Pigs

Once bitten, twice shy

Aggressive pigs are less likely to learn from losing a fight

The outcome of a contest between two unfamiliar pigs can have an impact on their attitude towards subsequent aggressive encounters, according to new research.

While aggressive pigs are less likely to learn from losing a fight, non-aggressive pigs are significantly more affected by winning or losing a social conflict.

The aim of the study, led by researchers at Scotland’s Rural College (SRUC), was to improve the welfare of pigs on commercial farms where aggression can lead to injury, social stress, poor growth and a drop in immunity.

Scientists used the qualitative behaviour assessment (QBA) method – which assesses the body language of animals in different situations - to record the emotional state of the pigs in a dynamic social situation, especially when confronted with unfamiliar pigs.

Using ear posture, direction of gaze and vocalisations such as grunts and squeals, they measured how personality (aggressiveness towards an intruder) and the experience of winning or losing a contest when paired with an unfamiliar pig, influenced how the animals felt when they were next put back into the ‘unfamiliar pairs’ situation.

Rather than being fearless and over-confident, they found highly aggressive pigs showed more negative emotions than low aggressive pigs when confronted with a strange pig. They were also less likely to learn from past defeat.

Lead researcher Lucy Oldham, a postgraduate research student at SRUC, said: “A key aim of this study was to find out what being an aggressive pig is like for the pig - which is really important when it comes to solving the problem of aggression on farms.

“Our results show that the welfare of both aggressive and non-aggressive pigs suffers. It is therefore advantageous for all animals if we can find ways to reduce their aggressiveness by providing social and physical environments that encourage their best natures.”

The study, which was carried out in partnership with Queen’s University Belfast, University of Edinburgh and Polish Academy of Sciences, is published in the November edition of Applied Animal Behaviour Science.

Seasonal pressure and operational challenges continue to impact pig market

According to the latest market commentary from Quality Meat Scotland (QMS), operational challenges among the abattoir and processing sectors are adding to the seasonal pressure in the pig market, whereas tightly supplied markets have seen farm gate prices remain firm for both prime cattle and sheep despite labour shortages in processing.

QMS Chief Economist, Stuart Ashworth, says that the prime pig price, which is currently 6% lower than a year ago, is due to several influences.

“Prime cattle are trading some 8-9% above year earlier levels, and whole prime lamb prices are particularly firm; around 25% higher than a year ago. Meanwhile the well documented current challenges in the pig sector, leading to delays in slaughter and resulting in carcase weights 5% higher than a year ago, fat levels 2.5% higher and backlogs of stock on farm, is aggravating the seasonal slide in prices such that prices have fallen 10% since the end of July compared to a 6% slide over the same period last year.”

While farmgate prices for cattle and sheep remain firm, Mr Ashworth notes that the ability of abattoirs and processors to pass these increases through to the consumer remains challenging.

“According to the Office of National Statistics (ONS), overall retail beef prices are little changed on a year ago but up 2% since the start of the year. Retail prices for lamb have climbed a little quicker, up around 4% on the year, while pork moved upwards by 1.4%,” says Mr Ashworth.

Through 2020, the COVID-19 control measures pushed red meat purchases into butcher’s shops and supermarkets and as 2021 has progressed, and out of home eating became more accessible, the way in which meat is bought and consumed has changed.

Mr Ashworth explains: “Latest analysis by market research company Kantar worldpanel suggest that over the past quarter primary beef sales in retail shops have fallen 6% with mince sales falling 8% and steak sales falling 13% as dining out has picked up.”