The breed of piglets of meat breeds: meat-sebaceous, meat (bacon). Peculiarities of growing

All breeds of pigs are divided into three main groups: sebaceous, meat-sebaceous and meat. Growing the last two varieties costs a little more than the first. In any case, any breed of piglets needs careful care. Meat breeds with excellent productivity indicators, bred in Russia, just like meat and greengroceries, there are several.

Key Features

From the sebaceous meat pigs differ in that the fatty layer in them is distributed in the carcass evenly. Hence their second name - bacon. Breeds of meat direction pigs are:

• Elongated body, slightly stretched to the withers;
• Long limbs;
• Narrow sacrum, back and withers;
• Elongated ribs and hams;
• Lightened head.

Meat-sebaceous breeds are also very popular in our country. Growing them a bit easier than bacon. At the same time from such pigs you can get not only quality meat, but also fat, which is also a valuable product. This group of animals has a second name - universal.

The division of breeds into meat and meat-greengages is to some extent conditional. The quality of the carcass of a grown animal depends to a large extent on the characteristics of the diet. Sometimes a bacon pig gets a lot of fat. And vice versa, from greasy - meat.

What breeds of pigs are bred in our country?

In Russia, as in many other countries around the world, pig production is widespread and is one of the traditional types of agricultural activities. The most popular among farmers in this case are such meat species as landrace, early-ripened meat and Estonian bacon.

Also in many farms are engaged in breeding hybrids obtained on the basis of pigs Duroc. The Urzhum breed of piglets is quite widespread in our country. Meat breeds, of course, are more divorced. However, these 5 are the most popular. As for meat and sebaceous species, most of them in Russia grow large white, Breitovsk and Siberian northern varieties.

Pig dourocks and their hybrids

This breed was registered in 1883 in the territory of the United States. Its main distinguishing feature is an unusual red-brown color. The Duroc breed has:

• A deep and broad body of moderate length;
• Very strong high legs;
• Slightly curved profile of the head;
• Ears with lowered ends.

Sows Duroc in Russian conditions differ relative fertility and can bring up to 7-9 piglets. Hybrids of this breed are usually obtained by crossing with the red-bellied pig. In this case, the most valuable is the young F2 of the second generation.

Pigs of landrace breed: features

This species was bred in Denmark around the last century. Parental for her became a large white and lop-eared pig. The distinctive features of the Landrace breed are: white skin with soft bristles, well-developed dense hams and spinal musculature, long, drooping ears. Its popularity among pig farmers of landrace breeds was deserved in the first place for endurance, multiplicity, good weight gain. Breeding them is easier than many other species. The fact is that landrace is very resistant to stressful situations.

Early ripening white

These pigs were taken from us in Russia. The breed was registered in 1993. Its distinctive features are:

• Very wide body;
• Large fleshy ham;
• Slightly saggy ears.

Early-maturing this breed is called because it is possible to fatten such pigs to slaughter weight faster than animals of other species. The strengths of these guinea pigs include, among other things, endurance. You can raise early maturing white in any regions of our country.

Estonian bacon

The animals of this breed were obtained by crossing Landrace, long-eared European, Finnish, German and large white pigs. This species absorbed all the popular features of their fellow humans. The characteristic features of the Estonian bacon are sagged ears, pink skin, well-developed hams and slightly thin bones.

The Estonian bacon breed of pigs is characterized by unpretentious eating habits, fast weight gain (up to 330 kg), fecundity (up to 12 piglets) and endurance. Some of its weaknesses are the weakness of the pastern and the stump of the sacrum. There are several lines in this breed: the pikker, the siber, the pirate, etc. The Estonian pig, among other things, is often used in hybridization in some regions of our country.

Urzhum pig

This breed was created in the Kirov region and was registered in 1957. Its main distinguishing features are the following:

• Massive, rough bones;
• Dry head with an elongated snout;
• Deep, long torso;
• A narrow back;
• Bulging, prominent belly.

