Method for ensiling amaranthus hypochondriacus feed based on fermentation condition control
By finely controlling the maturity and cutting method of grain amaranth, selecting suitable lactic acid bacteria and auxiliary materials, combined with regular testing and adjustment, the problems of moisture regulation and auxiliary materials in traditional silage were solved, the stability and uniformity of fermentation were achieved, and the Quality and shelf life of silage.
Patent Information
- Application Number
- CN202411657537.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-20
- Publication Date
- 2025-01-14
AI Technical Summary
During the traditional silage process, the moisture of the grain amaranth raw material is difficult to accurately regulate, resulting in unsuitable fermentation environment, insufficient activation of lactic acid bacteria, delayed fermentation start, insufficient or excessive addition of auxiliary materials, resulting in drying of the fermentation surface or water dispersion, poor uniformity, lack of dynamic monitoring methods, and increased The risk of fermentation failure is achieved, and the fermentation quality assessment depends on experience and lacks scientific basis.
By selecting amaranth with moderate maturity, cutting it into short sections, selecting lactic acid strains that are resistant to low pH and high lactic acid yield, adding corn flour, bran and molasses as fermentation auxiliary materials, controlling fermentation conditions such as temperature and humidity, and regularly detecting pH values. and lactic acid content, timely adjust to ensure the stability and uniformity of the fermentation environment, and adjust minor quality problems through drying and secondary sealing treatment.
Improve the stability and uniformity of fermentation, shorten the fermentation start time, enhance the nutritional and safety of silage, reduce the risk of fermentation failure, provide scientific quality assessment basis, extend the shelf life of the feed, and achieve Efficient management of resources.
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Figure CN119302386A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of silage feed, and in particular to an silage method of grain amaranth feed based on fermentation condition control. Background Art
[0002] Amaranth is a high-yield crop that can be used as food, feed, vegetable and ornamental crops. It is rich in nutrition and is an ideal green fodder for all kinds of livestock and poultry. Silage is a storage technology. By compacting and sealing fresh plant varieties, the stored green fodder is isolated from the outside air, causing internal hypoxia, anaerobic fermentation, and producing organic acids, so that the fresh fodder can be preserved for a long time.
[0003] However, there are still the following problems in actual operation:
[0004] In the traditional silage process, the moisture content of the Amaranth grain raw material is difficult to accurately control, which easily leads to the fermentation environment being unsuitable for the metabolism of lactic acid bacteria. At the same time, the lactic acid bacteria agent is not sufficiently activated, resulting in delayed fermentation start. In addition, the traditional silage auxiliary materials are not added enough or too much, and the fermentation surface of the silage feed is prone to drying or water loss, resulting in poor fermentation uniformity. The traditional silage fermentation process lacks dynamic monitoring methods, which increases the risk of fermentation failure. In addition, the evaluation of fermentation quality relies more on experience and lacks scientific basis. Summary of the invention
[0005] The object of the present invention is to provide an ensiling method of grain amaranth feed based on fermentation condition control to solve the problems raised in the above background technology.
[0006] To achieve the above object, the present invention provides the following technical solution: a method for silage of amaranth feed based on fermentation condition control, comprising the following steps:
[0007] Amaranth harvesting and processing: Select amaranth with moderate maturity as the raw material for silage fermentation, harvest the amaranth plants, and cut the amaranth into short segments. By selecting amaranth raw materials with moderate maturity, the basic quality of silage can be ensured. Cutting into short segments helps to increase the fermentation contact area and improve the contact efficiency between lactic acid bacteria and amaranth, thereby accelerating the fermentation process.
[0008] Screening and activating fermentation agents, selecting lactic acid strains that are resistant to low pH and have high lactic acid production as fermentation agents, activating and culturing the lactic acid bacteria agents, and spraying the fermentation agents evenly on the surface of the cut amaranth grains for mixing. Selecting efficient lactic acid bacteria can significantly increase the rate of lactic acid production, quickly reduce the pH value, inhibit the growth of spoilage bacteria, and enhance the safety and nutrition of silage;
[0009] Adding fermentation auxiliary materials, adding fermentation auxiliary materials to the amaranth grains as needed, wherein the fermentation auxiliary materials include corn flour, bran and molasses, and using mechanical equipment to evenly mix the amaranth grains and the fermentation auxiliary materials. By adding auxiliary materials such as corn flour, bran and molasses, the source of fermentation sugar is increased, providing a rapid metabolic basis for lactic acid bacteria, and improving the quality of the fermentation product;
[0010] Silage filling and compaction: fill the amaranth grain and fermentation auxiliary material mixture into the silage container layer by layer and compact it layer by layer to expel the air in the silage container. Filling and compacting layer by layer effectively removes oxygen and prevents the anaerobic fermentation environment from being damaged. At the same time, it improves the container utilization rate and reduces the risk of oxidation during the fermentation process.
