Swine Industry
Swine Facts
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Swine are popular because of their
meat - pork.
They reproduce at a high rate, grow
fast, require low amounts of labor, and
give a fast return on investment.
Pork is referred to as:
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the other white meat.
Swine Facts
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Swine were first domesticated in Asia
about 9,000 B.C.
Swine were brought to America by
Christopher Columbus in 1493.
These swine were not wild, but of
European and Asian breeding.
Scientific Name - Sus scrofa domestica.
Swine Industry
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3/4 of the hogs
produced in the U.S.
are produced in the
Corn Belt.
When corn yields are
high, corn prices are
low and hog production
increases.
Swine Industry
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More than 60% of the hogs in the U.S.
are grown in confinement buildings.
Many of these are produced under
contract with a processing company.
Swine Industry
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Hogs are the second
largest livestock population
in the U.S., with nearly 70
million head.
Iowa, Illinois, and Indiana
are the leading states.
North Carolina sharply
increased production in
recent years.
Favorable Factors
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Efficient in converting feed to meat.
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Less than 5 pounds of feed for 1 pound of
pork.
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9 pounds are needed for beef.
Favorable Factors
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Swine are very prolific.
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Meaning they will
produce a large number
of young.
Sows will farrow 7 to 12
piglets twice a year.
Gestation is 114 days.
Favorable Factors
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Swine excel in
dressing percentage.
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They will yield 65-80%
of their live weight.
 Cattle dress out at
50-60%.
Favorable Factors
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Labor requirements are lower: hogs are
good at self-feeding.
Capital investments are generally low,
with return to investments relatively
short.
Unfavorable Factors
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Hogs are susceptible to
disease and parasites.
Hogs must be fed a large
amount of concentrates
and minimal forages due
to the simple stomach
(monogastric).
Unfavorable Factors
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Require special attention at farrowing.
Disposal of waste is an issue.
Corporate Swine Production
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More swine are being grown in large, factory
farm systems and less as family-operated farms.
Producers may be under contract with a
company that provides the piglets, monitors
production, supplies feed, and markets the hogs.
(vertical integration)
Corporate Swine Production
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During growth careful attention is given to
nutrition and disease control.
People are not allowed in facilities where
the hogs are growing.
Producers enter only after bathing and
wearing carefully laundered clothing.
Classification of Swine
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Piglet
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Barrow
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Mature female
Gilt
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Castrated male
Sow
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Young swine
Young female
Boar
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Male hog
High-Quality Meat Hogs
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Barrows and
gilts are used
for high-quality
meat.
Sows and boars
may be made
into sausage or
cooked food
products.
Meat-Type Hogs
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Swine are produced for meat.
People want lean meat without much fat.
Meat-Type Hogs give the greatest amount of
lean meat in high-value cuts, such as the ham.
Meat-Type Hogs
Meat-Type Hogs
Need to grow fast and efficiently.
 Need plenty of muscle tissue (meat).
 Long animal, with deep, welldeveloped muscles in the hams.
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Meat-Type Hogs
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Major meat products:
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Ham
Bacon
Loin Cuts
Roasts
Production Systems
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Feeder Pig Production
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A feeder pig is about 40 pounds and has just
been weaned.
This system involves maintaining a herd of
brood sows and having facilities for breeding
and farrowing litters of pigs.
Boars or AI may be used.
Feeder pigs are sold to farms that feed them
to market weight.
Production Systems
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Finishing is feeding feeder pigs to market size.
Ideal market hog weight is around 250 pounds.
Many packers have specific weights.
Prices may decline if producers don’t hit the ideal
or target weight.
Production Systems
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Farrow-to-Finish
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Pigs are farrowed and
fed to market weight
on the same farm.
The producer has
farrowing facilities
and facilities for
feeding out the pigs.
Production Systems
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Purebred hog production is raising hogs
that can be registered by the breed
associations.
All standards must be met.
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Goal - Breeding Stock.