The primary role of the fermentation bed is to support the activity of beneficial microorganisms, which are essential for breaking down organic matter and maintaining a healthy environment. However, this process is influenced by several factors, and daily management plays a crucial role in ensuring its effectiveness. We refer to these daily tasks as "the assistant of the fermentation bed work." So, what exactly should be done? Here are some key points to consider:
First, it's important to control the density of pigs in the piggery. Overcrowding can significantly reduce the efficiency of the fermentation bed. A recommended space of 1.2–1.5 m² per pig is ideal. Too many pigs in a small area can lead to poor microbial activity and increased waste buildup.
Second, the moisture level of the bed surface must be carefully managed. The bed should not be too dry, as microorganisms require a certain level of humidity to thrive. On the other hand, excessive moisture can lead to respiratory issues in pigs. Regularly spraying water or an active agent solution onto the bed helps maintain the right balance.
Third, regular deworming of the livestock is necessary. Before introducing pigs into the fermentation bed system, they should be thoroughly treated to eliminate internal parasites. This prevents the eggs from being ingested along with the microbial cultures, which could disrupt the fermentation process.
Fourth, the activity of the microbial strains needs attention. If non-professional strains are used, adding an active agent may be required to maintain their viability. However, professional strains typically do not need additional agents unless the wood chips in the pighouse start to thin out. In such cases, supplementing with more microbial cultures and active agent solutions can help restore the balance.
Fifth, feed amounts should be controlled. Pigs should be given about 80% of their usual feed to allow them to move and turn over the bedding material more easily. This also helps prevent excessive waste accumulation. Most pigs tend to defecate and urinate in specific areas, so managers can dig pits to bury the waste when it accumulates.
Sixth, monitoring the moisture levels in the fermentation layer is essential. The central layer should ideally have a moisture content of around 50–60%. If it becomes too wet, increasing ventilation or adding sawdust can help reduce the moisture. Conversely, if it's too dry, a light spray of water can be applied.
Lastly, it's important to avoid using chemical medications or antibiotics in the fermentation bed piggery. These substances can kill beneficial microorganisms, reducing their effectiveness and disrupting the entire system. Maintaining a natural, biological environment is key to the long-term success of the fermentation bed.
By following these guidelines, farmers can ensure that the fermentation bed functions optimally, creating a cleaner, healthier, and more sustainable living environment for their livestock.
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