Beef cattle fermentation bed as well as preparation method and application thereof

Abstract

The invention discloses a beef cattle fermentation bed as well as a preparation method and application thereof, and belongs to the technical field of fermentation beds. The invention aims at deeply discussing the influence of the adding proportion of the rape straws on the fermentation effect of the beef cattle fermentation bed, and systematically researching the change rule of the physical and chemical indexes of the fermentation bed when the rape straws and the sawdust in different proportions are mixed as the fermentation bed padding. By monitoring and analyzing the physicochemical indexes of the fermentation bed, scientific basis and technical support are provided for optimizing the formula of the fermentation bed, improving the fermentation efficiency and promoting the sustainable development of the livestock and poultry industry.

Description

A fermentation bed for beef cattle, its preparation method and application Technical Field

[0001] This invention relates to the field of fermentation bed technology, and in particular to a beef cattle fermentation bed, its preparation method, and its application. Background Technology

[0002] With the rapid development of the global livestock and poultry farming industry, traditional farming methods are facing challenges such as environmental pollution and low efficiency. Fermentation bed technology, as a novel ecological farming model, has attracted widespread attention from academia and the farming industry due to its significant potential in improving the livestock and poultry farming environment, enhancing animal health, and promoting the resource utilization of waste. Fermentation beds utilize microbial fermentation to convert livestock and poultry excrement into organic fertilizer, achieving the reduction, harmlessness, and resource utilization of livestock waste, providing a new approach for the sustainable development of the livestock and poultry farming industry. Research shows that fermentation bed technology, due to the rapid decomposition of organic matter in feces and urine by microorganisms, can effectively improve air quality in livestock sheds.

[0003] In beef cattle farming, the application of fermented bed technology not only effectively reduces environmental pollution during the breeding process but also significantly improves the welfare and production efficiency of beef cattle. Fermented beds can maintain a suitable temperature and humidity environment, reducing heat and cold stress in beef cattle. Simultaneously, through the fermentation process of microorganisms, it can reduce the emission of harmful gases in livestock sheds, improving air quality. Studies have reported that fermented beds can promote the growth and development of beef cattle, improve their production performance, and thus bring higher economic benefits to farmers.

[0004] Among the many materials suitable for fermentation beds, rapeseed straw, as an abundant agricultural byproduct, shows great potential as a fermentation bed material due to its low cost and good biodegradability. Rapeseed straw contains high levels of cellulose and hemicellulose, which provide a rich carbon source for microorganisms, promoting their growth and reproduction. Furthermore, the physical structure of rapeseed straw provides a suitable habitat for microorganisms, helping to maintain their diversity and activity in the fermentation bed. As a widely cultivated oilseed crop, rapeseed produces a huge amount of straw, which typically becomes agricultural waste after the rapeseed harvest. Traditionally, this straw is often burned or discarded, resulting in resource waste and environmental pollution. Converting rapeseed straw into fermentation bed material can effectively utilize this surplus resource, reduce environmental pollution, and achieve the resource utilization of agricultural waste.

[0005] However, the effectiveness of rapeseed straw in fermentation beds is influenced by a variety of factors, including its mixing ratio with other bedding materials such as sawdust, the use of microbial agents, and the physicochemical properties of the fermentation bed (such as surface temperature, depth temperature, moisture content, and pH value). These factors work together to affect the fermentation efficiency of the fermentation bed and the results of livestock and poultry farming. Summary of the Invention

[0006] The purpose of this invention is to provide a beef cattle fermentation bed, its preparation method, and its application, to solve the problems existing in the prior art. This invention aims to deeply explore the influence of the proportion of rapeseed straw added on the fermentation effect of the beef cattle fermentation bed, and to systematically study the changes in the physicochemical indicators of the fermentation bed when different proportions of rapeseed straw and sawdust are mixed as fermentation bed material. Through monitoring and analysis of the physicochemical indicators of the fermentation bed, scientific basis and technical support are provided for optimizing the fermentation bed formula, improving fermentation efficiency, and promoting the sustainable development of livestock and poultry farming.

