Did you know that pigs have the cognitive ability to be quite sophisticated?
Even more so than dogs and certainly [more so than] three-year-olds,” says Dr. Donald Broom, a Cambridge University professor and a former scientific adviser. Pigs can play video games, and when given the choice, they have indicated temperature preferences in their surroundings. These facts should not come as a surprise to anyone who has spent time around these social, playful animals. Pigs, who can live into their teens, are protective of their young and form strong bonds with other pigs. Pigs are clean animals, but they do not sweat as humans do, so they prefer cool surfaces, such as mud, to help regulate their body temperature.
“We have shown that pigs share a number of cognitive capacities with other highly intelligent species such as dogs, chimpanzees, elephants, dolphins, and even humans,” neuroscientist Lori Marino of Emory University and The Nonhuman Rights Project said in a press release. “There is good scientific evidence to suggest we need to rethink our overall relationship to them.” – Taken from News Discovery
Problems With Factory Farms
Only pigs in movies spend their lives running across sprawling pastures and relaxing in the sun. On any given day there are more than 65 million pigs on factory farms, and 110 million are killed for food each year. Mother pigs (sows)—who account for almost 6 million of the pigs in the U.S. alone—spend most of their lives in individual “gestation” crates. These crates are about 7 feet long and 2 feet wide—too small to allow the animals even to turn around. After giving birth to piglets, sows are moved to “farrowing” crates, which are wide enough for them to lie down and nurse their babies but not big enough for them to turn around or build nests for their young. Piglets are separated from their mothers when they are as young as 10 days old. Once her piglets are gone, the sow is impregnated again, and the cycle continues for three or four years before she is slaughtered. This intensive confinement produces stress- and boredom-related behavior, such as chewing on cage bars and obsessively pressing against water bottles. After they are taken from their mothers, piglets are confined to pens until they are separated to be raised for breeding or meat. Millions of male piglets are castrated (usually without being given any painkillers) because consumers supposedly complain of “boar taint” in meat that comes from intact animals. Piglets are not castrated in the U.K. or Ireland, and the European Union is phasing out the practice by 2018. In extremely crowded conditions, piglets are prone to stress-related behavior such as cannibalism and tail-biting, so farmers often chop off piglets’ tails and use pliers to break off the ends of their teeth—without giving them any painkillers. For identification purposes, farmers also cut out chunks of the young animals’ ears.
Transportation and Slaughter
Farms all over North America ship piglets (called “feeder pigs”) to Corn Belt states such as Illinois and Indiana for “growing” and “finishing.” When they are transported on trucks, piglets weighing up to 100 pounds are given no more than 2.4 square feet of space, and farmers are warned that the piglets “probably will get sick within a few days after arrival.” One study confirmed that vibrations like those made by a moving truck are “very aversive” to pigs. When pigs “were trained to press a switch panel to stop for 30 seconds vibration and noise in a transport simulator … the animals worked very hard to get the 30 seconds of rest.” Once pigs reach “market weight” (250 to 270 pounds), the industry refers to them as “hogs” and they are sent to slaughter. The animals are shipped from all over the U.S. and Canada to slaughterhouses, most of which are in the Midwest. According to industry reports, more than 1 million pigs die en route to slaughter each year. No laws regulate the duration of transport, frequency of rest, or provision of food and water for the animals. Pigs tend to resist getting into the trailers, which can be made from converted school buses or multideck trucks with steep ramps, so workers use electric prods to move them along. No federal laws regulate the voltage or use of electric prods on pigs, and a study showed that when electric prods were used, pigs “vocalized, lost their balance, and tried to jump out of the loading area” and their “heart rate and body temperature was significantly higher … when compared to pigs loaded using a hurdle. )A typical slaughterhouse kills about 1,000 hogs per hour. The sheer number of animals killed makes it impossible for pigs’ deaths to be humane and painless. Because of improper stunning, many hogs are alive when they reach the scalding-hot water baths, which are intended to soften their skin and remove their hair. The U.S. Department of Agriculture documented 14 humane-slaughter violations at one processing plant, where inspectors found hogs who “were walking and squealing after being stunn ed [with a stun gun] as many as four times.” An industry report explains that “continuous pig squealing is a sign of … rough handling and excessive use of electric prods.” The report found that the pigs at one federally inspected slaughter plant squealed 100 percent of the time “because electric prods were used to force pigs to jump on top of each other.”
Health Problems Caused by Eating Pork
Researchers for the National Cancer Institute have found that eating meat raises men’s risk of prostate cancer, while a study from Yale University reports that meat-based diets can cause stomach cancer and esophageal cancer as well as lymphoma. A study of more than 90,000 women concluded that “frequent consumption of bacon, hot dogs, and sausage was … associated with an increased risk of diabetes.” Scientists have also found that people who regularly eat hot dogs, sausages, or other processed or cured meats suffer from a 70 percent increase in pancreatic cancer rates. However, those pork products are on the daily menu for 25 percent of kids between the ages of 19 months and 2 years. According to another study, the children of pregnant women who consume cured meats on a daily basis run a “substantial risk of growing a paediatric brain tumour.” Every year in the U.S., food poisoning sickens up to 48 million people and kills 3,000. Pork products are known carriers of foodborne pathogens, including E. coli, trichinella, listeria, salmonella, and pork tapeworms. One study of 256 pork samples taken from 36 different grocery stores found that up to 63 percent of the samples were contaminated with Staphylococcus aureus bacteria. Because crowding creates an environment conducive to the spread of disease, pigs on factory farms are fed antibiotics and sprayed with huge amounts of pesticides. The antibiotics and pesticides remain in their bodies and are passed along to people who eat them, creating serious health hazards for humans. Pigs and other factory-farmed animals are fed 20 million pounds of antibiotics each year, and scientists believe that meat-eaters’ unwitting consumption of these drugs gives rise to strains of bacteria that are resistant to treatment.
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