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Mutilations
Any farm that feels that it must undertake mutilations of
animals to prevent them injuring one another has very poor
management systems. The government's Farm Animal Welfare Council
(FAWC) states:
"Mutilations can cause considerable pain and therefore constitute
a major welfare insult to farm animals....on ethical grounds,
the mutilation of livestock is undesirable." (2)
Tooth-Clipping
The FAWC state that tooth-clipping is widely carried out by
pig farmers - including almost 100% of indoor (20) and more
than two-thirds of outdoor farms (2). It is carried out to
minimise damage to the sows' teats and to the cheeks of other
piglets in the litter. However, damage to other piglets' is
superficial and the reason that piglets may injure their mothers'
teats is that the litter sizes have been increased from four
to five piglets to 10 to 12.
Tooth-clipping exposes the pulp cavity and causes pain. If
the teeth are cut too close to the gums, the teeth splinter
and pulp infection sets in.
An obvious solution would be to reverse the breeding process
so that litter sizes reduce.
Tail Docking
Tail docking - the amputation of the lower half of a pig’s
tail - is carried out when there is a risk of pigs biting
each others tails (known as tail biting) when they reach the
‘finishing stage’.
There is ALWAYS this risk on an intensive farm! Almost 100%
of pigs killed for meat are raised on indoor units. A national
survey by Exeter University in 1998 showed almost 100% of
indoor units tail dock (20). Pigs do not bite each others
tails and ears in the wild. It is accepted by the pig industry
that tail and ear biting are manifestations of the bad conditions
of factory farms. Lean says that they are:
"aberrant behaviours, suggesting management is at fault in
being unable to satisfy the behavioural needs of the pigs".
(1)
The piglets are rarely given anaesthetic when their tails
are cut and a vet does not have to be present if the amputation
is carried out in the first week of the piglet's life. Remarkably,
the reason for tail docking is the belief that once the lower
part of the tail is cut off, the remainder is more sensitive
and pigs quickly escape when others try to bite it. This implies
that the cut tail is painful. If tails are cut, another problem
arises. Lean states that docked piglets will often show 'increased
levels of neck and shoulder biting'.
Badly performed tail docking can lead to infection which may
spread to the spinal cord causing spinal abscesses and deep
pain. Arey (3) states:
"wounds can become infected, resulting in abscessations of
the hindquarters and...spinal column. Secondary infection
may occur in the lungs, kidney, joints and other parts."
Factory farming causes tail biting
Tail biting is caused by several factors inherent in intensive
farming such as poor housing, early weaning, bad diet and
build up of gases such as ammonia and carbon dioxide. It is
not due to general aggression. PIC (Pig Improvement Company)
veterinary manager states:
“Aggressive behaviour is targeted at the head not the
rear and tail biting is more likely to be a sign of frustration
caused by insufficient nutrition or lack of feeding space.”
(13)
Nutrition
Research shows that tail-biting in growing pigs (as well as
bar-biting in stall-housed sows in Europe, stone chewing in
outdoor sows and high levels of aggression) are partly due
to pigs being under nourished. Growing pigs may experience
specific nutrient restriction when they are fed a single feed
which is unsuitable for their age and weight.
Breeding pigs ‘may be fed restricted rations’ to
stop them putting on weight and to make them ‘breed efficiently’
- in other words they tail bite because they are hungry.
The pig’s response in all cases is to attempt to forage.
In the wild pigs would find food by digging, pushing, gnawing
and rooting, however as Baynes et al acknowledge:
“many indoor farming environments have little potential
to accommodate these behaviours.” (24a)
This ‘compromises welfare’ because the pig turns
its attentions to tail-biting, excessive drinking or vacuum
chewing.
Baynes et al state that pigs needn’t feel hungry and
these ‘abnormal behaviours’ may be alleviated. They
suggest reducing competition for food; using suitable high
quality feed for growing pigs; providing materials for the
pigs to forage eg straw for rooting and chewing; using chewable
feed bags; using feeders which prolong eating (rations take
minutes to eat; whereas eg rooting a large ball with feed
around the pen takes longer and allows at least some fulfilment
of natural behaviour.)
