The pig is the second animal that was domesticated by the human after the dog. They began to breed them not only because of delicious meat, but also bristles, bones and skins.
This happened about seven thousand years ago in Egypt.
In our country, in the pre-revolutionary years, pig farming was at the most primitive level of development; practically no breeding work was carried out with these domestic animals. And only in some landowners' estates the selection of imported was carried out, completely ignoring the local breeds of pigs.
And only in 1918, pig breeding moved off the ground. Starting in 1923, pig breeds began to be imported from England, which played a fundamental role in the development of domestic pig breeding. These were mainly animals of a large white variety. Large-scale breeding work has begun.
Specialists sought to create such pig breeds that would be superior to those animals that already existed in the region in their biological characteristics, productivity, useful economic qualities and adaptability to these feed and natural conditions.
New breeds of pigs had to meet the following requirements:
- to have greater vitality and to have a strong constitution;
- compete in all economic indicators with the bred in the area;
- to have a stable heredity, which, when unrelated inbreeding, will make it possible to obtain a large number of breeding stock - families and lines.
Breeders know that within each breed of pig there are several varieties of animals, and by selecting between the right types, you can achieve a change in the right direction.
Today, there are over 100 species of pigs worldwide . In Russia, the most common are: large white, white Lithuanian, white Lapshinsky, Ukrainian white steppe, Libyan, Mirgorod, landrace, Kalinka, etc.
Domestic pig breeds in their biological characteristics - disease resistance, constitution strength, adaptability to the local climate and feed - are much superior to foreign ones.
According to their production type, pig breeds are subdivided into meat-greasy, greasy and bacon.
The meat breeds of pigs - Duroc, Landras, Temvors, Estonian bacon, Urzhum - grow up to 6 months very actively, they have nutritious and tender meat. It is from them that such a popular bacon is made.
Unlike bacon, meat and sebaceous breeds - Ukrainian steppe, Latvian white, Liven, Polish-Chinese, Breit, North Caucasian - are characterized by a high average daily gain.
Sebaceous rocks - Mirgorod, large black, Berkshire and Mangalitsky - complete the growth of muscle tissue at a young age, and then they begin increased fat formation. For the year, the owner can have offspring from the sow, giving after fattening up to two or three tons of meat.
Breeding of pigs continues today. Based on customer requirements, breeders are changing the direction of productivity of different breeds, creating more and more. For example, due to the fact that the demand for tender pork meat is increasing, work is currently underway not only to improve the meat quality of local breeds, but also to create completely new varieties.
Pigs are smart enough animals, sometimes they are trained even better than cats and dogs. That is why in recent years, dwarf decorative breeds - mini-pigs, which can be kept at home, have gained immense popularity. And the French, with the help of specially trained individuals, are looking for such an expensive mushroom as truffle.