The Duroc pig is native to the United States. It is a race that can find it all over the world, although breeding especially in Europe and the United States.
It has made a dent due to its good qualities of both growth and quality of the meat since it is very lean.
Characteristics Details Of Duroc Pig:
The Duroc pig is of medium size and length. Males reach a weight of up to 195 kg and females up to 150 kg.
Correct shaping with adequate bone. Smooth hair and abundant. The main characteristics of this breed are its rusticity and to produce a meat with a high degree of fat infiltration. Very suitable for the processing of ham and loin.
Therefore, arrives to use massively for the production of white pork, such as Teruel Ham, and for the production of Iberian pork.
It differs from other breeds by the characteristics of its channel and food efficiency. Strong hooves and legs make Duroc an excellent choice for difficult breeding conditions, resistant to diseases and warm climates.
The Duroc pig also has the characteristic of having numerous layers, characteristic that frequently conserves in programs of the crossing.
It also has good growth speed and conversion rate. It is the breed that uses as a basis to act as a finalizer in the hybridization programs of the early and Iberian breeds.
The skin of this species is of a reddish color like a brick with light reddish. The head of this species is relatively small, with a concave profile and very lively eyes.
While the ears are of medium length. Light and falling, with the tips down, without hindering the vision. The neck is short with clean insertion in the trunk.
On the other hand, it is wide and with correct union with the trunk. The back is broad, well muscled, convex, and can be straight in very shaped animals, especially if they are young.
Just as the abdomen is well collected, with a straight lower line and a minimum of twelve normal breasts regularly placed. The buttocks and thighs are full, compact and round, descending to the hock.
Average daily gain 20-90 kg (g / day) 695
Conversion rate 20-90 kg (kg / kg) 3.1
Performance of the channel at 90 kg, without head 74%
Length of the channel (cm) 93.5
% noble pieces 61
% estimated lean rate on channel 52
The main virtues of the breed for use in the meat industry are:
- Increased fat infiltrated when crossed with other breeds, which gives high meat quality
The meat that contains the highest percentage of genes from the Duroc breed is juicier, more tender, with good taste and lacking bad odors besides muscular pigments.
- Good meat production.
- Ideal to complement the virtues of other breeds, mainly those of the Iberian trunk, improving the conformation of these, giving noble pieces (ham and pallets), with a form and proportion muscle/fat more demanded by the market than the pure Iberian.
A natural diet based on the vegetable matter that adapts to the growth cycle of the animals gives them the most complete and controlled nutrition.
The Duroc pig stands out for its high prolificacy (number of piglets per calf). For the good meat production, perfect adaptation to the environment and excellent response to the demands of the meat industry.
It is usually used as a paternal line. Both in crosses to two or three tracks, since it gives rise to very large litters with very vigorous piglets at birth. As far as achieves decrease mortality in lactation. You May Also Like To Read Berkshire Pig.
It is much less used as a maternal line since although it is attributed to a greater “resistance” it does not supply with it the lower maternal characteristics in comparison to races like Large White or Landrace.
However, in Spain, they are also used to obtain maternal lines through crosses with Iberian or Landrace or Large White animals.
The Duroc pig breed uses mainly for the production of products such as ham, trowel, and loin.
So much has been its success in the last years that it is the unique race used massively so much for the production of Iberian ham as of serrano ham.
In particular, this breed can be used as an animal base in the following commercial products. You May Also Like To Read Essex Pig.
Of course, the lean fresh meat resulting from the channels in which the Duroc breed has been used.
Once the ham and loin are discounts mainly when it comes to white pork. It presents a greater infiltration of grass.
And organoleptic characteristics significantly higher than the breeds most commonly used for the production of fresh meat such as the Landrace or Large White breeds.
As A References: Wikipedia