The 100-day pig-raising law refers to the selection of healthy piglets with a body weight of 20 kg or more, giving them high-quality, full-price balanced feed, a good environment, combined with a scientific feeding management method, and achieving an average daily weight gain of 750 g. The purpose of the slaughter. (1) The construction of pen homes should be based on the physiological needs of pigs to create the best living environment. The construction of pig houses should be sheltered from the wind and the terrain should be high and dry. The air should be fresh, cool in winter and cool in summer, and the outside environment should be quiet and beautiful, away from the residential areas, with sufficient water sources and excellent water quality. The pighouse temperature should be maintained at 18-23°C and the humidity should be maintained at 65%-75%. The pig house is kept moist and the ground should be clean and sanitary for disinfection. (b) Determine the introduction of fine lean meat varieties in China There is no real sense of lean type pig breeds. Therefore, to achieve a fattening performance of more than 750 grams per day, it is necessary to select foreign breeds of lean lean pig breeds or cross breeds to obtain them. At present, the most famous foreign breeds are Large White Pigs, Landrace Pigs, Duroc Pigs, Hampshire Pigs, and Pietrain Pigs. Among them, Great White Pigs and Landrace Pigs have high fertility, Duroc Pigs have excellent fertility, Hampshire Pork is good, and meat production is high. Pietrain pigs have a strong stress response. In order to occupy the market for pig products and obtain the best economic benefits, Dabai and Hampshire pigs are the mother lines, Duroc and Hampshire pigs are fathers, and Duroc and Hampshire pigs are patriarchal to carry out three-way or four-way crosses. Get a quality lean-type pig. (3) The process of introducing the good piglets into the market is often the same as the process of introducing diseases. Therefore, the piglets purchased must be healthy and disease-free. To achieve a hundred-day bar, the gross weight of the piglets should be more than 20 kilograms, the appetite of healthy piglets is strong, the body temperature is normal, the spirit is full, the activity is lively, the call is loud, the tail is full, there is no sticky eyelid, and the back is straight. If there is a suspected infectious disease in the selected piglet, the purchase plan should be abandoned immediately. Learn more about the immunization of piglets on breeding farms. (D) feed must be formulated reasonable pig feed accounts for more than 70% of the cost of pigs. The full price, balanced, and high-quality feed is the best guarantee for the pig's performance under various environmental conditions. To prepare high-quality feeds, high-quality raw materials must be selected. When using premixes or concentrates, feeds must be formulated in strict accordance with the formulation requirements. The feed should be adjusted at any time according to the different physiological stages of the pig, trying to achieve the best combination of feed and pig weight gain. (5) It is necessary to provide a quiet, reasonable and comfortable living environment for the pigs in the breeding and management. Minimize the pig's various adverse stress reactions to the outside world, and insist on the principle of less feeding. Do not suddenly change the feed. Feeding the pig with a single feed can easily result in incomplete nutrition. Appropriate mix of green and juicy feed can both supplement the pig's nutrition and reduce the pig's cost. The pig house must be able to provide 24 hours of continuous water supply. The danger of water shortage to the pigs must not be underestimated. (VI) Adhering to the principle of self-cultivation and self-support and implementing all-in and full-out The 100-day pig raising law has increased the purchase cost of piglets, but it can not be said that it is a good way for farmers who have little experience in raising sows and piglets. It shortens the feeding cycle, and can achieve three batches of live pigs each year; strict implementation of the all-in, all-out system, which empties for 20 days after each batch of slaughter, and disinfects once every other week during the empty circle, which is conducive to blocking the spread of diseases. Washing and disinfecting must be rigorous. Absolutely no corners are left. This overcomes the spread of diseases caused by frequent piglet transport.
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