Search results
Results from the WOW.Com Content Network
"Breeds of Livestock - Swine Breeds". ansi.okstate.edu. Oklahoma State University Dept. of Animal Science. Ekarius, Carol (2008). Storey's Illustrated Breed Guide to Sheep, Goats, Cattle and Pigs. Storey Publishing. ISBN 978-1-60342-036-5
The breed started being used in shows around the 1950s. Durocs are predominantly kept for their meat, and are appreciated for their hardiness and quick but thorough muscle growth. [1] The first pig to have its genome sequenced was a Duroc sow named T.J. Tabasco. [4]
Duroc boars are bred with Large White Italiana or Italian Landrace sows, or more frequently with hybrid sows from those two breeds. The pigs are usually farmed intensively and are slaughtered at a weight of 160–170 kg; the meat is almost all used to make preserved meat products such as Parma ham and prosciutto di San Daniele. Pure-bred Duroc ...
This is a list of pig breeds usually considered to originate or have developed in Canada and the United States. Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively from those countries.
Pages in category "Pig breeds" The following 109 pages are in this category, out of 109 total. This list may not reflect recent changes. ...
An 1834 painting of a Gloucestershire Old Spot in the Gloucester City Museum & Art Gallery collection. Said to be the largest pig ever bred in Britain. [1]The Gloucestershire Old Spots (also Gloucester, Gloucester Old Spot, Gloucestershire Old Spot [2] or simply Old Spots [3]) is an English breed of pig which is predominantly white with black spots.
The breed was developed starting in 1952 at the Kasalenki state breeding and the Aksai experimental and training farms as a meat production pig. Native pigs were crossed with Large Whites and Berkshires , later being further bred with Large White and Estonian Bacon breeds to increase meat and bacon production; sows are also commercially crossed ...
The Nero Siciliano is raised both for fresh meat and for salumi.Animals for direct consumption are usually slaughtered at 6–7 months, at a weight of 60–70 kg (130–150 lb), while those for the production of preserved meats are usually slaughtered at 10–11 months, when they weigh 110–120 kg (240–260 lb).