In less than two minutes, the supercomputer analyzed the differences in the DNA of the two breeds of pigs.

The difference could not be seen by DNA fragments alone, so Chen Cheng asked the system to show their corresponding genetic manifestations.

There are a total of 3 differences.

The first is, of course, physical. That is to say, genetically, the Iasi black pig is a small man, and the Landrace pig is a big man. That's why they feed the same food, but have a huge difference in size for the same amount of time.

Of course, Chen Cheng can use the Dieda algorithm to simulate the big genes of Iasi's black pig.

The second is the quality of the meat. This is the advantage of the Iasi black pig. According to the analysis of the supercomputer, the lean part of the Iasi black pig is soft, and a lot of fat can grow in the gaps. The final effect is similar to that of snowflake beef.

Chen Cheng thought about it and understood why the Iasi black pig could still maintain such a good taste of meat after being bred for a year.

The third difference is the digestive system, which is beyond Chen's expectations.

Based on the genetic comparative analysis of DNA, Chen Cheng found that the digestive system of Landrace pigs was significantly better than that of Iasi black pigs.

After careful comparative analysis, he found that the digestive system of Landrace pigs is more in line with the omnivorous characteristics of pigs, while Iasi black pigs are more vegetarian.

That's why farmers in the Iasi Mountains say that their pigs only eat hogweed?

Chen Cheng raised his hand suspiciously, causing the 3D virtual image of the Landrace pig to disappear.

The problem has been found, and now it is up to him to decide how to improve the technical route of the Iasi Black Pig.

At present, if you want to change the genetic characteristics of Iasi black pigs, or use genetic recombination, you can only start from the next generation of Iasi black pigs.

Now in the alpine area of Iasi, there must be many black pigs being raised, and he has to find a way to improve the black pigs of Iasi that are currently being raised.

The goal is clear. The first is to study the conventional feeding methods to increase the production of the Iasi black pigs that have been bred so far.

The second is to completely transform the Iasi black pig through genetic modification.

The first of the three differences between Iasi black pigs and Landrace pigs found before is a genetic matter and has been put aside for the time being.

The second point is a little bit, and there is no need to change it for the time being.

This third point is the strangest and most likely to make some improvements in a short period of time.

Chen Cheng first deduced that the reason why the Iasi black pig exhibited the characteristics of herbivores should be the result of long-term evolution.

It may be that the farmers who raise them simply simply don't have more nutritious food to feed them and can only let them graze.

Another possibility is that they themselves are wild animals that were domesticated by farmers and that their previous herbivorous habits and genes did not evolve.

At the genetic level, it cannot be said that carnivores and omnivores are necessarily better than herbivorous animals.

They are all different development directions formed in the long-term struggle for natural breeding and survival.

Carnivorous, omnivorous and herbivores have the greatest differences in their genetic expression in the teeth and intestines.

The biggest difference between carnivorous and vegetarian diets is the anatomy of teeth, which in addition to sharp claws, have sharp canine teeth and powerful jaws that can be used to bite and kill prey.

Carnivores do not have molars, which are used by vegetarians to grind plants, such as leaves and fruits, which are first ground in the mouth before being sent to the stomach for digestion.

Carnivores are exempt from this process, and their entire digestive process takes place in the stomach and intestines.

Because herbivores tend to eat a lot of coarse food, the whole process of digestion begins with chewing. Their saliva contains salivary amylase, and the coarse plant fibers must be chewed carefully and mixed with salivary amylase before they can be ground and absorbed.

Carnivores have a very simple and stubby digestive system, and their small intestine is only three times the size of their own body, in order to digest and excrete the meat they eat as quickly as possible.

Because meat spoils quickly, if the spoiled food stays in the body for a little longer, it will poison the blood system and cause great harm to the body. Carnivores have 20 times more hydrochloric acid in their stomachs than vegetarians to digest meat fiber and bones.

Herbivores have longer digestive tracts. Because plant fiber foods will be difficult to digest, in order to fully digest, herbivores will have a relatively long digestive tract, and have a well-developed cecum, and the digestion time is also very long, and some animals have rumination.

Differences in body anatomy cause differences in their eating habits.

Of course, this is not entirely true.

For example, giant pandas.

The body structure is characteristic of omnivores, but they still only like to eat bamboo.

This is a difference in eating habits caused by the living environment.

After carefully analyzing the number and characteristics of the teeth and the function of the digestive system of the Iasi black pig, Chen Cheng found that the Iasi black pig was between evolutionary and non-evolutionary.

In other words, compared with ordinary Landrace pigs, its teeth have not increased much, but the intestinal length has increased a little, and it is more conducive to the digestion and absorption of long fiber.

After finding this characteristic, Chen Cheng only needs to experiment with what kind of food preparation can maximize the yield of Iasi black pigs.

Of course, the premise is to ensure the quality of pork.

If the Iasi Black Pig loses the quality it is most proud of, then no amount of production will make the slightest difference.

The raw materials that can be fed to pigs can be called feed. There are many types of commonly used feed for pigs, which are divided into protein feed, energy feed, roughage, green feed, and silage according to nutrition.

Among them, pigweed can be classified as green feed, coarse grains such as corn are roughage, and common factories generally produce protein feed and energy feed.

Chen Cheng selected several common feeds and asked the supercomputer to simulate them.

Of course, he added pigweed, which is endemic to the mountainous region of Iasi.

After a few minutes, the system gave an answer.

[100% protein feed, 120 kg weight after 10 months, 57% reduction in taste]

[Energy feed 100%, after 10 months, the weight of the sample is 105 kg, and the taste is reduced by 42%]

[100% green feed, the weight of the sample after 10 months is 91 kg, and the taste is reduced by 15%]

[100% of green storage feed, after 10 months, the weight of the sample is 87 kilograms, and the taste is reduced by 20%]

[Meat leaf hogweed 100%, the weight of the sample after 10 months is 94 kg, and the taste is reduced by 9%]

"Sure enough."

The results of this simulation test should be the same as the effect of the breeding enterprises trying to feed the Iasi black pigs with different feeds at that time.

It's just that Chen Cheng didn't spend more manpower and material resources to get this conclusion.

Chen Cheng also paid attention to another difference.

Why is it fed with fleshy hogweed from the Iasi Mountains that reduces the taste by 9%?

Is it really only possible to breed at high altitudes?

He ignored this problem for a while, and then used meat leaf hogweed as the main raw material, added other feeds with different proportions, and did simulation tests again.