The correct method and key operational points for plucking bristles from live pigs

Plucking bristles from live pigs is best done in summer, as this is precisely the molting and bristle-shedding period. Five minutes before the first plucking begins, feed the pig some distillers' grains type feed, so that the pig's pores are dilated. Then, while the pig is eating or lying quietly, use one hand to gently stroke the pig's body, and with the other hand gently pull a bristle to test whether it comes off with a light tug. If the hair root is already loose, it means this is the most suitable time to pluck. When it is determined that the hair roots are loose, a fine wooden comb can be used to comb the pig's bristle ridge area from back to front. The bristles can then be combed off, sorted, put into a pre-prepared paper bag, and stored. If the hair roots are not yet very loose, you can first use your thumb, index finger and middle finger to pinch three to five bristles and pull them upward, plucking once every 1-3 days, and not plucking too many each time, until all are plucked. In this way, as long as the plucking is timely, a pig weighing 100kg can yield 1-2kg of pig bristles. Plucking bristles from live pigs will not affect the pig's normal growth and development. Because of the stimulation of plucking, it can not only increase the pig's appetite, but also speed up fattening.