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. The ears are erect, nose short, and face somewhat dished. The sows are good mothers and produce good litter size with an average of eight to nine.

2. Large White Yorkshire The Yorkshire breed is the most extensively used exotic breed in India. They are used for bacon and pork making. It is a large, long, white coloured pig. The body is compact, erect ears, snout of medium length and dished face. The sows are prolific, good mothers and milkers. It is an excellent breed for cross breeding purpose. It requires protection from sunburn.

3. Middle White Yorkshire This breed is a cross between Large and Small White Yorkshire breeds of England. In India, this breed has been extensively used for improving the indigenous stock in rural areas. The body colour is white. with a short head and upturned dished face. wide between ears. The breed is hardy, grows rapidly, gives a good dressing percentage, but is not so prolific as the Large White Yorkshire.

4. Large Black This breed is developed by cross-breeding indigenous pigs from the eastern parts of England with Neopolitan pigs. It is a long, black coloured with lop ears and good hams. The females are good mothers. It is good for lard and bacon production and has been extensively used for cross breeding with indigenous pig in tropical regions.

5.Tamworth This breed has been widely used for cross breeding purposes in the tropics, particularly in South-east Asia. The breeds characterised by its golden red hair. The animals are good forager producing very high proportion of lean meat and excellent bacon. It is hardy and resistant to sunburn but slow in maturing. The head is long and narrow. with a long snout and erect ears. The meat is bacon type. Sows are good mothers.

6. American breeds

1. Duroc-jersey The breed has its origin in the eastern region of the United States and is the outcome of blending of two breeds. Jersey Reds and Durocs of New Yark. The colour of the breed is solid red. It is known for its large size. hardiness. rapid growth. prolificacy. feed capacity and good mothering ability.

2. Hampshire The breed is characterised by its black colour with a white belt around tile forequarter of the body. They are medium sized. prolific. good nursing mothers and efficient converters of feed. The Hampshire is a meat type. midway between the extreme bacon and lard type. The hogs are very active. alert and aggressive in eating and grazing habits. They are quite popular in America and other tropical regions.

3. Poland China This breed is characterised by black colour with white spots essentially in the face. legs and the tail. It is large sized with dished face and drooping ears and is barrel shaped with extremely deep sides. The breed is known for early maturity. It is also an efficient feed coverters and produce excellent pork meat.

4. Chester White The breed is white in colour with bluish spots on tile skin. The sows are prolific with good milking capacity. They make excellent mothers. The pigs are good feeders mature early and gain flesh rapidly.

5. Hereford It is one of the newer breeds of swine originated in Missouri (the USA). The most distinctive characteristic of the breed is their colour markings resembling those of the Hereford breed of cattle.

The colour is red with white on the head, ears, feet, underline of the body and switch of tail. The animal is small sized and compact type.

C. European breeds I. Landrace This breed originated in Denmark. The animals produce the highest quality of bacon in the world. The breed is white in colour, although black skin spots (freckles) are common. It is characterised by its long, deep side, square ham, short legs, trim jowl and heavy lop ears. The present Landrace is a long, completely white and bacon type pig. The breed is extensively used for improving the local breeds of South-east Asia. The breed is popular for prolificacy and efficiency of feed utilisation.

D. South-east Asian breeds I. Contonese This breed has its origin in China. It is black and white with a sagging back. The head is small and is moderately dished. The pigs mature early. The sows are excellent mothers and mortality rate of pig lings is low.

Other important breeds of Chinese origin are Wansharn, Northern Kwangtung, luchwan of Kwangse, Tatu and Pirapitingra (hairless pigs).

2. Balinese and Sumba These are commonly found in Bali islands. It is a large, black and lard type pig. It has a sway back with a hard body, but it is more popular for its prolificacy.

3. Philippine pigs There are three breeds in the Philippines pigs: Ilocos, Jalajala and Koranadal. They are black in colour and are characterised by their sway backs. They are less profific and small in size compared to Cantonese.

4. Iban or Kayan breeds of Sarawak This breed is considered to be the direct descendant of the wild pig, Sus yittatus. The pigs are small and black or grey in colour. They possess a very long snout and common head. The neck is relatively short and the ears are erect. The back of the pig is slightly concave and there is a line of coarse bristles on the ridge of the back. The belly is somewhat convex but not too pendulous.

