Digestible vegetable pig feed and preparation method thereof

Abstract

The invention discloses a digestible vegetable pig feed and a preparation method thereof. The preparation method comprises the following steps: preparing raw materials: vegetable raw materials, coarse feed and other raw materials; the prepared vegetables are cleaned and cut up; mixing the raw materials and performing fermentation treatment; in conclusion, the vegetables are rich in vitamins, and especially for the piglets which are just weaned, the vegetables can effectively relieve stress reaction, enhance immunity and reduce occurrence of diseases. Cellulose in the vegetables is beneficial to promoting intestinal tract movement and relieving constipation, and is especially suitable for pregnant sows and postpartum sows and increasing breast milk. Cellulose in the vegetables can promote milk secretion of the sows and increase breast milk amount, and is beneficial to growth of newborn piglets. Vegetables have the characteristics of greenness, juiciness, good palatability and the like, so that the feed intake of the pigs can be increased, and the appetite can be improved. And the natural fragrance in the vegetables can improve the quality of pork.

Description

Technical Field

[0001] The invention relates to the technical field of pig feed, in particular to an easily digestible vegetable pig feed and a preparation method thereof. Background Art

[0002] Pig feed is usually a feed for raising domestic pigs, which is composed of protein feed, energy feed, roughage, green feed, silage, mineral feed and feed additives.

[0003] According to the categories: complete feed, concentrate feed and premix. Complete feed is a compound feed composed of four parts: protein feed, energy feed, roughage and additives. The complete feed sold on the market is mainly granular feed processed by machines, and some are expanded granular feeds, which can be directly used to feed the feeding objects and can fully meet the nutritional needs of the feeding objects. Concentrate feed is a premix of protein raw materials and additives. Energy feed needs to be added during feeding. It has the advantage of being easy to use and is suitable for large-scale farmers, especially those who have energy feed such as corn. There are at least more than 50 kinds of concentrate feed on the market. Premix is ​​the abbreviation of additive premix feed. It is an intermediate compound feed product made by mixing one or more trace components (including various trace mineral elements, various vitamins, synthetic amino acids, certain drugs and other additives) with diluents or carriers according to the required ratio and evenly mixing them. It is an important component of complete compound feed.

[0004] Existing vegetable pig feeds are prone to cause excessive indigestion in pigs. The present invention designs a variety of easy-to-digest methods to promote the healthy growth, weight gain and fattening of pigs while ensuring the digestion speed. Summary of the invention

[0005] The purpose of the present invention is to provide an easily digestible vegetable pig feed and a preparation method thereof, so as to effectively avoid the problem that the existing vegetable pig feed is prone to causing excessive indigestion in pigs.

[0006] To achieve the above object, the present invention provides the following technical solutions: A digestible vegetable pig feed and a preparation method thereof, comprising the following steps: S1: Prepare the materials needed: (1) Vegetable ingredients: spinach, cabbage, carrot, pumpkin, white radish, beetroot; (2) Other raw materials: roughage, corn, bran, soybean cake, soybean meal, rice bran, high-vitamin for fattening pigs, myclobutanil, rapeseed cake, fish meal, salt, bone meal, high-vitamin for fattening pigs, myclobutanil, and compound probiotics; S2: Wash and chop the prepared vegetables: Wash the selected vegetables, remove impurities and inedible parts, and then chop or beat the vegetables into pulp so that they are easier for pigs to digest and absorb; S3: Mix the raw materials: Mix the chopped vegetables with other raw materials, and add appropriate amount of water to the mixed feed to make it reach the appropriate humidity; S4: Fermentation treatment: Fermentation treatment of mixed feed: Fermentation method of adding water to raw materials; Raw and cooked mixed fermentation method; Mixed fermentation method of bran and bran.

[0007] S5: Make the fermented raw materials easy to digest: (1) Slop treatment: Soak the raw materials until soft and then steam them. When the temperature drops to a suitable level, add fresh lees or koji and put them into sealed tanks for fermentation for 7-10 days. (2) Saccharification: Add hot water to the crushed concentrate and stir into a paste, maintaining the temperature at 55°C-60°C for saccharification; (3) Acidification: Add citric acid or lactic acid to piglet drinking water or feed; (4) Silage feeding: adding urea to increase the protein content and then storing it in silage; (5) Feeding with water: Soak in water to remove astringency and odor.

[0008] Preferably, the roughage in S1 includes hay, grass meal, leaves and straw.

