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"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 ...
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 Belgian Landrace, also known as the Improved Belgian, Belgian Improved Landrace, and the Belgian Lop-eared, is a breed of domestic pig from northern Belgium.It was created from importing English breeds and improving them until they were "graded up" to the German Improved Landrace from 1930 to 1945 and then breeding them with the Dutch Landrace in 1945.
The world record for the heaviest pig so far is held by Big Bill, owned by Elias Buford Butler of Jackson, Tennessee. It was a Poland China breed of hog that tipped the scales at 2,552 pounds (1,158 kg) in 1933. [14] Bill was due to be exhibited at the Chicago World Fair when he broke a leg and had to be put down. At about this point in time ...
The Italian Landrace (Italian: Landrace Italiana) is an Italian breed of domestic pig. It derives from the Danish Landrace breed developed in Denmark at the end of the nineteenth century. [2] Stock was imported into Italy after the Second World War. The breed has been selected principally for suitability for the production of prosciutto crudo.
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).