When the pigs left the nursing home, they were already very strong, stable and relatively easy to manage. However, the feed consumed at this stage of 30 to 110 kg accounted for 85% of the feed consumed by pigs and accounted for more than 60% of the total production cost. At this time, slight changes in the management and feeding operations will have a great impact on economic efficiency.
1 The management significance of finishing pigs
The fattening stage can directly reflect the effects of feed formula control, feeding program, growth rate, feed remuneration, slaughter weight, and pork product sales. The realization of the best feed remuneration and the sales price of pork products depends on these factors: feed intake, feed conversion rate, growth rate, mortality rate during 30-100 kg, slaughter pigs' back fat thickness (or lean meat percentage) ), The average slaughter weight, and the negative economic benefits of exceeding the specified ceiling, pig genotype, etc. The selection of the terminal male parent in the commercial herd determines the market basis for the commodity pig, and the feed conversion rate and the growth rate are extremely important for all markets. However, for some markets, pigs with thin backs and good shape can be sold at higher prices (the price of pigs, on the other hand, is much lower).
2 Pig Management Points
2.1 Rinsing and Disinfecting
At least the entire room or the entire building, it is best to implement all the in and out of the entire farm, and then thoroughly rinse and disinfect. The entire cleaning process can be similar to that of a nursery.
2.2 Routine maintenance
The bigger the pig, the more destructive it is, so it is important to maintain each time during the transition. Any problem that may affect the welfare of the pigs requires immediate attention.
2.3 optimum temperature
The optimum room temperature for the finisher is 18°C, which is a temperature between the lowest critical temperature and the highest critical temperature. In order to avoid declining feed intake and affect production, sprinkler systems are recommended when the maximum critical temperature is exceeded. When room temperature cannot be maintained, measures must be taken to warm up or cool down.
2.4 Ventilation
Ventilation and ventilation of the finishing houses are more important than conservation houses, which play an important role in the control of respiratory diseases. The simple formula for calculating the ventilation rate similar to the conservation house is:
Minimum ventilation rate: 0.375 m3/h/kg body weight, maximum ventilation rate: 1.9 m3/h/kg body weight. When the climate is cold, changing the flow of cold air can reduce the exposure of pigs to cold air, and can also guide pigs to change their habit of lying in the excreta discharge area. It is recommended to use a two-way ventilation system or increase the ventilation volume by increasing the fan blade speed.
2.5 Feeding system
According to the market requirements for slaughter pigs, free or restricted feeding can be adopted. If the demand for recitation is not high in a certain area for a long time, free food intake can be used to save labor costs. If the feed is cheap, the growth rate can be increased by increasing the feed intake, while the use of a dry/wet free feed trough can contribute to the achievement of the target. If there is a significant effect on backfat thickness, feed restriction can be carried out between 60kg and slaughter. The degree of restriction should be based on the target backfat thickness and the current backfat thickness.
Finishing pigs are relatively easy to feed, unlike the other types of pigs previously described. To increase feed intake, it is required that the feed given should be fresh and clean. For free-feeding troughs, pigs should be allowed to empty 1 or 2 troughs per week to reduce the accumulation of aggregates and reduce feed wastage, which can increase feed remuneration by 4%. In addition, check and clean the chute periodically to empty the tank.
When the feeding space is optimal, the shape of the sire also plays an important role. Around the feeder is an area of ​​activity. If the shape of the bar forces the pig to have to lie down in this area, there will be fighting between the pigs to reduce feed intake. Similarly, if there is not enough space from the chute to the drinker, there will be fighting. At the same time, the feed waste caused by the unreasonable design of the free-feeding chute should be considered.
2.6 Water supply
As with other pigs, fattening pigs should also ensure that they supply fresh, clean drinking water, and that even when fed with wet food, they still need to supply water.
2.7 Pig Transshipment
Transferring between pig houses or rooms requires quietness and gentleness, and try not to mix groups. Pigs panic when weighing or doing a nipple check. To avoid damage, pigs must be treated with care. Here are some turn rules: 1 Do not let the pig have the opportunity to choose the direction. 2 To prevent pigs from turning back or chaos, pigs should be used to catch pigs. 3 Before setting up a pig, set doors, passages, and barriers. 4 Try not to let the pigs go over obstacles, such as: light areas, puddles, low temperature areas.
2.8 Treatment of problem pigs
In the fattening stage, there are also a small number of pigs that are at a disadvantage between the pigs in the same column. Occasionally, tail bites and other wounded pigs will be found. These pigs need special care and sometimes they need to be bred in a single lap. In addition, pigs of similar shape should be fed in the same column to facilitate better growth of these pigs. Sick, injured pigs need only be given medical treatment or eliminated in due course.
2.9 Vaccination
Vaccination procedures should be conducted under the guidance of veterinarians and consider the health status of the herd and the threat of foreign diseases.
2.10 Record data
Commercial pig farms should record the following weekly: transfer date, number of pigs transferred to finishing houses, starting weight, number of pigs transferred out of finishing houses, transfer of weight, transfer out or date of death, transfer out or Causes of death, death or weight management, number of treatments and treatment, feed usage.
It is recommended that the growth rate, feed conversion rate, and feed cost be monitored to determine growth performance and benefit levels. In line production, it is necessary to sample and weigh the transferred and transferred pigs and record the consumption of feed. The use of feed can be estimated. Weekly statistics, and then accumulate to calculate the average of 3 months.
For the market after the slaughter, it is necessary to know how much the slaughter rate is. Therefore, the sampled pigs were slaughtered at that time and the carcass weight was routinely weighted so that the economic benefits reflected by different feeding schemes could be known as soon as possible.
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