[ThePigPaddock]

Hi

We have been keeping OSBs for 4 years and over time have been trying to get better at producing more meat and less fat.

Our latest two OSB fattenters (6 month old boars) were net weight 50.7 kgs, LEAN % 59.5;  this compares to 50% Lean Meat % for our early produce, so we know we are improving!

Two questions:

- is a Lean Meat ratio of 59% good or not?

- what experience can others share on how to balance feeding for growth vs. over feeding for fat!

Thanks in advance.

[Liam_86]

we fatten ours on a mixed feed of dry cerials that we then add a little water to when we feed then, we then provide a lot of fruit and veg from the greengrocers and every now and again some pig nuts (BOCM fatteners)

We tend to get leanish meat, for the breed but i wouldnt know what ration. Id suggest 65% Maybe a touch more. This is lean in my opinion :-) i want some fat to give the juicy flavour

[happyharry]

Now you know why modern, commercial, pigs were developed......but who wants to eat that sort of meat ?
Genetics will always mean that traditional breeds tend to "run to fat".
What can you do to minimise this ?
1. Restrict feed to a maximum of 1.8kgs/day, some would say even less
2. Don't keep the pigs too long. The more mature they get - the more fat they tend to put on (just like us humans)
3. Consider a higher protein, lower energy (carbohydrate) diet that has a high Lysine content. Again, in human nutrition, a high protein/low carb diet will result in weight (fat) loss (thinks Atkins, etc). Now Atkins, and the others are extreme but feeding a higher protein diet will assist in reducing fat content
4. Be realistic in your expectations. You are not going to get pork with only 8mm backfat from traditional breeds

[Notasausage]

We just got our 3 KuneKunes back at 41, 43 and 51kg all with around 69% lean and they are supposed to be prone to being fatty. They were 10  months old. Do you weigh your feed ration? Ours were on pig rolls plus a little extra veg/fruit until the last few weeks when we got lots of windfall apples. Not bad for a first attempt!

[hughesy]

I don't really get this percentage thing? While the pigs are alive keeping a close eye on their development and feeding accordingly works for us. Once they've been slaughtered it's plain to see if you've got it right or not. Obviously there's no point pouring expensive feed into lard production but you don't want them too skinny. Fat = Flavour and that's what stands our pigs apart from commercially produced ones.