Raising pigs is not easy. There is also a lot of knowledge here. For example, what are the excellent varieties of pigs and which pigs are there? How to raise piglets, etc. Only by mastering this knowledge, using it flexibly in breeding and doing well in pig breeding can we raise pigs well. Explain the basic knowledge of raising pigs here.
1. What are the requirements for excellent pig breeds?
Excellent varieties generally refer to varieties with fast growth, good quality, strong resistance, stable characters, adaptability to natural conditions in a certain region and suitability for large-scale breeding. But if you want to find a breeder, you must decide according to your own breeding purpose. If its production purpose is mainly to produce products with excellent meat quality, many domestic pig breeds, such as Lantang pig, Taihu pig and Ningxiang pig, are all excellent varieties, but their production purpose is to make profits, and Duroc, Landrace pig, Large White pig and lean pig are all excellent varieties.
What are the main quality characteristics of local pig breeds in China?
China is a vast country with different natural climate, feed resources and eating habits, so people have different screening requirements. After long-term natural and artificial selection, many unique local pig breeds have been formed. According to its origin, production performance, appearance characteristics and living environment, it can be divided into six types: North China, South China, Central China, Jianghai, Southwest China and Plateau.
(1) North China type. Distributed in the north of Huaihe River and Qinling Mountains. This type has strong physique, well-developed bones, strong limbs, thin waist, no sagging abdomen and well-developed muscles. The head is flat, the mouth is long, the earlobe is big, and the hair is thick and black. Sows mature quickly and have strong reproductive capacity, with a yield of 10 ~ 12 and about 8 nipples. Cold tolerance and roughage tolerance, but slow weight gain, more suet and low slaughter rate, generally 60%~70%. Representative breeds are Northeast Min Pig, Northwest Bamei Pig, Huanghuaihai Black Pig, Hanjiang Black Pig and Xianmeng Black Pig.
(2) South China type. Distributed in Nanling and south of the Pearl River. Showing the external characteristics of "low, short, wide, round and fat", the abdomen is greatly drooping. The head is wide, the mouth is short, the ears are small, and the hair is mostly black and white. Sows mature early, and their fertility is slightly poor, producing 8-9 sows. Heat-resistant, precocious, easy to fatten, thin skin and tender meat, many varieties of fat pigs, and the slaughter rate is 75%. The representative breeds are Qingtang Pig, Luchuan Pig, Xiang Pig, Wuzhishan Pig, Yuedong Black Pig, Acacia Pig and Southern Yunnan Small Ear Pig.
(3) Central China type. Distributed in the vast area between the Yangtze River and the Pearl River. The body shape is similar to that of South China, and it is bigger, and its production performance is between South China and North China. Litter size of sow 10 ~ 12, nipple 6 ~7 pairs. Fast growth, rapid economic maturity, soft meat, slaughter rate of about 70%. This type is mostly pigs, and the representative breeds are Zhejiang Jinhua Pig, Large White Pig, Ningxiang Pig, Anhui Zhehua Pig, Wuyi Black Pig, Putian Pig and Dawei Piglet.
(4) River-sea type. Mainly distributed in the lower reaches of the Yangtze River and coastal areas, located in the long and narrow transition zone between North China and Central China. It is mainly bred by hybridization between North China type and Central China type, and its appearance and production performance vary from species to species. * * * The same characteristics are black hair or a small amount of white spots, medium height and large earlobes. Fast sexual maturity and high reproductive rate. The average litter size of sows is more than 13, and there are more than 8 nipples. The economy matures quickly, the weight increases, and the slaughter rate is about 70%. Representative breeds are Taihu pig, Jiangqu pig, Anhui Wei pig and Hongqiao pig.
(5) Southwest type. Mainly distributed in Yunnan-Guizhou Plateau and Sichuan Basin. The head is big, the feet are short, the hair is all black or mainly "six whites", and there are also black and white flowers and red-haired pigs. The reproductive rate is moderate, with 8 ~ 10 fetus and 5 ~6 pairs of nipples. Strong fattening ability, slaughter rate of 65%~79%, mostly for both meat and fat. Representative breeds are Rongchang pig, Neijiang pig, Chenghua pig, Wujin pig and Yan 'an pig.
