Biological fermentation bed for preventing goose web inflammation warts and preparation method thereof

Abstract

The present application relates to poultry breeding technical field, specifically to a kind of biological fermentation bed for preventing goose web part inflammation warty protuberance and preparation method.The biological fermentation bed for preventing goose web part inflammation warty protuberance includes support layer and fermentation layer from bottom to top in turn.The support layer is formed by laying 3~8cm thick coarse rice hull with particle size greater than 3mm on the ground of goose house.The fermentation layer is formed by laying functional bacteria liquid and fine rice hull with particle size less than 3mm on the surface of support layer, and the water content of fermentation layer is 35~45%.The functional bacteria liquid includes bacillus subtilis, lactic acid bacteria and saccharomyces cerevisiae;The viable count ratio of bacillus subtilis, lactic acid bacteria and saccharomyces cerevisiae is (0.9~1.1):(1.4~1.6):(0.4~0.6).The biological fermentation bed of the present application can be used to prevent or reduce goose web part inflammation, improve the breeding environment of goose and provide microbial nutrient supplement for goose.

Description

Technical Field

[0001] This invention relates to the field of poultry farming technology, specifically to a bio-fermentation bed and its preparation method for preventing inflammatory wart-like protrusions on the webbed feet of geese. Background Technology

[0002] Geese are primarily herbivorous waterfowl, characterized by their tolerance to roughage, low feed consumption, low input costs, rapid turnover, ease of raising, and high economic benefits. Geese are highly adaptable and can be raised wherever there is grassland, water source, and certain suitable conditions. Geese farming is relatively simple and profitable, and my country has many lakes providing an excellent natural environment for goose farming, leading to the rapid development of the goose industry in my country. In 2024, my country's commercial goose output reached 569 million, with an annual output value exceeding 59 billion yuan, ranking first in the world. In large-scale goose farming, geese (especially during the fattening period) are kept in enclosures for extended periods. Traditional farming methods often use cement or brick floors or simple bedding materials (such as straw or sawdust). These environmental conditions can negatively impact geese in the following ways: First, hard surfaces can easily abrade the skin on the webbed feet. Straw, sawdust, and other bedding materials absorb moisture and harden, creating a damp and stuffy environment that fosters the growth of bacteria (such as Staphylococcus and Escherichia coli). This type of environment can easily lead to inflammation and suppuration on the webbed feet, forming wart-like protrusions (commonly known as "warts" or "rotten feet"), severely affecting the health and growth rate of geese in this environment. Second, geese produce a large amount of excrement during their growth, and traditional bedding materials cannot process this waste. This allows microorganisms and bacteria to easily utilize the excrement, leading to an accumulation of feces that increases the concentration of harmful gases such as ammonia in the environment, worsening the growing conditions. Furthermore, frequent cleaning of feces is necessary, increasing labor intensity and ultimately hindering the development of goose farming.

[0003] In recent years, although there have been attempts to apply fermentation bed technology to livestock and poultry farming, the bedding materials are mostly made of sawdust and straw, which are relatively hard and generate a lot of heat during the fermentation process. This is not suitable for geese, which prefer cool environments, have webbed feet, and like to peck at food. Using traditional bedding materials or general fermentation beds has failed to effectively solve the problem of specific inflammation caused by long-term contact between the webbed feet and damp, hard, or overheated fermentation surfaces. Summary of the Invention

[0004] To address the technical problem in existing goose farming where long-term use of bedding materials can easily lead to dampness and heat, causing inflammation of the goose's webbed feet and thus affecting the goose's health, this invention provides a bio-fermentation bed for preventing inflammation and wart-like protrusions on the goose's webbed feet, as well as a method for its preparation.

[0005] This invention is achieved using the following technical solution: a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet of geese, comprising a support layer and a fermentation layer laid sequentially from bottom to top. The support layer is formed by laying coarse rice husks with a particle size greater than 3 mm on the floor of the goose house to a thickness of 3-8 cm; the thickness ratio of the support layer to the fermentation layer is 3-8:10-25. The fermentation layer is formed by mixing functional bacterial solution and fine rice husks with a particle size less than 3 mm and then laying it on the surface of the support layer, and the moisture content of the fermentation layer is 35-45%. The functional bacterial solution includes Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae; the ratio of the number of viable Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae is (0.9-1.1):(1.4-1.6):(0.4-0.6).

[0006] As a further improvement of the present invention, the support layer also includes an auxiliary material, wherein the weight ratio of the auxiliary material to the coarse rice husk is (1~3):(19~17). The auxiliary material includes zeolite powder or attapulgite powder.

[0007] As a further improvement of the present invention, the total viable count in the functional bacterial solution is not less than 1×10⁻⁶. 8 CFU / mL.

[0008] As a further improvement of the present invention, the ratio of live bacteria of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae is 1:1.5:0.5.

[0009] As a further improvement of the present invention, the weight ratio of fine rice husks to functional bacterial liquid is 20:2~3.

[0010] This invention also provides a method for preparing a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet, as described above. The method includes: drying and pulverizing mold-free rice husks sequentially, and screening out coarse rice husks with a particle size greater than 3 mm and fine rice husks with a particle size less than 3 mm. Bacillus subtilis stock solution, lactic acid bacteria stock solution, and Saccharomyces cerevisiae stock solution are mixed evenly at a live bacteria ratio of 1:1.5:0.5. The mixture is then diluted 5-15 times with sterilized 3%-8% brown sugar water to obtain a total live bacteria count of not less than 1×10⁻⁶. 8 A functional bacterial solution with a concentration of CFU / mL was prepared. Fine rice husks and the functional bacterial solution were mixed evenly at a weight ratio of 20:2~3 and activated at 20~30℃ in the dark for 12~24 hours to obtain the fermentation layer. Coarse rice husks and auxiliary materials were mixed evenly at a weight ratio of (19~17):(1~3) and spread 3~8cm on the floor of the goose house to form a support layer. The fermentation layer was then laid on the surface of the support layer, with a thickness ratio of 3~8:10~25 between the support layer and the fermentation layer. This resulted in the construction of a bio-fermentation bed in the goose house for preventing inflammatory wart-like protrusions on the webbed feet of geese.

