Agriculture Reference
In-Depth Information
water and soil and to make more efficient use of
resources. The Nitrates Directive aims to prevent pollu-
tion of surface and groundwater by excess nitrate. Pig
production in the future is likely to be even more tightly
controlled by legislation as pressure from welfare and
other lobbying bodies mounts on governments. This,
plus the change in the way world trade is changing, will
inevitably affect the economics of pig production and
accordingly the size and structure of the UK pig indus-
try. The breeds of pigs used and the husbandry proce-
dures adopted will continue to evolve.
Historically, pigs in the United Kingdom were sold
as pork pigs, cutters, bacon pigs and heavy hogs. This
classification has largely disappeared and been replaced
by three weight bands. According to the MLC Yearbook
2006, in 2005, these weight bands, P
2
measurements and
distribution of kill were:
Carcase
weight (kg)
Average carcase
weight (kg)
P
2
% of
GB kill
<60
54.8
9.3
5.3
60-80
72.1
10.7
69.1
Pig meat production
In 2011, the EU produced 23 million tonnes of pig meat
(FAOSTAT), and the United Kingdom produced around
1.3 million tonnes. When compared with other European
countries, the UK consumer eats less pig meat, with the
total consumption figures being 803 000 tonnes for pork
and 488 000 tonnes for bacon. The UK pig industry is
about 104% self-sufficient for pork but only 52% for
bacon. The balance of bacon production comes from
Denmark, Holland and France. The UK industry is unu-
sual in that it produces pig meat from uncastrated males,
which means that in order to avoid
boar taint
, pigs are
slaughtered at lighter weights in that country. The aver-
age slaughter weight has however risen in recent years
and is now over 80 kg (BPEX 2009). However, as a result,
fat content as measured by P
2
has also increased. This has
had a negative influence on grading, which in the United
Kingdom is now done using the EU grades as follows:
>80
84.8
12.0
25.6
Glossary of terms
The following definitions are those used in EU
legislation:
Boar
A male pig after puberty, intended for
breeding
Gilt
A female pig intended for breeding, after
puberty and before farrowing
Pig
An animal of the porcine species of any
age, kept for breeding or fattening
Piglet
A pig from birth to weaning
Rearing pig
A pig from 10 weeks to slaughter or service
Sow
A female pig after the first farrowing
Weaner
A pig from weaning to the age of 10 weeks
Additional facts
In Europe, piglets must not be weaned from the sow at
an age of less than 4 weeks unless the welfare or health
of the sow or piglets would otherwise be adversely
affected. This is not the case in the United States where
it is not unusual to find piglets weaned between 16 and
19 days of age.
On average, UK producers weaning at 4 weeks of
age will achieve between 2.3 and 2.44 litters/sow/year,
with between 22 and 25 piglets born/sow/year and in the
region of 18-22 slaughter pigs sold per sow per year.
Feed conversion is around 2.5:1. Producers using out-
door systems tend now to produce only one pig less per
sow per year than those using indoor systems.
Grade
Lean meat (%)
S
60 or more
E
55-59
U
50-54
R
45-49
O
40-44
P
<40
Z
Partially condemned or
with sot fat or pale muscle
C
Poor conformation
Carcase dressing can be different in the United
Kingdom when compared with the rest of Europe; in the
United Kingdom, if the tongue, flare fat, kidneys and
diaphragm remain with the carcase, adjustments to pay-
ment are made to take this into account. The lean meat
percentage is calculated using the back fat measured at
the P
1
, P
2
and P
3
positions which are 4.5, 6.5 and 8 cm,
respectively, from the dorsal midline, level with the head
of the last rib. Payment is based on back fat at the P
2
position and on carcass weight.
Goats
The principal goat-producing countries of the world
are the following (in millions): India, 157; China,
142.2; Pakistan, 61.4; Bangladesh, 50.5; and Sudan, 43.4
(FAO, 2011).
Consumer demand for meat with a low saturated fat
content and an alternative to traditional dairy products
