A detailed explanation of commercial pig farming methods and techniques: are the costs and profits high?
Can commercial pigs be produced like mushrooms?
Can commercial pigs be produced like mushrooms?
1. Use lean-type crossbred pigs. Making full use of heterosis is one of the main technical measures for improving the fattening results of commercial pigs. China currently mostly uses two-way or three-way crossbreds to produce commercial pigs, but the adoption rate still needs to be improved, especially in remote areas.
2. Appropriate feeding level: feeding level refers to the total amount of nutrients a pig consumes in a day and night. The greater the total intake, the higher the feeding level. Energy and protein levels have the greatest impact on pig fattening results.
Energy level: when protein and amino acid levels are fixed, within a certain limit, the more energy consumed, the faster the weight gain, the higher the feed utilization rate, the more fat deposited, and the lower the lean meat percentage of the carcass.
Protein level: while considering the protein level, even more consideration should be given to the balance among amino acids and utilization efficiency; otherwise waste is easily caused.
Crude fiber level: pigs are monogastric animals and have low utilization efficiency for crude fiber. Under certain conditions, appropriately increasing it can reduce energy intake and increase lean meat percentage. Recommended amounts: less than 4% for piglets, less than 8% during fattening, and up to 10-12% for adult pigs. The utilization rate of crude fiber by pigs varies depending on breed, dietary digestible energy, protein level, the source of the crude fiber itself, and so on.
Mineral and vitamin levels: they must not be omitted, nor should they be used excessively.
3. Create good environmental conditions
1. Appropriate temperature and humidity conditions: temperature is an important factor affecting fattening pigs. When the temperature is suitable, pigs grow quickly, feed utilization is high, and carcass quality is good. The most suitable temperature and humidity are 20°C and 50%. Under suitable temperature, humidity has less effect.
2. Air quality inside the barn: pay attention to ventilation to prevent excessive density from causing the accumulation of toxic gases such as CO2, NH3, and H2O. Remove manure and sewage, maintain cleanliness and hygiene, ensure good ventilation, disinfect regularly, and strengthen greening outside the barn.
3. Light: studies show that the presence or absence of light has no very obvious effect, but strong light reduces daily weight gain and makes the carcass leaner, while weak light promotes fat deposition and makes the carcass fatter.
4. Choose an appropriate fattening method
1. Rapid fattening (linear fattening method): according to different physiological stages, use different nutritional levels and feeding techniques. From the beginning to slaughter, a relatively high nutritional level is used throughout, with energy appropriately reduced in the later stage to prevent excessive fatness. According to body weight, feed formulas are divided into two stages or three stages to provide balanced and reasonable nutrition.
1. Use lean-type crossbred pigs. Making full use of heterosis is one of the main technical measures for improving the fattening results of commercial pigs. China currently mostly uses two-way or three-way crossbreds to produce commercial pigs, but the adoption rate still needs to be improved, especially in remote areas.
2. Appropriate feeding level: feeding level refers to the total amount of nutrients a pig consumes in a day and night. The greater the total intake, the higher the feeding level. Energy and protein levels have the greatest impact on pig fattening results.
Energy level: when protein and amino acid levels are fixed, within a certain limit, the more energy consumed, the faster the weight gain, the higher the feed utilization rate, the more fat deposited, and the lower the lean meat percentage of the carcass.
Protein level: while considering the protein level, even more consideration should be given to the balance among amino acids and utilization efficiency; otherwise waste is easily caused.
Crude fiber level: pigs are monogastric animals and have low utilization efficiency for crude fiber. Under certain conditions, appropriately increasing it can reduce energy intake and increase lean meat percentage. Recommended amounts: less than 4% for piglets, less than 8% during fattening, and up to 10-12% for adult pigs. The utilization rate of crude fiber by pigs varies depending on breed, dietary digestible energy, protein level, the source of the crude fiber itself, and so on.
Mineral and vitamin levels: they must not be omitted, nor should they be used excessively.
3. Create good environmental conditions
1. Appropriate temperature and humidity conditions: temperature is an important factor affecting fattening pigs. When the temperature is suitable, pigs grow quickly, feed utilization is high, and carcass quality is good. The most suitable temperature and humidity are 20°C and 50%. Under suitable temperature, humidity has less effect.
2. Air quality inside the barn: pay attention to ventilation to prevent excessive density from causing the accumulation of toxic gases such as CO2, NH3, and H2O. Remove manure and sewage, maintain cleanliness and hygiene, ensure good ventilation, disinfect regularly, and strengthen greening outside the barn.
3. Light: studies show that the presence or absence of light has no very obvious effect, but strong light reduces daily weight gain and makes the carcass leaner, while weak light promotes fat deposition and makes the carcass fatter.
4. Choose an appropriate fattening method
1. Rapid fattening (linear fattening method): according to different physiological stages, use different nutritional levels and feeding techniques. From the beginning to slaughter, a relatively high nutritional level is used throughout, with energy appropriately reduced in the later stage to prevent excessive fatness. According to body weight, feed formulas are divided into two stages or three stages to provide balanced and reasonable nutrition.
2. Restricted feeding by stages (holding-frame method): this is a commercial pig fattening method used under lower nutritional levels and poor feed conditions. The whole process is divided into three stages for feeding: piglet, frame pig, and fattening.
A pig generally needs about 5 months from birth to slaughter, about 220 kg of feed, and the current feed cost is about 760 yuan.
From piglet (about 40 jin) to slaughter generally takes about 3 months, and the current feed cost is about 640 yuan. (There are slight differences depending on the pig breed.) The slaughtered pigs above are 195 jin to 220 jin. What is the net profit? That depends on the local pig price.