Grass breeding experience
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The cultivation of broad-leaved forage grasses is often combined with the use of agricultural by-products such as sweet potato vines, carrots, and other vegetable scraps to raise pigs. Pigs are monogastric animals that have limited ability to digest crude fiber, so it's important to select forage varieties that are easy to digest and nutritious. Suitable options include chicory, chopped pine herb, Russian feed, and bitter leeks. The first three are perennial grasses, with fresh forage available from March to November, while bitter leeks are annuals, available from March to August. To ensure a continuous supply of green feed during winter, farmers can make use of agricultural by-products like sweet potatoes, root vegetables, and other crops.
To optimize land use and improve feed availability, two main planting strategies are commonly used:
1. **Perennial Grass and Vegetable Intercropping** – This method involves planting large-growing green vegetables, such as thousand-buddha head varieties, alongside perennial grasses like chicory. In March, seedlings are planted, and chicory is spaced 60 cm apart with 25 cm between rows. After the first cut of chicory in early November, cabbages are transplanted into the empty rows with a 15 cm spacing. These cabbages are then used for pig feeding through leaf peeling in January to March. By early April, all vegetables are harvested, and only chicory remains. If chicory is not used, similar intercropping techniques can be applied based on the characteristics of the selected pastures, ensuring proper spacing and management practices.
2. **Rotation of Bitter Leeks, Sweet Potatoes, and Green Vegetables** – In March, the field is prepared for planting bitter leeks. By late June, when the bitter leeks are ready, they are cut and sweet potato vines are planted. In November, after transplanting sweet potatoes, green vegetables are introduced. At the end of March, these vegetables are harvested, and the field is replanted with bitter leeks. During feeding, a high proportion of green fodder is used, making 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 sustainable approach to pig nutrition.