In rural areas, it is common for some pig farmers to raise their fat pigs to 150-200 kg and still refuse to sell or slaughter. It is said that this can be sold at a good price. In fact, it is not worth it.
From a global point of view, when slaughter pigs are grown and fattened, we must look at consumer demand for pork products on the one hand and consider economic benefits on the other. In detail, the fat pigs raised in China are mainly for the domestic market and a small amount for export. The domestic market demands that pork be thin (such as consumers in cities and rural areas in the suburbs) or be slightly better (such as rural consumers and workers and personal preferences), while foreign markets prefer lean meat, lean meat, Less fat pork. It can be said that "radish greens and vegetables have their own love". Farmers must meet the needs of the market to be effective. From the perspective of economic benefits, the age and weight of growing-finishing pigs are different, and the rate of weight gain, feed utilization (which is an important factor in reducing pig-raising costs), slaughter rate, and lean meat ratio are also different. If the weight is in the stage of 10~67.5 kg, the daily weight gain will increase with the increase of body weight; the daily gain will maintain at a certain level during the period of 67.5~100 kg; and the daily gain will decrease after 100 kg. If the animals are slaughtered when their weight is too large, the feed consumption will increase (about 70% of the cost) and the expenditure will increase. On the other hand, if the pigs are slaughtered with too little weight, the pigs’ weight gain potential will not be fully utilized and they will not be able to achieve their full potential. Economic benefits. In fact, from the aspect of the growth and development of pigs, it is also true. For example, the growth weight of growing-finishing pigs increases with their age. The weight gain is fastest before 6-8 months of age, and the speed decreases after 10 months of age. The chemical composition of the pig, such as water, protein, and ash content, decreases with the pig's age and weight, and the fat content increases rapidly. The growth intensity of bone, meat, skin, and fat also depends on the day of the pig. Different ages and breeds, the general rule is that the bone growth intensity of 4 months is the largest, and then stable. The skin grows fastest from birth to 6 months of age. Fat is always growing, and it is even stronger after 6 months of age. Digestive organs grow strongly from birth and slow down after 4 months of age. Therefore, there is the saying that the farmer “pigs long bones, big pigs long meat, fat pig long beaksâ€.
Based on the above scientific principles and after comprehensive analysis, the conclusions are two points: First, growing and finishing pigs from its young weaning or 70-day-old scientific education, to 6 to 8 months of age when the weight of 90 to 100 kg ended when the best policy; It is advantageous for the small-early-maturing pigs, late-maturing pigs, and hybrid pigs to be slaughtered at weights of 75 kg, 100 kg, and 90 kg, respectively, and selling too early or late is not worth the candle. Pig farmers may wish to try.
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