[0007] To achieve the above objectives, the present invention provides the following solution: In the first aspect, the present invention provides a fermentation bed for beef cattle, comprising fermentation bed material and fermentation bed microbial agent, wherein the fermentation bed material comprises the following raw materials in the following proportions: sawdust 25-75% and straw 25-75%; the amount of fermentation bed microbial agent is 0.1-0.5% of the total mass of the fermentation bed material.

[0008] Preferably, the fermented mattress material comprises the following raw materials in the following proportions: 25% sawdust and 75% straw.

[0009] Preferably, the amount of fermentation bed inoculant used is 0.5% of the total mass of the fermentation bed substrate.

[0010] Preferably, the fermentation bed inoculant is a strong micro-fermentation bed compound inoculant.

[0011] Secondly, the present invention also provides a method for preparing the beef cattle fermentation bed, comprising the following steps: taking 25-75% sawdust and 25-75% straw and mixing them evenly to obtain fermentation bed material, adding fermentation bed inoculant at 0.1-0.5% of the total mass of the fermentation bed material, and stirring evenly to obtain the beef cattle fermentation bed.

[0012] Preferably, the amount of wood chips is 25% and the amount of straw is 75%.

[0013] Preferably, the straw is selected from rapeseed straw.

[0014] Thirdly, the present invention also provides the application of the aforementioned beef cattle fermentation bed in beef cattle farming.

[0015] This invention discloses the following technical effects: To screen suitable fermentation bed materials, five simulated fermentation beds (groups A, B, and C) were prepared using different ratios of rapeseed straw and sawdust. The effect of the rapeseed straw addition ratio on the fermentation bed effect was evaluated by detecting the surface and depth temperatures, moisture content, and pH value of the fermentation beds. The results showed that group D had significantly higher surface and depth temperatures and a significantly higher surface-to-depth temperature difference than groups A, B, and C (P<0.05), but no significant difference compared to group E. Group D's moisture content was lower than group E but higher than groups A, B, and C in the first cycle (P<0.05), but no significant difference in other cycles. Group D's pH value was lower than group E but higher than groups A, B, and C (P<0.05). These results indicate that group D, with 75% rapeseed straw replacing sawdust, had the best fermentation effect.

[0016] To compare the effects of different microbial combinations on the fermentation effect of rapeseed straw fermentation beds, bedding materials with 50% rapeseed straw replacing sawdust were treated with either a strong microbial fermentation bed compound microbial agent (Group C) or a cattle farm microbial agent (Group F). The results showed that compared to Group C, Group F had lower surface temperatures and a lower, though not significantly different, temperature at deeper depths (P<0.05), significantly higher moisture content (P<0.05), and a higher pH value, but the difference was not significant (P>0.05). These results indicate that treating the bedding material with the strong microbial fermentation bed compound microbial agent resulted in better fermentation.

[0017] In conclusion, the fermentation bed with 75% rapeseed straw replacing sawdust and the addition of a strong microbial agent showed better fermentation results. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 shows the surface temperature changes of each group in the fermentation bed; Figure 2 shows the deep temperature changes of each group in the fermentation bed; Figure 3 shows the temperature difference between the surface and deep depth of each group in the fermentation bed; Figure 4 shows the moisture content changes of each group in the fermentation bed; Figure 5 shows the pH value changes of each group in the fermentation bed; Figure 6 shows the ammonia gas changes of each group in the fermentation bed; Figure 7 shows the hydrogen sulfide changes of each group in the fermentation bed. Detailed Implementation

[0020] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0021] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0022] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0023] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0024] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0025] Example 1 Preparation of Fermentation Bed for Beef Cattle 1. Experimental Materials Rapeseed straw (collected from the rapeseed experimental field of Jiangxi Agricultural University, sun-dried and dehydrated), sawdust, Qiangwei fermentation bed compound microbial agent (purchased from Yichun Qiangwei Microbial Technology Co., Ltd.; brand: Qiangwei 99; main components are lactic acid bacteria, Bacillus, yeast, compound enzyme preparation, carrier; this Qiangwei fermentation bed compound microbial agent product also has an invention patent: 201210266547.7), beef cattle manure (collected from beef cattle in the animal room of Jiangxi Agricultural University that did not participate in the experiment).

