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Serum haptoglobin concentration was investigated as an indicator of weight gain in commercially-reared pigs. The serum haptoglobin concentrations and weights of 40 pigs were monitored on a weekly basis, from weaning to 13 weeks of age. All data were ranked based on the week 13 weights, and divided into high, middle and low weight gain groups. By the fourth week of the study, when the pigs were seven weeks old, serum haptoglobin concentrations could be used to differentiate pigs that would have a high weight gain at the end of the study from those which would have a low weight gain.