Farmers from Genus district in St. Elizabeth watch intently as Audley Bailey (centre), deputy parish manager for the Rural Agricultural Development Authority (RADA) in St. Elizabeth, demonstrates techniques in nursery preparation during an agricultural training programme sponsored by Alpart. This was one of three training sessions sponsored by Alpart for 150 farmers from the communities of Genus, Stephen Run and Brinkley. -Contributed photoClaude Wilson, Freelance Writer
WESTERN BUREAU:
A MONTEGO Bay Hotel is attributing a substantial factor in its loss account to the purchase of what it describes as poor quality pork. The hotel's financial report fixed the loss in excess of $200,000 accrued from the constant trimming of inedible fat from pork bought from local pig farmers.
According to the executive chef, trimming of the pork supply to the hotel yields, in some instances, as much as 60 per cent by weight of fat, leaving only 40 per cent of lean meat. "Sometimes after we complain, the quality improves but falls again later. It is how they feed the pigs you know," he told Farmers Weekly.
Linda Leslie of the Pork Pit in Montego Bay also shared similar experience. "When we started out we bought whole pigs from the farmers, but even after trimming, our customers were complaining about too much fat, so we now buy pork parts instead," she said. The hotel uses an average of 30-35 kg of pork/day but may go up to 60 kg depending on the menu of the particular day.
The executive chef is correct: excessively fatty pork is directly related to what and how we feed our pigs. Most farmers, whether feeding generally agricultural by-products or commercial ration, feed a consistently high-protein, high-energy diet throughout the fattening period that results in high-fat, low-quality pork. "The primary objective when feeding fatteners is to have fast growth at an economical feed cost. However, the feeding system employed and the [daily] feed amount can determine the level of growth and the carcass quality of the finished pigs," says Hi-Pro Guide To Feeding & Management of Pigs. Many farmers are not practising the substantially more economical three-feed system that utilises different protein, energy level that result in better quality pork. Instead, choose the easy route of feeding a single feed, the 16 per cent crude protein (CP) Pig Grower ration, throughout the fattening period from which the animal metabolises and stores the excess fat.
The three-feed system involves the feeding of Pig Starter (18 per cent CP min.) during the first 4 weeks of the fattening period, which begins at 8 weeks old and ends 16 weeks later. Theoretically, we are moving from an average starting weight of 13 kg to 24 kg during this period.
The second ration is Pig Grower that is fed seven weeks (week 13 - 19) or throughout fattening days 29-77 with feed amount/day that changes each week as follows: 1.4 kg, 1.6 kg, 1.7 kg, 1.8 kg, 2.0 kg, 2.3 kg, 2.4 kg respectively. Weight gain increases rapidly and pigs are expected to move from 24 kg to 53 kg in weight. With feed amount increasing as above and the requirement for maintenance just about constant, lean meat growth is achieved and excess energy is converted and stored as fat. If the feeding of Pig Grower continues to the end of the fattening period, we then get the poor-quality, high-fat pork that becomes a significant financial loss to pork users like the hotel and Montego Bay Jerk Centre. The third feed in the three-feed system is Pig Finisher ration, a 14 per cent CP diet that is a cheaper feed than Pig Grower. Although the energy level is basically the same, the lower protein diet forces the pig to metabolise/convert previously stored fat into energy for growth and lean meat development. Starting week 20 to 24, Pig Finisher should be offered at a daily amount/pig of 2.5 kg, 2.6 kg, 2.7 kg, 2.7 kg, and 2.7 kg respectively, with changes in amount each week. Using a Pig Finisher will not slow down the average daily gain and, in fact, the greatest gain should occur in these final days. The feeding of a lower protein and slightly lower energy feed during the last few weeks of fattening will result in better quality, less fatty pork and more value for money for the consumers.
FEED UTILISATION OF PIGS
40 per cent of feed goes toward maintenance,
40 per cent of feed goes toward fat production.
20 per cent of feed goes toward lean muscle development.
