As a kind of environmentally friendly, safe and effective ecological pig raising method, the fermentation bed pigs are odorless, non-emissive and non-polluting. They meet the requirements of people for green agriculture and have been tested and promoted in many regions. However, in the actual application process, how to effectively prevent and control the epidemic disease is still a common concern for farmers. According to statistics, at least 10% of epidemics have been highly associated with faeces, and 70% are related to ambient air quality. One of the effective ways to control epidemics is to carry out the essence of breeding ambient air quality, and disinfection is performed on air. One of the effective ways to purify. The key to using swine to dry the swine fermentation bed is to decompose and transform the faeces under the action of the microbial fermentation bed. Many people think that if the normal disinfection is carried out, it will inevitably affect the fermentation bed organisms and thus affect the operation of the fermentation bed. However, the threat of disease is increasingly complicated and diversified in the swine industry. Once the outbreak has occurred, the loss to the pig farmers has been enormous, and epidemic prevention has become particularly important. Therefore, some farmers have also conducted some disinfection methods for the pigs in the fermentation beds. explore. At present, farmers say that the normal disinfection of the pig house does not affect the use of the fermentation bed, and the disinfectant only affects the functional microbes in the surface layer and does not seriously affect the normal operation of the entire fermentation bed. In this regard, the research team of Beijing Huaxia Kangyuan Science and Technology Co., Ltd. has also conducted relevant tests and tests. The experiment uses pig farms commonly used disinfectants to carry out pig disinfection research on the pigs in the fermentation bed, and provides the prevention and control of pig bed disease in the fermentation bed. According to the reference, it provides a reference for the improvement of the technical regulations for pig breeding on the fermentation bed.
First, the material
1. Raw material for the production of fermentation bed is corn stalk, rice husk, sawdust, and jinbao dry-type fermentation bed strain (please click for details).
2. Preparation of blood plates, serum plates, trypticase soy broth (TSB), trypticase soy agar plates (TSA), PBS buffer (pH 7.2), all prepared by the laboratory.
3, the main instrument clean bench, constant temperature incubator, optical microscope.
Second, the test program
1. Trial design: Select the golden baby dry-type fermentation bed for fattening pig house, and use 10% disinfectant in the fermentation bed to disinfect pigs at a ratio of 1:600. Disinfect once a week. Turn over the litter after 24 hours. .
2. Test measurement indicators and methods (1) Collection of litter samples Samples of 0, -5, -15, and -30cm samples of mattress material were sampled at 0, 4, 8, 24, and 48 hours after sterilization. Samples are taken and each sample is mixed thoroughly and placed in sterilized bottles.
(2) Bacterial identification Take a 0.5-g sample of the litter in a sterilized Ep tube, add 1 ml of TSB medium to the Ep tube, mix well, and inoculate the TSA plate with inoculum loop to the fermentation bed leaching solution, anaerobic and aerobically culture at 37°C. Hours, pick up different colonies for Gram staining, microscopy, according to the morphology and size of microscopic examination of the bacteria, respectively, serum plates, blood plates or MacConkey flat pass purification and cultivation, identification of bacterial types by biochemical reaction test.
(3) Bacterial counts were performed using plate colony counting. Take fermentation bed material leachate, use TS culture medium to dilute, take 100mm dilution for each dilution, apply TSA plate, anaerobic at 37 degrees Celsius, aerobic culture for 20 hours, according to the difference of colony morphology and staining characteristics count.
(4) Observe the normal operation of the fermentation bed during the test run of the fermentation bed, and observe the status of padding, air permeability, and fermentation degree in combination with feeding management.
(5) Health status of pigs Observe the mental status, coat color and appetite of the pigs on the experimental fermentation bed. Record the sickness time, number, and medication of the sick pigs, and calculate the incidence and mortality rate.
