With the improvement of living standards and the adjustment of the dietary structure, the majority of consumers and old people are turning to “eat lean meat for a high quality of life†while “feeding lean meat to solve spasms†and pig farmers are adjusting to the changes in the market. Your own business strategy. However, how can we increase the lean meat percentage of pigs? First, breed good breeds. Variety is a key factor in determining lean meat percentage. The lean meat percentage of fat-type pigs or native-type pigs is generally 38-45%, and the lean meat percentage of the offspring crossed with a superior breed such as Duroc can reach 55%, and Duroc and Landrace are raised. A ternary hybrid pig produced by Yorkshire or other lean pigs has a lean meat percentage of more than 64%. Second, increase 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 10-20 kg, the feed protein level should be 22-20%; in the growing period, that is, when the body weight is 40-60 kg, the feed protein level should be 19-16%; during the fattening period, it should be 60- At 90 kg, the feed protein level should be 16-14%. Third, to change the feeding method, the “promoting and controlling†method of “before and after the limit†should be adopted, that is, feeding before 60 kg is opened, and after 60 kg, feeding is restricted. Generally, it is suitable to use at the same time with a limit of 10-15%. Green-green feed supplementation enables pigs to increase their growth rate and feed utilization rate in the early stage of fattening. After the fattening period, they can suppress fat growth, save feed, and increase the carcass lean meat percentage. Fourth, regular slaughter. Vulgarism: Piglet long bone, medium pig long meat, and large pig long oil. In terms of the growth and development of pigs, the bigger the body weight, the more fat, the lower the lean meat rate, and the consumption of unit weight. The more feed, therefore, the slaughter of the average breed pig weighing 90 kg is considered to be the best plan, and even if the three-way hybrid pig is slaughtered to 110 kg, it will not reduce the carcass grade and may be more suitable for consumers. "Meat is thin, thin and fat" meat quality requirements.
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