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How to avoid the fat in it fattens it?

  
 
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 25/07/2005
Engormix.com
Argentina
How to avoid the fat in it fattens it?
Hello, about 6 months ago I began one it puts on weight of 20 pigs, I have already gone them selling, but some of my clients tell me that they have a lot of fat, and that seems not to please them a lot. The sale average has varied from 100 to 118 kilos for animal.
To 10 animals I gave them the food in three stages, initiator, development and finalizador.
And to the other ones 10 only gave them initiator and development, but there was not great difference.
Me prodrian to recommend an appropriate diet to obtain the biggest yield, thank you.
 02/08/2005
JAVIER HERNANDEZ
Mexico
In that leaves of tabasco you are?. It revises the diet that you use and the genetics.
Almost always that the first thing begins that think it is to give a food cheap. If he/she gives us the alternative the cheapest it is always chosen and this can cause fat if the pig is of genetics.
If you don't have the knowledge of the genetics, this it is since a problem the pig it is not prepared to grow and to have the weight that you report, you would need to check which the appropriate weight is for sale (95 to 98 kg but 160 days like maximum).
On the other hand in your area you can find food of Campi that AC is called and in fact they have finalizador with Paylen that high magres, but I insist, if one doesn't have genetics it will leave you expensive and not revenue-yielding.
You should use several stages, call you in any way:
food for 12 to 30 kg
30 to 60 kg
60 to 80 kg
80 to market.
The one that you can eliminate previous monitoreo is the one from 60 to 80 kg
I hope to be able to help you. In Emiliano Zapata is a distributor of technical nutritional that is another alternative.
 03/08/2005
Capponi Angel
Argentina
Hello colleague:
I coincide with the friend Javier, you have to improve genetics and feeding. I don't know how they feed in Mexico but here in the Argentina there are many offers of foods. If the animal doesn't have a lot of genetics, if you begin him to put on weight of pig with a good food, you improve it enough. I wait it serves you, a hug.
 03/08/2005
Rubén Priego Wilson
Mexico
AND what races would friends recommend me?
 03/08/2005
JAVIER HERNANDEZ
Mexico
Rubén:
I don't like to speak of races, because I prefer the animal that has the best characteristics in each race, this is called hibridismo.
Of you line them genetic that know they are: PIC with males 406, I have my doubts with the 337, Genesus, with it lines rasher (male lines duroc), Genetipork. They are those that I have used and when I mention them other commercial houses they get angry but I don't blindfold anything and they are those that I know with numbers.
Greetings.
 04/08/2005
Capponi Angel
Argentina
Tenés that to use as padrillo terminador crosses it of hamphire for pirtraine, this walks very well although there you cross commercial that walk very well. A hug.
 12/08/2005
Marcelino Becerril Herrera
Mexico
The deposition of fatty fabric in pigs is dependent of the genetics and the nutrition. As a pig comes closer to his puberty they go diminishing the protein necessities mainly, joined to that rich diets in energy are translated in more deposits of fat. It is important to be verifying by means of Chemical Analysis Proximales (AQP) the nutritional contributions of the diets, joined to that each diet should be the appropriate one for the age, stage fisiològica and even sex.
 12/08/2005
manuel santiago mendez ledesma
Mexico
he/she Looks at it it lines that I recommend you and it is we commercial it is the shegers. I am of jalisco and he/she has given me exelentes, I don't say that the pic not, in fact I have soaked semen of a pic that have near here of where I have the farm and it is very good. I give you that other shegers option and believe me it is very good. the sire is a maximus that is the one better than they have but they manage several you line as the excel or the bonus.
he/she looks at the pigs that there are you they manage they are good muuy.

Record you something (a good pig gives you but of what you put him) having an excellent genetics never thinks it to you of buying him the best food.
He/she goes with a reliable commercial house that guarantees you yields in your animals. Keep in mind that the food type also varies deacuerdo to the environmental factors and quality of your grains etc.
 12/08/2005
manuel santiago mendez ledesma
Mexico
Also you recomiendoque doesn't make you cross, he/she looks for lack of experience one it can make errors in selecting good aniimales, the best thing is that you go with experts that are devoted to the foot of breeding so that you have better yields and don't lose money.
People that has their you line, he/she has so years of investigation it is better to buy a sire that can cost you around to the of about 25,000 more or less and that the animals that your bandages don't discount them to you any weight.
 12/07/2006
Rafael Montero
Venezuela
Hello.
The race enters for the mouth, no matter how much you have good races, without a good food you lose the money.
It uses hybrid races of PIC, in Mexico there are them.
As for the weight, to take out a pig of 118 kgs of weight is loss of money and gain in fat, the one which nobody purchase.
The ideal weight of market is 90 kgs in the smallest possible time, the time ideal 24 weeks.
Locate you of there it stops up it is LOST.
Greetings.
 21/07/2006
Victor War Rodriguez
Mexico
Hello, how's it going. I coincide in the partner's comment: Rafael Montero
As for the weight that is managed in finalización pigs and about the improvement as for the food to offer a bigger nutrition.
Let us remember or let us learn that the metabolism of a pig in finalización is completely different to that of beginning, and that that that mostly happens in the physiology of the nutrition it is a catabolismo of the proteins, this causes a modification at level metábolico, and if there is not a balance of the primary nutrients (P.C., E.E., Chos), there will be an accumulation of fat, mainly the number.
Greetings to all, and I invite them to participate in the forum of:
Evaluation of 2 treatments with 2 preservatives T1 (ractopamina Hydrochlorate) and T2 (Yeasts + lactobacilos) as factors in the feeding costs and the nutritious conversion in finalización pigs. Greetings to all!!!!
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