Increase in pig weight is cost effective
Grampian Country Pork handpicked farmers in northeast Scotland to take part in the scheme, said Jim Davis of Grampian, one of the speakers at Inform Nutrition’s annual pig workshops in Cahir and Cavan.
Mr Davis headed up Grampian’s heavy pigs scheme, which began three years ago, when farmers were asked to provide one load of heavy pigs for a trial.
“Initially, there was scepticism, and it was hard to drive the scheme forward, but we had a cooperative retailer,” said Davis.
The pigs’ weight ranges from 75 to 100kg, dead weight. Average pig weight has increased from 72 to 84kg. Back fat has increased to 0.7 millimetres per 5kg of live weight.
Farmers had to consider various factors in producing heavier pigs. As well as changing the genetic makeup of pigs, farmers had to provide extra space, boost nutrition, and improve the overall health of pigs. The farmers created space by keeping the pigs for longer in weaning pens, and worked in consultation with nutritionists.
The biggest factor was cash flow disruption, as it takes three to four weeks longer to produce a heavy pig. “Rather than reducing basic costs, we need to increase basic output,” said Davis.
