ABSTRACT
Finisher pigs, those of a post-weaning age kept for slaughter, make up the majority of the world pig population of approximately 1 billion (2014 – latest figures from FAOstat accessed on 19 October 2017). Although many of the countries in the world keep pigs in small groups that scavenge or are fed household waste, high-income countries (per capita GDP levels in excess of 30 000 USD) raise more than 95% of their pigs in intensive systems (Gilbert et al., 2015). In the European Union (EU), neonates (piglets) may be reared in extensive outdoor systems along with the sow, but keeping post-weaned pigs in systems other than indoor housing is rare (European Food Safety Authority, 2007). The intensive production system is characterised by higher animal density, larger farms, use of concentrated foods and control of the production environment, particularly temperature, humidity and lighting. For finishing pigs there are a range of production systems available, each with their own advantages and disadvantages; however, the majority will be reared in a partly or fully slatted floor system with restricted or no access to straw (Table 1).
