Is the fermentation bed really that good? I do not think this is necessarily the case. I have personally applied it, experienced it and done comparative experiments. The experimental data show that the fermentation bed can not improve the economic benefits of raising pigs. It is found that the fermentation bed has many inherent shortcomings, especially in large-scale pig farms.
First, the reduction of feeding density leads to the cost of pigsty and the increase of land use cost. The fermentation bed technology requires that the feeding density should be reduced, and each pig occupies an area of 1.5m2, while large-scale and intensive pig farms can keep the density of each pig 1m2. This problem is not a problem for several farmers and dozens of pigs, but it is not a small problem for large pig farms. Large pig farms have reduced feeding density. In order to maintain the stock and slaughter, it is necessary to expand the pig house, so more land is needed. So it increases the cost of pigsty and land use.
Two, the fermentation bed piggery can not fully implement the disinfection and epidemic prevention procedures. Chemical disinfectants and antibiotics cannot be used in the fermentation bed pigsty. At present, large-scale pig raising is more and more threatened by diseases, and it is more and more complicated. Virus infection, secondary bacterial infection and mixed infection are becoming more and more serious. In the face of complex epidemic, can probiotics in the fermentation bed and the temperature of the fermentation bed solve the problem? Facts have proved that probiotics have no effect on inhibiting viruses. Then once the epidemic breaks out, disinfectants and antibacterial drugs cannot be used, and the consequences are unimaginable. Especially in large-scale pig farms, due to the large scale and high density of pigs, strict disinfection procedures and strict biological safety measures are important guarantees to ensure the safe and stable production of pigs. The fermentation bed is not allowed to disinfect the pigsty. What should I do? Although the temperature in the center of the fermentation bed is 50℃, it can kill most bacteria, but what about the surface? The surface is about 25℃, can it be killed? The surface was killed by probiotics? Can probiotics solve the virus? It is an idiotic dream to suppress and kill harmful bacteria and viruses by fermentation bed temperature and probiotics. Don't tell me to sterilize the pigsty with plastic film. This method is ridiculous and very tossing! How to film when there are pigs? The cost of the film is not counted, which also increases the cost. Don't say it can be disinfected, just don't spray disinfectant on the padding. How effective can it be to disinfect the corridor without disinfecting the inner wall of the pigsty? If the inner wall of the pigsty is not disinfected, there are not many bacteria and viruses breeding on the inner wall of the pigsty. When bacteria reach a certain number, pigs are easy to get sick.
Third, the problem of filling resources cannot be avoided! Small rural retail investors are easy to solve the problem of bedding resources, so the problem of large-scale pig farms is big. There are more than 20,000 pigs in our pig farm. According to this calculation, each pig accounts for1.5m2.. (Sows also account for1.5m2/head), that is, more than 30,000m2. If the padding is calculated as 60cm thick, it needs 1.8 million cubic meters. How to solve such a large demand for padding? This cannot be solved according to local conditions.
Fourth, the utilization rate of fermentation bed is low, which is not conducive to the production needs of large-scale pig farms. Generally, large pig farms implement all-in and all-out After leaving the hospital, pigs can be washed, disinfected and aired for a week so that they can be reared again. What about the fermentation bed? After the pig is discharged from the fermentation bed pigsty, the padding should be piled up and fermented again for 15 days to 1 month before it can enter the pig. Waste is the economic loss caused by this period of time. Why ignore it? This greatly reduces the utilization rate of the pigsty, and invisibly increases the cost of the pigsty.
Fifth, the fermentation bed can not achieve the effect of all-in and all-out. Why? This is mainly because the fermentation bed piggery can not be washed after it is released, and the piggery can not be disinfected with chemical disinfectant. There is also a layer of dirt on the inner wall of the pigsty after it is used because of the activities of pigs. This kind of dirt is mainly pig manure, pig saliva and other debris. There are organic substances in the dirt, which must contain many harmful bacteria, viruses and so on. If these dirty things can't be cleaned and disinfected, the next batch of pigs will be easily infected and sick after coming in. Pig farmers all know the importance of all-in and all-out, so if you want to use the fermentation bed, think carefully before you start, and don't be confused by the overwhelming publicity, otherwise it will easily lead to serious consequences.
6. It is difficult to control the temperature and humidity of the fermentation bed at an ideal level. Especially in southern summer, the high temperature and high humidity environment is easy to appear in the fermentation bed pigsty. How to solve it? Install a high-power fan? Water curtain cooling system? Water the roof? Spray? Have you calculated the cost of these measures? How can you say that the fermentation bed saves costs? Is the cost of cooling electricity low?
Seven, raising pigs in the fermentation bed is very exhausting! ! ! I speak from personal experience, and there are data to prove it.
According to some data, each breeder raises 800 ~ 1000 pigs. If each pig occupies an area of 1.5m2, this breeder needs to maintain a fermentation bed with an area of 1500m2. 1 mu = 666.67 ㎡, then the breeder should maintain 2.25 mu of bedding. It is hard to imagine that it takes a farmer about 3 hours to plow 2.25 mu of farmland in Niu Geng every other day, and the concentrated pig manure is scattered and buried. Is this a small amount of labor? How can such a labor amount be said to be labor-saving? According to our personal experience in the experiment, turning over the padding is more physically exhausting than shoveling pig manure, and the breeder also responded that the pigs who manage the fermentation bed are more tired. Maybe a small excavator can be used to turn over the padding, so according to the number of 20 thousand pigs in our company, at least 20 small excavators are needed. How to save such investment? Moreover, the maintenance cost of small excavators is not a small sum.
It is a huge project to fill the pigsty with padding and clean it up after reaching the service life. In the fermentation bed experiment, when padding is added, it is only a fermentation bed pigsty for raising 200 fattening pigs. We hired four people to work for two days before filling the padding, and each person paid 40 yuan a day, so the labor cost was 320 yuan more than that of the breeder. If all the fermentation beds are used, according to the previous 1.8 million cubic meters of padding, what a big filling and cleaning project it is!
It is said that the fermentation bed is labor-saving, and you can experience it yourself.
Eight, it is said that pigs raised in fermentation beds can sell at a better price, and the selling price can be more than 10%? At present, this is just wishful thinking. In fact, the pig vendor won't give you extra money.
First of all, the price given by the pig dealer is based on the market price, and then it depends on the pig's fur and size. No matter what method is used to raise pigs, as long as it is healthy, there is not much difference between fur and body shape, and the price can not be much different. Moreover, ordinary pig houses can completely raise pigs with bright fur and excellent body shape.
Then, you said that your pig is antibiotic-free, pollution-free, good in pork quality and so on, and you want to sell it at a higher price. The problem is that these advantages are invisible to the naked eye, and it is impossible for smart pig dealers to take risks and increase prices.
Third, at present, most pig dealers who collect pigs from pig farms only resell pigs and do not participate in the sales and processing of pork. From this point of view, most pig sellers are not very concerned about the quality of pork, whether it is polluted, whether antibiotics are used and so on. And it is impossible to ask for a price increase when selling pigs.