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I. Introduction
Historically, swine breeds were classified as either lard type or bacon type. The so-called
lard types were all developed in the U.S. during the 19th century when lard was in demand. At
that time, people did hard physical labor for many hours each day which required much energy.
Swine producers then selected for short, thick hogs that could convert the abundant corn into lard
and pork. Duroc, Chester White, Hampshire, Poland China, Spotted and Berkshire are all
descendants of lard type hogs [carcass high in fat].
The advent of farm mechanization and the use of plant oils for shortening and cooking
purpose have markedly reduced the need for lard. As a result, swine producers selected for
large, long and upstanding hogs. In England, bacon production became popular in which swine
types with minimal fat were required. Yorkshire, Landrace and Tamworth were examples of
bacon type.
When swine breeders switched to selection for production of lean meat, they developed
the present-day pig, which is high in lean and has long body with plump ham and trim jowl.
They make excellent carcasses. These swine are classified as lean or meat type [carcass high in
lean meat]. Today, only the meat breeds are maintained.
III. Materials
1. Worksheets
IV. Student Activities
1. Identify the country of origin of the given swine breeds.
2. Characterize the given swine breeds.
3. Describe the different strains of Philippine native pigs
V. Results
Provide the answer to the following by completing Tables 1 & 2 through providing the
characteristics of each breed/strain. Do not forget to include your references.
Yorkshire/
Largewhite
American
Landrace
Danish
Landrace
Hampshire
Large Black
Berkshire
Chester
White
Poland China
Pietrain
Sus philipensis
Sus barbatus
Sus cebifrons
Sus oliveri