E. African breeds

1. West African This breed is believed to have originated from the Mediterranean region. There are many different types West African pigs with a common origin. Their colours vary from black to white. They have poor fecundity, slow growth and unproductive nature.

V. Pig Raising Systems There are four major systems of pig raising which are described below.

1. Scavenging or untethered pigs In tins system tile pigs are let loose day and night on a self supporting feeding management system, although this is often supplemented each day with kitchen refuse or agricultural waste products. Local breeds are more often found in this system than crossbred, since these are more tolerant to low quality feeds and have a higher resistance against diseases. The pigs are marketed according to the financial needs of the owner rather than with regard to their weight. The quality of meat produced from scavenger pigs is inferior.

2. Backyard pig raising This system of pig raising is found in most villages and suburban areas where a family keeps up to three pigs in the backyard. The pigs are kept in an elevated bamboo or other simply constructed sty or are tied to trees or poles (tethered) with a rope in the yard. The advantages of keeping the animals tethered or enclosed are: (i) protection of crops from being eaten by the pigs and (ii) protection of the pigs from being stolen. This system of pig keeping also opens up possibilities for better control of feeding, diseases, etc.

3. Medium sized pig units In this system of production tile size of the herd ranges from 20 to 50 pigs of all ages and the producer depends mainly on commercial feeds. Kitchen refuse and agricultural waste products are generally not sufficient to feed the stock, therefore, purchasing feed from market becomes imperative. The medium-scale pig producers are mostly dependent on middlemen for the marketing of their produce. As a result, the medium scale pig farming operations are less profitable than backyard or large commercial operations.

4. Large scale commercial pig keeping In this system of production the size of herd ranges from 600 to 12,000. In large scale commercial pig farm, it is a common practice to integrate operations such as feed grain production and processing of the products to marketing.

VI. Advantages of Pig Raising The advantages of pig raising are mentioned below. 1. Pig excels other farm livestock by its efficient feed conversion power. They have the capacity to transform large amounts of vegetable, concentrated feeds, garbage, kitchen waste, etc. into valuable animal feed as pork, bacon, etc. A kilogram of pork can be produced on as little as 3.0 to 3.5 kilograms of feed. 2. Pig husbandry requires minimum labour, and returns over investments are quick. The capital invested can ,be realized in a relatively short period. It takes about 6 to 7 months feeding period to raise a weanling pig to a market weight of 90 kg, under average feeding and management conditions. 3. The quantity of meat available per unit live weight of pig is larger than that with other kinds of livestock. They have more separable fat than separable lean in their carcass. 4. Pigs excel other farm livestock by its prolificacy in production. They grow rapidly and mature quickly producing 6 -12 piglets at one birth and the same sows may be managed to raise two litters of pigs a year. 5. Pigs of all classes can tolerate all kinds of feeds, even to some extent low quality, highly fibrous foods, etc. 6. High percentage of useful products can be obtained per pig. For example, hairs are made into brushes and the hoofs into glue. The bone can be ground into bone-meal for livestock feed. 7. Like other farm animals, pigs contribute a considerable amount of fertilizing ingredients to the soil through their manure. A mature pig can produce 600 to 730 kg of manure annually. 8. The poor families in the suburban or rural areas find raising one or two pigs in their backyard profitable since the feed used usually comes from left over in the kitchen and from the farm. 9. Pork meat is very nutritious and its availability at a lesser price is really a boon to the common man.

VII. Constraints of Pig Raising

The following constraints are found in pig raising.

1. Consumption of pork is forbidden by certain religions and pig production is not encouraged. Thus it is not an universally accepted food. 2. Swine are easily susceptible to numerous diseases and parasites. 3. Since pigs have a single stomach and require only a small space, they are usually raised on a backyard scale in suburban communities. 4. One of the major disadvantages of raising hogs is the high expense of hog-tight fence. 5. As pigs consume large quantities of grain and are efficient converters of maize or sorghum into edible meat, there results a competition with people for food grains.

