Must-read for beginners! How can new pig farmers reduce farming costs?
At present, as the construction of standardized large-scale pig farms and support for moderate-scale farming continue to advance, the regional layout of pig production is constantly being optimized, and new pig farmers are constantly emerging. In order to help pig farmers improve farming efficiency, here is an introduction to how pig farmers can reduce farming costs as follows, in the hope of offering some inspiration to the vast number of pig farmers.
1. Choose to raise first-generation crossbred pigs or first-generation three-way crossbred pigs. Using improved-breed boars such as Duroc, Hampshire, and Landrace to mate with local native sows produces piglets known as first-generation crossbred pigs, which have strong vitality, grow quickly, and deliver good rearing results. At present, there are two optimal three-way crossbred pig combination models: first, the Duroc-Landrace-Yorkshire three-way crossbred pig combination model produced by crossing the three foreign lean-type pig breeds Duroc, Landrace, and Large Yorkshire, which has the notable characteristics of high feed conversion efficiency, fast daily weight gain, and high lean meat percentage, and is suitable for intensive pig farms and large-scale pig farms with relatively high production levels; second, the Landrace-Yorkshire-Taihu three-way crossbred pig combination model produced by using local pigs such as the Taihu pig as the maternal parent and the foreign improved lean-type pig breeds Large Yorkshire and Landrace as the first and second paternal parents, and this three-way crossbred pig is suitable for raising by the vast number of farming households and moderate-scale pig farms.
2. Implement the self-breeding and self-raising method. Implementing self-breeding and self-raising is an effective way to reduce costs.
3. Seek efficiency from science and technology, promote the one-stop rapid pig-raising method, and implement the scientific feeding and management approach of “five changes and one addition.” That is: first, change from raising fat-type pigs to lean-type pigs; second, change from feeding a single feed to feeding a formulated complete-price feed. According to the nutritional needs of pigs at different production stages, widely use by-products such as brewer's grains, chicken manure, and rabbit manure after treatment, and mix a variety of feeds together to make a complete-price compound feed, which is comprehensive in nutrition and not wasteful, with a low feed-to-meat ratio; third, change from cooked feeding to raw mixed wet feeding; fourth, change from “long-life pigs” to timely marketing, with added feeding of additives and growth hormones, that is, change from the traditional frame-holding fattening method to linear fattening. The traditional frame-holding fattening method divides the pig's fattening period into several stages and uses a combination of concentrated and roughage feed to fatten the pigs according to each different stage. If a linear fattening method that raises the nutritional level is adopted for pigs from weaning to marketing, it can effectively shorten the fattening period, increase the marketing rate, and improve economic efficiency. Fifth, change from looking for a veterinarian when there is disease to early disease prevention when there is no disease, strictly control four major epidemic diseases such as swine fever, and reduce the mortality rate.
4. Supply sufficient and clean drinking water. Lack of water will affect pigs' appetite, digestion, and normal growth, thereby reducing the utilization rate of feed.
5. Promote high-density pig raising. In winter, raise four fattening pigs in a 0.8 sq m pig house; in summer, raise 1 fattening pig in a 1 sq m pig house.
6. Implement protective rearing. In summer and autumn, plants such as gourds and sunflowers can be planted outside the pig house to provide shade and lower the temperature. In winter, promote the new technology of plastic warm shed rearing, and regularly carry out deworming and immunization injections.
7. Market and slaughter at the proper time. After fattening pigs exceed 90 kg, the daily weight gain speed noticeably slows, and fat deposition becomes predominant, so the more they are fed, the less cost-effective it becomes. Therefore, generally, slaughtering fattening pigs at 90-120 kg is most suitable.