I raise black pigs that are crossbred between Tibetan pigs and Duroc. After tasting, this breed has a high meat yield and delicious taste. There are nearly a hundred pigs that should be sold. I wonder if there are any good ones...

I have never tasted this kind of pork. It needs to be sent to the health department for inspection.

Compared with purebred wild boars, domestic-wild hybrid piglets grow faster. Generally, it takes one and a half to two years for a purebred wild boar to grow to 80-90kg.

Of course, if you want the growth rate of crossbred piglets to gradually approach that of purebred domestic pigs, it will take more than five generations of selective breeding to gradually achieve this.

In addition, the reproductive performance of domestic and wild offspring after crossbreeding will be significantly improved. Will change from seasonal estrus in purebred wild boar to year-round estrus. At the same time, in terms of disease resistance and meat taste, the offspring of domestic and wild hybrids will be significantly better than domestic pigs. Extended information

The fragrant pig belongs to the order Artiodactyla, the family Boar, and the genus Pig. It is famous throughout the country for its small body, early maturity, and delicious meat. Fragrant pig is also known as "mini pig". Among them, Congjiang fragrant pig and Jianbai fragrant pig are from Guizhou Qiandongnan area, which is awarded as "China's Fragrant Pig Hometown" by the national agricultural department, and Bama fragrant pig is near Guangxi, Guizhou Qiandongnan area. The most famous ones include Huanjiang Fragrant Pig, Tibetan Fragrant Pig and other varieties, all of which are dwarf pig species.

Short body. The head is straight, with shallow and few wrinkles on the forehead, and the ears are small and thin, extending slightly to both sides or drooping slightly. The back and waist are wide and slightly concave, the belly is large and round and touches the ground, and the hindquarters are plump. The limbs are short and thin, and the hind limbs are mostly recumbent. Thin skin and fine flesh.

Meat can be processed into cured meat, barbecued meat, and bacon. Feeding and management are relatively extensive. Originally, most of them were free-range. Later, with the development of agriculture and the increased demand for fertilizers, they were gradually changed to captive breeding. The refined ingredients include glutinous rice bran, corn, broken rice, red barnyard grass, etc. The green and juicy ingredients include calla taro, sweet potato vine, cassava, etc., which should be cooked and diluted.