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Swine Breeds, Selection of Animals, Physical Characteristics

Mrs. Weimer

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Across
4.chops, ribs, and canadian bacon comes from this area
6.country of origin for the pietrain
8.originally swine were lumped into 2 categories: meat and ___
9.state of origin for tamworth
13.word meaning capable of producing a large number of offspring
14.erect ears, black body with a white belt
16.is the lower half of the front shoulder
18.type of hogs primarily used today
19.state where poland china breed originated
21.black and white spots with bulky droopy ears
22.short legs and a white coat with black spots
30.looks like yorkshire bc it is all white, but has droopy ears
31.people who select specific traits in one breed and insert those into another
32.oldest breeds of swine; lineage close to wild boars
34.the disposition of the duroc is ____
35.where landrace originated
Down
1.largest characteristics of a hog (largest portion of the meat body)
2.lowest portion of the carcass
3.all white skin and hair with ERECT ears
5.is the upper half of the front shoulder
6.black body with white points and erect ears; face dished
7.forward drooping ears and a black body with 5 points
8.makes up 24% of the swine carcass
10.contains two large nostrils and has a firm, cartilage-type texture
11.much of the meat produced by berkshire hogs is sold to___market
12.the degree of an animal geneticist
15.state that chester white's originated
17.all white hair and skin; droopy ears
20.red color; ears that droop
23.state that the duroc originated
24.pietrain swine lack good____ability
25.bacon comes from this area
26.country where hampshires originated
27.landrace is known for this cut of meat
28.color of the tamworth
29.pietrains are also prone to ___
33.resembles a backwards knee

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