Raising the Bar to Transform Efficiency and Productivity in the Pig Sector
Over the years the pig sector has been notorious for its price cycles and boom and bust nature. The last couple of years has however seen a period of relative stability and profitability, which was much needed in the aftermath of the well documented huge losses made in the early part of the decade. While the financial fortunes tend to grab the headlines, the phenomenal transformation in terms of production efficiency over the past couple of decades tends to go unnoticed.
The table below shows how pig performance changed in the 13 years from 2010 to 2023 using figures from AHDB and typical on-farm performance.
Much of this uplift has been achieved through improved breeding and understanding of genetic improvements (e.g. the use of Best Linear Unbiased Prediction (BLUP)) helping increase reproductive efficiency. However, there have also been advances in nutrition and health and welfare, particularly as herds have to cope with increased numbers of finishing stock coming through while also optimising the potential feeding performance.
Comparing pigs to cattle and sheep may seem like comparing apples and oranges. Are there opportunities however to implement some of these methods, hopefully resulting in improvements?
Breeding- Commercial pig genetics are in the hands of a few worldwide breeding companies who develop hybrids looking to improve maternal and finishing traits, with many operating their own commercial farms. Producers can purchase breeding stock and replacements from these lines as well as semen for commercial breeding. Record keeping is paramount, allowing individual sows to be monitored through the breeding cycle and in terms of performance. This aids decision making and helps eliminate inefficiencies such as empty days and repeat returns. Benchmarking both of physical and financial performance also has a high level of uptake with producers keen to help push each other on.
Nutrition - Technology has become more prevalent in recent years as more automation is used in feeding systems. This has increased the level of precision and allowed greater monitoring. Many producers will weigh pigs at different stages to help monitor growth rates, feed costs and feed conversion efficiency. With feed making up around 60% of production costs, this allows closer attention to detail in terms of rations used and cost of production. Nutritionists are also a key part of the decision-making team, helping to make the most of the data and trying to improve profitability and feed efficiency. The modern pig is very different from those of several decades ago with the potential to achieve far higher growth rates, unlocking this potential through the right nutrition is key to achieving profitability and the highest margins.
Health - Pig units have high standards of health with vets, like nutritionists, often a key part of the management process. Pig producers are well aware of the reduction in profitability due to even a small decrease in herd health. This can lead to reductions in breeding performance, increased mortality and poorer feed efficiency- all resulting in reduced margins. Pig units have strict protocols in place for visitors to the farm, the introduction of new stock and general biosecurity. Feeding systems can allow for treatment within feed rations with some diseases treatable using autogenous vaccines. The industry has also come together in the past to monitor health and to collaborate in disease eradication.
Collaboration – The pig sector has seen lots of collaboration over the years from health initiatives to marketing groups. This have given producers more influence with processors and retailers and have also helped keep local outlets and markets.
So, what 5 things can other sectors take away?
- When purchasing breeding stock, look for performance figures.
- Record and monitor- good information helps identify trends and areas of poor performance, even down to individual animals.
- Vets are not just there to treat sick animals! Use their knowledge of your stock to help drive herd and flock health improvements and ultimately efficiency.
- Take the unknowns out of nutrition- test silages and use a nutritionist to make rations for each class of stock.
- The good, the bad and the ugly. Compare your business against other similar businesses. Share what you do well but don’t be scared to ask how others do something better.
George Chalmers, Senior Consultant, George.Chalmers@sac.co.uk
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Posted by Unearthed News on 12/05/2025