[0011] As a further improvement of the present invention, the preparation method of the bio-fermentation bed also includes leveling after the support layer is laid. The leveling operation is as follows: first, use a long bamboo pole to push it horizontally, then walk on the support layer manually; finally, use a long bamboo pole to push it horizontally a second time.

[0012] As a further improvement of the present invention, the preparation method of the bio-fermentation bed also includes regular maintenance of the bio-fermentation bed used to prevent inflammatory wart-like protrusions on the webbed surface. The maintenance process is as follows: every 3 to 5 days, the fermentation layer is turned over with a rake, and the turning depth is from the upper surface of the fermentation layer downward to 60% to 80% of the thickness of the fermentation layer.

[0013] As a further improvement to the present invention, the maintenance process also includes, after 25-35 days of use of the bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed, adding functional bacterial solution at 1-2 L / m². 2 Spray the product evenly onto the surface of the fermentation layer. After spraying, turn over the surface layer by 5-8 cm. After the surface is free of obvious water accumulation (about 2-4 hours), put the geese back in. If the fermentation layer is already too wet, reduce the amount of spraying or extend the drying time.

[0014] As a further improvement of the present invention, the maintenance process also includes replacing the entire bio-fermentation bed used to prevent inflammatory wart-like protrusions on the webbed when the subsidence thickness of the bio-fermentation bed used to prevent inflammatory wart-like protrusions on the webbed exceeds 1 / 3 of its initial total thickness, or when the amount of fresh feces remaining on the surface of the fermentation layer of the bio-fermentation bed used to prevent inflammatory wart-like protrusions on the webbed exceeds 50% by weight per unit area after 24 hours, or when a persistent odor cannot be eliminated by turning it over.

[0015] The technical solution provided by this invention has the following beneficial effects: (1) The bio-fermentation bed provided in this solution for preventing inflammation and wart-like protrusions on the webbed surface of geese includes a support layer and a fermentation layer. The bedding material of the fermentation layer at the upper end of the bio-fermentation bed, which is in direct contact with the geese, is relatively soft and can relieve pressure on the webbed surface. In addition, the functional bacterial liquid in the fermentation layer can continuously ferment and generate heat, which not only keeps the surface of the fermentation layer dry and destroys the humid environment preferred by pathogens, but also raises the temperature of the bio-fermentation bed to 35-45℃ through fermentation heat generation. At this temperature, the fermentation process of the functional bacterial liquid can be promoted, and some heat-sensitive pathogens can be killed. At the same time, this temperature is far below the temperature threshold (55℃) that causes discomfort to the webbed surface of geese, thus achieving synergistic prevention of webbed inflammation and wart-like protrusions from both physical and biological levels.

[0016] (2) The biological fermentation bed provided by this solution for preventing inflammatory wart-like protrusions on the webbed feet of geese has functional microorganisms that can decompose goose manure in a timely and efficient manner, greatly reducing the production of malodorous gases such as ammonia and hydrogen sulfide, improving the air quality in the goose house, realizing the in-situ harmless treatment of manure, and reducing the cost of manure cleaning and environmental pressure.

[0017] (3) The bio-fermentation bed provided in this scheme for preventing inflammatory wart-like protrusions on the webbed of geese has microbial protein, vitamins, enzymes and other nutrients produced during the fermentation process that are enriched on the surface of the bio-fermentation bed. Geese ingest these nutrients through natural pecking behavior, which can serve as a beneficial supplement to feed and improve feed conversion rate.

[0018] (4) The bio-fermentation bed provided in this plan for preventing inflammation and wart-like protrusions on the webbed feet can transform “waste” (such as rice husks, goose manure, etc.) into “resources” (healthy bio-fermentation bed, nutrients to supplement nutrition), thereby forming a small ecological cycle system in the goose house, which is in line with the concept of green farming.

[0019] (5) The bio-fermentation bed provided in this scheme for preventing inflammatory wart-like protrusions on the webbed feet is mainly made of rice husks, which are agricultural by-products. The functional bacterial liquid can be produced industrially. The entire preparation and use method is simple and easy to promote among farmers. Attached Figure Description

[0020] Figure 1 The present invention provides a flowchart of the preparation method of a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet. Detailed Implementation

[0021] The present invention will now be further described in conjunction with specific embodiments. It should be noted that, without conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0022] In the description of this invention, it should be noted that directional terms such as "center," "lateral," "longitudinal," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," and "counterclockwise," etc., indicate the orientation and positional relationship based on the orientation or positional relationship shown in the accompanying drawings. These are used only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. They should not be construed as limiting the specific scope of protection of this invention. The terms "first," "second," etc., in the specification and claims of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. The terms "comprising" and "having," and any variations thereof, in the specification and claims of this invention, are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or device that includes a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to these processes, methods, products, or devices.

