02/02/2023
TECHNOLOGY OF FOOD SPOILERS
1. Coordinating diets for porkers
The combination of diets for meat pigs must ensure the following requirements:
- Suitable for physiological characteristics of the growth and development stages of porkers
- Have an appropriate ratio of refined/coarse feed
- Good quality feed, free of anti-nutrients and toxins
- Match local food sources to reduce input costs.
2. Techniques for raising pigs for meat in 2 stages
* Stage 1: piglets are raised from 70 - 130 days old. Pigs have an average weight of 23 - 60 kg. Breeders need to feed pigs according to diets with 17 - 18% crude protein (safeed-100), with dietary values from 3100 to 3300 Kcal.
* Stage 2: piglets are raised from 131 to 165 days old. Pigs weigh from 61 - 105 kg, the diet of pigs has 14 - 16% crude protein and 3000 - 3100 kcal.
The technique of raising meat pigs in 2 stages should be applied to raise foreign pig breeds or F2 hybrid pigs with 75% or more foreign blood ratio. This technique is often applied in concentrated breeding facilities, with a high level of intensive farming.
Both techniques above are necessary to balance the composition of amino acids and long-chain polyunsaturated fatty acids.
3. Technical care and management
Pigs in our country are usually raised for 5-6 months with a weight of 95 - 105 kg.
4. Subdivision, subdivision
After weaning piglets, we conduct batch division, herd division for convenient care and nurturing. The division of lots and herds must ensure the following principles:
- When grafting, avoid letting pigs distinguish the herd and tear each other apart.
- Density must be suitable according to regulations of pigs from 10-35 kg with 0.4 - 0.5 m2/head, from 35-100 kg with 0.8 m2/head.
- Pigs in the same batch should have the same amount or not much difference (high uniformity).
- Take full notes and mark or dial a number to track each individual (see the herd management section).
5. Feeding and drinking techniques
- Feed pigs according to standards and rations.
- Feed concentrate first, rough food later.
- Feed the pigs in batches, avoid spreading the food cloth on the floor of the barn, and make sure that every pig can eat its ration.
- Practice feeding pigs with conditioned reflexes on feeding time to improve digestibility.
- Do not change the diet suddenly.
- Food standards must change every week.
- Do not use poor quality food.
- Do not dilute food more than 1: 1 ratio.
- Drinking water for pigs to drink to satisfy their needs.
- Feeding pigs while monitoring health status and ability to eat.6. Exercise and shower
Like other pigs, pigs also need to be exercised and bathed. This method should be conducted as follows: for 2-3 hours of exercise/day.
7. Cages and hygiene
In our country, the barn for meat pigs is an open barn, ensuring that it is warm in the winter and cool in the summer, and the floor is always dry and clean.
9. Pig herd management
The important job of the management of the pig herd is to monitor and record the economic and technical indicators during the rearing process to calculate the efficiency of each stage, and to control the growth rate through rearing. care and maintenance. According to the experience of some countries with advanced pig farming, the control of weight gain as well as meat quality of pigs through diets and feeding standards has confirmed that pigs need to change their feeding standards according to their age. and track weight gain each period. However, in pig farming by households, it is very difficult to provide monitoring and recording of economic indicators, so it is recommended that farmers pay attention to each stage of raising, maybe 3 times in a year. pig rearing cycle. Feeding standards should change according to the weight gain of the pig during rearing.
10. Techniques for raising and fattening culled sows
In animal husbandry, every year about 20-25% of culled sows are converted to fattening for slaughter.
- In the first month, pigs should be castrated, after castration pigs must be raised with good nutrition and must be absolutely clean to avoid infection of the incision.
- In the second month, pigs should be fed with a diet containing 80 to 90% concentrate and can be combined with supplementary feed to improve meat quality because this type of pig often has poor meat quality. high fat percentage, meat not delicious, low tenderness. The fattening waste pigs should be quiet to create conditions for pigs to sleep a lot and quickly get fat.
11. Use of supplements to stimulate growth in growing pigs
- Supplement vitamins and minerals to stimulate the growth and development of pigs
12. Technical measures to improve pork productivity and quality
- Pig breeding work
Select breeds with the ability to grow and develop quickly, with a high lean percentage such as Landrace, Large White, Hampshire and Hampshire for crossbreeding to create hybrids with a high hybrid advantage in both foreign and domestic pig breeds. time for crossbreeding with good domestic pig breeds. Here are some hybrid formulas with high yield: F2 (NE x MC) x LD; F2 (Y x MC) x LD; LD x Y, LD x NE, PiDu x LDYr for industrially concentrated livestock areas or farmers with high livestock skills and high investment capacity for intensive farming.
- Good nutrition
To achieve the purpose of raising high-yield and high-quality meat pigs. Breeders should apply a high-quality formula, using a high-nutrient diet in order to create pork with a high lean percentage. Using pig raising technique in 2 stages.
- Short rearing time
It is possible to finish fattening piglets at 5-6 months of age with a weight of 80-100 kg. According to the laws of growth and development of meat pigs in different stages, farmers
