Bean curd residue is rich in nutrients, with a crude protein content ranging from 25% to 30%, making it an affordable feed option for pigs. However, improper feeding can lead to serious health issues, such as malnutrition, diarrhea, and even poisoning that could result in death. To ensure safe and effective use, there are three key steps that should be followed when feeding bean curd residue to pigs.
First, the residue must be cooked before being fed. Raw bean curd residue contains trypsin inhibitors, which can interfere with the pig’s ability to digest and absorb proteins by blocking the action of trypsin. This can negatively impact growth and development. Therefore, it's important to heat the residue for 10 to 15 minutes to break down these inhibitors, improving protein absorption and utilization.
Second, the amount of crude protein in the residue should be carefully managed. While it contains a decent amount of protein, it is slightly lower in both quantity and quality compared to soybean meal or soybean cake. Feeding it alone for long periods can lead to poor appetite, indigestion, and reproductive problems in sows, such as infertility or miscarriage, as well as reduced survival rates in piglets. It is recommended to include fresh bean curd residue at 20% to 25% of the total feed, while dried residue should not exceed 10%. Alongside, energy sources like corn should make up 50% to 58%, bran around 10% to 15%, and soybean meal or cake between 5% to 10%. Additionally, it's essential to supplement with minerals and green feeds to support overall pig health.
Third, the quality of the bean curd residue must be maintained. Due to its high moisture content, it spoils quickly, and feeding spoiled material can cause enteritis, diarrhea, or even death in pigs. During hot summer months, when there's an abundance of residue and fewer pigs, drying the residue is advisable to prevent spoilage. If a mild sour smell develops, adding 40 to 50 grams of baking soda per kilogram of residue can neutralize the acidity, improve palatability, and reduce digestive discomfort. Also, frozen residue may disrupt digestion, so it should be fully thawed and checked for quality before feeding. By following these guidelines, farmers can safely incorporate bean curd residue into their pig feeding practices, maximizing its nutritional benefits while minimizing risks.
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