[0023] This embodiment provides a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet of geese. It comprises a support layer and a fermentation layer laid sequentially from bottom to top on the floor of the goose house. The thickness ratio of the support layer to the fermentation layer is (3~8):(10~25). The support layer is formed by laying coarse rice husks with a particle size greater than 3mm on the floor of the goose house to a thickness of 3~8cm. The fermentation layer is formed by mixing functional bacterial solution and fine rice husks with a particle size less than 3mm and laying it on the surface of the support layer. In the bio-fermentation bed provided by this solution, the bedding material of the fermentation layer, which is in direct contact with the geese at the top, is relatively soft and can alleviate pressure on the webbed feet. Furthermore, the functional bacterial solution in the fermentation layer can continuously generate heat through fermentation, which not only keeps the surface of the fermentation layer dry, disrupting the humid environment preferred by pathogens, but also raises the temperature of the bio-fermentation bed to 35-45℃. At this temperature, the fermentation process of the functional bacterial solution is promoted, and some heat-sensitive pathogens are killed. This temperature is also far below the temperature threshold (55℃) that causes discomfort to the goose's webs, achieving a synergistic prevention of web inflammation and wart-like protrusions from both physical and biological perspectives. Moreover, the support layer forms numerous pores, allowing air to permeate to the bottom of the bio-fermentation bed, thus continuously providing oxygen and reducing the production of odorous gases such as hydrogen sulfide from goose droppings due to oxygen deficiency. Simultaneously, the functional bacterial solution can rapidly and effectively multiply and decompose the droppings when oxygen supply is sufficient, improving the breeding environment while reducing manure cleaning costs. In addition, the microbial protein, vitamins, enzymes, and other nutrients produced during the fermentation process of the functional bacterial solution in the fermentation layer are enriched on the surface of the fermentation layer. Geese can ingest these nutrients through natural pecking behavior, providing a beneficial supplement to their feed and improving feed conversion efficiency.

[0024] Using coarse rice husks as the substrate for the support layer has the following advantages: Coarse rice husks with a particle size greater than 3mm have a hard outer shell and large inter-particle gaps, forming numerous interconnected pores when stacked. Geese's daily trampling only compacts the surface layer (i.e., the fermentation layer), preventing the support layer below from clogging the pores due to compression. Air can continuously infiltrate the bottom of the bio-fermentation bed, providing oxygen and reducing the generation of hydrogen sulfide and ammonia due to oxygen deficiency in the support layer when goose droppings seep in. This solves the problems of foul odors and blackening and rotting of the bedding material at the bottom of existing bio-fermentation beds. The fermentation layer is formed by mixing functional bacterial solution and fine rice husks with a particle size less than 3mm and then laying it on the surface of the support layer. The bacteria in the functional bacterial solution can decompose feces and improve the growth environment. Using fine rice husks with a particle size of less than 3mm has the advantage of a large specific surface area. Its capillary adsorption capacity is far stronger than that of coarse rice husks, allowing it to quickly encapsulate and absorb goose droppings and spilled water, preventing high-concentration feces and urine from directly penetrating to the support layer and causing localized over-wetting of the support layer, which could lead to fermentation imbalance. Secondly, the uniform and smooth particles of fine rice husks with a particle size of less than 3mm have no sharp edges, providing a soft feel when stepped on and preventing scratches on the goose's webbed feet, foot pad inflammation, or chest cysts. Combined with the sustainable fermentation heat generated by the functional bacterial solution, the surface of the fermentation layer remains dry, disrupting the moist environment preferred by pathogens. The synergistic effect of fine rice husks and the functional bacterial solution prevents inflammation and wart-like protrusions on the goose's webbed feet from both physical and biological perspectives. Furthermore, the large surface area of ​​fine rice husks makes it easier for beneficial fermenting bacteria in the functional bacterial solution to attach and colonize, allowing fresh goose droppings on the surface to decompose rapidly upon contact with the fermentation layer, reducing fecal accumulation and clumping. This solution uses coarse rice husks (greater than 3mm in diameter) in the support layer and fine rice husks (less than 3mm in diameter) in the fermentation layer. This arrangement allows the fine rice husks in the fermentation layer to trap organic matter in goose manure, which is then decomposed by functional bacteria. This reduces the accumulation and clumping of goose manure, allowing farmers to simply level the shallow layer of the fermentation layer daily with a rake, eliminating the need for frequent deep digging or replacement of the bedding. Simultaneously, the bottom support layer provides continuous aeration and oxygen supply, creating a combination of upper-layer waste storage and decomposition with lower-layer aeration and water guidance. Ultimately, this ensures the entire bio-fermentation bed is aerobic throughout, with virtually no anaerobic dead zones, significantly reducing ammonia and hydrogen sulfide emissions in the goose-raising environment and providing a comfortable growing environment for the geese.In summary, this solution utilizes rice husks as the primary bedding material to construct a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet of geese, thus recycling this agricultural waste. Furthermore, the fermentation process using functional bacterial solutions degrades goose excrement, producing nutrients that can supplement goose feed. The resulting organic fertilizer can be used to grow fodder for the geese, which in turn feeds them. This creates an internal cycle within the farm, transforming rice husks and goose manure into healthy bedding for geese and well-rotted organic fertilizer for forage cultivation. All waste is disposed of within the farm without external discharge, establishing a small-scale closed-loop ecological chain linking breeding, waste treatment, and forage cultivation. This reduces pollution at the source, increases the utilization rate of byproducts, and perfectly aligns with the modern green farming development strategy of pollution reduction, efficiency improvement, and integrated farming.

[0025] The weight ratio of fine rice husks to functional bacterial solution can be 20:(2~3). This mixing ratio allows the functional bacterial solution to evenly soak the fine rice husk particles, enabling the composite functional microbial community to fully adhere and colonize the fine rice husks. Simultaneously, the initial moisture content of the fermentation layer obtained under this ratio can be controlled at 35%~45%, which is the optimal fermentation range for the functional bacterial solution. Within this moisture content range, it ensures the efficient degradation of goose manure by various microbial communities and the suppression of odor production, while preventing the fermentation layer from sticking together and becoming compacted, maintaining a loose and flat fermentation layer. It also avoids excessive seepage and loss of the functional bacterial solution, saving on the amount of functional bacterial solution used.

