Swine Breeding - Agrotendencia - YouTube

http://www.agrotendencia.com/ The pig (Sus scrofa domestica) is a species of artiodactyl mammal of the Suidae family. It is a domestic animal used in human food by some cultures. Its scientific name is Sus scrofa domestica, although some authors denominate Sus domesticus or Sus domestica, reserving Sus scrofa for the wild boar. It was domesticated about 5,000 years ago. It is found almost everywhere in the world. The distinction between the wild and domestic pig is small and in some parts of the world (for example in New Zealand) the domestic pig has become bare. Maroon pigs can cause substantial damage to the ecosystem. The swine family also includes about 12 different species of wild pig, also classified under the genus Sus

The adult domestic pig has a heavy and rounded body, comparatively long and flexible snout, hooved short legs (four fingers) and a short tail. The skin, thick but sensitive, is covered in part by rough bristles and exhibits a wide variety of colors and patterns. They are fast and intelligent animals.

Adapted for the production of meat, since they grow and mature quickly, they have a short gestation period, about 114 days, and can have very numerous layers. They are herbivores in the wild because they have a jaw prepared for vegetables. In their domestication they are also given meat, always chopped, but they consume a great variety of vegetables. In addition to meat, pigs also take advantage of leather (pigskin) for luggage, shoes and gloves, and bristles to make brushes. They are also a primary source of edible fat, although breeds that produce lean meat are now preferred. In addition, they provide quality raw material for ham processing.

At liberty, pigs can live for 10 to 15 years.

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