, and ready product It doesn't turn out too sweet. Traditional gingerbread The molasses adds a deep, smoky flavor, and the molasses cookies are denser than other cookies.

Conclusion

Molasses - pretty interesting product. It is used in many different ways, and the health benefits are invaluable, as it contains large amounts of vitamins and minerals. Doctors recommend including it in your diet. Often molasses is used instead of sugar. She happens to be great source calcium and iron - elements that are needed for human growth and development.

The YUSIKO company offers to buy molasses at affordable prices in Zelenograd and the Moscow region. Our catalogs present high-quality products that are ideal for feeding your animals.

What is

Molasses is a waste product from sugar production from sugar beets. It is a thick liquid (brown to dark brown in color). Possesses characteristic odor, sweet taste and bitter aftertaste. In hot and cold water completely dissolves.

Molasses contains:

• water – 20-25%;
• crude protein – 9%;
• carbohydrates – 58-60%;
• ash – 7-10% (calcium, silicon, potassium, phosphorus, sodium and other elements).

One of the most important elements, which is part of molasses, is cobalt (0.59 milligrams per 1 kilogram). The presence of this element allows you to avoid many diseases to which ruminants are prone.

Molasses is considered an excellent addition to the diet of cows and young animals due to its high nutritional value. In addition, due to the improvement in the taste of feed, its palatability increases.

What is it used for?

Beet molasses is used for:

• improvements useful properties mixed feed;
• increasing calorie intake;
• improving the taste of feed;
• facilitating the digestibility of feed;
• stimulating the growth of young animals;
• meeting the carbohydrate needs of high-yielding cows.

Cattle assimilate feed using special microflora, and the presence of beet molasses can significantly enhance its effect.

Advantages

Thanks to the presence of beet molasses large quantity easily digestible sugars have the following effect:

• the quality of meat and dairy products is significantly improved;
• animal growth is activated;
• the biochemical composition of animal blood improves.

What to consider when using

For beet molasses to be as effective as possible, it must be used correctly. For example:

• in the diet of animals, molasses should not exceed 20% of the nutrition in dry matter;
• at high rates of molasses feeding, additional sources of coarse fiber may be required, for example, hay or straw;
• You should not add molasses to milk for calves, as it is not part of the rumen and the calf is simply not able to digest it;
• Calves are only able to digest molasses if it is added to roughage. In this case, the scar begins to function;
• It is prohibited to give molasses to animals in unlimited quantities. This is a highly fermentable product and can lead to the development of acidosis.

Our advantages

Cooperation with our company YUSIKO is beneficial for many reasons, among which it is worth highlighting the most significant:

1. We are ready to offer all our clients some of the most affordable prices On the market.
2. We carry out free shipping in Moscow and the Moscow region.
3. We deliver our products seven days a week and at any time of the day.
4. Large selection of products for any type of agricultural activity.
5. All products comply with GOST requirements.
6. We work without intermediaries, which has a positive effect on the final cost of products.
7. We are ready to offer flexible terms payment both in cash and without cash.
8. If our product does not suit your production conditions, then we are ready to replace it with the required one.
9. The high quality of all our products is due to the fact that we work only with the best manufacturers.
10. We offer favorable discounts.

Molasses (beet molasses, slang malas) is a valuable product that can significantly improve the palatability of the basic diet. What kind of feed this is and how to use it in feeding cows and pigs will be discussed in this article.

What is molasses

Molasses is a by-product of sugar production. This is the brown syrup (molasses) that remains after sugar crystallizes. Sugar beets are washed, crushed and subjected to diffusion (the sugar is washed out and dissolved in water). This solution is heated to 73-78°C. The sugar-containing raw juice is separated from the crushed beet pulp (pulp). The pulp is pressed and is also used in feeding farm animals.

The raw juice is cleared of sediment using limestone and carbon dioxide. The clarified juice contains about 12-15% dry matter and is evaporated until thick syrup. Then sugar crystallizes from this syrup. The remainder of the syrup from which sugar was obtained is molasses. From a ton of sugar beets, about 35 kg of sugar, 540 kg of raw pulp and 40 kg of molasses are obtained. You can see more details about the sugar production process:

Molasses quality and storage

At the plant, molasses is stored in a very concentrated form and very thick. In order to be able to ship molasses, it is heated to 40°C and diluted with water. It is the amount of water that was added (i.e., what sugar concentration was achieved, table 1) that determines molasses quality.

It is believed that high-quality molasses has a sugar content of 40% or higher. But, of course, this depends on the quality of the raw materials used by the manufacturer and the production technology itself. And do not forget that the sugar industry produces not molasses, but sugar, i.e. It is in the manufacturer's interest to leave as little sugar as possible in the molasses.

