How Hog Raising Improves Lean Meat Percentage
The lean meat percentage of pigs with good breeds of fat or land breeds is generally 38%-45%, and the lean meat percentage can be up to 55% for offspring produced by crossbreeding with Duroc and other elite breeders. Duroc, Landrace or other lean meats can be used. Three-way cross-breeding pigs produced from pigs have a lean meat percentage of up to 64%. Raising the protein level of the feed should be based on the different stages of the pig's growth and development, and the pig should be fed the feed with the corresponding protein level. When the weight of the pig is 10-20 kg, the feed protein level should be 20%-22%; the pig's body weight is 40-60 kg, the feed protein level should be 16%-19%; the pig's weight is 60- At 90 kg, the feed protein level should be 14%-16%. Changing the feeding method should adopt the “promoting and controlling†method of “open before and after the limitâ€, that is, pigs should be open before 60 kg, and pigs should be limited after 60 kg. This will enable pigs to increase growth rate and feed utilization at the early stage of fattening, and inhibit fat deposition at the end of the fattening period, thereby increasing the lean meat of the pigs.