Pigraising

Pigraising is the practice of breeding, rearing, and fattening pigs for meat, breeding stock, and by-products. It ranges from small family farms to large commercial enterprises and is a major source of pork in many regions.

Management covers housing, feeding, reproduction, and health care. Pigs may be raised in indoor housing with climate control or in outdoor systems, depending on standards and climate. Production follows stages: breeding, gestation (about 114 days), farrowing, weaning at 3–4 weeks, and finishing to market weight of roughly 110–130 kilograms. Diets are formulated for each growth phase and provided with ad libitum water.

Genetics and management practices seek to improve growth rate, feed efficiency, litter size, and meat quality. Breeding programs use selection and often artificial insemination to combine desirable traits. Welfare considerations include adequate space, enrichment, and proper handling, while biosecurity measures aim to prevent disease introduction and spread.

Environmental considerations include manure management to reduce odor and nutrient pollution, along with compliance with local regulations. Economics depend on feed costs, disease control, market demand, and farm efficiency, with records kept for performance and compliance.