[0011] Sealed fermentation: seal the container and control the silage temperature between 18-25℃. The silage fermentation time is 30-45 days. Sample and test the pH value and lactic acid content every other week. Keep the pH value between 4.0-4.5 in the late fermentation period. Control the fermentation temperature and time to maintain the best fermentation conditions and ensure that the pH value is stable between 4.0-4.5 in the late fermentation period, so as to increase the lactic acid yield and reduce the ammonia nitrogen content.
[0012] After the fermentation product is inspected and processed, the pH value, lactic acid content, volatile acid and ammonia nitrogen indicators of the grain amaranth feed are tested to determine the fermentation effect. If the test is qualified, the silage feed is transferred to a refrigerated environment and the temperature is controlled below 5-10°C for sealed storage. If there are minor quality problems, adjustments are made through drying and secondary sealing to test key indicators to ensure that the feed quality meets the standards. For minor quality problems, flexible adjustments are made through drying and secondary sealing to maximize resource utilization.
[0013] For subsequent management and use, before feeding, open the silage container as needed, take random samples to test the nutritional content and acidity of the feed, and ensure that the unused portion remains sealed. Opening the container as needed and conducting random testing can ensure that the feed always maintains high quality. The sealing of the unused portion extends the shelf life of the feed and achieves efficient management of resources.
[0014] Furthermore, the amaranth harvesting process further comprises the following steps:
[0015] Select amaranth plants with yellow-brown seeds, fresh stems and leaves but not too much water, and perform preliminary cleaning of the raw materials to remove dead leaves, sand and other impurities to improve the consistency of the raw materials, reduce the interference of impurities on the fermentation strains, and avoid the generation of odor during the fermentation process;
[0016] Use cutting equipment to cut amaranth into short segments of 1-3 cm in length, measure the dry matter content of the raw material and adjust it by natural air drying and adding water to keep the dry matter content at 30%-35% and the moisture content at 60%-70%. By accurately controlling the dry matter content and moisture content of the raw material, the best fermentation environment is provided to improve the metabolic efficiency of lactic acid bacteria;
[0017] The cut amaranth grains are evenly stirred by a stirrer.
[0018] Furthermore, the fermentation bacteria screening and activation specifically includes the following steps:
[0019] Select one of Pediococcus acidilactici or Lactobacillus plantarum, purify the strain and prepare the fermentation agent, which provides a basis for the selection of strains. Pediococcus acidilactici is suitable for high-sugar environment, and Lactobacillus plantarum has outstanding resistance to low pH, which can be flexibly selected according to silage needs;
[0020] The bacterial agent is placed in a culture medium containing 5%-8% sugar solution and cultured at 30°C for 4-6 hours to make the bacteria active. The activated culture enhances the metabolic activity of the bacterial agent and shortens the start-up time of silage fermentation.
[0021] Use spray equipment to evenly spray the activated bacterial agent onto the cut amaranth grains at a ratio of 1% to 3% of the total weight of the raw materials, and use a mixer to evenly mix.
[0022] Furthermore, the fermentation auxiliary material addition specifically includes the following steps:
[0023] Add fermentation auxiliary materials as needed, among which corn flour accounts for 2%-3% of the total weight of raw materials, bran accounts for 1%-2% of the total weight of raw materials, and molasses accounts for 0.5%-1% of the total weight of raw materials. Optimize the ratio of corn flour, bran and molasses, and accurately define the proportion of auxiliary materials to avoid incomplete fermentation due to insufficient auxiliary materials or excessive addition that affects the moisture content of raw materials;
[0024] The fermentation auxiliary materials and the amaranth grains are added into the mixing equipment at the same time by batch addition method;
[0025] During the mixing process, the moisture content and pH value of the raw materials are quickly tested and the pH value is controlled between 5.5-6.0. pH value management in the early stage of fermentation can provide a more suitable growth environment for lactic acid bacteria and reduce competition from miscellaneous bacteria.
[0026] Furthermore, the silage filling and compacting further comprises the following steps:
[0027] Thoroughly clean and disinfect silage containers before filling;
[0028] Fill gradually in layers of 10-15 cm, using mechanical compaction equipment. Check for obvious air gaps after each layer is compacted to ensure that the air is completely removed;
[0029] Leaving a plastic film or sealing cloth on the top of the filling container, thorough cleaning and layered compaction effectively reduce the risk of bacterial contamination. The layered operation further increases the filling density and ensures the stability of the anaerobic environment in the container.
