Many farmers farmers in order to save costs, often use soya bean dregs, wine lees, driving rain, swill and planting greenhouse vegetables discarded vegetables, such as cabbage leaves, turnip leaves, carrots, white radish, winter melon, cabbage, sweet potato leaf stems, celery stalks and its leaves, etc. to do feed to pigs in order to achieve a reduction in costs. Tofu dregs is a good raw material to do feed pigs, the country will produce a lot of soybean dregs every year, and the cost is generally in a few cents, after processing for feed can greatly save feed costs, improve the efficiency of farming. If the feeding method is not appropriate, not only can not play an advantage, but also cause side effects, resulting in pig malnutrition, diarrhea, and even poisoning death. Therefore, use tofu dregs to feed pigs to pay attention to the method

Nutritional value contained in the fermentation of soybean dregs

Soybean dregs refers to the scraps of soybean products such as tofu, soy milk, and other soybean products, research has proved that a larger part of the nutrients in the soybean residue in soybean dregs, which is higher than the many trough dregs. One of the crude protein content of about 28%, 0.5% fat, carbohydrates (cellulose, polysaccharides, etc.) 8.0%, dry soya bean residue containing crude protein 27.7%, 3 times more than rice; In addition, also contains calcium, phosphorus, iron and other minerals, is already research has proved that the price is low, the nutrient content of one of the high feed ingredients.

Soybean dregs fermentation method of feeding pigs

At present, there are many ways to deal with soybean dregs, some farmers directly feed raw soybean dregs, some farmers cook and then feed, if you use the method of steaming and cooking to deal with feeding pigs, is often troublesome and laborious, and the cost is very high! With the popularization and application of microbial technology, in recent years, the more practical method of feeding soybean dregs to pigs is to feed them through probiotic fermentation. Nongshengle em bacteria fermentation of soybean dregs fed to pigs, not only can improve the taste and nutritional value of feed, but also long-term preservation of feed nutrients, but also kill parasitic eggs, so that pigs are free from infection. The method is simple and easy to implement, economical and applicable.

Nongshengle em bacteria product introduction:

Nongshengle em bacteria is by the bacillus, photosynthesizing bacteria, actinomycetes, acetic acid bacteria, lactobacillus, yeast and other beneficial bacteria cultivated by a special process of high-efficiency composite microbial flora. It can improve the balance of microorganisms and enzymes in the body, inhibit harmful microorganisms, regulate the balance of gastrointestinal flora in pigs, prevent diarrhea and diarrhea and other diseases, and save 15%-20% of the breeding cost in long-term use.

Fermented soybean dregs production method:

1 ton as an example: 1 ton of soybean dregs plus 100 kg of wheat bran or cornmeal, if the soybean dregs are relatively wet can be appropriate drying or add the appropriate amount of chaff or straw powder to dilute the water, Nongshengle em bacteria liquid 1: 1:8 activation solution (or such as gold composite, a bottle of composite agent on 500 kg of tofu dregs of the amount of), according to the degree of dryness of wetness of the dregs properly. Add. All of the above raw materials are mixed and stirred well, moisture control at about 50% can be compacted sealed fermentation, (must be strictly sealed and compacted) time for 5 to 10 days (depending on the temperature) there is a slight aroma of wine or sour flavor can be fed. When you start to use it, it is recommended to throw away the thin white layer on top, and to seal it strictly again immediately after each feeding to prevent it from rotting and deteriorating. Fermented feed, if you want to keep for a long time, it should be strictly sealed and pressed and compacted to deal with, as far as possible to discharge the air in the bag, so that not only can be stored for a long time, but also in the process of preservation, the fermentation has to be carried out in the process of preservation of the longer time, the digestive and absorption rate is better, the nutrition is better.