The factors that influence the lean meat percentage in pigs are primarily related to 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 provided. Understanding these physiological characteristics makes restricted feeding an effective strategy for increasing the lean meat ratio in pigs. There are two common approaches: first, limiting feed intake from 20 kg until slaughter; second, reducing feed to 85% of normal levels starting at 60 kg.
During the early growth phase, pigs focus on building lean muscle and bone. Before reaching 60 kg, lean meat development is still increasing. However, after this point, the body begins to deposit more fat, which marks the peak of fat accumulation. During the lean meat growth period, pigs require a high-protein diet to support muscle development. In contrast, during the fat deposition phase, their protein needs decrease. If excessive protein is provided at this stage, it may be converted into energy and stored as fat under the skin, leading to lower feed efficiency, wasted resources, and reduced lean meat percentage. Therefore, adjusting feed quantity or quality at the right time can help maximize lean meat growth while controlling fat deposition, ultimately improving the overall lean meat percentage.
In practice, many countries adopt a feeding strategy that limits feed intake from 20 kg onwards. However, in China, due to differences in pig breeds and local feeding conditions, it is often more practical to implement feed restriction after 60 kg. This approach aligns better with the growth patterns of Chinese pig breeds and helps optimize both meat quality and feed utilization. By tailoring feeding strategies to the specific needs of the animals, farmers can achieve higher profitability and meet market demands for leaner pork.
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