Method for breeding grubs with fermented cow dung
A technology for fermenting cow dung and grubs, applied in the application, animal feed, animal feed and other directions, can solve the problems of high feed cost, long fermentation time, high labor cost, and achieve the effects of high nutritional value, improved larvae quality, and low cost.
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Embodiment 1
[0030] 1. Main raw materials and tools
[0031] (1) Cow dung: Select fresh cow dung produced by yellow cattle in Yunxi District, Shiyan City, Hubei Province. The water content of cow dung in this area is 83.3%, organic matter is 77.5%, nitrogen is 20.3%, phosphorus pentoxide is 0.16%, and potassium oxide is 0.16%; Crude protein in air-dried cow dung is 11.94%, crude fiber 30.63%, crude ash 18.17%, crude fat 2.19%, nitrogen-free extract 40.90%, calcium 1.400%, and phosphorus 0.36%. The water content in the fermented cow dung is 65-75%, the crude protein content is 40-45%, the cellulose is 17-20%, the lignin is 13-19%, the hemicellulose is 5.5-6.5%, and the pH is 6-7.5 .
[0032] (2) Vitality 99 fermentation agent: purchased from Yichunqiang Microbial Technology Co., Ltd., product batch number: 2016123610.
[0033] (3) Breeding frame or three-dimensional culture pond: specifications 15-25 square meters.
[0034] (4) Breeding box: made of plastic, with a size of 60cm*40cm*25cm. ...
Embodiment 2
[0045] Basically the same as Example 1, the difference is that the preparation of the culture medium is carried out by the following method: select wet cow dung 98%, cornmeal 2%, 0.01% vitality 99 fermentation bacteria agent as the main matrix, and then mix it with water at a ratio of 1:10000 Mix the ratio, adjust the humidity to 60%-70%, carry out composting and sealed fermentation, and raise the temperature from room temperature to 38.3°C within 30 hours, then continue to raise the temperature, raise the temperature to 42.4°C through 62 hours, and then use 85 hours to lower the temperature The temperature was lowered to 38.5°C, and the temperature was stably kept above 36.5°C for 49 hours to complete the fermentation process. This fermentation time is 9.41 days and 226 hours in total.
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