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 breeds. However, Buckshire pigs are known for having a low number of litters and higher fat content in their ketone bodies.
**1. Physical Characteristics:**
Buckshire pigs have a black coat, with white hair on the tips of their head, tail, and limbs, commonly referred to as "six white." Their head is short, with a short snout and slightly concave face. The ears are erect and slightly forward-facing. They have a short neck, a deep and wide chest, a straight back, and strong, short legs. Their body shape is cylindrical, giving them a compact and sturdy appearance.
**2. Breeding Performance:**
Under normal feeding and management conditions, both males and females reach sexual maturity at around 10 months of age and weigh approximately 100 kg. Sows typically give birth to about 7 piglets per litter, with an average birth weight of 1.33 kg. The weight of weaned piglets at 60 days varies depending on feeding and management practices. According to data from the Northwest Agricultural College, the average weight of weaned litters was 90.79 kg, with a standard deviation of 26.73 kg.
**3. Finishing Performance:**
Finishing pigs have an average daily weight gain of 476 grams. Their slaughter rate is 73.85%, with lean meat making up 54.56% of the carcass, fat 32.06%, skin 5.41%, and bone 7.95%. The ratio of leg to hip is 26.84%, and the proportion of flower oil is 5.06%. The eye muscle area is 26.16 cm², with a ketone body length of 73.63 cm and a fat thickness of 3.86 cm. The skin thickness is 0.38 cm.
**4. Adaptability:**
When first introduced to Henan Province in 1956, Buckshire pigs experienced breathing difficulties during the summer, with severe cases of asthma and heatstroke leading to some deaths. After several generations of breeding and adaptation, their ability to tolerate the local climate improved significantly. By 1960, the occurrence of breathing problems and wheezing had decreased substantially, indicating better acclimatization to the environment.
Overall, while Buckshire pigs have certain limitations, they remain a valuable breed due to their resilience, physical structure, and historical significance in pig breeding.
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