The pig house should be well-designed and functional, not just simple. When choosing a site for the pig house, it's important to select a dry and sunny area with good drainage. The building materials can vary, but the key is to ensure the structure is clean, easy to maintain, and provides a comfortable environment for the pigs. The ideal temperature range for pigs is between 16°C and 21°C, so proper temperature control is essential. In winter, you can reinforce the walls, install plastic covers, and add straw on top of the plastic sheets during colder nights to keep the pigs warm. The floor should be covered with hay to keep it dry and hygienic. It's also important to open the plastic cover for ventilation during midday. In summer and autumn, proper ventilation is crucial. You can plant climbing plants like loofahs, gourds, sunflowers, grapes, or cherries around the pig house to naturally reduce the temperature. You can also use an arbor with water to cool the area, regularly disinfect the house, and apply mosquito repellent to keep pests away.
For pig breed improvement, selecting healthy, vigorous hybrid piglets is key. Using crossbreeds such as Landrace, Duroc, and Yorkshire pigs, or hybrids like Sanyuan pigs, can result in faster growth, higher lean meat content, and better meat quality. Weaned pigs should be fed for at least 80 days, reaching a weight of 60–70 kg before starting the fattening process. During this time, deworming, stomach stimulation, and supplemental feeding can help them reach 90–100 kg in about 20 days. Keeping high-quality boars and sows and breeding your own hybrids can improve disease resistance, increase piglet survival rates, and lower overall rearing costs.
Deworming should be done regularly. Piglets should be dewormed when they are 60–70 days old, using a combination of insecticides, gastric lavage, and stomachic treatments. Two months later, repeat the process. The method involves giving one 2.5 kg trichlorfon tablet on the first day, preferably at night between 7–8 PM. Before administering the medicine, make sure the pig has fasted. Dissolve the tablet in warm water and mix it into a small amount of feed. On the third day, perform gastric lavage using 15 grams of baking soda mixed into their morning feed. On the fifth day, use rhubarb soda—1 tablet per 5 kg of body weight—mixed into three meals. On the seventh day, add 1 kg of amaranth and 300 ml of white sugar, feeding it two to three times a day. Then introduce feed with additives gradually.
Feeding should follow a dry-wet method, where dry feed is softened with water. Feed four times a day, with the ratio of feed to water being 1:1. Soaking time depends on the temperature—soak for 4–5 hours if it's below 10°C, or 2 hours if it's warmer. Feeding times should be consistent: 7:30 AM, 11:30 AM, 3:30 PM, and 9:30 PM. The daily feed amount should be 50% of the pig’s body weight, and the pig should eat until it's 89% full, with no leftovers. Always feed concentrate before green feed, and provide plenty of clean drinking water. Water is essential for digestion, appetite, and overall health.
The feed must be nutritionally balanced, using high-quality commercial feed combined with corn, vegetables, and grass. A varied diet ensures that pigs get all the necessary nutrients. The feed formula typically includes 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. Add one pack (100g) of compound additive per 50 kg of feed, mix thoroughly, add water, and feed accordingly.
A fattening agent should be added for 20 days. The recipe includes 3 kg each of salted fish, bone meal, bean cake, and soybeans; 1 kg each of lard and sugar; 7.5 kg of corn; 25 g each of tangerine peel and malt; and 10 g of "Divine Comedy" (a traditional Chinese supplement). Fry the soybeans, salted fish, and corn together, then divide into 20 batches. Each pig gets one batch per day, divided into three meals. After 20 days, the pigs are ready for slaughter.
Most of the feed should be raw, except for a few cooked soybeans. The daily feed amount depends 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.
Frozen squid slice rolls are a popular seafood dish that is made from thinly sliced squid meat that is rolled and then frozen. These rolls can be cooked in a variety of ways, including grilling, frying, or baking. They are commonly used in sushi and other Japanese dishes, and are also a popular ingredient in Korean cuisine. Frozen squid slice rolls are a convenient and easy way to add seafood to your meals, as they can be stored in the freezer for long periods of time and cooked whenever you need them.
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