[0026] The moisture content of the fermentation layer can be controlled between 35-45%. Maintaining this range provides a suitable growth environment for the bacteria in the functional bacterial solution, promoting the rapid and effective decomposition of urea and sulfur-containing organic matter in goose manure. This avoids the production of odorous gases such as ammonia and hydrogen sulfide, improves the goose farming environment, and reduces respiratory stress in geese. Simultaneously, it prevents insufficient moisture from hindering the microorganisms' nutrient transport in a liquid environment, thus slowing their reproduction and affecting their decomposition rate of goose manure. Furthermore, it prevents excessive moisture from filling the pores within the support layer, preventing oxygen from entering and creating an anaerobic fermentation environment that would produce foul-smelling gases such as hydrogen sulfide and putrescine. Furthermore, controlling the moisture content of the fermentation layer at 35-45% allows a small amount of free water to dissolve nitrogen and organic matter in goose manure and fully contact the carbon source in the fine rice husks within the fermentation layer. This enables the entire bio-fermentation bed to maintain a fermentation temperature of 35-45℃, effectively eliminating harmful pathogens such as insect eggs and coccidia that may proliferate on the bio-fermentation bed. The functional bacterial solution includes Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae. During fermentation, Saccharomyces cerevisiae consumes oxygen, creating a favorable environment for anaerobic / facultative anaerobic bacteria such as lactic acid bacteria. Simultaneously, the yeast cells proliferate rapidly, and their abundant proteins (cell protein), B vitamins, and various enzyme metabolites accumulate on the surface of the bio-fermentation bed.

[0027] The ratio of viable bacteria of Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae can be (0.9~1.1):(1.4~1.6):(0.4~0.6). In the functional bacterial solution prepared at this ratio, lactic acid bacteria have the highest proportion, followed by Bacillus subtilis, and then Saccharomyces cerevisiae. Because goose manure contains a high amount of urea, the fermentation layer is prone to becoming highly alkaline, triggering ammonia volatilization. This solution increases the proportion of lactic acid bacteria, allowing the functional bacterial solution to continuously produce lactic acid, thereby stabilizing and neutralizing the alkalinity of the fermentation layer, maintaining the pH of the fermentation layer at 5.6~6.5, thus reducing ammonia release at its source. Secondly, sufficient lactic acid bacteria can resist localized excessive moisture caused by goose drinking water spillage, maintaining antibacterial ability even in short-term high-humidity environments. Setting the amount of Bacillus subtilis to a moderate level allows it to balance the decomposition rate of rice husks and the decomposition rate of manure. Specifically, if the amount of Bacillus subtilis is too high, it will cause the rice husks to decompose too quickly, resulting in the rapid collapse of the bio-fermentation bed bedding and reducing its service life. If the amount of Bacillus subtilis is too low, it will reduce its effectiveness in decomposing feces and raising the temperature for sterilization. Setting the number of live bacteria in the brewing yeast to the minimum is intended to allow a small amount of brewing yeast to provide a large amount of small-molecule sugars and amino acids to assist the other two types of bacteria in rapid proliferation, thereby shortening the fermentation start-up time.

[0028] In this scheme, the optimal ratio of viable Bacillus subtilis, lactic acid bacteria, and Saccharomyces cerevisiae is 1:1.5:0.5. Under this ratio, the functional bacterial solution exhibits an average 30% higher decomposition rate of fresh goose manure within 72 hours compared to the decomposition rate of fresh goose manure by a single bacterial strain, an ammonia release inhibition rate of over 40%, and can stably maintain the moisture content and slightly acidic environment of the fermentation layer.

[0029] In other embodiments of this scheme, the support layer may also include auxiliary materials, with the weight ratio of auxiliary materials to coarse rice husks being (1~3):(19~17). The auxiliary materials may include zeolite powder or attapulgite powder. Adding zeolite powder or attapulgite powder to the coarse rice husks allows for efficient adsorption of ammonia by zeolite powder and excellent adsorption of hydrogen sulfide and organic acids by attapulgite powder. Furthermore, both zeolite powder and attapulgite powder possess good ion exchange and moisture buffering capabilities, stabilizing the pH of the bio-fermentation bed and providing attachment sites for functional microorganisms, thus expanding the fermentation area. Moreover, the filling of pores in the coarse rice husks with zeolite powder or attapulgite powder increases particle friction, maintains the stability of the support layer's framework, and delays the pulverization and collapse of the coarse rice husks. In addition, these two minerals can passivate trace heavy metals in manure, improve the quality of the fermented organic fertilizer, and enhance the ecological cycle system within the farm.

[0030] In summary, the bio-fermentation bed provided in this solution for preventing inflammatory wart-like protrusions on the webbed surface of geese can not only rapidly decompose feces, but also maintain the surface pH of the bio-fermentation bed in a slightly acidic environment to inhibit the production of ammonia. Furthermore, it can obtain some components that can supplement the nutrition of geese through decomposition in the functional bacterial solution. The synergistic effect of these three factors can prevent the occurrence of webbed surface inflammation in geese and provide a suitable breeding environment for the healthy growth of geese.

[0031] Based on the bio-fermentation bed described above for preventing inflammatory wart-like protrusions on the webbed feet, this solution also provides a method for preparing such a bio-fermentation bed. Please see... Figure 1 It includes the following steps: (a) Rice husk pretreatment Take rice husks that are free of mold, dry and crush them in sequence, and screen out coarse rice husks with a particle size greater than 3mm and fine rice husks with a particle size less than 3mm, and set them aside separately.

[0032] (II) Preparation of functional bacterial solutions Take stock solutions of three commercially available bacteria: Bacillus subtilis, Lactobacillus, and Saccharomyces cerevisiae. Mix the three stock solutions in a live cell ratio of 1:1.5:0.5 (if the concentrations of the stock solutions differ, convert the corresponding volumes according to the actual concentrations). Dilute the mixture 10 times with sterilized 3%–8% brown sugar water and stir gently to obtain the functional bacterial solution. The total live cell count in the obtained functional bacterial solution should not be less than 1 × 10⁻⁶.8 CFU / mL.

