The Yorkshire pig was bred in England in the 18th century. Because of its large size and fast weight gain, it is one of the world's most famous meat breeds. After the introduction of our country, after years of cultivation and domestication, it has a good adaptability, has the characteristics of rapid growth, high feed utilization, high lean meat, and more litter size.
Appearance characteristics Yorkshire pig white hair, it is also known as Great White. Large body, well-balanced body, erect ears, straight nose, low back bow, long limbs, long head and neck, slightly concave face, long drive.
Production performance Adult boars weigh between 250 kg and 300 kg, and adult swine weigh between 230 kg and 250 kg. Weight gain is fast. Birth 6 months of age can reach about 100 kilograms. With good nutrition and free-feeding conditions, the daily weight gain can reach more than 700 grams, and the weight per kilogram consumes less than 3 kilograms of compound feed. At a weight of 90 kg, the slaughter rate was 71%-73%, and the carcass lean rate was 60%-65%. The number of sows born in sows was 11 and the number of nipples was 7 or more, and breeding was started from 8.5 months to 10 months. In the foreign three-way hybrid, the Yorkshire pig is often used as the first male or female parent.
Variety Appraisal Yorkshire pigs have good adaptability, fast growth, high feed utilization, and high lean meat yield. However, the hoof quality is not solid. The crossbreeding between the male parent and the local sow used the Yorkshire hybrids. The heterosis of the hybrid pigs in terms of daily weight gain, feed utilization, etc. was obvious, and the breeding performance also showed certain advantages.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
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