Key measures to improve feeding efficiency of finishing pigs

Selecting Miao Pigs for Fattening (1) **Breed Selection**: It is recommended to use three-way hybrid piglets as finishing pigs. These crossbred pigs have a higher meat yield and better market value, often fetching an additional 30 to 50 yuan per head. Choosing the right breed is crucial for maximizing profitability. (2) **Individual Selection**: Whether raising your own pigs or purchasing from other farmers, it's best to select larger, healthier pigs from each litter for fattening. Larger pigs tend to grow faster and produce more meat, making them more economically viable. (3) **Age Consideration**: When buying pigs from the market or other farmers, age selection should be based on current market conditions. If piglet prices are higher than those of finished pigs (which is typically the case), opt for younger, smaller piglets to reduce initial costs. However, if piglet prices are lower, it’s better to buy older, heavier pigs to shorten the fattening period and improve efficiency. (4) **Health Check**: Healthy pigs should have pink skin, smooth coats, and show no signs of illness. Their body temperature, breathing, and feces should all be normal, and they should appear alert and active. Piglets should meet or approach the expected weight for their age. Avoid any that show rough skin, pale color, or poor coat condition. After selecting healthy pigs, it’s essential to isolate them for 15 to 20 days if they’re purchased from outside sources. During this time, they should also receive deworming and pest control measures. Regardless of prior vaccination status, it’s wise to administer a booster shot. Using vaccines such as swine fever, erysipelas, and lung disease combination live vaccines (2–3 injections), along with foot-and-mouth disease inactivated vaccine (2 ml per head), can help prevent disease outbreaks. In summer, adding a *Streptococcus suis* vaccine is also advisable. Alongside vaccinations, using levamisole tablets at 8–10 mg per 55 kg of body weight can help repel pests and enhance immunity. To reduce feed costs while maintaining nutrition, use affordable agricultural by-products like detoxified cakes, cottonseed meal, and peanut cake. Yeast powder can replace part of the soybean meal, and wheat can substitute corn when it's cheaper. Rice bran, soybean residue, distiller’s grains, and green vegetables can also be added in appropriate amounts. Always supplement with high-quality feed premixes to ensure adequate vitamins and minerals. Adopt scientific feeding methods. For finishing pigs, a continuous feeding system is ideal to avoid overfeeding. Allow free access to feed during the early stages, but switch to controlled feeding after reaching 60 kg to minimize fat accumulation. Except for soybean meal and residues, all other feeds should be raw to preserve nutrients and save energy. Wet feed can be used instead of porridge. The first cream method is highly recommended for optimal growth. Provide a suitable environment for growing pigs. The ideal ambient temperature is 18–20°C. In winter, cover pens with plastic greenhouses, and in summer, provide shade using vines like gourds or pumpkins to keep temperatures between 15–25°C. Keep pens clean and regularly disinfected. In summer, manage pests and ensure good ventilation, while in winter, maintain warmth and airflow. Slaughter pigs at the right time. Normally, pigs are slaughtered at 90–100 kg. However, if the market price per kilogram is higher than the cost of feed, consider extending the fattening period slightly. Conversely, if the price drops below the feed cost, it’s best to slaughter promptly to maximize profit. Regular monitoring of market trends and pig development ensures the most profitable outcome.

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