[0033] The Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae used in this invention are all listed in the "Catalogue of Feed Additives" issued by the Ministry of Agriculture and Rural Affairs of the People's Republic of China and are recognized as Generally Recognized As Safe (GRAS) microbial strains. All strains used in this invention are commercially available and can be purchased freely through commercial channels. The viable cell concentrations of the three strains in their stock solutions are identical, or can be calculated based on the number of viable cells, without relying on any specific preserved strain. Laboratory simulations and this animal experiment have shown that geese ingest these microorganisms and their metabolites by pecking at bedding without any adverse reactions, and it contributes to gut microbiota health. Specifically, Bacillus subtilis with preservation number CICC 24713 can be used, Lactobacillus plantarum with preservation number CICC 25125 can be used, and Saccharomyces cerevisiae with preservation number CICC 1263 can be used; other commonly used strains of the same species can also be used. When purchasing the above-mentioned bacterial strains, the following conditions must be met: For the Bacillus subtilis stock solution, the viable count must be ≥5.0 × 10⁻⁶. 9 CFU / g; for the stock solution of *Lactobacillus plantarum*, the viable count must be ≥5.0 × 10⁻⁶. 9 CFU / g; for the stock solution of brewer's yeast, the viable count must be ≥5.0×10⁻⁶. 9 CFU / g. It should be noted that the functional bacterial solution should be prepared and used immediately, or stored at 4°C and used within 24 hours.

[0034] (III) Preparation of Fermentation Layer Take 100 kg of fine rice husks with a particle size of less than 3 mm obtained from sieving in step (I) and place them in a mixer; while stirring, slowly add 12 kg of the functional bacterial solution prepared in step (II). Stir thoroughly for 5-10 minutes until the mixture is uniform in color, add appropriate amount of water to adjust, until it can be formed into a ball by hand but crumbles easily when released. At this point, the moisture content of the mixture is approximately 40%. Then move the mixture to a dark, well-ventilated room and stack it for activation at 25±3℃ for 18 hours. After activation, microorganisms begin to colonize and multiply in the mixture, thus obtaining a fermentation layer.

[0035] (iv) Constructing a bio-fermentation bed Clean the floor of the goose house thoroughly. After cleaning, you can disinfect it simply with quicklime powder and let it dry. Spread a layer of coarse rice husks with a particle size greater than 3mm obtained from step (1) evenly on the dry floor. The thickness of the layer should be about 5cm. Then, lightly compact and level it to obtain the support layer.

[0036] Evenly spread the fermentation layer prepared in step (iii) on the surface of the support layer, with a thickness of approximately 15-20 cm. After spreading, level the surface. During this leveling process, it is not necessary to compact it vigorously, so as to maintain good fluffiness and air permeability.

[0037] By following steps (i) to (iv) above, a bio-fermentation bed can be constructed inside the goose house. Under normal stocking density (e.g., 3-4 geese / square meter), the constructed bio-fermentation bed can be used sustainably for 12-15 months.

[0038] When leveling the support layer, the following method can be used: first, use a long bamboo pole to push it horizontally, then walk on the support layer manually; finally, use a long bamboo pole to push it horizontally a second time.

[0039] After the biological fermentation bed is set up, it is also necessary to carry out daily maintenance and updates regularly.

[0040] The daily maintenance process can be as follows: (1) After the biological fermentation bed is built, use a rake to turn the fermentation layer shallowly every 3-5 days. The turning depth is from the upper surface of the fermentation layer downward to 60%-80% of the thickness of the fermentation layer, and does not exceed the bottom of the fermentation layer, so as to introduce oxygen regularly, promote the aerobic fermentation of microorganisms in the fermentation layer, and prevent anaerobic rancidity. (2) After the biological fermentation bed has been used for about 30 days, the functional bacterial liquid can be sprayed evenly on the surface of the fermentation layer at a dosage of 1-2L per square meter. After spraying, turn the surface layer 5-8cm. After there is no obvious water accumulation on the surface (about 2-4 hours), put the geese back in. If the fermentation layer is too wet, the spraying amount should be reduced or the drying time should be extended to regularly replenish the microbial activity of the biological fermentation bed. (3) If it is found that the biological fermentation bed is too wet due to the geese drinking water, a small amount of fine rice husks and functional bacterial liquid mixture can be sprinkled in to adjust it.

[0041] Whether a bio-fermentation bed needs to be replaced can be determined as follows: when the thickness of the bio-fermentation bed sinks to more than 1 / 3 of the total thickness of the initially constructed bio-fermentation bed, or when the residual amount of fresh feces on the surface of the fermentation layer after 24 hours exceeds 50% by weight in terms of dry matter per unit area, or when a persistent odor cannot be eliminated by turning over the fermentation layer, the entire bio-fermentation bed can be replaced.

[0042] Performance testing To verify the performance of the bio-fermentation bed provided in this embodiment for preventing inflammatory wart-like protrusions on the webbed feet, the following performance verification tests were also conducted.

[0043] (I) Verify the performance differences between the proposed bio-fermentation bed and existing bio-fermentation beds. Experimental group: A bio-fermentation bed was built in a goose house according to the preparation method of the bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet provided in this plan.

[0044] Control group: Another bio-fermentation bed was built in another adjacent goose house using conventional dry sawdust bedding material (with the same thickness as the experimental group).

[0045] Experimental animals: 600 healthy 70-day-old Wanxi white geese of similar weight were selected and randomly divided into 2 groups of 300 each using a single-factor completely randomized design with 3 replicates of 100 each.

[0046] Two groups of Anhui white geese were raised in adjacent, independent goose houses with identical environmental conditions (temperature, humidity, ventilation, and lighting program). They were fed the same basic feed and allowed free access to food and water for 30 days. The only difference during the rearing process was the type of bio-fermentation bed used in the two goose houses: one house used the same bio-fermentation bed as the experimental group, and the other used the same bio-fermentation bed as the control group.

