What issues should be noted when feeding pigs with okara?
Issues to note when feeding pigs with okara
Okara is rich in nutrients, containing 20% crude protein and 30% carbohydrates, making it a good feed for pigs, but in the hot summer, improper feeding methods are more likely to cause adverse reactions. In rural areas, many farmers have long fed pigs with large amounts of raw okara, which in mild cases leads to malnutrition in sows, decreased appetite and diarrhea, and in severe cases leads to infertility, miscarriage or stillbirth in sows, and a decreased survival rate of piglets. Therefore, when feeding pigs with okara in midsummer, special attention should be paid to the following issues.
The quality of okara must be guaranteed: in the hot summer, okara is prone to spoilage due to its high water content. Pigs that eat spoiled okara can develop enteritis, diarrhea, dysentery and other diseases, and severe cases can cause death. Therefore, spoiled okara must not be fed to pigs. In the hot summer, to prevent okara from spoiling, fresh okara can be dried in the sun for later use. If there is a slight sour taste, before feeding, 40-50 grams of baking soda powder can be added per kilogram of okara and stirred evenly to neutralize it and improve appetite. In addition, okara should not be placed in the refrigerator; frozen okara easily causes digestive disorders in pigs. If frozen okara is to be fed, it should be fully thawed and then fed only after ensuring its quality.
It must be cooked before feeding: the main reason is that soybeans contain antitrypsin, goitrogenic substances, saponin, hemagglutinin and other toxic substances. In the tofu processing process, there is no step to cook the okara thoroughly, and the harmful substances in okara lose their effect as long as they are cooked. Raw okara contains antitrypsin, which can hinder the digestion and absorption of legume protein by trypsin in the pig's body and affect the pig's growth and development. Therefore, before feeding, it should be heated for 10-15 minutes to decompose and destroy the antitrypsin, so as to improve the absorption and utilization rate of protein.
The amount used must be well controlled: the crude protein content of okara is slightly lower than that of soybean cake and soybean meal, and its quality is also relatively poorer. At the same time, because okara lacks vitamins and minerals, long-term single feeding of okara results in incomplete nutrition, which can easily cause decreased appetite and indigestion in pigs, lead to infertility or miscarriage in sows, and reduce the survival rate of piglets. Therefore, it should be fed in combination with other feeds to meet the growth needs of pigs. Generally speaking, the amount of fresh okara in the daily diet should be controlled at 20%-25% of the total feed, and dry okara at below 10%. At the same time, energy feeds such as corn should be kept in the range of 50%-58%, bran and the like should account for 10%-15%, and the content of soybean cake or soybean meal should also remain at 5%-10%. In addition, sufficient mineral elements and green fodder should be provided according to actual conditions to meet the growth and development needs of pigs and promote healthy growth of pigs.
The quality of okara must be guaranteed: in the hot summer, okara is prone to spoilage due to its high water content. Pigs that eat spoiled okara can develop enteritis, diarrhea, dysentery and other diseases, and severe cases can cause death. Therefore, spoiled okara must not be fed to pigs. In the hot summer, to prevent okara from spoiling, fresh okara can be dried in the sun for later use. If there is a slight sour taste, before feeding, 40-50 grams of baking soda powder can be added per kilogram of okara and stirred evenly to neutralize it and improve appetite. In addition, okara should not be placed in the refrigerator; frozen okara easily causes digestive disorders in pigs. If frozen okara is to be fed, it should be fully thawed and then fed only after ensuring its quality.
It must be cooked before feeding: the main reason is that soybeans contain antitrypsin, goitrogenic substances, saponin, hemagglutinin and other toxic substances. In the tofu processing process, there is no step to cook the okara thoroughly, and the harmful substances in okara lose their effect as long as they are cooked. Raw okara contains antitrypsin, which can hinder the digestion and absorption of legume protein by trypsin in the pig's body and affect the pig's growth and development. Therefore, before feeding, it should be heated for 10-15 minutes to decompose and destroy the antitrypsin, so as to improve the absorption and utilization rate of protein.
The amount used must be well controlled: the crude protein content of okara is slightly lower than that of soybean cake and soybean meal, and its quality is also relatively poorer. At the same time, because okara lacks vitamins and minerals, long-term single feeding of okara results in incomplete nutrition, which can easily cause decreased appetite and indigestion in pigs, lead to infertility or miscarriage in sows, and reduce the survival rate of piglets. Therefore, it should be fed in combination with other feeds to meet the growth needs of pigs. Generally speaking, the amount of fresh okara in the daily diet should be controlled at 20%-25% of the total feed, and dry okara at below 10%. At the same time, energy feeds such as corn should be kept in the range of 50%-58%, bran and the like should account for 10%-15%, and the content of soybean cake or soybean meal should also remain at 5%-10%. In addition, sufficient mineral elements and green fodder should be provided according to actual conditions to meet the growth and development needs of pigs and promote healthy growth of pigs.