[0030] Furthermore, the sealed fermentation further comprises the following steps:
[0031] After sealing the container, place it in an environment of 18-25℃ and use a humidity control device to keep the surrounding air humidity at 60%-70%. Keeping the air humidity around the silage container at 60%-70% effectively prevents the surface from drying out or water loss, ensuring uniform fermentation of silage;
[0032] Samples were taken weekly to test pH value and lactic acid content, and the pH value drop rate was observed in the early stage of fermentation to maintain the pH value drop rate at the optimal drop rate, wherein the optimal drop rate was to drop below 5.0 on the 5th day of fermentation;
[0033] If the test finds that the pH value drops slowly or the lactic acid content is insufficient, add molasses or lactic acid bacteria agent for secondary adjustment. By managing the optimal drop rate, determine whether the fermentation process is normal, discover problems in time and make secondary adjustments.
[0034] Furthermore, the fermentation product quality inspection process specifically includes the following steps:
[0035] After the fermentation is completed, the pH value, lactic acid content, total volatile acid ratio and ammonia nitrogen content of the fermentation product are detected to determine the fermentation effect. When determining the fermentation effect, the pH value is 4.0-4.5, the target value of the lactic acid content is greater than 6%, and the ammonia nitrogen content is less than 10%;
[0036] If a slight odor or low acidity is detected during testing, the silage is air-dried for 2-3 hours and sealed twice. This clarifies key quality indicators such as lactic acid content and ammonia nitrogen, providing a scientific basis for judgment. At the same time, the method of short-term air-drying combined with secondary sealing can effectively save feed with slight quality problems and reduce waste.
[0037] Transfer qualified silage to a 5-10℃ cold storage environment and store it in sealed vacuum bags and plastic barrels.
[0038] Furthermore, the subsequent management and use further includes the following steps:
[0039] Each time the silage container is opened, random sampling is performed to test the acidity and nutritional indicators, including crude protein and lactic acid content. The crude protein and lactic acid content tests ensure that the nutritional value of the feed meets the livestock requirements and provide data support for feeding management;
[0040] The unused portion is re-covered with sealing material and pressurized;
[0041] According to the feed usage effect and livestock feeding response, the fermentation formula is evaluated and recorded for each batch to optimize the subsequent production process. Through the evaluation and recording of each batch, the fermentation conditions and auxiliary material ratios are gradually optimized to achieve long-term improvement and stabilization of the production process.
[0042] Compared with the prior art, the present invention has the following beneficial effects:
[0043] 1. The present invention selects amaranth plants with yellow-brown seeds, fresh stems and leaves but moderate moisture, effectively avoiding the adverse effects of excessively high or low moisture of raw materials on fermentation, reducing the interference of miscellaneous bacteria on lactic acid bacteria, and reducing the risk of generating odor during the fermentation process, thereby improving the overall consistency of the raw materials. The most suitable metabolic environment for lactic acid bacteria is provided through precise moisture content regulation, thereby ensuring the stability and efficiency of the silage process. The performance advantages of Pediococcus acidilactici and Lactobacillus plantarum in high-sugar and low-pH environments complement each other, thereby providing solutions for different silage conditions. Activated culture enhances the metabolic activity of the bacterial agent, thereby enabling the lactic acid bacteria to quickly exert their effects after contacting the raw materials, thereby shortening the start-up time of silage fermentation.
[0044] 2. The present invention prevents the loss of water or drying of the silage surface by maintaining the humidity at 60%-70%, ensures the fermentation uniformity inside the feed, and further improves the consistency of the silage product. The pH value and lactic acid content are regularly tested, and the pH drop rate in the early stage of fermentation is combined to judge whether the fermentation is normal or not. If the fermentation process is slow, molasses or lactic acid bacteria are added in time for secondary adjustment, which minimizes the risk of fermentation failure or quality decline. Scientific judgment standards are set for key indicators such as lactic acid content, ammonia nitrogen, and pH value to ensure that the quality of silage can be quantitatively evaluated after production. For feed with low acidity or slight odor, it is adjusted by short-term drying and secondary sealing to reduce the proportion of waste feed. BRIEF DESCRIPTION OF THE DRAWINGS
[0045] Figure 1 It is a schematic diagram of the process of the silage method of the present invention. DETAILED DESCRIPTION
[0046] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0047] In order to solve the technical problem, the present invention provides the following technical solutions:
[0048] Example 1
[0049] like Figure 1 As shown, the silage method of grain amaranth feed based on fermentation condition control of this embodiment includes the following steps:
[0050] Amaranth harvesting and processing: Select amaranth with moderate maturity as the raw material for silage fermentation, harvest the amaranth plants, and cut the amaranth into short segments. By selecting amaranth raw materials with moderate maturity, the basic quality of silage can be ensured. Cutting into short segments helps to increase the fermentation contact area and improve the contact efficiency between lactic acid bacteria and amaranth, thereby accelerating the fermentation process.
