Feeding management technology for small pigs
1. The pigsty should be constructed in a dry, sunny, and flat area, either in a single or double row layout. The walls should be made of bricks with a cement-plastered surface to ensure durability and easy cleaning. Each pig requires at least 0.8 square meters of space, and it's recommended to keep 8–10 pigs per house. A separate manure pit should be built for waste management. During summer, provide a shaded area of 15 square meters for every 10 pigs, and use a plastic shed for shelter during the colder months.
2. Immediately after birth, ensure that the piglets latch onto the sow’s teats to consume colostrum, which is essential for their immune development. Keep the environment warm and clean, especially for newborns. Allow them to start eating solid food after four days, beginning with small amounts of concentrated feed. At one month old, administer vaccines for swine fever, erysipelas, and lung disease to prevent common illnesses.
3. Maintain a quiet, dry, and clean living environment for the pigs. Their diet should mainly consist of barley, rice bran, and wheat bran. After weaning, switch to a balanced formulated feed containing 10% corn, 50% rice bran, 8–10% soybean cake, 30% bran, 1% flour, 0.5% salt, with an energy content of 10.5 MJ/kg and 16.2% crude protein. Feed them four times a day, starting from 7 a.m., every four hours. For pigs over 20 kg, feed 4.5% of their body weight, while those under 20 kg should receive 3.5%. Encourage activity until they are two months old, then limit movement to improve longevity and increase lean meat percentage.
4. Disease prevention is crucial. Regularly disinfect the pigsty and surrounding areas, and maintain cleanliness by regularly washing floors and feeding utensils. Monitor the pigs closely for any signs of illness and take prompt action if necessary.
5. Piglets are typically ready for market between 5 to 7 weeks of age, depending on their growth rate. Breeding pigs should be slaughtered according to local regulations and health standards to ensure quality and safety.
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