Method for preparing feed by using aged vinegar residues

• Main Authors: SHANGGUAN MINGJUN, ZHANG HONGGANG, CAO LIANG, ZHENG JIANTING, WU XIA, REN KELIANG, FAN AIFANG, ZHANG BIANYING, WANG FANG
• Format: Patent
• Language: Chinese; English
• Published: 10.09.2014
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FODDER; FOODS OR FOODSTUFFS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention discloses a method for preparing feed by using aged vinegar residues for solving the problem that the application of the vinegar residues is limited to animal feed production because of low protein, high fiber content, sparse texture, high granulation difficulty and the like. According to the method, microbial compound bacteria which can improve the vinegar residue protein, reduce rough fibers and improve the palatability is screened and used for fermenting the vinegar residues, so that the vinegar residues can be more widely applied to animal production, the vinegar residue utilization ratio by animals can be improved, the cultivation cost is reduced, and the Shanxi aged vinegar residues can be turned into valuable, and the economical benefit of farmers can be increased.