The volumetric weight of molasses is about 1.25 kg (1 liter of molasses = 1.25 kg), and it can be checked by this parameter. Quality molasses When shipped, it should have a uniform consistency and should not have areas that are too thick or too watery.

Table 1. Molasses quality: different concentration Sahara

Index	Meaning
% sugar in molasses
Total sugar content (%)*, in terms of sucrose	min. 40	min. 42	min. 47
	68 — 70	72 — 74	76 — 79

*at natural humidity

Since molasses has a liquid consistency, its use and storage are complicated. occurs in containers for liquids. If the raw material is stored in a large container, for example 1000 tons, then denser particles collect at its bottom (the first 50-200 tons from this barrel will be denser), but this does not mean that there will be more sugar at the bottom - the sugar content is remains the same. To store molasses in such large containers, it must contain 44-49% sugar.

A container for storing beet molasses must have openings for filling and unloading with a diameter of at least 8-10 cm. The barrel is positioned so that it is convenient to drive up to it, and it is also convenient to select raw materials for feeding.

In winter, molasses that is stored outside may lose its flow properties. In order to improve the fluidity of molasses in winter, it is enough to add 10-15% water to it using a machine high pressure before frost starts. Molasses does not freeze, but it thickens, so equipment is needed to heat the molasses tank when necessary.

In the heat of summer, you need to make sure that full containers are not under direct sun rays. Containers with molasses should be stored in the shade, preferably indoors. The reason for this is that when high temperatures There is a danger of alcoholic fermentation of molasses. But if the food has fermented, it can still be fed to animals.

Under normal conditions, this feed raw material can be stored for a very long time. For ease of use, it is recommended to dilute molasses with water in a 1:1 ratio.

Chemical composition of molasses and its feed value

Molasses is a high-energy and highly digestible feed material. The dry matter content of molasses ranges from 60 to 80% and is typically around 65%. Chemical composition of molasses– these are soluble saccharides – mainly sucrose, as well as small amounts of glucose, fructose and raffinose, minerals(about 10% raw ash) and non-protein nitrogen compounds. Molasses contains about 35-45% sugar. The sugars contained in it are absorbed by ruminants and pigs by more than 90%. The amount of energy depends on the amount of sugar. Sugar-rich beet molasses contains about 8 MJ NEL or 13.5 MJ porcine OE per kg dry matter. The crude ash content of molasses ranges from 8% (very low) to 13% (very high).

Table 2. Chemical composition of molasses

Index	Units. change
Dry matter
Per kg dry matter
Raw ash
Crude protein
Crude fat
BEV
Starch
Sugar
Calcium
Gassing HFT	ml/200 mg DM
Phosphorus
Sodium
Magnesium
Potassium

Source: Potthast, C. et al. 2011, Sugar Industry, 136 (10): 663-669

Molasses can be fed in limited quantities various types animals (ruminants, horses, pigs). Due to its high content of easily digestible sugar, molasses is also used as an additive for ensiling crops that are difficult to ensile.

Molasses in cow feeding

Molasses has a positive effect on cow productivity:

• increases the digestibility of dry matter and organic matter of the diet
• stimulates microbial activity in the rumen
• has a positive effect on animal feed consumption, improves the taste of the diet
• increases milk yield.

Beet molasses shows this effect especially on diets rich in grass silages, which contain few easily broken down carbohydrates.

Table 3. Nutritional content of molasses for cows (per kg dry matter)

Index	Unit.	Meaning
Digested crude protein nXP
Rumen Nitrogen Balance RNB
Metabolic energy of cattle, ME	MJ	11,9
Clean lactation energy NEL	MJ
Non-degradable protein 5*

Table 4. Maximum allowable introduction of molasses into the diet (kg per head per day)

Animal species	Maximum amount of molasses, kg
Cash cows	1.5 to 2.5
Young animals	0.5 to 1
Fattening	1 to 2
Goats and sheep

When feeding cows, goats, and sheep, molasses is limited to no more than 15% dry matter. This means no more than 0.4 kg of molasses dry matter per 100 kg of live weight of the animal per day (a 650 kg cow should receive a maximum of 2.5 kg of molasses per day). When feeding more molasses and a lack of structural fiber in the diet, there is a risk of acidosis. It is usually recommended to feed 1-2 kg of molasses per head per day. If beet pulp or other sugar-rich ingredients are included in the diet, the amount of molasses should be reduced to a maximum of 1.5 kg per head per day.

