Hampshire pig
The Hampshire pig is a breed of pig that originally came from Hampshire on the south coast of England and is common in today's type in the USA .
Breeding history
The origins of this old breed are in England, whereby originally less a breed than a designation of origin was used for the name. A description from 1840 speaks of a white pig. At the time it was a strong-boned, narrow-sided and coarse animal that could only be fattened with acorn -fed fattening under optimal conditions , while under other conditions it did not produce good meat. Even then it was improved by crossbreeding. By 1850 it was described as one of the Hampshire area English "Great Races", seven to eight feet in length and 600 to 700 pounds in weight . By the end of the 19th century, pig breeding in England had further differentiated and it was counted among the medium-sized breeds. These should combine the advantages of the fattening ability of the "small breed" with the better fertility and health of the "large breed".
The breed was spread mainly through animals that were imported into the USA in Kentucky from 1825 . There they were originally called "thin beefs" because their skin was thinner than that of most other pigs. They were considered resilient, vital, fertile with good fattening properties. These properties were further developed in breeding. In 1893 a breed association was first founded under the name "American Thin Cattle Association". Since the breeds were not yet precisely defined and visually similar pigs had different names, the name was changed in 1904 to "American Hampshire Record Association". After being renamed several times, the association has been called "Hampshire Swine Registry" since 1939. After the association had grown mainly around its original area in the maize belt in the first few years , the breed gained greater popularity beyond this area from the 1930s onwards. Breeding was aimed at making the pigs more productive, more durable and more profitable. Although the sows have good maternal traits, animals of the breed are now used as part of the sire lines in final stage boars , now that almost only hybrid pigs are kept.
Description and meaning of the current type
The Hampshire pig is now a medium-sized pig with a black head, neck and back with a white saddle in the shoulder area. It has short legs and a long head. Sows weigh up to 280 kg and boars up to 320 kg. In contrast to the similarly drawn angler saddle pig , it has erect ears. The black hair of the Hampshire is inherited dominantly compared to white land rattle lines, but recessive compared to the red Duroc pig .
The pigs are not susceptible to stress and have good meat quality, also because PSE meat is not available due to the stress resistance . They are mainly used in multi- breed breeding programs, where crosses with Pietrain boar lines are bred. In Germany there are only very few pure-bred animals in the stables. However, the Hampshire pig is not included in the red list of domestic livestock breeds. In Switzerland it is just as economically insignificant.
Pigs of the breed are kept in 54 countries, making it fourth among the breeds common in most countries worldwide.
Hampshire Hog
The term hampshire hog found its way into literature by 1787 at the latest . This year, Francis Grose defined it in A provincial glossary: with a collection of local proverbs, and popular superstitions as “a joking name for a man from Hampshire” and relates it to the pig breeding there and its high-quality products. It is a play on words , since hog means on the one hand 'pig' and '(castrated) boar', on the other hand, 'bully', 'lout' and '(selfish) gobbler'. However, Youatt and Sidney suggest in their book on pigs that the term is undoubtedly very unfair to the male population of Hampshire.
Today you can find sculptures of the pig in Hampshire . His image is used, among other things, in the form of the weather vane of the county council there.
Hampshire factor
The Hampshire factor describes the negative characteristic of meat from Hampshire pigs or crossbreeds, that there are significantly higher cooking losses and therefore a lower yield in ham production. The cause lies in a strongly increased glycolytic potential at the time of slaughter, which, compared to other breeds, causes a two to three times higher glycogen concentration in the muscle. While the pH value curve immediately after slaughter is comparable to that of other breeds, the affected animals have a significantly lower final pH value. The names for this are acid meat or Hampshire meat type .
literature
- Helen Charlotte Hough: The Hampshire Pig, Etc. (Reprinted.) [A Reduced Photographic Reprint of the Edition of 1958.]. . London, 1965.
Web links
- Breeding goal and evaluation system of the American breeding association (pdf, accessed on October 30, 2014)
- Sigurd Laube: The suitability of special pork crossbreeds for improving the quality of branded pork with special consideration of MHS-. Status, hampshire factor and intramuscular fat content , dissertation at the TiHo Hannover, 2000; online as pdf (accessed October 31, 2014)
Individual evidence
- ↑ John French Burke, August Gottfried Schweitzer: Representation of the agriculture of Great Britain in its current state: in two volumes , Brockhaus, 1840, p. 522.
- ^ Entry in Pierer's Universal Lexikon, Volume 15. Altenburg 1862, pp. 608-613 in the article Schwein
- ↑ Meyers Konversationslexikon. Author collective, Verlag des Bibliographisches Institut, Leipzig and Vienna, fourth edition, 1885–1892, 14th volume, p. 42; Article pig (English, American etc. breeds)
- ↑ Description at http://nationalswine.com / (accessed October 30, 2014)
- ↑ Pig breeds on the website of the University of Gießen ( Memento from March 26, 2016 in the Internet Archive ) (accessed October 29, 2014)
- ^ Jürgen Wolfgang Weiß, Wilhelm Pabst, Susanne Granz: Tierproduktion , Georg Thieme Verlag, 2011, p. 408.
- ↑ Federal Office for Agriculture and Food: Breed description pig: Hampshire (pig) . In: Central Documentation of Animal Genetic Reserves (accessed October 30, 2014)
- ^ Federal Agency for Agriculture and Food (Ed.): Red List . Native livestock breeds in Germany 2013. 3rd edition. Bonn 2013, indigenous pig breeds, p. 67–72 ( genres.de [PDF; 18.1 MB ; accessed on November 5, 2014]). Red List ( Memento from July 18, 2011 in the Internet Archive )
- ↑ www.landwirtschaft.ch: Other pig breeds (accessed October 30, 2014)
- ↑ Kefei Chen, Tara Baxter, William M. Muir, Martien A. Groenen, Lawrence B. Schook: Genetic Resources, Genome Mapping and Evolutionary Genomics of the Pig (Sus scrofa) in International Journal of Biological Sciences (English, accessed 5. November 2014)
- ^ Francis Grose: A provincial glossary: with a collection of local proverbs, and popular superstitions . Printed for S. Hooper, 1787, p. 205.
- ↑ In the original: "A jocular appelation for a Hampshire man."
- ↑ The Advanced Learner's Dictionary of Current English, Oxford University Press (1963), p. 471.
- ↑ William Youatt and Samuel Sidney: The Pig . Routledge, Warne & Routledge, 1860, p. 38.
- ↑ Hampshire hog. In: www3.hants.gov.uk. Hampshire County Council, 2014, archived from the original on February 18, 2015 ; accessed on November 29, 2014 (English).
- ↑ Series of publications by the Saxon State Agency for Agriculture: Consumer-friendly pork quality challenges to primary production , Issue 7, 2002, p. 6 pdf (accessed on October 30, 2014)