USDA Hogs & Pigs Report Released

Mar 28, 2013

USDA reports the inventory of all hogs and pigs in the United States on March 1, 2013 was 1% above a year ago at 65.911 million head.

That’s within the pre-report range of 100.3% to 101.6% and just above the average estimate of 100.7%.

The breeding inventory came out at 5.834 million, slightly larger than this time last year, and market hogs were up 2% from a year ago at 60.077 million head.

By weight, hogs and pigs less than 50 pounds were 19.426 million head and the 50 to 119 pound category was 16.650 million head, both up 1% on the year, while the 120 to 179 pounders were 13.059 million head and the 180 pound and heavier inventory was 10.942 million head, both 2% larger than this time last year.

The December to February pig crop was 29.019 million head, 2% more than the same period last year, with sow farrowings up 1% at 2.879 million head, and pigs per litter were a record for the quarter at 10.08. March to May 2013 sow farrowings are projected at 2.955 million, 1% under March to May 2012, and June to August intentions are seen at 2.905 million, also 1% lower than that period a year ago.

The number of contract hogs on operations with more than 5,000 head made up 47% of the total, unchanged from this time last year.

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.