Feed Starter: Break Through the Palatability Bottleneck!
Many roughages often face a dilemma between being useful or useless, and many end up not being used at all. For example, materials like wheat bran, corn cobs, straw, dregs, cassava residues, sweet potato vines, peanut leaves, and animal manure—some cannot be fed directly, while others are unsuitable due to harmful substances or toxins. However, numerous practical experiences have shown that using microorganisms is the most cost-effective and efficient way to solve this problem. By crushing or shredding these materials and inoculating them with Gemba Type 2 feed fermentation strains, they can be transformed into high-quality biological feeds with a pleasant aroma, mild acidity, and sweetness. These feeds can be stored for a long time and combined with scientific feeding methods. This approach not only improves animals’ adaptability to biological feeds but also helps save grain, offering both economic and ecological benefits.
The functional bacteria in lactic acid bacteria, along with their metabolites and enzymes in fermented auxiliaries, can break down lignin and fiber in straw, vine plants, and grass powder into bacterial proteins and amino acids. During anaerobic fermentation, byproducts such as lactic acid, acetic acid, ethanol, vitamins, and beneficial microorganisms are produced. As a result, the crude feed is converted into soft, sour-sweet, palatable, and easily digestible grain-like feed that can replace part of the fine feed, significantly reducing costs.
When raising pigs with coarse-grained fermented feed, it's important to follow the principle of raw food thick-feeding, feeding less frequently, and adjusting according to local temperature conditions. In hot summers, the feed should be thicker to meet the pigs’ water needs, with 4–5 meals per day. In cold winters, it should be slightly thicker to prevent dilute feed from filling the large intestine, which could lead to increased urination and loss of body heat. Additionally, the intake of fermented feed should be adjusted based on the pigs’ appetite. Normally, the natural feeding behavior of pigs should be respected to avoid leftover food affecting their appetite. If feeding piglets, the fermented feed should be soaked in cold water for several hours, then filtered to remove fine particles. A small amount of fried soybeans can be added to enhance the flavor, making the combination of bean aroma and fermented feed more effective in stimulating the piglets' appetite. The coarser material can be used to feed growing pigs alongside a portion of concentrate. Adding sugar-containing ingredients like cooked mink skin, carrots, orange peels, or sugary food scraps to weaned piglets can greatly improve their daily weight gain and overall taste.
For more information or assistance, please contact Huaxia Kangyuan at 010-62110749, 68976151, or 81428238.
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