Swine fermentation complete feed and production method thereof
The technology of a full-price feed and a production method, which is applied to the field of fermented full-price pig feed and its production, can solve the problems of high cost and reduced nutritional value, and achieve the effects of well-preserved, improved nutritional value and reduced cost.
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Embodiment 1
[0028] The fermented full-price feed for pigs in this example is made from the following raw materials in weight percentage: 40% of thick pulp, 59% of corn, and 1% of probiotics. Probiotics are lactic acid bacteria and yeast.
[0029] The production method of pig fermented full-price feed in this embodiment uses the thick slurry as raw material, and the production steps are as follows:
[0030] (1) Alkali treatment of the thick stock: adjust the pH value of the thick stock to 6.8 with sodium hydroxide and calcium hydroxide to obtain liquid A, the weight ratio of sodium hydroxide and calcium hydroxide is: sodium hydroxide: hydroxide Calcium = 3:1;
[0031] (2) Add probiotics to liquid A for fermentation: control the temperature of liquid A at 41°C, add lactic acid bacteria and yeasts to liquid A for fermentation, stop adding probiotics when the pH of liquid A is 6.2, and obtain liquid B;
[0032] (3) Add dry ingredients to liquid B: add corn to liquid B, then stir evenly to ...
Embodiment 2
[0035] The fermented full-price feed for pigs in this example is made from the following raw materials in weight percentage: 60% of concentrated slurry, 38% of bran and soybean meal, and 2% of probiotics. Probiotics are actinomycetes and filamentous bacteria.
[0036] The production method of pig fermented full-price feed in this embodiment uses the thick slurry as raw material, and the production steps are as follows:
[0037] (1) Alkali treatment of the thick stock: adjust the pH value of the thick stock to 7.2 with sodium hydroxide and calcium hydroxide to obtain liquid A. The weight ratio of sodium hydroxide and calcium hydroxide is: sodium hydroxide: hydroxide Calcium = 4:1;
[0038] (2) Add probiotics to liquid A for fermentation: control the temperature of liquid A at 37°C, add actinomycetes and filamentous bacteria to liquid A for fermentation, and stop adding probiotics when the pH of liquid A is 5.8 Bacteria to obtain liquid B;
[0039] (3) Add dry ingredients to ...
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