Agriculture Reference
In-Depth Information
count any that do not seem lively or are notably lethargic. Watch out for animals that are limp-
ing noticeably, have diarrhea, or keep themselves separated from the other pigs.
A pig's snout should be straight, not twisted or malformed, and there should not be any ex-
cessive runniness from its nostrils. Watch for sniffling and shaking, signs of respiratory prob-
lems and sickness. Feel around the jaws for lumpy nodes or pustules, which can be a sign of
abscesses in the jaws — these can be treated, but you do not want to buy a pig if you notice
these problems. Next, look at the pig's eyes; they should be bright, free of discharge, and
widely spaced, which many farmers feel is a sign the young pig will “grow into” them.
Beyond simple weight and age considerations, the relationship between weight and age is an
important sign of an animal's potential for growth. Feeder pigs should weigh about 35 to 45
pounds at 8 weeks, and 60 pounds at 12 weeks. There is some variation by breed and gender,
but these figures are meant to be guidelines, not fixed rules. Just make sure you do not buy a
12-week-old pig that only weighs 20 pounds, unless it is a miniature breed and you want a
small one.
The USDA also has a grading system for feeder pigs based on their “logical slaughter poten-
tial” and “thriftiness.” These technical terms refer to a pig's growth potential and feed-to-gain
efficiency. There are six categories (grade 1 being the best), but you should not purchase a pig
of worse than grade 1 or 2.
•Grade1pigsarelong-bodied,withthickmusclingthroughoutandfullhamsandshoulders
that are thicker than the rounded back.
• Grade 2 pigs appear similar to grade 1 pigs, but their muscling is slightly less thick, and
they are slightly shorter-bodied. It is unlikely that, as a beginner, you would be able to
tell the difference between a grade 2 and a grade 1 pig, but both make good starters.
• Grade 3 starter pigs seem short in relation to the size of their heads, and the muscling of
their bodies appears thin over flat backs, with narrow shoulders and hams.
• Grade 4 pigs are decidedly short, and their thinly muscled bodies appear flat and thin, par-
ticularly in their lower regions.
• Utility grade pigs are thinly muscled throughout the bodies and have an unkempt appear-
ance with tapered legs and thin hams and shoulders.
