Preparation method of manioc waste fermented mixed feed for feeding cattle and sheep

Abstract

The invention relates to the field of preparation methods, in particular to a preparation method of manioc waste fermented mixed feed for feeding cattle and sheep. S2, mixing; S3, fermenting the feed; S4, preparing the feed; and S5, putting the feed. The manioc waste is used as a main raw material of the feed, the manioc waste is used as agricultural waste, the source is wide, the price is low, through fermentation treatment, the cost of the feed can be remarkably reduced, crude fibers of the manioc waste are degraded, meanwhile, a large number of nutrient substances such as viable bacteria, protein and amino acid are generated, and the nutritional value of the feed is remarkably increased; probiotics and digestive enzymes generated after feed fermentation are beneficial for improving the intestinal environment of cattle and sheep, corn flour, carrot powder, cooked pumpkins, radix scutellariae, hawthorn fruits, honeysuckle flowers, protein powder, bone meal, garlic, orange peel, table salt, vegetables and other auxiliary materials are added into the fermented feed, beneficial microorganisms and digestive enzymes are beneficial for reducing intestinal diseases of cattle and sheep, and the intestinal environment of cattle and sheep is improved. The breeding risk is reduced.

Description

Technical Field

[0001] The invention relates to the field of preparation methods, in particular to a method for preparing a cassava residue fermented mixed feed for feeding cattle and sheep. Background Art

[0002] Mixed feed technology for feeding cattle and sheep is a commonly used feeding form in modern animal husbandry. By scientifically proportioning various feed raw materials and using feed mixing tools, the various feed raw materials are effectively mixed to ensure that the feed evenly meets the growth and development needs of cattle and sheep, thereby improving production efficiency.

[0003] The selection of raw materials for traditional mixed feed for cattle and sheep should follow the principle of easy procurement of raw materials and be selected according to the principles of adapting to local conditions and high quality. Commonly used feed raw materials include corn, soybean meal, bran, fish meal, bone meal, salt, etc. Traditional feed raw materials such as corn and soybean meal are usually more expensive and easily affected by market fluctuations, resulting in unstable feed costs. At the same time, although corn in traditional feed contains a variety of nutrients, the content of essential amino acids is low, resulting in nutritional deficiencies in traditional feed.

[0004] Therefore, in view of the problem that the main raw materials of the above-mentioned traditional feed are easily affected by market fluctuations and the nutrition provided is not comprehensive, a method for preparing a fermented cassava residue mixed feed for feeding cattle and sheep can be designed. Summary of the invention

[0005] In order to overcome the problem that the main raw materials of traditional feed are easily affected by market fluctuations and the nutrition they provide is not comprehensive.

[0006] The technical solution of the present invention is: a method for preparing a fermented cassava residue mixed feed for feeding cattle and sheep, characterized in that the steps are as follows;

[0007] S1. Pretreatment of the main raw material: collecting fresh cassava residue without impurities or pollution as the main raw material. First, the humidity of the cassava residue should be adjusted by drying or drying to keep it within the range of 15% to 20%, and then rice bran and fermentation agent should be prepared;

[0008] S2 mixing, pouring cassava residue, rice bran and fermentation agent into a mixer, turning on the mixer to fully mix the raw materials, adding purified water in batches during the mixing process to adjust the humidity of the feed, and after the mixing is completed, inserting a hygrometer into the mixed feed to monitor the moisture content of the feed in real time. If the moisture content of the feed exceeds 60%, it is necessary to use low-temperature drying to remove excess moisture until the moisture content of the feed reaches 55% to 60%, and then the mixture is sent to the next fermentation process;

[0009] S3 feed fermentation, put the mixture into a mold and press it into a compact, uniform, non-loose block, and stack it in the packaging in an orderly manner. Let the cassava residue fermentation block ferment in an anaerobic environment, seal and ferment for 5 to 7 days below 25°C, and 3 to 5 days above 25°C. After successful fermentation, the surface of the cassava residue fermentation block will be distributed with dense white mycelium, and emit sour and wine aroma;

