Lean-type pig law restriction feeding method

The so-called law restricting the husbandry method is based on the growth law of the lean meat of pigs, and in a certain period of time, the pigs are restricted in feeding methods. The law generally has two specific methods: one is to limit food from 20 kg of pigs until the slaughter; the other is to start from 60 kg of pigs and feed only 85% of feeds until they are slaughtered.

Studies have shown that the main factors affecting the lean meat percentage of pigs are breeds and feeds. However, the influence of feeding methods on the lean meat of pigs is also an important factor that cannot be ignored. The lean meat growth and fat deposition of pigs have their own characteristics and laws, lean meat is mainly limited by heritability, and fat deposition has a close relationship with feeding methods. According to the characteristics and laws of pigs, the adoption of a law restricting the husbandry method can generally increase the pig's lean meat percentage by 4-7.6%.

Pigs are mainly predominantly long lean meat and bones. The growth of 60 kg of lean meat is in a rising stage. In the later period of 60 kg, the peak of fat is rising. During this period, the growth of lean meat is decreasing or even stagnant. Therefore, in the growth period of pork lean, it is necessary to provide adequate quality feed to enable its rapid growth and development, and to the fat deposition period, it is necessary to properly limit the amount of feed concentrate, in particular, limiting the amount of protein fed. Because this period if the excessive supply of protein feed, will make excessive protein into energy and deposition into fat, this will not only reduce the conversion rate of feed, resulting in a waste of feed. It also reduces the lean meat of pigs.

Therefore, grasping the law of lean meat growth and fat deposition in pigs and limiting the quantity and quality of feed in an appropriate period can maximize the growth potential of lean meat in pigs, effectively inhibit the deposition of fat, and increase the lean meat of pigs. Rate, reduce feeding costs, improve the economic benefits of breeding 3.

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