Poultry feeding is more scientific
Most traditional pig farmers use "hanging shelves", that is, a large amount of green feed and roughage in the early stage and less input of concentrate feed. When the pig grows to 50 to 60 kilograms, a large amount of high-energy concentrate feed is quickly added to fat. Although this breeding method utilizes a large amount of green and roughage, the feeding time is too long because the protein and mineral elements required for the normal growth of the pig in the early stage cannot be satisfied. It usually takes a year or more to maintain and consume too much, which not only does not save fine feed, but also causes a waste of concentrate. Adopting the "pump-feeding method" to raise pigs can save 30% and 10% of concentrated feed compared with "hanging shelves" and "through-training" feeding methods respectively. The "pour-feeding method" has a high lean meat ratio among pigs and is highly favored by consumers. The specific practice of the “pour-feed method†for raising pigs is: from the piglet to the middle pig stage, that is, 50 to 60 kilograms before, high-energy, high-protein concentrates are used, and with the necessary feed additives, only a small amount of green feed is fed. Feed any roughage. Pigs from the stage of 50-60 kilograms to the stage of slaughter, properly reduce the concentration of energy and protein in the concentrate, reduce the input of concentrate, increase the input of green and rough feed, the ratio is: concentrate feed 62%, green feed 26%, Roughage 12%. The scientific basis for the "pour-feed method" for raising pigs is that the pig-to-middle pig stage is dominated by long bones and lean meat, and there is a large demand for protein and mineral elements, and at the same time the pig's digestion and utilization of fiber is extremely low. Concentrate should be used to meet the needs of pigs for protein and various mineral elements, so that piglets can grow quickly and reduce unnecessary consumption.
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A small number of pig raising households use "one-stop" feeding methods, that is, they have been fed with condiments from piglets to slaughters without any green or roughage. Although this method has greatly shortened the number of days of feeding and reduced the maintenance expenditure, a large amount of green and roughage in rural areas has not been fully utilized, and the economic benefits are still not satisfactory.