1. The growth characteristics of lean-type pigs The prominent characteristics of lean-type pigs are the high content of lean meat in the carcasses and the low fat content. The growth of lean meat and fat in lean-type pigs has obvious stages, ie the body weight is 60 kg. The growth rate of lean meat increased linearly, and fat deposition was slower. After weighing 60 kg, lean meat grew slowly and fat deposition increased linearly. Grasp this change in order to take appropriate feeding and management measures to control fat deposition and promote lean meat growth.
2. Feeding technical points
1 Feed the compound feed and raise the protein level of the compound feed appropriately. Lean meat pigs have stronger lean meats than meat fat pigs, and the total yield is also high. The main component of lean meat is protein, and the raw material of synthetic meat protein comes from feed protein, so raising the protein level of diet is increasing lean meat. Rate effective measures. However, without an increase in the amount of protein, a corresponding positive effect cannot be obtained. Moreover, the source of protein feed is difficult, and adding too much amount is not economical. Therefore, diets must be prepared in accordance with the standards for lean-type pigs.
2 Change the conventional feeding methods and implement restricted feeding. Farmers rearing pigs often use fattening or stage fattening. These two feeding methods are conducive to fat deposition, which is detrimental to the growth of lean meat. The so-called stage fattening refers to feeding more green roughage before 60 kg of body weight, less concentrated feed, and low levels of dietary energy, protein and other nutrients. The advantages of lean meat growth at this stage are limited. After 60 kg of body weight, a large amount of corn, broken rice, fine rice bran, etc. are concentrated and fattening. This high-energy, low-protein diet and excessive intake of concentrate feeds promotes the deposition of body fat. The consistent way of fattening is to maintain a high level of nutrition throughout the finishing period, without adversely affecting the previous lean meat growth. However, due to the free intake of food in the later period, the total energy consumed in the diet was too high and the weight gain was too fast, which also contributed to the increase in fat and meat and reduced lean meat. Therefore, in order to increase lean meat production, new feeding methods need to be adopted—restricted feeding. Limiting rearing is to limit the daily feed intake in the case of free feeding, so that pigs do not eat too much and become full. The limit is to not only delay the growth of pigs, but also effectively increase the amount of meat, which requires a reasonable arrangement of food restrictions, to determine the appropriate amount of food restrictions and the use of appropriate restrictions on food methods. It is generally a pre-term food, post-term food, food restriction is 21130. It is the pig before 60 kilograms, the daily supply of energy, high protein levels, a large number of feed to feed the pig, give full play to the advantages of lean meat at this stage. To strive for greater daily gains, lay a good foundation for the later period. After 60 kilograms, the pig's ability to accumulate fat is increasing day by day, and the more you eat, the more fat you have. As a way to reduce fat, limit fat deposition, and reduce daily feed intake, it is a very effective measure. Only seven to eighty percent of pigs' free intake is provided, but care should be taken to eliminate hunger in pigs. Limit food methods mainly include: appropriate reduction of fine material in late finishing, with green roughage. The lean-type pigs weighing more than 60 kilograms to the slaughter period were fed with 1 kg of mixed concentrate with 1.5-3.0 kg of green fodder and 0.2-0.1 kg of roughage, which resulted in more lean meat and higher feed conversion rate. Reduce the number of daily feeds. In some areas, there is a lack of green roughage, a reduction in fine material after food restriction, and no green coarse material filling in the gastrointestinal tract. In order not to cause hunger in the pigs, feeds fed three times a day can be changed to two feedings.
3 slaughter slaughter pigs of slaughtered pigs in appropriate period are earlier than ordinary pork fat pigs, but the slaughter rate of premature lean meat is high. However, the total weight of lean meat is not high, and it is more appropriate for slaughter between 85-90 kg for hybrids of two varieties and three varieties.
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