[0026] 2. Experimental Methods: A single-factor randomized experimental design was adopted. Based on the principle of consistent total mass of bedding material, a total of 6 treatment groups were set up, with 3 replicates in each treatment group. The experimental period was 30 days, with each period lasting 7 days. The detailed experimental design is shown in Table 1.

[0027] Table 1 Experimental group ratio settings Preparation of rapeseed straw bedding material: Place rapeseed straw in the sun to dry until the moisture content drops to about 10%, then crush the rapeseed straw with a crusher and set aside.

[0028] Fermentation bed construction: The thickness of the fermentation bed is 6-12 cm (depending on the type and proportion of bedding material), and the area is approximately 425 cm². 2 Based on the volume of the fermentation bed bedding material and the different proportions set above for each treatment group, fermentation bed bedding materials were prepared according to the proportion of each treatment group's usage per cubic meter of fermentation bed bedding material. The amount of each type of bedding material raw material used in each treatment group was calculated, weighed, and mixed evenly. The AE group added 0.5% of the total mass of the bedding material to the strong microbial fermentation bed compound microbial agent.

[0029] Example 2: Verification of the Effect of Fermentation Bed Simulation 1. Experimental Method: Different treatment groups prepared in Example 1 were used to simulate the use of the fermentation bed. Fresh cow manure (simulating the excretion of beef cattle during the use of the fermentation bed) was added every morning at 8:00 AM, with a total amount of manure added of 12.5 g. To prevent the fermentation bed from clumping, the material was turned over every 3 days. After 15 days, a microbial agent was added once (the amount added was also 0.5% of the total mass of the bedding material), and buffer fermentation was carried out for 2 days.

[0030] 2. Sample collection and index measurement: Surface temperature: At 2 pm every day, four points were randomly selected on the surface of the fermentation bed using a thermometer to measure the surface temperature. At the same time, the indoor temperature was measured. The average surface temperature for each 7 days was recorded as the surface temperature for that period. A total of four periods were measured.

[0031] Deep temperature: At 2 PM every day, four points were randomly selected and thermometers were inserted into the depth of the fermentation bed of each treatment group for measurement. The average deep temperature of each 7-day period was taken as the deep temperature of the fermentation bed for that period. A total of four cycles were measured.

[0032] Moisture content: Geometric sampling was used. Samples were taken once on the day fresh cow manure was added, once on day 7, and then every 7 days thereafter as a cycle, for a total of 5 samplings. Three mixed samples were collected from each group each time. The samples were secondary sampled using the quartering method and determined according to the GB / T6435-2014 standard.

[0033] pH value: Geometric sampling was used for each treatment group. Samples were taken once on the day fresh cow manure was added, once on day 7, and then every 7 days thereafter as a cycle, for a total of 5 samplings. Three mixed samples were collected from each group each time. Secondary sampling was performed using the quartering method. 2 g (accurate to 0.01 g) of sample was weighed and placed in a 50 mL beaker, then 20 mL of distilled water was added and mixed thoroughly. 20 mL of the suspension was then diluted to 100 mL in a volumetric flask and allowed to stand for 30 min. The pH value of the solution was measured using a pH meter.

[0034] Ammonia content determination: An absorption box containing 2% boric acid solution was placed on the surface of a simulated fermentation bed for gas collection. After absorption, the ammonia absorption liquid was removed, and 5-6 drops of methyl red-bromocresol green mixed indicator were added. Titration with 0.005 mol / L sulfuric acid standard solution continued until the solution turned pink, which was the endpoint. The volume of sulfuric acid used was recorded. The ammonia content was calculated based on the standard curve.

[0035] Hydrogen sulfide content determination: An absorption box containing zinc acetate solution was placed on the surface of a simulated fermentation bed for gas collection. After absorption, the absorption solution was added to an iodine flask, shaken well, capped, and allowed to stand for 15 minutes. Then, a small amount of crushed ice, 1 mL of starch indicator solution, and 10 mL of sulfuric acid solution were added, shaken well, and rapidly titrated with iodine standard solution until a pale blue color appeared. The endpoint was reached when the color remained unchanged for 30 seconds. The volume of iodine standard solution consumed was recorded, and the hydrogen sulfide content was calculated.

