From the psychological side, the most difficult moment for a livestock breeder is the slaughter of Vietnamese piglets. It is very important to carry out such a procedure correctly, without causing stress to the animal, which is reflected in the taste of its meat. Ideally, it is better to entrust the conduct of slaughter to professionals. But it is impractical from an economic point of view and is practically not used by owners of small private farmsteads, who prefer to slaughter high-boiled pigs on their own.
Determine the time of slaughter
The question of the correct slaughter of the Vietnamese pig inevitably arises before the owner of the pigsty after the animals reach the slaughter weight. Depending on the breeding method and the requirements for meat, the piglet is fed a different amount of time and slaughtered at different ages.
At industrial breeding of vislobryushi piglets, the most suitable age for slaughter is considered to be the achievement of animals 7-8 months of age and a weight of 70-80 kg. Then the meat content in the carcass becomes maximum, and the taste of pork - the best.
When growing pigs at home, most often piglets are slaughtered in 3-4 months when they gain a weight of 30-35 kg. This is economically the most profitable, and the cost of producing 1 kg of pork is minimal.
It is believed that the best time for the slaughter of the swine pigs is late autumn and winter, when there are no insects, and the meat can be kept for a long time outdoors.
Very often, the slaughter period depends on the availability of the necessary amount of animal feed or the approach of holidays, when the prices for pork go up in the markets.
Features slaughter pigs
If you breed Vietnamese piglets for sale, then sooner or later you will have to reject an adult wild boar or sow. They are very strong animals and can create serious problems for an inexperienced miner.
Remember that the meat of an uncastrated, swampy wild boar contains a large amount of the toxic substance skatol, which makes the pork almost inedible. Therefore, the culled boar is required to be castrated (remove the eggs) at least 2 months before the intended slaughter.
The situation is similar with adult sows, in whom every 18-21 days of hunting begins. During this period, the body produces a large amount of hormones, significantly impairing the taste of meat.
Experts recommend counting 10 days after the end of the hunting period, after which the pig can be slaughtered.
It is strictly forbidden to slaughter Vietnamese pigs that have symptoms of various diseases, they must first be treated.
After treatment with antibiotics, the animal must be kept for at least another 2-3 weeks before the substances spoiling the taste of the meat come out of the muscle tissue.
Empty the stomach and bladder
Pre-slaughter preparation is extremely important. Whistle-pigs are stopped to feed 12-24 hours before slaughter. This makes it possible to clean the intestines and reduces its damage during the cutting of the carcass, otherwise the meat taste will inevitably deteriorate.
Access to water for a Vietnamese piglet should be limited at least 3-4 hours before slaughter. This will release the bladder fluid, which is also important in the cutting process.
If you plan to sell meat and lard on the market, then you must first show the pig to a veterinarian. He conducts a pre-slaughter inspection of the animal and issues a certificate that can be presented to the veterinary staff.
If you are going to use meat and lard for personal use, then it is not necessary to go to the veterinary service.
In large farms, before slaughtering, the pig is thoroughly washed using warm water, a brush or a broom.
When slaughtering Vietnamese pigs, the quality of knives, to which professional hawkers have special requirements, is of paramount importance. These special tools should be:
- made of durable, well-hardened and stiff steel;
- have a blade length of about 18-22 cm;
- the metal sheet of the tool must be solid and run from the point to the end of the knife handle;
- the handle must be wooden and not slip in the hand;
- sharpening required to make a perfectly sharp.
Depending on the method of slaughter, you can use a double-edged knife or tool that has a one-sided sharpening.
Remember that a double-edged knife can be a threat to the miner and his assistants, so the treatment with him should be as accurate as possible.
Be sure to prepare strong ropes for fixing the animal, as well as an ax or sledge hammer to stun him in case the situation gets out of control. Check the condition of the blowtorch, which will be required during the cutting process. We tell about it in detail in the article "Cutting the carcass of a fish-belly pig".
Arrangement of a slaughter site
It is important to prepare a slaughter site, which should be as far from the pigsty as possible and not visible to other fattening animals.
It is also necessary to provide for the presence of a wooden flooring on which a slaughtered pig will be butchered. The surface is required to abundantly sprinkle with sawdust or straw, which will absorb the blood of the killed animal.
First you need to prepare containers for blood collection, as well as hot water, which will be used to wash the hands of the miner and the carcass itself.
In industrial pig breeding, special suspensions for carcasses are used, which make it possible to better bleed off the blood, but for small manufacturers, it makes no special sense to make such designs.
The owner of a pig farm can slaughter a small Vietnamese visloblast pig independently, but an assistant is required to slaughter a large animal.
We protect the animal from stress
Most often, pigs are killed in the early morning, without attracting additional attention to this process of other inhabitants of the pigsty. In most cases, visually blasted piglets feel the approach of death and do not wish to leave the barn on their own.
It is not recommended to force animals to slaughter, since stress provokes the release of hormones by the body, and the taste of meat can be seriously damaged.
It is best to lure a hungry Vietnamese pig feed. You can wear a bucket or a bag on her head, forcing him to back away in the right direction.
There are two generally accepted ways of how to slaughter a Vietnamese visually bastard pig.
If larger pigs of ordinary breeds are in most cases stabbed into the heart, the Vietnamese pig is usually cut by opening the carotid artery and jugular vein on its neck.
It will be useful to visit the slaughterhouse. There you can see the slaughtering process and figure out how to slaughter a Vietnamese pig at home, without causing him additional suffering.
Methods of slaughter
Having enticed a fish-bearer into the slaughter zone, the process must be carried out quickly and without fuss. A young Vietnamese piglet having a weight of 30-35 kg can be easily knocked to the side and firmly pressed to the ground, then stabbed using any of the proposed techniques.
Slaughter of an adult vislobury boar or sow requires hooking. To do this, the assistant throws a loop on one of the animal's hind legs and makes a sharp jerk, throwing the pig on its side. The miner firmly presses the pig to the ground, striking a precise blow to the heart or cutting the neck.
If you decide to kill a visually bastard pig with a heart beat, then you should know where it is. It is best to strike a sharp blow to the left side between the third and fourth ribs of the pig, where the heart is closest to the chest. Properly entered into the heart of the knife will pulsate. It can not be reached, until the termination of convulsions.
It is much easier to strike a sharp cutting blow to the right or left neck area, cutting the carotid artery or the jugular vein of a Vietnamese pig. Cutting the trachea is not necessary.
Be sure to substitute the blood collection container and keep the animal in a position on its side. After removing the blood, you can start cutting up the pig carcass.
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Tell us in the comments which method of slaughter you prefer to use in your subsidiary farm.