[0009] Preferably, the raw material water fermentation method in S3 is: wash and chop the vegetables, put them into a vat, compact them layer by layer, cover it with straw mats when it is 80% full, and press it with stones. After a few days, the green feed sinks and then fill the vat with water to isolate it from the air. Ferment it for another day, and then take it out and feed it to pigs after it becomes fragrant.

[0010] Preferably, the raw and cooked mixed fermentation method in S3 is: first cook the cleaned and chopped green fodder to 60% to 70% done, then press the remaining raw materials into a vat layer by layer in batches, cover with straw mats and press with stones, and open the vat for use after 3-4 days.

[0011] Preferably, the bran mixed fermentation method in S3 is: prepare the cleaned and chopped raw materials in a ratio of raw materials to bran of 10:1, compact them layer by layer, cover them with straw mats and press stones when they are 80% full, add water to submerge the feed by 7-10 cm, and generally feed them to pigs after 5-6 days.

[0012] Preferably, the green fodder is best fed in combination with fine and roughage, with the green fodder accounting for 60%-80%.

[0013] Preferably, the ratio of water to feed is 1:4.

[0014] In summary, due to the adoption of the above technology, the beneficial effects of the present invention are: 1. Improve immunity: Vegetables are rich in vitamins, especially for newly weaned piglets, which can effectively relieve stress response, enhance immunity and reduce the occurrence of diseases.

[0015] 2. Treat constipation: The cellulose in vegetables helps promote intestinal peristalsis and relieve constipation problems, especially for pregnant sows and postpartum sows.

[0016] 3. Increase breast milk: The cellulose in vegetables can promote the secretion of sows' milk, increase the amount of breast milk, and help the growth of newborn piglets.

[0017] 4. Improve appetite: Vegetables are green, juicy and palatable, which can increase pigs' feed intake and improve their appetite.

[0018] 5. Improve meat quality: The natural aroma of vegetables can improve the quality of pork and make it more delicious. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention, so that other features, purposes and advantages of the present invention become more obvious. The accompanying drawings of the exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings: Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents the selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

[0021] In the description of the present invention, it is necessary to understand that the terms indicating orientation or positional relationship are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0022] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the specification.

[0023] The present invention provides Figure 1 The easily digestible vegetable pig feed and preparation method shown include the following steps: S1: Prepare the materials needed: (1) Vegetable ingredients: spinach, cabbage, carrot, pumpkin, white radish, beetroot. These vegetables are not only rich in vitamins and minerals, but also can increase the palatability of feed; (2) Other raw materials: roughage, corn, bran, soybean cake, soybean meal, rice bran, high-vitamin for fattening pigs, myclobutanil, rapeseed cake, fish meal, salt, bone meal, high-vitamin for fattening pigs, myclobutanil, and compound probiotics; Vegetable ingredients and other materials include two recipes: 1. 60%-80% vegetables, 10%-20% roughage, 63% corn, 10.2% bran, 13.5% bean cake, 6% rapeseed cake, 6.7% fish meal, 0.3% salt, 1% bone meal, 0.1% high-vitamin for fattening pigs, 0.1% mycochloridum and multi-mineral, and 0.1% compound probiotics; 2. 60%-80% vegetables, 10%-20% roughage, 62% corn, 12% bran, 10% soybean meal, 10.7% rice bran, 3.5% fish meal, 1% bone meal, 0.5% salt, 0.1% high-vitamin for fattening pigs, 0.1% myclobutanil and multi-mineral, and 0.1% compound probiotics; S2: Wash and chop the prepared vegetables: Wash the selected vegetables, remove impurities and inedible parts, and then chop or beat the vegetables into pulp so that they are easier for pigs to digest and absorb; S3: Mix the raw materials: Mix the chopped vegetables with other raw materials, add an appropriate amount of water to the mixed feed to make it reach an appropriate humidity. The ratio of water to feed is 1:4, which can provide more comprehensive nutrition and ensure the healthy growth of pigs; The proportion of vegetables for pigs at different growth stages: Piglets (10-20 kg): The proportion of green fodder can be controlled at 1-2 kg, and no more than 3 kg at most.

[0024] Medium-sized pigs (20-60 kg): The daily feed intake of green fodder can be increased to 4-6 kg, while reducing the amount of high-protein concentrate feed to supplement vitamins and minerals.

