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 inferior taste. Pigs raised in damp environments tend to have meat that lacks the natural flavor and aroma typically associated with high-quality pork. Additionally, pigs that are exposed to excessive amounts of factory feed, antibiotics, or growth promoters over a long period may develop unpleasant odors and off-flavors.
In contrast, pigs raised in fermentation bed systems grow in a more natural and balanced environment, similar to those in the wild. These pigs experience fewer health issues, suffer from fewer colds, and require minimal medication. Their meat is not only tastier but also more fragrant and flavorful. The fermentation bed promotes better nutrition, helps maintain body warmth, and reduces the risk of trace element deficiencies, leading to healthier and faster-growing pigs.
Pigs raised on fermentation beds show improved daily weight gain—often 200 grams more per day compared to conventionally raised pigs. This system also brings significant cost savings. Medication expenses are reduced, as pigs rarely need treatment. Fuel costs are minimized since there's no need for heating systems, and labor efficiency improves dramatically. While traditional pig farming allows one person to manage around 100 pigs, a single worker can easily handle 300 to 500 pigs in a fermentation bed setup. As a result, the overall cost per pig can be cut by as much as 100 yuan, making this method both economically and environmentally sustainable.
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