pig
Quick Summary
Pigs, members of the Suidae family, are stout-bodied, short-legged mammals with thick skin and bristly hair. They are omnivores, meaning they eat both plants and animals, and possess a distinctive muzzle disk for digging. Domestic pigs, originating from wild stocks, are found worldwide and are primarily raised for their meat (pork) and fat (lard).123
Pigs are monogastric, meaning they have a single-chambered stomach, and require concentrate feed rather than large amounts of forage. Their nutritional needs are similar to humans, including water, vitamins, minerals, protein, carbohydrates, and fats. There are over 300 breeds of pigs globally, with notable examples including the Yorkshire, Duroc, and Hampshire. Pigs are relatively easy to raise and can reach market weight in about five to six months.345
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feedMinerals…caused heavy losses of newborn pigs, lambs, kids, calves, and foals. Iodine deficiencies can be prevented by supplying iodized salt to the mother before the young are born. Almost all commercial sources of salt for animals contain iodine as a routine additive.
Read More…caused heavy losses of newborn pigs, lambs, kids, calves, and foals. Iodine deficiencies can be prevented by supplying iodized salt to the mother before the young are born. Almost all commercial sources of salt for animals contain iodine as a routine additive.
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origins of agricultureLivestock…was desirable for them to pig in July or August. The best proportion of boars to sows was 10 to 100. Herds of 100 to 150 ranged the woods. The bacon produced in Gaul had a reputation for quality; swine also flourished in northern Italy and eastern Spain.
Read More…was desirable for them to pig in July or August. The best proportion of boars to sows was 10 to 100. Herds of 100 to 150 ranged the woods. The bacon produced in Gaul had a reputation for quality; swine also flourished in northern Italy and eastern Spain.
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farm buildingLarge stock farmsLarge units for hog production frequently have many buildings, partly to reduce disease risks and partly to separate the various animals—for example, the suckling sows, in-pig sows, fattening pigs, and boars. Some systems, however, use only one or two types of buildings. Large poultry units, specialized either for…
Read MoreLarge units for hog production frequently have many buildings, partly to reduce disease risks and partly to separate the various animals—for example, the suckling sows, in-pig sows, fattening pigs, and boars. Some systems, however, use only one or two types of buildings. Large poultry units, specialized either for…
Read More- farm buildingLivestock barns and shelters
Pig housing varies for sows and fattening pigs. The sow lives with its litter for four to eight weeks according to the weaning age chosen. During this period there are two types of housing: movable, individual houses (generally of wood) located on or close to…
Read MorePig housing varies for sows and fattening pigs. The sow lives with its litter for four to eight weeks according to the weaning age chosen. During this period there are two types of housing: movable, individual houses (generally of wood) located on or close to…
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livestockPigs, or domestic swine (family Suidae), have been raised for their meat (pork) since ancient times. There are more than 300 breeds worldwide. In the United States the term hog is used for swine weighing more than 54 kg (120 pounds), and the animals, regardless…
Read MorePigs, or domestic swine (family Suidae), have been raised for their meat (pork) since ancient times. There are more than 300 breeds worldwide. In the United States the term hog is used for swine weighing more than 54 kg (120 pounds), and the animals, regardless…
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meatThe pig is the world’s second largest provider of meat. When taken to slaughter, pigs generally weigh between 90 and 135 kg (200 and 300 pounds) and provide about 70 to 74 percent of that weight in meat.
Read MoreThe pig is the world’s second largest provider of meat. When taken to slaughter, pigs generally weigh between 90 and 135 kg (200 and 300 pounds) and provide about 70 to 74 percent of that weight in meat.
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meat processingHogsHogs are usually stunned by electrical means or CO2 gas. Mechanical stunning is not generally used in hogs because it may cause serious quality problems in the meat, including blood splashing (small, visible hemorrhages in the muscle tissue) in the lean and PSE meat.
Read MoreHogs are usually stunned by electrical means or CO2 gas. Mechanical stunning is not generally used in hogs because it may cause serious quality problems in the meat, including blood splashing (small, visible hemorrhages in the muscle tissue) in the lean and PSE meat.
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agricultural sciencesAnimal sciences…meat, and so the meat-type hog was developed in two decades of intensive selection and crossbreeding starting in the 1950s. Swine now yield more lean pork, grow faster, and require less feed to reach market weight than before. By the 1980s, a laying hen of any popular genetic strain, if…
Read More…meat, and so the meat-type hog was developed in two decades of intensive selection and crossbreeding starting in the 1950s. Swine now yield more lean pork, grow faster, and require less feed to reach market weight than before. By the 1980s, a laying hen of any popular genetic strain, if…
Read More- origins of agricultureHogs
) Advances in animal breeding have been made by careful selection and crossbreeding. These techniques are not new. The major breeds of English cattle, for example, were developed in the 18th and early 19th centuries by selection and crossbreeding. The Poland China and Duroc Jersey…
Read More) Advances in animal breeding have been made by careful selection and crossbreeding. These techniques are not new. The major breeds of English cattle, for example, were developed in the 18th and early 19th centuries by selection and crossbreeding. The Poland China and Duroc Jersey…
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