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Review questions
1. Explain how man has come to domesticate swine for commercial production.
2. Why is pigs considered an omnivorous animal.
3. State three causes of dystocia in swine.
4. Why is flushing necessary for sows.
5. List three breeds of swine that are reared in your community.

References
Book
R. Ramharacksingh, 2011. Agricultural science for C.S.E.C examination macmillan publishers
s. Ragoonanan,2011. Agriculture for C.S.E.C revision course. Caribbean educational publishers.
T. De Ponti“, the crop yield gap between organic and conventional agriculture" in agricultural systems.

Internet
Https://en.Wikipedia.Org/wiki/pig
Https://www.Pork.Org/facts/pork-bytes/everything-but-the-oink/

Video link
https://www.Youtube.Com/watch?V=3936xfp7xu0
Https://www.Youtube.Com/watch?V=uru_-um4n2m&list=pl45yzabyqusb--wvcfcw-q5ftazixpnwv&index=5

MINISTRY OF EDUCATION
SECONDARY ENGAGEMENT PROGRAMME
OCTOBER 2020
WEEK 4

LESSON # 2

GRADE :11

Subject : Agricultural Science

Topic : Swine production:
Sub Topic : Breeds and types of swine.
Objective
To recognize the characteristics of each breed of swine.

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 Breeds of Swine

Some of the main breeds

 Berkshire - Originating in Britain in the mid-1500’s.

 The Berkshire is prized for its juiciness, flavor and tenderness.
 The Berkshire is a black pig that can have white on the legs, ears, tail and face.
 It yields a pink-hued, heavily marbled meat whose high fat content is suitable for
 long cooking times and high-temperature cooking.

 Chester White - The Chester White originated in Chester County, PA

 in the early 1800’s when strains of large, white pigs common to the
 Northeast United States were bred with a white boar imported from
 Bedfordshire, England. Today, the Chester White is actively used in
 commercial crossbreeding operations.

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 Duroc - Duroc is the second most recorded breed in the United States.
 With red or black coloring and droopy ears
 The Duroc is known for quick growth and maturity, deep body, broad ham
and shoulder and a quiet disposition.
 Durocs are known for sweet meat, marbling, amazing shoulders and spareribs.

 Hampshire –
 The Hampshire is possibly the oldest, early-American hog breed in existence
today.
 Throughout the years, the Hampshire has become one of the most popular
pigs.
 They are black with a white belt across the shoulders that covers the front
legs and around the body.
 They are heavily muscled, lean meat breed and is the fourth most recorded breed of pig in the United States.

 Landrace
 Landrace are white with ears that droop and slant forward
with the top edges nearly parallel to the bridge of a straight nose.
 They are the fifth most recorded breed in the United States.
 They are known for large litters of piglets.
 They are known for their ability to cross well with other breeds.
 They produce a large and flavorful ham and loin.

 Poland China
 The Poland China is one of America’s oldest breeds.
 First bred in Miami Valley, Ohio in 1816, they derive from
many breeds including the Berkshire and the Hampshire.
 Poland China hogs are typically black with white faces and feet, and a
white tip on the tail.
 Known for their large size,.

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 Spotted Pig
 The Spotted Pig is the ancestor of the Poland China and
Gloucester Old Spot breeds.
 It has become extremely popular because of its high meat quality and
ability to gain weight quickly.
 The floppy eared Spotted Pig has black and white spots with no red or brown tints.

 Yorkshire
 Developed in England in the county of York.
 Yorkshire is also known as the “English Large White”
 Yorkshire is white in color with erect ears.
 They are very durable and muscular with a high proportion of lean
meat and low back fat.

Tamworth
 The Tamworth is an English breed of hog that was of distinctly bacon-type.
 Tamworth are very deep-sided hogs and are uniform in their depth of side.
 They carry a strong, uniform arch of back, and while not as wide of back as hogs of the thicker breeds,
they do have a very muscular top and a long rump.
 The ham is muscular and firm although it lacks the size and bulk found in most other breeds.
 The Tamworth is a rugged, thrifty, very active breed of swine that is favored by many persons who are
interested in raising a lean-type hog.

British Saddleback
 The British Saddleback pig is a large animal with deep body.
 It is mainly black in color with a white saddle or sheet- a band round the withers, shoulders and front legs.
 Some white is also allowed on the nose, tail and hind feet. The animals have log ears.
 Average live body weight of the mature British Saddleback boars is around 320 kg. And the mature sows
on average weight around 270 kg.

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 Breeds of swine and their characteristics

 The Large Black

 The Large Black pig is a British breed of domestic pig.

 With its lop ears and long, deep body, the Large Black is Britain's only all-black pig.
 Extremely docile, and very hardy, it is ideally suited to simple outdoor systems.
 These characteristics, coupled with its black skin, make the Large Black ideal for a wide range of
climatic conditions.
 The breed originates from the Old English Hog established in the 16th and 17th centuries

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 Review questions
 1. Name two pork type and two bacon type pig found in your country.
 2. Explain the term “breeds” as it relates to swine production.
 3 Differentiate between the brittish Saddle Back and the Hamshire.
 4. State which breed of swine has a high killing out percentage because of commercial production.

Reference
Book
R. Ramharacksingh, 2011. Agricultural science for C.S.E.C examination macmillan publishers
s. Ragoonanan,2011. Agriculture for C.S.E.C revision course. Caribbean educational publishers.
T. De Ponti“, the crop yield gap between organic and conventional agriculture" in agricultural systems.

Internet
Https://www.Roysfarm.Com/british-saddleback-pig/
Https://www.Pork.Org/facts/pig-farming/major-swine-breeds/
video link

https://www.Youtube.Com/watch?V=8gmbt87i0li
https://www.Youtube.Com/watch?V=dch7muo9sze

MINISTRY OF EDUCATION
SECONDARY ENGAGEMENT PROGRAMME
OCTOBER 2020
WEEK 5

LESSON # 1

GRADE :11

SUBJECT : AGRICULTURAL SCIENCE

TOPIC : SWINE PRODUCTION:
SUB TOPIC : BREEDING OF SWINE AND SYSTEMS OF MANAGEMENT

Objectives
To recognize the process of reproduction of swine.

To list and discuss the husbandry practice and systems of rearing swine.

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