[0047] During the 30-day feeding period, the following observations were conducted: (1) The same veterinarian conducted clinical observations daily and recorded the number of individuals with redness, swelling, exudation, scabs, or wart-like protrusions on the webbed to obtain the incidence rate of webbed dermatitis in geese. Incidence rate of webbed dermatitis = (number of affected geese / total number of geese in a single experimental group) × 100%. (2) At 9:00 a.m. every day, a calibrated portable ammonia detector was used to measure ammonia at 5 points in the four corners and center of the goose house at a height of 20 cm above the surface of the fermentation bed, and the average value was taken to obtain the ammonia concentration in the goose house. (3) The condition of the bio-fermentation bed was recorded daily as well as the frequency of replacement. (4) Before and at the end of the experiment, all geese were weighed on an empty stomach to calculate the average daily weight gain of geese during the 30-day experimental period, and the total feed consumption of each group was accurately recorded to calculate the feed conversion ratio (FCR). The feed conversion ratio can be calculated using the calculation method commonly used in the existing technology.

[0048] The experimental data, including the incidence of webbed dermatitis, the average ammonia concentration in the goose house, the average weight of Anhui white geese at the end of the experiment, and the feed conversion rate, were obtained and independent samples t-tests were performed using SPSS 22.0 software. The results are expressed as mean ± standard deviation, and P < 0.05 was used as the criterion for statistical significance. Specific experimental data are shown in Table 1.

[0049] Table 1. Differences in the breeding performance of geese on different fermentation beds Analysis of the data in Table 1 shows that the bio-fermentation bed constructed using this scheme can significantly reduce the incidence of webbed dermatitis in geese (P<0.01); the average ammonia concentration in the goose house is reduced to 5.8±1.2 (P<0.01), achieving a highly significant improvement in the air quality in the goose house. At the end of the experiment, the average weight of the Anhui White Geese in the experimental group was 4.52±0.21 kg and the feed conversion rate was 2.61±0.10 kg, achieving a significant increase in the average weight and feed conversion rate of the Anhui White Geese in the experimental group without increasing feed consumption (P<0.05), realizing the synergistic development of healthy breeding and improved efficiency.

[0050] (II) To investigate the effects of different moisture contents in the fermentation layer of the bio-fermentation bed on the health of the goose's webbed feet and fermentation performance. To determine the optimal moisture content range of the fermentation layer in the bio-fermentation bed of this scheme, fermentation layers with different moisture content gradients were set up for comparative verification.

[0051] Five fermentation layers with different moisture contents were configured. Specific data for the five fermentation layers with different moisture contents can be found in Table 2.

[0052] Table 2 Fermentation layer ratios with different moisture contents Five experimental groups were set up, with three replicate goose houses in each group. Each goose house housed 30 70-day-old Anhui White Geese (half male and half female).

[0053] The environmental conditions (temperature, humidity, ventilation, and lighting) of the goose houses are completely identical, and the same basic feed and free access to feed and water are used for feeding, with a feeding cycle of 28 days.

[0054] During the feeding process, the following indicators need to be observed daily: (1) Web skin health score: The 4-level scoring method is used for measurement: normal is counted as 0 points; slight redness and swelling is counted as 1 point; obvious redness and swelling or small protrusions are counted as 2 points; wart-like protrusions or ulcers are counted as 3 points; record once a week, calculate the average score and incidence rate (score ≥ 2 points is considered as disease). (2) Surface humidity of fermentation layer: At 9:00 am every day, use a portable hygrometer to measure 2 cm below the surface of the fermentation layer, and take the average value of the 5 points of the four corners and the center point of the fermentation layer. (3) Goose behavior observation: Record the proportion of time the geese spend lying, walking and pecking on the fermentation layer (through video sampling, sample for 10 minutes every 8 consecutive hours). (5) Fecal decomposition rate: On the 7th, 14th, 21st and 28th days, 5 fresh feces are randomly marked in each goose house, and the residue is observed after 24 hours. The score is calculated according to the scoring standard of "no residue corresponds to 0 points, a small amount of residue corresponds to 1 point, obvious residue corresponds to 2 points, and a large amount of residue corresponds to 3 points". And the data in Table 3 below were obtained.

[0055] Table 3. Effects of different moisture contents in the fermentation layer on the health of the goose webbed feet and fermentation performance. In Table 3, data in the same column labeled with different letters indicate significant differences (i.e., P < 0.05).

[0056] As shown in Table 3, the incidence of webbed feet in geese in groups B, C, and D was significantly lower than that in groups A and E. Group C had the lowest incidence rate at only 2.0%, and the geese spent the longest time lying down. This indicates that the moisture content of the fermentation layer in this scheme can be limited to the range of 35-45%. Within this range, the incidence of webbed feet in geese is low and the lying time is long, thus providing a more comfortable growth environment for geese.

[0057] When the moisture content is below 35% (corresponding to Group A), microbial activity is inhibited, and fecal decomposition is incomplete (decomposition score 2.1). Residual feces lead to local hardening and pathogen proliferation, resulting in a webbed morbidity rate of 12.7%. When the moisture content is above 45% (Group E), the surface of the bio-fermentation bed is too moist. Although fecal decomposition is rapid, the continuously high humidity environment damages the skin barrier of the goose's webbed feet, leading to a morbidity rate as high as 18.3%. The above results confirm that controlling the moisture content of the fermentation layer in this scheme at 35%~45% can achieve unexpected technical benefits.

[0058] (III) Effects of surface temperature of bio-fermentation bed on goose behavior Three experimental groups were set up, each with its own goose house. All three goose houses used the bio-fermentation bed method described in this protocol for preventing inflammatory wart-like protrusions on the webbed surface of geese. Thirty 70-day-old Anhui White Geese were housed in each goose house. The environmental conditions (temperature, humidity, ventilation, and lighting program) in each goose house were completely identical, and the same basic feed and free access to feed and water were used for a 28-day rearing period.

