The factors that influence the lean meat percentage in pigs mainly include breed and diet, but feeding methods also play a significant role. Lean meat and fat have distinct growth patterns: lean meat is largely determined by genetic traits, while fat deposition is heavily influenced by the type and amount of feed. Understanding these physiological characteristics makes restricted feeding an effective strategy to improve lean meat yield. There are two common approaches: one is to restrict feed intake from 20 kg until slaughter, and the other is to limit feed to 85% of normal intake starting at 60 kg.
During the early growth phase, pigs primarily develop lean muscle and bone. Before reaching 60 kg, lean meat growth is still increasing. However, after 60 kg, the body begins to deposit more fat. During the lean meat development stage, pigs require a high-protein diet to support muscle growth. In contrast, during the fat deposition phase, their protein needs decrease. If excessive protein is provided at this stage, it can be converted into energy, leading to increased fat accumulation. This not only reduces feed efficiency and causes waste, but also lowers the overall lean meat percentage.
By carefully controlling either the quality or quantity of feed at the right time, farmers can maximize lean meat growth while limiting fat deposition, thus improving the lean meat ratio. In practice, many countries use a restricted feeding system starting at 20 kg. However, in China, due to differences in pig breeds and local feeding conditions, it is often more practical and effective to implement feed restriction after 60 kg. This approach aligns better with the specific growth patterns of local pig varieties and helps optimize both productivity and meat quality.
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