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List of pig breeds. 14 languages. Čeština; ... Download as PDF; Printable version; In other projects ... United States: 84–91 cm (33–36 in)
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.
The pig (Sus domesticus), also called swine (pl.: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus Sus. It is considered a subspecies of Sus scrofa (the wild boar or Eurasian boar) by some authorities, but as a distinct species by others.
Pigs are extensively farmed, and therefore the terminology is well developed: Pig, hog, or swine, the species as a whole, or any member of it. The singular of "swine" is the same as the plural. Shoat (or shote), piglet, or (where the species is called "hog") pig, unweaned young pig, or any immature pig [23] Sucker, a pig between birth and weaning
The two most important feed grains are maize and soybean, and the United States is by far the largest exporter of both, averaging about half of the global maize trade and 40% of the global soya trade in the years leading up the 2012 drought. [8] Other feed grains include wheat, oats, barley, and rice, among many others.
Suidae is a family of artiodactyl mammals which are commonly called pigs, hogs, or swine. In addition to numerous fossil species, 18 extant species are currently recognized (or 19 counting domestic pigs and wild boars separately), classified into between four and eight genera .
There is now significant research [5] and support from farmers [6] for a return to feeding swill to pigs, not only as a way to reduce pig feed costs, but also to reduce demands on agricultural land for pig feed. In the United States, 27 states, along with Puerto Rico and the US Virgin Islands, permit swill feeding, for which proper processing ...
The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.