CN104472420A - Breeding method of perfume pigs - Google Patents
Breeding method of perfume pigs Download PDFInfo
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- CN104472420A CN104472420A CN201410621439.6A CN201410621439A CN104472420A CN 104472420 A CN104472420 A CN 104472420A CN 201410621439 A CN201410621439 A CN 201410621439A CN 104472420 A CN104472420 A CN 104472420A
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- 241000282887 Suidae Species 0.000 title abstract 11
- 239000002304 perfume Substances 0.000 title abstract 11
- 238000009395 breeding Methods 0.000 title abstract 9
- 239000011449 brick Substances 0.000 claims abstract description 11
- 239000002689 soil Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000282898 Sus scrofa Species 0.000 claims description 84
- 241000196324 Embryophyta Species 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 16
- 244000025254 Cannabis sativa Species 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 244000083398 Zea diploperennis Species 0.000 claims description 5
- 235000007241 Zea diploperennis Nutrition 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 5
- 235000017556 Zea mays subsp parviglumis Nutrition 0.000 claims description 5
- 239000004568 cement Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010276 construction Methods 0.000 claims description 5
- 239000004459 forage Substances 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 230000000384 rearing effect Effects 0.000 claims description 5
- 229960005486 vaccine Drugs 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 230000003203 everyday effect Effects 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract 4
- 238000003307 slaughter Methods 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 description 5
- 244000309715 mini pig Species 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a breeding method of perfume pigs, and belongs to the breeding technology field. The breeding method of the perfume pigs includes: firstly, selecting a region hard in soil texture, good in water draining, fresh in air, and leeward and sunny as a breeding farm; then, using bricks to build a fence around the breeding farm, and building a pig house on a place of the breeding farm, high in terrain; next, selecting piglets of the perfume pigs, excellent in breed and healthy, for feeding; finally, feeding the piglets with fodder every morning, and then placing the piglets in a playground so as to enable the piglets to exercise, driving the piglets into the pig house and feeding the piglets with the fodder every afternoon, growing the piglets into the perfume pigs after 5-6 months of the feeding, and finally slaughtering the perfume pigs. The breeding method of the perfume pigs enables the fed perfume pigs to exercise for more than 8 hours in the playground every day by building the playground, and then enables a lean percentage of the perfume pigs to reach above 53%. The perfume pigs fed by using the breeding method of the perfume pigs can not have diarrhea, can not lose flesh, and are good in development, high in growth speed and high in lean percentage.
Description
Technical field
The present invention relates to cultural technique field, especially relate to the cultural method of a kind of fragrant pig.
Background technology
Fragrant pig has another name called " minipig ", fresh and well-known throughout the country with the little precocity of body, meat flavour.Wherein famous with the fragrant pig in the Congjiang of authorizing " Chinese Fragrant Zhu Zhi township " Guizhou Province southeast from National agricultural department, Rapier motion law and the BaMa miniature pig near Guangxi, Guizhou Province southeast.Fragrant pig 6 monthly age boar average weight 24.2 kilograms, long 65 centimetres of body, height 33 centimetres; Sow 8 monthly age body weight 30 kilograms, long 70 centimetres of body, height 47 centimetres, chest measurement 73 centimetres.Fatten fragrant pig lean meat percentage and reach 52.2%.It is a kind of high protein low-energy food, and comprehensive nutrition, is rich in amino acid and the trace element of needed by human, meets Human Physiology needs and health demand completely.
Fragrant pig is containing high protein, low fat, low in calories, and the various trace elements such as lecithin, glutamic acid rich content, fine and tender taste is delicious, is not fed up with eating more, has unique hill fragrance, delicious sweet-smelling.Current Guizhou province is raised every, Xiang Zhujunshi peasant household and is raised a few head, does not form the cultivation of scale.And to put in a suitable place to breed, the fragrant pig growth of raising is slower.
Summary of the invention
In view of this, the object of this invention is to provide the cultural method of a kind of fragrant pig, with solve prior art raise fragrant pig growth formed more slowly and not scale cultivation and deficiency.
