CD-ROM Aktief 1995 #3/CDA3.iso/cooking/vegsocuk.zip/PIGS.TXT

Text File | 1995-03-13 | 10KB | 175 lines

                            VegSocUK Information Sheet
                              THE VEGETARIAN SOCIETY


   ___________________________________

                                      PIGS

   There are around 7-8 million pigs in the UK, reared primarily for bacon, ham,
   pork and sausages. The majority of pigs in the UK are reared under very
   intensive conditions, being closely confined for most of their lives.

   Pigs are naturally intelligent and inquisitive social animals. Originally
   pigs lived in woodlands, foraging for nuts, seeds, roots and grubs. They will
   not soil their resting area and the myth that pigs are somehow dirty comes
   from their wallowing in wet mud. They do this to cool down in hot weather and
   to rid themselves of pests.

  PIG PRODUCTION

   Sows are first mated when they are 6-8 months old. Mating usually involves
   the sow being tethered to a rack or stall before being serviced by a boar.
   This can be distressing and painful for the sow. About 10% of sows in the UK
   are serviced by artificial insemination. Pregnancy lasts 16.5 weeks and a sow
   will give birth to (farrow) 10-12 piglets in a litter. Piglets are
   prematurely weaned after 2-4 weeks (weaning would naturally occur at 12-14
   weeks) and a week later the sow will be serviced again.

   The average number of pigs reared per sow is 22 each year though many sows
   rear more than this. Sows produce around 4-7 litters before they become
   exhausted and are slaughtered after 3-4 years for sausages, pork pies and
   other low-quality products. The natural lifespan of a pig is 10-15 years.
   Sows spend at least two-thirds of their lives in pregnancy.

   There are 800 000 breeding sows in the UK. About 50% of these are kept
   indoors in either sow stalls or tethers. Sow stalls are metal barred stalls
   so narrow the sow is unable to turn around. In tether stalls the sow is
   tethered by a heavy chain attached to a strap around the pigs neck or body.

   Floors are concrete or slatted and do not have any bedding. When first
   tethered sows can become very distressed and struggle frantically. Lameness,
   other leg, back and hip problems and sores are all common. Sows also show
   stereotypic behaviour such as gnawing and biting stall bars.

   Government legislation passed in October 1991 means that no new sow stalls or
   tethers can be installed and they will be banned altogether from 1998.
   However an estimated 400 000 sows are still kept closely confined in stalls
   and tethers. Also, pigmeat is imported from other European countries. EC
   legislation means tethers are to be banned in all EC countries from 2005. No
   action has been taken on sow stalls.

   Alternatives to stalls and tethers include keeping the sows indoors in
   groups. Sows are kept in enclosures and may have bedding. Increasing numbers
   of sows are being kept outdoors in less intensive systems. About 15% sows are
   now housed oudoors and this is increasing due to the welfare legislation.

   A week before giving birth sows are moved to farrowing crates where they stay
   for 2-4 weeks until the piglets are weaned. Farrowing crates are metal crates
   barely larger than the sow, giving no room for turning around. Any attempt at
   movement means the sow will unavoidably rub herself against the crate bars
   causing sores, abrasions and swellings. The strong instinct to build a nest
   out of leaves, grass or straw is completely frustrated. Over 80% of mothering
   sows are kept in farrowing crates. Farrowing crates are used because
   otherwise it is claimed that piglets would be crushed by the sow lying on
   them. However, sows in farrowing crates are prevented from manoeuvring and
   lying down carefully so piglets are in danger of being crushed by the sow
   clumsily dropping down. Studies have found piglet mortality is no different
   between crated and uncrated systems.

   Intensification has lead to increased disease problems, particularly
   prevalent amongst piglets. Viral pneumonia, meningitis, swine vesicular
   disease, blue-ear disease and scours are a few of the many diseases that can
   affect pigs. In order to prevent this specific pathogen free (SPF) methods
   have been developed to rear piglets in a sterile environment. The most common
   involves killing the sow shortly before birth and removing the piglets still
   within the womb. The entire womb is transferred to a sterile room and the
   piglets are cut free and reared. SPF is used on a small proportion of the
   breeding herd.

   After weaning the young pigs are reared in groups in small pens or metal
   cages. These cages are arranged in tiers called flat decks. Slatted or
   perforated floors without bedding often cause injury to legs and feet. Pens
   are typically barren, overcrowded and poorly lit. Pigs can become bored and
   aggressive and tail-biting and excessive fighting may occur.

   Because of this piglets often have their incisor teeth and tails clipped.
   Teeth are cut almost down to gum level without anaesthetic. Similarly,
   tail-docking doesn't require an anaesthetic. Both these operations may be
   performed in the first few days after birth without a vet being present.

   Some male piglets are also castrated without anaesthetic. This is to avoid
   boar taint, a strong flavour in meat from sexually mature male pigs. However,
   pigs are generally slaughtered before reaching sexual maturity and less than
   5% of male pigs are estimated to produce meat with an unacceptable taint.

   After about six weeks, the pigs are transferred to the fattening house. These
   are usually indoor enclosures with slatted or concrete floors and no bedding.
   A few pigs are selected for breeding stock. The rest are sent for slaughter.

  SLAUGHTER

   Pigs are usually slaughtered after 4-7 months. Pigs intended for pork are
   usually slaughtered 1-2 months younger than pigs for bacon. Around 15 million
   pigs are slaughtered each year.

   Slaughter of pigs involves stunning followed by throat-slitting (called
   sticking). Pigs are usually stunned electrically by placing tongs on either
   side of the neck behind the ears. It is believed a high proportion of pigs
   are not adequately stunned, due to the tongs not being held in place for long
   enough or being incorrectly placed. Also, many abattoirs may routinely use an
   inadequate voltage. Because of this many pigs regain consciousness during
   bleeding out or even before throat-slitting.

   Some pigs are stunned using carbon dioxide gas. This is less common in the UK
   but widely used in other countries such as Denmark. Carbon dioxide stunning
   has been strongly criticised by scientists as inhumane, pigs suffering from
   breathlessness and hyperventilation whilst trying to escape.

  BREEDING

   Pig breeding is a major industry, breeds being selected for rapid growth,
   high lean meat content and other economically desirable traits. The UK leads
   the world pig breeding industry with companies such as the Pig Improvement
   Company (PIC) and the National Pig Development Company (NPD).

   Modern pigs have been selectively bred for fast growth which can lead to
   lameness and other leg problems, the pigs being unable to support their own
   rapid weight gain. Around 15% of pigs are estimated as suffering from
   lameness though this may be considerably higher in some herds. Mothering pigs
   have the added problem of coping with rapidly growing suckling piglets. This
   can cause the sow a loss of bodyweight and loss of bone tissue leading to hip
   or spinal bone fractures.

   Pig breeders have now developed a new sow with extra teats and larger
   litters. This has involved crossing a traditional British breed with the
   Chinese Meishan pig. Meishan sows have up to 18 teats and average 16
   piglets/litter compared with 12 teats and 11 piglets for British breeds. They
   are very high in fat though so not suited to the meat industry's
   requirements. Cross