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Breed Origin Height Weight Color Image Aksai Black Pied: Kazakhstan: 167–182 cm: 240–320 kg (530–710 lb) Black and White--- American Yorkshire: United States
Pigs may refer to members of the domestic pig species Sus domesticus; the Sus genus that includes wild and domestic pigs; or the family Suidae that contains Sus. Lists of pigs include: List of pig breeds; List of suines, species in the suborder Suina, which includes Suidae and Tayassuidae; List of individual pigs; List of fictional pigs
The first mini pig breed developed in the United States was the Minnesota Miniature, which emerged in the 1940s. [5] [6]In the 1960s, Vietnamese Pot-bellied pigs that grew up to 91 kilograms (200 lb) were sent to zoos in Western cities [7] and were used for medical research in the fields of toxicology, pharmacology, pulmonology, cardiology, aging, and as a source of organs for organ ...
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.
The Kunekune (Māori pronunciation: [kʉnɛkʉnɛ]) [1] is a small breed of domestic pig from New Zealand. Kunekune are hairy with a rotund build, and may bear wattles hanging from their lower jaws. Their colour ranges from black and white, to ginger, cream, gold-tip, black, brown, and tricoloured. They have a docile, friendly nature. [2]
[7]: 235 In 1985 a breed association, the Oxford Sandy and Black Pig Society, was set up and a herd-book was published for the first time; it listed 62 sows and 15 boars, held by 29 different breeders. [4] [8] [9] The breed was recognised in 2003 by the British Pig Association, which then took over herd-book registration. [8]
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The American Landrace is a long, lean, white pig with 16 or 17 ribs. The head is long and narrow, the ears are large and heavy and hang forward close to the snout. The back is only slightly arched or is nearly flat. The side is even and well-fleshed and the ham is plump but not over-fat.