Preparation method of special fermented concentrate silage for sows

Abstract

The invention belongs to the technical fields of feeds, enzyme preparations and microbial fermentation, and particularly relates to a preparation method of zymohydrolysis concentrated silage special for sows. The preparation method comprises the following steps of cutting short fresh pasturage or tuberous roots and stems, performing mashing, inoculating lactic acid bacteria, and performing natural enzymolysis and anaerobic fermentation so as to obtain silage; mixing one or more of cake meal, food processing by-products and cereals, with clean water and molasses syrup, inoculating lactic acid bacterium liquid, and performing natural enzymolysis and anaerobic fermentation so as to obtain fermented concentrated wet basis; and inoculating oxygen consumption fermentation bacterium liquid into a concentrated silage fermented substrate, and performing natural oxygen consumption fermentation so as to obtain the zymohydrolysis concentrated silage special for sows. The zymohydrolysis concentrated silage is rich in fermented cellulose lactic acid, calcium lactate, small peptide, amino acid, vitamins and probiotics, has the characteristics of being high in nutrition, easy to digest, good in palatability and the like, and can obviously increase the lactation quantity of the sows, obviously increase the food consumption and notably reduce the constipation of the sows.

Description

technical field [0001] The invention belongs to the technical field of feed, enzyme preparation and microbial fermentation, and in particular relates to a method for preparing fermented concentrate silage special for sows. Background technique [0002] China is a country with a large population and the largest pig raising country in the world. In 2015, the output value of China's animal husbandry industry reached 3.5 trillion yuan, 643 million pigs were slaughtered, of which 45 million sows were on hand, and pork output was 54.87 million tons. According to statistics from the Ministry of Agriculture, the national commercial feed production reached 218 million tons in 2015. Among them, 179 million tons of full-price feed, 21.51 million tons of concentrated feed, 6.4 million tons of premixed feed, including 89.74 million tons of pig feed, 90 million tons of poultry feed, 53 million tons of aquatic feed, and 8.5 million tons of cattle and sheep feed, 3.5 million tons of feed ...

AI Technical Summary

Problems solved by technology

Therefore, during the fermentation process, it is difficult for lactic acid bacteria to quickly form a dominant flora and cannot reduce the pH value in a short time

The results: First, all kinds of bacteria are growing and multiplying, causing the temperature to rise rapidly, resulting in the extension of the pre-fermentation period

The second is that during the preparatory fermentation process, the silage will lose a lot of nutrients and energy due to heat, and also cause a pungent smell and poor palatability.

The third is the massive reproduction of mold and spoilage bacteria during the fermentation process, resulting in partial mildew and rot in the silage, especially the top, bottom and edge mildew and rot.

Fourth, due to the existence of a large number of miscellaneous bacteria, it is easy to form secondary fermentation when the silage is opened, and new mold spots or moldy patches will appear on the feeding section. If the situation is not good, it will cause complete mildew and rot

However, fresh pastures or roots and tubers are particularly prone to nitrite production and are also very susceptible to spoilage, leading to failure of the entire fermentation

Existing studies have shown that: fresh forage or root tubers are more suitable for silage fermentation alone, and there are still technical difficulties in the fermentation of fresh forage or root tubers with soybean meal, bran residue, corn gluten meal and grains, and fresh forage or root tubers have not been seen with Reports or technologies on the successful fermentation of cakes, by-products of food processing, and grains together

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