[0051] Screening and activating fermentation agents, selecting lactic acid strains that are resistant to low pH and have high lactic acid production as fermentation agents, activating and culturing the lactic acid bacteria agents, and spraying the fermentation agents evenly on the surface of the cut amaranth grains for mixing. Selecting efficient lactic acid bacteria can significantly increase the rate of lactic acid production, quickly reduce the pH value, inhibit the growth of spoilage bacteria, and enhance the safety and nutrition of silage;
[0052] Adding fermentation auxiliary materials, adding fermentation auxiliary materials to the amaranth grains as needed, wherein the fermentation auxiliary materials include corn flour, bran and molasses, and using mechanical equipment to evenly mix the amaranth grains and the fermentation auxiliary materials. By adding auxiliary materials such as corn flour, bran and molasses, the source of fermentation sugar is increased, providing a rapid metabolic basis for lactic acid bacteria, and improving the quality of the fermentation product;
[0053] Silage filling and compaction: fill the amaranth grain and fermentation auxiliary material mixture into the silage container layer by layer and compact it layer by layer to expel the air in the silage container. Filling and compacting layer by layer effectively removes oxygen and prevents the anaerobic fermentation environment from being damaged. At the same time, it improves the container utilization rate and reduces the risk of oxidation during the fermentation process.
[0054] Sealed fermentation: seal the container and control the silage temperature between 18-25℃. The silage fermentation time is 30-45 days. Sample and test the pH value and lactic acid content every other week. Keep the pH value between 4.0-4.5 in the late fermentation period. Control the fermentation temperature and time to maintain the best fermentation conditions and ensure that the pH value is stable between 4.0-4.5 in the late fermentation period, so as to increase the lactic acid yield and reduce the ammonia nitrogen content.
[0055] After the fermentation product is inspected and processed, the pH value, lactic acid content, volatile acid and ammonia nitrogen indicators of the grain amaranth feed are tested to determine the fermentation effect. If the test is qualified, the silage feed is transferred to a refrigerated environment and the temperature is controlled below 5-10°C for sealed storage. If there are minor quality problems, adjustments are made through drying and secondary sealing to test key indicators to ensure that the feed quality meets the standards. For minor quality problems, flexible adjustments are made through drying and secondary sealing to maximize resource utilization.
[0056] For subsequent management and use, before feeding, open the silage container as needed, take random samples to test the nutritional content and acidity of the feed, and ensure that the unused portion remains sealed. Opening the container as needed and conducting random testing can ensure that the feed always maintains high quality. The sealing of the unused portion extends the shelf life of the feed and achieves efficient management of resources.
[0057] Specifically, by selecting amaranth with moderate maturity and cutting it into short segments, the contact area between the fermentation bacteria and the amaranth raw material is effectively increased. Amaranth plants with moderate maturity contain higher soluble sugars, which provide sufficient fermentation substrate for lactic acid bacteria, thereby accelerating the lactic acid fermentation process and reducing competition from other bacteria. In addition, cutting into short segments also improves the compaction of the raw materials, helps reduce the oxygen content in the silage container, and creates an ideal environment for the anaerobic growth of lactic acid bacteria.
[0058] Specifically, we select lactic acid strains that are resistant to low pH and have high lactic acid production, and use activation culture to optimize the metabolic activity of the bacterial agent. Active lactic acid bacteria quickly produce lactic acid, significantly reduce the pH value, inhibit the growth of spoilage bacteria such as Escherichia coli, and ensure the nutritional value and safety of silage. This method is particularly suitable for dealing with microbial contamination problems that may occur during the silage process, greatly reducing the risk of fermentation failure.
[0059] Specifically, by adding auxiliary materials such as corn flour, bran and molasses, sufficient sugar sources are provided for lactic acid bacteria, further promoting lactic acid production and improving the acidic environment of silage. In addition, the uniform mixing of auxiliary materials ensures the stability of the fermentation process, prevents the occurrence of uneven fermentation, and improves the overall consistency and quality of the fermentation product.
[0060] Specifically, during the fermentation process, the temperature is controlled between 18-25°C, and the lactic acid content and pH value are regularly tested to ensure that the pH value is maintained between 4.0-4.5 in the later stage of fermentation. The precise control of temperature and acidic environment effectively inhibits the reproduction of harmful bacteria, while significantly increasing the lactic acid content and optimizing the quality of silage. After silage is completed, the fermentation effect can be accurately judged by testing key indicators such as pH value and lactic acid content. For feed with minor quality problems, it can be flexibly adjusted through drying and secondary sealing to minimize resource waste while ensuring that the feed meets livestock feeding needs.