[0036] 3. Data Analysis: Experimental data were organized using Excel 2019. SPSS 26.0 was used for analysis of variance and Duncan's multiple comparisons. P>0.05 was considered not significant, and P<0.05 was considered significant. Data are expressed as Mean±SD and graphs were created using GraphPad Prism 9.3.

[0037] 4. Experimental Results 4.1 Surface Temperature Changes in Fermentation Bed Groups The surface temperature changes in the fermentation bed are shown in Table 2 and Figure 1. The surface temperature of the fermentation bed showed an increasing trend in stages 1-2 and a decreasing trend in stages 2-4, mainly due to the sudden drop in ambient temperature. In the first cycle, group C had the highest temperature (28.12±0.10℃), which was significantly different from groups A and B (P<0.05), but not significantly different from groups D and E. In the second cycle, group D had the highest temperature (30.27±0.08℃), which was significantly different from groups A, B, and C (P<0.05), but not significantly different from group E. In the third cycle, group A had the highest temperature (28.92±0.08℃), which was not significantly different from group E, but significantly different from groups B, C, and D (P<0.05). During the fourth cycle, group C had the highest temperature (27.63±0.04℃), which was significantly different from groups D and E (P<0.05), but not significantly different from groups A and B. This indicates that groups D and E had higher overall fermentation temperatures.

[0038] Table 2. Temperature changes on the surface of the fermentation bed Note: Different letters in the same column indicate significant differences (P<0.05). Groups A-E all used the strong microbial fermentation bed compound inoculant. Group A: pure sawdust group; Group B: 25% rapeseed straw replacing sawdust group; Group C: 50% rapeseed straw replacing sawdust group; Group D: 75% rapeseed straw replacing sawdust group; Group E: pure rapeseed straw group. The same applies to the following table.

[0039] The surface temperature of the fermentation bed is an important indicator of the activity of microorganisms in the fermentation bed. A suitable temperature range can promote the metabolic activity of microorganisms and accelerate the decomposition of organic matter. If the surface temperature of the fermentation bed remains at a low level for a long period of time, it reflects poor fermentation inside the fermentation bed, slow microbial metabolism, and ineffective decomposition of waste. Conversely, if the surface temperature of the fermentation bed remains at a high level for a long period of time, organic matter inside the fermentation bed will be lost, and a large amount of heat will be released into the cattle shed, leading to an increase in the temperature and humidity index, which may cause heat stress in beef cattle. The experimental results show that the surface temperature changes of the fermentation beds in each group are similar, closely resembling the changes in the indoor temperature. This indicates that the surface temperature of the fermentation bed is affected by both its internal temperature and the ambient temperature, but the influence of the ambient temperature is greater. When the ambient temperature is high, less heat generated inside the fermentation bed is transferred to the environment. Although this is beneficial for the fermentation strain to maintain the core fermentation temperature, it directly affects the production performance of beef cattle. During the application of fermentation bed technology, the temperature of the fermentation bed should be monitored in a timely manner to maintain a suitable surface temperature, which can be achieved through ventilation or turning the material.

[0040] 4.2 Temperature Changes at Deep Levels of the Fermentation Bed The results of temperature changes at deep levels of the fermentation bed are shown in Table 3 and Figure 2. The temperature at deep levels of the fermentation bed showed an upward trend in stages 1-2, stabilized in stages 2-3, and decreased in stages 3-4. In the first cycle, group E had the highest temperature (28.13±0.16℃), significantly different from groups A and B (P<0.05), but not significantly different from groups C and D. In the second cycle, group D had the highest temperature (31.08±0.14℃), significantly different from groups A and B (P<0.05), but not significantly different from groups C and E. In the third cycle, group D had the highest temperature (31.15±0.04℃), significantly different from other groups (P<0.05). In the fourth cycle, there were no significant differences among all groups. Group D experienced the fastest temperature increase, indicating a relatively high overall fermentation temperature.

