Several Factors Affecting Pig Fattening
1. Variety and type
Pigs have many varieties and different types, which have a great impact on fattening. Due to differences in the breed and type of pigs and the different breeding conditions, different economic traits in pig breeds and people's demand for pig products, there are also differences in finishing performance and carcass quality between breeds and types. Under fattening conditions, the local pig breeds in China are gaining weight faster than foreign pigs and their feed utilization rate is high.
Different breeds and types have different carcass quality. The early-young meat-type Yorkshire pigs have grown to full weight with a live weight of 45.5 kilograms and their hind legs are well-developed; late-young Yorkshire is still growing at the same weight. Long, hindquarters are underdeveloped, and bones are more important. Therefore, the fattening effect can only be improved if the fattening performance of the variety and type is known and the corresponding fattening measures are taken.
2. Economic hybrid
Crossbreeding between breeds or strains of pigs and utilizing heterosis are one of the effective measures to increase fattening. Through the offspring obtained through hybridization, the living ability is strong, the weight gain is fast, the finishing period is shortened, the feed utilization rate is increased, and the cost is reduced.
3. gender
The practice of pig production in China has proved that male and female pigs are fattened after castration, have a quiet temperament, have increased appetite, increased weight gain, increased fat deposition, and improved meat quality. After the pig's castration, sexual function disappeared, and the absorbed nutrients could be more utilized to increase the long meat.
4. Piglet birth weight and weaning weight
Under normal circumstances, the pig is born with a major birth, strong viability, strong physique, rapid growth, weaning weight is large, weight gain during the finishing phase is very fast, and the birth weight and weaning weight of the piglets are closely related to fattening effects. Only the selection of the breeding pig is important. And feeding and management, strengthening the cultivation of sub-pigs, raising the birth weight of weaners and weaning weight, can lay a good foundation for fattening.
5. Nutrition and Feed
Nutritional level has a great influence on fattening. In general, the more energy the fattening pigs take up, the faster the daily weight gain, the higher the feed utilization rate, the higher the slaughter rate, the higher the carcass fat content, and the greater the fat. Feed is a direct source of nutrient substances for pigs. Due to the different nutrients contained in various feeds, there should be various combinations of feeds to form a nutritious diet.
6. Temperature, humidity, captive density
Finishing pigs need a suitable temperature of 15 ~ 23 °C, over-cooled overheating will affect the fattening effect, reduce weight gain rate, affecting feed utilization. Under high temperature conditions, the appetite of pigs decreased and the feed intake decreased. Under low temperature conditions, the feed intake increased, and heat loss was large. Confinement density is too large, so that the environment within the circle temperature rises, the airflow decreases, so that the pig's feed intake is reduced, feed utilization and daily gain decreased. It is generally recommended to keep 10 to 20 heads per column, with each head occupying an area of ​​0.8 to 1.0 m2.
7. Lighting
The duration of light does not have a significant effect on weight gain and feed utilization of finishing pigs. However, if the light intensity is too strong, it can easily cause pigs to become restless and affect rest, thus affecting weight gain.
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