Make sure that the diet is balanced and appropriate to the stages of lactation (limit starch and sugar content to 20-25%, at least 15-18% crude fiber).

Molasses is introduced into the diet gradually so that rumen microorganisms can adapt. The most favorable way to feed molasses is to include it in a homogeneous, completely mixed diet. Thanks to this, stable operation of the rumen is achieved throughout the day.

Molasses is very effective when fed in conjunction with straw-rich rations (eg dry cows). It greatly improves the attractiveness of the diet by increasing its palatability. When feeding straw, it is crushed and watered with molasses (can be diluted 1:1) in a ratio of 50-100 g/kg straw.

Molasses in feeding pigs

When feeding pigs, the maximum proportion of molasses can be 15% of the dry matter of the diet. For piglets with 15 kg of live weight, the introduction of molasses is limited to 10% of the dry matter of the diet. Only molasses containing a lot of sugar is suitable for feeding pigs.

For pigs, molasses also has high taste qualities. It can be fed to both fattening pigs (up to 0.7 kg per head per day), and pregnant (up to 5% of the total diet) and dairy sows (up to 3% of the total diet). Due to the high proportion of non-protein nitrogen, when calculating the diet, it must be taken into account that only 50% of the protein contained in molasses will be absorbed by the animals.

Table 5. Nutritional content of molasses for pigs (per kg of dry matter)

Index	Unit.	Meaning
Metabolic energy, ME	MJ	13,1
Lysine
Methionine + Cystine
Threonine
Tryptophan
Digestible phosphorus		< 0,1

2.4.3. Beet molasses

Molasses is the drainage obtained by centrifuging the massecuite of the last crystallization in the production of sugar.

The yield of molasses is approximately 5% of the mass of processed beets.

The composition of molasses varies within the following limits (% by weight): dry matter content 76-85; sucrose 46-51; total nitrogen 1.5-2; betaine 4-7; reducing substances 0.2-2.5; raffinose 0.6-1.4; lactic acid 4-6; vinegar and formic - 0.2-0.5 each; conductometric ash - 6-11. Purity - 56-62%, viscosity - 4-8 Pa*s at 40 o C); pH 6-8; density - 1445 kg/m3.

The yield of molasses and the sugar content in it are influenced by the quality of the processed beets, which depends on the climatic conditions and agricultural technology of its cultivation, harvesting time, storage duration, degree of damage and contamination, as well as the technological regime of beet processing.

The diagram shows the main uses of molasses.

In the last decade, molasses has been used in Russia for the following needs (approximate% of the total amount):
for production:

• enriched dried pulp - 0.5
  • ethyl alcohol - 12
  • yeast - 20
  • citric acid - 3
  • food acids - 0,3
  • solvents - 0.1
• beet distributors (for livestock feed) - 50
• other needs - 14

Besides feeding to livestock, one of the oldest methods of using molasses is to desugarify it. However, the cost-effectiveness of molasses desugarification depends on a number of factors: the amount of molasses produced, the possibility and economic efficiency of using it for other purposes, the need for extra sugar and etc.

Desugarification is carried out by a variety of methods - lime (binding lime with molasses sugar and thereby forming tricalcium sucrose, which is used instead of lime milk when purifying juice, in which the saccharate decomposes into lime and sugar), ion exchange (with the help of ion exchangers the bulk of non-sugars is removed, as a result When processing beets, practically no molasses is formed), chromatographic, etc.

Valuable sucrose derivatives, organic and inorganic substances that do not contain sucrose can be obtained from molasses using chemical or biochemical methods.

The main process of sucrose decomposition is fermentation, which occurs as a result of the vital activity of microorganisms - yeast, bacteria, molds. This happens in some cases with exposure to oxygen (aerobic processes), in other cases - without it (anaerobic processes).

The following products can be obtained from molasses by fermentation.

In the anaerobic process - ethyl alcohol, glycerin, butanol, acetone, butylene glycol, lactic, butyric, propionic and other acids. During the aerobic process - gluconic, citric, fumaric, oxalic and acetic acid, as well as dioxycetone. This type of fermentation is used to organize the production of baking and feed yeast.