(6) Plateau type. Mainly distributed in high altitude areas such as the Qinghai-Tibet Plateau. Small, like a wild boar, with a thin head, a small belly and a thin waist. Hair is black or black and white. The reproduction rate is low, with 5 ~ more nipples and 5 ~ 6 nests, and the feeding rate is not high. Adults are small in weight and are late-maturing varieties. The meat is mellow, but the slaughter rate is low, only about 65%. The representative breeds are Tibetan pigs and cooperative pigs on the Qinghai-Tibet Plateau.
What kind of lean pigs are raised in China? What are the typical characteristics and productivity?
The lean pig breeds raised in China mainly include Landrace, White Pig and Duroc Pig.
(1) Landrace pig; . Originally from Denmark, it is the most widely distributed and famous slimming variety in the world. It was introduced to China on 1964. White hair, thin head, straight face, ears leaning forward, long back, straight belly line but not slack, narrow forequarters, wide hindquarters, streamlined, with 16 pairs of ribs ~ 17 pairs, plump thighs and slightly thin hooves. Sexual maturity is slow, with primiparous sows 10, postpartum sows 10 ~ 12, and 6 ~8 pairs of nipples. Under good feeding and management conditions, the reserve pigs can reach 0 ~ 100 kg in 6 months, the slaughter rate is about 72%, and the carcass lean rate can reach 66%.
White pig. Originated in Yorkshire and its adjacent areas in northern England, it is a large slimming variety. White hair, big body, well-proportioned, upright ears, weak waist and many bows, high limbs and full figure. Slow sexual maturity and strong reproductive rate. Primipara 10, multipara 12, 7 ~8 pairs of nipples. Six-month-old pigs reached 100 kg, the slaughter rate reached 74%, and the lean body rate reached 63.5%.
(3) Duroc pig. Native to New Jersey in the northeastern United States. Strong physique, strong resistance, and lower feeding conditions than other slimming varieties. Hair and reddish brown, clear head with different shades, short mouth, medium-sized ears, slightly leaning forward, straight or slightly arched back hanging from the tip of the ear, stout body, full body muscles, stout limbs, developed back, black hooves and more upright. The fecundity is slightly lower, with 8-9 heads in the initial stage and about 10 head in the economic period. Five or six pairs of nipples. Slow growth in the early stage, fast growth in the later stage, high feed utilization rate, good meat quality, and 68% trunk slimming rate. 4. What are the main stages of pig growth and development?
Piglets are usually divided into lactation period, conservation period and growth and fattening period according to their physiological characteristics and nutritional needs, and different feeding and management measures are adopted in each stage.
(1) lactation. Piglets are born to weaning stage, usually 3 ~ 5 weeks. The suckling piglets are in the early stage of life, which are easily affected by the external environment, sick, poorly managed and dead. Therefore, strengthening the feeding management of suckling piglets is an important link to improve the survival rate of piglets and the effect of raising pigs.
(2) Maintenance stage. The period from weaning to the end of breastfeeding, usually 5 weeks. After weaning, piglets lose their living environment with sows, and the variety and environment of feed change, which puts great pressure on their growth and development. At this stage, pigs are prone to emaciation, physical weakness, increased morbidity, improper feeding management and even death. Therefore, it is very important to do a good job in feeding and managing weaned piglets.
(3) growth and development stage. Piglets after conservation are raised in the growth shed, and the period from slaughter is usually about 7 weeks (about 70 days old ~ 180 days old). This stage is the fastest growing period of pigs, and it is also a period of high economic benefits for pig farmers. It is necessary to strengthen nutrition supply, provide sufficient clean drinking water, do a good job in internal and external environmental sanitation and disease prevention and control, and ensure the full growth and development of pigs.
5. What is the production cycle of sows?
The sow production cycle includes fasting, pregnancy and lactation, and the corresponding technical links are mating, delivery and weaning. In production, according to the physiological characteristics of sows in different periods, we should strengthen feeding management, improve the annual output of sows and improve the production effect. The feeding time in each stage of sow production cycle is from weaning to sowing stage (feeding 1-2 weeks), sowing pregnancy stage (feeding 16 weeks) and delivery lactation stage (feeding for 3-5 weeks).
6. What does the ideal reserve pig look like?
The ideal reserve pig has a strong and compact physique, a good combination of shoulder and chest, a wide and flat back and waist, a moderate abdomen and firm feet and hooves. It has typical characteristics of coat color, ear shape, head shape and body shape. The testicles of boars are well developed, the same size, symmetrical and neat, firm to the touch, without cryptorchidism or single testicle, hernia or hypertrophy of foreskin.