Third, the results of analysis
1. Changes in the number of E. coli after disinfection As the time after disinfection increases, the number of E. coli in the upper layer (0-15cm) after fermentation appears to decrease first and then increase. The effect of disinfection on E. coli varies with its own reproduction and faeces. Excretion gradually decreased, but after 24 hours, the number of upper layers (0-15cm) was still about 50% before disinfection, while the number of E. coli in-30cm layer did not change much. 24-48 hours after disinfection, the number of E. coli in the upper layer (0-15 cm) increased rapidly. This may be due to the fact that the overturning litter provided more suitable conditions for bacterial growth, but the number of E. coli after 48 hours was lower than before disinfection. .
2. Changes in the number of Staphylococci after disinfection As the time after disinfection increased, the number of Staphylococcus in the upper layer (0-15cm) of litter decreased first and then slowly increased. Staphylococcus epidermidis was minimized after 4 hours of disinfection, - The 5cm and -15cm layers fell to a minimum after 8 hours, and the overall number of -30cm Staphylococcus did not change much. 24-48 hours after disinfection, the number of Staphylococcus in the 0-5cm layer changed slowly, while the number of Staphylococcus in 15-30cm decreased. This may be due to the start of breeding of beneficial bacteria in the fermentation bed after toppling, which inhibited Staphylococcus to some extent. The growth.
3. Change in the number of streptococci after disinfection The temperature of the stratum streptococci in the upper layer (0-15cm) of the litter was decreased sharply and then slowly increased from 0 to 24 hours after disinfection. The number of streptococcus in the 30cm layer changed little, and 24 after disinfection. At -48 hours, the number of streptococci in the 15-30 cm layer litter decreased. This may be due to an increase in the proportion of probiotic bacteria after the overturning, thereby greatly inhibiting the propagation of streptococci.
4. Bacillus number variation after disinfection Bacillus is a probiotic in fermented mattress materials. Disinfection has a greater impact on probiotics, especially for the surface Bacillus, which was reduced to 20% before disinfection 4 hours after disinfection, but with the increase of time after disinfection, the number of Bacillus gradually increased, and the spores 48 hours later. The number of surface layers of bacilli was higher than that before sterilization, which may be due to the fact that probiotics were multiplying after the overturning of litter after 24 hours. The change trend of the number of Bacillus 5-15cn was the same as that of the surface layer, but the variation in the amount of Bacillus in the litter of 15cm layer was less than 5cm. The number of 30cm layer Bacillus changed little.
5. Operation of the fermentation bed During the entire test period, the litter was not compacted, there was no dead bed phenomenon, and the manure was fully fermented and operated well.
6. Pig health conditions During the entire experiment, the pigs on the fermentation bed were light and smooth, with bright hair, mild temperament, comfortable eating, excretion, activities, and lying and rest.
IV. Conclusions and Discussion
1. The fermentation bed can be disinfected, and probiotics can be promptly propagated and replenished by tipping over the litter. After 48 hours, the number of probiotics will basically return to the level before sterilization (the surface is higher than that before sterilization), without affecting the fermentation bed. The operation.
2. Escherichia coli, Staphylococcus, Streptococcus, etc. are the main pathogens causing pig farm diseases. Fermentation bed pigs mainly utilize pathogenic bacteria in high temperature inhibiting litter produced by probiotic fermentation. The results of this test show that pigs sterilized in the piggery of the fermentation bed not only can effectively purify the pathogenic microorganisms in the air in the house, but also can kill some pathogens in the 0-15cm layer of the litter, cutting off the spread of the disease to some extent. During the trial, the pigs were in good health and effectively prevented the occurrence of the disease.
3. The test results showed that the litter was overturned after sterilization, which can effectively increase the proportion of probiotics and contribute to the continuous operation of the fermentation bed.
Through this experiment, we can fully prove that the ginba dry fermentation bed can carry out normal pig sterilization, not only will not affect the operation of the fermentation bed, but also very helpful to the propagation of probiotics in the fermentation bed. This test can also be fully used by users who use the Triloba Fermentation Bed for aquaculture. Details can be consulted: Beijing Huaxia Kangyuan Technology Co., Ltd., toll-free hotline
Recommended reading
1. Several major factors affecting the operation of the fermentation bed
2, the pioneer of ecological farming - fermentation bed breeding technology
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