Breeds of Swine: An Introduction

1. Breeds of Swine: An Introduction

2. What will be learned? • First, we will be looking at some facts about swine production, and a little history. • Then, we will be looking somewhat in depth at a few breeds of swine and their characteristics. • After assessing these select breeds of swine, we will look at desirable characteristics for certain areas. • At the end of the lesson, you will be asked to visually identify the breeds, in an oral review style. • There will be questions that must be answered accurately, on certain breed characteristics.

3. An Introduction • How many hogs are in the world, you may ask? • In 1999 there were 762 million head. • China ranks highest in the world production of Hogs. • There are about 450 million head in China • Second in World Hog Production is the European community • Countries consist of: France, Spain, Italy, W. Germany, Belgium, Netherlands, Luxembourg, Denmark, Ireland, UK, Greece and Portugal • There are about 150 million

4. Where does the US Come into the Picture? • The actuality is that the US is not far behind! • The US ranks third, with about 65 million head. • What is the ranking within the US? • Iowa ranks first • Texas ranks fifteenth

5. How does Hog Production fit into the Economy? • Relative to the Great State of Texas? • Hogs rank second in Agricultural Production • What are Hogs second best too? • Beef Cattle You probably Guessed this though!

6. So, Is pork really the other white meat? • In fact, pork is truly the next meat, as well as the other white meat. • Pork Producers launched this campaign in order to compete with the poultry industry • Has this campaign been successful? Well… Have you heard that phrase? • Per capita consumption of pork has increased with this campaign, and with the national growth.

7. How has Swine Production Improved as well as Increased? • Improved breeding • Improved feeding • Improved management programs • Improved selection

8. A little about selection…. • How do make sure that the breed that you pick is perfect? • Although we will get into this later, there is no such thing as the perfect breed! • The only thing that makes a breed close to perfect, is selecting the one that is right for the conditions that you will be raising it in. • Also, it is important to recognize what the porcine, you select will be used for.

9. How do Producers, Manage to Maintain a Profitable Herd? • The very first key, is the individual merits of the hog. • Why? For breeding purposes, these are important because their traits will be passed onto their progeny. • Other than this? • Structurally sound, healthy, thick muscled, and those that are highly efficient and also have a large body capacity if they will be used for breeding purposes. • Highly controlled selection for a breeding herd is key. High selection for crossbreeding is also important

10. Groupings of Breeds • There is a way to group swine • By Maternal Breeds: Chester White, Landrace, Yorkshire • This group is known for large litters and as replacement females • By Terminal Sire Breeds: Berkshire, Hampshire, Spot, Duroc, Poland China, Pietrain • This group is known for growth and carcass quality • We however, will discuss many more breeds than these, and will not refer to them this way.

11. Berkshire • Discovered by: • Oliver Cromwell’s Army about 300 years ago • How did they get their name? • because they were discovered at the county seat of the shire in Berk. • Berkshires were brought to America in 1823.

12. Berkshire cont… • Visual Characteristics of Berkshires’ include: • Black in color, and six white points • Six points: four white feet, some white on the face, some white on the switch, an on the tail • Any or all of the points may be there, and they do not have to have all of them to meet breed requirements • However, more than 10% of the body in white markings, would cause it to be disqualified from registration • The most distinctive: the head • The snout is short, and turned up, and the ears are erect. • Carcass Quality • Typically high (Meat Type) • At a mature weight, the frame size would be medium

13. Duroc • Primarily found in Eastern United States and the Cornbelt (Saratoga County, NY). • Originally called the Duroc/Jersey. • Believed to have originally come from Guinea. Also, some believe the Duroc to have came with Columbus on his second voyage to America. • Breed background: • Reds of New Jersey, Red Durocs of New York, and Berkshires (Red).

14. Duroc cont…. • Visual Characteristics of Durocs’ include: • Color variations from a light, almost yellow color, to a very dark red, almost mahogany. • The preferred color is that of medium cherry red • Drooping ears • Carcass Quality • Durocs can produce a desirable carcass • Considered a large breed, and with superior genetics, can be a great source for improvement. • Good muscle quality. Durocs also grow fast • Good overall quality, and often used as a terminal sire

15. Duroc cont… • Durocs are known for their mothering ability. • The sows are prolific (farrow large litters at reasonable intervals) • Excellent feeding capacity and efficiency • Excellent Milk Production • On a whole they are known for longevity, lean gain efficiency, carcass yield, and product quality

16. Chester White • Originated in Chester County Pennsylvania • Originated form breeding Yorkshire, Lincolnshire, and the Bedfordshire, in 1818, and was brought by Captain James Jeffries. • Cheshire was also used for breeding.

17. Chester White cont… • Characteristics of Chester Whites’ include: • White in Color • Drooping ears • Small bluish freckles or spots can be present on the skin, but these are not desirable • Mothering ability of sows is well noted for this breed • Sows produce large litters of piglets that grow rapidly.

18. How do We apply what we have learned? • Well first off, how many of you do Livestock Judging? • Knowing different characteristics of breeds, will allow you to know the different attributes! • What are some of the good attributes of the Chester White sow? Why would you select her over Berkshire sow? • How many of you will be showing Market Swine? • What would you select for in a market hog? • FOR THE MEAT!!!! Of course! So, what type of Hog would you select, from the ones we talked about today? • A Berkshire or a Duroc

19. The Big Pig Quiz We will be taking a look at some pictures and questions in the following slides. Take a minute to notice, look, and think! At the end, they will be graded!

20. What is my name????And, no it is not Wilbur!

21. Who am I??? • Some people think that I came with Columbus on his second voyage to America. I am typically red in color, and have good carcass quality. • I have six white points, and am black in color. I am good for the market, and my ears stand up.

22. Just 4 more questions! • Where does the United States rank, in world hog production? • Who is number one? • Where does Texas rank within the United States? • Where is Hog Production, in relation to overall Ag Production in Texas?

23. Summary • First, we have learned about a little history in pigs…. • What countries are major producers? Where the United States stands, where Texas stands, within the United States. • We then learned about three breeds of hogs (Berkshire, Chester White, and Duroc), there characteristics, and what they are known for. We will also be looking at more breeds in the days to come. • We also reviewed a little about evaluation, although this will be covered in depth at a later date.