The growth and Development Law of fattening Pig-Big Pig

In the 90 kg to 100 kg stage, the meat quality is improved, also known as the meat quality improvement period, that is, the relative increase of dry matter in muscle cells and the improvement of physiological and biochemical functions of muscle tissue; from the perspective of food, the meat quality of this stage is the best. After the body weight of 100 kg, the adipose tissue grew strongly, the backfat thickness of the carcass increased, and the deposition of abdominal fat and intermuscular fat increased.