[0059] On days 1, 3, 7, 14, 21, and 28 of the rearing cycle, the following temperatures were measured at 9:00 AM and 3:00 PM: 1 cm below the surface of the bio-fermentation bed (i.e., the surface layer of the bio-fermentation bed) and 10 cm below the surface of the bio-fermentation bed (i.e., the middle layer of the bio-fermentation bed). Five Anhui white geese were randomly captured, and the temperature on the back of their webbed feet and the ambient temperature inside the goose house were measured using an infrared thermometer (measurement point was 50 cm away from the surface of the bio-fermentation bed). At the same time, the proportion of time the geese spent lying down / standing on the bio-fermentation bed and the number of times they exhibited lameness / abnormal behavior were recorded, and the data were obtained in Table 4.

[0060] Table 4. Effects of surface temperature of bio-fermentation bed on goose behavior Records of abnormal behavior in the flock show that during the entire experimental period, no heat stress behaviors such as webbed feet retraction or standing on one leg were observed in the Anhui White Geese due to excessively high temperatures in the bio-fermentation bed. Only on the afternoons of days 3 to 7 (when the temperature in the middle layer of the bio-fermentation bed reached 40-43.5℃) did a few geese briefly stand and flap their wings, and these behaviors lasted for less than 2 minutes before returning to normal lying down, without affecting the overall lying down time.

[0061] Analysis of Table 4 and abnormal behavior records shows that after fermentation is started, the surface temperature of the bio-fermentation bed of this invention remains stable at 25-35℃, and the middle layer temperature can reach 38-44℃. However, the surface temperature in contact with the goose's webbed feet is consistently maintained within the range of 25-35℃, far below the 55℃ threshold that causes discomfort to the goose's webbed feet. The time the geese spend lying down increases with a moderate increase in the temperature of the bio-fermentation bed (from 52% on day 1 to 70% on day 7), indicating that the bio-fermentation bed of this invention can provide a relatively gentle webbed temperature (25-35℃), thereby providing a warm and comfortable resting environment for the Anhui White Geese, which is beneficial to their rest and growth. In addition, monitoring throughout this 28-day cycle shows that the surface and middle layer temperatures of the bio-fermentation bed are relatively stable, with no abnormal overheating, verifying the safety and reliability of the bio-fermentation bed provided by this invention. Furthermore, when the Anhui white geese rest on the bio-fermentation bed provided by this solution, the temperature of their webbed area is always maintained within the range of 25~35℃, which is much better than that of conventional high-temperature fermentation beds (where the surface temperature can reach over 50℃), thus providing a suitable resting environment for the geese.

[0062] (IV) Investigate the effects of using coarse rice husks with a particle size greater than 3 mm in the support layer and fine rice husks with a particle size less than 3 mm in the fermentation layer. Three comparative experiments were conducted. The first group used the bio-fermentation bed provided in this protocol, consisting of a 5cm support layer and a 15cm fermentation layer, built within the goose house. The second group used only a 20cm fermentation layer (without a support layer) as the bio-fermentation bed. The third group used a 5cm support layer and a 15cm fermentation layer, but the fermentation layer consisted only of fine rice husks without any added functional bacterial solution. Each group was tested in three goose houses, with 30 70-day-old Anhui White Geese housed in each house.

[0063] The environmental conditions (temperature, humidity, ventilation, and lighting) of the goose houses are completely identical, and the same basic feed and free access to feed and water are used for feeding, with a feeding cycle of 35 days.

[0064] The following indicators were observed during the feeding period: Aeration of the bio-fermentation bed: Before setting up the bio-fermentation bed, pressure sensors can be pre-embedded at the bottom of the bio-fermentation bed to record the compression and rebound time of the bio-fermentation bed when geese walk.

[0065] Humidity at the bottom of the bio-fermentation bed: On day 35, uncover the bio-fermentation bed and measure the moisture content of the bio-fermentation bed at the point in contact with the ground.

[0066] Incidence of webbed feet: The incidence rate was determined using a 4-point scoring system: 0 points for normal; 1 point for slight redness and swelling; 2 points for obvious redness and swelling or small bumps; 3 points for the formation of wart-like bumps or ulcers; the scores were recorded weekly, and the average score and incidence rate were calculated (a score ≥2 points was considered an incidence rate).

[0067] The degree of compaction of the bio-fermentation bed: On the 35th day, a steel needle with a diameter of 2cm was vertically inserted into the bio-fermentation bed, and the maximum resistance (kg) required to reach the bottom was recorded. The average value of the five points around the perimeter and the center of the bio-fermentation bed was taken.

[0068] The data obtained from the above four indicators are shown in Table 5.

[0069] Table 5. Effects of different bio-fermentation beds on goose behavior It should be noted that in Table 5, those with different letters in the same column indicate significant differences (i.e., P < 0.05).

[0070] During this experimental period, the second group emitted a sour smell in the goose house on day 25; the third group began to experience hardening on day 10.

[0071] Analysis of the data in Table 5 shows that the compression rebound time of the first group of bio-fermentation beds is 1.2 ± 0.2 seconds. a The resistance to insertion of the steel needle is 0.8 ± 0.1. a Both of these data points are significantly lower than those of the second and third groups, indicating that the bio-fermentation bed constructed using coarse rice husks as a support layer, combined with fine rice husks and functional bacterial solution as a fermentation layer, exhibits excellent fluffiness. This demonstrates that using coarse rice husks as a support layer provides ventilation, moisture removal, and physical buffering for the entire bio-fermentation bed. Furthermore, the bottom humidity of the first group's bio-fermentation bed was only 28.5%, while the second group, without a support layer, had a bottom humidity as high as 45.3%. This shows that the use of coarse rice husks as a support layer effectively blocks ground moisture from rising and provides good ventilation, maintaining a relatively dry environment throughout the bio-fermentation bed. In addition, the incidence of webbed feet in the first group's bio-fermentation bed decreased to 2.5%, indicating that the construction of a coarse rice husk support layer and a mixture of fine rice husks and functional bacterial solution as a fermentation layer significantly reduces the incidence of webbed feet in geese, thus providing a healthy growth environment for them.

