AG_2103_practical_01.pdf
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This document identifies and describes several common pig breeds: Berkshire, Duroc, Hampshire, Landrace, Spotted, and Large White. For each breed, it provides the main purpose for rearing (meat or lard), typical distribution regions, and distinguishing physical characteristics such as size, coloration, ear shape, and other features. The document serves to introduce students to the identification of pig breeds based on their external appearance and geographic origins.
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AG_2103_practical_01.pdf
- 1. P.A.S.S. Pushpakumara | Advanced Technological Institute- Gampaha AG 2103 - Non-Ruminant Animal Production – Swine Practical No. 01 Identification of pig breeds and their external features Advanced Technological Institute - Gampaha Department of Agriculture Year II Semester I
- 2. P.A.S.S. Pushpakumara | Advanced Technological Institute- Gampaha Breeds and their characteristics Breed Name Main purpose for rearing Distribution Characteristics Berkshire Meat UK. Japan Australia New Zealand South America Medium sized. Black with white feet, face and tail tip. Erect ears, short snout Duroc Lard North and South America Medium length, Light gold red to dark red colour, droopy ears, Hampshire Meat U.S. Medium weight, long body, black and white forelegs and shoulder (belt), Small erect ears. Landrace Meat U.S. North and central Europe Medium in size, White often with small black spots, Drooped ears Spotted Meat U.S. Black and white spotted, droopy ears, Large white Meat World wide White, sometimes with dark areas, Erect ears.