Domestic pig

Domestic Pig
A domestic pig on an organic farm in Solothurn, Switzerland
Conservation status
Domesticated
Scientific classification
Kingdom: Animalia Phylum: Chordata Class: Mammalia Order: Artiodactyla Family: Suidae Genus: Sus Species: S. scrofa Subspecies: S. s. domestica
Trinomial name
Sus scrofa domestica Linnaeus, 1758
Synonyms
Sus domestica

The domestic pig (or in some areas hog) is normally given the scientific name Sus scrofa scrofa, though some taxonomists use the term S. domestica, reserving S. scrofa for the wild boar.

Pigs are believed to have been domesticated from wild boar as early as 9000 BC in the Near East and separately in China at about the same time^[1]. DNA evidence from sub-fossil remains of teeth and jawbones of Neolithic pigs in Europe shows that the first domestic pigs there had been brought from the Near East. It appears that this stimulated the domestication of European wild boar, effectively forming a third domestication event – the Near Eastern genes later died out in European pigs, and domesticated European pigs were then exported in turn to the ancient Near East^[2].

The adaptable nature and omnivorous diet of the wild boar allowed early humans to domesticate it readily. Pigs were mostly used for food, but early civilizations also used the pigs' hides for shields, bones for tools and weapons, and bristles for brushes.^[3] Pigs were brought to southeastern North America from Europe by De Soto and other early Spanish explorers. Escaped pigs became feral and were used by Native Americans as food.^[4]

Most domestic pigs have rather sparse hair covering on their skin, although woolly coated breeds are known (Mangalitsa pig), and some were popular in the past. ^[5] Escaped domestic pigs have become feral in many parts of the world (for example, New Zealand) and have caused substantial environmental damage. ^{[6] [7]}

Food

Pigs on a farm

A pig is prepared for food in Viñales, Cuba.

Baby pigs suckling their mother.

Two pot-bellied pigs, a breed of domestic pigs originated in Vietnam

The domestic pig is used for its meat, called pork. Other products made from pigs include sausage, bacon, gammon, ham and pork scratchings. The head of a pig can be used to make a preserved jelly called head cheese. Liver, chitterlings, and other offal from pigs are also widely used for food. In some religions, such as Judaism and Islam, there are religious restrictions on the consumption of pork.

Farming

In industrialized nations, domestic pig farming has shifted away from the traditional pig farm to large-scale intensive pig farms where meat can be mass-produced. This has resulted in lower production costs, but more significant animal welfare concerns.

In developing nations, and often in developed nations, the domestic pig is raised outdoors in yards or fields. In some cases pigs are allowed to forage in woods, where they are watched by swineherds, the equivalent of shepherds for pigs.

Uses in truffle hunting

The domestic pig is also widely used in France and other countries to search for truffles. This is because the truffle smells similar to the pheromones of the animal.

As pets

Pigs are known to be intelligent animals and have been found to be more trainable than dogs or cats. ^[8] Asian pot-bellied pigs, a small type of domestic pig, have made popular house pets in the United States beginning in the latter half of the 20th century. Regular domestic farmyard pigs have also been known to be kept indoors, but due to their large size and destructive tendencies, they typically need to be moved into an outdoor pen as they grow older. Most pigs have a fear of being picked up, but will usually calm down once placed back on the floor. Pigs are rarely used as working animals. An exception is the use of truffle pigs – ordinary pigs trained to find truffles.

Breeds of pigs

Pig headcount in 2004

Pigs are exhibited at agricultural shows, judged either as stud stock compared to the standard features of each breed, or in commercial classes where the animals are judged primarily on their suitability for slaughter to provide premium meat.

Rare pig breeds

According to the American Livestock Breeds Conservancy ^[9], seven breeds of swine in the U.S. are critically rare (having a global population of fewer than 2000). Outside the U.S., the Auckland Island Pig (New Zealand) and woolly-coated grazing pig (Danube area) are known to be critically rare. Rare U.S. breeds include:

• Gloucestershire Old Spots
• Mulefoot
• Red Wattle

Pig farming terminology

Types of animal

Global pig stocks in 2005
(million)
People's Republic of China	488.8
United States	200.4
Brazil	33.2
Vietnam	27.0
Germany	26.9
Spain	25.3
Poland	18.0
France	15.0
Canada	14.7
Mexico	14.6
World Total	960.8
Source: UN Food & Agriculture Organisation (FAO)

• Pig, either the species as a whole, or where the species is called "hog", only young piglets.
• Swine, either the species as a whole, or any member of it. The singular is the same as the plural.
• Shoat, piglet or (where the species is called "hog") pig, unweaned young pig, or any immature pig.
• Sucker, a pig between birth and weaning.
• Runt, an unusually small and weak piglet, often one in a litter.
• Boar or hog, male pig of breeding age.
• Barrow, male pig castrated before puberty.
• Stag, male pig castrated later in life, (that is, an old boar after castration).
• Gilt, young female not yet mated, or not yet farrowed, or after only one litter (depending on local usage).^[10]
• Sow, breeding female, or female after first or second litter.

Pigs for slaughter

• Suckling pig, a piglet slaughtered for meat.
• Feeder pig, a weaned gilt or barrow weighing 18 kg (40 lb) and 37 kg (82 lb) at 6 to 8 weeks of age that is sold to be finished for slaughter
• Porker, market pig between 30 kg (66 lb) and about 54 kg (120 lb) dressed weight.
• Baconer, a market pig between 65 kg (140 lb) and 80 kg (180 lb) dressed weight. The maximum weight can vary between processors.
• Grower, a pig between weaning and sale or transfer to the breeding herd, sold for slaughter or killed for rations.
• Finisher, a grower pig over 70 kg (150 lb) liveweight.
• Butcher hog, a pig of approximately 100 kg (220 lb), ready for the market
• Backfatter, cull breeding pig sold for meat; usually refers specifically to a cull sow, but is sometimes used in reference to boars.

Groups

• Herd, a group of pigs, or all the pigs on a farm or in a region.
• Sounder, a small group of pigs (or wild boar) foraging in woodland.

Pig parts

Pork packing in 1873

• Trotters, the feet of pigs (they have four hoofed toes, walking mainly on the larger central two).

Biology

• In pig, pregnant.
• Farrowing, giving birth.
• Hogging, a sow when on heat (during oestrus).

Housing

• Sty, a small pig-house, usually with an outdoor run.
• Pig-shed, a larger pig-house.
• Ark, a low field-shelter for pigs (or other animals such as rabbits or chickens)

See also

• ECODIPTERA
• Exotic pet
• Extensive farming
• Factory farming
• Intensive farming
• Intensive pig farming
• Taboo meat

Notes

References

• Pigs & Peccaries Specialist Group (1996). Sus scrofa. 2006 IUCN Red List of Threatened Species. IUCN 2006. Retrieved on 12 May 2006.
• The Humane Society of the United States
• Factory Farming Photo Gallery
• Factory Pork Production

External links

• JJ Genetics, gilt pig breeders
• Swine Study Guide from UC Davis
• British Pig Association
• Factory farming pigs - animal welfare site
• The process of pig slaughtery