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Have you paid attention to the nine major changes in the pig industry?

Have you paid attention to the nine major changes in the pig industry?

  • Categories: Industry news
  • Author:
  • Origin:
  • Time of issue:2019-02-26
  • Views: 62

(Summary description) Change 1: The number has doubled. In the early days of the founding of the People's Republic of China, the grain that could be used for feed conversion was limited. There were about 65 million live pigs in stock, about 50 million headed for slaughter, and about 4 million tons of pork.

Have you paid attention to the nine major changes in the pig industry?

(Summary description) Change 1: The number has doubled. In the early days of the founding of the People's Republic of China, the grain that could be used for feed conversion was limited. There were about 65 million live pigs in stock, about 50 million headed for slaughter, and about 4 million tons of pork.

  • Categories: Industry news
  • Author:
  • Origin:
  • Time of issue:2019-02-26
  • Views: 62
Information

Change 1: The number has doubled. In the early days of the founding of the People's Republic of China, the grain that could be used for feed conversion was limited. There were about 65 million live pigs in stock, about 50 million headed for slaughter, and about 4 million tons of pork. By the end of 2008, it had grown to 450 million head, 650 million head sold, and more than 46 million tons of pork, which were 6 times, 10.8 times and 11.5 times that of the early days of the founding of the People's Republic of China.

Change 2: Significant improvement in quality. During the period of pork supply shortage at the beginning of the People's Republic of China, the focus of live pig production was quantitative growth. With the development of the economy and the improvement of living standards, people pursued "nutrition, hygiene, convenience and safety". The state has promulgated relevant laws, and relevant departments have introduced a series of systems and measures to strengthen epidemic prevention, quarantine, disinfection, harmless treatment, input supervision, origin product certification, origin traceability, and market access. , water injection meat, harmful residues, etc. have been supervised throughout the process to ensure the peace and safety of pork consumption by urban and rural residents.

Change 3: Varieties are continuously improved. my country has a vast territory and a difference in climate between the north and the south. Over the years, there are 48 local breeds that have been cultivated to adapt to growth in different regions and have been recognized by the state and included in the "Chinese Pig Breeds", accounting for about 1/1 of the world's pig breeds. 3. These pig breeds are divided into 6 categories: North China, Central China, South China, Southwest, Jianghai and Plateau. These varieties have obvious adaptability, strong disease resistance, resistance to rough feeding, extensive management, high fertility rate, good meat flavor and so on. However, compared with the needs of modern life, there are obvious shortcomings such as slow growth rate, low lean meat rate, and poor body aesthetics. In the past 60 years since the founding of the People's Republic of China, animal husbandry workers all over the country have successively cultivated a lot of animals that can adapt to different regions and different domestic and foreign consumption needs through introduction, hybridization, breeding, demonstration, promotion and other measures according to the consumption needs of different periods. Excellent breed pigs have played an important role in promoting pig production.

Change 4: Comprehensive feed nutrition In the early days of the founding of the People's Republic of China, because the main purpose of food was to solve the problem of food and clothing for people, the live pigs mainly used green crude or scraps of agricultural and sideline products, resulting in slow growth rate and low slaughter rate. With the increase in grain production and the advancement of feed technology, in the 1970s, Ye Honghai fermented traditional forages with zhongqu and salt water, and fermented silage of crop straws, which significantly improved the digestibility and nutritional value; in the 1980s, the logistics of Guangzhou Military Region Jiang Yongzhang and Zhang Daohuai made use of trace elements, vitamins and sedatives as the main additives of "Cuizhu" brand, combined with improved refined and roughage, to initially achieve nutritional complementarity and increase growth rate; Thailand Zhengda Group settled in my country around the 1990s, here Under the influence and promotion, feed production enterprises and groups such as Hope, Dabeinong, Kangdaer, Zhenghong, Liuhe, Tongwei and Haid have emerged successively, and gradually improved the traditional seasonal production of pig feed. In order to produce full-price, concentrated, pre-mixed and other feeds from simple coordination to nutritional standards, some people joked that "the research on human nutrition is not as thorough as the research on pigs", which has revolutionized the production of live pigs.

Change 5: Continuous improvement in technology In the early days of the founding of the People's Republic of my country, about 90% of the live pigs in our country came from scattered feeding by thousands of households in rural areas. The technology was relatively backward, which was manifested in the deterioration of the breed, the low reproduction level, the survival of sub-pigs, the single feed, the unscientific feeding, and the epidemic disease. Serious, poor feeding effect. 60 years of continuous progress and development of science and technology, the popularization and popularization of technologies such as breed hybridization improvement, whole-course staged feeding, full-price compound feed processing and modulation, production process management, comprehensive disease prevention and control, and rapid detection and diagnosis have provided technical support for the rapid development of live pigs. .

Change 6: Continuous improvement of equipment. Traditional pig raising is in poor rural conditions and backward management. We vividly describe it as "a rope, running all over the ground, an earthen wall, a dung bath, snow in winter, watering in summer, feeding pigs, a Years high." After 60 years of development, the pig house has been greatly improved from the swan to the equipment. The pig house has changed from thatched shed to the current brick house. In the pig house, there are "iron rice bowls, steel wire beds, and small private rooms." , thermal insulation walls, tap water, full-price grain", batches of modern pig farms have emerged across the country, implementing automatic control, and some have realized the biological chain cycle, fermenting pig manure to produce biogas and power generation, and some using fermentation beds Pig raising technology has changed the old environment with stench all over the sky and flying mosquitoes. From a distance, it looks like a pig farm, but when you walk in, it is a garden.

Change 7: Continuous improvement of production methods The pig industry is a high-risk industry affected by the market and epidemic diseases. Due to the small scale of individuals, the low quality of personnel, the serious awareness of small farmers, the low production level, the backward feeding methods, the low degree of market correlation and organization, the ability of producers to resist risks is weak. When the efficiency of raising pigs is high, it is easy to rush up, causing the scale of breeding to expand rapidly in a short period of time.

The production method of pig farming is directly related to the ability to resist risks. The key to the development of modern pig farming is to change the traditional concept of pig farming, change the backward production methods, and change from small-scale decentralized breeding to large-scale centralized breeding. According to the actual situation, all parts of the country have put forward the new concept of "exiting the village, exiting the free-range breeding, exiting the courtyard, entering the community, entering the scale, and entering the market", and constantly explores different production methods, from a single breeding to provide raw materials to the processing and sales. Development, the establishment of "community (scale field) + company (association) + enterprise" different forms of consortium, to achieve the sharing of risks and benefits.

Change 8: Changes in the concept of raising pigs The traditional pig raising practitioners are mainly farmers, and the main purpose of production is self-sufficiency "for the New Year". Nowadays, the number of subjects entering the pig industry is increasing. Business, mining, administrative and public institutions employees, scientific and technological personnel, migrant workers, state-owned collective enterprises, foreign-funded enterprises, etc. have injected a large amount of production funds, materials and technologies into pig production. Satisfy market supply while getting due returns.

Change 9: Increased State Support Pork is a necessities of life for urban and rural residents in my country, and the state has continuously increased its investment in live pig production in different ways. For example, the production of breeding pigs, feed processing, production and supply of production materials, epidemic prevention and control, technology promotion, economic cooperation organizations, leading industrialization enterprises, sow production and insurance, large-scale pig farm technological transformation, and harmless treatment of waste, etc. Increase support, continuously improve production conditions and environment, and promote the healthy, stable and sustainable development of live pigs.

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