Buckshire pigs are an ancient breed originating from the United Kingdom. They were introduced into our country over 80 years ago and have since shown good adaptability after long-term domestication, with some improvements in their production performance. During the mid-20th century, this breed was widely used in local pig farming and contributed to the enhancement of pig breeding quality. However, Buckshire pigs are known for having a low number of litters and higher fat content in their ketone bodies.
1. **Physical Characteristics**: The Buckshire pig has a black coat, with white hairs at the tips of the head, tail, and limbs, often referred to as the "six white" feature. It has a short head, a short snout, a slightly concave face, erect ears that point slightly forward, a short neck, a deep and wide chest, a straight back, and short, strong legs. Its body shape is cylindrical, giving it a compact and sturdy appearance.
2. **Breeding Performance**: Under normal feeding and management conditions, both male and female Buckshire pigs reach sexual maturity at around 10 months of age and weigh approximately 100 kg. Sows typically give birth to an average of 7 piglets per litter. The average birth weight of each piglet is about 1.33 kg. The weight of 60-day-old piglets varies depending on feeding and management practices. According to data from the Northwest Agricultural College, the weight of weaned litters reached an average of 90.79 kg, with a standard deviation of 26.73 kg.
3. **Finishing Performance**: Finishing pigs show an average daily weight gain of 476 grams. The slaughter rate is 73.85%, with 54.56% lean meat in the carcass, 32.06% fat, 5.41% skin, and 7.95% bone. The ratio of leg to hip is 26.84%, while the flower oil proportion is 5.06%. The eye muscle area measures 26.16 cm², with a ketone body length of 73.63 cm and a thickness of 3.86 cm. Skin thickness is 0.38 cm.
4. **Adaptability**: When Buckshire pigs were first introduced to Henan Province in 1956, they experienced breathing difficulties during the summer, with severe cases of asthma and heatstroke leading to several deaths. However, after several generations of breeding and adaptation, their ability to cope with the local climate improved significantly. By the hot summer of 1960, symptoms such as shortness of breath and wheezing had decreased noticeably, showing a clear improvement in environmental tolerance.
Overall, despite some limitations, Buckshire pigs have proven to be a resilient and valuable breed, especially after long-term domestication and selective breeding. Their unique characteristics make them an important part of the country's livestock heritage.
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