Overview of Pig Farming
Pig farming (swine production) is one of the most efficient ways to convert feed into high-quality animal protein. Pigs grow quickly, produce large litters and provide meat, manure and by-products for local and export markets.
This guide introduces core principles for commercial and small‑scale pig farms: breed selection, housing design, balanced feeding, disease prevention, slaughter procedures and hygienic pork handling.
⬅ Back to Livestock Home Meat Production Details →Pig Breeds & Production Types
Main Pig Breeds
- Large White – fast growth, strong maternal ability.
- Landrace – high litter size, good carcass quality.
- Duroc – excellent feed conversion, marbled meat.
- Pietrain – very lean carcass, used in terminal crosses.
Production Systems
- Backyard / smallholder piggery.
- Intensive commercial pig units.
- Farrow‑to‑finish integrated systems.
- Specialized weaner or finisher units.
Feeding & Nutrition
Pigs require balanced rations containing energy (cereals), protein (soybean meal, oilseed cakes), vitamins, minerals and constant access to clean water. Diets are adjusted for piglets, growers, finishers and breeding stock to match growth and reproduction needs.
Housing & Management
Good pig housing provides dry floors, adequate space per pig, proper drainage, ventilation and protection from heat stress. Pens are often separated for sows, piglets, growers and finishers to simplify feeding and health management.
Health, Slaughter & Meat Handling
Implement vaccination and deworming programs to control common diseases such as swine fever, erysipelas and internal parasites. Only healthy pigs should be transported to slaughter. Hygienic slaughter, rapid chilling and cold storage preserve pork quality and food safety.