Different pigs should be fed different materials

In pig farming, it's essential to feed pigs appropriately based on their age and condition. Providing the right type of feed at the right time helps reduce feeding costs and maximize economic returns. For piglets weighing between 20 to 25 kg after weaning, their digestive systems are still developing, making it difficult for them to fully digest and absorb large amounts of roughage. These young pigs require a high amount of nutrients for growth, and if they’re fed too much roughage, they may not get enough nutrition, which can hinder their development. Poor growth during this stage can lead to long-term issues, such as "stuck pigs" that grow slowly or fail to reach their full potential. Therefore, it's important to limit roughage for pigs in this weight range. To support their growth, the feed should contain more than 18% protein, and about 0.5 kg of green or leafy succulent feed should be provided daily. It’s also recommended to administer a swine fever vaccine immediately after weaning. For pigs weighing between 25 to 50 kg, their digestive systems are more mature, allowing them to efficiently process and utilize large quantities of roughage. At this stage, feeding high-quality roughage is beneficial and won’t hinder their growth. In fact, it supports their development and helps them grow into healthy, well-built pigs. For finishing pigs over 50 kg, the goal is to promote fat deposition and muscle growth. At this stage, it's better to reduce roughage and focus on energy-dense feeds like corn and protein-rich ingredients such as soybean meal. Additionally, incorporating traditional Chinese medicine like *Sophora flavescens* (16 grams per pig per day) into the feed can enhance growth performance. Another effective practice is adding 5% pine needle powder to the diet, which has been shown to increase daily weight gain by up to 23%, accelerating the fattening process and improving overall productivity.

Lactobacillus Buchneri

Lactobacillus buchneri is a lactic acid bacterium that naturally inhabits very different ecological niches and plays an ambivalent role in many food and feed fermentation processes, where it can act as useful starter or as spoilage organism. Due to its vicinity to important biotechnological processes like silage making, ethanol production, baking, fermenting vegetables or brewing, L. buchneri was subject of extensive research and is now a quite well studied microorganism. Recently, next generation ‘OMICS’-methods were applied to investigate L. buchneri in more detail on a systems biology level. These studies give insights into genetic equipment of L. buchneri, its metabolism. interaction with microbial consortia, and gene regulation under different growth conditions.

Lactobacillus Buchneri

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