How has selective breeding changed hogs raised for meat?

Selective breeding has significantly transformed hogs to meet changing market demands and production goals. Historically, in the late 19th and early 20th centuries, breeders focused on developing heavy, fat-producing animals to meet the high demand for lard. However, as vegetable oils became a cheaper alternative to animal fat in the 1920s, the industry shifted its focus toward producing leaner meat.12

Through crossbreeding and careful selection, breeders developed lines that yield more lean meat and less fat while also improving animal vigor, litter size, and growth rates. Modern swine production utilizes these genetic advancements by mating specific lines: boars are often selected for rapid weight growth, while sows are chosen for their maternal characteristics, such as the ability to produce large litters.31

Furthermore, the widespread use of artificial insemination has allowed producers to select boars with the highest genetic merit, leading to more rapid improvements in herd populations, faster weight gains, and better feed efficiency.34