1 When selecting pig breeds, it should be noted that the carcass lean percentage of this species is highly heritable from the genetic point of view. Therefore, choosing a breed with a high carcass lean percentage as a breeding pig can significantly improve the quality of meat. Pork carcass lean rate. Different pig breeds have different carcass lean percentages. Overall, the lean meat percentages of foreign pig breeds and breeder breeds in China are significantly higher than those of local pig breeds in China. Therefore, good lean species should be selected. Duroc, Hampshire, Great White Pig, Landrace, etc. are used as breeding seeds, and at the same time, the breeding of the lean meat of the breeding pig can be significantly improved, which can significantly increase the carcass lean body fat percentage. However, it is worth our attention that excessive pursuit of carcass lean rate will bring about a certain negative effect, mainly the quality of meat and the pig's fertility will be significantly reduced. Therefore, in actual production, it is necessary to select local breeds with high fertility (such as Taihu pigs) and foreign fine lean breeds to cross, so as to achieve both the increase in carcass lean percentage without causing fecal reproduction to be too low. . 2 Use a reasonable method of hybridization. The production of hybrid pigs uses crossbreeding between breeds and strains to increase the lean meat percentage of the carcass, which is a widely used technical measure in the world. From the perspective of the research and practice of hybridization methods at home and abroad, there are mainly binary hybridization, three-way hybridization and accessory line hybridization. Since the 1980s, a variety of cross-breeding trials have been carried out throughout the country to produce lean pigs. A large number of excellent cross combinations have been screened out. In the binary crossbreeding method, 50% Duroc, 50% Landrace, 17% Hampshire, 4% Su, and 7% Large York. In the three-way cross combination used as the first male: Landrace 58%, Large White 25%, Duroc 11%, Subai 6%; used as the second male: Duroc 58 %, Hampshire accounted for 17%, Great White pigs accounted for 14%, Landrace pigs accounted for 11%. The results of this data indicate that Duroc pigs are the first choice for the male parent of the terminal in any crossbreeding method. Landrace pigs are usually used as the first male parent in the Wang Yuan hybridization. In actual production, the weight gain rate and the positive body traits (mainly the lean meat ratio) of commercial pigs mainly depend on the quality of the hybrid male parent. Therefore, we can use good lean-type boars to crossbred with local breeds or bred sows. In order to make full use of the heterosis of the female parent, two breeds with excellent reproductive traits can be selected for crossbreeding, and the sow hybrid sows can be selected and then hybridized with the lean-breed boars, thus maintaining the hybrid superiority of fertility and increasing The lean body weight of the carcass. 3 Flexible use of nutrient regulation technology This technology mainly includes the regulation of nutrient levels and the use of nutrient redistribution agents. Its purpose is to reduce the fat deposition of growing pigs and increase the amount of lean meat. 3.1 Regulation of Nutritional Levels Nutritional levels not only determine the weight gain rate and feed utilization rate of pigs, but also have a certain influence on the fat and thin weight of the carcasses. In general, the deposition of fat depends on the level of energy in the feed; however, the amount of lean meat depends on the level of protein in the feed. Therefore, using this feature can increase the lean meat production of pork carcasses. 3.1.1 Restricted feeding of energy feeds can increase lean body fat of the carcasses. This technology is based on the growth and development of pigs, and is implemented in the early stage (before 50 or 60 kg) for free feeding, and is fed after the deadline to prevent excess fat deposition in later stages and increase lean meat production. . 3.1.2 Increase protein levels, while ensuring a balanced supply of various amino acids, is conducive to the improvement of the lean body carcass rate. In different stages of growth, the protein supply level is not the same, the specific standard is the weight of 10-35kg stage, the crude protein level is 20%; the weight of 35-65kg stage, the crude protein level is 17%; weight 65-90kg At the stage, the crude protein level was 14%. On the other hand, providing balanced amino acid diets for growing and finishing pigs is conducive to the full growth of muscle tissue. At present, many countries have begun to formulate diets using the ideal amino acid model and the amount of digestible amino acids in actual production, with the aim of making the diet combinations as optimal as possible for the animals. 3.2 The use of nutrient redistribution agents to increase the body lean percentage of growing-finishing pigs using nutrient redistribution agents, in order to reduce fat deposition in the body and increase lean meat percentage. 4 Improve Feeding Methods 4.1 There are two ways to promote raw feed for finishing pigs to feed raw meal. Firstly, mix raw materials with corn flour and bran into a feed trough at a certain proportion; the other is to Concentrates and other feeds are blended at certain ratios and made into wet mixes. However, modern pig production uses pellets to feed pigs. 4.2 Using pre-restricted rearing methods After the piglet is weaned, the body weight is 10-35kg, allowing the pig to eat freely without limiting the amount of food to promote its growth and development. When the weight of 35kg or more, then the regular quantitative word feeding, according to the weight of the pig fed 3-4 times a day, so as not to overeat the pig, body fat deposition is too much, so that the lean body fat rate decreased. 4.3 Provide adequate and clean drinking water Always keep enough clean drinking water in the water tank, or install automatic drinkers in the piggery to meet the fattening pig's drinking water. 5 Strengthen herd feeding management 5.1 Reasonable grouping based on weaning piglet growth The development situation and the size of the pig house should be grouped reasonably. The weaned piglets should be grouped in the original litter group. However, the weaned piglets should be singled out and individually grouped. It is worth noting that the stocking density should be reasonable. 5.2 Emphasis on teaching First, the three-position tuning, namely, fixed-point eating, fixed-point rest, fixed-point defecation; followed by human pig affinity training, usually can not beat the pig, the pig can not interfere when resting. Once the rules of feeding and management have been established, they cannot be changed. 5.3 Maintaining good ventilation, cleanliness and hygienic conditions in the house. Clean up the excreta in time and keep the appropriate humidity within the room at about 75%. 5.4 Creating a suitable ambient temperature An ambient temperature that is too high or too low can be detrimental to the deposition of proteins and can reduce the growth of lean meat in pigs. The temperature in the pig house is preferably 18°C ​​to 20°C. 5.5 Establishing a Sound Epidemic Prevention System Pig houses and pig farms should be regularly sterilized. Foreigners and vehicles must be thoroughly sterilized when they enter a pig farm. Pigs should be immunized in accordance with prescribed immunization procedures. 6 timely slaughter of fattening pigs slaughtered at different weights, the body carcass lean rate is different, to grasp the appropriate slaughter weight, can increase pig appendage lean meat. The absolute weight of lean meat increases with weight, but the lean meat percentage decreases. It is advisable for fattening pigs to be slaughtered. It is necessary to consider the lean body fat percentage of the carcasses and consider the comprehensive economic benefits. In general, fattening pigs can be slaughtered when they are 160 to 180 days old and have a weight of 90-100 kg.
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