[0010] S4 prepares feed. When preparing feed, put fermented cassava residue blocks in a clean container, then add corn flour, corn flour, carrot powder, cooked pumpkin, Scutellaria baicalensis, hawthorn, honeysuckle, protein powder, bone meal, garlic, orange peel, salt, and vegetables in sequence, and use a stirring rod to fully mix the above ingredients to ensure that various auxiliary materials are evenly distributed in the feed;

[0011] S5 puts the feed and pours the mixed feed into the trough for cattle and sheep to eat. The feeding frequency is once in the morning and once in the evening to ensure that cattle and sheep can get enough nutrition and energy.

[0012] Preferably, the fermentation agent in S1 is one of Lactobacillus plantarum, Lactobacillus acidophilus and Aspergillus oryzae.

[0013] Preferably, the cassava residue fermented mixed feed has the following proportions by weight:

[0014] Cassava residue fermented block: 40-45 parts;

[0015] Corn flour: 15 to 25 parts;

[0016] Carrot powder: 3 to 5 parts;

[0017] Cooked pumpkin: 10 to 12 portions;

[0018] Vegetables: 3 to 5 servings;

[0019] Scutellaria baicalensis: 1-2 portions;

[0020] Hawthorn: 1-2 portions;

[0021] Honeysuckle: 0.5 to 1 part;

[0022] Protein powder: 1 to 3 portions;

[0023] Bone meal: 1 to 3 parts;

[0024] Garlic: 1 to 1.5 portions;

[0025] Orange peel: 0.5 to 1 part;

[0026] Salt: 0.1 to 0.2 parts.

[0027] Preferably, the mold in S3 is one of round, oval, square and rectangular; the weight specification of the cassava residue fermentation block in S3 is 1KG / block.

[0028] Preferably, Scutellaria baicalensis, hawthorn, honeysuckle, garlic and tangerine peel need to be sieved through a 40-60 mesh sieve after being crushed.

[0029] Preferably, the vegetables may be one or a combination of cabbage, kale, celery root, coriander root, and beetroot; the vegetables need to be cooked over high heat and then cooled to room temperature.

[0030] Beneficial effects of the present invention:

[0031] The present invention uses cassava residue as the main raw material of the feed. As agricultural waste, cassava residue has a wide source and is low in price. After fermentation treatment, not only can the feed cost be significantly reduced, but also the crude fiber thereof is degraded, and a large amount of nutrients such as live bacteria, protein, amino acids, etc. are generated at the same time, so that the nutritional value of the feed is significantly improved. The probiotics and digestive enzymes generated after the feed is fermented help to improve the intestinal environment of cattle and sheep. Corn flour, corn flour, carrot flour, cooked pumpkin, Scutellaria baicalensis, hawthorn, honeysuckle, protein powder, bone meal, garlic, orange peel, salt, vegetables and other auxiliary materials are added to the fermented feed, and the beneficial microorganisms and digestive enzymes therein help to reduce intestinal diseases of cattle and sheep and reduce breeding risks. DETAILED DESCRIPTION

[0032] The present invention will be further described below in conjunction with the embodiments.

[0033] Example 1

[0034] The present invention provides an embodiment: a method for preparing a fermented cassava residue mixed feed for feeding cattle and sheep, characterized in that the steps are as follows;

[0035] S1. Pretreatment of the main raw material: collecting fresh cassava residue without impurities or pollution as the main raw material. First, the humidity of the cassava residue should be adjusted by drying or drying to keep it within the range of 15% to 20%, and then rice bran and fermentation agent should be prepared;

[0036] S2 mixing, pouring cassava residue, rice bran and fermentation agent into a mixer, turning on the mixer to fully mix the raw materials, adding purified water in batches during the mixing process to adjust the humidity of the feed, and after the mixing is completed, inserting a hygrometer into the mixed feed to monitor the moisture content of the feed in real time. If the moisture content of the feed exceeds 60%, it is necessary to use low-temperature drying to remove excess moisture until the moisture content of the feed reaches 55% to 60%, and then the mixture is sent to the next fermentation process;

