> BACK TO CONTENTS PAGE CHAPTER 1 INTRODUCTION The domesticated pigs of today have all evolved from the wild boar (Sus scrofa). It is likely that humans domesticated the first boars as long ago as 7,000 to 9,000 BCE, and it is thought that they may even have been domesticated twice in history. Traditional pig stalls in Wales 1996 Domesticated Pigs in proportion to its body. The modern day domesticated pig also has less body Human History hair and it has an extra layer of body fat compared to the wild boar. These days, there are still plenty of wild boar populations throughout the world Farmers would have favoured the and it is interesting to note the differences selection of wild boars which held in their physical traits, despite the fact that more preferable traits such as size and their behaviours remain much the same docility, and perhaps ones which held as those of their ancestors. One notable more flesh for meat. Initially, it is thought difference is that the domesticated pig that humans kept pigs in an open has a much smaller head in comparison system which would have allowed their to the wild boar, and its head is small in domesticated pigs to have bred with PAGE 5 > BACK TO CONTENTS PAGE wild boar. These litters were then bred ● To produce useful manure for similar traits, eventually resulting in our modern day domesticated pig. Prior ● Hair bristles used to create brushes to the 1950’s, farmers would only keep a few pigs on mixed farms i.e. crops ● In some European countries, they and pigs. Originally, females would be assist humans in hunting for truffles housed outside during summer months in a pen with a wallowing mud pit. When Why do we need Different housed indoors over the winter, the pigs would have had plenty of straw held in Breeds of Pigs? loose pens. There are a variety of different breeds Humans originally began farming pigs of pig in our modern world, and this for their meat. They differed from is mainly because each breed is used other farmed animals as pigs have for different purposes i.e. pork, bacon, a shorter gestation period and could ham, lard, pets. produce large litters. This would then feed families and villages. The pigs Pork breeds are generally more muscular would also be fed the scrap food and larger. Bacon breeds are generally from households and estates which leaner. Pig lard was once important as a kept them. Pig farming then would lubricant, and in manufacturing various have consisted of a small number products including soap and cosmetics; of individuals, or they were kept but its use has declined. on smallholdings. Pigs nowadays are raised on both a small and large scale across the world, primarily for their meat; but there are other uses too: ● As pets ● For show ● Heart valves for humans from pig breeds developed and grown especially for that purpose ● Pig pancreas glands provide insulin for diabetics ● Pig hides are used to make pigskin leather ● To dispose of food waste, weeds and garden pests Caption? PAGE 6 > BACK TO CONTENTS PAGE Classification Growers/growing pigs: this is in the & Identification early stages of meat rearing. Characteristics Fatteners or finishers: this is in the later stages of rearing. In today’s farming world, there are a number of different terminology relating to the different life stages Breed Registration of the breeding and rearing of the domesticated pig. These include: By law, in the United Kingdom, if farmers intend to keep pigs they must notify Boars: adult male pigs which are APHA (Animal and Plant Health Agency) generally used for mating. within thirty days of the pig’s arrival. APHA will then provide an identification Gilts: young female pigs which have mark for the herd which will assist in not yet farrowed i.e. produced a litter. identification. This herd mark is usually It is commonly desirable for them to either one to two letters plus four digits. have minimal back fat and have heavy, If the farmer wishes to intensively farm smooth muscles, and preferably long pigs, with the exception of outdoor bodies with rapid weight gain that will reared or pigs kept outdoors, then they produce large litters. must contact the Environmental Agency who will provide a permit if there are 750 Sows: adult female pigs which have or more sows, or over 2,000 production farrowed either one or more litters. pigs of 30kg or more. Records should be kept fully up to date by law, and if any Dry sows: adult female pigs during pigs are being moved then they should the period from late weaning to be identified, reported and recorded. next farrowing, i.e. which are not producing milk. If acquiring pedigree pigs, it is important to ensure that the breeding stock and Farrowing sows: adult female pigs breeder are both registered with the BPA which are