Soy Sauce Residue Fermentation Feed Formulation and Operating Guide I. Product Overview Kinbago Type II Precision Feed Fermentation Aid is a cutting-edge microbial engineering product developed by integrating the latest microbiological technologies from Europe, the United States, Japan, and South Korea. It incorporates proprietary technology, including strain separation, screening, mutagenesis, purification, and rejuvenation. This process results in a high-performance blend of live microorganisms, such as Bacillus, lactic acid bacteria, yeast, and filamentous fungi. The product has a mild alcoholic scent and contains over 1 billion viable bacteria per gram. It is specifically designed for fermenting various types of concentrated feed, making it a natural and eco-friendly solution for improving feed quality and digestibility. II. Recommended Formula Soy sauce residue contains a high salt content, approximately 7–8%, which makes it unsuitable for feeding large numbers of pigs, as excessive intake may lead to salt poisoning. Typically, it should be used only as a flavoring agent. For pigs under 40 kg, soy sauce residue can make up to 10% of the diet, while for pigs over 50 kg, it should not exceed 30%. It should never be used alone, as this can reduce feed intake, cause nutritional deficiencies, or even result in gastroenteritis and death. A typical formula includes about 30% soy sauce residue, 20% corn noodles, 30% wheat bran, and the rest can be rice bran or other suitable materials. Adjust the ratio based on the moisture level of the soy sauce residue. The recommended dosage of Kinbago Type II is 1–2 times higher than standard. III. Operating Instructions First, mix the fermentation aid thoroughly with the raw material. If needed, use a gradual dilution method to ensure even distribution. Add water and mix well, aiming for a moisture content of 65–75%. To check: when squeezed, the material should feel moist but not drip. If water drips out, the moisture is too high; if it's too dry, add more water and remix. Place the mixture in containers like pots, jars, or plastic bags, seal them, and ferment at room temperature for 2–3 days. The fermentation is complete when the mixture smells sweet, slightly sour, and has an alcoholic note. For large-scale operations, you can stack the mixture on a clean concrete floor or in a fermentation tank, cover it with a plastic sheet, and ferment accordingly. IV. Important Notes 1. Ensure proper sealing during stacking or storage, but avoid compacting the material. 2. When removing fermented feed from containers, reseal immediately to prevent contamination. 3. Avoid using spoiled or foul-smelling raw materials. Improper storage after fermentation may lead to mold or bad odors, rendering the feed unfit for animals. 4. Dosage recommendations: For piglets, add 20–30% fermented feed to the total diet. For larger pigs, chickens, and ducks, use 30–50% (on a dry matter basis). Always introduce fermented feed gradually and avoid replacing more than 50% of the original feed at once. 5. Store the product in a cool, dry place away from direct sunlight. This guide provides practical steps for safely and effectively utilizing soy sauce residue in animal feed, ensuring both quality and animal health.
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