The present invention solves the problems of the technologies described above by the following technical programs:
A cultural method for fragrant pig, comprises the following steps:
(1) selection of plant: select that soil property is hard, draining good, with fresh air, the leeward area faced south is as plant;
(2) construction of pig house and sports ground: first build the high enclosure wall of 1.8-2m with brick around plant, then select the position that physical features is higher to build pig house, the place of the plant except pig house is sports ground;
(3) introduction of piglet: select the excellent and fragrant porkling pig in the 50-60 of health days ages of kind to raise, piglet average weight is now 5-6kg/ head, carries out vaccine inoculation to the piglet introduced, between every, pig house closes 5-7 head piglet;
(4) young swine rearing: 9 o'clock every mornings used forage feed piglet to 10 o'clock, treat that piglet puts it to activity in sports ground after having taken food, be placed with enough weeds edible wild herbs in sports ground to eat for piglet, piglet drove in pig house to 7 o'clock by 6 o'clock in afternoon again, use feed feeding, and closed until second day is released activity again in pig house, every 3-5 days to pig house cleaning once, fragrant pig can be butchered after raising 5-6 month.
In described step (1), in plant, water source will be had.
In described step (2), pig house is the bungalow in a row with brick one-tenth, smears ground with cement, and spreads one deck teosinte or paddy grass on the ground, and between every, the area of pig house is 10 square metres.
In described step (4), feed is that the raw material of following weight portion is prepared from: corn 600-650 part, potato 350-550 part, dregs of beans 50-60 part, salt 3-5 part, root of Dahurain angelica 80-100 part, dried orange peel 150-200 part, green grass 200-300 part and garlic 20-30 part.
Further, described feed is that the raw material of following weight portion is prepared from: corn 620 parts, 400 parts, potato, dregs of beans 25 parts, salt 4 parts, the root of Dahurain angelica 90 parts, dried orange peel 175 parts, green grass 250 parts and 25 parts, garlic.
Beneficial effect of the present invention is:
First, the present invention by constructing active field, allows in playground movable more than 8 hours fragrant pig every day of raising, makes the lean meat percentage of fragrant pig reach more than 53%.
Secondly, the present invention, by adding Chinese herbal medicine in fragrant pig feed, enhances the resistance of fragrant pig, the fragrant pig raised is not had loose bowels, does not lose flesh, grow, fast growth.
Embodiment
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A cultural method for fragrant pig, comprises the following steps:
(1) selection of plant: select that soil property is hard, draining good, with fresh air, leeward on the sunny side and have the area at water source as plant;
(2) construction of pig house and sports ground: first build the high enclosure wall of 1.8m with brick around plant, then the position that physical features is higher is selected to build pig house, it is the bungalow in a row with brick one-tenth, ground is smeared with cement, and spread one deck teosinte or paddy grass on the ground, between every, the area of pig house is 10 square metres, and the place of the plant except pig house is sports ground;
(3) introduction of piglet: select the excellent and fragrant porkling pig in 50 of health day age of kind to raise, piglet average weight is now 5.2kg/ head, carries out vaccine inoculation to the piglet introduced, and between every, pig house closes 7 piglets;
(4) young swine rearing: 9 o'clock every mornings used forage feed piglet to 10 o'clock, treat that piglet puts it to activity in sports ground after having taken food, be placed with enough weeds edible wild herbs in sports ground to eat for piglet, piglet drove in pig house to 7 o'clock by 6 o'clock in afternoon again, use feed feeding, and closed until second day is released activity again in pig house, every 3-5 days to pig house cleaning once, raise after 6 months and fragrant pig can be butchered.
Described feed is that the raw material of following weight portion is prepared from: corn 600 parts, 350 parts, potato, dregs of beans 25 parts, salt 3 parts, the root of Dahurain angelica 80 parts, dried orange peel 150 parts, green grass 250 parts and 20 parts, garlic.
Adopt the fragrant pig that the method for the present embodiment is raised, raising average weight after 6 months is 24.3kg/ head, and butchered, lean meat percentage reaches 53.3%.
Embodiment two
A cultural method for fragrant pig, comprises the following steps:
(1) selection of plant: select that soil property is hard, draining good, with fresh air, leeward on the sunny side and have the area at water source as plant;
(2) construction of pig house and sports ground: first build the high enclosure wall of 1.9m with brick around plant, then the position that physical features is higher is selected to build pig house, it is the bungalow in a row with brick one-tenth, ground is smeared with cement, and spread one deck teosinte or paddy grass on the ground, between every, the area of pig house is 10 square metres, and the place of the plant except pig house is sports ground;
(3) introduction of piglet: select the excellent and fragrant porkling pig in 60 of health day age of kind to raise, piglet average weight is now 5.8kg/ head, carries out vaccine inoculation to the piglet introduced, and between every, pig house closes 5 piglets;
(4) young swine rearing: 9 o'clock every mornings used forage feed piglet to 10 o'clock, treat that piglet puts it to activity in sports ground after having taken food, be placed with enough weeds edible wild herbs in sports ground to eat for piglet, piglet drove in pig house to 7 o'clock by 6 o'clock in afternoon again, use feed feeding, and closed until second day is released activity again in pig house, every 3-5 days to pig house cleaning once, raise after 5 months and fragrant pig can be butchered.