farrowing. This lasts until (British Pig Association). If you intend to weaning, in which they become dry breed pedigree pigs then it is worthwhile sows again. registering your breeding stock as this will produce a higher financial outcome Piglets: young pigs are referred to than if you do not register your herd. as piglets from birth until weaning at You will require a BPA registration book around two to four weeks. if you intend to show your pigs at any BPA event. Weaners: youngsters which are in weaning until around the age of In the United States there are many ten weeks. different swine breed associations, e.g. American Hereford Association, Rearing pigs: pigs aged from ten American Angus Association, that weeks until slaughter at age six months. register and maintain information on breeding stock. There is also the PAGE 7 > BACK TO CONTENTS PAGE National Swine Registry which is a to manage pig breeds. Australia, for combined association representing four instance, has a limited number of breeds: Duroc, Yorkshire, Hampshire registered breeds that are farmed and Landrace. The information commercially and nine of these are recorded by these associations may represented by the Australian Pig commonly include: Breeder’s Association. Because Australia also has a significant ● The date and number of pigs farrowed problem with feral pigs, there are laws that restrict the way in which pigs ● Numbers of males and females raised can be moved around the country; and considerable effort is put into ● Ear notches and/or tattoo at birth controlling what breeds are located (according to guidelines from the where. Pigs must be registered on registration body) the National Livestock Identification System - Pigs (NLISP) which accounts ● Name and contact details for the for identification and movement of pigs breeder and owner for food safety, biosecurity, product integrity, and market access. ● Name and registration number of the sire and dam If you plan to raise pigs, particularly where biosecurity is of heightened ● Litter number importance, it is important that you understand the laws that apply to Different countries will have varying registration of breeds and related laws and registration systems in place matters in your country. The Landrace breed, originally developed in Denmark has become widely used across many countries. PAGE 8 > BACK TO CONTENTS PAGE Breeds ● Berkshire* - third most popular in USA There are literally hundreds of named breeds of pigs; including: ● Breitovo – from Russia, a general purpose pig ● Aksai Black Pied - originally from Kazakhstan ● British Landrace – originated from Landrace pigs brought to Britain ● American Yorkshire – also known from Scandinavia in 1949 simply as Yorkshire; most popular breed in USA ● Blanc de l’Ouest – originated from western France ● Angelin Saddleback - a German breed developed in 1937 by crossing a ● British Lop – originated from Landrace with a Wessex Saddleback United Kingdom, and old breed ● Arapawa Island – originated in ● British Saddleback – crossed New Zealand between the Wessex and the Essex Saddleback, from United Kingdom ● Auckland Island Pig – originated in New Zealand ● Bulgarian White – from Bulgaria ● Australian Yorkshire – originated ● Celtic Pig – indigenous to north from Yorkshire breed pigs brought west Spain; common in the early to Australia from Yorkshire England; 20th century; numbers then declined not from the USA but have been recovering in the 21st century ● Ba Xuyen - from Vietnam ● Chato Murciano - from Spain ● Basque – from France ● Chester White – Originated in ● Baston – see Lincolnshire Curly Chester County, Pennsylvania Coated Pig ● Choctaw Hog - from USA ● Bayeaux – from Normandy, France ● Creole Pig – originated in Haiti ● Bazna – from Romania ● Cumberland Pig – a breed from the ● Beijing Black – from China north of England, used for making Cumberland sausage; but became ● Belarus Black Pied – from Belarus extinct in the 1960’s. In 2008, Penrith Animal Conservation Centre ● Belgian Landrace - from Belgium recreated the Cumberland breed using DNA analysis as a foundation ● Bentheim Black Pied – for a breeding program. from Germany PAGE 9 > BACK TO CONTENTS PAGE ● Danish Landrace – the parent of all ● Iron Age – crossbreed of the the other Landrace breeds Tamworth and Wild Boar, popular in UK ● Danish Protest Pig – originated in Germany ● Jeju Black Pig – from Jeju Island in South Korea ● Duroc* - second most popular breed in USA ● Juliana – from Europe; a small breed also known as the Miniature ● Dutch Landrace Pig – originated Painted Pig in the Netherlands, although mixed with the German Landrace and ● Korean Native Pig – indigenous to Danish Landrace Korea; black with darker red meat than many other breeds ● Essex - from UK ● Kunekune