The breed of duroc was bred by breeders from two US states, New York and New Jersey. For the crossing, pigs of two colors, sand and red, were taken. As a result, there were two fairly independent groups of pigs, known as Jersey (a group distributed in New Jersey) and Duroc (a group of pigs in the state of New York). It turned out that the selection gave the jersey a powerful and strong skeleton. These pigs had a large percentage of meat, but this group was considered late-ripening.
Unlike jersey, dyuroki were smaller, but were considered very early ripening pigs, besides with the optimum ratio of both meat and fat in the carcass. For this reason, the breeders decided to conduct a series of intergroup crossings. As a result, in 1883 there was a new breed of pigs Duroc-Jersey. Over time, the second part of the name was lost, and the breed is a simple abbreviated name – duroc. Unfortunately, it is impossible to name the names of those who bred this breed, as many pork farmers from the United States were breeding at that time.
Modern representatives of the breed of pigs Duroc – a pig with a large and powerful body, well adapted to pasture content. Initially, American breeders focused on obtaining the maximum amount of fat from individuals. However, the changed preferences in the market reoriented the Duroc breed to the meat industry. The trunk is of medium length, about 175-185 centimeters in sows and 180-185 centimeters in boars.
Animals that are quite large have an excellent body constitution characteristic of meat breeds. Legs large, well defined. The legs of the Duroc pigs are strong and high with a characteristic direct setting. The head is not particularly large. Profile slightly curved. Pig’s ears are large hanging in the front plane. Pigs of Duroc breed, as a rule, have a reddish color, although there are specimens with dark cherry and even golden color.
The weight of the sows varies between 220-240 kilograms, and the boars are 330-370 kilograms. Meat of pigs of Duroc breed is considered very qualitative, since the content of intermuscular fat is not less than 3.93%, and this makes the meat very tasty. The thickness of the bacon is almost always within the range of 17 -17.8 millimeters. The carcasses of durokov are quite stable and homogeneous. The yield after slaughter in pigs of this breed is very high and is about 80%.
Sows of the Duroc breed are quite prolific, on average, in the offspring of the uterus, there are from 9 to 11 piglets. Mummies durokov are very caring towards their offspring, at the same time, they are calm and attentive. It is very important that piglets durokov well enough squeeze, this figure is 92%. It is curious that the index of milk (the total weight of the brood at three weeks and two months old) is quite small 41 and 141 kilograms. The average weight gain of piglets dyurok is about 750-950 grams. Record weight gain recorded in the US – 1016 grams. Within 180 days young durokov gaining weight of 100 kilograms.
Pig breeders, as the advantages of the Duroc breed, note their rapid growth, the ability to adapt easily to new pastures, high endurance and a fairly calm disposition. One of the main advantages of the breed is the high quality of meat.
Of the negative qualities of the breed, there is not a large (in comparison with other breeds) litter in the sows. The second negative factor is the high susceptibility of pigs of this breed to rhinitis (atrophic). In addition, the Duroci are very demanding on the availability of the protein component in the feed.
To date, pigs of Duroc breed are not widespread in Russia. They are mainly kept for obtaining a variety of hybrids.
Breeds of pigs “Duroc”