How to ferment fermented grains into high quality pig feed?
Distiller's grains are residues from the distillation of alcohol or alcoholic beverages in grains. There are many kinds of distiller's grains, such as brewers' grains, distiller's grains, rice distiller's grains, distillers' grains, and distiller's grains. The brewer's grains have the highest nutritional value in various types of distiller's grains. In fact, the brewer's grains are malted mash after the malt process, and have not undergone the wine fermentation process, so the nutrient retention therein is the best, and the crude protein content can reach about 25%. Being a pig feed is a good choice. However, feeding pigs directly from distiller's grains is not only not fully utilizing the nutritional value, but also has poor taste, and pigs do not like to eat. Therefore, it is best to use professional feed starters (such as: Kinpo feed starter) to feed the pigs after fermentation, so that the feed nutrition is more complete and the taste is better. The following are the methods of operation and precautions for fermenting distiller's grains into pig feed. For your reference: 1. Prepare materials. Distiller's grains are about 50%, corn flour is about 30, bran or rice bran is about 20%, and Jinbao is about 0.5-1 ton of fermenting agent; 2. Dilution bacteria. The first Kim Baba feed fermentation agent with rice bran, corn flour or bran by 1:5 to 10 ratio, the first dilution without water dry mixing evenly after use; 3, mixed materials. Prepare distillers' grains, corn flour, bran and pre-diluted golden bait feed starter and mix well. If there is more material to be fermented, the diluted feed starter can be mixed with some of the material and then sprinkled into the fermented material. The purpose is to make the material and the starter mix more evenly. 4, water requirements. With a good material moisture content controlled at about 65%, judging methods: grasping a handful of material can be grouped, the fingers see the water does not drip, landing that is appropriate, more water is not easy to warm, water less difficult to ferment; add water, pay attention First, add less, such as water is not enough, then add up until appropriate; 5, sealing requirements. Fermentation materials can be contained in containers such as cylinders, cylinders, tanks, and plastic bags. The material should be completely sealed during the fermentation process. However, the material cannot be pressed too tightly. When a container with a tight seal is used for fermentation, the outside should be covered. Plastic film or bag, and then tied with rubber bands to ensure sealing; 6, fermentation is complete. In the natural temperature (starting temperature is preferably above 15 °C is good) sealed fermentation for about 3 days, there is wine when the aroma indicates that the fermentation is completed; 7, note. During the fermentation process, it is not possible to open and close the product. After the fermentation, the finished product should be sealed immediately after each feeding. The finished product can be stored separately in a small bag or dried, dehydrated, dried at low temperature, or granulated; The use of mildew deteriorated lees. For details, please contact: Beijing Huaxia Kangyuan Technology Co., Ltd. Telephone Toll Free Hotline:
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