You can feed it. If you make feed, you need fermentation. Distiller's grains are rich in crude protein and crude fat, and have high heat energy. The crude protein content is 54% higher than that of corn, and the crude fat is 38% higher than that of corn. In addition, due to the proliferation and accumulation of microorganisms during koji-making and fermentation, the composition and types of amino acids in protein are relatively balanced and basically complete. The mineral content in distiller's grains is also very rich, and the content of major trace elements such as calcium and iron is more than 10 times higher than that of wheat and corn. Nowadays, distiller's grains are widely used to feed livestock directly in rural areas, and a large amount of protein has not been transformed, so it is difficult to be absorbed and utilized, resulting in great waste. Therefore, before feeding, the distiller's grains must be fermented with Nongshengle feed fermentation liquid.

The fermentation method comprises the following steps:

The ratio of distiller's grains to corn flour (grain flour, sorghum flour, wheat bran and potato flour) is 8: 2, and the addition ratio of Nongshengle feed fermentation liquid is 3‰. It is best to mix and stir evenly, and control the water content at about 50-60% (that is, grab a handful by hand and print it out between your fingers, but don't drip it out). After mixing, put it into a vat or pool, press it hard and compact it with plastic film. It can be fed in 3-5 days after sealed fermentation in summer (slightly longer in autumn and winter).

Matters needing attention in feeding fermented grains:

Distiller's grains can generally be used as refined feed. However, the raw materials of distiller's grains are acidic after brewing and fermentation, and some alcohol remains, which is high in water content and easy to rot and deteriorate, and it is easy to cause distiller's grains poisoning after eating. In addition, there is a lack of carotene, vitamin D and calcium in distiller's grains, which is easy to be lacking after long-term consumption. In addition, at present, in order to improve the liquor yield, most wineries add a lot of rice husk to the raw materials, and the produced distiller's grains are rough in texture and difficult to digest after eating. Therefore, the feeding effect of distiller's grains is seriously affected. Therefore, even fermented distiller's grains must be fed scientifically if they want to give full play to their efficacy.