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Three ways to handle pig feed
Acidification is an essential practice to address the digestive issues caused by low stomach acidity in weaned piglets. To improve digestion and create a more favorable gut environment, feed can be acidified by adding 1% to 3% citric or lactic acid to either water or feed. This helps lower the pH of the feed to around 5, which supports better nutrient absorption. Additionally, incorporating 0.3% pepsin preparation into the feed can further enhance digestion and inhibit the growth of harmful bacteria in the intestines.
Fermentation processing is another effective method to improve feed quality. A mixture can be made using 50 grams each of baking soda, sweet melon, jellyfish powder, and spicy goji berries, along with three bags of Liuyi San, 5 grams of tea, and 250 grams each of Guanzhong, yam, goji berries, and dried tangerine peel. Combine this with 500 grams of glucose, grind all ingredients, and mix thoroughly. Then add 5 egg whites and 6 kg of fine rice bran, mixing well until the mixture forms a moist mass when pressed. The moisture content should be about 65%. Place the mixture in a container, compact it, and maintain a temperature between 35°C and 45°C. In colder weather, cover the container with plastic to retain heat. After three days, if the material turns yellow and emits a strong sweet apple-like aroma, it is ready. Dry it in the shade and store it as homemade "medicinal feed."
When feeding, mix 40% roughage powder, 10% wheat bran, 2% bone meal, 2% fishmeal, 45% corn, and one bag of compound feed additives (containing trace elements) with 150g of the "medicinal feed" per 50 kg of total feed. Add 50 kg of clean water at the same temperature and humidity as the fermented feed, then ferment for 24 hours. When a strong apple-like aroma is detected, the feed is ready for use. Feed the pigs four times daily, offering 2–3 kg per meal, and provide fresh green, succulent feed after each feeding.
Saccharification of starch-rich concentrates like corn, barley, and sorghum can also improve digestibility and palatability. Crush the concentrate and soak it in hot water (80°C to 90°C) twice its volume. Stir the mixture into a paste and cover it with a layer of dry material about 5 cm thick. Use a wooden lid or plastic film to maintain a temperature of 55°C to 60°C for 3–4 hours. Once the feed is well saccharified, store it for no more than 14 hours. Use it promptly to avoid spoilage and ensure optimal nutritional value for the pigs.