Pig breeds classification, pig breeding recipes

1, long white pig: color all white, head long and narrow, ears stretch forward, back slightly arched, hindquarters developed.2, large white pig: body color is white, ears small and upright, back flat or slightly arched, strong body.3, Duroc pig: mouth slightly shorter, back arched, abdomen straight.4, Pietrain pig: greyish-white and black outer skin, short limbs, hindquarters full of muscle.5, Hampshire Pig: long and straight mouth, slightly arched back and straight abdomen.

I. Classification of pig breeds

1. Lean pig

Lean pig, also known as meat pig, this pig produces a thin skin is stronger, its shape is streamlined, the abdomen does not sag, the length of the body is generally longer than the chest circumference of about 15-20 cm. The breed is fast growing and has a high feed compensation, but is more stringent on feed requirements, with the head portion removed after slaughter and a lean meat percentage of over 55%.

2, fat pig

Fat pig body with a large amount of fat, fat accounted for 35-45% of the carcass, lean meat accounted for only 38-45% of its shape is generally brick-shaped, wide and short body, early maturity, easy to get fat, the body length is equal to the chest circumference, or the length of the body is less than the chest circumference of 2-5 cm. The breed does not tolerate rough feeding, has thinner skin, fine and mild meat, and most of the local pig breeds in China belong to this category.

3, the inner pig

This breed is between the type of lean and fat pigs, medium-sized, full, strong, adaptable, carcasses in the lean meat accounted for about 50%.

4, common pig

(1) long white pig: originated in Denmark, is one of the world's more widely distributed varieties of lean pigs, the breed color all white, head long and narrow, ears stretching forward, body long and thin skin, 1-2 pairs of ribs, slightly arched back, flat abdomen, hindquarters are developed, strong body. Boars are generally about 400-500 kilograms when they reach adulthood, and sows are generally about 300-400 kilograms when they reach adulthood, with 10-12 piglets per litter, and fattening pigs generally weigh more than 90 kilograms at 6 months, with a carcass leanness rate of about 60%.

(2) Large white pigs: also known as Yorkshire pigs, originating in Yorkshire, England, are mainly divided into three types, namely, lean (ketia), dual-purpose (Yorkshire), fat (small Yorkshire). The breed has a white body color, small, erect ears, a long loin, a flat or slightly arched back, and a full and strong, adaptable body. The breed typically weighs over 300-400 kg as an adult, with sows averaging 1 litter and fattening pigs typically reaching over 90 kg at 6 months, with a leanness of about 60%.

(3) Duroc pig: this breed is native to the United States, the body is brownish-red, varying shades of color from yellow to brownish-red are available, the ears are medium-sized (slightly forward, upright), the mouth is slightly shorter, the back is arched, the abdomen is straight and full of muscle. When the boar reaches adulthood, it usually weighs about 340-450 kilograms, and when the sow reaches adulthood, it usually weighs about 300-390 kilograms, and the average number of piglets produced per litter is about 9. When the feeding conditions are good, the piglets at the age of 5 months can be up to 90 kilograms or so, and the lean meat rate is about 60%.

(4) Pietrain pig: the breed originated in Belgium, the outer skin is gray and black, medium-sized ears, stretch forward, shorter limbs, the hindquarters full of muscle. The breed is characterized by a high rate of lean meat, slaughter weight of 90 kilograms, its carcass lean meat rate can generally reach 66.9%, up to 70%. The disadvantage of this breed is that the muscle fiber of lean meat is thicker, and the stress disorder is more serious.

(5) Hampshire hogs: this breed is native to the United States, in addition to the shoulders, chest joints (including the shoulders and forelimbs are) is white, like a white belt (so also known as silver pig), the rest of the body parts are black. The breed has a long, straight mouth, small, erect ears, a slightly arched back, and a straight belly. Boars typically weigh about 250-350 kilograms when they reach adulthood, and sows average about 10 litters when they reach adulthood. Fattening pigs usually reach a weight of about 90 kilograms in 180 days, with a meat-to-meat ratio of 3.4:1 and a lean meat percentage of more than 60%.

(6) Sue White Pig: The Sue White Pig is a breed selected from the Yorkshire pig in the former Soviet Union, with white color all over the body, larger head, medium-sized body, erect ears, wide and deep chest, full, stout limbs, and strong adaptability. Sow adult, the average litter size of 11-12 per litter, fattening pigs lean about 50% of the carcass.

Second, pig breeding prescriptions

1, in addition to pig lice

Prepare 4 pieces of veterinary refined trichlorfon, 100 grams of talcum powder, 2 camphor pills, mixed into a powder, wrapped in clean gauze, and then spread its pat on the pig, pay attention to the pat spread to be uniform, especially to spread the abdomen, limbs, the inside of the ear, and so on the parts of the root of the ear, pat spread 1 time a day, and then use 3-5 days to The lice can be eradicated in 3-5 consecutive days.

2, the treatment of swine disease

To 50 kilograms of fattening pigs, for example, you can put 0.25 kilograms of quicklime into the water and mix it well, to be precipitated to take 2 bowls of lime water on the upper layer, and then to the bowl to add 2-3 has been mashed garlic, 50 grams of salt, a few grains of hygromycin into a fine powder, and then mix it well and filtered with gauze to the pigs to dunk it once a day for two consecutive days of the sick pigs to Eat. After that, feed the pig some light and easy to digest feed, feed to add a small amount of edible salt.

3, diarrhea and cool blood

Prepare 4-8 grams of cooked rhubarb, 6-15 grams of Scutellaria baicalensis, 6-9 grams of Rhizoma coptidis, decoct the juice and remove the dregs and then give it to the pig to be drenched, 1 dose per day, and then 2-3 doses can be used. Note that the above amount of medicine can only be decocted once.

4, clearing heat and detoxification

Prepare 5-10 grams of cooked rhubarb, 6-15 grams of gardenia and gardenia, 6-12 grams of mouton, decoct the juice and remove the dregs and then give the pig to be drenched, and even use 3 doses. Attention, the above amount of medicine can only decoct the juice 1 time.

5, astringent diarrhea

prepare 5-10g rhubarb charcoal, 3-9g umeboshi charcoal and chebulan charcoal, 15-50g medicinal charcoal (activated charcoal), 6-10g nutmeg, 5-15g pomegranate peel, decoct the juice and remove the dregs and then give the pig dunked, 1 dose per day, and even with 2-3 doses can be. Note, if there is no medicinal charcoal, you can use the bottom of the ash instead, the above amount of medicine can only be decocted juice once.