Measures to increase the lean meat percentage of commercial hogs
1. Choose lean meat breeds. Different pig breeds have varying levels of lean meat in their carcasses. Foreign pig breeds, such as Duroc, Hampshire, and Large White, generally have higher lean meat percentages compared to native Chinese breeds. Selecting these fine lean breeds can significantly improve the lean meat content in the carcass.
2. Adjust protein levels in feed while ensuring a balanced amino acid profile. The protein requirement varies depending on the growth stage of the pig. For pigs weighing between 10 and 35 kg, the crude protein level should be around 20%. When they are between 35 and 65 kg, it should be reduced to 17%, and for pigs between 65 and 90 kg, the crude protein level should be about 14%. This helps optimize muscle development while preventing excessive fat accumulation.
3. Implement restricted feeding. Using a "before and after" feeding strategy, once the finishing pig reaches 60 kg or more, you can feed them 70% to 85% of the free-feeding amount. Studies suggest that reducing daily feed intake by 10% can increase the lean meat percentage by 1% to 1.5%. This technique helps improve meat quality without compromising growth performance.
4. Slaughter at the right time. The lean meat percentage in pork varies depending on the weight at which the pig is slaughtered. Research shows that pigs raised to an ideal weight of around 90 kg tend to have a better lean meat ratio. Slaughtering too early or too late can affect both the quality and yield of lean meat, so timing is crucial for maximizing profitability and meat quality.
By following these practices—selecting the right breed, adjusting feed nutrition, managing feeding strategies, and choosing the optimal slaughter weight—farmers can significantly enhance the lean meat percentage in their pigs, leading to better market value and consumer satisfaction.
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