Grass breeding experience
ZHONGSHAN G.H.L. TRADING CO., LTD. , https://www.ghltrade.com
Pig farming can be effectively combined with the cultivation of broad-leaved forage grasses, along with the use of agricultural by-products such as sweet potato vines and carrots. This integrated approach not only improves feed efficiency but also promotes sustainable livestock production. Since pigs are monogastric animals with limited ability to digest crude fiber, it's important to select forage species that are high in nutritional value and easy to digest. Suitable options include chicory, chopped pine herb, Russian feed, and bitter leeks. The first three are perennial grasses, available from March to November, while bitter leeks are annuals, usable from March to August. To ensure a steady supply of green fodder during the winter months, farmers can make use of agricultural by-products like sweet potatoes, root vegetables, and carrots.
Two main feeding strategies are commonly used:
1. **Perennial Grass and Vegetable Intercropping**
In this method, large-growing varieties like thousand Buddha head are chosen for vegetable production. Seedlings are planted in March, with chicory spaced 60 cm apart and 25 cm between rows. By early November, when chicory is harvested, cabbage seedlings are transplanted into the empty rows, spaced 15 cm apart. These cabbages are then used for pig feeding through leaf peeling from January to March. By early April, all vegetables are harvested, and the chicory regrows alone. If chicory is replaced with other forage crops, the planting spacing and management practices should be adjusted accordingly based on each plant’s growth characteristics.
2. **Rotation of Bitter Leeks, Sweet Potatoes, and Green Vegetables**
In March, the field is prepared for bitter leeks. By June, the bitter leeks are cut and sweet potato vines are planted. In November, vegetables are introduced into the same area. At the end of March, after harvesting the vegetables, the cycle begins again with the planting of bitter leeks. During feeding, green forage should be used as much as possible. On average, green feed makes up about 30% of the pig’s diet. For pigs weighing less than 30 kg, 3–5 kg of green feed is provided daily, while pigs over 30 kg receive 6–10 kg of green feed per day. This system ensures a balanced and nutritious diet while maximizing the use of locally available resources.