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Improved palatability of fermented feed
Improved Palatability of Fermented Feeds
Various raw materials, such as bran, sweet potato vines, peanut leaves, rice straw, corn cobs, grains, and chicken manure—materials that are typically hard to feed directly to pigs—were first crushed and then fermented using an appropriate amount of starter culture. After undergoing glycolysis, the resulting product is a biological feed with a strong, pleasant aroma, a slightly sweet taste, and a long-lasting flavor. By applying scientific feeding methods, this process not only helps pigs adapt better to biological feeds but also significantly reduces grain consumption, making it a more sustainable option.
When using coarse material fermentation feeds, they should be properly combined with conventional concentrates. Pigs should be fed with thick, nutrient-dense meals and in smaller, more frequent portions, depending on the temperature. In summer, the feed can be slightly diluted to help meet the pigs’ water needs. It’s recommended to feed them five times a day, avoiding dilute feeding during winter, which could lead to increased urination and energy loss. Adjustments to the coarse feed should be made based on the pigs' health and feeding conditions. Monitoring the amount of natural feed consumed helps prevent leftover food in the trough, which may reduce the pigs’ appetite.
The fermented crude feed is soaked in cold water for several hours before being processed. The finely crushed material is then filtered through a fine steel mesh to create a soft feed suitable for suckling piglets. A small amount of fried soybean flour can be added to enhance the aroma and stimulate their appetite. The coarser material that passes through the sieve is ideal for older pigs. For weaned piglets, adding sugar-rich ingredients like cooked mink skin, carrots, citrus peels, or sugar scraps can make the feed more appealing and improve their daily weight gain. This approach not only increases feed intake but also supports healthier growth.
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