Some of the roughages are poor in palatability when they are fed to livestock and poultry, but they can greatly improve the palatability of livestock and poultry after being prepared by chemical, physical, and biological fermentation methods. First, chemical treatment method. The plant stalks are first cut into 3–5 cm long, 3,000 kg of 1% quicklime liquor per 100 kg of roughage, soaked for a day and night, and then drained to remove water to feed the animals. Second, the physical modulation method. With a variety of green feeds, roots, tubers, and stalks should be chopped, shredded, or crushed when feeding livestock. Feed the herbivorous animals with green feed and stalks. Do not cut too short. Feeding cows should be 3–4 cm. Feeding pigs and poultry should be chopped or beaten. Juicy feed such as tubers and tubers should be washed and cut. Broken, grain feeds should be ground and pigs should be ground to larger particles. Third, the biological modulation method. Fermented feeds have an acid, sweet aroma and good palatability, which is conducive to digestion and absorption and improves utilization. Natural fermentation is usually used. After the roughage was chopped, the feed was soaked in a ratio of 1:1.5 with warm water of about 30°C. Then it is tightly packed in the tank or concrete tank, and the weight is pressed and closed. After 5-7 days of fermentation, livestock and poultry can be fed.
Fresh Vegetables
Dried Garlic Flake,Dehydrated Garlic Flake,Dehydrated Garlic
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