Domestic pig

The domestic pig, known in some areas as the hog, is a domesticated livestock animal, farmed for meat (pork, bacon, ham, sausages, etc.)

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.^[1]

The domestic pig is most often treated as a subspecies of its wild ancestor, the wild boar, and in this case it is given the scientific name Sus scrofa domesticus. Some taxonomists treat the domestic pig as a separate species, when it is called Sus domesticus, and wild boar is S. scrofa.^[2] Wild boar were in human association as early as 13,000–12,700 BC. Escaped domestic pigs have become feral in many parts of the world (for example, New Zealand) and have caused substantial environmental damage.^[3][4]

Contents 1 Origins 2 Food 3 Farming 4 Truffle hunting 5 Pets 6 Breeds of pigs 7 Pig farming terminology 7.1 Types of animal 7.2 Pigs for slaughter 7.3 Groups 7.4 Pig parts 7.5 Biology 7.6 Housing 8 See also 9 Notes 10 References 11 External links

Origins

Archeological evidence suggests that pigs were domesticated from wild boar as early as 13,000–12,700 BC in the Near East in the Tigris Basin^[5] being managed in the wild in a way similar to the way they are managed by some modern New Guineans.^[6] Remains of pigs have been dated to earlier than 11,400 BC in Cyprus that must have been introduced from the mainland which suggests domestication in the adjacent mainland by then.^[7] There was also a separate domestication in China.^[8].

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. This stimulated the domestication of local European wild boar resulting in a third domestication event with the Near Eastern genes ceasing in European pig stock. Modern domesticated pigs have involved complex exchanges with European domesticated lines being exported in turn to the ancient Near East^[9][10]. Historical records indicate that Asian pigs were introduced into Europe during the 18th and early 19th centuries.^[8]

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.^[11] Pigs were brought to southeastern North America from Europe by de Soto and other early Spanish explorers. Escaped pigs became feral and caused a great deal of disruption to Native Americans cultures who had no domesticated livestock.^[12]

Food

The domestic pig is used for its meat, called pork. Other products made from pigs include sausage, bacon, gammon, ham, head cheese, and pork scratchings. The head of a pig can be used to make a preserved jelly called head cheese (brawn). Liver, chitterlings, blood (blood pudding or black pudding) 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 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 may be watched by swineherds, the equivalent of shepherds for pigs. 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.

Individual farm management practices focus on, among other things, housing facilities, feeding and ventilation systems, and temperature and environmental controls. Just as producers have to determine the type of facilities and equipment for their farm, they must find the practices that best fit their farm’s specific situation. Some procedures and treatments can be short-term stressors, so producers must weigh the long-term welfare, health and management benefits to the animals.

Using the knowledge obtained from scientific study, some producers have adopted and adapted techniques and husbandry skills to protect the welfare of their animals. They feel a personal and moral responsibility to take care of their animals and ensure that the animals are safe, but they also must earn a profit from their business. They consider anything short of providing the best, humane care possible as being self-defeating.

Truffle hunting

Domestic pigs are used in France and other countries to search for truffles. Truffles are an expensive edible fungus used in food preparations and the pigs can smell them underground. It is thought that this is because the truffle smells similar to the pheromones of the animal.^[13]

Pets

Pigs are known to be intelligent animals and can be trained similarly to dogs, though they may excel in different tasks.^[14] 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.

Miniature pigs, also called micro or teacup pigs, which are specifically bred to be small (from 29-65 lbs) gained in popularity in Fall of 2009 after several mainstream press articles claimed they were a popular pet^[15] to celebrities such as Rupert Grint of Harry Potter fame.

Breeds of pigs

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.

According to the American Livestock Breeds Conservancy ^[16], 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.

Pig farming terminology

Types of animal

Global pig stocks in 2007
(million)
People's Republic of China	425.6
United States	61.7
Brazil	35.9
Germany	27.1
Vietnam	26.6
Spain	26.1
Poland	18.1
Russia	15.9
Mexico	15.5
Canada	14.9
World Total	918.3
Source: UN Food & Agriculture Organisation (FAO)

• Pig hog or swine, the species as a whole, or any member of it. The singular of "swine" 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 older boar after castration).
• Gilt, young female not yet mated, or not yet farrowed, or after only one litter (depending on local usage).^[17]
• Sow, breeding female, or female after first or second litter.

Pigs for slaughter

See also Animal slaughter

• suckling pig, a piglet slaughtered for meat.
• Feeder pig, a weaned gilt or barrow weighing between 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

• 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 or a pig confine meant.
• Pig-shed, a larger pig-house.
• Ark, a low field-shelter for pigs (or other animals such as rabbits or chickens).
• Curtain-barn, a long, open building with curtains on the long sides of the barn. This increases ventilation on hot, humid summer days.

See also

• List of pig breeds
• ECODIPTERA
• Exotic pet
• Extensive farming
• Factory farming
• Intensive farming
• Intensive pig farming
• Miniature pig
• Taboo meat
• Iron Age pig

Notes

References

• Pigs & Peccaries Specialist Group (1996). Sus scrofa. 2006. IUCN Red List of Threatened Species. IUCN 2006. www.iucnredlist.org. Retrieved on 12 May 2006.
• Animal Welfare AVMA Policy on Pregnant Sow Housing
• CAST Scientific Assessment of the Welfare of Dry Sows kept in Individual Accommodations- March 2009

External links

• An introduction to pig keeping
• JJ Genetics, gilt pig breeders
• Swine Study Guide from UC Davis
• British Pig Association
• The process of pig slaughtery
• Swine Care