1. 1

2. 2 Origin: –Denmark; origin traces to Danish Landrace which were first imported into the U.S. by the United States Department of Agriculture in 1934 Characteristics: –exceptionally long bodied with 16/17 ribs with large, drooping ears –face is long and narrow –body conformation is similar to most other breeds in that a long, deep, wide-sprung body conformation is desired –some show weakness in the topline, almost to the point of being sway-back because of their extreme length –white in color

3. 3 Characteristics cont.: –disqualifications for registration of purebreds includes; black hairs and fewer than six teats on each side of the udder Size: –mature boars weigh 700 to 900 lbs.; some, depending on conditions, will weigh in the range of 550 to 750 lbs. Usage: –best suited for use in crossbreeding systems with breeds of U.S. origin –highly valued by commercial swine producers for maternal traits which the females have such as prolificacy, mothering ability and fast growth rate –high percent carcass weight

4. 4 Origin: –England; thought to have originated from crosses of the old English hog and hogs of Chinese and Siamese origin –improved in the Berkshire region of England during the 1800s and imported to the United States in 1823 Characteristics: –have black coats, white feet and legs, a white stripe on the face and a white tip on the tail –lack of white on one or more of the points is tolerated for registration –face should be broad and slightly dished; snout should be somewhat short; medium dish of face is desired, enough to lend breed distinction –ears should be medium in size, set well apart and be erect

5. 5 Characteristics cont.: –jowl is firm, yet more prominent than on other breeds –should be alert, vigorous and have sound feet and legs –are one of the most predominant breeds of swine Size: –smaller-sized –mature boars should weigh approximately 650 to 800 lbs.; mature sows weigh approximately 450 to 650 lbs. Usage: –produce good quality carcasses which have a desirable ratio of lean to fat –have been used in crossbreeding programs –sows are prolific enough to produce economically for the average producer and boars are active breeders

6. 6 Origin: –United States; Chester County, Pennsylvania –foundation stock included imported swine of English Yorkshire, Lincolnshire and Cheshire Characteristics: –as the name indicates, is all white –ideal body conformation of the Chester White encompasses good length of side, depth and width indicated by a wide stance at the floor of the chest and between the hind legs

7. 7 Characteristics cont.: –should have a semi-level topline from head to tail –head is medium in length with a slightly dished face and drooping ears Size: –regarded as medium-size at maturity –mature boars will range from 600 to 900 lbs. depending on stage of condition, while the sows will fall in the 500 to 700 lb. range Usage: –considerable number are produced as purebreds, however, this breed inherits maternal traits – prolificacy, milking and mothering ability

8. 8 Origin: –United States; originally called the Duroc-Jersey, originated in the northeastern United States –developed through the crossbreeding of the Jersey Red and the Red Duroc Characteristics: –vary in color; acceptable colors may range from light golden to very dark red –face should be slightly dished and the snout medium in length –ears should be drooping –raggedness of conformation, spring of rib, width between the front legs and deep bodies are preferred –very adaptable to a variety of conditions, and as a result are raised in many areas of the U.S., Canada, South America and other regions of the world

9. 9 Size: –large, rugged breed –mature boars weigh in the range of 750 to 1,100 lbs. and sows usually weigh approximately 500 to 700 lbs. Usage: –considered one of the Boar Breeds and are often used as sires in three-breed rotational crosses for commercial crossed operations –mild temperament, good performance traits and good mothering ability have also made them a popular purebred enterprise –early-maturing and produce good quality carcasses

10. 10 Origin: –thought to have originated in England and imported to the U.S. in the early 1800s Characteristics: –must be black with a white band encircling the shoulders, including the front legs and feet in order to be registered; white on the head, on hind legs above the butt of the ham and white covering more than two-thirds of the body is not tolerated –some are longer and straighter in their faces than other breeds –ears should be erect, however some today have ears tilted to some degree –have a more active disposition than some breeds

11. 11 Characteristics cont.: –improvement has been made in the breed in recent years and loin eyes are usually among the best when compared to other breeds Size: –medium-size –mature boars weigh about 700 to 900 lbs. and sows about 550 to 750 lbs. Usage: –produce very high quality carcasses with little waste –considered one of the Boar Breeds; often utilized as sires in crossbreed operations –sows are considered good mothers

12. 12 Origin: –United States; originated in Kentucky –developed through the crossing and refining of Russian, Berkshire and Grazer hogs Characteristics: –medium in length and rugged in their makeup –some are short and steep in their rump, but usually carry down into deep, wide, full hams –has a face of medium length which is slightly dished with drooping ears –black in color with white points on all four feet, the of the nose and tip of the tail

13. Size: –one of the largest breeds of swine –boars often weigh between 850 to 1,000 lbs.; sows usually weigh about 650 to 900 lbs. Usage: –known for having sound feet and legs and producing high quality carcasses –excellent feeders and gain readily 13

14. 14 Origin: –United States; originated in Indiana –developed from the Glauces Spotted hog of England and Poland China bloodlines, thus leading to the former breed name Spotted Poland China Characteristics: –body conformation and head and ear characteristics are similar to Poland China –most desired color is spotted black and white – 50 percent of each –have good length of side, should be deep sided with adequate width, as evidenced by spring of rib –face is medium in length and slightly dished with drooping ears

15. 15 Size: –similar in size to the Poland China –well-fitted, mature boars weigh 750 to 1,000 lbs.; the sows weigh about 500 to 700 lbs Usage: –has enjoyed some recent popularity ranking in the top four numbers of purebreds registered annually in the U.S. –used today in many crossbreed programs as well as being raised as purebreds –strengths include satisfactory prolificacy, growth rate and structural soundness

16. 16 Origin: –England; first improvement in the breed was made in the Yorkshire region and surrounding counties –first imported to the United States in the 1830s Characteristics: –face should be broad with a medium dish and the snout should be medium in length with a broad nostril –ears should be medium to large in size and erect, yet some today have ears tilted forward –jowl should be reasonably trim –all white in color; black hair or pigmentation disqualifies for registry; black or bluish skin pigment is discriminated against

17. 17 Size: –considered one of the largest breeds of swine when first introduced into the U.S.; today extreme size is not considered as necessary by breeders –boars usually weigh between 700 to 1,000 lbs.; sows weigh about 500 to 800 lbs. Usage: –one of the more popular breeds being raised in the U.S. today –are considered one of the best breeds for crossbreeding –commonly used in three-breed rotational crosses and two-breed crosses –sows are often called the Mother Breed because of their prolificacy, milking and mothering ability –adequate in muscling despite being classified as a bacon-type breed; have an adequate percentage of lean to fat and yield good quality carcasses

18. 18 Assessment