Pork Meat Carcass (Duroc)

It is a breed of North American origin, product of the mixture of common pigs with the red Guinea pig. This breed is usually quite rustic with a fairly high fat production, which is adapted to the transformation processes of ham and loin, giving a juicy meat product lacking in color and odor. It is usually distinguished by its food efficiency and a characteristic carcass.

In its reproductive phase, it usually has numerous litters, with a high growth rate and conversion rate. It tends to adapt quite well to harsh environmental conditions and is resistant to diseases.

• Average daily gain: 45-200 lbs. / (lbs/per day) 1.53 lbs.
• Convertion Index 45-200 lbs. (lb. /lbs): 6.83 lbs.
• Piglets born alive/birth: ~ 10-10.5.
• Piglets weaned/birth: ~ 8-10.
• Carcass performance at 200 lbs. No cavities: 74%.
• Carcass Length (inch): ± 39 in.
• Percent high quality cuts: ± 61%.
• Percent lean meat (carcass): ±52%.