Vinasse ammonification technology

• Main Authors: LIU YUNFEI, LEI HEXIAN, YIM MYUNG JIN, LI HUALEI, YANG ZHE
• Format: Patent
• Language: Chinese; English
• Published: 25.03.2022
• Subjects: FODDER; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a vinasse ammoniation technology which comprises the following specific steps: (1) stacking wet sorghum vinasse on an ensilage pit or the ground, tightly stacking and compacting; (2) scattering urea on the surface of the vinasse; (3) scattering urea by using a plastic film to tightly seal the vinasse so as to prevent the vinasse from leaking air; and (4) sealing for more than 15 days to finish ammoniation. According to the vinasse ammonification technology, the protein content and the non-protein nitrogen content of the vinasse can be increased, the amino acid content of the vinasse is increased, the aflatoxin content is reduced, the shelf life is prolonged, and the purposes of reducing cost and improving efficiency in the beef cattle breeding process are achieved. 本发明公开了一种酒糟氨化技术，具体步骤如下：(1)把高粱湿酒糟堆放在青储窖或地面上，堆紧、压实；(2)在酒糟的表面撒上尿素；(3)用塑料薄膜撒尿素的把酒糟封严实不让其漏气；(4)密闭封存15天以上即氨化完成。本发明中的一种酒糟氨化技术能够提高酒糟的蛋白和非蛋白氮含量，提高酒糟的氨基酸含量，降低黄曲霉素含量，延长保质期，在肉牛养殖过程中达到降本增效的目的。