Soybean residue is a by-product of bean processing, which is 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 dregs should adhere to scientific feeding.

To feed fermented bean dregs to chickens and ducks, three conditions must be met: it must be fermented by biologically beneficial bacteria before feeding. Raw bean dregs contain 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.

Operation flow of bean dregs fermentation: raw materials: bean dregs 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 bean dregs, if the bean dregs are wet, dilute it with less water, if the bean dregs are dry, dilute it with more water), add 1000 kg of bean dregs, preferably clean cement floor, and operate it on the cement floor, usually by spraying 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. Non-fermented bean dregs can be stored for up to 7 days, and fermented bean dregs can generally be stored for more than 3 months. If they can be sealed, compacted or dried, they 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.