[0061] Example 2
[0062] In order to further solve the problems in the traditional silage process, the moisture content of the grain amaranth raw material is difficult to accurately control, which easily leads to the fermentation environment being unsuitable for the metabolism of lactic acid bacteria, and the lactic acid bacteria agent is insufficiently activated, resulting in delayed fermentation start-up, and the problem of insufficient or excessive addition of traditional silage auxiliary materials, the steps of grain amaranth harvesting, fermentation agent screening and activation, fermentation auxiliary material addition, and silage filling and compacting are optimized in this embodiment. The specific optimization contents are as follows:
[0063] The grain amaranth harvesting process specifically includes the following steps:
[0064] Select amaranth plants with yellow-brown seeds, fresh stems and leaves but not too much water, and perform preliminary cleaning of the raw materials to remove dead leaves, sand and other impurities to improve the consistency of the raw materials, reduce the interference of impurities on the fermentation strains, and avoid the generation of odor during the fermentation process;
[0065] Use cutting equipment to cut amaranth into short segments of 1-3 cm in length, measure the dry matter content of the raw material and adjust it by natural air drying and adding water to keep the dry matter content at 30%-35% and the moisture content at 60%-70%. By accurately controlling the dry matter content and moisture content of the raw material, the best fermentation environment is provided to improve the metabolic efficiency of lactic acid bacteria;
[0066] The cut amaranth grains are evenly stirred by a stirrer.
[0067] The fermentation agent screening and activation specifically includes the following steps:
[0068] Select one of Pediococcus acidilactici or Lactobacillus plantarum, purify the strain and prepare the fermentation agent, which provides a basis for the selection of strains. Pediococcus acidilactici is suitable for high-sugar environment, and Lactobacillus plantarum has outstanding resistance to low pH, which can be flexibly selected according to silage needs;
[0069] The bacterial agent is placed in a culture medium containing 5%-8% sugar solution and cultured at 30°C for 4-6 hours to make the bacteria active. The activated culture enhances the metabolic activity of the bacterial agent and shortens the start-up time of silage fermentation.
[0070] Use spray equipment to evenly spray the activated bacterial agent onto the cut amaranth grains at a ratio of 1% to 3% of the total weight of the raw materials, and use a mixer to evenly mix.
[0071] The fermentation auxiliary material addition specifically includes the following steps:
[0072] Add fermentation auxiliary materials as needed, among which corn flour accounts for 2%-3% of the total weight of raw materials, bran accounts for 1%-2% of the total weight of raw materials, and molasses accounts for 0.5%-1% of the total weight of raw materials. Optimize the ratio of corn flour, bran and molasses, and accurately define the proportion of auxiliary materials to avoid incomplete fermentation due to insufficient auxiliary materials or excessive addition that affects the moisture content of raw materials;
[0073] The fermentation auxiliary materials and the amaranth grains are added into the mixing equipment at the same time by batch addition method;
[0074] During the mixing process, the moisture content and pH value of the raw materials are quickly tested and the pH value is controlled between 5.5-6.0. pH value management in the early stage of fermentation can provide a more suitable growth environment for lactic acid bacteria and reduce competition from miscellaneous bacteria.
[0075] Silage filling and compaction also includes the following steps:
[0076] Before filling, the silage container should be thoroughly cleaned and disinfected, and filled gradually in layers of 10-15 cm. Use mechanical compacting equipment, check whether there are obvious air gaps after each layer is compacted to ensure that the air is completely excluded. Reserve plastic film or sealing cloth on the top of the filling container. Thorough cleaning and layered compaction effectively reduce the risk of contamination by foreign bacteria. The layered operation further increases the filling density and ensures the stability of the anaerobic environment in the container.
[0077] Specifically, the grain amaranth plants with yellow-brown grains, fresh stems and leaves but moderate moisture content are selected, which effectively avoids the adverse effects of too high or too low moisture content of the raw materials on fermentation, reduces the interference of miscellaneous bacteria on lactic acid bacteria, and at the same time reduces the risk of odor in the fermentation process, thereby improving the overall consistency of the raw materials. The short segments of grain amaranth after cutting provide the most suitable metabolic environment for lactic acid bacteria through precise regulation of moisture content, ensuring the stability and efficiency of the ensiling process. Two options of lactic acid bacteria and plant lactobacillus are provided, which can be flexibly applied according to specific ensiling needs, and their performance advantages in high sugar and low pH environments are complementary, providing solutions for different ensiling conditions. Activated culture enhances the metabolic activity of the bacterial agent, so that the lactic acid bacteria can quickly take effect after contacting the raw materials, shortening the start-up time of silage fermentation. The addition ratio of corn flour, bran and molasses is precisely defined, which not only avoids the problem of incomplete fermentation caused by insufficient auxiliary materials, but also prevents the adverse effect of excessive auxiliary materials on the moisture content of the raw materials.
