Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine, Iowa State University, Ames, USA.
Anim Health Res Rev. 2011 Jun;12(1):25-32. doi: 10.1017/S1466252310000174. Epub 2010 Nov 24.
Pork production began to flourish in the USA after the practice of finishing pigs on corn was popularized in the late 1600s. By the 1840s, there were 35 million pigs and 20 million people in the USA and Cincinnati was the world's largest pork market. Between 1890 and the present, the total number of pigs in the USA has remained at 50-60 million, but dramatic changes in swine husbandry over the course of the 20th century have metamorphosed pig production from small, extensive (outdoor), labor-dependent enterprises into large, intensive (indoor), capital-dependent, production systems. This development has led to debate concerning the impact of swine production on animal/human health, the environment, and the welfare of the animals under our care. In a very tangible way, the future of pork production depends on effectively addressing the public's concerns regarding animal welfare and health. Here, we review basic sensory and behavioral aspects of swine with the objective of reaching a better understanding of pig behavior and pig welfare. The premise of this discussion is that safeguarding animal welfare and health is good for pigs, pork producers and the animal-conscious public.
猪肉生产在美国 17 世纪后期玉米育肥猪的做法普及后开始蓬勃发展。到 19 世纪 40 年代，美国有 3500 万头猪和 2000 万人，辛辛那提是世界上最大的猪肉市场。1890 年至现在，美国的猪的总数一直保持在 5000 万到 6000 万头，但 20 世纪养猪业的巨大变化已经使猪肉生产从小型、广泛（户外）、依赖劳动力的企业转变为大型、密集（室内）、依赖资本、生产系统。这种发展引发了关于养猪生产对动物/人类健康、环境以及我们所照顾的动物福利的影响的争论。从非常实际的角度来看，猪肉生产的未来取决于如何有效地解决公众对动物福利和健康的关注。在这里，我们回顾了猪的基本感官和行为方面，目的是更好地了解猪的行为和猪的福利。这一讨论的前提是，保障动物福利和健康对猪、猪肉生产者和有动物意识的公众都有好处。
