The main factors affecting the live weight of slaughter pigs are how large the live pigs are raised. On the one hand, they have to look at the market's demand for pork products, and on the other hand, they must consider the economic benefits of farms and pig farmers. The appropriate slaughter weight of pigs is mainly influenced by the biological characteristics of pigs and the market's demand for pork products and sales prices.
(l) Effects of biological characteristics of pigs: The best slaughter weight of pigs was affected by biological factors such as body weight, daily gain, feed conversion rate, slaughter rate, and monthly lean body mass. As the weight of the human bar finishing pig increases, the daily gain gradually increases, but after a certain period, it gradually decreases. With the increase of body weight, the proportion of feeds to maintain nutrition is relatively increased, the consumption is increased, the slaughter rate is increased, the body fat deposition is also more, the lean meat rate is decreased, the selling price is reduced, the raising cost is increased, and the economic benefit is reduced. Live pigs have slaughtered too small, although the feed conversion rate is high and the province feeds, but the fattening of pigs is not enough, and the economic maturity is not yet achieved. The production of lean meat is small and the slaughter rate is low and not economical. Therefore, the best slaughter weight of the hog should be determined.
(2) The requirements of the market for pork product specifications and the impact of sales prices: At present, the price of pork products in China has been liberalized and market adjustment has been implemented. In areas with relatively developed economy, with the improvement of people's living standards, the demand for lean pork is urgent. The lean meat on the market is easy to sell and the fat is hard to sell. The difference is as high as 25% to 35%. The market has already divided the carcasses according to the amount of lean meat and cut them in different grades. The longest back muscle has the highest price, followed by the hind leg and forequarters, and the lowest price is the soft and hard ribs. Therefore, the price of commercial lean pigs is 8 to 10% higher than that of ordinary commercial hogs. This has led to a reduction in the benevolent market or slaughter weight of hogs to some extent.
2 . The determination of the best slaughter weight for pigs suitable for the slaughter of live heavy pigs shall be based on the combination of daily weight gain, feed conversion ratio, sale price per kilogram of live weight, daily feed costs, and the cost of sharing feed for breeding pigs. Economic Analysis.
Because there are many types of pig breeds and economic hybrids in China, the feeding conditions in different parts of the country are different, and the best slaughter weight of pigs is not the same. In the local pig breeds, the slaughter weight of earlier slaughter pigs and their hybrid pigs is about 70 kg, that of medium-sized pigs and their hybrid pigs should be 75-80 kg, and that pig breeds in China and some local breeds For the maternal and foreign lean-type pigs as male parents, the best slaughter weight is 85 - 95 kg; the three-way hybrid pigs with two lean-type pigs as the father are slaughtered It should be 90-100 kg; Hybrid pigs born from bred pigs as female parent, two lean type pigs with paternity as male parent, and pigs with lean meat breeds have a live weight of 100-114 kg. .
(6) Guaranteeing the best environmental conditions The major factors on which pigs live and grow depend on genetics, nutrition and the environment. However, people tend to ignore the environment. They don't know that the advantages of genetics and nutrition can only be achieved under suitable environmental conditions. Give full play to get the best economic benefits. Most of the pigs are house-fed, and the microclimate of the pig house is the main environmental condition. The microclimate of the pig house includes physical factors such as temperature, humidity, air flow, light, and sound in the pig house, chemical factors such as carbon dioxide, nitrogen, and hydrogen sulfide, and other factors such as dust and microorganisms.
The ambient temperature of the pig house affects the pig's weight gain rate, feed conversion rate, and body quality. When the ambient temperature changes within a certain range, the pigs have the least heat dissipation, and the nutrients they take in can most effectively form products with the best feed conversion rate. As the saying goes: “Pigs are afraid of cold, big pigs are afraid of heatâ€. This shows that different weights of pigs require the most suitable temperature. The weight is 11-45 kg, and the optimum temperature is 21 °C. The weight is 45-90 kg, and the optimum temperature is 18 °C. The weight is 1 35-160 kg. The best temperature is 16 °C. If the temperature rises to 25 °C and 30 °C, the feed intake decreased by 10% and 35%, respectively, and the daily gain decreased.
If the temperature is too high, it can cause heat stroke and it can cause serious death. In production practice, when the ambient temperature is higher than 30 °C, measures such as taking a arbor, showering, feeding more cold water, and green and juicy feed can be used. When the temperature is lower than the optimum temperature, heat production needs to be increased to maintain body temperature, and thus feed intake increases, but daily gain decreases. The temperature dropped to 10 °C and the feed intake increased by about 10%. When the temperature dropped to 5 °C and 0 °C, the feed intake increased by 20oF and 35%, respectively, but the oral gain decreased. When the temperature is too low, insulation measures should be taken to increase the weight gain. In the cold season in the northern region, the use of plastic warm-shed pig houses and thick grass in the sheds will increase the temperature and improve the fattening effect. The effect of temperature on the weight gain of pigs in a hog house is related to humidity. The optimum temperature for obtaining the highest daily weight is 20 °C and relative humidity is 50%.
Under suitable temperature conditions, the effect of humidity on the weight gain is small. When the ambient temperature is low, the relative humidity is high, which will make the pigs feel colder. This is because the hair and skin of pigs absorb the moisture in the moist air. After that, the thermal conductivity increases, so that the body heat dissipation increases. At the same time, with the ventilation, the large amount of latent heat contained in the water vapor is lost to the outside, reducing the temperature. Therefore, when the temperature is relatively low, the relative humidity will affect the pig's production performance and have a greater impact on the young pigs.
When the ambient temperature in the house is high, the relative humidity in the house is large, which also affects the production performance of the pig. The ability of the pig to adapt to changes in humidity is relatively strong. Even if the relative humidity exceeds 85%, the growth performance is not affected. However, the high humidity at high temperatures can hinder the evaporative heat dissipation of the pig, thereby aggravating the danger of high temperatures. If the ambient temperature exceeds the optimum temperature and the relative humidity rises from 40% to 70%, the weight gain of the pig will decrease.
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