Growing pigs can be categorized into three distinct growth stages based on their weight: the growing phase (20–35 kg), the middle-growing phase (35–60 kg), and the finishing phase (60 kg to market). Among these, the growing phase is the most critical. During this period, pigs are more susceptible to diseases and growth challenges. Once they move past this stage, feeding and management become simpler.
1. **Feed Energy Levels**
For pigs under 60 kg, free-choice feeding is typically recommended. If the digestible energy in the feed ranges between 2950–3300 kcal/kg, the pig can regulate its intake based on the energy density of the diet. However, when market prices are low, some farmers may reduce feed costs by using large amounts of wheat bran, which lowers the digestible energy to the minimum of 2950 kcal/kg. This can significantly slow down growth and reduce feed efficiency, ultimately delaying slaughter time. For pigs over 60 kg, it's ideal for the digestible energy to be around 3200 kcal/kg, and then it can gradually decrease to 3100 kcal/kg.
After reaching 60 kg, feeding restrictions are usually applied. However, if the goal is to achieve a fast growth rate, free feeding can still be used. For those aiming for a higher lean meat percentage, strict feed restriction (65% of free intake) may be implemented. However, moderate restriction (75–80% of free intake) is generally recommended, as it helps maintain a high lean body mass without significantly affecting weight gain, leading to better overall profitability.
2. **Protein and Amino Acid Levels**
The protein requirements vary depending on whether the pig is bred for lean or fatty meat. In the early and mid-growth stages, lean-type pigs require 18% and 16% crude protein respectively, while fat-type pigs need about 2% less. In the later growth stage, 14% crude protein is sufficient. Generally, for every 1% increase in dietary protein, the carcass lean percentage increases by 0.5%. However, due to the high cost of protein sources, using high-protein diets solely for lean meat yield is often not economically viable.
The actual requirement for pigs is not just protein, but essential amino acids. Since 1978, Dr. Cole from the UK introduced the concept of "ideal protein," prompting major feed manufacturers to focus on balancing essential amino acids in feed formulations. Lysine is usually set at 100%, and other amino acids are calculated relative to it.
3. **Management of Growing-Finishing Pigs**
Before entering the barn, thorough disinfection is crucial. Only healthy, high-quality piglets should be selected, and proper vaccination and deworming must be done. Grouping pigs with similar weights helps prevent aggressive competition. Establishing a routine for eating, sleeping, and drinking helps build conditioned reflexes.
Stocking density should be carefully managed: 0.3–0.5 m² per pig for small pigs, 0.6–0.7 m² per pig for medium-sized pigs, and 0.8–1.0 m² per pig for large pigs. The ideal temperature range for growing and finishing pigs is 16–22°C for small and medium pigs, and 14–20°C for larger pigs. Extreme temperatures negatively affect weight gain and feed conversion.
In summer, ensure good ventilation and provide plenty of clean water. Spraying cool water on the floor can help lower the temperature. In winter, pigs need more feed to maintain body heat. Keeping multiple pigs together in one pen and providing some roughage can help reduce feed costs while preventing theft.
Finally, regular cleaning of the barn is essential to keep the environment clean and dry, reducing harmful gases in the air. Good management practices during this stage are vital for maximizing growth performance and ensuring a profitable return.
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