In recent years, many traditional pig-breeding techniques have focused on improving feed formulations, such as using fermented feeds, green vegetables, and grass-based diets. Some of these methods even involve the use of growth hormones. Although these approaches can accelerate pig growth and development, their effectiveness in enhancing feed utilization is limited. To address this issue, Chinese agricultural researchers have developed a new technique called the "Protein-Enhancing Porcine Injection Method," which involves intramuscular injections of vitamin B1 and B6 combined with proteins at specific acupuncture points.
This method involves injecting a mixture of egg white protein, vitamin B12 (500 mcg), and vitamin B6 (50 mg) into the submandibular acupuncture point of each pig. The injection volume varies depending on the pig's weight: 6–12 ml for pigs weighing 30–60 kg, 10–16 ml for those weighing 60–100 kg, and 15–25 ml for pigs over 100 kg. Additionally, chicken protein mixed with 100 mg of vitamin B1 and 100 mg of musin is injected intramuscularly, with similar volume guidelines based on the pig’s size.
The submandibular gland, located in the depression inside the jaw, is an ideal site for injection. It is shaped like a large apricot kernel and is positioned about 45–80 degrees from the eye area. The needle length required ranges from 9–16 mm to 13–20 mm, depending on the pig’s size.
Vitamin B12 plays a key role in the metabolism of proteins, fats, and carbohydrates, while also supporting folic acid cycles and nucleic acid synthesis, which are essential for cell growth and blood formation. Vitamin B6 aids in amino acid and fat metabolism. When combined in a protein complex and injected into the submandibular gland, these vitamins stimulate the secretion of troponin, which helps convert crude protein in feed into more digestible forms.
Vitamin B1 supports glucose metabolism and maintains the health of the nervous and digestive systems, while musin enhances energy metabolism and protein synthesis by activating pyruvate oxidase. This allows cells to function efficiently even under low-oxygen conditions. Injecting vitamin B1 and musin along with protein can boost the pig’s immune system, improve disease resistance, and enhance digestion, ultimately increasing feed efficiency.
After five days of treatment, pigs show visible improvements such as redder skin and brighter coats. Compared to non-injected pigs, those receiving the treatment demonstrated better feed conversion ratios—3.0–3.2:1 before treatment and 2.7–2.9:1 after. Their overall health and slaughter rate also improved significantly, meeting higher industry standards. This innovative method not only saves costs but also promotes healthier and more efficient pig farming.
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