How to Ferment Soybean Dregs?
Soybean dregs, also known as soy residue, are the by-products from making tofu or soy milk. However, they contain three major anti-nutritional factors: trypsin inhibitor, goitrogen, and prothrombin. These substances can interfere with protein digestion in pigs, leading to digestive issues like diarrhea and poor growth performance. That's why it's not advisable to feed them directly without proper processing.
Fermentation is an effective way to improve the nutritional value and digestibility of soybean dregs. For instance, using Kinpo No. 2 starter culture, the fermentation process not only requires cooking but also significantly enhances the feeding quality and benefits. Many of our customers in Hefei have achieved excellent results by using our Golden Baby Type II starter.
The recommended formula is as follows: 50% grass powder, 25% soybean dregs, 25% wheat bran, and 2‰ of the Golden Baby Type II starter. If you choose to ferment the grass powder first using the Golden Babel Type-8 straw fermenting agent, it can further improve the fermentation outcome. However, if you skip this step, the amount of grass powder should be reduced to 30%, 25%, or even 20%, depending on your needs.
Fermenting soybean dregs not only reduces the anti-nutritional factors but also increases the availability of nutrients, making it a more valuable feed ingredient for livestock. With the right starter culture and proper preparation, you can turn what was once considered waste into a high-quality, cost-effective feed supplement.
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