[0078] Example 3
[0079] In order to further solve the problems in the prior art that the fermentation surface of silage feed is easy to dry or lose water, resulting in poor fermentation uniformity, the lack of dynamic monitoring means in the traditional silage fermentation process, resulting in an increased risk of fermentation failure, and the evaluation of fermentation quality mostly relies on experience and lacks scientific basis, this embodiment optimizes the steps of sealed fermentation, fermentation product quality inspection and subsequent management, and the specific optimization contents are as follows:
[0080] Sealed fermentation further comprises the following steps:
[0081] After sealing the container, place it in an environment of 18-25℃ and use a humidity control device to keep the surrounding air humidity at 60%-70%. Keeping the air humidity around the silage container at 60%-70% effectively prevents the surface from drying out or water loss, ensuring uniform fermentation of silage;
[0082] Samples are taken weekly to test the pH value and lactic acid content. The pH value drop rate is observed in the early stage of fermentation, and the pH value drop rate is maintained at the optimal drop rate, wherein the optimal drop rate is to drop to below 5.0 on the 5th day of fermentation. If the test finds that the pH value drops slowly or the lactic acid content is insufficient, molasses or lactic acid bacteria agent is added for secondary adjustment. By managing the optimal drop rate, it is possible to judge whether the fermentation process is normal, detect problems in time and make secondary adjustments.
[0083] The fermentation product quality inspection process specifically includes the following steps:
[0084] After fermentation is completed, the pH value, lactic acid content, total volatile acid ratio and ammonia nitrogen content of the fermentation product are tested to determine the fermentation effect. When determining the fermentation effect, the pH value is 4.0-4.5, the target value of the lactic acid content is greater than 6%, and the ammonia nitrogen content is less than 10%. If a slight odor or low acidity is detected during the test, the silage is briefly dried for 2-3 hours and sealed for a second time. The qualified silage is transferred to a 5-10℃ refrigerated environment and stored in vacuum bags and plastic barrels. The key quality indicators such as lactic acid content and ammonia nitrogen are clarified, providing a scientific basis for judgment. At the same time, the method of short-term drying combined with secondary sealing can effectively save feed with minor quality problems and reduce waste.
[0085] Subsequent management and use also include the following steps:
[0086] Each time the silage container is opened, random sampling is performed to test the acidity and nutritional indicators, including crude protein and lactic acid content. The crude protein and lactic acid content tests ensure that the nutritional value of the feed meets the livestock requirements and provide data support for feeding management;
[0087] The unused portion is re-covered with sealing material and pressurized;
[0088] According to the feed usage effect and livestock feeding response, the fermentation formula is evaluated and recorded for each batch to optimize the subsequent production process. Through the evaluation and recording of each batch, the fermentation conditions and auxiliary material ratios are gradually optimized to achieve long-term improvement and stabilization of the production process.
[0089] Specifically, the humidity of the air around the container is maintained at 60%-70% through the humidity control device, which prevents the loss of water or drying of the silage surface, ensures the fermentation uniformity inside the feed, and further improves the consistency of the silage product. The pH value and lactic acid content are regularly tested, and the pH drop rate in the early stage of fermentation is combined to judge whether the fermentation is normal or not. If the fermentation process is slow, molasses or lactic acid bacteria are added in time for secondary adjustment, which minimizes the risk of fermentation failure or quality decline. Scientific judgment standards are set for key indicators such as lactic acid content, ammonia nitrogen, and pH value to ensure that the quality of silage can be quantified after production. For feed with low acidity or slight odor, adjustments are made through short-term drying and secondary sealing to reduce the proportion of waste feed. The feed usage effect and livestock feeding response of each batch are recorded and analyzed, providing a reliable basis for the subsequent optimization of fermentation conditions and auxiliary material ratios, thereby achieving long-term stability and improvement of the production process.
[0090] The technical solution of the present invention is further described through the following control groups and application examples:
[0091] Control group:
[0092] When processing the amaranth, the dry matter content of the amaranth is maintained at 30% and the moisture content is controlled at 60% by natural air drying and water addition.
[0093] When adding fermentation auxiliary materials, the proportion of corn flour added is 2% of the total weight of the raw materials, the proportion of bran added is 1% of the total weight of the raw materials, and the proportion of molasses added is 0.5% of the total weight of the raw materials;
[0094] During sealed fermentation, the container was sealed and placed in an environment of 18°C, and a humidity control device was used to maintain the surrounding air humidity at 60%.