[0041] Table 3 Temperature changes deep within the fermentation bed Temperature deep within the fermentation bed is a key indicator for evaluating fermentation effectiveness. Experimental results show that the temperature changes deep within the fermentation bed in each treatment group exhibited the following pattern: it first rose to a peak, remained there for a period, then gradually decreased, and finally stabilized. In the initial stage of the experiment, due to ample nutrients, microbial reproduction accelerated, metabolic levels were high, and a large amount of heat was released, leading to a rise in fermentation bed temperature. In the second and third cycles, the number of microorganisms reached saturation, and under the condition of constant total nutrients, metabolism slowed down, causing the high temperature to persist for a period before gradually decreasing. The faster reaching of the highest temperature in groups D and E is related to the higher organic matter content and microbial count in the fresh cow manure. Throughout the entire experimental period, group D maintained a higher temperature, indicating a better fermentation effect than other treatment groups.

[0042] 4.3 Temperature Difference Changes Between Surface and Depth in Each Fermentation Bed Group The results of the surface and depth temperature differences in each fermentation bed group are shown in Table 4 and Figure 3. Group A showed an increasing temperature difference, while the other groups showed an increasing trend in periods 1-3 and a decreasing trend in periods 3-4. In the first period, there were no significant differences among the groups. In the second period, Group C had the largest temperature difference (0.90±0.10℃), which was not significantly different from Groups B, D, and E, but significantly different from Group A (P<0.05). In the third period, Group D had the largest temperature difference (2.76±0.08℃), which was significantly different from Groups A, B, and E (P<0.05), but not significantly different from Group C. In the fourth period, Group E had the largest temperature difference (1.51±0.05℃), which was not significantly different from Group D, but significantly different from Groups A, B, and C (P<0.05). Group D had a relatively high temperature difference, reaching its maximum in the third period.

[0043] Table 4. Temperature difference between the surface and depth of each group in the fermentation bed The temperature difference between the surface and depth of each group in the fermentation bed reflects the fermentation bed's ability to cope with changes in the external environment. The fermentation process is correlated with the ambient temperature. The interior of the bedding material maintains a relatively high temperature due to the vigorous decomposition of organic matter by microorganisms. Temperature difference affects the rate of heat dissipation; a larger temperature difference results in faster heat dissipation, and a smaller temperature difference results in slower heat dissipation. In the experiment of this invention, due to a sudden drop in ambient temperature, the temperature difference in all groups except group A first increased and then decreased, especially in group D, where the change was the largest, eventually converging to the same temperature difference level. This shows that group A did not stabilize in response to changes in external temperature and had a weaker regulatory ability. The other groups all possessed a certain regulatory ability, able to reduce the temperature difference and achieve a smaller temperature difference between the inside and outside of the fermentation bed.

[0044] 4.4 Changes in Moisture Content of Each Fermentation Bed Group The results of moisture content changes in each fermentation bed group are shown in Table 5 and Figure 4. During period 0-1, all groups showed an increasing trend. During periods 1-2, groups A, B, and C showed an increasing trend, while the other groups showed a decreasing trend. During periods 2-4, all groups first increased and then stabilized. In the first period, the differences in moisture content among the groups were significant (P<0.05). In the second, third, and fourth periods, the differences in moisture content among the groups were not significant. Group E had a relatively high overall moisture content, reaching its maximum in the first period.

[0045] Table 5. Changes in moisture content of each group in the fermentation bed Water is fundamental for microbial life activities, and its moisture content determines the speed of fermentation within the fermentation bed. In the experiments of this invention, the moisture content of each group gradually increased. Group E showed the fastest increase in moisture content during the 0-1 phase. This is because pure rapeseed straw has large pores, allowing water to accumulate at the bottom of the fermentation bed. Even after turning the fermentation bed, the moisture at the bottom could not evaporate. The moisture content of each group gradually stabilized in the later stages of the experiments, indicating that the moisture from the added manure and urine was close to a dynamic equilibrium with the moisture evaporated from the fermentation bed.