Described feed is that the raw material of following weight portion is prepared from: corn 650 parts, 550 parts, potato, dregs of beans 60 parts, salt 5 parts, the root of Dahurain angelica 100 parts, dried orange peel 200 parts, green grass 300 parts and 30 parts, garlic.
Adopt the fragrant pig that the method for the present embodiment is raised, raising average weight after 5 months is 23.6kg/ head, and butchered, lean meat percentage reaches 53.1%.
Embodiment three
A cultural method for fragrant pig, comprises the following steps:
(1) selection of plant: select that soil property is hard, draining good, with fresh air, leeward on the sunny side and have the area at water source as plant;
(2) construction of pig house and sports ground: first build the high enclosure wall of 2m with brick around plant, then the position that physical features is higher is selected to build pig house, it is the bungalow in a row with brick one-tenth, ground is smeared with cement, and spread one deck teosinte or paddy grass on the ground, between every, the area of pig house is 10 square metres, and the place of the plant except pig house is sports ground;
(3) introduction of piglet: select the excellent and fragrant porkling pig in 53 of health day age of kind to raise, piglet average weight is now 5.4kg/ head, carries out vaccine inoculation to the piglet introduced, and between every, pig house closes 6 piglets;
(4) young swine rearing: 9 o'clock every mornings used forage feed piglet to 10 o'clock, treat that piglet puts it to activity in sports ground after having taken food, be placed with enough weeds edible wild herbs in sports ground to eat for piglet, piglet drove in pig house to 7 o'clock by 6 o'clock in afternoon again, use feed feeding, and closed until second day is released activity again in pig house, every 3-5 days to pig house cleaning once, raise after 5 months and fragrant pig can be butchered.
Described feed is that the raw material of following weight portion is prepared from: corn 620 parts, 400 parts, potato, dregs of beans 25 parts, salt 4 parts, the root of Dahurain angelica 90 parts, dried orange peel 175 parts, green grass 250 parts and 25 parts, garlic.
Adopt the fragrant pig that the method for the present embodiment is raised, raising average weight after 5 months is 23.1kg/ head, and butchered, lean meat percentage reaches 54.6%.
Claims (5)
1. a cultural method for fragrant pig, is characterized in that, comprises the following steps:
(1) selection of plant: select that soil property is hard, draining good, with fresh air, the leeward area faced south is as plant;
(2) construction of pig house and sports ground: first build the high enclosure wall of 1.8-2m with brick around plant, then select the position that physical features is higher to build pig house, the place of the plant except pig house is sports ground;
(3) introduction of piglet: select the excellent and fragrant porkling pig in the 50-60 of health days ages of kind to raise, piglet average weight is now 5-6kg/ head, carries out vaccine inoculation to the piglet introduced, between every, pig house closes 5-7 head piglet;
(4) young swine rearing: 9 o'clock every mornings used forage feed piglet to 10 o'clock, treat that piglet puts it to activity in sports ground after having taken food, be placed with enough weeds edible wild herbs in sports ground to eat for piglet, piglet drove in pig house to 7 o'clock by 6 o'clock in afternoon again, use feed feeding, and closed until second day is released activity again in pig house, every 3-5 days to pig house cleaning once, fragrant pig can be butchered after raising 5-6 month.
2. the cultural method of fragrant pig as claimed in claim 1, is characterized in that, in described step (1), will have water source in plant.
3. the cultural method of fragrant pig as claimed in claim 1, is characterized in that, in described step (2), pig house is the bungalow in a row with brick one-tenth, smear ground with cement, and spread one deck teosinte or paddy grass on the ground, between every, the area of pig house is 10 square metres.
4. the cultural method of fragrant pig as claimed in claim 1, it is characterized in that, in described step (4), feed is that the raw material of following weight portion is prepared from: corn 600-650 part, potato 350-550 part, dregs of beans 50-60 part, salt 3-5 part, root of Dahurain angelica 80-100 part, dried orange peel 150-200 part, green grass 200-300 part and garlic 20-30 part.
