How is the meat fattening of pigs produced?

How is the meat fattening of pigs produced?

For the technology that provides meat fattening, pigs of the most diverse breeds and constitution of the body are suitable. Begin this fattening when the pig reaches a three-month age. The duration of fattening is about five months and ends with a set of piglets weighing 110-130 kilograms. The technology of meat fattening provides for two scenarios: intensive and low-intensive.

How is the meat fattening of pigs produced?

If there are many low-nutrient and cheap feeds, it is advisable to carry out meat fattening for low-intensive technology. With this method of fattening pigs gain weight of about 95-110 kilograms to 11-12 months of age. Due to the low nutritional value of the feed, the average daily weight gain is low, but this is more than offset by the cost of feed.

However, such a method is more a special case than a norm. Most often in practice, there is an intensive method of fattening. In accordance with the technology, pigs with a mass of not exceeding 30 kilograms are sent to meat fattening. At the beginning of intensive fattening the average daily weight of piglets is about 750 grams, at the end the weight gain is reduced and stabilized at 450-500 grams. It is curious that with meat fattening, the high average daily weight gain is demonstrated by both piglets from clean lines and pigs obtained as a cross between clean lines. Nevertheless, it is noticed that pigs of English large white breed by the end of fattening still gain an excess of fat. If sows are crossed with boars of other breeds (for example, landrace or Estonian bacon),

How is the meat fattening of pigs produced?

According to the composition of the feed, the technology of intensive fattening differs by the time of the year. In autumn and winter it is recommended to give forage from six to eleven percent of hay from the legume family plants, about 55-75% should be concentrated and juicy feed, and 25-30% food industry waste. In spring and summer, if possible, coarse fodder is replaced by juicy, green grass (best of the bean family). A compulsory component of the feed must be protein. At the age of two to four months of piglets, proteins in the stern should be no less than 120-130 grams, at the age of four to seven months it is already 110-120 grams, and at the age of 7 months and more, only 100-115 grams. Very strongly affects the inclusion of fish and bone meal in the feed, about 100-300 grams per head. Up to 16% increase in daily weight gain gives an introduction to food of yeast (200-250 grams per individual),

Of the succulent fodder, in addition to the green mass of legume beans, sugar beet is extremely important. At the beginning of fattening it is given at the rate of 1.5 kilograms per head, and by the end of meat fattening the recommended value of sugar beet should be 6 kilograms. From concentrated fodder a special place is taken by barley, vetch, corn, peas. The meat fattening on young corn results in a stable high results. Pigs enjoy eating stalks and corn cobs, adding weight well. As a mineral additive you can give crushed shells, limestone and salt, the last component must be present in the forage necessarily. Salt is recommended to be excluded from the diet only in the case when salt is added to the feed. Very important is the constant availability of water, it is recommended to give it in sufficient quantities about 30 minutes after feeding the animals. Feeding should be strictly on schedule, twice during the day.

By the time of the termination of meat fattening from the daily diet, pigs exclude those components that may impair the taste of meat. It is molasses, bran, fish, bard, oats and soy.




How is the meat fattening of pigs produced?