Bacon is a highly nutritious product, representing pork, which was separated and salted according to a special technology. For the bacon, the carcasses take 7 month old piglets. In the carcasses when cutting, the spine, head, and also the lower parts of the legs and shoulder blades are removed. To get real quality bacon, it is necessary to follow the technology of bacon fattening, which begins with the selection of young animals at the age of two to two and a half months. Not all piglets are suitable for the future of bacon, but only those with a broad chest and back, and also with well expressed hams.
For these purposes, the best suited pigs are Estonian and Latvian bacon, Landrace, Lithuanian white. Although it is not advisable, however, pigs of other breeds can be used. A very important characteristic of fattening is the daily gain. In the beginning, it should be equal to 370-560 grams, and at the end of fattening (7 months of age of piglets or 95-100 kg of weight), the gain should be 700-800 grams.
The best period for bacon fattening among specialists is spring and summer. During this period, while in summer camps, the pigs absorb an abundant amount of plant food and gain weight well. It is quite obvious that to get real bacon it is necessary to feed the piglets correctly. It is very important to supply all the necessary mineral substances with the feed, as well as the maximum variety of grain feeds, mixed fodder, beets, both sugar and fodder, potatoes, whey and others. Zootechnics distinguish 2 periods of bacon fattening.
Period 1 st . The duration of this period is limited to five months. During this period the piglets grow intensively and gain weight of 52-57 kilograms. One of the main components of the feed during this period are herbs of legumes (in winter, with a year-round production cycle, hay beans are used). Of course, it does not provide a full amount of protein components, therefore, as an additive to feed, include cake and meal, both cereals and legumes. A typical nutritional formula consists of:
Barley (45%) Legumes in the form of grains (20%) Oats (15%) Corn (155) Oil cake (5%) Protein 120 grams per 1 kg of feed
It is noteworthy that the protein should be not only vegetable, but also animal origin (about 7%). The best source of such protein is the milk-based return, approximately in the amount of 1.3-2.5 kilograms per head. The need for minerals is compensated by bone meal, salt, ash, chalk.
Period 2. During this period, the ingredients in the feed of the piglets should be carefully selected. The quality of bacon improves peas, millet, barley, vetch. The main component is barley. It is he who determines all the taste qualities of bacon. The presence of barley in the feed reduces the negative effect on the taste qualities that bone meal, cake, soybeans and bran rendered (by the way, the availability of these feeds in the second period is allowed no more than 5%). Optimum looks such a composition of food:
Barley (70%) Wheat bran (10%) Grains of legumes (20%) Protein 100 grams per 1 kg of feed
At the stern of such a composition, the piglets are weight gain in the centner region by the age of 7 months. If the weight is dialed to 8.5 months, the quality of the bacon significantly decreases. To maintain the piglets during the bacon fattening of a good appetite in the food add components that support the pigs desire to eat more. Thus, grain feeds are best given in the grinded form, tubers and various root crops washed, and silage finely ground. It is recommended to give food to animals in a hot-watered form (no more than 70 degrees). To obtain a good result, monotonous feeding of animals is prohibited.
Bacon fattening pigs and the peculiarity of its periods