Time for fattening pigs to be released

When raising finishing pigs, it's crucial to determine the right time for slaughter to maximize efficiency and profit. Here are four key indicators that can help farmers assess when the pigs are ready for market. First, the physical appearance of a well-fattened pig is usually round and plump, especially in the back and hindquarters. The overall shape may look slightly rounded or even rolling, which is a clear sign that the pig has reached its full fat development. Second, monitoring feed intake is essential. Farmers should track how much feed each pig consumes daily. As pigs approach their optimal weight, their appetite may start to decrease. This drop in food consumption often signals that the pig is nearing fullness and is close to being ready for slaughter. Third, the consistency and size of the feces can also provide useful clues. When pigs are fully fattened, their fecal lumps tend to become smaller and more compact. This change indicates that the digestive system is filling with fat, and the pig is becoming more plump. Fourth, tracking weight gain is another important factor. During the fattening phase, pigs typically gain weight at a steady rate—often over 1 kg per day under normal conditions, especially in warm weather. However, once the pigs reach fullness, the rate of weight gain slows down significantly. This slowdown is a strong indicator that it’s time to consider slaughtering them. By observing these four signs together, farmers can make a more accurate decision about when to send their pigs to market. If any one of these signs appears, it’s wise to act promptly, as keeping the pigs longer than necessary increases feeding costs and reduces overall efficiency. If there's uncertainty based on just one indicator, combining all four will improve the accuracy of the judgment and help ensure better results in pig farming.

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