An overview of the pig production industry, including key concepts, terminology, and the role of a pig production operator.
Introduction to Pig Production
Key concepts, production phases, management practices, and economic considerations
| Aspect | Details |
|---|---|
| Global importance | 5th most‑produced livestock species; pork is the world’s most‑consumed meat. |
| Major producers | China, EU (especially Spain, Germany, Denmark), USA, Brazil, Vietnam. |
| Production systems | - Intensive (confined): farrow‑to‑finish, farrow‑to‑finisher, wean‑to‑finish. - Extensive (outdoor): pasture‑based, free‑range. - Hybrid: combination of indoor housing with outdoor access. |
| Key drivers | Consumer demand, protein security, price stability, animal welfare regulations. |
| Topic | Main Points |
|---|---|
| Species | Sus scrofa domesticus – domesticated pig. |
| Reproductive traits | • Sexual maturity: 5–8 mo (gilts), 6–9 mo (boars). • Estrus cycle: ~21 days; estrus lasts 2–3 days. • Litter size: 8–14 piglets (average 10–12). • Gestation: 114 ± 2 days (≈3 mo 3 wk 3 d). |
| Growth potential | • Birth weight: 1–1.5 kg. • Weaning weight: 6–10 kg (≈3–4 wk). • Market weight: 100–130 kg (≈5–6 mo). |
| Feed conversion | 2.8–3.2 kg feed per kg gain (depends on genetics, diet, management). |
| Stage | Objective | Typical Age/Weight | Key Management Actions |
|---|---|---|---|
| 1. Breeding (Sow & Boar Management) | Maintain a healthy, fertile herd. | Sows: 1–5 yr; Boars: 1–4 yr | • Genetic selection (growth, carcass, disease resistance). • Health program (vaccination, deworming). • Nutrition (gestating/ lactating diets). |
| 2. Farrowing | Birth and early care of piglets. | 0–3 wk | • Farrowing crates or pens. • Warm, dry environment (28–30 °C). • Colostrum intake within 12 h. • Cross‑fostering to balance litter size. |
| 3. Nursery | Grow weaned piglets to ~25 kg. | 3 wk–10 wk | • Controlled temperature (20–26 °C). • High‑protein starter diet (20–22% CP). • Biosecurity (all‑in‑all‑out). |
| 4. Grow‑Finisher | Build to market weight. | 10 wk–5–6 mo | • Phase‑feeding (3–4 phases). • Adequate floor space (0.8 m²/pig). • Environmental control (ventilation, ammonia <20 ppm). |
| 5. Slaughter & Processing | Produce safe, high‑quality pork. | 100–130 kg | • Pre‑ |