Genetic Improvement


Applying science and economics to make a better pig

Since a small group of Oxford pig farmers set out to provide the highest quality pig on the market over half a century ago, we have been working to continuously breed a better pig. We continue our founders’ mission, by applying the technologies to drive genetic improvement.

We improve the performance of our pigs that by combining advanced science with a practical understanding of the biology of the pig and commercial needs of producers. We select for traits that are commercially relevant for producers and fulfill the demands of market. And we focus on technologies that we believe will help accelerate the rate of genetic gain.

We continuously invest to create more value. PIC focuses on all levers of genetic improvement. We invest in population size, we continuously seek differentiated germplasm and we invest in better data capture and algorithms to improve the accuracy of our selection.

We apply those improvements to multiple pure lines, so we can develop distinct products that fit with different production systems and breeding goals. And we continuously adjust supply with market demands, to be able to make the best products available to our customers.

Our philosophy of “Never Stop Improving” means a continuous effort to innovate, listen and apply—all for creating ever-increasing value for pig and pork producers.

 

Boars

All PIC sire lines are selected based on the total economic value their market pigs will contribute to the pork production chain. Robustness Efficient lean growth Carcass quality PICboar Product […]

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Gilts

The Camborough® is an outstanding mother. Bred to maximize the pounds of weaned pigs per year with excellent feed efficiency, the Camborough® can typically be bred three weeks earlier than […]

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Maximizing genetic gain

Using science to maximize genetic gain The process of genetic improvement starts with accurately measuring performance differences between animals – the more high-quality data we have the better. We then […]

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