VIII. Pork Products

The flesh of pig which is unprocessed is known as pork. This term is commonly used for pig meat which forms a wide range of carcass weight, when sold in a fresh and uncured state. The common pork products are described below.

A. Cured pork

1. Pork can be cured in two ways viz. dry cure and (2) brine cure. A storage room which maintains a temperature of 3-5°C should be available if the pork has to be cured properly. Thus the best time suitable for butchering hogs should be the end of rainy season, winter or early spring.

1. Dry cure

Dry curing is faster than the brine curing. The curing mixture consists of 800 g of salt, 200 g of sugar and 12 g of salt petre which is sufficient for 10 kg of meat The procedure is given below. a. The temperature of the meat should be below 5o C but not frozen. To ensure this, it is better to insert the bulb of a thermometer into the central portion of a ham. b. Weigh the meat and curing materials in the proportions mentioned above. c. Mix the ingredients of the curing mixture thoroughly. d. Divide the mixture into two equal proportions, one for immediate use and another for resulting the meat later. e. Take one portion of the curing mixture and rub on the all surfaces of the meat. Use an amount of the cures on each cut proportional to its weight. f. Put the pieces of salted meat into a watertight and clean container. Hams are put at the bottom then the shoulders, and finally the bacon sides and smaller pieces at the top. Store it in a cool place at a temperature of 3 -50 C. g. The time for curing one kg of bacon is 80 hours which would be 33 -34 days for 10 kg. Allow 106 hours to one kg for hams, which would be 44 days for 10 kg. h. Resalt with the other half of curing mixture in 6 -8 days, applying most of it to the hams and shoulders and little to the bacon strips. Repack and keep at 3 -50 C. i. After curing, remove the pieces and keep them cold until the heavier pieces are ready to smoke.

2. Brine cure The brine cure is frequently used when the temperature of the curing room can be kept at about 3 to 5 0 C. Brine solution is made by dissolving 800 g of salt, 200 g of sugar and 12 g salt petre in 20 to 25 litres of water. The procedure for brining is as follows. 1. Meat pieces for curing should be thoroughly chilled at a temperature below 5 oC but not frozen. 2. Weigh 10 kg of meat and prepare the proper amount of brine solution. Cool the brine to 3 to 5 ° C. 3. Meat pieces are packed completely into a clean, and watertight barrel. Press the; meat down with a clean board and a store to prevent it from floating above the brine. Pour enough of the brine solution to cover the meat. 4. Examine the meat at about the seventh day. Do this by removing the meat, pouring out the brine, repacking the meat and covering With the Same brine solution. 5. Examine twice more, doing this on the fourth and twenty- eighth days. 6. Leave hams and shoulders in the brine 6 to 9 days per one kg with a minimum of 28 days. Thus a 10 kg shoulder should be left for 93 days and a 10 kg ham 64 to 85 days. Leave the bacon sides in the cure about 80 hours per one kg. 7. When the various cuts have been in the cure for the desirable length of time, remove it.

B. Smoked pork Cured pork is smoked. Smoking is done to give desirable flavour and colour to the meat. It also helps in preservation by removing moisture from the meat and by sealing the surface. Smoking is done in a smoke house and any hard wood can be used for smoking. Resinous soft woods should not be used for smoking.

To remove salt, the cured pieces are soaked in lukewarm water before smoking. Hams and shoulders are soaked for two hours and bacon and sides for about thirty minutes. Then scrub the pieces with a brush in warm water, hang the pieces using a string on beams placed in the smoke chamber. About 37-49 °C temperature is maintained for smoking for which 30-35 hours of continuous smoking is satisfactory for moderate smoking and 48 hours for heavy smoking. Provide ventilation during smoking. Smoked meat can be stored by wrapping it in a muslin cloth or parchment paper and hang it. Store the wrapped meat in a dry, dark cool and well ventilated place the duration of smoking depends on taste of individual.

C. Sausages Chopped up meat, fat, etc. of swine which is flavoured and stuffed into tube of skin or part of it is called sausage. Sausage is made of lean meat cut from various parts of the pig such as shoulders. Other parts can also be used. The fat content varies from 1/4 -1/3 parts of the sausage. Sausage may be stored by canning and freezing which are also the most common methods of storage. Another method is to cook it partially or fully, pack it in an earthenware or jar or other container and cover it with warm lard (fat).

