In order to make pigs grow more long and lean, pig farmers must do the following.
Selection of excellent pig breeds: lean-type pigs have longer body, straight and dorsal lines, especially full hindquarters, lean percentages of up to 50% to 65%, fast growth, high feed utilization rates, and foreign Duroc pigs. Landrace, Landrace, Subai, and Yorkshire pigs are prominent examples. However, these pigs are large in size and consume a lot of material and are not easily accepted by farmers. In order to raise live pigs with high lean meat ratios, they can be used to cross-breed with traditional fine pig breeds using traditional local fine pig breeds. The lean meat percentage of hybrids is generally about the average value of the lean meat percentage of the parents, which is higher than traditional local pigs. It is 7%~13% higher, and the hybrid pig is superior to its parents in many aspects. With a faster growth rate, stronger viability, higher feed utilization, strong disease resistance, coarse material resistance, and easy feeding.
Changing fattening methods: In the growth process of pigs, the growth of lean meat and fat has obvious stages, namely piglet long bones, medium pig long meats, and big pig long warts. Generally, the weight of lean meats grows rapidly before the weight reaches 60kg. The growth rate reached the highest peak at about 75 kg, and then slowly decreased; and the body fat at 60 kg to 90 kg was 3.5 to 4.5 times the fat growth rate of 20 to 40 kg, indicating the deposition rate of lean tissue in the late fattening period. Slowing down and accelerating the deposition rate of fat requires the change of the muscle growth in the early stage, and the traditional “hanging shelf†feeding method that uses energy feed in the later stage should promote the use of sufficient feeding in the early period to promote muscle growth and development, and limit the amount of fat in the later period. Deposition of "hanging tail" feeding methods. That is, the weight of 60 kg can be fed before the dry concentrate or wet mix, such as the preparation of full-priced feed, the formula: corn 59%, soybean cake 15%, rice bran 14.5%, wheat bran 10%, stone powder 0.8%, bone meal 0.4% , Salt 0.3%, so that pigs freely eat and drink; 60 kg should be limited after feeding, feed 3 times a day, every time 80% can be full. Feeding should be done regularly, quantitatively, enough for drinking water, and feed with high protein content and green feed. In this way, it will not only save the feed but also increase the lean meat rate, so that the pig can sell a good price.
Improve nutrition levels: Make full use of local feed resources, properly match the diet, and properly add high-efficiency feed additives such as nutrient redistribution agents to meet the nutritional needs of finishing pigs, and in particular to provide proteins that require the growth of lean meat. In the pre-fattening period of less than 60 kilograms, the crude protein in the diet should reach 16% to 18% and the digestion energy should not be lower than 3100 kcal/kg; in the late fattening period of more than 60 kilograms, the crude protein in the diet should be kept at 13%. 15%. Digestive energy can be 2900 kcal/kg.
Casting boars: Casting boars gain about 10% more than non-castrations. Fattening periods are shortened by about 20 days. Feeds are saved by 8%, and lean meats are increased by 3% to 5%.
Scientific prevention and control of diseases: The occurrence and spread of swine diseases seriously endanger the development of the swine industry, which will bring huge economic losses to pig producers. In particular, adopting traditional methods to raise pigs is even more threatened by epidemics. It is imperative to establish standardized immunization procedures for prevention of epidemics, adhere to regular and irregular epidemic prevention and deworming in spring and autumn, and do a good job in sanitation and disinfection.
Slaughter at a proper time: The slaughter weight has a linear relationship with the lean meat ratio. The larger the body weight, the lower the lean meat percentage and the more fat and fat. Generally, the foreign breeder pigs and hybrid pigs are slaughtered at 90 kg to 100 kg, and it is better not to exceed. The above weight, otherwise it will not only reduce the lean meat, but also waste feed and reduce economic efficiency.
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