How to Ferment Soybean Dregs?
Soybean dregs, also known as soy residue, are the by-products left after processing soy milk or tofu. While they contain valuable nutrients, they also have three major anti-nutritional factors: trypsin inhibitor, goitrogen, and prothrombin. These substances can interfere with protein digestion in pigs, leading to digestive issues such as diarrhea and poor growth performance. Therefore, it is not advisable to feed them directly without proper treatment.
Fermentation is an effective way to improve their nutritional value and digestibility. For example, using Kinpo No. 2 starter, the soybean dregs need to be cooked first before fermentation, which significantly enhances their feeding effect. Many of our customers in Hefei have achieved excellent results using our Golden Baby Type II starter.
The recommended formula is: 50% grass powder, 25% soybean dregs, 25% wheat bran, and 2‰ (0.2%) of the Golden Baby Type II starter. If you want to ferment the grass powder first, you can use the Golden Babel Type-8 straw fermenting agent. However, if you don’t use the Type-8 starter, the amount of grass powder should be reduced to 30%, 25%, or even 20%, depending on your needs.
Fermenting soybean dregs not only makes them more palatable for animals but also helps break down the anti-nutritional factors, making the feed safer and more nutritious. This process is simple, cost-effective, and highly beneficial for livestock farmers looking to improve feed efficiency and animal health.
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