[0025] Large pigs (over 60-90 kg): The daily amount of green fodder can be further increased to 6-8 kg, and the proportion of concentrate feed can be relatively reduced; S4: Fermentation treatment: Fermentation treatment of mixed feed: (1) Raw material water fermentation method: Wash and chop wild grass, wild vegetables, tree leaves and vegetable leaves, put them into the vat, compact them layer by layer, and cover it with straw mats when it is 80% full, and then press it with stones. After a few days, the green fodder will sink and then fill the vat with water to isolate it from the air. Ferment it for another day, and when it becomes fragrant, it can be fished out and fed to pigs; (2) Raw and cooked mixed fermentation method: Cook the cleaned and chopped green fodder to 60% to 70% doneness, then press the remaining raw materials into a vat layer by layer, cover with straw mats and press with stones, and open the vat for use after 3-4 days; (3) Mixed fermentation method of bran and bran: prepare the cleaned and chopped raw materials in a ratio of 10:1 between raw materials and bran, compact them layer by layer, cover with straw mats and press stones when it is 80% full, and add water to submerge the feed by 7-10 cm. Generally, it can be fed to pigs after 5-6 days.

[0026] Specific recipes for vegetable pig feed for pigs of different sizes: Piglets: corn meal 60%, soybean meal 20%, fermented feed 16%, premixed feed 4%; ‌Chinese pigs‌: corn meal 58%, soybean meal 18%, fermented feed 20%, premixed feed 4%; Large pigs: corn meal 50%, soybean meal 16%, fermented feed 30%, premixed feed 4%; S5: Make the fermented raw materials easy to digest: (1) Slop treatment: Soak the raw materials until soft and then steam them. When the temperature drops to a suitable level, add fresh lees or koji and put them into sealed tanks for fermentation for 7-10 days. (2) Saccharification: Add hot water to the crushed concentrate and stir into a paste, maintaining the temperature at 55°C-60°C for saccharification; (3) Acidification: Add citric acid or lactic acid to piglet drinking water or feed; (4) Silage feeding: adding urea to increase the protein content and then storing it in silage; (5) Water feeding: Soak in water to remove astringency and odor; Things to note when using vegetables as pig feed: 1. Use in moderation: Although vegetables have many benefits for pigs, excessive use may cause diseases in pigs. Therefore, it is necessary to control the proportion when using them to avoid excessive use; 2. Choose the right vegetables: Not all vegetables are suitable for feeding pigs. For example, pumpkin leaves contain nitrite and should not be fed to pigs, otherwise it will cause poisoning; 3. Pay attention to seasonal changes: When the weather changes, the nitrate and nitrite content in vegetables may change, so special attention should be paid when using them; Things to note when feeding pigs with vegetable feed include: Reasonable combination: Green fodder is best fed with concentrated and roughage. Generally, in a natural growth cycle of pigs, green fodder accounts for 60%-80%, but it can be fed slightly less for piglets, fattening pigs, sows in late pregnancy and lactation; Appropriate density: Green fodder contains more water, and the best ratio of fodder to water is 1:4 during feeding, to avoid too much water causing diarrhea in pigs; ‌Chopped feeding‌: Green fodder must be chopped or pulped to facilitate multiple feedings; ‌Harvest at the right time‌: It is best to harvest the green fodder stems or before flowering to avoid rotting; ‌Prevention of poisoning‌: Avoid pigs from eating rotten green fodder. It is best to only eat green fodder picked on the same day. If pesticides are used during the vegetable planting process, they need to be soaked for 1 hour before feeding to pigs.

[0027] Precautions for feeding green fodder to pigs: 1. Method of taking silage: Green fodder can be opened to feed pigs after being sealed for about 45 days. Take silage in sections from the sunny and leeward end of the fodder. Do not dig pits or holes or completely uncover the plastic film. Cover the silage tightly with plastic film after taking the silage to prevent the silage from becoming shiny, rotten or frozen. 2. Do not feed pigs with moldy silage. Normal silage should have a sour aroma and a slight wine flavor, a distinct texture, bright color, and be dark green or yellow-green. Any moldy and rotten silage cannot be used to feed pigs. 3. Do not store the silage outside the cellar for too long. The silage taken out will easily deteriorate and rot. The silage should be fed as soon as it is taken out to avoid deterioration. If you stop feeding after opening the cellar, you should cover it with plastic film and add soil to seal it tightly and continue to store it to avoid losses. 4. Feeding method: When you first start feeding, the feeding amount should be gradually increased from a small amount. After you are fully adapted, you can increase the feeding amount. If the silage is too acidic, you can add 3%-5% lime milk to neutralize it, which accounts for about 10% of the silage. However, after adding the lime milk, it must be fed in time and cannot be left for too long. Silage has a laxative effect, so the amount for pregnant sows should not be too much, and it should be matched with other feeds.

