The pig house should be well-designed and carefully constructed to ensure the health and comfort of the pigs. The location should be on higher, dry, and sunny ground, with no restrictions on building materials. However, it's essential that the structure is clean, easy to maintain, and provides proper temperature control. Pigs thrive best in a temperature range of 16°C to 21°C, so appropriate measures must be taken to regulate this environment.
During winter, the walls of the pig house can be reinforced, plastic sheeting can be added, and straw can be placed over the plastic film on colder nights to provide extra insulation. The floor should be covered with mat hay to keep it dry and hygienic. At noon each day, the plastic shed should be opened for ventilation to improve air quality. In summer and autumn, proper ventilation is also crucial. Planting climbing plants like loofahs, gourds, sunflowers, grapes, or cherries around the pig house can help reduce the ambient temperature. Additionally, using an arbor with water sprinklers can further cool the area. Regular disinfection and the use of mosquito repellents are important for maintaining a healthy environment.
For breeding, it's recommended to select robust, lively hybrid piglets, preferably from crossbred sows such as Landrace, Duroc, and Yorkshire pigs, including hybrids like Sanyuan pigs. These breeds grow quickly, have a high lean meat ratio, and produce high-quality meat. Weaned pigs should be fed for at least 80 days, reaching a weight of 60–70 kg, before starting a special fattening regimen. This includes deworming, stomach conditioning, and supplemental feeding for 20 days, which can bring their weight up to 90–100 kg. Breeding your own hybrid pigs using fine boars and sows helps prevent disease, increases piglet survival rates, and reduces overall rearing costs.
Deworming is an essential part of pig care. Piglets should be dewormed at 60–70 days old, followed by a second round two months later. The process involves administering trichlorfon tablets, performing gastric lavage, and using herbal remedies. It’s best to give the medication at night between 7–8 PM. Before administration, the pig should not eat for a few hours. The tablet is dissolved in warm water and mixed into a small amount of feed. On the third day, baking soda is added to the feed for gastric cleansing. On the fifth day, rhubarb soda is used, and on the seventh day, amaranth and white sugar are introduced to support digestion. Afterward, feed with additives can be gradually introduced.
Feeding should follow a dry-wet method, where dry feed is softened with water before being given. Feed four times a day, with the ratio of feed to water being 1:1. Soaking time depends on the temperature—4–5 hours if below 10°C, and 2 hours if above. Feeding times are usually at 7:30 AM, 11:30 AM, 3:30 PM, and 9:30 PM. The daily feed amount should be about 50% of the pig’s body weight, and they should eat until 89% full without leaving any leftovers. Always feed concentrate first, then green feed, and ensure clean drinking water is available at all times. Lack of water can reduce appetite, impair digestion, and slow growth.
The feed must be nutritionally balanced, using high-quality commercial feed supplemented with corn, vegetables, and grass. A typical mix might include 25–30% corn flour, 25–40% corn, 8–10% peanut meal, 10–20% melon powder, 10–15% rice bran, 5% fishmeal, 1% salt, and 1% shell powder. Adding 100 grams of compound additive per 50 kg of mix improves nutritional value.
A fattening agent is added for 20 days, consisting of ingredients like salted fish, bone meal, soybeans, lard, sugar, corn, tangerine peel, malt, and a small amount of a digestive aid. All ingredients are fried together and divided into 20 portions. Each pig receives one portion daily, split into three meals. After 20 days, the pigs are ready for slaughter.
Feed amounts vary depending on the pig’s weight: 1.5 kg per day for pigs weighing 10–20 kg, 2.5–3 kg for 20–35 kg, 3.5 kg for 35–60 kg, and 4–5 kg for pigs over 90 kg. Most feed is raw, except for a few cooked soybeans. Maintaining a consistent and nutritious diet is key to achieving optimal growth and meat quality.
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