Contains 20% solids, and the dry matter contains 84.7% crude protein, which is higher than the most commonly used beans in feed.
Nearly doubled. The blood has a strong smell of blood and palatability is extremely poor and must be treated properly
Can be applied to the feed industry. The use of microbial fermentation to treat blood is a blood that has developed in recent years.
Liquid treatment method. It can make the protein molecule smaller, increase the solubility, and use of it by livestock and poultry.
The rate has greatly increased. The following is a brief introduction to the production method of active fermentation blood meal:
1. Soil production methods Most slaughter companies currently slaughter 200 pigs daily.
The blood volume is about 1000 kg. For such a scale of blood production, the use of soil fermentation is
More suitable. The equipment it needs is very simple, a 5 to 10 square meter cement mix
Taiwan, one high-pressure or atmospheric pressure steamer, 20 square meters fermentation room, several plastic baskets for fermentation,
Soil drying bed set, a grinder. The method of operation is: firstly place the carrier on the cement platform with blood
Mix the liquid in an appropriate proportion and steam in an autoclave or common cauldron, then cool to 30
About °C, access to 0.5% of the song, mixing evenly, stacking for 8 hours, divided into 30 to 40 liters volume
The fermentation is carried out in plastic baskets with mesh openings, and the plastic baskets are placed in the shape of a figure. Fermentation chamber temperature controlled at 26
°C or so. About 18 hours after fermentation, the material is agglomerated and the temperature rises above 32°C.
The mallets are scooped and the material is blown properly to reduce the temperature of the product to below 32°C. surface
The fermentation ends when the white hyphae are covered. The entire fermentation process requires scraping 3 to 4 times, fermentation time 36 ~
48 hours. After the end of the fermentation, the materials are dried on the soil drying bed, the control temperature is lower than 60 °C, drying
During the process, the material needs to be blown in order to accelerate the drying speed and shorten the drying time. Material water after drying
Divided below 12%, then crushed and packaged to get the product.
2. Precautions in the fermentation process Proper ratio of blood to carrier for smooth fermentation
It is very necessary to proceed. Increase the proportion of blood and carrier, although it can improve the crude protein of the product
The content and ability of the fermentation equipment to handle blood, however, excessive blood volume results in high moisture content
High-grade, poor ventilation during fermentation, which can easily cause bacterial contamination and failure of fermentation; at the same time,
When the material is dried, extremely hard blood clots are easily formed, causing damage to the crushing equipment. Experiments prove that blood
The ratio of liquid to carrier is suitably 1 to 1.2. Fermented material, crude protein content
Can increase 5.73% to 7.45%, by controlling the carrier's crude protein content, can control the product
Crude protein content. A carrier with a 1:1 ratio of bran and soybean meal, with crude protein content and pods
Relatively close, this is very favorable for the application and sales of products. All raw materials used (all
Raw material is not treated with steaming material), semi-raw material (vehicle steamed material is treated without blood treatment), full clinker
(All raw material steam treatment) Fermentation, there was no significant difference in crude protein content and enzyme activity. but
It is considered that materials that have not been treated with steam, especially blood, sometimes contain pathogenic bacteria and parasites.
Eggs and other harmful substances, causing harm to livestock and poultry, the actual production of materials should be sterilized.
Fermentation time has a relatively large effect on product quality and product yield. Over-fermented material surface production
A large number of spores are produced. Spores fly and over-fermentation increase the material loss. Fermentation is required during production.
When the surface of the material is covered with white hyphae, it usually takes about 36 to 48 hours. Fermentation process
The temperature of the medium material is controlled at 28°C～32°C. The temperature is too low or too high to prolong the fermentation time for the enzyme.
There is a loss of vitality.
3. Product quality of active fermentation blood meal Active fermentation blood product produced by soil method is light
Yellow powder substance, with a special fermentation odor, no bloody smell. Compared with soybean meal, both amino acids
The composition is extremely similar. This product also contains enzymes and other physiologically active substances that are not found in soybean meal.
Using it as a substitute for soybean meal in compound feeds will surely achieve better feeding results.
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