Pigs have no close, or even distant, relatives on the farm.
Unlike cattle, sheep, or horses, pigs are unable to make much use of forage diets that are high in cellulose. This is because pigs lack a large fermentation organ. Instead, pigs require more easily digestible sources that do not require bacterial breakdown for the release of necessary carbohydrates and proteins. In fact, poultry are the most comparable to pigs in terms of dietary needs. It is this need for large quantities of grain that have made swine operations so adaptable to the midwestern corn belt.