Complete Guide to Methods and Formulas for Feeding Chickens with Okara

AbstractMethods for feeding chickens with okara: mix directly into complete feed for feeding, or directly use commercial complete feed and then feed with a small amount of fermented okara. Formula for feeding chickens with okara: crushed rice straw or stalk powder accounts for 5-20%, okara accounts for 65-75%, the amount of feed fermentation agent used needs to be added at 3‰, others can use cornmeal or rice bran, among which the ratio of cornmeal or rice bran to okara can be properly adjusted according to the actual moisture content of the okara and other actual conditions.

I. Methods for Feeding Chickens with Okara

1. Generally, it can be directly mixed into complete feed for feeding. Commercial complete feed can be used directly, and then fed with a small amount of fermented okara. For 0-4 weeks of age, the ratio is 20% fermented okara, 80% complete feed, and 0.8% of 4% type premix. When first feeding fermented okara, first domesticate with a 10% amount, then gradually increase to 20%. If the chickens are still relatively adaptable, the amount can continue to be increased, which helps reduce costs.

2. For 4-10 weeks of age, the ratio is 30% fermented okara, 70% complete feed, and 1.2% of 4% type premix. If the chickens are still relatively adaptable, the amount can continue to be increased, which helps reduce costs. For those over 10 weeks of age, the ratio is 35% fermented okara, 60% complete feed, 5% cornmeal, and 1.4% of 4% type premix. If the chickens are still relatively adaptable, the amount can continue to be increased, which helps reduce costs.

II. Formula for Feeding Chickens with Okara

1. Ingredients: crushed rice straw or stalk powder accounts for 5-20%, okara accounts for 65-75%, the amount of feed fermentation agent used needs to be added at 3‰, others can use cornmeal or rice bran, among which the ratio of cornmeal or rice bran to okara can be properly adjusted according to the actual moisture content of the okara and other actual conditions.

2. Mixing: first fully mix the fermentation materials evenly, then add water and mix well. Generally, the moisture content of the materials is controlled at about 50%-60%, that is, when the mixed materials are tightly held in the hand, water marks are seen between the fingers but no water drips, and when released and dropped to the ground, it is suitable if it disperses. If water juice can be squeezed out and it does not disperse when dropped to the ground, then the moisture content is greater than 75%. Neither too dry nor too wet is acceptable, and adjustment is needed.

3. Sealed fermentation: after mixing well, it needs to be promptly put into containers such as vats, basins, pools, and plastic bags, then covered well with plastic film. In summer at temperatures above 30°C, sealed fermentation takes about 5 days; at 25°C, fermentation takes about 7 days; at 20°C, fermentation takes about 10 days. The lower the temperature, the longer the fermentation time. Generally, the fermentation time can be adjusted according to local actual conditions. When the materials have a sweet, fragrant, and alcoholic smell, they can be used for feeding.

III. Precautions for Feeding Chickens with Okara

1. Materials that have already become moldy and spoiled, or have an abnormal stench, cannot be used as fermentation raw materials. If the fermented materials become moldy and spoiled or emit an abnormal odor due to improper storage, they are also not suitable for feeding chickens. When stacking and loading materials into pools, they need to be sealed, but must not be pressed tightly.

2. Generally, when taking materials from containers or bags for feeding, the containers need to be sealed promptly and must not be exposed for too long, to avoid contamination, corruption, and spoilage. They need to be stored in a cool and dry place. If the fermented materials are to be preserved for a long time, they need to be sealed tightly and pressed firmly and compacted.

3. The air in the packaging bags needs to be discharged as much as possible. This not only allows long-term preservation, but during preservation, degradation also occurs. The longer the time, the better the digestion and absorption rate, and the better the nutrition. They can also be sun-dried and placed in vats for preservation.