This breed is popular primarily because of precocity and very good qualities of meat. Urzhum pigs are allowed to contain, including pasture technology. Among the advantages of this breed, among other things, include the calm disposition and care of sows in relation to offspring. The average weight of boars of this breed is 310 kg. A sow at a time can bring up to 12 cubs.

Large white pig

Representatives of this breed were brought to Russia in the eighties of the XIX century. However, they did not receive special dissemination at that time. Secondarily, a large white pig in our country began to breed in the 20 years of the last century. For a number of years this was the only factory breed of pigs in Russia. Meat breeds bred in our country to date, of course, much more. However, the largest white still remains the most popular.

Its distinctive features are: a white suit, a strong constitution, a light head with a massive forehead, large ears, a long wide back, well-developed hams and low, correctly set legs. White breed of pigs is valued primarily for early ripeness. Live weight of adult boars can reach 350 kg. The uterus brings 11-12 piglets at a time.

Breitovskaya meat and greasy rock

This species was bred in the Yaroslavl region. As parents, breeders selected Danish landrace, large white and local breeds. The main distinguishing features of Breit's meat-and-fat pigs are:

• White color;
• Large sizes;
• Head with a curved profile;
• Long drooping ears;
• Wide and deep chest;
• Muscular back.

The main advantage of this pig is high fertility. One uterus can bring two litters a year for 11-12 piglets.

Siberian Northern

This breed was bred in the Novosibirsk region. Parents for her were local, not too productive, but well-adapted to the cold climate of the pig, and boars large white. Distinctive features of Siberian northern are the following: harmoniously built body, strong constitution, wide back, elongated sacrum, strong legs, well developed hams. The pigs of this breed are especially valuable for their fertility (up to 12 piglets), calm disposition and quick weight gain (up to 360 kg).

Features of the content of meat and meat-and-greybroods

Fattening of such animals is carried out by two main technologies: meat and bacon. Until the age of 2.5-3 months, the daily ration of piglets consists of the following products:

• Mixed feed - 1.3 kg;
• Potatoes - 250 g;
• Return - 1 kg;
• Beets - 250 g.

Then the grown-up young growth is transferred to meat or bacon fattening. Slaughter is usually produced when the weight of the pig reaches 100-120 kg.

Features of meat fattening

This technology of content includes two main periods. At the preparatory stage, the basis of the diet for meat fattening is green and juicy feed (30%). It can be root crops, melons, bean tops, etc. In the winter, silage and herbal flour can also be used . Protein for every feeding unit in this period should be about 115 g.

In the second stage of fattening, concentrated food (85-90%) becomes the basis of the diet. The most commonly used grain mixtures (wheat, barley, corn, oats). For reasons of economy, bran can also be added. Sometimes in the second stage pigs are fed potatoes. But in this case at least 50% of the diet should be concentrates. At the final stage, from the "menu" of pigs, it is mandatory to exclude any additives and products that can worsen the taste of meat (fish, bran, soy, millet).

Bacon fattening

This technology allows you to get very tasty pork meat with thin fat layers. Piglets for such fattening are selected at the age of 2.5 months. In this case, the boar-makers are necessarily castrated. The daily ration of animals with this method looks like this:

• Return and concentrates (barley is mandatory) - 1,5 kg;
• Green fodder - 3 kg;
• Root crops - 2 kg;
• Salt - 20 g.

In the last months of the maintenance of pigs, as in the case of meat fattening, soy, bran, fish, etc. are excluded from the diet.

Fattening pigs to fatty conditions

This technology is often used in the cultivation of meat and sebaceous species. In this case, the pigs are killed after they reach a weight of about 200 kg. For fattening to fat conditions, take a hundred kilograms of piglets. The basis of their diet in the future are products containing a large number of carbohydrates. This can be beet, maize, potatoes, fodder molasses, etc. Also give concentrates. At the beginning of fattening, wheat and corn are usually used as the latter, millet and barley at the end.

When organizing a farm in the first place, of course, you need to determine what kind of a pig in your particular case. Meat breeds, characterized by excellent productivity, fertility and endurance, there are many. Good care and proper feeding with a competent choice of young animals will make the farm profitable and profitable.