Xiangbai Pig

Xiangbai Pig

　　The Xiangbai Pig was developed under the leadership of the Hunan Institute of Animal Husbandry and Veterinary Science, in collaboration with multiple related institutions. By crossing high-quality local pig breeds from Hunan with introduced lean-type foreign breeds and applying the principles of quantitative genetics through a method of successive population selection, this breed was created after years of effort. It is the first lean-type maternal-line pig breed cultivated in the province.

　　 Breed Characteristics: The Xiangbai Pig has all-white hair, a medium body size, appropriately sized head, upright ears that are slightly forward-leaning, a straight and well-connected back and loin, a relatively tight abdomen, a full hip, and sturdy limbs. There are more than 012. Adult boars weigh between 160–190 kg, while sows weigh 140–180 kg.

　　 Reproductive Performance: According to measurements, boars reach sexual maturity at 5.5 months, and sows at 6 months. They are suitable for breeding at 7 months. The sow’s estrous cycle is 21–22 days, with an estrus duration of 3–5 days. The conception rate per estrus cycle reaches 90%. First-litter sows produce more than 9.5 piglets, while experienced sows produce over 12. Newborn piglets weigh 1.4±0.5 kg, and those at 2 months old weigh about 21 kg.

　　 Fattening Performance: Under normal feeding conditions, pigs reach 90 kg in weight by 180 days of age. The daily weight gain during the fattening period is 550–600 g, with a feed-to-meat ratio of 3.2–3.6:1. At 90 kg body weight, the carcass lean meat percentage is over 57%, and the meat quality is excellent.

　　 Crossbreeding Performance: The Xiangbai Pig is a lean-type maternal-line breed. When crossed with Duroc boars to produce hybrid commercial pigs, under conditions of 11.56–12.54 MJ/kg digestible energy and 14.5%–16% crude protein, pigs reach 90 kg in weight at 160–170 days of age. The daily weight gain during the fattening period is 650–790 g, with a feed-to-meat ratio of 3.0–3.4:1, and the carcass lean meat percentage is 60%–63%.