1. The energy level of the feed Before growing and finishing pigs up to 60 kilograms, it is generally free to feed. In this case, if the digestible energy per kilogram of feed varies within the range of 2950-3300 kcal, the growing pig can adjust the food intake according to the energy concentration of the diet. However, when the price of pigs is not good, some pig farms and farmers try to reduce the cost per kilogram of feed, and use a large amount of wheat bran as raw materials, resulting in digestive energy reaching the lower limit of 2950 kcal/kg, thus seriously affecting the growth of pigs. Speed ​​and feed utilization, this will inevitably affect the slaughter time. For pigs 60 kg before export, the digestibility of the diet should preferably reach 3,200 kcal/kg, and thereafter it can be reduced to 3,100 kcal/kg.
After the growing pig grows to 60 kg, it is generally necessary to take restrictions. However, if producers are pursuing a long and fast slaughter, they can also adopt free food intake. If a high lean rate is pursued, high-strength feed restriction (65% of free intake) can be implemented. However, it is generally advisable to adopt medium-strength feed restriction (75-80% of free intake), so that the lean body mass of the carcass is relatively high, without serious impact on weight gain, and better overall production benefits can be obtained.
2. Levels of Protein and Essential Amino Acids in Feeds The requirements for protein levels in rations vary between lean and meat fat types. The former is 18% and 16% crude protein levels in the small and middle pig stages respectively, while the latter is about 2% lower. In the big pig stage, the crude protein level of 14% can meet the need. In general, for every 1 percent increase in crude protein in the diet, the carcass lean percentage can be increased by 0.5 percentage points. However, due to the high price of protein raw materials, under normal circumstances, the use of high-protein diets in exchange for high lean meat yields is not cost-effective.
The need for protein in pigs is actually a need for amino acids. Since 1978, the British nutritionist Dr. Cole proposed the ideal protein concept, large feed manufacturers have considered the balance between essential amino acids in feed formulations. The amount of lysine is generally set to 100, and the ratio of other essential amino acids to it is calculated.
3. Management of growing-finishing pigs Growing and finishing pigs Before entering the pig house, disinfection work must be done in the column. To choose good, healthy piglets. It is necessary to do good work such as vaccination and deworming of piglets.
Pigs with similar body weight should be grouped together to avoid strong competition. At the same time, pigs should be defecate, sleep, eat and drink to form a conditional reflex. The pig's stocking density is preferably 03-0.5 m2/pig for piglets, 0.6-0.7 m2/head for middle pigs, and 0.8-1.0 m2/head for big pigs.
The optimum temperature for growing and finishing pigs is: small, medium pig: 16-22 degrees, big pig: 14-20 degrees. Excessively high or low temperatures all affect weight gain and feed utilization. Summer temperatures are high. It is necessary to strengthen ventilation in the premises and ensure sufficient drinking water. Cool water is sprayed on the floor of the bar. In winter, the temperature is low and the feed is used to maintain the body temperature of the pig. In order to reduce some of the consumption, several pigs can be raised in one column to give some grass, and at the same time to prevent the invasion of thieves.
In addition, the barn should be cleaned regularly, keep the bar clean and dry, and minimize harmful gases in the air.
Standardized Herbal Extract
A standardized herbal extract is an herb extract that has one or more components present in a specific, guaranteed amount, usually expressed as a percentage. The intention behind the standardization of herbs is to guarantee that the consumer is getting a product in which the chemistry is consistent from batch to batch. This practice has developed out of the drug model of herbal medicine, in which modern scientists have attempted to identify the components of a plant that have definite pharmacological activity in the body. Unfortunately, while scientists can isolate many constituents from an herb and discover how particular chemicals may act in the body, they inadvertently remove or overlook components that may contribute to the activity of the whole herb. Consequently, standardization may concentrate one constituent at the expense of other potentially important ones, while changing the natural balance of the herb`s components.
Standardized Herbal Extract
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