Pork quality is influenced by a variety of factors, including the use of veterinary drugs, improper feed additives, and low-quality feed. These issues can lead to pork with high moisture content and an unappealing taste. Pigs raised in damp environments tend to have higher water content, which affects their flavor and overall quality. Additionally, pigs that are regularly exposed to excessive amounts of factory feed, medications, or chemical additives may develop unpleasant odors and poor meat characteristics.
In contrast, pigs raised on fermentation beds grow in a more natural and balanced environment. They resemble wild pigs in terms of health and vitality, experiencing fewer illnesses, less frequent colds, and requiring minimal medication. Their meat is not only tastier but also more aromatic. The balanced nutrition, warmth provided by the fermentation bed, and absence of harmful trace elements contribute to a smooth and healthy growth process. From birth to slaughter, these pigs show better performance, with an average daily weight gain that is 200 grams higher than those raised in traditional systems.
Moreover, raising pigs on fermentation beds significantly reduces costs. Each pig can save several dollars in medical expenses, and the system also cuts down on fuel and labor costs. In conventional setups, one person can typically manage around 100 pigs, but with fermentation bed systems, one worker can easily handle 300 to 500 pigs. This efficiency leads to a noticeable reduction in the overall cost of raising a pig, often by as much as 100 yuan per animal. Overall, this method not only improves meat quality but also enhances sustainability and economic benefits for farmers.
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