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Key Technical Points for Feeding and Management of Growing-Finishing Pigs

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1. For fattening purchased piglets, select healthy piglets of good quality from disease-free areas. After the piglets are brought back, isolate and raise them first. Within 5-7 days, they must not consume excessive feed. After the pigs fully adapt to the environment, switch to normal feeding, and carry out vaccination and parasite deworming work. Those not castrated should be castrated; 2. The growing-finishing barn must be thoroughly cleaned, disinfected and dried before nursery pigs can be moved in; 3. When transferring nursery pigs, group them reasonably. As far as possible, move the original litter or original group into one pen to avoid regrouping

1. For fattening purchased piglets, select healthy piglets of good quality from disease-free areas. After the piglets are brought back, isolate and raise them first. Within 5-7 days, they must not consume excessive feed. After the pigs fully adapt to the environment, switch to normal feeding, and carry out vaccination and parasite deworming work. Those not castrated should be castrated;

2. The growing-finishing barn must be thoroughly cleaned, disinfected and dried before nursery pigs can be moved in;

3. When transferring nursery pigs, group them reasonably. As far as possible, move the original litter or original group into one pen to avoid stress from regrouping and biting;

4. After transfer, use at least 5-7 days to train them to eat, drink, excrete and sleep at fixed locations, creating a comfortable living environment;

5. Provide comfortable growth environment conditions for the pigs, and pay close attention to the effects of density, temperature, humidity, light and other factors in the pen on pig growth;

6. Supply sufficient clean drinking water. Generally, the drinking water amount in winter is about 2-3 times the feed intake, in spring and autumn it is 4 times the feed intake, and in summer it is 5 times the feed intake. The water trough should preferably be separate from the feed trough. Check the water flow rate of automatic drinkers frequently to prevent poor water flow from affecting drinking;

7. Carry out vaccination, medication and deworming of internal and external parasites in a timely manner according to the program;

8. Check the pigs' feed intake, drinking water and health status every day, and promptly deal with sick, disabled and dead pigs;

9. Implement all-in, all-out management to break the spread of disease among pig herds;

10. Control the occurrence of chronic proliferative enteritis and chronic wasting diseases such as respiratory diseases;

11. Keep records of pigs transferred in and out, deaths, feed used, etc., and systematically analyze the pig feeding and economic benefit situation;

12. Sell at the appropriate time according to market conditions. At present, commercial pigs are generally sold at a body weight of 90-120 kg.

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