Soybean meal and bean curd residue are by-products of bean processing, which are rich in nutrition. The crude protein content can reach 25%-30%, which is one of the best raw materials for cheap feed. However, improper feeding methods will not only fail to play its due role, but also produce side effects, resulting in malnutrition, diarrhea and even poisoning death of pigs. Therefore, feeding pigs with bean curd residue should adhere to scientific feeding.

If you want to ferment soybean meal and bean curd residue to feed chickens and ducks with good benefits, you must do three things: you must ferment with biologically beneficial bacteria before feeding. Raw bean curd residue contains antitrypsin, which can hinder the digestion and absorption of soybean protein by trypsin in pigs and affect the growth and development of pigs. Therefore, before feeding, the absorption and utilization rate of protein can be improved by decomposing and destroying the antitrypsin by the fermentation bacteria of Nongshengle feed.

Fermentation process of soybean meal and bean curd residue: raw materials: bean curd residue 1000 kg, wheat bran 10%- 15% (corn flour or whole bran, etc. ) and 5 bottles of Nongshengle feed fermentation broth. Operation steps: firstly, take out 5 bottles of fermented bacteria liquid of Nongshengle feed, dilute it with water (as to how much water to dilute the bacteria liquid depends on the dry humidity of the bean curd residue, if the bean curd residue is wet, dilute it with less water, if the bean curd residue is dry, dilute it with more water), add 1000 kg of bean curd residue, preferably clean cement floor, and operate it on the cement floor, generally by spraying the bacteria liquid. You can sprinkle some nutrients such as corn flour or rice bran and wheat bran. Be sure to control the dry humidity after mixing (try to hold one by hand, if it feels wet, but hold it hard, there is water between your fingers, but the water drops can't come down, and the dry humidity will be fine). Stir well and put it into a sealed container (woven bag, cylinder, barrel, fermentor, etc.). ) compaction, sealed fermentation for 3-5 days. 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.

(1) is convenient for long-term storage. Unfermented bean curd residue can be stored for up to 7 days, and fermented bean curd residue can generally be stored for more than 3 months. 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) Rich nutrition. After fermentation, the digestibility and metabolic rate of raw materials increased by 65438 07% and 65438 06% respectively, digestible protein increased by 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.