7. What is the ideal body shape and appearance of a sow?
The ideal sow has more than 7 pairs of protruding abdominal lines, large vulva, neat nipples, toes even turned up or sideways, and reasonable spacing between front and rear limbs, knees and tarsal joints. The spine is raised and the hips grow in a reasonable position. Flat back, long hind legs and full muscles. However, the ribs with reasonable width between the non-spherical front and rear limbs are better in shape, and the bucket-shaped cheeks are thinner and full of muscles.
8. How to choose options to achieve maximum production efficiency?
Option refers to the mating principle of pigs, which determines which boar mates with which sow. Options, like options, are means to improve pig traits. In order to improve the production efficiency of pigs, reasonable heterogeneous selection and homogeneous selection are necessary. Taking lean meat rate as an example, it shows that if a sow has a low lean meat rate, it is a different choice to choose a boar with a high lean meat rate for mating. However, if the lean meat rate of a sow is medium, too high lean meat rate will have a certain negative impact on other production performance of pigs, so the lean meat rate is also different from the general pure breeding. In the production of randomly selected commercial pigs, the production performance of hybrid varieties is very different, which is generally called heterologous selection.
9. What are the main diseases that endanger pig production in China?
There are many kinds of pig diseases in China, with complex characteristics, which can be roughly divided into viral diseases, bacterial diseases, parasitic diseases, nutritional metabolic diseases and so on. Viral diseases that endanger pig production in China mainly include porcine reproductive and respiratory syndrome (commonly known as "green ear disease"), porcine infectious diseases, foot-and-mouth disease, porcine circovirus disease, pseudorabies, swine flu, porcine transmissible gastroenteritis and porcine epidemic diarrhea, mainly including Haemophilus suis, Streptococcus suis, Mycoplasma pneumoniae (swine asthma), porcine contagious pleuropneumonia and porcine erythrocytes.
Pig farm disinfection is an important measure to eliminate the source of infection and ensure the health of pigs, which can be divided into preventive disinfection and epidemic disinfection. Preventive disinfection means disinfection in a specified period, and routine disinfection of environment, utensils and drinking water. On livestock farms and farms. The key disinfection for the purpose of preventing epidemic diseases refers to the comprehensive and thorough disinfection of the polluted environment, livestock houses, feed, drinking water, tools, places and other items in order to inhibit the spread of pathogens after infectious diseases occur in pig farms.
The main measures and methods of preventive disinfection are as follows:
(1) A disinfection pool is set at the entrance of the pig farm, and the disinfectant is 2% alkaline solution. Disinfection targets are mainly vehicle tire spray disinfection devices, and disinfection targets are vehicle bodies and vehicles.
(2) Before workers enter the production area, they must be disinfected by spray, disinfected by ultraviolet lamp for 15 minutes, and the work clothes cap should be replaced. Conditional pig farms had better take a bath and change clothes. The disinfection of visitors is the same as that of staff. Visitors should take the designated route, but the entry of visitors must be minimized.
(3) In pig farms with all-in and all-out feeding mode, before introducing pigs, the empty pig houses should be thoroughly disinfected, and the garbage, feces and straws on the ceiling, walls, floors and handrails should be removed, washed thoroughly with high-pressure water, washed with water to dry, and then the doors and windows should be closed. Formalin (30 ml per cubic meter) should be fumigated and disinfected with 12 to 24 hours, and then with 2% alkali or 3. After 24 hours, the pigs washed away with clean water were killed with 0. 1% neodymium, and the floor and equipment of the delivery room disinfected with 2%~3% newborn and 0.5% peracetic acid were washed with water. After air drying, it was steamed with formalin (30 ml per cubic meter) for 2 hours, and then disinfected with 0. 1% fresh noodles and 3% su.
(4) The sows are cleaned before entering the delivery room and disinfected with 0. 1% screws. Sows entering the delivery room shall be disinfected with 0. 1% potassium permanganate before delivery, then wiped with disinfectant after delivery, and the placenta and delivery room shall be cleaned immediately.
The above 10 basic knowledge of pig raising is a small part of pig raising knowledge, and there is still a lot of knowledge about pig raising. When raising pigs, everyone can learn and cultivate, improve and improve their own breeding techniques, and raise pigs better and better. Back to Sohu, let's take a more detailed look.