The world is constantly evolving, and so is the way we raise animals. Traditional pig farming methods, once effective, are no longer sufficient in today's fast-paced environment. To stay competitive and achieve higher economic returns, it's essential to modernize and update these practices.
In the past, pig farmers focused on making pigs fat over a long period, often resulting in a "year of luxury" with plenty of food. However, modern pig farming emphasizes muscle growth rather than excessive fat. This shift means that high-protein feeds like soybean meal or peanut cake are no longer necessary in large quantities. Overfeeding protein can lead to increased energy consumption as the pig’s body works to eliminate nitrogen, while the remaining non-nitrogenous parts may be converted into fat—making the meat softer and less desirable. Additionally, these protein-rich feeds are more expensive, increasing feed costs without proportional benefits.
Switching from cooked to raw feeding is another important change. Cooking feed destroys most of its vitamins and denatures proteins, leading to nutrient loss. Studies show that up to 20% of nutrients are lost during cooking, especially in green fodder. Prolonged boiling can also create nitrite poisoning, which can be fatal for pigs. Feeding raw or properly prepared dry feed not only preserves nutrients but also improves digestion, reduces energy use, and lowers labor costs.
Another key change is moving away from feeding pigs with diluted soup. This method is inefficient and harmful. It increases kidney strain, dilutes digestive juices, and speeds up the passage of feed through the digestive system, reducing nutrient absorption. In winter, this can significantly affect weight gain and slaughter performance. Instead, feeding thick porridge (1:2 feed-to-water ratio) or even dry feed with free access to clean water promotes better growth and faster development.
Finally, the practice of keeping pigs until they become very large before slaughter is outdated. Many believe bigger pigs mean more profit, but this is a misconception. Larger pigs take longer to grow, increase feeding costs, and raise the risk of disease. Pigs above 100 kg grow more slowly, and their feed efficiency declines. The best time to slaughter is when weight gain slows down and feed conversion becomes less efficient. Also, pigs grow best between 18°C and 23°C, and in colder weather, it's smarter to slaughter them earlier to reduce feed expenses and improve profitability.
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