5. the cultural method of the fragrant pig as described in claim 1 or 4, it is characterized in that, described feed is that the raw material of following weight portion is prepared from: corn 620 parts, 400 parts, potato, dregs of beans 55 parts, salt 4 parts, the root of Dahurain angelica 90 parts, dried orange peel 175 parts, green grass 250 parts and 25 parts, garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621439.6A CN104472420A (en) | 2014-11-06 | 2014-11-06 | Breeding method of perfume pigs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410621439.6A CN104472420A (en) | 2014-11-06 | 2014-11-06 | Breeding method of perfume pigs |
Publications (1)
| Publication Number | Publication Date |
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| CN104472420A true CN104472420A (en) | 2015-04-01 |
Family
ID=52747146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410621439.6A Pending CN104472420A (en) | 2014-11-06 | 2014-11-06 | Breeding method of perfume pigs |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028304A (en) * | 2015-06-11 | 2015-11-11 | 蚌埠市宏博生态牧业有限公司 | Novel method for culturing mini-musk swine at high yield |
| CN105165713A (en) * | 2015-08-07 | 2015-12-23 | 安徽省家牧动物营养科技有限公司 | Green health mini-musk swine breeding method |
| CN105191861A (en) * | 2015-11-10 | 2015-12-30 | 芜湖诚德农业科技有限公司 | Fragrant pig raising method |
| CN105661076A (en) * | 2016-03-29 | 2016-06-15 | 保山市勤丰食品有限公司 | Pig breeding feed formulation and breeding method thereof |
| CN106305617A (en) * | 2016-08-25 | 2017-01-11 | 柳州市建航畜牧有限责任公司 | Ecological large white pig cultivation method |
| CN106614382A (en) * | 2017-02-16 | 2017-05-10 | 红河县九冲畜牧业发展有限公司 | Breeding method of small-ear pigs |
| CN106689031A (en) * | 2016-11-18 | 2017-05-24 | 绥阳县兆福农业科技有限责任公司 | Pig raising method |
| CN106719428A (en) * | 2017-01-16 | 2017-05-31 | 广西聚银牧业集团有限公司 | The cultural method of one boar |
| CN106719343A (en) * | 2016-11-25 | 2017-05-31 | 李梅 | A kind of breeding technique of fragrant pig |
| CN107047471A (en) * | 2017-05-12 | 2017-08-18 | 巢湖市鑫鑫水产养殖有限公司 | A kind of fragrant swine rearing method of children |
| CN107156030A (en) * | 2017-05-12 | 2017-09-15 | 巢湖市鑫鑫水产养殖有限公司 | One kind is in gravidic female fragrant swine rearing method |
| CN107182913A (en) * | 2017-05-17 | 2017-09-22 | 太仓市金诸农业发展有限公司 | A kind of method for culturing pigs of high-efficiency environment friendly |
| CN107372303A (en) * | 2017-07-13 | 2017-11-24 | 怀宁县牧之金畜禽实业有限责任公司 | A kind of cultural method of edible-type sucking pig |
| CN107637578A (en) * | 2017-10-30 | 2018-01-30 | 务川县涪洋镇晓霞养殖专业合作社 | A kind of cultural method of the fragrant pig of public affairs |
| CN107691361A (en) * | 2017-10-30 | 2018-02-16 | 务川县涪洋镇晓霞养殖专业合作社 | A kind of method for cultivating fragrant pig |
| CN109042500A (en) * | 2018-07-23 | 2018-12-21 | 花垣县龙保远忠香猪养殖专业合作社 | A kind of cultural method of perfume pig |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028304A (en) * | 2015-06-11 | 2015-11-11 | 蚌埠市宏博生态牧业有限公司 | Novel method for culturing mini-musk swine at high yield |
| CN105165713A (en) * | 2015-08-07 | 2015-12-23 | 安徽省家牧动物营养科技有限公司 | Green health mini-musk swine breeding method |
| CN105191861A (en) * | 2015-11-10 | 2015-12-30 | 芜湖诚德农业科技有限公司 | Fragrant pig raising method |
| CN105661076A (en) * | 2016-03-29 | 2016-06-15 | 保山市勤丰食品有限公司 | Pig breeding feed formulation and breeding method thereof |
| CN106305617A (en) * | 2016-08-25 | 2017-01-11 | 柳州市建航畜牧有限责任公司 | Ecological large white pig cultivation method |
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Application publication date: 20150401 |