The bean dregs are made from bean curd, soy milk and other soy products. Its nutrient content is higher than that of many bad residues, and the crude protein content is high. Dry bean dregs contain 27.7% crude protein, 3 times more than rice, and it is pig, chicken, duck, etc. Good feed. The bean dregs can not be directly fed and they need to be cooked, which consumes a lot of cost. Because the bean dregs contain three kinds of anti-nutritional factors: trypsin inhibitor, thyrotropin, prothrombin three anti-nutritional factors, which trypsin inhibitors can hinder the body's trypsin digestion and absorption of legume protein, causing diarrhea Affects growth. With the development of microbiological engineering technology, microorganisms have been used more and more widely in aquaculture, planting, and the environment. Among them, the development of feed resources has made important contributions to saving feed costs and has eased resource constraints. After microbial fermentation of feed fermentation aids, microbial protein feeds are produced. The protein in bean dregs can be effectively degraded, so that the content of amino acid nitrogen in bean dregs can be greatly increased, and the smell, taste, granularity, nutrition of bean dregs can be improved. Such aspects have been improved, which is an effective method for utilizing bean dregs. The use of fermented soybean dregs to raise pigs is about 1 month earlier than normal feeding, which saves on feed costs and increases the economic benefits for farmers.
1 soybean residue fermentation technology
1.1 ingredients
After straw or straw is crushed, it accounts for 5%-30%, bean dregs account for 60%-70%, feed forage is added at 1‰-2‰, and the rest can be corn flour or rice bran. The proportion of corn flour or rice bran and bean dregs can be based on bean dregs. Actual conditions such as moisture are adjusted appropriately.
1.2 Mix
First, dilute the feed starter with corn flour or rice bran in a ratio of 1:5, then mix well with the material to be fermented (in order to achieve the purpose of mixing, you can use a gradual dilution method), add water and mix well, the material moisture content Generally controlled between 65% - 75%. The judging method is to grab a handful of fermented material, finger watermark, but not dripping water, and release the ground to disperse it. If the juice can be squeezed out and the floor does not spread out, the moisture content is more than 75%. It is unfavorable if it is too dry or too wet and should be adjusted.
1.3 Sealed fermentation
After mixing, it is immediately loaded into pots, jars, pools, plastic bags and other containers, covered with plastic film, and sealed and fermented at natural temperatures for 2-3 days. When it is fragrant, sweet, and alcoholic, it can be fed. When large-scale fermentation can be directly stacked in a clean concrete floor or fermentation tank, sealed plastic film can be sealed and fermented. When the ingredients are fermented, the more corn flour is added, the stronger the aroma of the wine, and the less corn flour is added, the more acidic the aroma is. After the fermentation product is dried, the color is dark brown or brown, the color is uniform, and it is unique to fermented bean curd. fragrance.
2 benefits of bean dregs fermentation
Raw soybean dregs are not easy to preserve, it is easy to mold and metamorphosity. Raw pigs are easy to pull diarrhea, because it contains a variety of anti-nutritional factors that affect the growth and health of pigs, and the fermented soybean dregs have the following benefits.
2.1 is convenient to save for a long time
The non-fermented soybean residue can be stored for a maximum of 3 days. After the fermented soybean dregs can generally be stored for more than one month, if it can be strictly sealed, compacted and compacted or dried, it can be stored for more than six months or even one year.
2.2 good palatability
More than one-third of the crude fiber was reduced, and the animals loved eating more, which promoted the appetite and increased the secretion of digestive juice.
2.3 greatly degraded anti-nutritional factors and increased resistance to disease
After fermentation, it can significantly increase its digestion and absorption rate and degrade anti-nutritional factors, and contains a large number of beneficial factors to improve the disease resistance.
2.4 Saves feed costs and increases economic efficiency
After fermentation can replace a large part of the feed, saving feed costs, and fewer pigs get sick, slaughter ahead of schedule, the economic benefits will increase.
3 Changes in nutrient composition before and after fermentation of soybean dregs
After fermentation, crude protein increased a lot, especially digestible protein in crude protein increased by 5.8 percentage points, crude fiber decreased by more than one third, fully demonstrates the effect of bio-fermentation agent and roughage degradation agent on the base material.
4 The application of fermented bean dregs in pig rearing
4.1 Feeding methods for finishing pigs
15-30kg piglet: 20% fermented bean dregs + 80% piglet full price feed;
30-50kg medium pig: 30% fermented bean dregs + 70% medium pig full feed;
50-100kg pigs: 35% fermented bean dregs + 5% corn meal + 60% large pig full price feed.
4.2 Feeding of pregnant sows
Pregnancy 1-90d: 60% fermented bean dregs + 40% full price feed, plus green feed;
Pregnancy 91d - lactation: 40% fermented bean dregs + 60% full price feed, plus green feed.
4.3 boars
4.3.1 40% Fermentation Feed + 30% Big Pork Full-Price Feed + 20% Rice Bran +10% Wheat Bran.
4.3.2 After fermentation, as a feed ingredient, the whole price of the material is reconstituted based on its nutrient content to meet the nutritional needs of the public species.
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