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 fine lean breeds can significantly improve the lean meat content in the carcass, making them more suitable for producing high-quality pork.
2. Adjust protein levels in feed while maintaining a balanced amino acid profile. The protein requirements vary depending on the growth stage of the pig. For pigs weighing 10 to 35 kg, a crude protein level of around 20% is recommended. When the weight increases to 35 to 65 kg, the protein level should be reduced to 17%, and for pigs between 65 to 90 kg, it should be further lowered to 14%. This ensures optimal growth and lean meat development without overfeeding.
3. Implement controlled feeding strategies. Using the "before and after" method, when finishing pigs reach 60 kg or more, feed them 70% to 85% of the usual amount of concentrate. Studies show that reducing daily feed intake by 10% can increase lean meat percentage by 1% to 1.5%. This approach helps optimize muscle growth while minimizing fat deposition.
4. Slaughter at the right time. The lean meat percentage in a pig’s carcass varies depending on its weight at slaughter. It's best to slaughter pigs when they reach around 90 kg, as this is typically the ideal weight for maximizing lean meat yield. Early or late slaughter can lead to lower quality meat and less efficient production.
By following these practices—selecting the right breed, adjusting feed nutrition, controlling feeding amounts, and timing the slaughter—you can significantly enhance the lean meat percentage in your pigs. These methods are not only effective but also sustainable, helping farmers produce better-quality pork while improving overall efficiency on the farm.
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