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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]
The breed was developed from the native landrace of pigs of the area, crossbred with strains from neighboring counties. [1] The Dutch Landrace is considered "a meaty and efficient breed". [1] The breed is unusually responsive to the halothane test, which can be used to weed out individuals with low projected survivability and meat production. [2]
In 1941 the breed was established in southern coastal New South Wales, northern Queensland, Tasmania and Western Australia. [1] In the 1950s and 1960s the breed's popularity increased and it is still Australia's most popular breed of pig due to both economic advantages and quality of lean meat produced. [1]
Tokyo-X is a Japanese breed of domestic pig, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork.. The Tokyo-X breeding effort was begun in 1990 by the Tokyo Metropolitan Livestock Experiment Station, combining bloodlines from the Duroc (USA), Berkshire (UK), and Beijing Black (China) breeds.
It is a sub-group of the Taihu pig and is a small to medium-sized (275-400 lbs) breed with large drooping ears, and wrinkled black skin. Meishan Pigs are extremely docile and renowned for their tender and flavorful red meat pork. [2] [3] Native to Southern China, the breed is best known for its large litters of 15-22 piglets.
The breed's area of origin are southeastern parts of Lower Carniola, especially Krško-Brežiško field, but also the foothills of Žumberak Mountains. [3] The earliest documents regarding the Krškopolje pig are from 19th century, with the breed's naming and first comprehensive description written by Slovenian agricultural expert Viljem Rohrman and published in newspaper Kmetijske in ...
The meat of Ossabaws is dark, with a unique texture, [4] and is prized for resembling the jamón ibérico of the black Iberian pig. [11] It is considered to be an artisanal , heritage product especially well-suited to use in pork , cured meats, [ 12 ] and whole pig roasts .