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Swine Breed Selection

The document discusses the history of swine breed selection and classification. Historically, breeds were classified as lard types or bacon types based on their fat content and the demands of the time. As farming mechanized and plant oils replaced lard, producers selected for leaner breeds suited for bacon production. Today, only meat breeds selected for high lean content are maintained to produce excellent lean carcasses. The document aims to describe various swine breeds and differentiate their characteristics and country of origin.

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Jessica Sergio
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179 views3 pages

Swine Breed Selection

The document discusses the history of swine breed selection and classification. Historically, breeds were classified as lard types or bacon types based on their fat content and the demands of the time. As farming mechanized and plant oils replaced lard, producers selected for leaner breeds suited for bacon production. Today, only meat breeds selected for high lean content are maintained to produce excellent lean carcasses. The document aims to describe various swine breeds and differentiate their characteristics and country of origin.

Uploaded by

Jessica Sergio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Swine Breed Selection

I. Introduction
Historically, swine breeds were classified as either lard type or bacon type. The so-called
lard types were all developed in the U.S. during the 19th century when lard was in demand. At
that time, people did hard physical labor for many hours each day which required much energy.
Swine producers then selected for short, thick hogs that could convert the abundant corn into lard
and pork. Duroc, Chester White, Hampshire, Poland China, Spotted and Berkshire are all
descendants of lard type hogs [carcass high in fat].
The advent of farm mechanization and the use of plant oils for shortening and cooking
purpose have markedly reduced the need for lard. As a result, swine producers selected for
large, long and upstanding hogs. In England, bacon production became popular in which swine
types with minimal fat were required. Yorkshire, Landrace and Tamworth were examples of
bacon type.
When swine breeders switched to selection for production of lean meat, they developed
the present-day pig, which is high in lean and has long body with plump ham and trim jowl.
They make excellent carcasses. These swine are classified as lean or meat type [carcass high in
lean meat]. Today, only the meat breeds are maintained.

II. Intended Learning Outcomes/Objectives:


At the end of the topic, you should be able to the student should be able to describe the
various breeds/strains of swine and differentiate each from the other.

III. Materials
1. Worksheets
IV. Student Activities
1. Identify the country of origin of the given swine breeds.
2. Characterize the given swine breeds.
3. Describe the different strains of Philippine native pigs

V. Results
Provide the answer to the following by completing Tables 1 & 2 through providing the
characteristics of each breed/strain. Do not forget to include your references.

Table 1. Common breeds of swine


Breed Country Of Size Color Ear Notable Characteristics
Origin Pattern Type
Duroc

Yorkshire/
Largewhite

American
Landrace

Danish
Landrace

Hampshire

Large Black
Berkshire

Chester
White

Poland China

Pietrain

Table 2. Philippine native pigs


STRAIN COMMON PROVINCE TYPE OF DESCRIPTION
NAME WHERE THE EAR (Color Pattern &
STRAIN other unique
ORIGINATED features)

Sus philipensis

Sus barbatus

Sus cebifrons

Sus oliveri

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