A
1 Scope This standard specifies the breed, nutritional needs, feeding management and epidemic prevention of lean commercial pigs. This standard is applicable to Shaoxing County and can be used by large-scale pig farmers in Shaoxing County to raise lean commercial pigs. 2 breeds The lean meat type commercial pig breeds specified in this standard are Du Dachang or Du Dachang ternary hybrid pigs. The male parent is Duroc. The female parent of Du Dachang pig is a sow of the first generation of the cross between York boar and Landrace sow. The sow of Du Dachang pig is a sow of the first generation of the cross between Landrace boar and York sow. 3 nutrition needs lean meat type commercial pig feed for feed, according to the growth and development characteristics of pigs and nutritional needs of different
A
Pig breeding is an important pillar industry of animal husbandry in China. In recent years, with the tightening of environmental protection policies, the pressure on environmental protection in southern China has increased, pig farming has developed disorderly, and the pig industry has experienced a deep reshuffle. Under the guidance of the central policy, the southern provinces and regions have continuously optimized the layout of pig breeding in the water network area, and many enterprises have shifted the focus of construction from south to north, and the curtain of the project of "raising good pigs to the north and transporting high-quality pigs to the south" has quietly opened ...... It is well known that there are many pollution problems in livestock and poultry breeding, such as environmental pollution, air pollution, soil pollution and the spread of germs, these problems seriously damage the development of livestock and poultry industry.
A
The feeding and management of 1. piglets during lactation: (I) do a good job in delivering piglets:(1) remove amniotic fluid (2) cut the umbilical cord (3) cut the canine teeth (4) cut the ear number (5) cut the tail (II) timely supply colostrum and fixed teats. (III) sources of supplemental iron. The most reliable method is to give newborn piglets intramuscular injection of iron preparations. (IV) do a good job of insulation. Heat preservation measures should be taken during lactation. The first week is maintained at 35 degrees, the second week is 31 degrees, and the third week is 27 degrees. The heat preservation effect can be improved by using the heat preservation box. (V) early feeding. Seven days to start training piglets to eat feed. (six
A
The adoption of improved varieties is one of the key technologies to improve the economic efficiency of pig farming. In scientific pig raising technology, we should popularize high-yield lean pig breeds, protect and utilize local pig breeds, and make full use of heterosis. The three common high-yield lean pig breeds introduced from abroad are Landrace, Yorkshire and Duroc, which are mainly used as fathers to cross with hybrid sows or local improved sows to produce commercial pigs. Local pig breeds generally have the advantages of tolerance to rough feeding, strong stress resistance, good meat taste, high fecundity and good maternity, but the lean meat rate is low and the growth is slow, so they are mainly used as the female parent of hybridization. In the provenance breeding work, should vigorously promote the good
A
Generally speaking, the health management of pig breeding should follow two principles, one is the principle of self-reproduction and self-support, and the other is the principle of all-in and all-out. Insisting on self-breeding is a very important link to prevent the entry of external diseases. Through self-breeding, the risk of introducing diseases when introducing pig breeds from the outside can be reduced. However, it is difficult to achieve complete self-reproduction and self-support in daily breeding. When animals must be introduced from other farms or trading markets, the following aspects need to be paid attention to: 1. must be introduced from places where there is no epidemic, and the introduction must pass the quarantine of the local animal epidemic prevention supervision agency. 2. introduced animals must be isolated for observation
A
1 Reasonable grouping technology should be based on the pig's breed, sex, weight and food situation for reasonable grouping, in order to ensure the growth and development of pigs evenly. When dividing into groups, the principles of "leaving the weak but not the strong" and "night and day" are generally mastered. After a period of time after the group feeding, to adjust the group at any time. Finishing pigs generally use group feeding, which can not only make full use of the building area and equipment of the pig house, improve labor productivity, reduce the cost of raising pigs, but also use the pigs to compete with the trough for food, increase appetite and improve the effect of weight gain. When grouping, it is necessary to merge nests. According to the living characteristics of pigs, the nests should be kept weak but not strong, and more should be dismantled but not less. Night and day should not be dismantled.
A
The summer climate is extremely hot, the pig is warm-blooded animal, subcutaneous fat thick, sweat glands underdeveloped. Therefore, in order to resist heat, pigs are easy to lose fat, grow slowly, and even die of heatstroke. Therefore, raising pigs in midsummer must strengthen heatstroke prevention and cooling to ensure the safety of pigs over the summer. In addition, the high temperature and humidity environment in summer is more conducive to the breeding and reproduction of various pathogenic microorganisms and transmitted diseases and insects, which increases the infection of pigs in the farm. probability. What problems should be paid attention to when raising pigs in summer? What can be done to make the pigs pass the hot summer smoothly and avoid the occurrence of diseases? 1. The heatstroke prevention and cooling of the piggery. Before the heat comes, in front of the shed
A
The four-stage feeding process is to divide the breeding pigs into empty pregnant and pregnant stages, and the commercial pigs into weaned piglets and growing and fattening stages. Respectively in the empty pregnant pig house, parturient nursing pig house (delivery room), weaning piglet breeding house and fattening pig house in partition feeding. 1. sows are in the stage of empty pregnancy and pregnancy: in this stage, empty pregnant sows are raised in small groups, with 4-6 sows in each group, and empty pregnant sows are also raised in single-group limit, while pregnant sows are raised in small groups or empty sows are raised in small groups, while pregnant sows are raised in single-group limit. Such breeding sows are fed in the empty pregnant area for 5 weeks and in the pregnant sow breeding area.
A
1 The digestive physiological characteristics of piglets 1.1 that the digestive tract is not mature, the morphological structure of the digestive system changes significantly after weaning. The gastric fundus gland of piglets is underdeveloped, the secretion of gastric juice is small and unstable, the ability to secrete hydrochloric acid is poor, the stomach lacks free hydrochloric acid, the PH value is too high, the stomach PH ≥ 4, pepsin activity is affected, which is not conducive to protein digestion. Piglets can reach the level of PH = 2~35 in the stomach of adult pigs when they reach 8~10 weeks of age. However, the volume and weight of the digestive tract of piglets develop rapidly. It is reported that the weight and volume of the stomach of piglets develop rapidly within 25 days of age. Intestinal villi are long and long.
A
(I) Weaning piglets are subjected to stress during weaning piglets will encounter various stresses in the internal and external environment. At the same time, from eating liquid nutritionally comprehensive and digestible breast milk to completely eating compound feed, the gastrointestinal tract also needs a gradual adaptation process. In this process, the gastrointestinal tract itself is also growing and developing, and the secretion of digestive juice components has also changed. Adapt to match the diet. Sometimes some farmers combine for the convenience of management, and the establishment of individual order among pigs needs to be completed by fighting, which is also a strong stress for piglets. According to statistics, the mortality rate of piglets during weaning accounted for 40% of the total mortality rate, which can be seen in feeding management at this stage.
ANCHEE GROUP
TelPhone: 86-531-88771588
Fax: 86-531-88771898
E-mail: ac@anchee.com
Office address: Floor 25, Building 5, Lushang Guoao City, Lixia District, Jinan City, Shandong Province
