Raising pigs at high temperature can't lose weight. What are the tips for feeding management?

Do a good job in heatstroke prevention and cooling, and the pig house facing west should be protected from the sun. At noon, you can wash the fence with water to cool down. In general, keep the fence ventilated and cool. It is best for pigs to exercise around sunrise in the morning and around sunset in the afternoon to prevent sun exposure. To prevent feed from deteriorating, the humidity is high in summer and autumn, and bean dregs, powder dregs, sugar dregs and distiller's grains are easy to ferment, rancid and rot.

Feeding methods must be quantitative. The feed speed must be smaller, not larger. Try to feed more in the morning, feed less at noon and eat more green food. It should be fed in the middle of the night. Generally speaking, when the weather is cool in the morning, pigs can eat and drink water. The light can only be limited at 3-4 am, and the pigs are fed and drunk, so that the pigs can eat half of the total food intake in a day. Let the pigs eat it every time to prevent the leftover food from going bad. If the green feed is stacked or sealed for a long time after heating, it is easy to produce toxic substances such as nitrite and cyanide. Feed must be ventilated and dry frequently, clinker must be fed on the same day, and pigs should not be fed with rotten food to avoid poisoning.

Pigsty generally reduces the smell and temperature during the day. In summer, pigs meow at high temperature and like to sleep in feces. They are always dirty, with a lot of insects and flies and good hygiene. Pigs eat more when they are in a good mood. In summer, pigs are fed in advance, around 7 o'clock, fresh in the morning and around 5 o'clock in the afternoon, because pigs eat at night when it is cold, and most pigs eat at night in summer. Caution will make creators feel climate change and change the management of pigs; When the pig breeding environment is not good, diligence can make the breeder improve immediately.

Keep the compartment and carry out preventive injection work. The pigsty should be kept clean and disinfected regularly. Tableware must also be cleaned and disinfected frequently. Cleaning agent can be sprinkled on the floor or sprayed with 3% caustic soda for disinfection. The pigsty must be ventilated to cool down, especially sows or big fat pigs. Overheating nuts will affect production, long working hours, stillbirth and heatstroke in fat pigs.