Fertigation bed pig technology has many ecological benefits


Nowadays, eco-fermentation beds have been highly sought after because of their environmental protection, time and cost savings, and have been highly concerned and supported by the national, provincial and municipal governments. What are the benefits of a fermented bed so much appreciated? The use of professional functional microorganisms as the “center” of the material energy cycle and conversion of the golden treasure dry-sweeping bed pigs continuously and effectively decomposes, digests, or converts pig waste such as excreta and sawdust into other nutrients ( For example, a variety of crude protein, bacterial proteins, amino acids, etc.) The nutrition provided by the pig manure causes the beneficial functional bacteria to continuously grow and multiply, forming high-protein mycelium and various metabolites. After being eaten by the pig, it is not only It will help digestion and improve immunity, but also improve the conversion rate of feed. It saves money and saves energy, saves money, and the pig farm really becomes a clean "garbage disposal workshop." Specific functional benefits can be summarized as follows:

1, the fermentation bed can play the role of an animal doctor. After fermentation, the litter blend decomposes or degrades many beneficial substances, such as the growth of actinomycetes, bacterial proteins, trace elements, amino acids, various beneficial metabolites, growth promoting factors, and trace elements. It also plays a good and sometimes even critical role in the growth of pigs. Through arching the ground, pigs can absorb various trace elements necessary for the maintenance of life's metabolism, prompting their growth and development process to be “nutrient-deficient” (such as iron deficiency, calcium, zinc, etc.). On the concrete floor, pigs cannot turn over the arch and cannot feed the necessary trace elements at all. Therefore, they often cause illness and need to take medicines or artificially add vitamins to help them obtain the necessary trace elements to maintain their lives. The fermentation bed is a “big warehouse” that supplies trace elements for free all year round.

2, the fermentation bed can play a "natural air conditioning" role. In the piggery's fermentation bed made by using the golden baby dry-fermented starter, it is "cool in winter and cool in summer". The mixture of swine manure and sawdust bedding functions rapidly under the action of microorganisms to decompose and decompose and produce heat. The temperature of the central fermentation layer can be up to forty to fifty degrees or more, and the surface layer is not fermented as usual, and the temperature is maintained at 20 for a long time. degree. In the winter below 0-15°C, coal-fired heating costs can be greatly reduced, pigs are less likely to get sick, and much trouble is saved. At the same time, although the maximum temperature of the microbial fermentation in the core layer of the fermentation bed can reach about five to sixty degrees, but through the buffer layer, to the surface of the bed, due to the large contact area with the outside, does not have fermentation conditions, so the surface temperature is stable for a long time. Twenty-odd degrees, and basically formed a warm winter and cool summer hot bed.

3, the fermentation bed has "automatic cleaning" function. Throughout the fermentation bed, pigs and sawdust bedding, microbes, pig manure, etc. form an "ecological chain," like a factory "workshop," and it always keeps flowing, including pig manure and urine. The organic matter is transformed in the cycle by the “functional” microbe of the “treasure microorganism” in the Kimberly dry starter. The microorganisms “eat” the pig manure and the pig “eats” the microorganisms and metabolites. The whole pig house has no residue without residue” zero emission". No feces and rubbish produced, so that flies and mosquitoes lost their foundations for survival. Epidemic diseases were much less. The entire pig house was very hygienic and clean. It was difficult to see flies, and the air was fresh and smelly.

4, the fermentation bed can make pork smell. There are many factors that affect the quality of the meat, such as the use of various veterinary drugs, improper feed additives, unqualified feed, etc., resulting in pork with high moisture content, poor taste and so on. Pigs that grow in wet conditions have a high moisture content and their pork does not have that natural flavor. Pigs that have used excessive amounts of factory feed, veterinary drugs or additives for a long period of time have odors and smells. Pigs growing in the jinbao dry-sweeting bed are like the pigs that grow in nature or in the wild. They rarely get sick, they have fewer colds, they rarely use drugs, and their meat tastes good and fragrant.

Traditional soil pigs are odoriferous, cold in winter, and hot in winter, and pigs are susceptible to disease. Pig-raising in the fermentation bed is a major innovation in conventional soil pigs, which has special economic value and ecological environmental significance. Over the past 8 years, Beijing Huaxia Kangyuan has been committed to the promotion of ecological environment-friendly breeding, bringing the best and most practical breeding methods to the public, and working hand in hand to jointly develop green environmental protection homes! For details, please contact: Beijing Huaxia Kangyuan Technology Co., Ltd. Telephone Toll Free Hotline:

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