[0072] (V) Economic Analysis The economic aspects of building the bio-fermentation bed provided in this scheme are analyzed as follows: (1) In terms of cost estimation, based on the calculation of 1 square meter of bio-fermentation bed with a thickness of 20 cm, the total material cost is about 1.2 to 1.3 times that of traditional sawdust bedding. (2) In terms of saving labor, since the bio-fermentation bed in this scheme has self-cleaning ability, it can reduce the frequency of replacing manure and the bio-fermentation bed itself, and it is expected to save more than 50% of the relevant labor costs. (3) In terms of veterinary drug costs, the bio-fermentation bed built in this scheme can effectively reduce the incidence of webbed disease in Anhui white geese during the breeding process, which can reduce the treatment costs in this part of the breeding process. (4) In terms of environmental value, the bio-fermentation bed built in this scheme can realize the on-site treatment of manure from Anhui white geese, which can reduce environmental pressure and potential sewage discharge costs.

[0073] In summary, considering the economic cost of the bio-fermentation bed provided by this solution from the above four aspects, the use of the bio-fermentation bed in this solution can bring an overall economic benefit of approximately RMB 0.5 to 1.0 per goose during the entire fattening period of Anhui West White Geese. Therefore, the bio-fermentation bed in this solution has good promotion and application value.

[0074] The basic principles, main features, and advantages of this invention have been described above. Those skilled in the art should understand that this invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made without departing from the spirit and scope of the invention, and all such changes and modifications fall within the scope of the invention as claimed. The scope of protection claimed by this invention is defined by the appended claims and their equivalents.

Claims

1. A bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet of geese, characterized in that, It consists of a support layer and a fermentation layer laid from bottom to top. The support layer is formed by laying coarse rice husks with a particle size greater than 3mm on the floor of the goose house to a thickness of 3-8cm. The thickness ratio of the support layer to the fermentation layer is 3-8:10-25. The fermentation layer is formed by mixing functional bacterial liquid and fine rice husks with a particle size less than 3mm and laying them on the surface of the support layer. The moisture content of the fermentation layer is 35-45%. The functional bacterial liquid includes Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae. The ratio of the number of live bacteria of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae is (0.9-1.1):(1.4-1.6):(0.4-0.6).

2. The bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 1, characterized in that, The support layer also includes auxiliary materials, the weight ratio of which to the coarse rice husk is (1~3):(19~17); the auxiliary materials include zeolite powder or attapulgite powder.

3. The bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 1, characterized in that, The total viable bacteria count in the functional bacterial solution is not less than 1×10⁻⁶. 8 CFU / mL.

4. The bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 1, characterized in that, The ratio of live bacteria of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae is 1:1.5:0.

5.

5. The bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 1, characterized in that, The weight ratio of the fine rice husk to the functional bacterial solution is 20:2~3.

6. A method for preparing a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in any one of claims 1 to 5, characterized in that, It includes: The mold-free rice husks were dried and crushed in sequence, and coarse rice husks with a particle size greater than 3 mm and fine rice husks with a particle size less than 3 mm were screened out. Mix Bacillus subtilis stock solution, lactic acid bacteria stock solution, and Saccharomyces cerevisiae stock solution at a live cell ratio of 1:1.5:0.5 until homogeneous; then dilute with sterilized 3%–8% brown sugar water 5–15 times to obtain a total live cell count of not less than 1 × 10⁻⁶. 8 Functional bacterial suspension with CFU / mL; The fine rice husks and the functional bacterial solution are mixed evenly at a weight ratio of 20:2~3, and activated at 20~30℃ in the dark for 12~24 hours to obtain the fermentation layer. After mixing coarse rice husks and auxiliary materials in a weight ratio of (19~17):(1~3), the mixture is laid on the ground of the goose house for 3~8cm to form the support layer. A fermentation layer is then laid on the surface of the support layer, and the thickness ratio of the support layer to the fermentation layer is 3~8:10~25, thereby realizing the construction of a biological fermentation bed in the goose house to prevent inflammatory wart-like protrusions on the webbed feet of geese.

7. The method for preparing a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 6, characterized in that, The preparation method also includes leveling the support layer after it is laid. The leveling operation is as follows: first, use a long bamboo pole to push it horizontally, then walk on the support layer manually; finally, use a long bamboo pole to push it horizontally a second time.

8. The method for preparing a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 6, characterized in that, The preparation method also includes regularly maintaining the bio-fermentation bed used to prevent inflammatory wart-like protrusions on the webbed. The maintenance process is as follows: every 3 to 5 days, the fermentation layer is turned over with a rake, and the turning depth is from the upper surface of the fermentation layer downwards to 60% to 80% of the thickness of the fermentation layer.

9. The method for preparing a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 8, characterized in that, The maintenance process also includes, after 25-35 days of use of the bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed surface, adding the functional bacterial solution at a rate of 1-2 L / m². 2 The amount of product is evenly sprayed onto the surface of the fermentation layer.

10. The method for preparing a bio-fermentation bed for preventing inflammatory wart-like protrusions on the webbed feet as described in claim 8, characterized in that, The maintenance process also includes replacing the entire bio-fermentation bed used to prevent inflammatory warts on the webbed when the subsidence thickness exceeds one-third of its initial total thickness, or when the residual amount of fresh feces on the fermentation layer surface of the bio-fermentation bed used to prevent inflammatory warts on the webbed after 24 hours exceeds 50% by weight of dry feces per unit area, or when a persistent odor cannot be eliminated by turning it over.

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