Bean dregs refer to the leftovers of bean products such as tofu and soy milk. Its nutritional content is higher than that of many dregs, and its crude protein content is high. Dry bean dregs contain 27.7% crude protein, which is three times more than that of rice. It is a good feed for pigs, chickens and ducks. Bean dregs can not be directly fed raw, but need to be cooked, which will consume a lot of cost. Because bean dregs contain three kinds of anti-nutritional factors: trypsin inhibitor, goiter-causing factor and hemagglutinin, among which trypsin inhibitor can hinder the digestion and absorption of soybean protein by trypsin in pigs, causing diarrhea and affecting growth. With the development of microbial engineering technology, microorganisms are more and more widely used in breeding, planting and environment, among which the development of feed resources has made a very important contribution to saving feed costs and alleviating the shortage of resources.

　

After the microbial fermentation treatment of Haowangnong roughage starter, microbial bacterial protein feed was produced, and protein in bean dregs could be effectively degraded, so that the content of amino acid nitrogen in bean dregs was greatly improved, and the peculiar smell, taste, particle fineness and nutrition of bean dregs were improved. This is an effective method to utilize bean dregs. Using the bean dregs fermented by Haowangnong feed starter to raise pigs, it is released about 1 month earlier than normal feeding, which saves the feed cost and improves the economic benefits of farmers.

1. Fermentation technology of bean dregs

1. 1 ingredients

Pulverized rice straw or straw accounts for 5%-30%, bean dregs account for 60%-70%, feed starter is added according to 1‰-2‰, 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.

1.2 mixing

First, the bean dregs starter is diluted with corn flour or rice bran according to the ratio of 1∶5, and then fully mixed with the materials to be fermented (gradual dilution can be adopted for the purpose of uniform mixing), and then mixed with water, and the water content of the materials is generally controlled between 65% and 75%. The judgment method is to grasp the mixed fermented material tightly, and it is appropriate to see the watermark but not drip through the fingers, and it can be scattered when it is released and landed. If the juice can be squeezed out and does not spread when it falls to the ground, the water content is greater than 75%, which is unfavorable if it is too dry or too wet, and should be adjusted.

1.3 sealed fermentation

Immediately after mixing, it is put into containers such as pots, jars, ponds, plastic bags, etc., covered with plastic film, sealed and fermented at natural temperature for 2-3 days, and can be fed when it is fragrant, sweet and alcoholic. Large-scale fermentation can be directly stacked on a clean cement floor or fermentation pool, covered with plastic film and sealed for fermentation. When fermenting ingredients, the more corn flour is added, the thicker the wine aroma is, and the less corn flour is added, the more prominent the sour flavor is. After drying, the color of fermented products is dark brown or brown, with uniform color and unique flavor of fermented bean dregs.

2 The benefits of bean dregs fermentation

Raw bean dregs are not easy to preserve, easy to go moldy and deteriorate, and easy to diarrhea when fed to pigs, because they contain a variety of anti-nutritional factors, which affect the growth and health of pigs. The fermented bean dregs have the following benefits.

2. 1 Easy to keep for a long time

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 they can be tightly sealed, compacted or dried, they can be stored for more than half a year or even one year.

2.2 Good palatability

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

2.3 greatly degraded anti-nutritional factors and improved disease resistance.

After fermentation, it can significantly increase its digestion and absorption rate and degrade anti-nutritional factors, and contains a lot of beneficial factors, which improves the disease resistance.

2.4 Save the feed cost and improve the economic benefit.

After fermentation, it can replace a large part of feed, saving feed cost, and pigs are less sick, and the economic benefits are improved in advance.

3 Changes of nutritional components of bean dregs before and after fermentation

After fermentation, the crude protein increased a lot, especially the digestible protein in the crude protein increased by 5.8 percentage points, and the crude fiber decreased by more than one third, which fully explained the effect of starter and roughage degrading agent on the base material.

Application of fermented bean dregs in pig feeding

4. 1 Feeding method of finishing pigs

15-30kg piglets: 20% fermented bean dregs +80% complete feed for piglets;

30-50kg medium pig: 30% fermented bean dregs +70% medium pig complete feed;

50- 100kg pig: 35% fermented bean dregs +5% corn flour +60% complete feed for pig.

4.2 Feeding of pregnant sows

Pregnancy1-90d: 60% fermented bean dregs +40% complete feed, plus green feed;

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

4.3 boars

4.3. 1 40% fermented feed +30% whole pig feed +20% rice bran+10% wheat bran.

4.3.2 After fermentation, as a feed raw material, the full-price feed is re-prepared according to its nutritional components to meet the nutritional needs of public species.