The Essex pig is of the type of the small black pigs improved in England. it has been imported in many countries where it is appreciated to him by its fecundity, is the product of the Neapolitan race, to which it resembles much, by the improvement of this one Breed gained a great reputation among the other breeders.
This race is perhaps the oldest of all present and even when there is reliable information that there existed in Italy a race of pigs fajados, defined as early as the thirteenth century.
The first importation made in the USA and Was made in the year 1825, coming from the county of Hampshire England. This breed stood out in Kentucky, where it was founded in 1893, an association called “Thin Rinds”.
This breed of English pig imported in the 1820s; Was widespread; Declined in interest at the beginning of 1900 and disappeared in 1930
In England, there are two varieties of this breed, with their own records: Wessex pig and Essex pig. You May Also Like To Read Berkshire Pig.
The Essex pig in its race standard states that, in addition to the white stripe that covers the front paddles and feet, must have white shoes the hind legs, snout and tip of the tail; While the Wessex should be all black, except the girdle.
Characteristics Details of Essex Pig:
- Head: rather small and narrow, rectilinear profile, wide forehead; Snout thin and medium-long; Eyes bright and alive, without wrinkles between the orbits; Light jowl
- Ears: medium-sized, thin, erect and slightly tilted forward and out.
- Neck: Short and light, well attached to the head and chest.
- Back: long, well arched and of good width. They should not make sapient on the lines of the ribs.
- Back and loin: long, but not very wide; Well covered with firm touch meats; the Convex upper line from front to back; Without depressions in their joints.
- Croup: elongated, but of equal width to the loin; Something inclined toward the root of the tail.
- Cola: medium length, slightly coiled and well implanted.
- Ribs: long and very deep; With strong, well-arched ribs covered with a fat blanket.
- Belly and flanks: the belly of the straight lower line, firm flesh, not flaccid. With twelve well-established normal breasts. Flanks full and firm.
- Hams: medium-sized, long and deep, with the meat of good quality rather fat.
- Extremities: medium length, straight, strong and of good aplomb; Rather thin bone, strong and dry joints, short firm hooves that support well.
- Coat: Fine, covered with long, soft bristles, without swirls or bristles too curly.
- Color: black, except for a white strip covering pallets and front members. It is criticizing that the white extends, fixing as a limit that does not have the belt a width superior to the fourth part of the length of the body. White patches on other parts of the body or black spots on the white girdle are not acceptable.
The black Essex pig, which derives basically from the Neapolitan race, characterized by animals with excellent backs and hams.
The Essex pig offers many analogies among themselves. Their individuals have thin bones, small heads pointed and straight ears, short legs, and a rather cylindrical body. They are very early and prone to fattening.
They tend to use the different perfected English races and to join the ends between the small and great races. Many of these characters are ephemeral, and what is true today will not be in a few years.
- Average Daily Gain: 20-90 Kg. (G / day) 695
- Conversion rate 20-90 kg (kg / kg) 3.25
- Live piglets/childbirth 8.5-9.3
- Weaned piglets/delivery 7.2-8.2
- The performance of the channel at 90 kg without the cab. 75%
- Length of the channel (cm) 96
- Percentage of noble pieces 65
- Porc. Estimated lean in the canal. 55
General Characteristics and Aptitudes:
The Essex pig has a very muscular type of meat, when it is used in crossings its offspring shows evidence of channels of superior quality, of much meat and little fat.
It is a breed of meat aptitude, with good parameters of quality, but of low reproductivity. It is generally used as came-terminating males in crosses, either single or three-way. This breed is normally used to improve the quality of the channel. Sometimes shows a very low pH, this gives to place low capacity of retention of water and losses in the baking.
The main virtues of the breed for use in the meat industry are:
- Good channel performance (high channel quality).
- The high quality of meat.
- Channels with the low incidence of PSE meat (PSE condition occurs when the muscle of a porcine canal is pale in color, has soft or loose texture and is exudative, ie, loses liquid moisture).
As a References: Wikipedia