How to scientifically increase the lean meat rate of pigs? Three measures that do not rely on lean meat powder

    Since people nowadays prefer lean meat, many pig farmers use lean meat powder to increase the lean meat rate of pigs. However, lean meat powder is a chemical substance with side effects on the human body, and many consumers have begun to shy away from pork, which has greatly affected the profits of pig farmers. In fact, increasing the lean meat rate of pigs does not necessarily rely on lean meat powder; pig farmers can increase the lean meat rate of pigs through scientific, safe and healthy methods. The following are three measures to scientifically increase the lean meat rate:

Pigs

    Raise excellent breeds.The key factor determining the lean meat rate of pigs is the breed of the pig. The lean meat rate of pigs crossbred with excellent breeding pigs such as Duroc can reach 55%, while the lean meat rate of three-way cross commercial pigs produced from Duroc, Yorkshire, Landrace or other lean-type pigs can reach more than 64%.

    Increase the protein content in pig feed.The corresponding protein level should be provided according to the different stages of pig growth and development. During the starter period, that is, when body weight is 10-20 kg, the protein content in the feed should be 20%-22%; during the growing period, that is, when body weight is 40-60 kg, the protein content in the feed should be 16%-19%; during the fattening period, that is, when body weight is 60-90 kg, the protein content in the feed should be between 14%-16%.

    Change the feeding method for pigs.The “promote and control” method of “open feeding first, then restricted feeding” should be adopted. That is, pigs should be fed freely before 60 kg, and pigs after 60 kg should be restrictively fed, generally with a restriction of 10%-15% being more suitable. At the same time, green feed should be used as a supplementary feed. Restricted feeding in the late fattening period can inhibit the growth of fat in the pig's body, save feed, and increase the lean meat rate of the pig body. Market on schedule.

    The best plan for marketing ordinary breed pigs is generally when the live weight reaches 90 kg, while three-way cross pigs, even if marketed at a live weight of 110 kg, will not lower the grade of the pig body, and may be more suitable for consumers' requirement for pork quality of “fat within lean, lean within fat”.