What should I do with the swill leftovers in the restaurant and feed them to the pigs?

Generally, it is very troublesome to burn coal, cook and boil and feed pigs with swill leftovers. Large pig farms usually need to buy boilers and cook with hot steam. If you don't cook, pigs will have diarrhea and seriously affect their growth and development. Even if it is cooked thoroughly, it can only be used up the same day, and it can't be left until the next day, otherwise it will turn sour. Even boiled swill can't be fed to piglets below 100 kg, otherwise it will also cause diarrhea. Not only that, but also time-consuming, laborious and expensive, and equipment needs to be purchased. Moreover, the unfermented fermented water can only be fed to large pigs above 100 kg. After swill was fermented with Lebeifeng swill starter, it was very different. As long as the fermented swill is well sealed, it can be stored for more than half a year without deterioration, and it is better and more fragrant. Not to mention the tiring work of burning a fire. There are piles of flies in pig farms cooked with swill, which seriously affects the environment. Using fermentation method can greatly reduce flies (more than 80%), and the fermented swill leftovers have the flavor of distiller's yeast and better palatability. Secondly, inhibit the activity of harmful bacteria, increase the acidity of swill, effectively control nitrite, and increase beneficial microorganisms such as lactic acid bacteria, bifidobacteria and streptococcus lactis. Protein in swill has also been improved to some extent, making it easier to digest.