[0037] S3 feed fermentation, put the mixture into a mold and press it into a compact, uniform, non-loose block, and stack it in the packaging in an orderly manner. Let the cassava residue fermentation block ferment in an anaerobic environment, seal and ferment for 5 to 7 days below 25°C, and 3 to 5 days above 25°C. After successful fermentation, the surface of the cassava residue fermentation block will be distributed with dense white mycelium, and emit sour and wine aroma;

[0038] S4 prepares feed. When preparing feed, put cassava residue fermentation blocks in a clean container in parts by weight: 40 parts;

[0039] Corn flour: 18 parts;

[0040] Carrot powder: 3 parts;

[0041] Cooked pumpkin: 10 servings;

[0042] Vegetables: 3.5 servings;

[0043] Scutellaria baicalensis: 1 part;

[0044] Hawthorn: 1 portion;

[0045] Honeysuckle: 0.5 parts;

[0046] Protein powder: 1.2 parts;

[0047] Bone meal: 1.5 parts;

[0048] Garlic: 1 portion;

[0049] Orange peel: 0.5 parts;

[0050] Salt: 0.1 part. Use a stirring rod to fully mix the above ingredients to ensure that all auxiliary materials are evenly distributed in the feed.

[0051] S5 puts the feed and pours the mixed feed into the trough for cattle and sheep to eat. The feeding frequency is once in the morning and once in the evening to ensure that cattle and sheep can get enough nutrition and energy.

[0052] The method for preparing a fermented cassava residue mixed feed for feeding cattle and sheep is provided by Example 1. The prepared fermented cassava residue mixed feed is fermented during the production process, and the crude fiber in the cassava residue is degraded, while a large amount of live bacteria, protein, amino acids and other nutrients are produced, which significantly improves the nutritional value of the feed.

[0053] Example 2

[0054] The present invention provides an embodiment: the steps of the preparation method of the cassava residue fermented mixed feed for feeding cattle and sheep are the same as those in the first embodiment;

[0055] The proportion of cassava residue fermented mixed feed by weight is as follows:

[0056] Cassava residue fermented block: 43 parts;

[0057] Corn flour: 20 parts;

[0058] Carrot powder: 3.5 parts;

[0059] Cooked pumpkin: 12 servings;

[0060] Vegetables: 3.5 servings;

[0061] Scutellaria baicalensis: 1.5 parts;

[0062] Hawthorn: 2 portions;

[0063] Honeysuckle: 0.7 parts;

[0064] Protein powder: 2 portions;

[0065] Bone meal: 1.5 parts;

[0066] Garlic: 1.5 parts;

[0067] Orange peel: 0.8 parts;

[0068] Salt: 0.15 parts.

[0069] Example 2 provides a method for preparing a fermented cassava residue mixed feed for feeding cattle and sheep. Cassava residue accounts for a large proportion in the mixed feed. As agricultural waste, cassava residue has a wide source and is inexpensive. Using it as a feed raw material can significantly reduce feed costs and improve breeding efficiency.

[0070] Example 3

[0071] The present invention provides an embodiment: the steps of the preparation method of the cassava residue fermented mixed feed for feeding cattle and sheep are the same as those in the first embodiment;

[0072] The proportion of cassava residue fermented mixed feed by weight is as follows:

[0073] Cassava residue fermented block: 40 parts;

[0074] Corn flour: 16 portions;

[0075] Carrot powder: 5 parts;

[0076] Cooked pumpkin: 10 servings;

[0077] Vegetables: 5 servings;

[0078] Scutellaria baicalensis: 2 parts;

[0079] Hawthorn: 1.5 parts;

[0080] Honeysuckle: 0.75 parts;

[0081] Protein powder: 1.5 portions;

[0082] Bone meal: 1.5 parts;

[0083] Garlic: 1 portion;

[0084] Orange peel: 0.5 parts;

[0085] Salt: 0.2 parts.

