Artificial fermented feed for raising young tirathaba rufivena walkers
A technology of fermented feed and red vein ear borer, which is applied in the field of agriculture and forestry biology, can solve the problems of seasonal unavailable betel nut stalks, high economic value of coconut fruit, and cumbersome operation, so as to achieve fewer types of raw materials for preparation and reduce the burden on the digestive tract , The effect of simple production process
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Embodiment 1
[0024] Embodiment 1 (artificially fermented feed formula A)
[0025] Weigh 100g of betel nut fresh leaves, 50g of leavening agent (containing bacillus subtilis, purchased product name: fermented gold), 200g of corn flour, 100g of wheat germ flour, and 200g of soybean flour. Cut the fresh betel nut leaves short, add 330ml of distilled water to mix well, squeeze the betel nut leaf juice, filter out the leaf residue to obtain the betel nut leaf juice for later use.
[0026] The animal feed starter, corn flour, wheat germ flour and soybean flour are weighed in parts by weight, and after being fully stirred and mixed, the betel leaf juice is poured into and fully stirred again. Fully pat the mixture into a ball, put it into a sealed bag, remove excess air, seal it, and place it in a sealed fresh-keeping box for compaction and fermentation. Placed in a room protected from light and at a room temperature of 25° C., and fermented at room temperature for 7 days, an artificial feed for...
Embodiment 2
[0027] Embodiment 2 (artificially fermented feed formula B)
[0028] Weigh 150g of betel nut fresh leaves, 50g of leavening agent (containing bacillus subtilis, purchased product name: yeast gold), 300g of corn flour, 50g of wheat germ flour, and 100g of soybean flour. Cut the fresh betel nut leaves short, add 300ml of distilled water, mix well, squeeze the betel leaf juice, filter out the leaf residue to obtain the betel leaf juice for later use.
[0029] The animal feed starter, corn flour, wheat germ flour and soybean flour are weighed in parts by weight, and after being fully stirred and mixed, the betel leaf juice is poured into and fully stirred again. Fully pat the mixture into a ball, put it into a sealed bag, remove excess air, seal it, and place it in a sealed fresh-keeping box for compaction and fermentation. Placed indoors in the dark and at a room temperature of 25° C., and fermented at room temperature for 10 days to obtain an artificial feed for the larvae of t...
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