1. Choose lean meat varieties. Different breeds of pigs have different carcass lean percentages. Generally, the lean meat percentages of foreign pig breeds and Chinese breeders are significantly higher than those of local pig breeds in China, and fine lean breeds such as Duroc, Hampshire and Great White Pig have been selected. Landrace pigs, etc., as species, can significantly increase the carcass lean body fat percentage.

2. Appropriately increase feed protein levels while ensuring a balanced supply of various amino acids. In different stages of growth, the protein supply level should be adjusted. Generally, the body weight is 10 to 35 kg, the crude protein level is 20%, the body weight is 35 to 65 kg, the crude protein level is 17%, the body weight is 65 to 90 kg, and the crude protein level is 14%.

3. Limit feeding. Using the "before and after" limit of the feeding method, when the finishing pig weight reaches 60 kg or more, 70% to 85% of the free-feeding amount is fed to the concentrate; it is reported that when the daily feed intake decreases by 10%, Increase lean meat percentage by 1% to 1.5%.

4. Timely slaughter. Finishing pigs are slaughtered at different body weights, and their carcass lean percentages are different. Grasping the appropriate slaughter weight can increase the lean meat percentage of pigs; slaughter is generally good when the body weight reaches 90 kg.

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