Sub-pig feed is a very important feed for livestock and poultry, and there are two main types of feed, including Bacillus subtilis and Leguminosae. Its common features are: high digestible nutrient content, small volume, and less crude fiber, so it is generally referred to as sub-feeds. For young birds, piglets and young animals, which are not yet well-developed and whose development of the digestive tract is not yet well-developed, are necessary feeds. Now its processing technology is introduced as follows:
1. Crushing and Grinding Crushing can improve the digestibility of some small and hard seeds, but should not be too fine. Ruminants such as cattle, sheep, deer, and camels do not like powdery feeds that are too fine. The crushed grain size differs depending on the livestock species. The pigs and the old and sick animals are 1 mm, the cattle and sheep are 1 to 2 mm, the horses are 2 to 4 mm, the birds can be crushed, the grain size can be larger, and the grain size of the deer 1 ~ 2 mm is appropriate. However, attention should be paid to the fact that high-fat-containing seeds (eg, corn, oats, etc.) should not be stored for a long time after grinding.
2. Flattening 1 dry rolling. Equivalent to rough crushing, the particle size can vary greatly. Cows prefer to feed this way. 2 steam tablets and pressure cooking. After 3 minutes to 5 minutes of steam is applied before rolling the seeds, the dust produced by dry grinding is less, but there is no big difference in feeding effect and dry grinding. Later, the ventilation time was extended to 15 to 30 minutes, and the actual moisture content of the seeds was increased to 18% to 20%, and then pressed into flakes, the feed intake of the cattle was increased. 16% water is added to the dried solid feed, heated to about 120°C by hot steam, and then pressed into sheets. After cooling, various additives are added to form the squash feed. The treated sub-patch feed has improved digestibility and energy efficiency, and has complete nutrition and good palatability, and can be fed separately to livestock.
3. Heat treatment 1 cooking. Legume diets contain trypsin inhibitors, which affect the digestion of proteins by livestock and the smell of beans, which affects palatability. Heat treatment can improve the characteristics and palatability of soybeans, but the heating time should not be too long. Usually cook at 130°C for no more than 20 minutes. 2 microwave heat treatment. The method uses infrared radiation with a wavelength of 4 to 6 microns (dry heat treatment) to make the feed digestible energy value, and significantly increase the growth rate and feed conversion rate of livestock. 3 puffing granulation. In the process of puffing, the actual moisture of the seed becomes steam, causing bursting of the fruit and increasing the utilization rate of the starch, but the density of the feed is reduced. Therefore, it is generally necessary to puff before feeding. 4 granulation. The sub-pig feed is made into pellets using a mechanical (such as a pellet mill). Livestock prefers this physical form of feed and also increases feed density due to granulation, reducing ash. 5 roasted. Roasting can increase the palatability of the fruit feed. Experiments show that roasted corn can increase the daily gain of cattle and feed utilization. For beans, roasting or other heat treatment can destroy their heat-labile growth inhibitors and help increase protein utilization. Roasting can convert some of the starch in the feed into dextrins to produce aromas and serve as a lure feed.
4. Bio-modulation method 1 Germination. The purpose of seed germination is to supplement the lack of vitamins in the feed. The preparation method is to prepare the germinated barley soaked in fresh water of 15~16°C for 1 day, then pour the water off, put the seeds in pots or other containers, cover with a damp cloth and keep it at 15°C. Roots should be removed after 3 days, rinsed with water, transferred to a germination dish, and kept at room temperature of 15-20°C. After 6 to 8 days, the length of the shoots can reach 6-8 cm and the animals can be chopped. 2 saccharification. Saccharification is the use of cereal grains and the role of amylase in malt to convert the starch in the feed into maltose, thereby improving the palatability of the feed. 2.5 times the water was added to the ground sub-shredded feed, and the mixture was stirred uniformly and placed at a temperature of 55 to 60°C. After 4 hours, the sugar content in the feed increased by 8% to 12%. If 2% malt is added, saccharification is faster. 3 fermentation. Sub-study fermentation is the use of microorganisms to increase the B vitamins and various enzymes, alcohol and other aromatic irritant substances in the feed, so as to improve feed palatability and nutritional value, the raw material requirements are rich in carbohydrates, beans, beans The class should not be fermented. Fermentation method: 0.5 to 1.0 kg of yeast is added per 100 kg of crushed seeds. First dilute the yeast with warm water at 150-200 kg (30
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