DanBred Duroc is used as the terminal sire in the DanBred cross-breeding program, where the performance is excellent in combination with the DanBred Hybrid.
DanBred Duroc produces large litters as well as fast growing finisher pigs with low feed conversion ratio and a high lean meat percentage. As an extra benefit DanBred Duroc produces carcasses with an excellent meat quality.
Progeny are robust and have uniform growth rates from birth to slaughter
Produce litters with high survival rates and vigorous piglets
Ongoing selected for high lean meat, matching the trend for increasingly heavier finishers
The world’s most profitable and environmentally efficient terminal boar line
Progeny have superior daily gain from birth to slaughter and the best feed efficiency
Finisher carcasses have exceptional meat quality: pH, color and IMF
Progeny are easy to handle and highly social, leading to higher animal welfare
Through decades of professional selection, the breed has been genetically improved particularly in regard to meat percentage and slaughter loss. The DanBred Duroc is the most competitive terminal sire, and below you will find just a few of the most important and documented reasons why.
Efficient genetics, like DanBred Duroc is not only profitable for the producer, but also makes major contribution to reducing carbon footprint from pork production.
World class growth rates, daily gain:
Superior feed conversion ratio:
Eminent lean meat percentage:
High content of intramuscular fat:
High level of pH 24–96 h post mortem:
High sensory evaluation of juiciness, tenderness and flavour
Research indicates that since the RN and Halothane genes have been removed from the DanBred breeds decades ago, pH no longer influences production yield, which is why pH is no longer part of the DanBred breeding goals.
In total around 100,000 DanBred breeding animals are performance and genomic tested.
ANIMAL SCIENCE ML M Pedersen et al (2019)
SEGES Publication No 1075 (2016)
SEGES Publication No 1154 (2018) & No 1093 (2016)
AGRICULTURAL AND FOOD SCIENCE A. Rybarczyk et al. (2018)
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