Piglets

Piglets are young domestic pigs, typically defined as the offspring from birth until weaning. They are born in litters and rely on the sow’s milk for nutrients during the first weeks. Birth weights vary by breed but commonly range from about 1.0 to 2.5 kilograms. The term piglet is usually used for individuals before they reach market weight or breeding age.

Development and nutrition: In the first days, piglets receive colostrum rich in antibodies. Growth is rapid; piglets begin to nibble solid feed while still nursing. Weaning generally occurs between three and eight weeks of age, depending on breed, management, and production goals. After weaning, piglets are housed separately from sows in facilities designed for temperature control and safety.

Behavior and welfare: Piglets are social and curious, showing play and rooting behaviors. They require a warm, dry environment with bedding, protection from drafts, and access to appropriate nutrition. Iron supplementation is common in piglet management to prevent anemia. Adequate care reduces mortality and disease risk.

Health and management: Common issues include iron-deficiency anemia, diarrhea, and respiratory infections. Vaccination and preventive health programs are used in commercial systems. Biosecurity, clean housing, and proper weaning practices are important to minimize stress and disease transmission during the transition from sow to post-weaning housing.

Uses and significance: In farming, piglets are raised to become market pigs or breeding stock. They may also be used in veterinary research under regulated protocols. Piglets contribute to the meat supply and to breeding programs that influence growth, litter size, and disease resistance in pigs.