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Pig Introduction: Breeds and Characteristics Booklet No.190 Animal Husbandry- Pigs: PGS -1 Contents Preface I

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Pig Introduction: Breeds and Characteristics Booklet No.190 Animal Husbandry- Pigs: PGS -1 Contents Preface I. Introduction II. Pig Production in Rural Development III. Terms Used in Pig Production IV. Important Breeds and Their Characteristics V. Pig Raising Systems VI. Advantages of Pig Raising VII. Constraints of Pig Raising VIII. Pork Products IX. Economics of Pig Production X. Conclusion Preface Pig husbandry is a profitable occupation, especially for small and marginal farmers. It requires minimum capital investment and labour. The return over the investment is quick and high. Within a very short period piglings achieve marketable maturity. This booklet describes tile introductory details of pig rearing with special reference to breeds and their characteristics. Dr. K. T. Chandy, Agricultural & Environmental Education, I. Introduction Swine includes all domestic animals such as pigs and hogs. The term 'hogs' is used synonymously for swine. Domestication of hogs provided man with a more uniform supply of meat. Swine belong to the family Suidae which includes both the domesticated and tile wild hogs. India has about 10 million pigs and swine fanning in India contributes about 6.7% of the total meat production in the country. Among the states, Uttar Pradesh has the highest number of pigs followed by Bihar, Andhra pradesh and Tamil Nadu. At present, there are no Indian breeds of pigs. However, the type of pigs which are found throughout the country may be divided into four types, viz. wild pigs, domesticated or indigenous pigs, exotic breeds of pigs and upgraded stock of pigs such as Large-White Yorkshire, Middle-White Yorkshire, Landreace, etc. The indigenous (desi) pig has been the basis of pig production all these years. They are small in size and the small sized animals do not have any defmite characteristics. They grow slowly, produce small litters and the meat type is of inferior quality. However, improved breeds are now being used for grading up the indigenous population so that the crossbred pigs would, increasingly form the basis for pig production in rural areas. In India, pig fanning is a subsidiary occupation especially among the socio-economically poor people. Of all the meat producing animals, the pig has an important role because of the short generation interval, efficiency of feed conversion, faster growth rate and higher dressing percentage. Five sows and one boar can produce 80 to 100 young ones in a year that can be sold when they weigh around 65 kg. The dressing percentage in pigs is 65 to 70 which means more meat is produced per animal. II. Pig Production in Rural Development In India, pig production has an important role to serve as an effective instrument of social change in weaker sections of rural community. The pigs are probably the most accommodative among animals. They can be managed in many different ways and sold off at different stages of growth. Pigs can be reared economically with minimum expenditure on building and equipments. The quantity of meat available per unit live weight of pig is higher than that with other kinds of livestock. In the rural sector, pig husbandry is merely at subsistence or sub-subsistence level. Rural families maintain a few pigs feeding on domestic wastes, swills and whatever the animals pick on free range including farm refuse and night soil. Pig rearing has been continued in this traditional manner for ages and it might be difficult to effect a change in the existing traditional system of rearing. Pig raising fits in very well with mixed farming and can easily be complimentary to intensive crop enterprise. Modem pig breeds can effectively help in improving tile animal protein requirements of large segment of rural population. The entire traditional subsistence pig farming in India has to be changed into commercial pig production. Extensive hybridization of indigenous stock with fast growing exotic breeds without providing clean environment, health and sound management will lead to disastrous results in rural pig rearing under primitive methods. This is because the exotic pigs in spite of possessing favourable genes for rapid growth are unable to express their production potential under poor environmental condition. Further, the upgraded stock also gets susceptible to diseases when they start scavenging like any other indigenous stock. Pork can be commercialised only when there is favourable marketing and feed supply. Despite the fact that the cost of good quality pork is far cheaper than that of mutton, the religious restrictions. and rearing of pigs under unhygienic surroundings still stand in the way of consumption of pork. Apart from traditional cultural practices, prevailing in different