[0028] Types and functions of roughage in vegetable pig feed Roughage mainly includes hay, wormwood stalks and husks, etc. The crude fiber content in the dry matter of these feeds is more than 18%. Although pigs have poor digestion ability for crude fiber, roughage still has a certain role in pig feed: 1. Provide cellulose: The cellulose in roughage helps promote intestinal peristalsis and aid digestion; 2. Increase satiety: Roughage can increase the pig's satiety, reduce feed intake, and help control weight; 3. Provide trace elements: Roughage contains some trace elements and minerals needed by pigs.

[0029] Proportion of other ingredients in vegetable pig feed 1. Energy feed: such as corn, barley, sorghum, etc., providing the main source of energy; 2. Protein feed: such as soybean cake, peanut cake, etc., which provide necessary protein; 3. Green feed: such as sweet clover, sweet potato, etc., provide rich vitamins and minerals.

Claims

1. An easily digestible vegetable pig feed and a preparation method thereof, characterized in that: The following steps are involved: S1: Prepare the materials needed: Vegetable ingredients: spinach, cabbage, carrot, pumpkin, white radish, beetroot; Other raw materials: roughage, corn, bran, soybean cake, soybean meal, rice bran, high-vitamin for fattening pigs, myclobutanil, rapeseed cake, fish meal, salt, bone meal, high-vitamin for fattening pigs, myclobutanil, compound probiotics; S2: Wash and chop the prepared vegetables: Wash the selected vegetables, remove impurities and inedible parts, and then chop or beat the vegetables into pulp so that they are easier for pigs to digest and absorb; S3: Mix the raw materials: Mix the chopped vegetables with other raw materials, and add appropriate amount of water to the mixed feed to make it reach the appropriate humidity; S4: Fermentation treatment: Fermentation treatment of mixed feed: Fermentation method of adding water to raw materials; Raw and cooked mixed fermentation method; Mixed fermentation of bran and bran; S5: Make the fermented raw materials easy to digest: (1) Slop treatment: Soak the raw materials until soft and then steam them. When the temperature drops to a suitable level, add fresh lees or koji and put them into sealed tanks for fermentation for 7-10 days. (2) Saccharification: Add hot water to the crushed concentrate and stir into a paste, maintaining the temperature at 55°C-60°C for saccharification; (3) Acidification: Add citric acid or lactic acid to piglet drinking water or feed; (4) Silage feeding: adding urea to increase the protein content and then storing it in silage; (5) Feeding with water: Soak in water to remove astringency and odor.

2. The easily digestible vegetable pig feed and preparation method according to claim 1, characterized in that: The roughage in S1 includes hay, grass meal, leaves and straw.

3. The easily digestible vegetable pig feed and preparation method according to claim 1, characterized in that: The raw material water fermentation method in S3 is as follows: wash and chop the vegetables, put them into a vat, compact them layer by layer, cover it with straw mats when it is 80% full, and press it with stones. After a few days, the green feed sinks and then fill the vat with water to isolate it from the air. Ferment it for another day, and when it becomes fragrant, it can be fished out and fed to pigs.

4. The easily digestible vegetable pig feed and preparation method according to claim 1, characterized in that: The raw and cooked mixed fermentation method in S3 is as follows: the cleaned and chopped green fodder is first boiled to 60% to 70% cooked, and then the remaining raw materials are pressed into a vat layer by layer in batches, covered with straw mats and pressed with stones, and the vat can be opened for use after 3-4 days.

5. The easily digestible vegetable pig feed and preparation method according to claim 1, characterized in that: The bran mixed fermentation method in S3 is as follows: the cleaned and chopped raw materials are prepared in a ratio of raw materials to bran of 10:1, compacted layer by layer, and covered with straw mats and stones after being filled to 80% full, and water is added to submerge the feed by 7-10 cm. Generally, it can be fed to pigs after 5-6 days.

6. The easily digestible vegetable pig feed and preparation method according to claim 1, characterized in that: The green fodder is best fed in combination with fine and roughage, with the green fodder accounting for 60%-80%.

7. The easily digestible vegetable pig feed and preparation method according to claim 1, characterized in that: The ratio of water to feed is 1:4.

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