牛羊膨化发酵罐头饲草技术简介：

A brief introduction of the development of a High Quality Puffed Fermented Canned Feed for Cattle and Sheep.

“秸秆膨化罐头饲料”技术，是历时十五年研发的拥有自主知识产权的实用型新技术。

The technology rely on  “using the stem of sweet corn ( straw ) developed into a canned feed “ is an achievement as a result of 15 years of industrial research and analysis, and is now possessing its own intellectual property right and is proven appraised as a new technology.

膨化发酵罐头饲料的基本原理是：高温高压膨化灭菌，乳酸菌发酵提升营养价值。

The fundamental philosophy of the development of “ Fermentation “ is :  By means of high temperature and high pressure puffing sterilization, lactic acid bacteria fermentation extracted out the enhanced value of nutrition , the Laxtobacillus to become an expanded fermented nutrition value.

1、关于核心乳酸菌发酵技术：

1. Relevant to the core lactic acid bacteria fermentation :

A、专用乳酸菌的最大优势：

A. The advantages of using special lactic acids bacteria:

① 产生新物质。

① Produce new substances and.

② 降解秸秆粗纤维。

②  Degrade of the rough fibre density from the straw.

该乳酸菌是专门培育驯化的专门用于秸秆发酵的高效菌种，能够将秸秆中难以利用的营养成分有效转化为生物蛋白，还能将碳水化合物和粗纤维等大分子降解为可消化的小分子养分，产生乳酸等小分子有机酸，产生抗菌肽和促长肽以及多种有益成分，蛋白质和17种氨基酸含量都显著提高。

The lactic acid bacteria is specially cultivated for domestication for the fermentation of the straw efficient strains of the bacteria, supposedly be difficult to use straw nutrients but effectively converted to biological protein, but also to carbohydrates and crude fibre and other macromolecules degradation of digestible small molecules nutrients, produce lactic acid and other small organic acids, produce antimicrobial peptides and promote peptide and a variety of beneficial ingredients, protein and 17 kinds of amino acids would significantly be increased.

B. 即提高秸秆本身的消化率，又提高对饲料的消化率：

B. To improve the digestibility of the straw itself, but also improving the digestibility of the feed :

① 发酵后的成品，营养成分明显提高，浪费率几乎为零，牛羊喜食。

① After fermentation of finished products, significantly increase nutritional contents, the wastage rate is almost zero, suitable to feed both cattle and sheep .

② 吃进去之后，可消化率显著提高，最高可达80%以上，增重显著。

② After eating in, digestibility increased significantly, up to 80% or even more, weight gain is significant.

C提高牛羊抗病力和免疫力：

C. To improve level of resistance in disease and immunity of cattle and sheep.

① 牛羊拉稀显著减少，毛色光亮。

① Cattle and sheep diarrhea significantly reduced, the hair color is shiny and bright.

② 瘟疫发病率大大降低。

② The incidence of plague and catch virus be greatly reduced.

2. 关于膨化技术：

2. On the Puffing Technology :

A. 膨化过程中温度可以达到120摄氏度以上，有效杀灭有害细菌。

A. Puffing process can reach temperature above 120 degree C, effectively destroy harmful bacteria.

B. 有效释放秸秆中的营养成分。

B. Effectively release of nutrients from straw.

3. 关于保存及运输

3. On the preservation / storage and transportation :

A. 成品保质期可以达到三年。

A. Finished products storage live time can last up to three years.

B. 温度在50摄氏度以下皆可保存、运输。

B. Can be stored below 50 C , and during transportation.                         

C. 成品为真空包装，60CM直径、60CM高度圆柱形包装，重量为95公斤左右，便于运输。

C. Finished product is in vacuum packaging , 60CM high cylindrical shape , weighing about 95  

Kg , easy to transport by truck and or in a container.