Pig farming


Pig farming, pork farming, pig production or hog farming is the raising and breeding of domestic pigs as livestock, and is a branch of animal husbandry. Pigs are farmed principally for food and skins.
Pigs are amenable to many different styles of farming: intensive commercial units, commercial free range enterprises, or extensive farming. Historically, farm pigs were kept in small numbers and were closely associated with the residence of the owner, or in the same village or town. They were valued as a source of meat and fat, and for their ability to convert inedible food into meat and manure, and were often fed household food waste when kept on a homestead. Pigs have been farmed to dispose of municipal garbage on a large scale.
All these forms of pig farm are in use today, though intensive farms are by far the most popular, due to their potential to raise a large amount of pigs in a very cost-efficient manner. In developed nations, commercial farms house thousands of pigs in climate-controlled buildings. Pigs are a popular form of livestock, with more than one billion pigs butchered each year worldwide, 100 million in the United States. The majority of pigs are used for human food, but also supply skin, fat and other materials for use in clothing, ingredients for processed foods, cosmetics, and medical use.

Production and trade

Pigs are farmed in many countries, though the countries mainly consuming them are in Asia, meaning there is a significant international and even intercontinental trade in live and slaughtered pigs. Despite having the world's largest herd, China is a net importer of pigs as China consumes about 50% of global pork production. The total amount of pork consumed in China is 57 million tons and pork accounted for 60 percent of total meat consumption within the country. China has been increasing its imports during its economic development; many within China's population of 1.2 billion people prioritize eating pork as their main consumption of meat, unlike other countries where most people would prioritize having poultry. In addition, since 2007, China possesses a strategic pork reserve with a government mandate to "stabilize live hog prices, prevent excessive hog price drops, which damage the interests of farmers and to ease the negative effects of the cyclical nature of hog production and market prices." In China, the government actively intervened in the pork market during periods of instability by releasing pork reserves into the market whenever hogs get too expensive in China, in order to hold down prices for consumers. Conversely when prices of pork are deemed too low and unsustainable for farmers, the reserve buys up pigs to ensure farmers remain profitable.
The largest exporters of pigs are the United States, the European Union, and Canada. As an example, more than half of Canadian production in 2008 was exported, going to 143 countries.
Among animals raised for their meat, pigs have a lower feed conversion ratio than cattle, which can provide an advantage in lower unit price of meat because the cost of animal feed per kilogram or pound of resultant meat is lower. However, there are also many other economic variables in meat production and distribution, so the price differential of pork and beef at the point of retail sale does not always correspond closely to the differential in feed conversion ratios. Nonetheless, the favorable ratio often tends to make pork more affordable compared to beef.

Relationship between handlers and pigs

The way in which a stockperson interacts with pigs affects animal welfare which in some circumstances can correlate with production measures. Many routine interactions can cause fear, which can result in stress and decreased production.
There are various methods of handling pigs which can be separated into those which lead to positive or negative reactions by the animals. These reactions are based on how the pigs interpret a handler's behavior.

Negative interactions

Many negative interactions with pigs arise from stock-people dealing with large numbers of pigs. Because of this, many handlers can become complacent about animal welfare and fail to ensure positive interactions with pigs. Negative interactions include overly heavy tactile interactions, the use of electric goads and fast movements. It can also include killing them. These interactions can result in fear in the animals, which can develop into stress. Overly heavy tactile interactions from the human handlers can cause increased basal cortisol levels. Negative interactions that cause fear mean the escape reactions of the pigs can be extremely vigorous, thereby risking injury to both stock and handlers. Stress can result in immunosuppression, leading to an increased susceptibility to disease. Studies have shown that these negative handling techniques result in an overall reduction in growth rates of pigs.
"In Canada the Federal government does not regulate the treatment on farms and most provinces have animal cruelty legislation but they typically contain expectations for general agricultural practices." This lack of legislation perpetuates the cruel treatment of swine. "The NFACC codes of practice are developed by the industry and are not enforced with third party oversight."

Positive interactions

Various interactions can be considered either positive or neutral. Neutral interactions are considered positive because, in conjunction with positive interactions, they contribute to an overall non-negative relationship between the pig handler and the animal livestock. Pigs are often fearful of fast movements. When entering a pen, it is good practice for the pig handler to enter with slow and deliberate movements. These minimize fear and therefore reduce stress. Pigs are very curious animals. Allowing the pigs to approach and smell whilst patting or resting a hand on the pig's back are examples of positive behavior. Pigs also respond positively to verbal interaction. Minimizing fear of humans allow handlers to perform husbandry practices in a safer and more efficient manner. By reducing stress, stock are made more comfortable to feed when near the pig handlers, resulting in increased productivity.

