Late-Stage Management of Fermentation Beds
Proper management of the bedding in biological fermentation houses is crucial for maintaining a healthy and efficient system. The main goal is to ensure that the pigs' waste is fully processed by the litter, supporting both pig growth and environmental balance. Factors like pig activity, climate changes, and temperature fluctuations can all impact the performance of the fermentation bed. A well-maintained bed should have no ammonia odor, be slightly moist (around 45% humidity), not compacted, loose, and maintain a temperature of about 45°C with a pH between 7 and 8.
Daily management practices include:
1. Regularly turning the bedding at least 40 cm deep and adjusting it once or twice a week. This helps distribute manure evenly and ensures proper nutrient availability for microorganisms. Concentrated waste should be spread out and buried in drier areas to promote even decomposition.
2. If the surface becomes too dry and dusty, use a fork to spread concentrated manure into drier spots. If this doesn't help, lightly spray water to prevent dust formation and maintain moisture levels.
3. When the litter is overly wet and smells strongly of ammonia, add fresh sawdust and rice husks, then thoroughly mix the entire bed to restore balance.
4. Post-slaughter litter management: After pigs are removed, completely turn over the litter and re-stack it. Add new materials like rice husks, sawdust, and microbial agents before starting a new fermentation cycle. Once fermented, spread the litter again and cover it with 10 cm of fresh material. Wait 24 hours to ensure no dust forms before reintroducing pigs. This process mimics traditional disinfection methods by using high temperatures to kill harmful bacteria.
5. Summer management: During hot weather, disperse pig waste within 20 cm of the litter to speed up fermentation. Keep curtains open for ventilation and reduce humidity. In extreme heat, use negative pressure ventilation, lower curtains, and activate fans to improve air circulation.
6. Avoid pouring large amounts of water directly into the bedding, as it can disrupt the fermentation process.
7. Since all pigs in the same area form a closed ecological system, their health and behavior must be closely monitored. Any signs of imbalance should be addressed quickly. New pigs should be dewormed and treated for pests. Maintain appropriate stocking densities—0.8–1.2 m² per small pig and 1.2–1.5 m² per large pig. Too many pigs can overload the system, while too few reduces efficiency.
Key operational steps include:
1. Monitor feed intake: Ensure pigs have access to food for 24 hours. If they don’t eat all the feed, they may consume more litter, which is beneficial but can lead to malnutrition if overdone.
2. Check litter levels: If the amount of fermenting material decreases, replenish it regularly. Pigs naturally enjoy eating the fermented layer, which provides additional nutrients and supports cost-effective farming.
3. Monitor moisture content: The ideal moisture level is around 45%. The top layer should be slightly dry (about 30%), the middle layer should be moist (50%), and the bottom anaerobic layer should be wet (60%). Adjust by watering or airing when necessary. Use tools like forks to loosen the material and improve airflow, which accelerates fermentation and moisture evaporation.
4. Maintain microbial balance: A healthy bed should have a mild, earthy smell without strong odors. If ammonia or foul smells appear, increase the depth of the litter, add microbial agents, turn the bed more frequently, or reduce pig density to allow the system to recover.
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