MANAGEMENT
PIH-20
pork industry handbook
PURDUE UNIVERSITY • COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA
Starting Purchased Feeder Pigs
Authors
Michael C. Brunun, University of Nebraska
Marianne Y. Ash, Camden, Indiana
George W. Jesse, University of Missouri
William G. Luce, Oklahoma State University
Reviewers
Bill and Karilyn Moeller, Springdale, Arkansas
A. D. Pete Moles, Marshall, Missouri
Ron Wagner, Francis Creek, Wisconsin
More than one-fourth of all market hogs in the United States were purchased as feeder pigs. While a majority of these pigs are fed in facilities relatively close to the purchase site, a large number are transported long distances for finishing.

Transporting and commingling practices expose young pigs to a variety of stresses. Feeder pigs may experience hunger, thirst and fatigue along with changes in diet, social order, pen mates and environment. In addition, commingled pigs often encounter disease organisms to which they have not developed resistance. Therefore, an effective purchasing and receiving program is recommended to minimize the ill effects of these stresses. The following are guidelines for purchasing and starting feeder pigs.

Type of Pig to Purchase
Feeder pigs are purchased from a variety of sources. Table 1 lists the percentage breakdown of pig sources for purchasers of feeder pigs.
Table 1. Sources of Feeder Pigs
Source	Region North Central	Southeast
 Direct from producer	% 52	% 28
Auction markets	36	57
Other	12	15
Van Arsdall and Nelson, 1984
Many problems can be avoided by careful purchase. The ideal group of feeder pigs:
1.	originated from a single source.
2.	have barrows castrated and healed.
3.	are relatively free of internal and external parasites.
4.	weighed at least 40 lb. at 8 weeks of age.
5.	have tails docked.
Purchase the lightest weight pig that your facilities will accommodate (preferably greater than 50 lb. if transported an extended distance). Historically, the cost of weight gain in a finishing facility is less than the cost of that same weight purchased as a heavier feeder pig. The average feeder pig purchased in the United States has a 48-50 lb. payweight

Management and Housing
The newly arrived pig, especially if it was transported any distance or held off feed and water for a time period, will have a lower arrival weight than payweight. Thus, management at arrival must recognize that shrink (weight loss from payweight to arrival weight) occurred and be targeted at minimizing the effects of this shrink.

The average shrink for feeder pigs purchased from auction markets and transported long distances (greater than 600 miles) has been 10-11% (4-5 lb.). For pigs purchased locally, it is not uncommon for the pigs to weigh 1-2 lb. less at arrival because of the stress and shrink associated with loading, unloading and transport.

Be prepared for the arriving pigs. Prior to the pigs’ arrival, thoroughly clean and disinfect the facility. Upon arrival, especially in cold weather, provide a dry, draft-free sleeping area. In cold weather, supplemental heat and/or hovers and/or bedding may be necessary. For non-bedded inside facilities, provide 3-4 sq. ft. of floor area for 30-60 lb. pigs. For facilities using straw bedding and outside lots, provide 34 sq. ft of sleeping space up to an average weight of 100 lb. and at least double this amount of space in the outside area.
Cooperative Extension work in Agriculture and Home Economics, State of Indiana, Purdue University and U. S. Department of Agriculture Cooperating. H. A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the acts of May 8 and June 30, 1914. The Purdue University Cooperative Extension Service is an affirmative action/equal opportunity institution.