Pigs used for fattening have to be selected in advance so that the economic benefits of keeping pigs can be predicted.
1. Development: Early weaning piglets with a weight of 20 kilograms are well developed, reach the age of slaughter (90 kilograms) as early as possible, have a high feed efficiency, and have excellent carcass quality.
2, body waist: choose long-haired pigs fattening, back thin, lean meat and more.
3. Tube wall: The thickness of the tube wall is proportional to the thickness of the bone. The bones are large, and the muscles have a large attachment area and a high lean meat percentage.
4, rib opening and corpus callosum depth: good ribs open, chest deep, deep corpus callosum, less consumption of material, high lean body carcass rate.
5. Hind and Forequarters: The hindquarters are wider than the forequarters, indicating that the legs and arms are well-developed; the hindquarters are taller than the forequarters and the recitation is thin.
6, the top line and the abdominal line: the back line was bowed, straight line, body compact.
7, the body surface (skin, coat): shiny body surface, indicating that the pig is healthy and rapid development.
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