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Chicken manure serves as an economical and low-energy feed option, particularly when conventional protein feeds are costly and energy-rich alternatives are limited. By substituting some protein materials with chicken manure, not only does it provide additional energy, but it also enhances the economic efficiency of livestock farming while reducing environmental pollution. Feeding ruminants with processed chicken manure significantly boosts protein digestibility since rumen microbes can utilize organic acids—approximately 35% of chicken manure—as an energy source, converting unusable crude protein into bacterial protein.
Currently, there are several methods for fermenting chicken manure:
Firstly, the principle of natural silage fermentation and the traditional approach to making silage are similar. A container, such as a cylindrical barrel, pit, or silo tower, can be used for silage storage.
For the first formula, mix 70% chicken manure, 20% forage or straw powder, and 10% bran in proportion, ensuring the moisture content remains around 60% (you should be able to form a clump without dripping water). Place the mixture into a pit and seal it for 4 to 6 weeks. After fermentation, the chicken manure resembles yellow sauce, has a yellow-green hue, and smells somewhat like distiller’s grains, improving its palatability. This method ensures that after a pathological quarantine check, no pathogenic bacteria are detected.
In the second formula, combine fresh chicken manure with bran in a 3:2 ratio or half with broken barley, adjusting the moisture to about 50% for silage. Seal the mixture and maintain a temperature above 5°C. After 20 to 40 days, it can be used for feeding. Mixing this silage with straw and hay improves its palatability.
The third formula involves silaging chicken manure mixed with bedding. Before collecting the bedding with chicken manure, cut the bedding into pieces about 5 cm long. The type and quantity of bedding should suit the cattle's dietary requirements.
A fourth method, inspired by Japanese data, involves mixing semi-dry chicken manure, grass, bean cake, rice bran, and husks (to promote fermentation) in a barrel. Close the barrel's opening with a stone for lactic acid fermentation, and after 3 to 5 weeks, it can be fed to chickens, fattening pigs, and breeding sows. The resulting feed has enhanced palatability and absorption rates.
Next, consider the koji fermentation process developed by the Institute of Biochemistry Xiangfan. This process uses a suitable culture and isolates the chicken P2 strain, identified as Aspergillus oryzae, which does not produce aflatoxin B1. The koji contains 5 to 6 billion spores per gram of dry koji, is yellow, and has strong fermentation power. Fermenting chicken manure with this koji results in a product with a pure smell, no odor, a crude protein content exceeding 29%, a 3.5% increase in reducing sugars, and a tripling of total free amino acids. Feeding trials show that fattening pigs with 30% fermented chicken manure grow faster, have stronger disease resistance, and achieve a meat-to-feed ratio of 1:3.34 compared to a ratio of 1:3.40 for compound feed pigs, with no significant difference (P > 0.05). To prepare the feed, mix 70% fresh chicken manure, 10% bran, 15% rice bran, and 5% koji powder with water, thoroughly blend, and ferment in a 窖 (pool, tank) for 48 to 72 hours.
Two important considerations are the moisture content of the chicken manure, ideally kept between 32% and 38%. Too much moisture leads to excessive acidity, while too little prevents proper fermentation. Adjust the water content accordingly, adding bran if necessary. The fermentation time depends on temperature, taking about three months in winter and one month in summer in temperate and subtropical climates. You can gauge fermentation progress by monitoring the internal temperature: it rises initially due to bacterial heat generation, reaching up to 83°C, then stabilizes when it equals the external temperature, indicating fermentation completion.
Thirdly, the EM bacterial fermentation method for chicken manure involves collecting fresh chicken manure under cages in a chicken house using wheat bran, rice bran, or grass powder as bedding. The litter-to-manure ratio is approximately 3:2, with a combined moisture content of about 35%. Fresh chicken manure without diseased chickens is ideal, and the best results occur when cleaning and fermenting on the same day. Fermentation is less effective with long-term use of high-dose additives.
The dosage and preparation of the EM bacterial solution involve processing 500 kg of chicken manure with 400 ml of EM bacterial solution and 400 g of brown sugar. First, calculate the required amounts proportionally, dissolve the brown sugar in warm water (around 50°C), dilute it with cold water, add the EM liquid, and mix it with 5% of the chicken manure and litter volume.
EM fermentation of chicken manure involves layering the cleaned manure in a fermentation tank or cylinder, each layer being 20 cm thick, with an EM diluted solution evenly sprayed over each layer. The moisture content should be about 40%. For every 20 cm layer of manure, spray the EM diluted solution, repeating until full, then seal with plastic sheeting. Under normal temperatures, EM fermentation takes three days in summer and five to seven days in winter. The fermented manure replaces odors with an acidic, fragrant scent, and white hyphae covering the surface indicates successful fermentation.
Scattered chicken feathers in the manure can harm a cow's rumen. During processing, pay special attention to removing these feathers.