First, the effect of temperature. Pigs of different ages have different adaptations to temperature stress, which is the critical temperature for pig growth and development. It is also called the optimum temperature. It can be calculated using the following formula: T=-0.06W+26. For example, the optimum temperature for 20 kg of piglets is T=-0.0620+26=24.8°C (Note: T indicates the optimum temperature; -0.06 is the coefficient of the most suitable temperature; W is the weight of the pig; 26 is the constant of the appropriate temperature) .
1 low temperature. In the case of low temperatures, pigs must constantly increase body temperature to dissipate heat to maintain ecological balance. Pig intake increased. When the pig is at the lower critical temperature, the daily weight gain decreases by 11-22 grams per 1°C drop, and the feed consumes 20-30 grams more. Such as a 40-50 kg of fattening pigs, at 10 °C -25 °C, the daily average intake of 2-2.5 kg, the average daily gain of 0.6-0.65 kg. If the temperature drops to 5°C, the daily weight gain is 0.4kg, and when it drops to 0°C, the average daily weight gain is only 0.2kg. When the temperature drops to -10°C, the daily weight increases by -0.2 kg.
2 high temperature. When the pig is at the upper limit of the critical temperature, the temperature increases by 1°C, the daily gain decreases by 30 grams, and the feed consumption increases by 60-70 grams. Take 40-50 kilograms of fattening pigs as an example: When the temperature rises to 30°C, the daily average weight gain is 0.4kg, and when the temperature rises to 35°C, the daily weight gain is only 0.2kg. When the temperature rises to 38°C, the daily gain increases. It is -0.2--0.6 kg.
3 summary. If the temperature rises above 35°C or falls to minus 5-10°C, due to low feed utilization rate and low weight gain, the result will be 3.5-4 kg more for each additional kg of feed than for suitable temperatures. When the low temperature is maintained for one month, 50-60 kg of feed will be wasted. If 100 pigs are fattened, the amount of feed waste can reach 5000-6000 kg. For thousand pig farms and 10,000 pig farms, the astonishing amount of feed waste can be imagined.
Second, the impact of humidity. The influence of air humidity on fattening pigs always interacts with temperature. When the temperature is appropriate, the relative humidity from 45 to 75 or 95 has no adverse effect on the pig's feed intake and weight gain. When the pig house is low-temperature and high-humidity, heat emission from the pig body is exacerbated, the feed consumption of the pig is increased, and the weight gain is reduced (the sow's daily gain decreases by 36, and the piglet decreases by 28). Increase the consumption of material per kg by more than 10%. Low temperature and high humidity are also prone to disease.
Third, the impact of harmful gases. The harmful gas in the pig house mainly refers to the harmful gases such as porcine breath, feces and urine, feed grass mat, and ammonia decomposition, hydrogen sulfide, carbon dioxide and methane.
1 ammonia. The ammonia concentration in the pig house should not exceed 20-30 ml per cubic meter. If it exceeds 100 ml, the pig's daily gain will be reduced by 10 and the feed utilization rate will be reduced by 18. If it exceeds 400-500 ml, it will cause mucosal bleeding, conjunctivitis, and airway inflammation. It can also cause necrotizing bronchitis, pulmonary edema, central nervous system paralysis, and even death.
2 hydrogen sulfide. Hydrogen sulfide gas is a highly toxic neurotoxic agent and has a strong irritant effect. When the air volume in the pig house exceeds 550 ml/m3, the respiratory center can be directly restrained and the pig can suffocate. The hydrogen sulfide concentration in the pig house should not exceed 10 ml per cubic meter of air.
3 carbon dioxide. The concentration of carbon dioxide in the pig house cannot exceed 4 per cubic meter of air. Otherwise it will cause lack of oxygen in the house, so that the pig spirit is weak, loss of appetite, affecting weight gain.
Fourth, the impact of dust and microbes. Dust in the pig house is a carrier of microorganisms. Poorly ventilated or often impermeable to sunlight, dust can promote the proliferation of various microorganisms. There are up to 1 million bacteria per cubic meter of air. Aspergillus flavus, Penicillium, Mucor, Saprophytic, Coccus, Mold spores and actinomycetes. If you do not remove the dirt in time and avoid flying dust, maintaining a proper ventilation and regular disinfection of the pig house will inevitably cause bacterial infectious diseases.
Fifth, the influence of stocking density. The size of the rearing density directly affects the temperature, humidity, ventilation, harmful gas and dust microorganisms in the pig house, and changes in the amount and content of pigs, but also affects the pig's intake, drinking water, defecation, urination, activity, rest, fighting behavior. Under normal circumstances, 12 square meters of pigs can raise 10 pigs, 9.6 square meters can raise 8 heads.
Six, the impact of light. Proper light irradiation can promote the synthesis of calcium and phosphorus deposition and bone growth in subcutaneous fat cholesterol VD in pigs. Sunshine ultraviolet radiation has sterilizing and disinfecting effects, but the irradiation time should not be too long, otherwise it will damage the pig's skin, eye's conjunctiva and cornea. Long exposure time in summer can cause sun disease in pigs. Bright light has a slowing effect on the deposition of fat in pigs, and dark light can accelerate the deposition of fat in pigs. Therefore, according to the growth stage of pigs, the light in the pig house can be properly adjusted.
Vitamins are a group of organic compounds. It is a micronutrient required by living organisms, but generally cannot be produced by living organisms themselves, and needs to be obtained by means such as diet. Vitamin is a kind of low molecular compound necessary for the body to maintain normal metabolism and function. It is one of the six nutritional elements (sugar, fat, protein, salt, vitamin and water). Most must be obtained from food, and only a few can be synthesized in the body or produced by gut bacteria. The daily requirement of the human body for vitamins is very small, but once lacking, can cause a special kind of disease, called "vitamin deficiency disease". Primary vitamin deficiency can be caused by insufficient intake due to a lack of vitamins in food or a reduction in the amount eaten. Secondary vitamin deficiency can be caused by a decrease in the body's ability to absorb vitamins, an increase in the body's vitamin requirement, or the interference of some drugs. Our main products are: vitamin A, vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6, vitamin B7 (biotin), vitamin B9 (folic acid), vitamin B12, choline, vitamin C, vitamin D, vitamin E, vitamin K.
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