[0095] Application Example 1:
[0096] When processing the grain amaranth, the dry matter content of the grain amaranth was maintained at 32% and the moisture content was controlled at 64% by natural air drying and water addition.
[0097] When adding fermentation auxiliary materials, the proportion of corn flour added is 2.5% of the total weight of the raw materials, the proportion of bran added is 1.5% of the total weight of the raw materials, and the proportion of molasses added is 0.75% of the total weight of the raw materials;
[0098] During sealed fermentation, the container was sealed and placed in an environment of 20°C, and a humidity control device was used to maintain the surrounding air humidity at 63%.
[0099] Application Example 2:
[0100] When processing the grain amaranth, the dry matter content of the grain amaranth was maintained at 34% and the moisture content was controlled at 67% by natural air drying and water addition.
[0101] When adding fermentation auxiliary materials, the proportion of corn flour added is 2.5% of the total weight of the raw materials, the proportion of bran added is 1.5% of the total weight of the raw materials, and the proportion of molasses added is 0.751% of the total weight of the raw materials;
[0102] During sealed fermentation, the container was sealed and placed in an environment of 23°C, and a humidity control device was used to maintain the surrounding air humidity at 66%.
[0103] Application Example 3:
[0104] When processing the amaranth, the dry matter content of the amaranth was maintained at 35% and the moisture content was controlled at 70% by natural air drying and water addition.
[0105] When adding fermentation auxiliary materials, the proportion of corn flour added is 3% of the total weight of the raw materials, the proportion of bran added is 2% of the total weight of the raw materials, and the proportion of molasses added is 1% of the total weight of the raw materials;
[0106] During sealed fermentation, the container was sealed and placed in an environment of 25°C, and a humidity control device was used to maintain the surrounding air humidity at 70%.
[0107] The grain amaranth feed was silaged according to different fermentation conditions of the control group, application example 1, application example 2 and application example 3, and after the fermentation was completed, the fermentation products of the control group, application example 1, application example 2 and application example 3 were sampled and tested, and the pH value, lactic acid content, ratio of the total amount of volatile acid to dry matter and ammonia nitrogen content in the fermentation product were tested to determine the fermentation effect. The specific test and determination results are shown in Table 1:
[0108]
[0109] As can be seen from Table 1, the pH value of the fermented amaranth feed under each treatment condition was controlled within the range of 4.0-4.5, which met the standards for high-quality silage, indicating that the fermentation was sufficient and the lactic acid accumulation was significant; the lactic acid content reached or exceeded 6% in the experiment, and some treatments were even as high as 8% or more, indicating that lactic acid fermentation was dominant and inhibited the growth of harmful bacteria; the volatile acid ratio was generally controlled within a reasonable range (3.5%-4.5%), and the fermentation stability was relatively high; the ammonia nitrogen content of all treatments was less than 10%, indicating that protein decomposition was controlled and no corruption fermentation occurred.
[0110] By adjusting the dry matter content of Amaranth grains to 32% to 35%, a suitable matrix environment for fermentation was ensured. The appropriate amount of corn flour (about 3%) and molasses (0.5% to 0.7%) was added to optimize the fermentation carbon source supply and promote the rapid proliferation of lactic acid bacteria. The fermentation temperature was maintained at 20 to 25°C and the humidity was maintained at 63% to 66%, effectively avoiding the growth of undesirable fermentation microorganisms.
[0111] Through the systematic optimization of key conditions such as dry matter content, moisture, types and proportions of additives, and fermentation environment of grain amaranth, the fermentation efficiency and effect were significantly improved. Corn flour and molasses were used as supplementary carbon sources to fully meet the needs of lactic acid bacteria fermentation, and a stable fermentation system with low pH and high lactic acid concentration was formed in a short time. By optimizing the silage technology of grain amaranth, an efficient and low-cost production plan was provided for the resource utilization of this raw material. Grain amaranth is a feed raw material with strong adaptability and high biomass, but its easy corruption limits its application range. Through reasonable silage fermentation methods, its nutritional value can be fully retained, and the palatability and storage stability of the feed are significantly improved.
[0112] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.
