The lean meat percentage of the pigs with good breeds of fat or land breeds is generally 38% to 45%, and the lean meat percentage can be up to 55% for offspring produced by crossing breeds such as Duroc. The Duroc, Landrace or other lean meats can be used. Three-way cross-breeding pigs produced from pigs have a lean meat percentage of up to 64%. Raising the protein level of the feed should be based on the different stages of the pig's growth and development, and the pig should be fed the feed with the corresponding protein level. When the weight of the pig is 10 to 20 kg, the level of feed protein should be 20% to 22%; when the weight of the pig is 40 to 60 kg, the level of feed protein should be 16% to 19%; the weight of the pig is 60 to 60 At 90 kg, the feed protein level should be 14% to 16%. Changing the feeding method should adopt the “promoting and controlling†method of “open before and after the limitâ€, that is, pigs should be open before 60 kg, and pigs should be limited after 60 kg. This will enable pigs to increase growth rate and feed utilization at the early stage of fattening, and inhibit fat deposition at the end of the fattening period, thereby increasing the lean meat of the pigs. Periodically, as the saying goes, "Pig long bones, middle pig long meat, big pig long oil". As far as the growth and development of pigs are concerned, the greater the body weight, the more fat there is and the lower the lean meat percentage, and the more feeds are consumed by unit weight gain. Therefore, the slaughter of the general breed pigs up to 90 kg is considered to be the best, and the slaughter of the three-way hybrid pigs even if they are slaughtered to 110 kg or more, will not reduce the carcass grade, and it can be more suitable for the consumers. "Must have fat" meat quality requirements. China Agricultural Network Editor
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