A large number of studies have shown that how much lean meat a pig can grow, or how high the lean meat percentage after slaughter is, is determined by both genetic and environmental factors, that is, affected by pig breeds and feeding and management conditions. However, feeding lean-type pigs, if not according to the characteristics of the corresponding feeding methods, it is difficult to give full play to its advantages of long lean meat. Therefore, to increase the lean meat ratio of pigs, the following tasks must be done in production.
The selection of good breeds is a key factor in determining lean meat percentage. The lean meat percentage of fat type pigs or local breeders is generally 38% to 45%, and the lean meat percentage of the offspring that crosses with superior breeders such as Duroc can reach 55%, while the breeds of Duroc, Landrace, Yorkshire or other lean types Three-way hybrid pigs produced by pigs have a lean meat percentage of more than 64%. Therefore, the selection of rearing blood type hybrid pigs is the basis for increasing lean meat percentage.
Optimizing the feed formulation Optimizing the feed formulation focuses on making adjustments to the protein levels in the formulation, which means that different protein levels must be formulated depending on the stage of growth and development of the pig. The optimum levels of protein in the diets at each growth stage were: 22%~20% of the diets with a body weight of 10 to 20 kg, and 19% to 16% of the diets with a body weight of 40 to 60 kg; The fattening period is 16% to 14% when the body weight is between 60 kg and 90 kg. At the same time, pay attention to feeding enough fresh green feed. Through adjusting and optimizing the diet formulas in each stage, the growth rate in the early stage of fattening can be effectively accelerated, the feed/meat ratio can be optimized, the fat growth in the late fattening stage can be suppressed, the feed cost can be reduced, and the carcass lean can be increased.
Improve the level of rearing pigs should grasp the "four foods" over the "four levels": that is, catch a good milk off the first birth, grasping the care of a good under the customs clearance, grasping the food to eat a good feed off, grasping food well weaned turn off. In the rearing mode, the “promoting and controlling†method of “pre-disposal and post-limit†should be adopted, ie 60 kg before the feed is released, so that how much it can feed can be fed; after 60 kg, the feed is limited, generally limited to 10 %~15% is appropriate. Artificially control the level of nutrition and feed intake in order to facilitate the accumulation of lean meat growth. According to the experiment, the average daily growth rate of fat deposition in pigs during the pre-growth period is 29 to 120 grams, and it is as high as 120 to 378 grams after 60 kilograms. Therefore, in the early stage, pigs should be fed (not limited) to fully develop bones, fats, and meat; and appropriate control of the amount of feed (80% of the diet) in the later period can reduce fat deposition. Lean pigs are fed with dry or wet ingredients. Tests have shown that dry or wet mixes are more easily digested and transformed by pigs than soups. On the one hand, they are physiologically required. On the other hand, they are also easy to feed. The ratio of wet mix to feed water is approximately 1:1.25 to 1.50. It is advisable not to dribble with your fingers. The number of feedings per day: 4 times before 50 kg of piglet stage; 3 times after 50 kg of medium and large pig stage, drinking water is not limited. To prevent and cure epidemics, the traditional way of raising pigs is threatened and seriously endangered by disease (epidemic) disease, and it is not conducive to the healthy growth and development of pigs. Therefore, it is necessary to abandon the traditional habits of raising pigs, apply advanced pig-breeding techniques, and establish standardized and improved epidemic prevention and immunization procedures, and do a good job in the regular and unscheduled epidemic prevention, pest repelling, sanitation and disinfection work in spring and autumn. Improve slaughter pigs' slaughter efficiency.
Slaughter at the right time to grasp the timing of slaughter can not only increase the carcass lean percentage, but also improve the overall economic benefits of pigs. Determine the weight of slaughter, we must fully consider the quality of carcass and pig economic benefits, that is to say taking into account the lean meat, slaughter rate, weight gain speed and feed efficiency. The production said "appropriate slaughter period", which is "appropriate slaughter weight." General lean-type hybrid pigs are suitable for 90 kg to 100 kg body weight. According to tests: Each kilogram of meat consumed will consume about 27 kcal more energy, and an increase of 1 kilogram of fat (oil) will consume more than 70 kcal. That is, the increase in consumption of 1 kilogram of oil consumes 3 times the feed consumed in the increase of 1 kilogram of meat. It can be seen that it is wrong to “get bigger pigs and make more moneyâ€. The general breed has the best slaughter when the pig's gross weight reaches 90 kilograms, and even though the three-way hybrid pigs slaughter to 110 kilograms gross weight, it will not generally reduce the carcass grade, but may be more suitable for the consumers to have "thin and fat in the fat". The meat quality requirements.
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