A Complete Analysis of the Key Points of Efficient Pig Farming in Rural Areas
In recent years, as feed sources have become increasingly abundant, the rural pig farming industry has seen considerable development, the number of pigs raised has grown rapidly, and breed quality has also improved markedly. The past practice of "mainly green and coarse feed, with appropriate supplementation of concentrate" has basically changed, and rural pig farming is developing in the direction of scientific feeding. Adopting scientific feeding methods allows rational use of feed, improves feed conversion rates, enables pigs to gain more meat, and brings them to market faster.
Raw Feeding vs. Cooked Feeding
In rural areas, many pig farmers have the habit of feeding pigs cooked food, believing that cooked food can reduce feed volume, soften crude fiber, allow pigs to eat more, and improve digestibility. According to experiments, the type of feed makes a difference between raw feeding and cooked feeding. For rations of the coarse feed type, cooked feeding is better than raw feeding. The digestibility of dry matter and carbohydrates is also higher in the cooked feed group, while the digestibility of protein and crude fiber shows no significant difference between the raw feed group and the cooked feed group. For rations of the green and concentrate feed type, raw feeding should generally predominate. After green feed is cooked, most of the protein and vitamins are destroyed, and cooked concentrate generally loses 10%-15% of its nutrients. When raw concentrate is fed to meat pigs, the average daily weight gain is about 10% higher than when cooked feed is fed to pigs, and for every 1 kg of live weight gained, 0.2-0.3 kg of concentrate can be saved. The digestibility of dry matter shows no difference between raw and cooked feeding, but the digestibility of protein is higher with raw feeding than with cooked feeding. In addition, feeding raw feed to pigs can also save a great deal of labor and fuel. However, some toxic or easily contaminated feeds, such as soybeans and soybean cake among legume seeds, contain a trypsin inhibitor that hinders the breakdown of legume proteins by trypsin in the pig's body, so they are not suitable for raw feeding and need to be treated at high temperature before feeding.
Thin Feeding vs. Thick Feeding
Thin feeding, because of its high water content, leads to reduced secretion of digestive juices and accelerates gastric emptying, shortening the time feed stays in the stomach and inevitably lowering the digestibility of the feed. Thick feeding, especially dry raw feeding and wet raw feeding, can strengthen the pig's chewing function, promote the secretion of digestive juices, prolong the time feed stays in the stomach, and improve the digestibility of nutrients, so thick feeding is advocated. When mixing dry feed with water or dry feed with green feed slurry, the degree of wetness should be such that it holds together when squeezed and falls apart easily.
More Meals vs. Fewer Meals
The number of meals must be determined according to the pig's category, age, season, and the nature of the feed, and cannot be generalized. Suckling piglets have a small stomach volume and weak digestive capacity; starting from 7 days of age, the main focus is luring them to eat, and the number of meals need not be restricted; from 20 days of age until weaning, they can be fed more than 6 meals a day; newly weaned piglets, whose digestive function is at a stage of gradual strengthening, can be fed 4-5 meals a day; sows with piglets and sows in late gestation need more nutrients and can be fed 4 meals a day; growing pigs, large meat pigs, open sows, and boars need only 2 meals a day. In summer, when the weather is hot and the days are long and the nights short, pigs are active for longer, so 1-2 additional meals of thin feed may be added as appropriate to prevent hunger and replenish water. In winter, when it is cold and the days are short and the nights long, the first meal in the morning should be fed early and the evening meal should be fed late, so as to appropriately extend the interval between the 2 meals. Also, the evening meal should be fed thick to prevent hunger and resist the cold.
Feeding at Fixed Times
When feeding pigs, you must never feed late today and early tomorrow; a fixed feeding time should be set each day. This will let pigs develop a habit, so that as soon as the time comes they want to eat, and they secrete digestive juices regularly, eat with particular relish, digest easily, and are less prone to gastrointestinal illness. If feeding times are not fixed, the pig's routine is disrupted, which can easily cause digestive dysfunction, leading to gastrointestinal illness in pigs; over time, the pigs will become thin and their growth and development will be stunted.
Feeding a Fixed Amount
Feeding pigs one meal hungry and the next full will cause indigestion and slow weight gain. Therefore, after getting a rough idea of a pig's feed intake, a specific feeding amount should be set. However, the feed intake of the same group, or even the same pig, often varies with climatic conditions, feed palatability, feeding techniques, and so on. After the feeder has a grasp of the pig's feed intake, they should also flexibly control the amount of feed according to the pig's nutritional status, the feed situation, and the appetite situation. Generally, it is best if no feed remains in the trough after feeding and the pig does not lick the trough. If feed remains in the trough, reduce the amount a little next time; if the pig does not get enough to eat, feed a little more next time. The pattern of a pig's appetite is generally strongest in the evening, second in the morning, and poorest at midday; the daily feeding amount should be distributed roughly according to this pattern, so that the pig always maintains a vigorous appetite.
Feeding Fixed Quality
For pig feed, it is best to choose compound feed formulated by a regular feed mill according to the feeding standards for pigs of different types and different growth and development stages. If farmers mix it themselves, they should also roughly determine the digestive energy level and protein level of the mixed feed according to pig feeding standards, and the variety and ratio of ingredients in each mixing should not change too much.
Feeding at a Fixed Temperature
When pigs eat, the temperature of the feed also has a considerable relationship with the pigs' health and weight gain. In spring, summer, and autumn, feeding at room temperature is generally fine; in winter, hot water should be used as appropriate to mix the feed and warm water should be given for drinking. If the feed temperature is too low, after the pig eats it, a great deal of body heat must be consumed to raise the feed to a level equal to body temperature, and body heat is replenished by the heat energy produced after the oxidation of nutrients in the feed, which invisibly wastes a great deal of feed; for pregnant sows, it may also cause miscarriage and gastroenteritis. Healthy pigs have the habit of scrambling for food when eating, so when feeding pigs, do not feed very hot, scalding food, otherwise it is easy to scald the pig's oral mucosa and even the esophagus. Long-term feeding of scalding food can also cause hair loss and hinder the pig's development.