PIG-BREEDING.

Manawatu Times, Volume XLVII, Issue 2753, 20 September 1923, Page 7

PIG-BREEDING.

It is almost essential that there should be the fullest co-operation between breeders, feeders, and baconcurers, if the pig: industry of New, Zealand is to be developed to its fullest extent. The common practice of buying- weaned litters of pig's for feeding is not tto be commended for if it pays a breedor to sell, much more would it pay a feedor to breed. Moreover, in breeding for feeding, a person can breed wha.t he wants and not have to take what is offering at sales and markets. The best class of pigs for sale hardly ever see a saleyard or saleroom, a.s a breeder of good stuff always has a market of his own due to demand for his stock.

Pig breeders are unanimous in declaring that the boar .gives quality and form to his progeny, whereas the; sow gives size. It is not advisable to breed or feed pigs which are the progeny of a crossbred boar no matter how well the sows are bred. Experience has proved that a pure-bred boar should be used on pure-bred sows, or sows of a first cross in order to procure virile pigs of a good bacon type.

Throughout the world there is an unlimited and expanding market for bacon, ham, and pork, and it is surprising that so few farmers in New Zealand have gone in for pig-breeding on a large and up-to-date scale. The pig shows a marvellous power to convert food into flesh; it has been estimated that it. requires 131-bs. of food to secure a gain of lib. of flesh in a bullock, Slbs. to 91bs. of food to secure a gain of lib. of mutton in a sheep, whereas 41bs. to Bibs, of food will add lib. to the weight of a pig. Morover, pigs dress 75 to 80 per cent, dead weight, bullocks 60 to 65. per cent., and sheep 55 to 60.'per cent, so. that a pig's carcase contains more edible meat in proportion than any other animal killed for food.

Further, pigs can be successfully bred, reared and fattened on smaller areas than any other domestic animals, and the amount of capital required to add pig-raising as an adjunct to farming is comparatively small. The aim of all pig breeders should be to raise pork or bacon of the primest quality in the shortest time and at the lowest cost for feed and attention. Time has proved that the most profitable returns are secured when pigs are bred and fed in conjunction with mixed or dairy farming. With the opening up of new markets and the almost unlimited British market there are important financial .possibilities in the pig raising industry of New Zealand. To make the industry pay our pigs must be well bred and well fed. One of the chief factors upon which the success of the business depends' is the type of pig to be raised. Experience "has proved that the following points give the greatest satisfaction:

(a) Light neck and shoulder. The coarser parts of a side of bacon and those which fetch the lowest price at the neck and shoulder. The lighter these parts the better the side and the higher the price it will make. (b) Deep heart and well sprung ribs. Breeders should select only those animals which have these characteristics strongly developed. (c) Thick loins. A pig with a good loin is most essential; moreover he usually has a strong constitution. (d) Stout thighs. This means a pig well developed in the hams. (e) Short legs. A pig that is Ions; in the leg is nearly always flat in the ham and lacking in plumpness.

(f) Long and silky hair. Good ham is an indication of strength of constitution as well as lean meat, The absence of hair generally proceeds from close breeding and indicates a tendency to excessive fatness.

Owing to the keen demand for pork and bacon in Britain there is a splendid opening for a well-organised attempt by New Zealand to collar a considerable part of this huge market. Denmark exports about £16,000,000 work of pork and bacon annually to Britain. Why cannot we do likewise?—"Farmers' Advocate."