With the improvement of the living standards, quality of life, and average life expectancy of our people, fat and meat have gradually been neglected. Lean meat has become the best food for modern people to eat meat.
(I) Mastering the growth and development of pigs
The growth and development of finishing pigs is of a certain regularity, that is, “long pig bones, medium long pigs, and long pigsâ€. Therefore, this rule should be fully utilized in the pig production process.
(II) Selecting economical hybrid piglets
The amount of lean meat contained in the pig's body is determined by genetic and nutritional factors. The pros and cons of the variety will directly affect the lean meat percentage of the pig.
1. Raising the number of lean pigs in cross-breeding pigs Practice has proven that purebred lean-type Landrace, Yorkshire, Duroc and other boars mate with local sows. Their offspring have high lean meat, fast growth, good feed and vitality. Strong advantages. Generally, the lean meat percentage of the two-generation hybrid pigs can reach 50.8%, which is 12.96% higher than that of local pigs. The lean meat percentage of the three-way hybrid pigs can reach 58.05% or more, which is more than 20% higher than that of local pigs. It is 1:3.0-3.2. Therefore, it is better for pigs to use three-way hybrids or two-way hybrids.
2. The whole pork lean meat of pigs is mostly due to the late maturation of the hybrids of purebred lean type boars and local sows, so the hybrid pigs do not have to castrate and should be directly fattened, and its lean meat percentage can be 3.7% higher. the above.
3. Exotic piglets with lean meat like piglets with specific characteristics of long lean, arched back, flat belly, abundance buttock, and other characteristics of lean pigs, potentially containing lean meat instincts, which are dominant for hybrid pigs Hereditary external states; piglets with fast growth or body structure in the litter can also be used, and their lean meat percentages are all higher than 2.6%.
(c) Supply of nutritionally complete feed
1. Proteins in different stages of growth and development require 1-5 kg ​​weight of piglets, the diet should contain 27% crude protein; 6-10 kg period is 22%; 11-20 kg period is 19%; 20-35 The kilogram period is 16%; the 36-60 kilogram period is 15%; the 61-90 kilogram stage is 14%.
2. Feeding amount of commodity pigs fed by growing and finishing pigs per head per day is generally about 5% of body weight per day, medium pigs are 2.3-3 kg/day, and not more than 3.5 kg. /day. 3-4 meals a day, each meal to feed 90% to 80%.
(IV) Feeding method using “pre-drilling and post-controlâ€
The growth and fattening period of pigs is mainly the growth of muscles, and gradually the main fat deposition. Tests have shown that pigs growing lean meat can save a lot of feed compared to growing fat, so the feeding method should be able to play a good role in the pig's pre-developmental characteristics of the main long lean meat, clever use of "pre-urging control" to make thin Increased meat. That is, 60 kg of body weight can be fed before the dry material or wet spices; unlimited food, free food intake, adequate supply of clean drinking water; weight 60 kg after timing, quantitative, qualitative, constant temperature feeding, unlimited drinking water, until the slaughter . This can reduce costs, and can reduce the fat content, so that fattening pig carcass lean rate has greatly improved.
(v) Adding long and thin lean meat additives
1.Dihydroxyacetone and pyruvic acid were mixed with dihydroxyacetone and pyruvic acid in a ratio of 3:1, and added in an amount of 4%. As a result, the lean meat percentage of 4 pigs weighing 75-85 kg was 4.27 higher than that of the control group. %.
2. Sodium humate test showed that 0.3%-0.6% of humic acid sodium was added to the finishing pigs' pigs. The weight of fat was lower by 0.35 cm than that of the control group and the lean meat percentage was increased by 5.62 at the slaughter weight of 90 kg. %.
3. Adding lysine When the crude protein content in the feed is 12%-15%, after adding 0.1%-0.2% lysine, the average weight gain is increased by 4.5%, the slaughter rate is increased by 2%, and the lean meat rate is increased by 2.6 %, fat production decreased by 1.90%.
4. Tests of Eucommia powder at the University of Tokyo, Japan showed that grinding the Chinese herbal medicine Eucommia ulmoides into fine-grain or powder with 0.2%-0.3% of the fattening pig diet can increase the lean meat percentage of the pig by more than 3.4%.
5. Bananas, pears, bananas, pears after the skin was washed clean, dried and ground into a fine powder according to 2% -3% of the ratio of feeding pigs, carcass lean can increase the rate of 4% -6.7%, The slaughter time is 12 days earlier and the meat is particularly tender and delicious.
(VI) Controlling the Microclimate of Pigsty
1. The temperature of commercial piglets piglets during the growth period is 20-27 °C; 35-60 kg weight is 18-22 °C; 60-90 kg weight is 15-20 °C.
2. Humidity The pig has strong adaptability to humidity, but low temperature and humidity are harmful. The relative humidity is 45%-75%, and 50%-55% is the best.
3. Strong illumination can affect the rest and sleep of finishing pigs. It is better to create a dark environment. Only use lights when feeding, so that the pig can develop the habit of eating light and eating light. Reducing pig activity is conducive to gaining weight and improving feed utilization.
4. Ventilation and ventilation The air in the pig house is damp and polluted, and the harmful gas content is too high, which will seriously affect the appetite, health and weight gain of the finishing pigs, and may cause respiratory and digestive diseases. Therefore, the piggery must pay attention to ventilation, keep indoor air fresh and temperature and humidity appropriate.
5. Breeding density Practice has proved that the density that is conducive to the growth of pigs and the improvement of housing utilization rate is 8-12 heads per circle, each head covers an area of ​​0.8-1.2 square meters, of which summer covers an area of ​​1.1-1.2 square meters per head. The winter covers an area of ​​0.9-1.0 square meters. The size of each circle of pigs should be the same. If the weight difference is too large, it must be adjusted in time to promote balanced weight gain and uniform slaughter.
6. Cage rearing Under the same conditions, the lean meat ratio of cage-raised meat pigs increased by 0.8% compared with that of captive breeding pigs. The monthly weight gain was 3176 grams, and 0.058 kg of feed could be saved per 1 kg body weight gain.
(7) Timely delivery
Comprehensive economic indicators such as lean meat ratio, slaughter rate, growth rate, feed reward, etc., the best slaughter time for dual crossbred pigs is 5.5-6 months old, weight is 75-85 kg, and 6-6.5 for three-way hybrids. Moon age, suitable for slaughter at 80-90 kg weight.
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