parts of the country, insufficient capital for implementing innovations in pig husbandry, lack of appropriate technology, poor educational background of the pig farm operators and inadequate means of disseminating worthwhile changes in pig husbandry are the various problems that inhibit efficient pig production. The impetus to increase pig production in India, to a large extent, depends on the acceptance of pork as a decent quality food capable of overcoming deficiency of animal protein in the diet of common man, and on the establishment of economic superiority of pigs in rural farms which practice mixed farming. The most suitable strategy for successful commercial pig production is to choose areas near population centres or cities from where improved production techniques and better breeding stock can be gradually disseminated to the pig farmers living in remote rural areas. Piggery farms in public sector should arrange to supply weaned piglets (two montils old) to the farmers who must be provided with basic input of feed and health through institutional credits. The pig should be procured from the farmers after attaining the weight between 60 and 70kg by the cooperative or government agencies and arrangement should be made for profitable marketing in population centres or cities, where there is a greater demand for pork. The pig rearers should be paid adequately. III. Terms Used in Pig Production The knowledge of different terms used in pig production is important in order to describe the animals more clearly and easily. Certain general terms are commonly used when reference is made to describe animals of different ages, sexes, colour and types in the production and managemental practices. Important common terms which are widely used in connection with the breeding, feeding, housing and health of pigs are given below. 1. Pig: Swine that are up to four months old or until they weigh about 60 kg. 2. Hog: Swine that are more than 60 kg in weight or more than four months old. 3. Gilt: A female swine that has not produced a litter of piglings but is being prepared for breeding. 4. Boar: Male swine that is used for breeding. 5. Sow: The female swine that has produced a litter of piglings. 6. Boar pig: Young male pig designated to be the boar. 7. Sow pig: Young male pig designated to be the sow. 8. Litter: A batch of piglings brought forth at the same time by a sow. It also means to give birth to a group of piglings. 9. Farrowing: Act of giving birth to piglets or pig lings by a sow. 10. Piglings: Small swine up to the age of two months or 15 to 20 kg in weight. 11. Pre-starter: Those pig lings that are being introduced to feed. They are 7 to 21 days old and weigh 2-5 kg. 12. Starter: Those piglings that have started to eat and are 21 -35 days old. They should be weighing 5 to 11 kg. 13. Pre-weaner : Those piglings that are within 35 -56 days old and weight 11 to 23 kg. 14. Weaner : Piglings which are ready to be weaned or already weaned. They are two months old. 15. Grower or Pigs that are fed abundantly and are in fast feeder: growing stage. They are 2 -5 months old. 16. Finisher: Swine which is five months old or that who has attained 60 kg weight and is being feed specially to fatten for marketing. 17. Fattener: See finisher. 18. Barrow: A male swine that is castrated before reaching sexual maturity. 19. Stag: A male swine that is castrated after reaching sexual maturity. 20. Runt: The smallest piglet of a litter. 21. Prolific Ability of a sow to produce and raise large litter sow: size of healthy pigs. 22. Pork: Flesh of swine which is unprocessed. 23. Lard: The fat of swine. 24. Bacon: Salted or smoked meat from the back and sides of the pig 25. Ham : Salted or smoked meat from upper part of swine leg. 25. Sausage: Chopped up meat, fat, etc. of swine which is flavoured and stuffed into tube of skin or part of it. IV. Important Breeds and Their Characteristics Indigenous and introduced pigs are now being improved through breeding and selection to meet the demands of the market and fit into specific environments and form the basis for pig production in rural areas. There are about 60 recognised breeds of domestic pigs in the world. These breeds may be classified according to the countries in which they are originated. The characteristics of important breeds are described below. A. British breeds I. Berkshire This breed belongs to the medium or interimediate, lard type hog. It is popular for upgrading progrronmes in South India and is well known for its good quality pork. There are two types of Berkshire: (1) tile British pork type characterised by early maturity and medium fecundity (reproductive efficiency), and (2) the Canadian type that is slower in maturing and is used for bacon production. The modern Berkshire is a medium sized animal, black in colour with six white points on the feet, nose and tail, respectively.
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