Role of Pig Meat in Farm Income
Pigs convert feed into pork more efficiently than most livestock species. Well‑managed finishing units can achieve rapid growth, excellent carcass yields and a steady supply of fresh pork for local markets, butcheries and supermarkets.
⬅ Back to Pig Farming View Pig Breeds →Finishing Systems
- Weaner–to–finish: Pigs enter at 8–12 weeks and are reared to market weight.
- Grower–finisher: For heavier pigs that need only a short finishing period.
- Free‑range / outdoor: Lower input, niche markets focusing on welfare and flavor.
- Intensive barns: Controlled environment for maximum growth and feed efficiency.
Target Weights & Carcass Quality
- Typical live weight at slaughter: 90–110 kg depending on market.
- Carcass yield: 70–78% with good conformation and moderate back‑fat.
- Use graded carcass schemes to receive premiums for lean, well‑finished pigs.
Feeding for Meat Production
Finisher rations are energy‑dense, with sufficient protein to support daily gains of 700–900 g. Feed should be offered on a schedule that avoids wastage and supports gut health. Clean water must be available at all times.
Slaughter, Meat Hygiene & Storage
Only healthy pigs should be sent to slaughter. Stress reduction during loading, transport and lairage improves meat quality and reduces pale, soft, exudative (PSE) pork.
Slaughter facilities must follow strict hygiene: clean equipment, potable water, rapid evisceration and chilling. Pork should be cooled to 0–4°C and stored in clean, well‑maintained cold rooms or freezers to extend shelf life and protect consumers.