Method for ecological raising of fruit-bearing forest Tibetan pigs

Abstract

The invention discloses a method for ecological raising of fruit-bearing forest Tibetan pigs. The method comprises the following steps: (1) selecting a fruit-bearing forest land, and enclosing the fruit-bearing forest land to form a natural pig farm; (2) disinfecting the pig farm; (3) placing suckling pigs of the Tibetan pigs, which are ablactated for 10-15 days, into the farm to start ecological raising, and from placing to the end of the first month, feeding the pigs with a special feed for 3-4 times every day and 250-350g for each suckling pig every time, and feeding the pigs with a cooked pig feed 1-2 times every day and 500-600g for each suckling pig every time; (4) in the period between the second month and the fourth month from the start of the ecological raising, feeding the pigs with the special feed for 4-5 times every day and 1-1.5kg for each pig every time, and feeding the pigs with the cooked pig feed for 1-2 times every day and 2-3kg for each pig every time; and (5) after the fourth month, feeding the pigs with the special feed for 4-5 times every day and 2-3kg for each pig every time, and feeding the pigs with the cooked pig feed for 1-2 times every day and 4-6kg for each suckling pig every time. The Tibetan pigs raised by the method disclosed by the invention have the characteristics of good pork quality, strong immunity, high nutritive value and good mouthfeel.

Description

technical field [0001] The invention relates to a breeding method for Tibetan-scented pigs, in particular to an ecological breeding method for Tibetan-scented pigs in fruit forests. Background technique [0002] Tibetan-flavored pig, also known as "pipa pig", is an ancient livestock resource unique to Tibet, and its main origin is Nyingchi, Tibet. There are "six most" in the quality of Tibetan pigs, namely: the meat has the highest amino acid content, the highest trace elements, the lowest fat content, the longest pig intestines, the thinnest pig skin, and the longest mane. It is a traditional national delicacy of Tibet. Especially the pigskin, which tastes Q-bomb, is far easier than ordinary pigs. Tibetan-flavored pigs are the only grazing pig breeds in my country that grow on the plateau at an altitude of 3000-4000 meters. [0003] Based on the advantages of Tibetan-flavored pigs and people’s preference for Tibetan-flavored pigs, there are now breeding grounds for Tibeta...

AI Technical Summary

Problems solved by technology

[0003] Based on the advantages of Tibetan-flavored pigs and people’s preference for Tibetan-flavored pigs, there are now breeding grounds for Tibetan-flavored pigs in various parts of Southwest China to meet market demand. Based on large-scale captivity, Tibetan pigs are confined to a small indoor space during the entire growth process, and there is not enough space for free activities, which seriously affects the meat quality of Tibetan pigs and changes the original characteristics of Tibetan pigs; At the same time, it greatly reduces the self-immunity of Tibetan pigs; in addition, in order to speed up the growth of Tibetan pigs and shorten the time for slaughter, large-scale farms use a large amount of feed during the breeding process, which seriously affects the nutritional value and taste of Tibetan pigs.