[0046] 4.5 pH Changes in Fermentation Bed Groups The pH changes in each group of the fermentation bed are shown in Table 6 and Figure 5. Graphs B, C, D, and E show parabolic curves. Group A shows a larger decrease in pH during periods 2-3, and an upward trend during periods 3-4. During period 1, group E had the highest pH (9.42±0.14), significantly different from other groups (P<0.05). During period 2, group E had the highest pH (9.56±0.07), significantly different from other groups (P<0.05). During period 3, group E had the highest pH (9.63±0.06), significantly different from other groups (P<0.05). During period 4, group E had the highest pH (9.50±0.07), significantly different from other groups (P<0.05). Group E generally had a higher pH, reaching its highest value during period 3.

[0047] Table 6. pH changes in each group of the fermentation bed The microorganisms in a fermentation bed typically require a pH environment of 6.5-8.5, with an optimum of 7.0-7.5. If the pH value in the fermentation bed is low, nitrogen (N) is rapidly lost in the form of ammonia; conversely, a high pH value leads to an alkaline environment within the bed, directly causing a large accumulation of ammonium nitrogen and inhibiting microbial activity. The results of this experiment show that the pH value in all treatment groups initially increased and then decreased. In the initial stage of microbial fermentation, microorganisms rapidly proliferate, decomposing organic matter in feces and urine, leading to an increase in pH. As the moisture content increases, ammonia in the feces and urine dissolves in water, forming ammonium compounds. Under the action of nitrifying bacteria, ammonium nitrogen is converted into nitrate nitrogen. Simultaneously, inorganic acids produced by microbial metabolism continuously accumulate in the fermentation bed, causing the pH value to decrease. Compared with other treatment groups, the bedding material in group D (75% rapeseed straw replacing sawdust) exhibited a higher fermentation temperature and better heat preservation effect. Therefore, group D (75% rapeseed straw replacing sawdust) is the suitable bedding material ratio. By comparing the changes in temperature, moisture content, and pH value deep within the two bacterial strains, it was found that the fermentation bed using the strong microbial fermentation bed compound bacterial agent had a better fermentation effect.

[0048] 4.6 Ammonia Variation in Fermentation Bed Groups The ammonia variation results for each fermentation bed group are shown in Table 7 and Figure 6. During the first cycle, groups B and C had higher ammonia contents, while groups A and E had lower contents, showing significant differences from other groups (P<0.05). During the second cycle, group C had the highest ammonia content, and group D had the lowest, showing significant differences from other groups (P<0.05). During the third cycle, group A had the highest ammonia content, and group E had the lowest. During the fourth cycle, group A still had the highest ammonia content, while group E had the lowest. The overall ammonia content of group D remained at a mid-to-low level throughout all cycles.

[0049] Table 7. Ammonia levels in each fermentation bed group (mg / m³) 3 ) In fermentation bed systems, the generation and accumulation of ammonia are key indicators for measuring nitrogen conversion efficiency and environmental hygiene. Related studies have shown that excessively high ammonia concentrations in the bedding material directly inhibit the growth of beneficial microorganisms, particularly damaging the activity of ammonia-sensitive bacteria such as nitrifying bacteria. This disrupts the normal conversion of ammonium nitrogen to nitrate nitrogen, creating a vicious cycle. Efficient fermentation bed systems promote the assimilation and absorption of ammonia nitrogen by microorganisms through regulating the carbon-to-nitrogen ratio and ventilation, converting it into microbial protein or further into odorless nitrogen gas, thus effectively reducing ammonia emissions. Improper management leading to persistently high ammonia levels not only results in significant nitrogen nutrient loss and reduced bedding fertility but also induces respiratory diseases in animals, severely restricting the ecological and aquaculture benefits of the fermentation bed. This experiment observed that in the initial stage of fermentation bed operation, due to the concentrated decomposition of nitrogen sources from feces and urine, a peak in ammonia release often occurs (the second cycle). Compared with other treatment groups, the ammonia content of Group D (75% rapeseed straw replacing sawdust) and Group E bedding materials remained at a medium or low level throughout the entire experimental period.

