Three measures to increase the lean meat ratio of pigs
2018-10-20 18:01:36
Bring good varieties. Variety is the key factor in determining lean meat percentage. The lean meat percentage of offspring crossed with Duroc and other superior breeding pigs can reach 55%, and the lean meat percentage of pigs raised with Duroc, Landrace, Yorkshire or other lean pigs can reach 64% or more. . Improve feed protein levels. The corresponding protein level should be given according to the different stages of the pig's growth and development. During the start-up period, when the body weight is 10 to 20 kg, the feed protein level should be 22% to 20%; when the growth period weighs 40 to 60 kg, the feed protein level should be 19% to 16%; during the fattening period, the body weight is At 60-90 kg, dietary protein levels range from 16% to 14%. Change the feeding method. The "promoting and controlling" method should be adopted. That is, 60 kg before the open feed, 60 kg after the restrictions on feeding, generally limited to 10% to 15% more appropriate to use green feed supplements. Duration of feeding after fattening can inhibit fat growth, save feed, etc., and increase carcass lean meat percentage. Regular slaughter. In general, the gross weight of pigs reaching 90 kg is considered to be the best plan, and even if the three-way crossbred pigs are slaughtered to 110 kg live weight, it will not reduce the carcass level, but may be more suitable for consumers. There is fat in the meat quality requirements.
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