The use of salt water to make fermented feed not only solves the problem of the source of pig feed in winter and spring, but also saves 70% of the concentrate per pig. This method of making feed is simple, the source of raw materials is extensive, the storage time is up to half a year, and there is a sweet and sour wine flavor. The pig loves to eat and the palate is fast.
The variety of the hay powder (grass or crop straw dried and crushed), rice bran (or bran), boiling water and salt are weighed by 25%, 67%, 7% and 1%, respectively. The water is turned on, and other materials are mixed while being cooled to about 40 ° C. The humidity is hand-kneaded into a dough but not dripping water, and then stacked in the corner of the room. When stacking, first spread 10 cm of hay on the ground to prevent moisture and moisture. Each layer is 35 cm thick, stepped on it, and tightly covered with a sack piece. In this way, the heap temperature can generally rise to 40 ° C after 2 days, and the scent of the nasal spray appears around 3 days, indicating that the song has been made. The prepared meat should not be stored for more than one week. If the fines are sufficient, the hay is not added.
Long-acting fermentation While preparing the meat, it is necessary to prepare the long-term fermentation raw materials. Water lotus (or water hyacinth, water peanut, hay powder, rice bran and rice) are weighed according to the proportion of 75%, 14%, 5%, and the mixture is mixed with hay powder and rice bran, then Mix with water floating lotus (water lotus flower should be chopped and sun-dried until the leaves are rolled up), and piled in the room. Before stacking, also put 10 cm of hay bottom. When stacking, layer by layer High, each layer is 50 cm-60 cm thick (humidity standard is the same as the song). The whole stack height should not exceed 1.7 m, the width is not limited, the flat top. The temperature can generally rise to 50 °C in about 3 days, and then 3 In the day of 4 days, a layer of salt-like white hair can be put on the pile. At this time, it can be covered with plastic film (a small hole can be left in the convenient place for easy observation when the cover is closed), after about 15 days, wait Serve when sweet and sour and wine scent appear.
If it is made with green roughage such as potato vine or radish, it should be crushed as much as possible. In the first few days after the stocking, the water is discharged at the bottom, indicating that there is too much water, it needs to be turned over in time, mixed with hay powder, and re-stacked.
Note on the use of fermented feed:
1 Unpack the material from the hole that was originally reserved for observation. Do not open it at will, so as not to mix in other bacteria and cause the feed to deteriorate.
2 With the feeding, immediately after the material is taken, the feed is best stirred with a shabu-shabu, leftover soup or a small amount of concentrate, without cooking.
3 The feed of about 10 cm thick on the periphery of the pile, due to the long exposure time before capping, the fermentation is not enough, the color and flavor may be poor, but the pig can still be fed.
4 The fermented feed contains very few bacteria. The sows and piglets can be fed according to the normal food intake. If it is found to be mixed with fly maggots.
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