Findings of a survey of native pigs in some provinces of the Philippines
1998
Bondoc, O.L. | Ramos, S.M.
Native pigs could be found scattered in varying numbers and constitute only about 1.6 percent of the total pigs raised in all provinces surveyed. Based on the analysis of simple statistical modes, the native pig is often described as predominantly black in color, has long face, long snout, short and low-set body conformation, and erect ears. Native pigs are small, with an average mature body weight of 40 kilograms only, ranging from 30 to 50 kilograms. Native sows produce an average of two litters per year. The average litter size at birth and at weaning is 10 and only 5 piglets, respectively. Weaning of piglets at 60 days old is a common practice. Native pigs comprise up to 20 percent of the total pigs sold in the local market. The native pig's price per kilogram of cut meat and on a liveweight basis average 70 pesos and 41 pesos, respectively. Raising native pigs is preferred because of their low input requirements and resistance to diseases. Native pigs are also commonly used in many local special food preparations or dishes. Standard characteristics of "native" pig breeds or strains versus "improved native" pigs are still lacking. Therefore, minimum standards must be set and certified initially in order to conserve the true "native" pigs. "Improved native" pigs in terms of color and shape of snout and face. In general, "improved native" pigs tend to be heavier at maturity and have better litter performance than their "native" counterparts. "Improved native" pig breeds also comprise a larger share (up to 20 percent) of the local market sales than the "native" breeds. The price of "native" pigs on a liveweight and cut meat basis is cheaper (by 4 to 5 pesos per kilogram) than that from "improved native" pigs
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