Tunchang Black Pig [Hainan Tunchang Specialty]

What is Tunchang Black Pig? Authentic Hainan Tunchang specialty: Tunchang black pig

Content summary:Do you want to know what Tunchang black pig is? This article is a detailed introduction to the local specialty of Tunchang, Hainan - Tunchang Black Pig. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tunchang Black Pig. The full text takes about 7 minutes to read, mainly including the basic introduction of Tunchang Black Pig and the product characteristics of Tunchang Black Pig? Wait

Basic introduction of Tunchang black pig

Tunchang black pig is a binary hybrid pig bred by crossbreeding Tunchang sows with American Duroc boars. It has the characteristics of coarse feeding tolerance, strong disease resistance, white fat, low water content, high lean meat and gum content, full growth, and delicious taste, and is widely welcomed by the market and consumers. Tunchang Black Pig is a geographical indication certification trademark

The mother of Tunchang black pig is listed as one of the three major pig breeds in Hainan, along with Lingao suckling pig and Wenchang pig. The Tunchang pig has long been renowned and was designated as a local pig breed in southern China by the Ministry of Agriculture as early as the 1950s, and was included in the "Chinese Premium Pig Breeds". Based on the advantage of this breed resource, the county's animal husbandry department used genetic breeding technology to crossbreed Tunchang sows with American Duroc boars to breed a binary hybrid pig - Tunchang Black Pig, which has the characteristics of coarse feeding tolerance, strong disease resistance, white fat, low water content, high lean meat and gum content, sufficient growth (usually raised for 7 months to a year before being slaughtered), and delicious taste

Tunchang black pig is a high-quality breed of black pig in our province. Since it entered the Beijing and Shenzhen markets in 2009, it has been favored by consumers in both cities. So far, it has been successfully sold in nearly 100 supermarkets in Beijing and Shenzhen, including Carrefour, Hualian, CR Vanguard, and especially 65 supermarkets in Shenzhen. Nowadays, Tunchang black pigs are making a name for themselves in off island markets such as Beijing and Shenzhen

Regional Scope

Tunchang County, Hainan Province: 109 ° 45 ′ -110 ° 15 ′ E longitude It borders Ding'an County and Qionghai City to the east of latitude 19 ° 08 ′ -19 ° 37 ′, connects with Qiongzhong County to the southwest of Tunchang County, and is adjacent to Chengmai County to the northwest by crossing the river to the south

Specific Quality

The maternal parent of Tunchang black pig is listed as one of the three major pig breeds in Hainan, along with Lingao suckling pig and Wenchang pig

Cultural allusions

The Tunchang pig has long been renowned, and as early as the 1950s, it was designated by the Ministry of Agriculture as a local pig breed in southern China and included in the "Chinese Premium Pig Breeds". Relying on the advantage of this breed resource, the county's animal husbandry department used genetic breeding technology to crossbreed Tunchang sows with American Duroc boars to breed a binary hybrid pig - Tunchang Black Pig. It has the characteristics of coarse feeding tolerance, strong disease resistance, white fat, low water content, high lean meat and gum content, sufficient growth (usually raised for 8 months to a year before being slaughtered), and delicious taste, which is widely welcomed by the market and consumers

Quality and Technical Requirements

1. Variety

A first generation hybrid pig between local black pig sows and Duroc boars

II. Origin Conditions

The breeding farm is located on a gentle slope of hills, surrounded by abundant planting of cassava, sweet potatoes, elephant grass, royal grass, and other green feed resources

Feeding management

1. Breeding method: a combination of feeding and releasing

2. Requirements for pigsty: It should have good insulation, heat insulation, and ventilation conditions. Under the conditions of feeding in the pigsty, the area occupied by each head during the growth stage should not be less than 2.5m2

3. Feed conditions: Local rice, rice bran, cassava, sweet potatoes, and peanut cakes are the main ingredients, while sweet potato vines, elephant grass, and royal grass are used as green feed

4. Key points of feeding management:

(1) Castration: Male and female piglets before 20 days of age

(2) Growing pigs: During the period of 30 to 65kg, the proportion of green feed in the diet is less than 15%

(3) Fattening pigs: During the period of 66 to 100kg, graze and raise them

(4) Prohibitive requirement: Prohibit any drug additives throughout the entire period

5. Selling standard: 7 to 8 months old, with a live weight of 90 kg to 100 kg<6. Environmental and safety requirements: The breeding environment, prevention and control of epidemics and diseases shall strictly comply with relevant national regulations

IV. Slaughtering and Processing

1. Pig source standard: Healthy pigs that meet the quality requirements of live pigs within the production area

2. Waiting for slaughter: Rest on an empty stomach for 24 hours before slaughter to reduce stress

1. Sensory characteristics: bright red color, milky white fat, tender and firm meat texture

2. Physical and chemical indicators: intramuscular fat ≥ 4.5%, muscle tenderness (shear force) ≤ 43N

3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations