2, increase the level of feed protein. According to the variety of pigs, the nutritional needs of each stage to give the corresponding protein levels. For example, a pig breed produced by the Pilanlan boar Danish Landrace sows has a body weight of 20-40 kg, a protein level of 18%, a body weight of 40-60 kg, a protein level of 17%, a body weight of 60-90 kg, and a protein level of 16%; Dachangbei Hog has a body weight of 20-40 kg, a protein level of 16%, a body weight of 40-60 kg, a protein level of 14%, a body weight of 60-90 kg, and a protein level of 12%.
3, before the charge limit rearing method. The 30 pigs were in 10 stages weighing 10 kg, 20 kg, 30 kg, 40 kg, 50 kg, 60 kg, 70 kg, 80 kg, 90 kg, and 100 kg. Each stage slaughters 3 heads, and then separates the skin, bone and meat to measure the lean meat percentage. The analysis of the test data shows that the pigs were mainly lean meats before the weight of 60 kg, and they were long fat after 60 kgs. In the main, and for every 1 kilogram of fat meat, the feed needed is 2.2 times the weight of 1 kilogram of lean meat. Therefore, it is proposed that in the rearing of the hog, the method of pre-filling and limiting should be adopted. In this way, it will not only save the feed but also increase the lean meat rate so that the pigs can sell at a good price.
4, castration. The daily gain of the castrated boars was increased by about 10% compared with the non-castration, the fattening period was shortened by about 20 days, the feed was saved by 8%, and the lean meat rate was increased by 3%-5%.
5, timely slaughter, according to data reported that when the gross weight of pigs increased from 70 kg to 100 kg, the lean percentage was reduced by 6.6%, fat and meat rate increased by 9.5%; from the weight of 100 kg to 200 kg, the daily gain gradually decreased When it is 200-250 kg, the average daily weight gain is reduced to half of the weight of 90-100 kg. It is advisable to raise the weight of the pork to 90-100 kg.
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