Pigs Traditionally, genetic improvement in swine industry is based on the selection of boars and sows that have a high genetic value for characteristics of economic interest, e.g. for faster growth rate, higher lean meat content or a certain type of pork. The breeds that do not meet those requirements are neglected and the individuals within the breed are culled for economic reasons. This reduces the genetic diversity in terms of breeds and unrelated individuals within a breed. The Canadian swine industry has witnessed a reduction in the number of major breeds over the recent years. There are only three major breeds currently used: Yorkshire, Landrace and Duroc, while there are fewer pigs from the other breeds such as Berkshire, British Saddleback, Chester White, Hampshire, Lacombe, Large Black, Pietrain, Poland China, Red Wattle, Spotted, Tamworth and Welsh. Among them Hampshire, Lacombe and Large Black are now on listed on Canada’s Livestock and Poultry Conservation Lists–2009. Wayne Collingridge, Swine Coordinator |
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