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
As an example, more than half of Canadian production (22.8 million pigs) in 2008 was exported, going to 143 countries. [12] Among animals raised for their meat, pigs have a lower feed conversion ratio than cattle, which can provide an advantage in lower unit price of meat because the cost of animal feed per kilogram or pound of resultant meat ...
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]
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 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]
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.
Meat production from the Italian Landrace is normally from first-generation crosses with either the Large White Italiana or the Duroc Italiana breed, slaughtered at a weight of 160–170 kg; almost all of it is used to make preserved meat products. The pigs are usually farmed intensively. [3]: 438