Disposable Negative Pressure Drainage Device Changzhou Weipu Medical Devices Co., Ltd. , https://www.cnweipumedical.com
Why is it better and safer to dry the fermentation bed during production? The reason lies in the powerful activity of the functional microbial strains used in the pig bedding. These microbes work effectively under specific conditions, such as when rice bran is used as a carrier with a moisture content of 65%. However, during operation, there's no need to add water to the litter. When the functional microorganisms are active, maintaining a moisture level of 65% is ideal, and drying it out can actually be more secure and efficient. But why is that?
Let’s take the Jinbao fermentation bed as an example. In this system, the sawdust layer is typically only 50 cm thick, and the moisture content is kept at around 65%, which is the standard for the Jinbao fermentation bed. It requires only specific bacterial species, without the need to add water, making it safer and more stable. But where does the moisture come from?
First, let's look at the sources of moisture:
1. **Sawdust itself**: Fresh sawdust, such as from Chinese fir, eucalyptus, or other types of wood, naturally contains a high amount of moisture. Depending on the type of tree, the moisture content can range between 40% to 60%. Even older, drier sawdust may still contain about 30% moisture by dry weight.
2. **Pig waste**: Pig excreta is a major source of moisture. On average, each pig produces about 4 kg of waste per day, and the moisture content in feces is generally around 60%. Urine also contributes significantly, making it a key factor in maintaining the moisture balance in the bed.
3. **Other sources**: There may be some residual moisture from drinking water, feed, or rainwater, but these are minor and can be managed through proper sheltering and drainage systems.
Secondly, not adding water is actually better and safer. Since the moisture comes naturally from the sawdust and pig waste, there's no need for human intervention. If we were to add water manually, it could easily lead to over-saturation. Once the moisture exceeds 65%, the functional microbes can become overwhelmed, leading to their death and the failure of the fermentation process. On the other hand, if the moisture is too low, the microbes can go into a dormant state, slowing down the fermentation process. However, when the right moisture level is maintained, the microbes function optimally, helping to reduce odors, improve the environment, and increase economic efficiency.
Therefore, drying the fermentation bed is not only more practical but also safer and more effective in the long run.