The world is constantly evolving, and with it, society and knowledge are rapidly advancing. Traditional pig farming methods, once effective, have become outdated and need to be modernized in order to keep up with current trends and achieve better economic returns. The shift from old practices to more efficient techniques is not just a matter of progress—it's essential for sustainable and profitable farming.
In the past, the focus during the fattening period was on increasing fat deposits, which often meant allowing pigs to live in conditions of plenty. However, today’s approach has changed. Modern pig farming emphasizes muscle growth rather than excessive fat accumulation. As a result, there is no longer a need to feed large amounts of protein-rich feeds like soybean meal or peanut cake. Excessive protein can lead to higher energy consumption as the pig’s body works to eliminate nitrogenous waste, while the remaining non-nitrogenous components may be converted into fat. This not only reduces efficiency but also affects meat quality.
Moreover, these protein-based feeds are expensive compared to other feed options, making them economically inefficient. Additionally, they contain high levels of unsaturated fatty acids, which can make the pork softer and yellower, reducing its overall quality. Therefore, using such feeds unnecessarily can be both costly and counterproductive.
Another important change involves how feed is prepared. Traditionally, feed was cooked, which led to significant nutrient loss—up to 20% of vitamins and proteins were destroyed during the process. Boiling green fodder also increased the risk of nitrite poisoning if left in the pot too long, which could even be fatal to pigs. On the other hand, feeding raw or minimally processed feed not only preserves nutrients but also improves digestibility, reduces energy use, and lowers labor costs. It also helps shorten the feeding period, leading to faster growth and better productivity.
Switching from dilute soup to dry feeding is another crucial step. Historically, feeding pigs with diluted porridge was common, but this method had several drawbacks. It increased the energy required for water metabolism, putting extra strain on the kidneys. It also diluted digestive juices, making digestion less efficient. In winter, when pigs consume less dry matter, this can lead to slower weight gain and lower slaughter rates. To improve feed intake and growth speed, farmers should switch to thicker porridge (feed-to-water ratio of 1:2) or even dry feeding with adequate fresh water available at all times.
Finally, the practice of keeping pigs until they are very large before slaughtering is outdated. Many people used to believe that bigger pigs meant higher profits, but this is a misconception. Overfeeding and delaying slaughter increases costs, labor, and disease risks. Pigs over 100 kg grow more slowly, and their growth rate doesn’t necessarily increase with size. It’s best to slaughter pigs when their weight gain starts to slow down and feed conversion becomes less efficient. The ideal temperature for pig growth is between 18°C and 23°C. In colder months, it’s more cost-effective to slaughter pigs earlier to avoid unnecessary feed expenses. By following these modern practices, farmers can ensure healthier, more productive, and more profitable pig farming.
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