Su Jiang pig (tentatively named) is a combination of traditional breeding and modern molecular genetics and breeding methods supported by scientific and technological research projects of the “Ninth Five-Year Planâ€, “Tenth Five-Year Plan†and “Eleventh Five-Year Plan†in Jiangsu Province. The method, the introduction of Duroc pig good genes, select the ideal individual cross-fixation, the method of population subculture selection, after more than 10 years of cultivation of a lean black maternal breed. At present, the selection and breeding of the lean and new meat line of Jiang Qu Hai has completed the sixth generation of breeding. The pig breed has the characteristics of rapid growth, high fertility, carcass lean meat, and excellent meat quality.
First, appearance characteristics
The body is black hair, thin skin, the head is medium in size, the ear is medium in size and leans forward, the mouth is medium and straight, the body is long, the back is straight, the abdomen is straight, the body is plump, the hind legs are muscular, with obvious lean muscle The characteristics of pigs.
Second, the production performance Su Jiang pig growth and development, 20 to 90 kilograms of fattening pigs average daily gain of about 700 grams, weight ratio of 3.1:1, carcass lean percentage was 56%, fresh meat, delicious taste. The average daily weight gain during the fattening period was 710 grams for the commercial pigs produced by breeding Landrace and Su Jiang sows, the carcass lean percentage was 61.8%, and the feed ratio was 3.1:1. Su Jiang pigs have higher fertility. The average number of litters born in the first-born sows is 11. The number of litters born in sows is 13.5 to 15. Sows have good motherhood, strong physique, and high survival rate of weaned piglets.
III. Feeding management of reserve boars
1, nutrition and feeding diet crude protein levels to 18% to 20% is appropriate, fed 2 to 3 times a day, you can limit the feed amount of 2 to 3 kg, strengthen the nutrition during the breeding period.
2, suitable temperature suitable temperature is 18 ~ 20 °C.
3, sports should insist on the boar movement every day, in addition to the sports field, but also to drive away.
4. Semen quality checks The reserve boar is checked once or twice a month. Before and immediately before use, the semen is checked for 2 or 3 times. The boar with poor semen quality cannot be bred.
5, settling 6 months of age began to tune, in the adjustment, should choose estrus stable sows, sows and training boar body size is similar. When the reserve boar first climbs, if the direction does not correspond to patient training, the assistant boar inserts the penis into the sow's vagina and completes the ejaculation.
6. Use the back-up boar that is just starting to use once a week; the boar that is 1 to 2 years old should not be bred more than once a day, and should continue to rest for 2 to 3 days; 2 years old adult boars should be used; , should not exceed 2 times a day, 2 times should not be less than 6 hours, at least 2 days off every week.
7, the service life is generally 2 to 3 years.
IV. Feeding management of gilts
1, gilt selection
(1) Screening from the offspring of high-yielding sows, at least 13 of the same fetuses, and piglets weighing 0.9 to 1.2 kg.
(2) The gilts have at least 6 pairs of well-developed, well-distributed nipples, of which at least 3 correspond to the umbilicus.
(3) Good body shape, sound physical condition, well-proportioned, straight line, and strong and tidy body.
(4) Physical health, no genetic defect in the same fetus and the same fetus (such as ankle, anal lock, etc.).
(5) The external genitalia develop well, the motherhood is good, and the resistance to stress and stress are strong.
Vitamins:
Vitamin A: Retinol. Carotene compounds responsible for transmitting light sensation in the retina of the eye. Deficiency leads to night blindness.
Beta carotene: An antioxidant which protects cells against oxidation damage that can lead to cancer. Beta carotene is converted, as needed, to vitamin A. Food sources of beta carotene include vegetables such as carrots, sweet potatoes, spinach and other leafy green vegetables; and fruit such as cantaloupes and apricots. Excessive carotene in the diet can temporarily yellow the skin, a condition called carotenemia, commonly seen in infants fed largely mushed carrots.
Vitamin B1: Thiamin, acts as a coenzyme in body metabolism. Deficiency leads to beriberi, a disease of the heart and nervous system.
Vitamin B2: Riboflavin, essential for the reactions of coenzymes. Deficiency causes inflammation of the lining of the mouth and skin.
Vitamin B3: Niacin, an essential part of coenzymes of body metabolism. Deficiency causes inflammation of the skin, vagina, rectum and mouth, as well as mental slowing.
Vitamin B6: Pyridoxine, a cofactor for enzymes. Deficiency leads to inflammation of the skin and mouth, nausea, vomiting, dizziness , weakness and anemia.
Folate (folic acid): Folic acid is an important factor in nucleic acid synthesis (the genetic material). Folate deficiency leads to megaloblastic anemia.
Vitamin B12: An essential factor in nucleic acid synthesis (the genetic material of all cells). Deficiency leads to megaloblastic anemia, as can be seen in pernicious anemia.
Vitamin C: Ascorbic acid, important in the synthesis of collagen, the framework protein for tissues of the body. Deficiency leads to scurvy, characterized by fragile capillaries, poor wound healing, and bone deformity in children.
Vitamin D: A steroid vitamin which promotes absorption and metabolism of calcium and phosphorus. Under normal conditions of sunlight exposure, no dietary supplementation is necessary because sunlight promotes adequate vitamin D synthesis in the skin. Deficiency can lead to osteomalacia in adults and bone deformity (rickets) in children.
Vitamin E: Deficiency can lead to anemia.
Vitamin K: An essential factor in the formation of blood clotting factors. Deficiency can lead to abnormal bleeding.
Nutritions:
For the treatment of nutritional disease, any of the nutrient-related diseases and conditions that cause illness in humans. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also include developmental abnormalities that can be prevented by diet, hereditary metabolic disorders that respond to dietary treatment, the interaction of foods and nutrients with drugs, food allergies and intolerances, and potential hazards in the food supply. All of these categories are described in this article. For a discussion of essential nutrients, dietary recommendations, and human nutritional needs and concerns throughout the life cycle, see nutrition, human.
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