[0086] Example 3 provides a method for preparing a cassava residue fermented mixed feed for feeding cattle and sheep. The beneficial microorganisms in the prepared cassava residue fermented feed can inhibit the reproduction of harmful bacteria and increase the reproduction of beneficial microorganisms, thereby enhancing the immunity of cattle and sheep and reducing the occurrence of diseases.

Claims

1. A method for preparing a cassava residue fermented mixed feed for feeding cattle and sheep, characterized in that: The steps are as follows; S1: Main raw material pretreatment Collect fresh cassava residue without impurities or pollution as the main raw material. First, adjust the humidity of the cassava residue by drying or drying it to keep it within the range of 15% to 20%, and then prepare rice bran and fermentation agent. S2: Mixed Pour cassava residue, rice bran and fermentation agent into a blender, turn on the blender to mix the raw materials thoroughly, add purified water in batches during the mixing process to adjust the moisture content of the feed, and after the mixing is completed, insert a hygrometer into the mixed feed to monitor the moisture content of the feed in real time. If the moisture content of the feed exceeds 60%, it is necessary to use low-temperature drying to remove excess moisture until the moisture content of the feed reaches 55% to 60%, and then send the mixture to the next fermentation process; S3: Feed fermentation The mixture is put into a mold and pressed into a compact, uniform, non-loose block, and then stacked in order in the packaging. The cassava residue fermentation block is allowed to ferment in an anaerobic environment, sealed and fermented for 5 to 7 days below 25°C, and for 3 to 5 days above 25°C. After successful fermentation, the surface of the cassava residue fermentation block will be densely distributed with white mycelium, and emit a sour and wine aroma; S4: Preparation of feed When preparing the feed, put the fermented cassava residue block in a clean container, then add corn flour, corn flour, carrot powder, cooked pumpkin, Scutellaria baicalensis, hawthorn, honeysuckle, protein powder, bone meal, garlic, orange peel, salt, and vegetables in turn, and use a stirring rod to fully mix the above ingredients to ensure that the various auxiliary materials are evenly distributed in the feed; S5: Feeding Pour the mixed feed into the trough for cattle and sheep to eat. The feeding frequency is once in the morning and once in the evening to ensure that the cattle and sheep can get sufficient nutrition and energy.

2. The method for preparing the cassava residue fermented mixed feed for feeding cattle and sheep according to claim 1, characterized in that: The fermentation agent in S1 is one of Lactobacillus plantarum, Lactobacillus acidophilus and Aspergillus oryzae.

3. The method for preparing the cassava residue fermented mixed feed for feeding cattle and sheep according to claim 1, characterized in that, The proportion of cassava residue fermented mixed feed by weight is as follows: Cassava residue fermented block: 40-45 parts; Corn flour: 15 to 25 parts; Carrot powder: 3 to 5 parts; Cooked pumpkin: 10 to 12 portions; Vegetables: 3 to 5 servings; Scutellaria baicalensis: 1-2 portions; Hawthorn: 1-2 portions; Honeysuckle: 0.5 to 1 part; Protein powder: 1 to 3 portions; Bone meal: 1 to 3 parts; Garlic: 1 to 1.5 portions; Orange peel: 0.5 to 1 part; Salt: 0.1 to 0.2 parts.

4. The method for preparing the cassava residue fermented mixed feed for feeding cattle and sheep according to claim 3, characterized in that: The mold in S3 is one of round, oval, square and rectangular; the weight specification of the cassava residue fermentation block in S3 is 1KG / block.

5. The method for preparing the cassava residue fermented mixed feed for feeding cattle and sheep according to claim 3, characterized in that: Scutellaria baicalensis, hawthorn, honeysuckle, garlic and tangerine peel need to be sieved through a 40-60 mesh sieve after being crushed.

6. The method for preparing the cassava residue fermented mixed feed for feeding cattle and sheep according to claim 1, characterized in that: Vegetables may be one or a combination of cabbage, kale, celery root, coriander root, and beet. The vegetables need to be cooked over high heat and then cooled to room temperature.