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How to increase the lean meat ratio of live pigs
First, breeding fine varieties. Variety is the key factor determining the lean meat ratio. The lean meat percentage of fat-type pigs or native breeders is generally 38%-45%, and the lean meat percentage after crossbreeding with Duroc and other excellent breeders can reach 55%, while Duroc, Landrace, Three-way hybrid pigs produced by Yorkshire or other lean pigs have a lean meat percentage of more than 63%. Second, increase feed protein levels. According to the pig's growth and development at different stages of the corresponding protein levels, body weight 10-20 kg, feed protein levels should be 22% -20%; body weight 40-60 kg, feed protein levels should be 19% -16%; weight 60 -90 kg feed protein level should be 16% -14%. Third, to change the feeding method, the "promoting and controlling" method of "open before and after the limit" should be adopted, that is, 60 kg before open feed, 60 kg after limited feed, generally limited to 10% -15%, while using Green feed supplements. Fourth, regular slaughter. As far as the growth and development of pigs is concerned, the bigger the body weight, the more fat, the lower the lean meat rate, and the more feed the weight gain consumes. Therefore, when the gross weight of the pig is 90 kg, it is the best. Even if the three-way crossbred pigs are slaughtered to 110kg live weight, they will not reduce the carcass grade, but may be more suitable for the consumers' requirements for pork meat with "lean in fat" and "lean in fat."