Early Weaning
Piglets are weaned naturally at about 12 to 13 weeks, however
most farmed piglets are weaned too early at three to three
and a half weeks (23). At this young age the piglets still
have a strong need to suckle and deprived of their mother,
nibble the ears and tails of their penmates. Several studies
have shown that this is the case (5,6). Ear and tail chewing
is rarely seen in piglets weaned at eight to 10 weeks but
is common in piglets weaned early at three to five weeks (5).
It is accepted that these behaviours are abnormal and reflect
bad welfare conditions (6,7). McKinnon et al state:
"The greatly increased incidence of {chewing and nuzzling}
appear to be mainly a result of weaning age but they are also
affected by the subsequent environment, being more frequent
in flat decks than in straw based housing systems." (6)
Despite the wealth of evidence to say the opposite, the National
Farmers Union attempt to mislead by implying that tail biting
occurs because pigs are ‘playful animals’! (24b)
In factory farms the piglets are taken from their mothers
early so that the sow can be made pregnant again as soon as
possible. The breeding stock are treated as breeding machines
with no concern for the mother or piglets' needs. The farmer
expects more than two litters per sow per year and this is
only possible by weaning early.(See previous section on breeding.)
Bad Housing
As stated above, pigs are intelligent animals which would
naturally spend much of their lives exploring a complex environment.
More than 95% of fattening pigs (killed for meat) are kept
in densely stocked, barren units where they have nothing to
do. An outlet for their frustration and intense boredom is
in the biting of other pigs. Day et al state that tail-biting
is more common in barren systems and in overcrowded conditions
(26).
Again this problem does not exist in the wild and is rare
in farmed systems where pigs are given a richer, more stimulating
environment (4). Even the simple addition of straw helps enormously
(5, 6). In one study pigs were kept with or without straw.
Tail biting took place in 11 out of 12 bare pens but in only
2 out of 13 straw pens (8).
Arey (1991) states:
"The prevention of tail-biting should be approached by improving
the conditions in which the pigs are kept. The first measures
which should be taken are the provision of bedding and more
space to prevent overcrowding... Tail-biting is a sign that
something is wrong with the system whether it is due to boredom,
overcrowding, poor ventilation or diet. Its prevention should
be of paramount importance." (3)
The Welfare of Livestock Regulations 2000 states:
"Neither tail-docking nor tooth clipping shall be carried
out routinely but only when there is evidence, on the farm,
that injuries to sows' teats or to other piglets have occurred
or are likely to occur as a result of not carrying out these
procedures. Where tooth clipping appears necessary, this shall
only be carried out within seven days of birth."
The prevention of routine tail-docking and tooth-clipping
is, on the face of it, an important step for pig welfare.
However, the proviso that they may be carried out if there
is evidence of tail biting or damage to sows' teats makes
the law worthless.
This approach misunderstands the problem. As already stated,
tail biting occurs because of factory farm conditions such
as early weaning and overcrowded and barren environments -
not because of a failure to tail-dock. Ironically, the law
as it stands encourages farmers to think in terms of mutilating
pigs if they are to be kept in intensive units.
The law is seriously weak when it comes to protecting farm
animals - at the very least all mutilations should be outlawed.
As should the conditions which lead to them being deemed necessary
by the intensive farming industry.
Castration
The Farm Animal Welfare state:
"Castration is a mutilation which should be avoided wherever
possible. However nowadays very few pigs in the UK are castrated
compared with 25 years ago, when the industry castrated nearly
all male pigs in order to avoid 'boar taint'."
The reason that pigs are now rarely castrated is that they
reach slaughter weight more quickly and so are killed before
they are sexually mature. This is achieved through genetic
manipulation, diet and drugs.
Viva! believes all mutilations should be banned - along with
the systems that created the so-called need for them.
Nutrition
and feeding
The pig has one stomach and is similar to humans in anatomy
and physiology. The major component of most pigs diets are
cereals, animal and vegetable proteins, cereal by-products.