2.4.3.1. Alcohol production

The production of ethyl alcohol is the most developed process for processing molasses using the fermentation method. With the current state of its technology, the fermentation of molasses does not present any difficulties and is carried out by the yeast Saccharomyces cerevisiae at a temperature of 20-25 o C. Molasses sucrose is converted into invert sugar- a mixture of glucose and fructose, which are then fermented by another enzyme present in yeast - zymase, to form ethyl alcohol and carbon dioxide. The reaction proceeds according to the overall equation:

C 12 H 22 O 11 + H 2 O	=	4 C 2 H 5 OH + 4 CO 2
sucrose		alcohol

According to this formula, 100 kg of initial sucrose in molasses should yield 53.8 kg of alcohol. In fact, the alcohol yield is about 85% of the theoretical one, i.e. about 46 kg, or 58 liters per 100 kg of sucrose introduced with molasses. If we assume that molasses contains only 50% sucrose, then 100 kg of molasses produces about 30 liters of alcohol.

After fermenting the molasses solution and distilling off the alcohol, what remains is stillage, which, in addition to yeast, contains all the non-sugars of molasses and fermentation by-products - glycerin, etc.

The yeast, having passed through the distillation apparatus, mostly dies off, but chemical composition they change little and separated using a yeast separator they can be used as a protein feed.

2.4.3.2. Production baker's yeast

The production of baker's yeast from molasses is also a well-developed and long-used process, as is the production of ethyl alcohol. In contrast to the latter, in the production of yeast the process is carried out in such a way that the formation of alcohol is minimized, and all the sugar contained in molasses is used as fully as possible for the construction of yeast cells, i.e. on the growth and reproduction of the yeast itself. The latter are greatly accelerated in the presence of atmospheric oxygen. Therefore, a characteristic feature of yeast production is the vigorous aeration of the fermenting liquid, while alcoholic fermentation is an anaerobic process.

Fermentation of molasses is carried out at a temperature of 26-30 o C with a pH value of 4.7-5.0. The resulting yeast is separated in separators with intermediate washing with water. The yeast concentrate from the separators is passed through filters and so-called pressed yeast is obtained, which is molded on special machines and cut into bars of a certain size.

In this way, from 100 kg of molasses, about 100 kg of pressed yeast with a content of about 25% dry matter is usually obtained.

Yeast concentrate from separators or already pressed yeast is dried in dryers, passed, if necessary, through crushers and dry yeast is obtained.

2.4.3.3. Lactic acid production

Lactic acid, which is widely used in various areas food, as well as in the pharmaceutical industry, easily obtained by fermenting molasses lactic acid bacteria Lactobacillus Delbrucki. As with alcoholic fermentation, sucrose is first broken down into glucose and fructose, which are then fermented into lactic acid according to the equation:

Fermentation of sugar occurs at a temperature of 50 o C and dilution of molasses to a concentration of about 15% dry matter. During the fermentation process, chalk - CaCO 3 - is gradually added to the solution.

At the end of the fermentation process, which lasts about 6 days, lactic acid is in solution in a bound state - in the form of its calcium salt. Its yield is about 90% of the theoretical one. The resulting solution is filtered, concentrated and, upon cooling, the lactic calcium salt - calcium lactate - is crystallized from it. The latter is decomposed with sulfuric acid, the resulting insoluble calcium sulfate (gypsum) is filtered off and a lactic acid solution with a concentration of about 15% of dry matter is obtained. By evaporating this solution in acid-resistant vacuum devices, its concentration is increased to 50-75%.

Unpurified, technical lactic acid is used in the leather industry (for tanning leather), and in the form of salts - in the dyeing industry. For use in Food Industry it is cleaned with activated carbon.

2.4.3.4. Production of citric acid

Fermentation of molasses sugar into citric acid is carried out by aerophilic mold Aspergillus niger and follows the following summary chemical equation:

The citric acid formed during fermentation is bound with lime into calcium citrate in order to purify it from other substances formed at the same time. The resulting suspension of calcium citrate is decomposed and filtered, and the filtrate is a pure solution of citric acid, which is boiled down, crystallized, and the citric acid crystals are separated from the mother liquor in centrifuges.

From 100 kg of molasses, approximately 20 kg of crystalline citric acid is obtained.

2.4.3.5. Glutamic acid production

Glutamic acid C 5 H 9 O 4 N plays an important role in nitrogen metabolism in the human body. Used as flavoring agent To food products and in the treatment of certain diseases. The technology for its production from molasses uses ion exchange resins. The acid is obtained by fermenting molasses sucrose with the help of microorganisms at a temperature of 30 o C. Nitrogen compounds, potassium and magnesium salts are added to the nutrient medium. First, pyralidone carboxylic acid is obtained in the eluate, then the eluate is concentrated, hydrolyzed and neutralized. Glutamic acid crystallizes from the neutralized hydrolyzate.

2.4.3.6. Lysine production

Lysine ( essential amino acid) is produced from molasses by microbiological synthesis of amino acids with the addition of various bacterial growth stimulants. Available in the form of lysine monochlorohydrate in crystalline form, lysine feed concentrate and liquid preparation.