D. Head cheese Head cheese is taken mainly from the head but meat from legs, tongue and heart may also be added. The head is cleaned thoroughly by removing brains, eyes and ear drums.

Cook the meat in a kettle at about 83o C until the meat separates readily from the bones. Chop the meat into fine pieces and boil the contents and blend the mixture along with the broth (liquid of meat). Add the seasoning according to taste as the materials are heated. Cook again for15 -20 minutes and pour into a shallow pan and cool it. It is then sliced and eaten. The cheese can be stored in a cool place for several weeks.

E. Scrapple Scrapple is a flavoured dish prepared similar to head cheese along with com meal, buckwheat or while flour. The meat is prepared as in the case of head cheese and boiled along with the broth. Add enough corn meal to make a mixture resembling thick mush. While adding corn meal, keep on stirring to avoid lumps. Add also margoran and spices according to taste. Boil the mixture for half an hour and stirring frequently to prevent sticking. If flour is added along with com meal, then add 2 parts com meal to one part flour. Pour the hot scrapple into shallow pans and chill. To prepare scrapple, slice and fry it. The slices may be dipped in egg solution before frying.

F. Canned pork Pork and pork products can be canned. A steam pressure cooker or canner and a can sealer are essential for canning. Tins are better than glass jars. Cans used vary in sizes. The meat to be canned is removed of bones and fat and cut into small pieces so that it fits well in the can.

IX. Economics of Pig Production

To obtain high economic return from pig keeping, the main hitch is the feed. Swine need high energy concentrates which are costly and scarce as well. If waste feeds from hotel or kitchens are used for feeding, the feed cost can be reduced. Also, an extensive system of rearing pigs on cultivated tuber or root crops can also reduce costs. However, pig keeping can generate additional employment and income for the rural poor and weaker sections of the society. Following is a format given for calculating the cost- benefit ratio of swine production. In swine production there are two kinds of costs: (1) fixed costs and (2) recurring costs. The net profit is based on the recurring costs.

A. Fixed cost 1. Cost of housing Rs 2. Cost of land for piggery Rs 3. Cost of implements and equipments Rs 4. Cost of water and electricity, Rs 5. Cost of any other permanent structures, like fencing, manure pits, drainage etc. Rs 6. Cost of pigs or piglings bought Rs

B. Recurring cost 1. Feed Rs 2. Labour charges Rs 3. Medicines Rs 4. Veterinary services Rs 5. Water and electricity charges Rs 6. Interest on fixed cost Rs 7. Depreciation Rs 8. Rent paid for the land Rs 9. Repair and maintenance Rs 10. Insurance Rs 11. Emergency fund Rs 12. Any other recurring cost Rs Total recurring costs Rs

C. Income 1. Pork produced Rs 2. Piglings sold Rs 3. Pork products Rs 4. Swine manure Rs 5. Any other income Rs Total income Rs Net Profit: Total income -Total recurring cost

Actual cost -Junk value Depreciation = ------Life span Note: Junk value is calculated only on those articles which are saleable after their span. Life span of building and machinery is 15 and 10 years respectively.

X. Conclusion. Swine farming in India contributes about 6 to 7% of the total meat production in the country. The importance of pigs for raising the low nutritional standard of our country cannot be over-emphasized. In many tropical countries, there are still a large number of domesticated native pigs which are scavengers or are raised in the backyard to depend on kitchen left over and farm wastes. Nevertheless, inspite of the low level of management, pigs have continued to provide a significant amount of animal protein and thus, improving the diet of local people.

The first basic decision to be made by the farmer is to select the correct breed and choose the right type from the wide range of pigs available in the country. The selection of the breed should not be merely a matter of individual preferences and requirements. It should also take into account the various factors like the environment, breeding and feeding conditions, market facilities, local demand and prejudices. The introduction of better stock and efficient husbandry practices with an efficiently organized marketing system would make piggery a successful enterprise for Indian farmers.