Impacts on sow breeding

Hogs raised in confinement systems tend to produce 23.5 piglets per year. Between 2013 and 2016, sow death rates nearly doubled in the United States, from 5.8 to 10.2 percent. 25 to 50 percent of deaths were caused by prolapse.
Other probable causes of death include vitamin deficiency, mycotoxins in feed, high density diets or abdominal issues. Iowa's Pork Industry Center collects mortality data in collaboration with the National Pork Board to collect data from over 400,000 sows from 16 U.S. states. The farms range in size and facility types. Increasing death rates are a profit concern to the industry, so money is invested into research to find solutions.

Genetic manipulation

Pigs were originally bred to rapidly gain weight and backfat in the late 1980s. In a more fat-conscious modern day America, pigs are now being bred to have less back fat and produce more offspring, which pushes the sow's body too far and is deemed one of the causes of the current prolapse epidemic. Researchers and veterinarians are seeking ways to positively impact the health of the hogs and benefit the hog business without taking much from the economy.

Terminology

Pigs are extensively farmed, and therefore the terminology is well developed:
  • Pig, hog, or swine, the species as a whole, or any member of it. The singular of "swine" is the same as the plural.
  • Shoat, piglet, or pig, unweaned young pig, or any immature pig
  • Sucker, a pig between birth and weaning
  • Weaner, a young pig recently separated from the sow
  • Runt, an unusually small and weak piglet, often one in a litter
  • Boar or hog, male pig of breeding age
  • Barrow, male pig castrated before puberty
  • Stag, male pig castrated later in life
  • Gilt, young female not yet mated, or not yet farrowed, or after only one litter.
  • Sow, breeding female, or female after first or second litter

    Pigs for slaughter

  • Suckling pig, a piglet slaughtered for its tender meat
  • Feeder pig, a weaned gilt or barrow weighing between and at 6 to 8 weeks of age that is sold to be finished for slaughter
  • Porker, market pig between and about dressed weight
  • Baconer, a market pig between and dressed weight. The maximum weight can vary between processors.
  • Grower, a pig between weaning and sale or transfer to the breeding herd, sold for slaughter or killed for rations.
  • Finisher, a grower pig over liveweight
  • Butcher hog, a pig of approximately, ready for the market. In some markets the final weight of butcher pig is in the range. They tend to have hind legs suitable to produce cured ham
  • Backfatter, cull breeding pig sold for meat; usually refers specifically to a cull sow, but is sometimes used in reference to boars

    Groups

  • Herd, a group of pigs, or all the pigs on a farm or in a region
  • Sounder, a small group of pigs foraging in woodland

    Pig parts

  • Trotters, the hooves of pigs

    Biology

  • In pig, pregnant
  • Farrowing, giving birth
  • Hogging, a sow when on heat

    Housing

  • Sty, a small pig-house, usually with an outdoor run or a pig confinement
  • Pig-shed, a larger pig-house
  • Ark, a low semi circular field-shelter for pigs
  • Curtain-barn, a long, open building with curtains on the long sides of the barn. This increases ventilation on hot, humid summer days

    Environmental and health impacts

Feces and waste often spread to surrounding neighborhoods, polluting air and water with toxic waste particles. Waste from swine on these farms carry a host of pathogens and bacteria as well as heavy metals. These toxins can leach down through the soil into groundwater, polluting local drinking water supplies. Pathogens can also become airborne, polluting the air and harming individuals when ingested. Contents from waste have been shown to cause detrimental health implications, as well as harmful algal blooms in surrounding bodies of water. Due to Concentrated Animal Feed Operations, those who live in the surrounding areas of pig farms tend to experience health complications. Symptoms included headaches, nausea, and weakness due to the fumes that are emitted from these farms. Those who work directly inside these farms often experience these symptoms more intensely. Typically, workers of these farms experience respiratory issues such as wheezing, coughing, and tightness of the chest as well as eye and nasal irritation. This is in part due to the air quality being poor because of the air particles being contaminated with hog feces.
Little to no regulation has been written by the EPA and federal legislators surrounding CAFOs to protect the welfare of both the environment and humans from their impacts. The only permit required by federal law on wastewater runoff by CAFOs is the National Pollutant Discharge Elimination System permit. NPDES are authorized under the Clean Water Act and aim to reduce dumping of pollutants in water systems. However, one of the most detrimental waste management practices used at swine farms, manure lagoons, have little to no regulations surrounding waste management, as they are not connected to a moving water source and therefore is not seen as an imminent threat to human or environmental health.