This study was conducted to find out proper ratio of six different types of fermented feedstuffs (FF) using indigenous microorganisms (FFIM) which are found in leaf mold, rice bran, loess and sawdust to determine the ration to manufacture the best quality of FFIM.
When FF was manufactured. the moisture content was 66%. The moisture content in FFIM fell to 17.76∼23.74% on the 21st-day (P$lt;0.05). The contents of crude fat and crude fiber decreased significantly (P$lt;0.05). NFE content also increased to 30.31∼36.52% on the 21st-day with 3.50∼6.31% variation from 21.41 to 30.21% (P$lt;0.05).
The pH values of six different types of FF increased continuously during the process of fermentation and the pH value of F4 was highest as 6.94 (P$lt;0.05), on the 21st-day of the fermentation process, and main order was F4$gt;F2=F3$gt;F1$gt;F6$gt;F5. The Temperature of each FF increased continuously during the process of fermentation. Fermentation day of the highest for F2, F5, F6 FF was 7th day, 7th∼12th day and 12th-day, respectively (P$lt;0.05).
In conclusion, the fermentations periods of 21th day for manufacturing feedstuffs using indigenous microoganisms will quality improvement of fermentation feedstuffs, and reduce the pollution of breed pig. And the F3 treatment was the table maxing rate of fermentation feedstuffs
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