Microbiological synthesis of lysine is carried out in a periodic process of cultivation on a molasses medium. As a source of growth factors that balance the composition nutrient medium To grow lysine-synthesizing bacteria, corn extract is used, which is a waste product of starch and syrup production.

Lysine is used as an additive in animal feed, for enriching fertilizers, and also in the form of a solution for watering soil under vegetable crops and flowers.

2.4.3.7. Other uses of molasses

When blasting rocks with ammonium nitrate, molasses is used to slow down the action of ammonium nitrate. In this case, instead of trinitrotoluene, 25% molasses is added in the form of a 50% solution.

Molasses is used in small quantities to increase the strength of paints. Thus, molasses in an amount of 2 to 5% is added to heated alkaline solutions of sodium salts of nitrophenols and gallic acid. This black solution is used to paint steel.

In foundries, molasses in an amount of 4-5% can be added to molding sand.

In the electrolytic method of producing aluminum, carbon anodes mounted on metal nipples are dipped into a mass consisting of graphite and molasses to increase strength.

When drying wood artificially or by air, you can prevent it from cracking by first lubricating the wood with a mixture of mortar table salt and molasses.

Molasses is added to some adhesives. Thus, a mixture of sodium liquid glass and molasses (4:1) is quite suitable for gluing labels on cans made of tinplate.

Molasses is used in the production of coffee surrogates, dry electric batteries, etc.

Molasses, like other sucrose-containing products, can be used to produce a range of chemical compounds used in pharmaceutical, chemical and other industries.

• oxalic acid is obtained by oxidation of sucrose with nitric acid in the presence of ammonium vanadium;
• by hydrogenating an aqueous solution of sucrose at a temperature of about 150 o C in the presence of nickel as a catalyst, an easily separated mixture of sorbitol and mannitol is obtained, the importance of which is very great for the pharmaceutical, textile, leather and other industries;
• by hydrogenating sucrose at a hydrogen pressure of up to 700 kgf/cm2 and a temperature of 180 o C, glycerogen is obtained - a product containing 40% glycerol, 10-20% propylene glycol, 30-40% hexose, a small amount of ethylene glycol and erythritol, glycerogen serves as a substitute for glycerol;
• By treating sucrose with mineral acids, levulinic acid is obtained. The highest yield of this acid is when sucrose is treated with hydrobromic acid, but it is cheaper to treat sucrose with hydrochloric acid with the addition of small quantity sodium bromide. At the same time as levulinic acid, formic acid is also obtained, which can be separated by vacuum distillation. The sodium salt of levulinic acid is used as a preservative for liquids against freezing. Its ethers (for example, cyclohexyl ether) are used for plasticization. Calcium salt of levulinic acid is one of the drugs for the treatment of tuberculosis.

In addition to the listed compounds, you can obtain from raw materials containing sucrose:

• oxymethylfurfural, which is used in organic syntheses, production of plasticizers, moisture stabilizers;
• furfural, which is an intermediate product in the production of nylon;
• methylpiperazine is an intermediate product in the production of polyamides, sucrose esters;
• saturated and unsaturated higher fatty acids, which are non-toxic and do not irritate the mucous membrane detergents, therefore they are used not only when washing linen and clothes, but also in the manufacture cosmetics, medicines, as well as for washing fruits and vegetables.

Molasses can be dried using the following method: it is liquefied to a content of 50% dry matter, then mixed with 5% CaOH for 1 hour. The mixture is dried in a vacuum dryer, using hot air at a temperature of 150°C as a thermal agent. Dried molasses is a light brown powder with approximately the following composition (%): moisture - 3.20; content of reducing substances - 23.16; polarizing sugar - 65.63; ash - 19.82; nitrogen - 0.63. Particle size - 37 microns. Dried molasses is mainly used as a livestock feed additive and in the feed industry.

Molasses in in kind and in the amount of additives used for livestock feed. Its feed value is 77 feed units per 100 kg.

The value of molasses as feed is determined not only high content it contains sugar, but also relatively big amount digestible amino acids, some mineral salts, trace elements (cobalt, boron, iron, molybdenum, manganese, etc.) and vitamins.

Molasses contains 9% crude protein, 33% of which is digestible.

The pleasant taste of molasses allows it to be used as an appetite stimulant, especially when feeding feed that is reluctant to be eaten by livestock. It is recommended to add urea to molasses.

It is rational to use molasses in a mixture with pulp, bran, and silage feed.

The maximum daily ration of molasses for livestock is approximately the following, kg.