EM raw fermented straw feed
EM original exposure is a world-renowned bioengineering technology invented by the world-renowned biologist Ryukyu University than Professor Jia Jiafu. “EM†is the English abbreviation of effective microbiota. EM original exposure is to subtly combine more than 80 beneficial microorganisms in 10 genera, including photosynthetic flora, yeast flora, actinomycetes, filamentous flora, and lactic acid bacteria, to allow them to coexist and prosper together and coordinate development. Compared with other biological agents, it has the absolute advantages of complex structure, stable performance and complete functions. Compared with other experts, professors, and agriculture and animal husbandry industries and environmental protection, the results are obvious. Therefore, it has been widely used in more than 100 countries and regions for agricultural breeding, aquatic products and livestock breeding, environmental protection, and human health care. Application, good results.
EM is exposed in livestock farming and is commonly used in spraying livestock and poultry pens and pond waters to improve the micro-ecological environment. Feeding water to feed directly can enhance the disease resistance of animals and assist in the treatment of diseases. The purpose is to make use of the abundant straw resources in agriculture to modulate high-quality biological feed with rich nutrition and good palatability through fermentation, so as to accelerate the rapid development of livestock and aquaculture industry. Especially the vast rural areas that use crop stalks as waste incinerators convert their fermentation into high-quality feed for livestock breeding, which not only eliminates the environmental pollution caused by the burning of straw, but also creates wealth, increases the income of farmers, and will produce good results. The ecological benefits and significant economic benefits.
The principle of using EM raw dew-fermented straw feed is to increase the amount of secretory acid through the growth and reproduction of effective microorganisms. The xylan chains and lignin polymer ester chains in the straw are enzymatically decomposed to promote the softening of the straw, the volume expansion, and the wood fiber Converts into sugars. Continuous and repeated fermentation also converted sugars to lactic acid and volatile fatty acids, which reduced the pH to 4.5-5, inhibited the propagation of spoilage bacteria and other harmful fungi, and achieved the purpose of keeping straw fresh. The starch, protein, and cellulose contained therein are degraded into monosaccharides, disaccharides, amino acids, and trace elements, which promote the feed to become soft, fragrant, and more palatable. Finally, the crude fiber that is not easily absorbed and utilized by the animal is converted into nutrients that can be absorbed by the animal, which improves the digestion, absorption, and utilization of the crude fiber by the animal.
The general method of using EM raw fermented straw feed is to mix and grind any two or more straws such as rice straw, wheat straw, corn stalks, leaves, and weeds into grass powder of about 5 mm, and then press grass powder: water: EM original Dew: Red: Sugar 100: 35 - 40: 0.1: 0.1 Proportional preparation, first dissolve all brown sugar in 3 kg of water with a water temperature of about 35 degrees Celsius, add / XEM, stir well, and then warm up. The entire amount of water is poured into the mixture, ie the EM is initially exposed to the fermentation broth, then the grass powder is poured into the fermentation broth and mixed evenly; the broth can also be splashed into the spread grass powder and mixed, and then the moisture content is measured. The simple criterion is to hold the uniform grass powder in the hand, and the finger-sew sees the water but the drop of the water-free bead is qualified. Otherwise, it is necessary to add the fermentation liquid or add the grass powder to re-qualify until qualified. Finally, the prepared fermented material is put into a pre-prepared pool, or a cylinder or a bag.
The identification method for the quality of straw-fermentation fermentation is: If you just open the storage container, there will be a scent of wine coming from you. When you taste the tongue with sweet and sour taste, it will be the qualified material; if it is only sweet, it will not be fermented enough. If only the acid is not sweet, then the water content is too high; but if there is corruption and odor, it is the failure of the fermentation, should find out the reasons for the failure, improve the fermentation process, the waste dried and re-fermented until the fermentation of qualified feed.
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