Straw fermented feed involves the use of microbial inoculants, such as the Kinpo straw fermenting agent, to process agricultural crop straws. These microorganisms and enzymes break down the straws, transforming them into a soft, moist, and bulky texture with a slightly sour smell that is highly appealing to cattle and sheep. The feed produced from the Jinbao straw bio-fermentation product by Beijing Huaxia Kangyuan Technology Co., Ltd. not only enhances the nutritional value of the feed but also reduces feeding costs while promoting the full utilization of agricultural resources. This makes it an excellent project worth adopting and promoting.
The process of producing fermented feed using the golden bait straw starter includes several key steps:
1. Preparation of raw materials: The straw should be crushed or cut into small pieces or strands, depending on the animal type. For cows, horses, and quail, the straw should be chopped into 1–2 cm pieces. Sheep and deer require about 1 cm in length, while pigs, chickens, ducks, geese, and rabbits benefit from finely crushed straw.
2. Mixing the ingredients: The recommended ratio is 1 kg of straw fermenting agent per 500 pounds of straw. First, mix the starter with warm water (30–35°C) and then combine it thoroughly with the prepared straw. The moisture level should be around 60–70%. To check, grab a handful of material—there should be no dripping water, just slight moisture on your fingertips. The general ratio of straw to water is roughly 1:1.5.
3. Piling the mixture: After mixing, pile the straw into a heap approximately 40–50 cm high, with a suitable length and width. Insert a thermometer into the pile and cover it with a heat-retaining and moisture-preserving material to begin the fermentation process.
4. Temperature control: In summer, fermentation typically takes 6–8 hours. During winter, it may take 16–24 hours if the temperature remains above 15°C. If the ambient temperature is below 15°C, try to raise it to at least 15°C for optimal results. If the pile is insulated, the fermentation will proceed more quickly.
5. Turning the pile: When the internal temperature reaches 40°C, the pile should be turned once. Be careful not to let the temperature exceed 45°C, as this can lead to over-fermentation. It’s best to turn the pile 1–2 times during the entire process. When the straw turns yellow and emits a pleasant aroma, the fermentation is complete. At this point, remove the covering, spread out the material, and allow it to cool to prevent re-heating and secondary fermentation.
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