Features and rules of meat-fattening pigs: growth "like yeast"

Every year pig breeding is becoming an increasingly popular branch of agriculture. Among all farm animals, it is pigs that exceed the amount of meat products and the yield of usable solids. After all, no other animal is able to give such high rates of productivity for the year when the minimum cost of feeding is used.

However, the economic efficiency of pig breeding significantly depends on the intensity and accuracy of the animal feeding system used. It is about the intricacies of the diet of pigs to increase their meat productivity, we are going to talk in detail below.

A moment not to be missed or when to start feeding piglets for meat?

Piglets from meat feeding are usually divided into two main types - low intensive feeding and intensive. With a little intensive, the average daily gain in live weight of pigs is not high. The final weight of 90-100 kilograms such animals reach only at the age of 11-12 months.

The advantage of this type of fattening is that the economic costs of a household are minimal, but the resulting animal feed does not have a high nutritional value. For example, the basis of the diet of pigs can be exclusively food waste with the addition of a small amount of feed and cooked root vegetables.

It is recommended to start feeding piglets for meat to achieve a weight of 25-30 kilograms. Usually it is three months of age, when they have already fully switched from dairy nutrition to regular food. Piglets of any breeds of pigs, of any build, of any color are suitable for meat fattening, but still, the breed will be able to give the best result directly to the meat industry.

The average duration of meat fattening ranges from 4 to 4.5 months, although it can reach a length of 8 months. During this period, the average daily weight gain of the pig will be about 600-700 grams.

At different periods of feeding use a different feed structure.

Intensive fattening is conventionally divided into two periods: the first occurs in the initial stages, it lasts from 3 to 6 months - preparatory, and the second final, lasting 2 or more months. These stages differ in the structure of the feed ration and type of feeding.

The preparatory stage is longer and is based on feeding with protein-rich animal feed. These include: various root vegetables, legumes, green grass, hay, and other biologically complete feed. The nutritional value of the diet at the initial stage should not exceed 30%.

Based on this, feeding is most effective in spring or summer time. High weight gains and good feed digestion at the initial stage are ensured by the consumption of large volumes of green fodder and lager content.Concentrated feed at this stage should be with a sufficient amount of animal protein.

At the final stage of meat fattening, products that degrade the taste of the meat and can give it an unpleasant taste should be removed from the diet. Among the feed of this type include products of fish origin (flour, waste), as well as animal origin (meat flour). This kind of diet should be a maximum of 5%. The main 95% of the diet should be made up exclusively of feed that can improve meat quality. It can be vetch, barley, peas, millet.

The result is: if a pig farmer plans to get high rates of average daily gain, then a dry diet should have the maximum amount of energy nutrients, and fiber the minimum amount.In the two fattening periods, the nutrition is different in its concentration.

At the initial stage of growing per 100 kilograms of body weight, if you wish to receive average daily gains of 500, 600, 800 grams, you need 4.2; 4.8, 5.6 feed units per day. For the second period of fattening, which is called the final, for the same increase it is necessary to use from 3.8 to 4.6 feed units.

We learn how to normalize feeding to get a good result.

Pig is an omnivorous animal, which contributes to the special structure of the digestive system. In particular, it allows you to successfully adapt to any type of feeding, ranging from concentrated to bulky. Suitable for pigs and vegetable feed and carnivorous food. Such adaptability can not boast of any other pet. Thus, breeders can choose the type of feeding not under the nature of pigs, but under the existing conditions.

In order for the livestock not to be reduced, but on the contrary, it was only multiplied successfully, tirelessly gaining weight, it is necessary to know a few elementary rules of the organization of pig-breeding concerning fattening.In particular, if fattening is the immediate goal of farming, then it is possible to increase productivity and maintain it at a high level only with the organization of a solid, biologically complete, proper forage base.

Proper, complete feeding is the key to preventing diseases and various metabolic disorders in the body, the functions of reproduction.

The basic components of the diet for meat-fed piglets

Intensive meat feeding foresees the use in the diet of a number of basic feeds, which are recommended to increase the taste and technological qualities of meat, as well as to neutralize the negative impact of individual feeds from other groups. The products of this group include:

• waste products from the production of dairy products, such as whey, reverse, and directly the milk itself (both cow and other animals);
• green fodder - clover, alfalfa, hay or combined silage (it is important to chop hay as much as possible during winter);
• mixes - pea-oat and vikovosyanaya;
• root vegetables, succulent fodder - beets (sugar and semi-sugar), carrots (it is better to give them in a well-cooked form, or previously ground in small quantities raw);
• coarse - barley, rye, wheat, peas, millet, fodder beans (all grains and legumes are given to pigs either boiled or milled; the pig is not able to chew grains, with the result that they can simply be translated).

In winter, the average daily ration should consist of the following ratio of products:

• from 6 to 12% - hay of leguminous plants;
• from 50 to 75% - mixtures of various concentrates, succulent fodder, food waste;
• about 20 -30% of other food industry products, including household food waste.

In spring and summer, roughage should be replaced with fresh green grass. You can even graze a little pigs, while walking them in the fresh air. However, one should not forget about grain and root crops, although their number is reduced by several times.

