I want to ferment pigs with bean curd residue, but I don't know the fermentation method. I wonder if there are any special fermentation strains on the Internet.

Fermented bean dregs can be fed to pigs without being cooked. This strain is a compound strain. There are many kinds of strains in it, and the proportion is better. There are fewer strains in koji. It is suggested that it is safer to use strains produced by professional manufacturers. I used "Nongle em bacteria", which I bought on Taobao. A bottle can ferment 2 tons, which is not expensive and has a good effect. The phone number of the manufacturer is133 * * 8383 * * 2575. The following can be found on the manufacturer's website. You can refer to it

Because raw bean dregs are not easy to preserve, they are prone to mildew and deterioration; Moreover, raw bean dregs contain a variety of anti-nutritional factors, which make pigs prone to diarrhea and affect their growth and health. Therefore, it is best to ferment the bean dregs before feeding them.

Fermented bean dregs have the following advantages:

(1) is convenient for long-term storage. Non-fermented bean dregs can be stored for up to 3 days, and fermented bean dregs can generally be stored for more than one month. If it can be sealed, compacted or dried, it can be preserved for more than half a year or even one year.

(2) The palatability of the feed is reduced by more than one third of the crude fiber, and animals like to eat more, which promotes appetite and increases the secretion of digestive juice.

(3) The fortified nutrients are shown in the following table. After drying, the dry matter digestibility increased by 13. 17%, metabolic energy increased by 16%, digestible protein increased by 29.59%, and crude fiber decreased by about 30%. It is also a carrier of probiotics, containing a large number of beneficial microorganisms, acidulants such as lactic acid, and vitamins, especially B vitamins, have increased several times.

(4) The anti-nutritional factors are greatly degraded, and the disease resistance is improved. After fermentation, it can significantly improve digestion and absorption rate, degrade anti-nutritional factors, and contain a lot of beneficial factors to improve disease resistance.

(5) Save feed cost and improve economic benefits. After fermentation, it can replace a large part of feed and save feed cost. Moreover, pigs are less sick and slaughter is advanced. In a word, the economic benefits are improved.

So how to ferment? Let's briefly introduce the fermentation process by taking the em bacterial liquid of Nongle as an example:

Nongle em strain is a high-performance strain obtained by a series of high-tech means such as separation, screening, mutagenesis, purification, rejuvenation and other special effects. The product has a faint wine aroma and contains a variety of functional microbial flora, such as Bacillus, lactic acid bacteria, yeast, filamentous fungi and so on. The total content of effective functional living bacteria exceeds 654.38+000 billion, which can ferment all kinds of roughage and belongs to pure natural green microbial products. The specific steps are as follows:

(1) Ingredients: 5-30% of crushed rice straw or straw powder, 60-70% of bean dregs, 2‰ of nongle em stock solution, and the rest can be corn flour or rice bran, wherein the ratio of corn flour or rice bran to bean dregs can be appropriately adjusted according to the actual situation such as water content of bean dregs.

(2) Mixing: firstly, dilute Nongle em stock solution with corn flour or rice bran at the ratio of 65,438+0: 5, then fully mix with the materials to be fermented (the purpose of uniform mixing can be achieved by gradual dilution), then add water and stir evenly, and the water content of the materials is generally controlled between 65% and 75%. The judgment method is: hold the mixed fermented material tightly, so that the watermark can be seen without dripping from the fingers, and it can be scattered when it is released and landed. If the juice can be squeezed out and does not spread on the ground, it means that the water content is greater than 75%, and it is unfavorable to be too dry and wet, so it should be adjusted.

(3) sealed fermentation: immediately put into containers such as cans, jars, ponds and plastic bags. Mix well, cover with plastic film, seal and ferment at natural temperature for 2-3 days, and feed when it has fragrance, sweetness and wine taste. Large-scale fermentation can be directly stacked on clean cement floor or fermentation pool, covered with plastic film and sealed for fermentation. When fermenting ingredients, the more corn flour is added, the stronger the wine flavor is, and the less corn flour is added, the more sour it is. The dried fermented product is dark brown or brown, with uniform color and unique flavor of fermented bean dregs.

Matters needing attention in fermentation and feeding methods:

(1) Do not use moldy and deteriorated raw materials or raw materials with peculiar smell as fermentation raw materials. If the fermented product is moldy or stinky due to improper preservation, it cannot be used to feed animals.

(2) When filling the pool, it should be sealed, but it cannot be compacted.

(3) When feeding in containers or bags, the containers should be sealed immediately and should not be exposed for too long, so as to avoid pollution, corruption and deterioration.

(4) Store in a cool and dry place. If the fermented material is to be stored for a long time, it should be sealed and compacted, and the air in the packaging bag should be exhausted as much as possible. This can not only be stored for a long time, but also degrade during storage. After a long time, the digestion and absorption rate will be better and the nutrition will be better. It can also be dried and stored in a jar. Usage and dosage of fermented products (fermented products): If the proportion of bean dregs is 30%, take 70 kg of the above feed. Because the bean dregs are wet and the water content is about 60%, the proportion weight should be multiplied by a little more than 2 times.

The first method: not some full-price materials.

When feeding fermented feed, the principle of small amount first and increasing slowly should be adopted. 10% can be used at the initial stage of feeding, and it can be gradually increased to 30% and 50%. Piglets are added according to 20%-30% of the feed, and pigs, chickens and ducks are added according to 30%-50% of the feed (calculated by dry matter). The feed formula of fattening pigs is mainly high-protein bean dregs, and the consumption of high-calorie corn is increased to 30%-40%. In addition, each period should cooperate with an appropriate number of dimensions.

Raw elements, bone meal, salt, green feed.

Recommended formula:

① Feeding methods of fattening pigs:

15 ~ 30kg piglets: 20% fermented bean dregs +80% complete feed for piglets.

30-50kg medium-sized pig: 30% fermented bean dregs +70% full feed for medium-sized pig.

50 ~ 100 kg pig: 35% fermented bean dregs +5% corn flour +60% whole pig feed.

② Feeding of pregnant sows:

Pregnancy 1 ~ 90 days: 60% fermented bean dregs +40% complete feed, plus green feed.

Pregnancy 9 1 ~ lactation period: 40% fermented bean dregs +60% complete feed, plus green feed.

③ Boars: 40% fermented feed +30% whole pig feed +20% rice bran+10% wheat bran.

The second method: after fermentation, it is used as feed raw material, and the complete feed is re-prepared according to its nutritional components to meet the nutritional needs of animals.