Avoid secondary fermentation of enzyme storage
Enzyme storage is the dry storage of crops added biological agents (feed enzymes) sealed storage, after a certain period of time, the preparation of cattle and sheep like to eat straw feed. Due to the advantages of simple operation, low cost, good effect, and not limited by the seasons, the enzymic storage has been widely used and has been widely welcomed by farmer farmers. However, with the continuous expansion of the area, there have been some problems, of which the problem of secondary fermentation of enzyme feeds is most prominent. After investigation, this situation is mostly caused by factors such as improper use of the method and poor seal during the feeding process.
First, the reasons for the secondary fermentation of enzymes stored feed
The secondary fermentation of enzyme feeds refers to the phenomenon that aerobic fermentation occurs when the enzyme stored feeds are fed after complete anaerobic fermentation, resulting in the phenomenon of moldy deterioration of feeds. The author after nearly two years of investigation and analysis believes that the reasons for the secondary fermentation of enzyme stored feeds are the following "four improper."
1, improper operation method. The secondary fermentation is aerobic fermentation. During the production of the enzyme storage, the pressing is not true, and the feeding is not sealed immediately after the feeding, so that oxygen is allowed to infiltrate and cause secondary fermentation.
2, the proportion of water is not proper. The moisture content of straw enzyme feed should be controlled at 60%-70%. During the production process, because the amount of water is not strictly added as required, when the amount of water is less, the water content in the straw is reduced under the effect of the heat of fermentation during the anaerobic fermentation stage, and the moisture is further evaporated when the water is fed, and the straw is dehydrated and shrunk. The increase of voids creates conditions for the gradual penetration of oxygen into the straw voids. When the water is added in excess, the concentration of sugars and gums in the straw is reduced during the fermentation process, and the acid-producing bacteria cannot grow normally, which easily leads to deterioration of the feed.
3, improper feeding method. Enzyme stored feeds are fermented after a certain period of time, opened in bags (cellars), and the bags (cellars) are resealed after taking them. According to the survey, some farmers have convenient plans. After receiving the material, the bags (cellars) are opened or closed tightly. After the oxygen enters, they cause secondary fermentation and even mildew and spoilage.
4, improper storage location. Store in bags (use special enzyme storage bags to make enzyme storage). After the feed is made, it should be placed in a place sheltered from wind, sunlight, and children. Some farmers make improper enzyme storage, the bag is punctured by children, oxygen enters into secondary fermentation, and some are placed in areas where the wind does not reach the sun, resulting in slow fermentation, especially when the enzymes stored in winter are easily frozen. Into ice, unable to ferment, eventually spoiled.
Second, countermeasures
1. Compact the straw. During the production of enzyme storage, the straw is fully chopped or crushed, and the bagging (cellar) must be compacted to minimize the gap between the straws.
2, strict control of moisture. When stored with dry straw enzymes, the ratio of straw to water is 1:1 to 1:2. During the production process, a handful of straw can be squeezed to force the water out, but the water content is appropriate without dropping down.
3. Seal immediately after feeding. In order to prevent the loss of moisture and the inflow of oxygen, it should be sealed immediately after each feeding in order to maintain the original pH and nutrient content in the enzyme's stock.
4, enzyme storage should be placed in sunny places. The higher the temperature, the quicker the fermentation of straw enzyme feed and the shorter the time of preparation and the better the palatability.
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