PIG-TESTING IN SCOTLAND.

Otago Witness, Issue 3996, 14 October 1930, Page 13

PIG-TESTING IN SCOTLAND.

AN INTERESTING RESEARCH SCHEME.

Pig-testing and recording have figured prominently in the experimental work of the University of Edinburgh Animal Breeding Research Department during the past year or two, and the first report, covering the period from June, 1928, to March. 1930. arrived by the last mail. It has been determined by the research workers:—

That the late maturing, heavy boned type of pig is unsuitable for bacon production'for the following reasons:— (a) Because this type of pig cannot be finished ready for the bacon market at the weights for which the trade pays the best price per lb; (b) because the lower price per lb received for the overweight pig is not, as is frequently believed, compensated by greater economy in live weight gain of the heavy-weight pig; (c) because the strong boned late maturing pig as a rule consumes considerably more food per lb of live weight gain than does the early maturing light boned type. The explanation would seem to lie in the fact that the making of bone creates a heavier demand on food than does the making of flesh; (d) because this type has a high proportion of bone, the percentage bacon to dead weight is usually very low—a point of great consequence to the curer; (e) because of its late maturity this type of pig produces a class of bacon which lacks delicacy, is inclined to be coarse in grain and tough rather than crisp. The bacon from this class oi pig. however, is usually suitably mixed with fat and without excess of fat along the back.