The effectiveness of the meat-feeding process largely depends not only on the variety and quantity of food, but also on the form in which it is fed. For example, cereals: the value of grinding (tonin) is important. At 20% it will be better to digest the grain of fine grinding, compared with coarse grinding. And if the grain is too fine grinding, it turns flour dust, the use of which is undesirable, because the animals may have problems in the gastrointestinal tract.Yes, and in the steamed form, small grain particles stick together, and this is clearly not conducive to increasing the appetite of the pig.

We provide animals with a complete set of vital supplements.

The diet of pigs during meat-feeding should be filled with a large number of minerals, as well as amino acids. For this purpose well are suitable: meat and bone, fish, meat, blood meal. Daily need is determined by the age of the pig, as well as weight. On average, 100–130 grams of meat meal per pig per day, 100–250 grams - meat bone, 50–300 grams - blood.

Flour from fish products is a source of high-grade protein. Its average daily rate is about 200-250 grams per head. Herbal flour is also a valuable vitamin source. You can increase the average weight gain of piglets by feeding about 200 grams of fodder yeast per day.

The role of amino acids (lysine and methionine + cystine) in meat fattening is very important. At the preparatory stage you need: methionine + cystine 0.45-0.47, lysine - 0.7% of dry matter. At the second stage of feeding, with a live weight of a pig 70-120 kg, respectively, 0.34-0.42% and 0.6-0.65.

When feeding meat, valuable minerals are crushed shells, table salt (25-40 grams to dry matter), limestone, chalk (5-25 grams).Such uncomplicated additives satisfy the body's need for chlorine and sodium, phosphorus, calcium, and also improve the digestion of common feed. If animals are kept in groups, in closed rooms, the daily ration at the initial stage should contain 0.84% ​​calcium, 0.7% phosphorus, and at the final stage - 0.8% and 0.67%.

Be sure to keep in mind that a lack of vitamins in the diet of pigs will inevitably lead to hypovitaminosis, decreased productivity and resistance of pigs to various diseases. In the absence of the above vitamin feeds, piglets should be given special injections with vitamins A, B12, D, E.

We have already noted that the body of young pigs that are meat-fed, especially in need of protein. The slightest lack of it leads to slower growth, premature obesity, the carcass becomes more greasy than meat. Moreover, the lack of protein feed can not be replaced due to abundant feeding with other feeds (fats, carbohydrates). If the diet is balanced, and there is a sufficient amount of protein, then in pigs fat is deposited less, and more protein tissues are formed.

Important for the full development of the body of the pig are trace elements, which include: iodine, manganese, cobalt, iron, copper, zinc, magnesium and others. Their content in the body is minimal (thousandths of a percent), but they have a rather significant effect on health. In recent years, feed antibiotics are gaining popularity. Their widespread use can be explained by a positive effect on the development and health of animals.

The role of succulent feed in meat-fed piglets

Meat fattening pigs successfully carried out with the addition to the main ration of succulent feed - root crops (carrots, beets (feed and sugar), potatoes), green feed (legumes), combined silage, food and kitchen waste, dairy waste. If the diet of juicy products in sufficient quantities is provided with protein, then the fattening performance will undoubtedly be satisfactory.

For example, if during the entire period of fattening to give the crushed raw sugar beet and root and tuber crops, this allows to significantly reduce the consumption of concentrates. But, the amount of raw sugar beet should not exceed 30%, but if this figure is higher,it is advisable to steam the beets. Then it decreases in volume and gives a more pleasant taste to other feeds.

Potatoes - a product that is very often found in the diet of pigs. The only drawback of potatoes is the low content of protein substances. That is why it is always injected with concentrated feed. If potatoes are sown with protein-rich cultures, then such feed may not be supplemented with additives. It has been observed that only about 5% of nutrients are lost when storing potatoes in the form of silage, while this figure is much higher when stored in basements.

Thus, to silt potatoes well, both in pure form and with additions of green, juicy and rough fodder.For example, with the addition of beets, pumpkins, red carrots, bean hay, flour, chops. Whether steamed, boiled or raw potatoes in a silo, its part should not exceed 75%, flour or cutting - 10%, pumpkins, carrots, beets - 15%. Conveniently silage potatoes with finely chopped legumes. It is desirable to add a green mass of 2-3 cultures. For example, peas and corn, alfalfa, clover and sweet lupine.

In many farms, food waste plays an important role in fattening. It is worth noting that the maximum amount of cooked food waste in full-feed should not exceed 70%. At the final stage of fattening, the share of food waste should not exceed 30-40%.

Some valuable tips for successful pig breeders:

• Water plays a particularly important role in meat fattening. Fresh and clean water should be in special troughs around the clock.
• More appetizing pigs eat food in the form of thick gruel, rather than liquid or dry.
• It is necessary to feed pigs two or three times a day, at the same time. Pigs are fed more often - up to 5 times a day.
• It is advisable to follow the palatability of food, because the deterioration of the food supply or the indisposition of animalsImmediately affects the appetite (food in troughs should not remain more than an hour, the residue must be thrown away, and wash the trough at least once a week)
• It is undesirable to feed in plenty, with the possibility of the animal constantly eating up at the filled trough. Thus, a large amount of feed is transferred and fatty tissues are mostly deposited.
• Food will be better digested, if the level of humidity is not below 60-70%.