1 |
Breeding program |
The single most
important reason why insufficient quantities of meat is
sold per week, per sq metre of finishing floor is related
to insufficient sows/gilts being served some 6 months
previously |
Adaptation to known
times of reduced farrowing rate or litter size, this must
be accommodated by the breeding or more females (See
Breeding controls) |
Must aim to fill a truck |
2 |
Growth rate and feed intake |
Any factor which will
reduce the feed intake or growth rate will reduce the farm
yield. These include overstocking, poor feed troughs,
marginal water supplies, poor temperature controls, poor
air quality |
Single-sex feeding |
(See standard sheets
covering feed intake) |
3 |
Contact with the
abattoir/abattoirs major customers
|
Close liaison with abattoir
to determine exactly what type of meat they require |
The UK industry has less
than 10 customers, determine what they want |
Possibly use
thirst-making feeds at end |
4 |
At the correct weight |
Supplying pigs that are
less variable in the slaughterhouse, this may require
twice-weekly shipping |
Shipping closer to the
maximum permitted weight |
Calculate the relative
cost of 5% overweights, as
compared with 5% underweight |
Negotiate a higher
weight contract, however, ensure that the contract then
does not become attractive to other suppliers, a real
possibility if we go too heavy in the UK |
Use a weigh scale
regularly |
Check the weigh scale at
least monthly with standardised weights, not your own,
variable weight |
5 |
With the
correct conformation and lean tissue content, P2
measurement |
Require that the genetic
make up matches customers demand with a move towards
blocky compact genetics |
Use meat-type sires |
Correct matching of feed
to genetic potential |
Correct environment to
allow fulfilment of genetic potential |
Taking advantage of any
premium markets, i.e. welfare contract note requirements
of piglet processing/housing |