Large white breed of pigs: description and characteristics, keeping and breeding

Speaking of pigs, people imagine a typical domestic pig with a plump body in the form of a barrel and a pink patch. A similar characteristic can be given to several breeds, but the large white breed of pigs is considered classic. Such pigs are found in every livestock complex, farm and housekeeping. They adapt to all living conditions, are distinguished by high productivity, which have earned worldwide popularity.

History of Appearance

England is considered the birthplace of large white pigs. Initially, long-eared pigs were bred there, over time they began to improve them with more careful selection, they created better living conditions for them. As a result, breeders bred the Leicester pig.

Further, the breeding of a large white pig took place in stages:

1. In the 19th century, accelerated modernization of breeds began to take place. The local March and Leicester breed of pigs began to be crossed with the Romanesque (Neapolitan, Portuguese) and Asian (Siamese) varieties. Breeding work was carried out in almost every livestock farm.
2. In the 1830s, a stable breed of pig with high productivity but small size was bred by a British cattle breeder. The breed was called "small white". Animals were not popular, as they were demanding on the conditions of detention.
3. In 1851, the offspring of a long-eared Leicester and a small white pig were exhibited at an agricultural exhibition. The piglets had high productivity and fertility, good meat characteristics. The breed was called the Yorkshire pig, it was immediately appreciated by English breeders.
4. So that the breed does not degenerate, in 1885 breeders began to develop a single standard and establish a stud book. Since then, the official name of the breed has been the large white pig.

The export of large white pigs to the territory of the Russian Federation and European countries occurred in the 1890s. War and economic devastation negatively affected the breeding of the breed in Russia, English breeding pigs degenerated by 80%. When the political situation stabilized, the country decided to create a state pig industry. For this reason, in the 1920s, the UK imported ~700 animals to Russia, which were used to breed Soviet pigs.

Russian and English pigs had differences: the former had a massive constitution, high fecundity, more easily adapted to the harsh Russian frosts. Previously, when breeding pigs, attention was focused on the quality of fat, which led to a decrease in the proportion of meat breeds. In the 1990s, consumer demand changed, with more attention being paid to the meat qualities of animals.

Description, features and productivity of the Large White breed

Large white pigs have a strong constitution, a lot of weight. A boar weighs 330-355 kg, and a pig weighs 225-255 kg. Animals have strong bones, harmonious, correct physique. The body is massive, long - in males 192 cm, in females 169 cm. The head is medium in size, the forehead is wide, the snout is of medium length. Representatives of the breed are distinguished by a deep chest, broad back, massive loin.

The neck is wide, long, the hams are of medium severity. The shape of the ribs is rounded, the paws are strong, with powerful hooves. The eyes are small, dark in color. Pigs have a light pink skin tone, its structure is dense and elastic. The body of the pig is covered with thin, thick bristles. There are no spots or marks on the body. Individuals of the Large White breed are characterized by a calm, phlegmatic character.Large white pig breed has the following performance characteristics:

• Animals are precocious - in 24 hours they gain 750 g of weight. Individuals weighing 100 kg are taken for slaughter, piglets gain this weight six months after birth. For a pig to gain 1 kg of weight, 4 kg of feed must be spent on it.
• By the 1st year, the animal gains about ~200 kg. An adult sow weighs 240-255 kg, a boar gains up to 355 kg.
• The slaughter weight of the carcass to the pre-slaughter weight of the pig is 81%. The meat is pierced with thin fatty layers, which makes it juicy and soft.
• High fertility rate - 10 to 14 piglets are born to an adult sow.

The following productive varieties are distinguished from the modern livestock of large white pigs:

• meat;
• meat-greasy;
• greasy.

Preference is given to animals of the meat-greasy (universal) variety.

Main pros and cons

White large pigs have earned huge popularity because of:

• Adaptation to the harsh conditions of the Russian climate.
• Unpretentiousness to feed. Animals perfectly perceive the replacement of feed with quality products. But if the farmer can't feed them quality feed, they have no problem eating what they're given.
• Flexible genetic structure and excellent meat quality. Large white pigs are famous for their "marbled" meat.
• High fertility. A large number of offspring leads to a rapid increase in livestock with a small number of broodstock. This helps to reduce the cost of meat products.
• Excellent precocity. For six months, piglets gain the necessary weight and are ready for slaughter. This helps to reduce the cost of goods, unlike a pig of a late maturing breed, which is spent on more feed units.