[0050] 4.7 Changes in Hydrogen Sulfide Content in Each Fermentation Bed Group The results of hydrogen sulfide content changes in each fermentation bed group are shown in Table 8 and Figure 7. During the first period, groups D and E had the lowest hydrogen sulfide content, while group A had the highest. During the second period, no hydrogen sulfide was detected in group E, while group A had the highest content. During the third period, group D had the lowest hydrogen sulfide content, and group C had the highest. During the fourth period, group D had the lowest hydrogen sulfide content, and group A had the highest. The overall hydrogen sulfide content in group D was consistently at a relatively low or lowest level among all groups, reaching its lowest point during the third period.

[0051] Table 8. Changes in hydrogen sulfide in each group of the fermentation bed (mg / m³) 3 ) Hydrogen sulfide, as the final product of sulfate-reducing bacteria decomposing organic sulfur compounds under anaerobic conditions in the fermentation bed, is an important indicator for assessing the redox state and putrefaction process of the system. Even low concentrations of hydrogen sulfide are highly biotoxic to the core microbial community of aerobic fermentation (such as actinomycetes and Bacillus), irreversibly inhibiting cytochrome enzyme activity, leading to the interruption of the microbial metabolic chain, and consequently significantly reducing the decomposition efficiency of the bedding material. When the bedding material has excessive moisture content, becomes compacted, or is not frequently turned over, an anaerobic environment can easily form locally, creating conditions for the proliferation of sulfate-reducing bacteria, causing a sharp increase in hydrogen sulfide content and producing a characteristic foul odor. Conversely, by maintaining suitable porosity and regularly turning over to ensure an aerobic environment, not only can sulfate reduction be inhibited, but aerobic sulfur-oxidizing bacteria can also be encouraged to oxidize hydrogen sulfide into harmless sulfate, thereby completely eliminating the harm of hydrogen sulfide. Therefore, effectively controlling the hydrogen sulfide content is one of the core links in preventing fermentation bed "acidification" and ensuring its continuous and stable operation. This experiment shows that after the peak of hydrogen sulfide release in the first cycle, the hydrogen sulfide content in group D remained at a low level, especially in the third and fourth cycles, when it was the lowest among all groups. This indicates that the oxidation-reduction and putrefaction levels of the simulated bedding fermentation bed in group D were the lowest.

[0052] Example 3: Practical Application of Fermentation Beds in Beef Cattle Farming. Experimental Method: Rapeseed straw was sun-dried until the moisture content was reduced to approximately 10%. The rapeseed straw was then pulverized using a pulverizer and set aside. Wood chips and rapeseed straw were poured into the cattle pen at a mass ratio of 1:3. Simultaneously, 0.5% of the total mass of the bedding material (based on the weight of the bedding) of a strong microbial fermentation bed compound agent was added. The cattle were herded into the pen, and the fermentation bed was evenly mixed and leveled by their trampling. A two-week cycle was used, with the fermentation bed bedding agent replenished after two cycles. A pure wood chip group served as the control group.

[0053] Indicator Measurement: ① Impact of Fermentation Bed on the Environment of Beef Cattle Sheds: At 9:00 AM on days 14, 28, and 42 of the experiment, three evenly distributed locations, 1.2 m above the ground, were selected in both the experimental and control groups. Temperature and relative humidity were measured using a thermometer and hygrometer, while ammonia concentration and wind speed were measured using a handheld gas detector and a handheld anemometer, respectively. The Equivalent Temperature Index (ETI) was calculated using the formula: ETI = 27.88 - 0.456Td + 0.010754Td 2 -0.4905RH +0.00088RH 2 +1.1507V -0.126447 2 +0.019876Td×RH-0.046313Td×V; where Td is the air temperature (°C), RH is the relative humidity (%), and V is the wind speed (m / s).

[0054] ② The effect of fermentation bed on the comfort of beef cattle: During the experimental period, the experimental group and the control group were tracked and observed by monitoring equipment on the 14th, 28th and 42nd days, and the lying rate, standing rate and bed utilization rate of beef cattle were recorded.

[0055] ③ Determination of ammonia content in fermentation bed: The method for determining ammonia content is described above and will not be repeated here.