Claims
1. A method for silage of amaranth grain feed based on fermentation condition control, characterized in that: The following steps are involved: Amaranth harvesting process: select amaranth with moderate maturity as the raw material for silage fermentation, harvest the amaranth plants, and cut the amaranth into short segments; Screening and activating fermentation agents, selecting lactic acid strains that are resistant to low pH and have high lactic acid production as fermentation agents, activating and culturing the lactic acid bacteria agents, and spraying the fermentation agents evenly on the surface of the cut amaranth grains for mixing; Adding fermentation auxiliary materials, adding fermentation auxiliary materials to the amaranth grains as needed, wherein the fermentation auxiliary materials include corn flour, bran and molasses, and using mechanical equipment to evenly mix the amaranth grains and the fermentation auxiliary materials; Silage filling and compaction: fill the amaranth grain and fermentation auxiliary material mixture into the silage container layer by layer, and compact it layer by layer to expel the air in the silage container; Sealed fermentation: seal the container and control the silage temperature between 18-25℃. The silage fermentation time is 30-45 days. Sample and test the pH value and lactic acid content every other week to maintain the pH value between 4.0-4.5 in the late fermentation period. After the fermentation product is inspected and processed, the pH value, lactic acid content, volatile acid and ammonia nitrogen index of the grain amaranth feed are tested to determine the fermentation effect. If the test is qualified, the silage is transferred to a refrigerated environment and the temperature is controlled below 5-10℃ for sealed storage. If there are slight quality problems, they are adjusted by drying and secondary sealing. For subsequent management and use, before feeding, open the silage container as needed, take random samples to test the nutritional content and acidity of the feed, and ensure that the unused portion remains sealed.
2. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The amaranth harvesting process specifically further comprises the following steps: Select the amaranth plants with yellow-brown seeds, fresh stems and leaves but not too much water, and perform preliminary cleaning of the raw materials to remove dead leaves and mud; Use cutting equipment to cut the amaranth seeds into short segments of 1-3 cm in length, measure the dry matter content of the raw materials, and adjust them by natural air drying and adding water to keep the dry matter content at 30%-35% and the moisture content at 60%-70%; The cut amaranth grains are evenly stirred by a stirrer.
3. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The fermentation agent screening and activation specifically includes the following steps: Select one of Pediococcus acidilactici or Lactobacillus plantarum, purify the strain and prepare a fermentation agent; Place the bacterial agent in a culture medium containing 5%-8% sugar solution and culture it at 30°C for 4-6 hours to allow the bacteria to reach an active state; Use spray equipment to evenly spray the activated bacterial agent onto the cut amaranth grains at a ratio of 1% to 3% of the total weight of the raw materials, and use a mixer to evenly mix.
4. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The fermentation auxiliary material addition specifically further comprises the following steps: Add fermentation auxiliary materials as needed, wherein the proportion of corn flour added is 2%-3% of the total weight of the raw materials, the proportion of bran added is 1%-2% of the total weight of the raw materials, and the proportion of molasses added is 0.5%-1% of the total weight of the raw materials; The fermentation auxiliary materials and the amaranth grains are added into the mixing equipment at the same time by batch addition method; During the mixing process, the moisture content and pH value of the raw materials are quickly tested, and the pH value is controlled between 5.5-6.
0.
5. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The silage filling and compacting further comprises the following steps: Thoroughly clean and disinfect silage containers before filling; Fill gradually in layers of 10-15 cm, using mechanical compaction equipment. Check for obvious air gaps after each layer is compacted to ensure that the air is completely removed; Leave plastic wrap or sealing cloth on top of the filling container.
6. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The sealed fermentation further comprises the following steps: After sealing the container, place it in an environment of 18-25°C and use a humidity control device to maintain the surrounding air humidity at 60%-70%; Samples were taken weekly to test pH value and lactic acid content, and the pH value drop rate was observed in the early stage of fermentation to maintain the pH value drop rate at the optimal drop rate, wherein the optimal drop rate was to drop below 5.0 on the 5th day of fermentation; If the test finds that the pH value drops slowly or the lactic acid content is insufficient, add molasses or lactic acid bacteria agent for secondary adjustment.
7. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The fermentation product quality inspection process specifically includes the following steps: After the fermentation is completed, the pH value, lactic acid content, total volatile acid ratio and ammonia nitrogen content of the fermentation product are detected to determine the fermentation effect. When determining the fermentation effect, the pH value is 4.0-4.5, the target value of the lactic acid content is greater than 6%, and the ammonia nitrogen content is less than 10%; If the test finds a slight odor or low acidity, the silage should be air-dried for 2-3 hours and sealed again; Transfer qualified silage to a 5-10℃ cold storage environment and store it in sealed vacuum bags and plastic barrels.
8. The method for silage of amaranth feed based on fermentation condition control according to claim 1, characterized in that: The subsequent management and use specifically further includes the following steps: Each time the silage container is opened, random sampling is performed to test the acidity and nutritional indicators, including crude protein and lactic acid content; The unused portion is re-covered with sealing material and pressurized; According to the feed usage effect and livestock feeding response, the fermentation formula is evaluated and recorded for each batch to optimize the subsequent production process.