A wide range of vegetable products may be included depending
on the management system.
Pigs may be fed fishmeal and tallow. The decision made at
the 4 Dec 2000 Agriculture Council will prohibit the feeding
of bloodmeal, poultry offal and feather meal. (30) (The animal
protein sources which have traditionally been used in pig
foods are fishmeal, meatmeal - including pig meat, meat and
bonemeal, milk by-products, bloodmeal and feathermeal. These
products were dried and ground.)
Frequency of Feeding
According to the industry: “There are no advantages in
growth terms in feeding older pigs more than once a day and
to omit one feed in a 7-day period is generally acceptable”.(1)
It is convenient to the farmer - but how does the pig feel
when it has not eaten for 48 hours? It is also illegal - by
law pigs should be fed ‘at least once a day’. Baby
pigs and young animals need frequent feeding or continuous
access to food.
Given a choice, pigs prefer fresh feed. But dry feed is more
commonly given because it is easier to handle and it is cheaper.
Feed ingredients
The major ingredient in all pig diets is cereal. In the UK
barley has been the major component and this partly reflects
the vast quantities grown. Wheat and oats are less commonly
used, probably because they are less readily available for
use as animal feed. Other cereals such as corn, rye, sorghum
and rice may be used depending on availability and price.
Vegetable protein includes oilseeds, pulses and microbial
protein. The methods of milling cereals means there are many
by-products which may be used in pigs' diets. They usually
have high fibre being the outer husks of the grain. Root crops
may be used to feed adult stock. They can be macerated and
put through pipeline feed systems. Potatoes, if cooked to
make the starch easily digestible, are used ‘as efficiently
as cereals by pigs’. Other feedstuffs such as manioc,
dried sugar beet pulp, dried green crops and distillery by-products
may all be used too at lower levels. Cow's milk is also used
as feed and drink. (10)
Swill
In the aftermath of BSE, it is astonishingly that pig meat
is still fed back to pigs in swill. Although pure pork waste
is now banned, pig products are legally included in swill
(a liquid feed made from catering waste).
MAFF vet, Mr Chris Kilner, told Viva! regarding the feeding
of swill to pigs:
"It is legal to feed swill - catering waste - to pigs. The
new Animal ByProducts Order will make it illegal to feed pure
pork waste to pigs, for example waste from a meat cutting
plant".
Juliet Gellatley of Viva! asked Mr Kilner if the new Order
would allow the feeding of pig products in catering waste
to pigs, he replied:
"Yes, pork products in catering waste will remain legal. It's
all to do with proportion, catering waste will dilute the
pork products with vegetables, bread and so on."
Catering waste (or swill) has to be treated i.e. boiled to
100 C for one hour (or at a lower temperature for longer)
before it can legally be fed to pigs.
The Animal By Products Order came into force because SEAC
(Spongiform Encephalopathy Advisory Committee) recommended
in 1997 that "the risk of TSE transmission from intraspecies
recycling of pig and poultry waste be removed at the earliest
opportunity". Allowing the feeding of pigs back to pigs in
catering waste is, then, a rather large loop hole in the law
and still risks the development of a transmissible disease
in pigs (prions are not killed by boiling)!
Swill is usually collected by the farmer at source. Canteen
wastes will contain meat and vegetable waste as well as confectionery
residues. The plant which treats the swill must be licensed
by MAFF and swill-fed pigs must be transported directly to
the slaughterhouse. These conditions, along with the fact
that the composition of the food is unpredictable, make swill
much less popular than other feedstuffs. (1)
However, farmers do improperly boil swill. Outbreaks of the
highly contagious swine fever in the 1980s in the UK were
due to pigs being fed improperly boiled swill (32) and foot
and mouth can also spread this way (32). In August 2000, a
family of farmers were fined £90,000 for feeding dead
animals to their pigs. They were fined under the Animal Health
Act for preparing swill containing pig carcasses at their
farm in Swinderby, near Lincoln (34). How many others are
not caught?
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