What is a fermentation bed for raising pigs? What are the points for attention?

The traditional pig raising model must be no stranger to everyone, but there are many problems, such as too much energy invested, fecal excretion polluting the environment and so on. In order to develop the mode of raising pigs with environmental protection, the model of raising pigs in fermentation bed arises at the historic moment. What is this model called natural pig raising and lazy pig raising? What are the matters needing attention when breeding?

First, what is the fermentation bed to raise pigs?

Another method of raising pigs in a fermentation bed is the dry odorless pig raising method, which is to build a fermentation bed with organic padding, in which the feces from the pigs are buried by the padding, the water is evaporated by the heat produced during the fermentation process, and the feces are decomposed by microorganisms, so there is no odor. It usually takes only 3 days for the feces to be decomposed by microorganisms. In the whole feeding process, there is no need to rinse feces with water, as long as the water needed is enough for pigs to drink, so it is also called dry odorless pig breeding.

Second, what are the matters needing attention in raising pigs in the fermentation bed?

1. Location requirements

As pig feeding requires clean and fresh feed and drinking water, dry and ventilated enclosures are required. Low-lying, moist and dirty air can easily lead to parasitic diseases and hoof diseases. So try to choose dry flat leeward to the sun, the soil permeable sandy loam is the best. If the terrain around the enclosure is low, the ground can be treated as a "hanging floor" with leaky floor, leaving 10-20cm space below to avoid soaking cushion material with excess water, as well as around it.

2. Cushion preparation: the thickness of pig fermentation bed is generally slightly lower than that of pigsty fermentation bed. Calculated according to 40-50 cm, the cushion source can be the combination of sawdust, sawdust, rice husk and straw.

3. Strain preparation

Dosage: fermentation auxiliaries 1 kg, can build 10-12 square pigsty. The area of a single enclosure should not be too small, it is recommended that 40-50 square meters should be recommended, and the breeding density should not be too high. It is recommended that each pig occupy about 2 square meters.

Dilution: fermentation auxiliaries must be evenly mixed with rice bran (or corn flour) according to the proportion of bacterial agent: rice bran (or corn flour) above 1:5 (the nutritional effect of fresh rice bran is better than that of old rice bran).

4. Construction of fermentation bed

Mix the diluted bacteria with the prepared cushion material, in order to achieve a uniform effect, you can also use multi-stage dilution method; you can also first spread the grain husk sawdust mixture on the bottom layer of about 10 cm, begin to spread the diluted rice husk sawdust mixture evenly and cover it evenly, then spread the 10cm rice husk sawdust mixture, and then sprinkle the diluted strain mixture according to the above operation until it reaches 40-50CM thick cushion layer. If possible, you can properly spray brown sugar water (which can be set aside at 70 kgs / kg) into the rice bran bacterial mixture.

5. Fermentation rhythm and temperature control

During fermentation, when you reach into the inner layer below 10 centimeters, you can feel the heat, which is caused by the work of the fermentation bed, accompanied by the fragrance of alcohol and soil. The rhythm and temperature of fermentation in the enclosure can be artificially controlled. In order to heat up and ferment quickly, one or more comprehensive measures can be taken: increasing the amount of fermentation aids, adding brown sugar water in advance to activate fermentation bacteria, adding more nutrients such as fresh rice bran or urea water, increasing sawdust layer thickness, increasing tipping times and drilling air, properly increasing the water content of sawdust mixture (but the moisture content of the mixture should not exceed 70%). Otherwise, it will produce a bad smell due to the fermentation and decomposition of spoilage bacteria, which runs counter to the purpose of deodorization. The opposite measures can be taken to lower the temperature. The internal temperature should not exceed 50 ℃, the core fermentation layer should not exceed 60 ℃, and the surface temperature should be below 25-30 ℃.

6. Fermentation state

After normal operation, the color of the material under the fermentation bed gradually darkens and blackens, there is no odor but a light wine flavor, the temperature is basically stable, and sometimes white hyphae can be seen. At this time, if you need to use fertilizer or coarse fodder, you can part of the clear transport to give up, do not use it can also be unclear for years.