The Pig

The Pig - 2
  • Life span: 13 and 15 years
  • Where it lives: Forests / Households
  • Diet: omnivorous
  • Class: mammalian
  • What to eat: Roots, seeds, leaves
  • Predators: People, wolves, snakes

Origin

The Great White pig is by far the most common breed of pigs in the world. In 1981, there were 3,990 pigs in the Great White race in England, placing them at the top of pig breeds in their home country.

The Great White is distinguished by its particularly picturesque appearance, its high ears, white color, deep pink skin and deep side.

They have been valued for bacon production since the beginning of the breed. As the name suggests, it is characterized by its size. The breed is native to Yorkshire County, England, but it is difficult to determine their exact evolution.

The number of domestic pigs is about 961 million heads, of which 190 million in Europe and 489 million in China.

Pig’s Food

Pig fattening is more cost-effective at young age; fattening at the middle age begins at 6 months and the adult at 12 months or after the animal was removed from breeding.

Feed that goes into pig feed daily must be easily digestible, in other words, it can be easily transformed by the pig’s stomach into substances that can be assimilated into the body and then transformed into meat.

The best digestibility coefficient of the feed is between 80-90% of the total quantity and this is done when the administered feed is based on barley and corn.

Pig’s Aspect

The pig has an elongated butt, thick skin is called sorice and is covered with harsh and rare hair.

To ease their classification, pig breeds were divided into 4 large groups:

  1. mixed breeds where we find the Great White, Landrace, Duroc.
  2. meat breeds including Pietrain, Landrace Belgian, Hampshire.
  3. breeding breeds group including Meishan, Jianxing (Chinese breeds).
  4. local breeds that predominantly meet in unfavorable areas, where animal husbandry conditions are precarious.

Pigs of mixed breeds are good both for breeding and for fattening and meat, pigs are reared almost exclusively for the meat, and Chinese pig breeds offer the highest yields: between 14 and 17 pigs in a single breeding.

Almost any small farmer knows that a pig should be free of rodents. Let’s not forget that small mammals are responsible for the transmission of many diseases, many of them deadly. So, the most dangerous diseases that can affect the pigs are: ascaridosis, trichinosis, scabies or lice.

Depending on the production capacity of pigs it is classified into:

  • primitive races close to the first pigs resulting from domestication (Stocli, Baltaretu)
  • improved breeds, possessing productive meanings (Bazna)
  • perfected breeds that group breeds with superior productive attributes (Landrace, Great White).

Pig’s Features

The Great White is regarded as a one-breasted breed and resistance, with the ability to withstand climatic variations and other environmental factors. Their ability to cross and improve other breeds has turned them into an important factor in pig production.

For decades, they have been known as favorite animals on the markets where high quality pork and bacon are sought. Their tendency to grow and not to over-fat has made them both preferred wherever they are raised for smaller ones, and on the markets where they are raised to reach large waists.

The Great White Pig is recognized for its high maternal instincts and for the high milk production. They are not only supple and active, but they are quite stable on their feet. It carries considerable length with grace and ease.

Their height, or the length of their legs, helps them stay active and have a long life. Although the Great White was originally created as an active and outdoor breed, it does well also in agglomeration and limited space.

Pig’s Reproduction

Sexual maturity is reached before the age of one. The pig can even give birth to 15 piglets at the first birth. The gestation period and frequency of “heat” is about 15 and 21 days. In the second period of “heat” is recommended mating.

After 12-16 hours, the next morning, after the so-called “reflex to accept” (that is, accepting the male to climb), we can say that the mating time has come.

New breeders need to know that: The domestic pig is not violent and does not bite in defending piglets, but just makes fun, but I recommend caution because there are exceptions.

A healthy pig, age-matched, and optimal body weight, maintained and fed properly, can produce piglets up to the age of 6 to 7 years, over 8 to 10 times.

Factors influencing pig growth:

  • Exogenous factors refer to: the quantity, quality and mode of feeding, the conditions of care, the growth and fattening technology, the mode of transport.
  • Endogenous factors are the breed, the level of animal breeding, sex, prolificity, breastfeeding capacity, number and weight of weaned piglets, precocity and feed utilization, body health and strength, slaughter yield and carcass quality. Sex also influences meat production.
  • Castrated and uncastrated males give 8-10% more meat than females, but females give a higher quality meat and less fat.

The Pig - 1

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