[0056] Experimental Results: 1. Temperature Changes in the Fermentation Bed Experimental and Control Groups in the Cattle Farm: Table 9 shows the surface and deep temperatures of the fermentation bed for beef cattle during each cycle. Both surface and deep temperatures in both groups changed with the isothermal index; overall, there was no significant difference in temperature between the experimental and control groups. This may be because the cattle shed is well-ventilated, and the cattle's activities, such as playing and running, continuously turned the fermentation bed material, thus failing to maintain a high-temperature fermentation effect.

[0057] Table 9 Temperature changes in beef cattle bedding fermentation bed (°C) 2. Changes in lying and standing rates of cattle in the experimental and control groups of the fermented bedding bed experiment. Table 10 shows the lying rate of beef cattle in each cycle of the fermented bedding bed beef cattle experiment. As can be seen from the table, the lying and standing rates of beef cattle were higher in the experimental group, indicating that the beef cattle were more inclined to move around on the fermented bedding bed in the experimental group.

[0058] Table 10 Changes in lying down and standing rates of beef cattle bedding fermentation beds (%) According to the experimental results, the fermented bed significantly affected the behavior of beef cattle: the lying-down and standing rates in the experimental group were both higher than those in the control group throughout the experimental period, indicating that the beef cattle were more inclined to move and rest on the fermented bed, reflecting that the environment improved their comfort. Although the lying-down rate in the experimental group decreased as the period progressed, the overall behavioral performance showed that the fermented bed helped promote the natural behavioral expression of beef cattle, and its long-term effects and influencing factors still need further research.

[0059] 3. Ammonia Changes in the Fermented Bed Experimental and Control Groups in a Cattle Farm: Table 11 shows the ammonia changes in the fermented bed beef cattle experiment. In the first and second cycles, the ammonia content in the experimental group was lower than that in the control group, and it was not detected in the third cycle.

[0060] Table 11. Changes in ammonia levels (PPM) in beef cattle bedding fermentation beds. The results of this cattle farm fermentation bed experiment showed that the experimental group exhibited a significant advantage in reducing ammonia concentration. In both the first and second cycles, the ammonia content in the experimental group was significantly lower than that in the control group. This phenomenon indicates that the rapeseed straw fermentation bed, through the action of microorganisms, effectively promoted nitrogen conversion, thereby reducing ammonia volatilization and accumulation. In the third cycle, ammonia was undetectable in both groups, which may be related to improved ventilation or a more stable bedding system.

[0061] In conclusion, this study confirms that rapeseed straw fermentation bed technology has good application potential and promotion value in improving the beef cattle feeding environment and reducing ammonia emissions.

[0062] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A fermentation bed for beef cattle, comprising fermentation bed material and fermentation bed microbial agent, characterized in that, The fermented bedding material comprises the following raw materials in the following proportions: 25-75% sawdust and 25-75% straw; the amount of fermented bedding inoculant used is 0.1-0.5% of the total mass of the fermented bedding material.

2. The beef cattle fermentation bed according to claim 1, characterized in that, The fermented bedding material comprises the following raw materials in the following proportions: 25% sawdust and 75% straw.

3. The beef cattle fermentation bed according to claim 1, characterized in that, The amount of the fermentation bed inoculant used is 0.5% of the total mass of the fermentation bed substrate.

4. The beef cattle fermentation bed according to claim 3, characterized in that, The fermentation bed inoculant is a strong micro-fermentation bed compound inoculant.

5. The method for preparing a beef cattle fermentation bed according to any one of claims 1-4, characterized in that, Includes the following steps: Take 25-75% sawdust and 25-75% straw and mix them evenly to obtain fermentation bed material. Add fermentation bed inoculant at 0.1-0.5% of the total mass of the fermentation bed material and stir evenly to obtain the beef cattle fermentation bed.

6. The preparation method according to claim 5, characterized in that, The amount of sawdust used is 25%, and the amount of straw used is 75%.

7. The preparation method according to claim 5, characterized in that, The straw was selected from rapeseed straw.

8. The application of the beef cattle fermentation bed as described in any one of claims 1-4 in beef cattle farming.

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