The common terminologies in piggery

In piggery, which refers to the practice of raising pigs for commercial purposes, several common terminologies are used. Here are some key terms:

**Pig**: General term for swine or hogs.

**Weaner**: A young pig that has been weaned from its mother, typically between 3 to 8 weeks old.

**Grower**: A pig that is in the growth phase following the weaner stage and is typically fed a grower diet until it reaches market weight.

**Finisher**: A pig that is near market weight and is being fed a finishing diet to prepare for slaughter.

**Sow**: An adult female pig that has given birth.

**Gilt**: A young female pig that has not yet given birth.

**Boar**: An uncastrated male pig used for breeding.

**Barrow**: A castrated male pig.

**Farmer**: A person who practices pig farming or raising pigs.

**Gestation**: The period during which a sow is pregnant, typically around 114 days.

**Litter**: A group of piglets born from a single farrowing.

**Farrowing**: The act of giving birth in pigs.

**Nutrition**: The dietary management of pigs for optimal growth, reproduction, and health.

**Biosecurity**: Measures taken to prevent the introduction and spread of diseases in a pig operation.

**Pork**: The meat derived from pigs.

**Herd**: A group of pigs managed as a unit.

**Piglet**: A young pig, typically less than 3 months old.

**Culling**: The process of removing pigs from the herd for reasons such as poor performance, health issues, or age.

**Artificial Insemination (AI)**: A breeding technique where semen is collected from a boar and used to impregnate a sow or gilt without natural mating.

**Swine Disease**: Refers to various diseases that can affect pigs, such as Porcine Reproductive and Respiratory Syndrome (PRRS) and Swine Flu.

These terms are essential for understanding pig production and management in the piggery industry.