We Pigs News for 02-03-2018

22 Photos & 10 Reviews

926-5796 We received our little pig Friday and instantly fell in love! The care package that came with her was perfect to start our new adventure. Pixie Pigs mislead me into believing our little guy would stay little and that pigs are easy to potty train. If you’re been searching for a true “Mini pig,” Pixie Pigs is the way to go! The pig rescue community has received multiple complaints from people who purchased pigs from this breeder. Shame on you Pixie Pigs for not caring more about the animals that line your pockets. Find out what acceptable living conditions are for a pig. Talk to a reputable vet that is experienced with pigs to get legitimate information about size and behaviors. You’ll save a lot of money rescuing a pig instead of buying one. The pig rescue community is full of supportive people**Another good resource for education is Nancy Shepherd’s book on Pot Bellied Pig Parenting. We got our precious Chumley from Tammy late last year…he is an absolute wonderful addition to our family…of all the research I have done…and still do…about micro mini pigs…I really believe pixie pigs are the smallest!! And around best!! Chumley is almost 7 months old and still very small!! We will be back for another pig soon!! You will see the guarantee is bogus and you are spending an excessive price for a mini pig that will NOT remain the guaranteed size. We recently purchased a pixie pig from Tammy and she is a pleasure to work with. Pigs do not stop growing till they are 5 years old!!! Now I am in love with my baby boy and will NEVER get rid of him and love him no matter how big he gets but this is not right!! so many people get rid of their pigs because breeders scam them and the pigs grow bigger than expected! Pigs are a lot of hard work and a life time commitment! please do your research before falling in love with a piglet. I’m giving Pixie Pigs one more star than it deserves because their owner Tammy offered to take back our pig. Pigs don’t stop growing for the first 4 years of life, so he was clearly not a miniature pig and would far exceed the weight this breeder estimated at 20 lbs.

Keywords: [“pig”,”breeder”,”pixie”]
Source: https://www.yelp.com/biz/pixie-pigs-hemet

Antibiotics, Pig Treatment and Pigs: Should I Eat Pork?

Does that mean you should take it home? We asked five experts to answer the tough question, and most of them gave you permission to park pork on your plate-though they still voiced some concerns. A lean cut like pork tenderloin or center cut pork chop is a good choice for your health, says Kate Patton, registered dietitian with Cleveland Clinic’s Heart and Vascular Institute. “Pork tenderloin is actually as lean as chicken breast,” she says. A three-ounce serving of pork has more than 20 grams of protein and is rich in vitamins and minerals. Consumer Reports dug into the unsavory details of pork production in a 2013 investigation, in which they tested 198 samples of pork chops and ground pork across the U.S. They found potentially harmful bacteria on most of the samples. Cooking whole cuts of pork to an internal temperature of at least 145°F and ground pork to 160°F-then checking the temperature with a meat thermometer-is key to killing off these bacteria. You can eat pork, says Urvashi Rangan, director of consumer safety and sustainability at Consumer Reports. Be aware that the investigation found some antibiotic-resistant strains of bacteria on the pork it studied. “Conventional pork can be fed antibiotics and other drugs daily, live indoors in unhygienic, confined conditions, and often have their tails docked,” Rangan says. One way to buy better-produced pork is to look for labels reading “Organic,” “Global Animal Partnership” or “Animal Welfare Approved,” says Rangan. Don’t be duped by meaningless labels reading “Natural” or “No hormones added”-legally, hormones aren’t allowed in pork production. So what’s the bottom line on swine? Barry Estabrook was so fascinated by pork and pigs that he wrote a book about them: the just-released Pig Tales: An Omnivore’s Quest for Sustainable Meat. “The conclusion I arrived at after researching Pig Tales is that pork is either the worst meat you can eat from pretty much any perspective-environmental, animal rights, gastronomic-or the very best,” he told us. “Thumbs down for factory-raised industrial pork,” he says. “Vigorous thumbs up for sustainably raised pastured pork.”

Keywords: [“pork”,”Pig”,”Rangan”]
Source: http://time.com/3852214/pork-pig

Concepts of pig growth and composition

Concepts of pig growth and composition Concepts of Pig Growth and Composition. Changes in the absolute and relative rates of lean and fat gain determine the efficiency of lean gain and, ultimately, carcass composition. Thus, in order to evaluate and implement genetic and management strategies which potentially enhance pig growth, an understanding of the relationships between pig genotype and environmental factors is essential. Data from a 1994 swine growth trial, which included 320 barrows and gilts of two terminal crosses, demonstrate the essential concepts of pig growth. The pigs were segregated early weaned to produce a high health status, fed high density diets, and given 18 ft2 per pig after 50 lb liveweight to provide an optimum environment for maximizing lean growth rates. Prediction equations from a large lean growth trial were used to estimate each pig’s composition at each measurement time. The growth of each component was estimated based on the liveweight growth curves and the body component to liveweight functions. The growth curves for lean gain and protein accretion are similar. The changes in the composition of pigs are the result of changes in the relative growth rates of fat-free lean and carcass fat. Another method to quantify pig growth is to evaluate the amount of carcass lean and fat gain which occurs with each additional pound of liveweight gain. Percent lean decreases as lean growth rate declines and fat gain increases. Consistent selection for the fastest gaining, leanest boars and gilts by seedstock producers can produce a 2.0 to 2.5 percent annual improvement in lean growth rate or protein accretion. As genetic and management schemes are implemented which enhance pig growth, particularly muscle growth, other management factors must be considered. It should also be pointed out that environmental factors which reduce pig growth are more deleterious to higher lean growth genotypes because these factors decrease muscle tissue growth to a greater degree than fat tissue growth. The competitive pork producer will utilize genetic lines selected for high lean growth, which produce uniformly lean carcasses.

Keywords: [“lean”,”growth”,”gain”]
Source: http://www.ansc.purdue.edu/swine/porkpage/growth/pubs/aps95-5.htm

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