Beijing black pigs were selected following the introduction of local black pigs from Beijing, combined with breeds such as Bachsia, Central Yorkshire, Soviet White Pig, and Caucasian pigs. These pigs are mainly raised in the suburban areas of Beijing, including Chaoyang District, Haidian District, Changping County, Shunyi County, Tong County, and other surrounding regions. Over time, they have been widely promoted and raised in provinces like Hebei, Henan, and Shanxi.
First, appearance characteristics:
The Beijing black pig is characterized by its entirely black coat, strong and well-proportioned body structure. The head is moderately sized, with ears that stand upright or slightly droop but still stretch upward. The face has a slight indentation, while the muzzle is wide. The neck and shoulders are well-connected, the back is straight and broad, and the legs and hips are full and sturdy. They typically have seven pairs of teats.
Second, production performance:
Adult male Beijing black pigs weigh around 262 kg, while sows average 236 kg. The first litter of sows has an average of 10 piglets, and subsequent litters average 11.52. During the weight range of 20 to 90 kg, the average daily weight gain is about 609 grams, with a feed conversion rate of 3.70 kg of mixed feed per kilogram of weight gain. The slaughter rate is 72.4%, and the lean meat percentage in the carcass is 51.5%.
Third, usage and hybrid performance:
When crossbred with Landrace pigs, Beijing black pigs show improved growth rates during the 20–90 kg stage, with a daily gain of 650–700 grams and a feed conversion rate of 3.2–3.6 kg of feed per kilogram of weight gain. The lean meat percentage reaches 55%. When crossed with Duroc and Yorkshire pigs over three generations, the daily gain ranges from 600 to 700 grams, with a feed conversion rate of 3.2–3.5 kg per kilogram of weight gain. At 90 kg body weight, the lean meat percentage exceeds 58%, making them highly valued for meat production.
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