Swine Introduction and Breeds

1. Swine Introduction and Breeds Dr. Randy Harp

2. Swine • Domestication • species • sus scrofa - wild boar • sus vittatus - domesticated pig • Factors favorable for swine production • prolificacy • conversion of grain and waste to meat • cash flow is quicker

3. Swine • Factors unfavorable • cost of grain • more sensitive to careless management • susceptibility to diseases • fencing or facilities • labor esp. at farrowing • Future • competition, human consumption of pork

4. Feeding Swine • Basic diet = corn and soybean meal • Pelleted versus bulk ground meal • Basic nutrients • Protein • CHO • Fat • Vitamins and minerals • Water

5. Swine Feeding Stages • starter pig ration at 10- 40 lbs (18%) • grower at 40 - 100/125 lbs (16%) • finishing at 125-250 lbs (12-14%) • feed efficiency should be around 3:1 • 3 lbs of feed to - one lb. of wt. gain • replacement gilts - 4 lbs/day • increase feed 2-3 X during lactation

6. Swine Feeding cont. • Sows & boars are condition dependent • do not over feed • Soft Pork - caused by lower melting points in the fat caused by feeding certain feeds:ie too much peanut meal • Trichinosis – trad. garbage fed swine • Pale, Soft, and Exudative Pork

7. Swine Breeding • Purebred: linebreeding, outcrossing • Crossbreeding- hybridization • Company specific • Commercial industry

8. Swine Reproduction • Gestation- 114 days • Estrous – 21 days • Estrus – 2-3 days • Birth weight 2-4 lbs. • Weaning weight 12-15 lbs. • Days at market (250 lbs) - 180

9. SwineEstablishing a herd • Type and breed • size and age of animals to purchase • Health (diseases) • Water quality and availability • price • selection systems • Environmental control (housing) / EPA • waste management

10. Swine • Types and breeds of swine • Causes for type • consumer demand • availability of feeds • breeding type by breeders • Types • meat, bacon, lard

11. Swine • Major purebred breeds • Hampshire • Yorkshire • Duroc • Spot • Poland • Chester White • Landrace

12. US Swine Breeds - 40 World wide - Only 8 Industry Impact • Sire / Carcass Breeds • Maternal Breeds • Minor Breeds • Swine Company Genetics Four Classifications

13. Breeds of Swine • classification by type • lard, meat, or bacon • all US breeds are now meat/lean type • 7 major purebreeds vs new and hybrid breeds • Black and Red or sire/Carcass breeds • White or Mother Breeds/Maternal

14. Sire/Carcass Breeds • Berkshire- black with six white points with erect ears • origin- England/ medium frame size • probably the best mother of colored breeds • Hampshire- black with white belt • origin - Boone County, Kentucky • known as the carcass breed

16. Sire/Carcass Breeds Berkshire • Developed: • Berkshire England • Characteristics: • Black with erect • 6 – white points • Face, legs, tail • Noted For: • True Pure Breed • Highest Pork Quality Berkshire Gold - Premium Pork Product

17. Sire/Carcass Breeds • Hampshire- most popular sire or terminal crosses • Poland China- black with six white points with drooping ears • origin- Butler and Warren counties, Ohio • known for their carcass merit and size

20. Sire/Carcass Breeds Hampshire • Developed: • Hampshire Co. England • Imported in 1825 to Kentucky • Called “Thin Rinds” • Major growth in 30’s • Characteristics: • Black with a White Belt • Noted For: • Carcass Traits • Heaviest muscled leanest breed

24. Colored Breeds cont. • Spot - Spotted Poland China until 1961 • approx. 50 % white and black with drooping ears • origin - Indiana from Gloucester Old Spots imported from England • Pietran- known for carcass yield, not qual. • Duroc - Red with drooping ears (light sandy to dark red) • known for growth, & hardiness

26. Sire/Carcass Breeds Pietrain • Developed: • Belgium • Characteristics: • Spotted • Double muscled • Noted For: • Leanness and muscle • Below average pork quality

28. Sire/Carcass Breeds Duroc • Developed: • New Jersey Reds • Sire named “Duroc” • Characteristics: • Red body • Variation is light to dark • Noted For: • Ruggedness / durability • Feed efficiency • Rate of Growth

31. White Breeds • Yorkshire - white with erect ears (occasionally black spots on the skin that does not disqualifiy them to be registered) • known as the “Mother Breed” due to their prolificacy, milking ability, feed efficiency, and structurally sound • origin- England , where it is known as the Large White

32. Mother Breeds Yorkshire • Developed: • York county England • Imported in 1830 • Characteristics: • White with Erect ears • A large breed • Noted For: • Maternal characteristics • Most carcass oriented of Mother breeds • “Dual Purpose”

35. Maternal Breeds Chester White • Developed: • Chester Co Pennsylvania • Mid 1800’s from White hogs in the area • Characteristics: • White body • More Bone “Rugged design compared to other mother breeds” • Noted For: • Maternal characteristics • Durability • Meat quality

36. White Breeds • Chester White- white with drooping ears • origin - Chester and Delaware counties of Pennsylvannia • excellent mothering ability, prolific, and adapt well

39. White Breeds • American Landrace- white long bodied, level topped, straight snout and lop ears • origin- Denmark • Very prolific and may have 16 to 17 pairs of ribs (normal is 13) • may have black spots or freckles

40. Mother Breeds Landrace • Developed: • From Danish Landrace • 1930’s imported • Characteristics: • White with Big Droopy ears • Fine boned • Distinctively long bodied • Noted For: • Most Prolific Breed • Largest litter size

42. Other Breeds • Hereford • Tammworth • OIC - Ohio Improved Chester • Many hybrids for commercial breeding

44. Cross Breeding Crossbreeding • Developed: • To improve the hog being developed by utilizing the positives from the breeds selected • Greater performance and growth rates from increased hybrid vigor

46. Developing F1 crosses Yorkshire Hampshire

47. Developing F1 crosses Duroc Hampshire H D Terminal Boars

48. Terminal Line Maternal Line