Most existing pig-breeding methods focus on improving feed formulas, such as using fermented feeds, green vegetables, and grass-based diets. Some of these approaches include the use of growth hormones. While these techniques can accelerate pig growth and development, their impact on feed efficiency is limited. Recently, Chinese agricultural researchers have developed a new method called the "Protein-Enhancing Intramuscular Injection Technique for Pigs." This technique involves injecting vitamin B1 and B6 into specific acupuncture points, along with protein supplements, to enhance feed utilization and promote faster growth, ultimately reducing costs.
The procedure involves administering a mixture containing 500 micrograms of vitamin B12 and 50 milligrams of vitamin B6, combined with egg white protein, through intramuscular injection at the submandibular gland. The dosage varies depending on the pig's weight: 6–12 ml for pigs weighing 30–60 kg, 10–16 ml for those between 60–100 kg, and 15–25 ml for pigs over 100 kg. In addition, vitamin B1 (100 mg) and musin (100 mg) are injected into chicken protein, with similar volume adjustments based on weight.
The submandibular gland is located in a small depression on the inside of the jaw, on both sides. It appears dark red and has a shape similar to a large apricot kernel. The injection site is typically reached by inserting the needle at an angle of 45–80 degrees, with needle lengths ranging from 9–16 mm to 13–20 mm, depending on the pig’s size.
Vitamin B12 plays a crucial role in the metabolism of proteins, fats, and carbohydrates, supporting the folic acid cycle and nucleic acid synthesis, which are essential for cell growth and blood production. Vitamin B6 is involved in amino acid and fat metabolism. When combined into a complex protein and injected into the submandibular gland, it stimulates the secretion of troponin, which helps convert crude protein in feed into more digestible forms, thereby improving nutrient absorption.
Vitamin B1 supports normal glucose metabolism and maintains the function of the nervous and digestive systems, while musin enhances energy metabolism and protein synthesis. By injecting vitamin B1 and musin along with protein, the pig's immune system is stimulated, leading to increased antibody production and better resistance to diseases. This also improves digestion and overall feed efficiency.
After five days of treatment, pigs show noticeable improvements, including brighter skin and shinier coats. Compared to non-treated pigs, those receiving the injection showed a significant increase in weight gain. For pigs weighing around 40 kg, the ratio of protein to meat was 3–3.2:1 before treatment, but dropped to 2.7–2.9:1 after the procedure. Additionally, disease resistance and slaughter rates improved, bringing the pigs closer to health standards and enhancing overall productivity.
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