Crimping increases the harvest window, making it possible to harvest at the maximum nutritional value of the crop.
Further benefits of crimped grain is that it cane enhanced animal performance by a slower release of starch and protein in the rumen, compared to feeding dried grain. The purpose of crimping is to preserve crops to become good quality feed with minimum nutritional losses to a reasonable cost. By decreasing the pH levels rapidly with help of formic acid, less nutrients are lost and the protein quality in the feed is maintained. The number of unwanted bacterial spores and fermentation products (e.g. ethanol, ammonia, butyric acid and carbon dioxide) which can negatively affect the quality of the feed, are kept to a minimum through a good ensiling process of the crimped grain. The content of Propionic acid reduces the risk of heating in an early stage of the ensiling process as well as after opening the silo, which ensures good quality of the crimped grain.