Farmers are often afraid to breed large white pigs because of:

• Propensities for obesity.
• Soft cheeks.
• Dangling sacrum.
• White color, which appears when walking animals in places unprotected from the sun.
• Sensitivity to frost, sun. Pigs are not driven out to pastures in areas with a southern climate, where in summer the air temperature exceeds +30 ° C. With the onset of winter in the northern regions, animals are not taken out of the stall.
• High fat content. For many years, Russian breeders have paid special attention to breeding greasy-type animals. In the modern world, people have switched to meat, due to which the demand for breeding individuals of meat and meat-fat type has increased.

Among Russian breeders, large white pigs are popular due to the balance of positive and negative aspects of their breeding. The breed has many advantages over other breeding pigs.

How to keep a breed

To keep a large white breed, it is necessary to equip a warm pigsty, think over a ventilation system, and install a lot of lighting fixtures. The pigsty must be divided into zones where the pigs can sleep, walk, bathe, eat.

The place where the piglets will be is equipped with a 3 m2 machine, for the sow the area is expanded by 1-1.5 m2 more. The suckling uterus is allocated 6.5 m2, the area must be comfortably equipped and cleaned regularly. Particular attention is paid to the strength of buildings and fences, since animals can easily destroy a flimsy partition or make a tunnel.

Piglets need five meals a day and a comfortable stall. The water in the containers should be cool - this will prevent intestinal infections and disorders in animals.

Features of food

White large pigs are recommended to eat food rich in vitamins, minerals - they facilitate the adaptation of animals to temperature changes.Pigs need a spacious pasture protected from the scorching sun and long walks. The best diet for animals will be foods like:

• potatoes;
• carrots;
• beets;
• radishes;
• pears;
• apples;
• dairy products;
• pea;
• alfalfa;
• compound feed;
• barley;
• oats;
• wheat;
• rye;
• cabbage leaves;
• legumes;
• zucchini;
• corn;
• pumpkins.

Young animals are fed boiled root crops, plant foods, wheat and whey. One pig consumes 2.5-3 kg of feed in 24 hours. It is recommended to add s alt to food.

Breeding rules

The large white breed of pigs is characterized by early puberty - they become adults as early as six months. The first mating is recommended to be carried out on the 8th month - so the female will be able to normally, fully bear the cubs. The he althiest offspring are piglets born by the sow in the 10th month.

Knitting should be prepared in advance, choosing the right time. You can determine the excitation of the female by the redness and swelling of the genitals, from which the discharge oozes. Piggy thrashes around the stall, grunting, squealing and refusing to eat.

At the peak of sexual activity, the female becomes immobile, inviting the male to copulate. Pregnancy in large white pigs lasts up to 4 months. Before giving birth, the sow's genitals swell, the mammary glands greatly increase, and the belly drops. The mom-to-be moves restlessly around the stall, making herself a bed out of straw.

Every breeder should know how to make it easier for a pig to give birth. After birth, piglets are cleaned with patches, ears, mouth, removing excess mucus. After that, they proceed to wiping the torsos with a soft towel and cutting off the umbilical cords. Iodine is used to cauterize the navel. Next, the piglets are brought to their mother to suck on colostrum.

Pigs are recommended to be brought to the mother, even if she is giving birth at this moment. This is to improve the vitality of the babies, relieve sow pain and speed up the completion of labor.

Prevention and treatment of diseases

White large pigs are prone to pneumonia, scabies, helminths. It is important to carry out the treatment in a timely manner, regularly clean the pigsty and bathe the pigs 4 times a year. At the first signs of pneumonia, it is necessary to call a veterinarian, give the animal 1 tablet of paracetamol - it will relieve the fever.

Pigs can become depressed or lethargic - this indicates they are overheated. In a sick pig, the gait changes, the heart rhythm goes astray, the pulse quickens. The extreme degree of the disease is characterized by convulsions, vomiting, and the release of foam from the sinuses. Before the arrival of the doctor, the pig is wiped with a wet rag, taken out into the street, and given water. If the animal worsens, intravenous glucose with caffeine is administered.

Is it profitable to start

Large farms need a large white pig breed for good profitability. A high level of fertility contributes to the rapid increase in livestock. Animals consume feed moderately, compensating for it with excellent meat quality. Small farmers and private households benefit from the ease of keeping the breed.

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