Curious if those who raise hogs would share about how much it costs to bring a pig to market weight.
And what do you primarily feed them?
And what do you primarily feed them?
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Last edited by boothcreek on Sun Sep 22, 2013 3:15 pm; edited 1 time in total
Thanks for the info. Not intending to hijack, I think this is related to the original question...Next year I'm feeding sheep milk whey to my pigs as part of my plan when I start using the milk for cheese...do you have any pigs in being fed whey vs. milk and does that make a difference? And if adding milk to the diet, is there a more ideal age to process them to get the best meat/fat ratio? Is younger/older better?boothcreek wrote:Working at an abattoir I have to say I discourage regular feedings of milk to pigs(unless you feed really conservatively), they get waaaaaaay to freakin fat!
We get several people that use it as a base for their feed, and at 2 inch+ of fat on them the amount of waste after cutting and wrapping is ridiculous and customers are unhappy when they see what the hanging weight was vs how much is left after excess fat has been trimmed(and we give the trimmed off fat back too, most are not happy go get 2 boxes filled with bags full of fat). A good fat layer on a pig that needs only minimal-no trimming is about an inch, more than that means you either over-fed or waited too long to get them done.
PS: forgot to add, from what I can tell from the pigs we process there is also a noticeable difference of fat quality with each breed when fed milk. Berkshires seem to get a very soft spongy fat(PITA to work with) while Tamworth and Durocs have a much firmer fat.
I don't think there is much of a difference, but I honestly can't tell since most feed all of their excess product(excess milk, whey, product that didn't turn out quite right etc etc) after they are done processing, not just a certain part, so who knows, worth an experiment if you have enough of it.islandgal99 wrote:Thanks for the info. Not intending to hijack, I think this is related to the original question...Next year I'm feeding sheep milk whey to my pigs as part of my plan when I start using the milk for cheese...do you have any pigs in being fed whey vs. milk and does that make a difference? And if adding milk to the diet, is there a more ideal age to process them to get the best meat/fat ratio? Is younger/older better?
I bought giant red mangels this year but never got around to planting them BUT the breeder we got a jersey from (he has large blacks) plants a huge field of them and then lets the piggies out to root and eat.Rasilon wrote:Not sure if this would help or not but here goes. I read in few seed catalogues that mangels are used as livestock feed. If a person grew rows them in the garden (not sure how many) you could use the mangels to feed the pigs which would bring down the cost of feed. This would make raising your own more cost effecient. I toyed with the idea but would have to talk my daughter into it as i don't think I could do it where i live. Raise the pig I mean I can grow mangels if I want.
Geri
It isn't the milk in of of itself that is the issue - like people gaining weight, it's total calories.boothcreek wrote:I don't think there is much of a difference, but I honestly can't tell since most feed all of their excess product(excess milk, whey, product that didn't turn out quite right etc etc) after they are done processing, not just a certain part, so who knows, worth an experiment if you have enough of it.islandgal99 wrote:Thanks for the info. Not intending to hijack, I think this is related to the original question...Next year I'm feeding sheep milk whey to my pigs as part of my plan when I start using the milk for cheese...do you have any pigs in being fed whey vs. milk and does that make a difference? And if adding milk to the diet, is there a more ideal age to process them to get the best meat/fat ratio? Is younger/older better?
The usual rule with pigs is, after they hit approx. 240 lbs liveweight- process! because from that point on all they gain is fat for the most part and slow right down in growth(no matter the age). With Milk-fed ones that rule seems to be all over the place(depending on how much they got I would assume - bullies at the feeder).... altho I like the carcasses from the ones that finish at a hanging weight of about 175-185 lbs(so, roughly 220 lbs live if not fed for 24 hrs).
Western Canada Poultry Swap » Large Livestock Discussion » Small Farm Animals » Cost to raise pig to market weight
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