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What is the Ideal Market Hog in 2006?

What is the Ideal Market Hog in 2006?. Chancie Moore Colorado State University March 11, 2006. When Pigs First Landed in America!. The year—1539. Is this your idea of the ideal market hog today?. The Market Hog--1950. The Fat Stock Shows. See any resemblance to their ancestors??.

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What is the Ideal Market Hog in 2006?

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  1. What is the Ideal Market Hog in 2006? Chancie Moore Colorado State University March 11, 2006

  2. When Pigs First Landed in America! • The year—1539 Is this your idea of the ideal market hog today?

  3. The Market Hog--1950 • The Fat Stock Shows See any resemblance to their ancestors??

  4. The Market Hog—1980s • Developed as part of the Pork Checkoff’s Pork Value Program. • Main emphasis was on production traits. • Very little mention as to performance and carcass characteristics.

  5. The Market Hog—1995 • Evolved into a leaner, heavier muscled hog that could be marketed on the newly developed carcass merit programs • Mentions, but does not elaborate on, carcass and pork quality.

  6. Symbol III 2005 1980s 1995 ”A Standard of Excellence” Combines Production, Carcass, and Meat Quality Characteristics

  7. Symbol III • The ideal market hog symbolizes profitability for every segment of the industry. • This hog has: • Correctness of structure —Function • Production —Livability • Performance —Attitude • Function —Health • Optimum Lean Yield • Produces the best quality, safest pork To provide the optimum nutrients for human nutrition.

  8. Production Characteristics • Live weight ready for market—270 lbs • Produced under PQA & TQA guidelines • Free of the Stress Gene and other genetic mutations that have a detrimental effect on pork quality • Free of abscesses, injection site blemishes, arthritis, bruises and carcass trim. • Structurally correct and sound

  9. Program for Youth Producers offered by the National Pork Board

  10. What is the Stress Gene? • The stress gene, Halothane gene, is responsible for PSS (porcine stress syndrome) • PSS pigs have a higher incidence of PSE—pale, soft, and exudative meat • They are less tolerant to other external stresses—heat, handling and transport, new environment and new animals • Signs of an animal stressing: • Sudden Onset • Panting • Tail twitching • Shaking or Trembling • Bluish discoloration of the skin • Can lead to death within 15-20 min

  11. HARD ROCK(HARD HIT X ROCK THE HOUSE) Wow!Rare combination of bone, soundness, rib, width, muscle, and "most importantly" pedigree.  The sire [HARD HIT] and sire of the dam [ROCK THE HOUSE] have extraordinary track records in the show ring, but Hard Rock's grandmother is one the great Hampshire sows [the mother of great boars and gilts like Common Sense & Eclipse, $8,700 Champion Austin boar on 9/11 and $5,500 Champion Austin gilt on 9/11].Additionally, Hard Rock's brother was 2005 Sweetwater, TX Reserve Champion Boar.  This boar has the "new look" that will put both the showpig and purebred breeders ahead of the rest.   Call now to book your semen!HAMPSHIRE   STRESS NEGATIVE STAR (HAMMER TIME X WANNA WIN X O2 COOL) The stars are the limit with this barrow sire.  Extreme in foot size and bone.  STARis unique in length and muscle volume.  If you want winning market hogs - REACH FOR THESTAR. STRESS CARRIER The Stress Gene Look for stress carrier status if breeding your own pigs!

  12. Giving injections Do not give intramuscular injections into the loin or ham!!!

  13. Injection Site Lesions Raw Meat lesion Lesion after cooking *note*Shown in beef cuts, but same for pork

  14. Carcass Characteristics • Targeting a Champion Pork Carcass • Hot Carcass Weight (205 lbs) • 10th rib Fat Thickness (B=0.7”, G=0.6”) • Loineye Area (B>6.5, G>7.1 sq. in) • Belly Thickness (1.0”) • Fat-Free Lean Index (B=53.0, G=54.7)

  15. Pork Carcass Evaluation Ham Sirloin Fat Thickness Measurement Loin Shoulder Loineye Area

  16. Pork Quality Characteristics • Muscle color score of 4.0 • Maximum drip loss of 2.5% • Intramuscular fat level of 3.0% • Provides a safe, wholesome product free of all violative residues

  17. NPPC Color and Marbling Scores

  18. PSE • Pale, Soft, and Exudative product • Lacks consumer appeal in the meat case • Lacks functionality to use in processed pork products

  19. The Angus Equivalent • There is typically very little marbling (intramuscular fat content) in the loin eye of show pigs. • There are two breeds of swine that are known for their marbling ability and high quality

  20. Why should you care about pork quality? • Pork quality is the responsibility of the producer—that’s you. • The pork meat processing sector are reluctant to buy show animals because of quality problems • If we want to continue to have a market for show animals, exhibitors need to start focusing on how they can improve the meat quality of their animals

  21. Where show exhibitors have the most control over pork quality • Genetics—eliminate the stress gene carriers to reduce the incidence of PSE • Give injections in the proper location to reduce injection site lesions • Handling—reduce bruising • Proper legal drug use—follow label directions for dosage and withdrawl times

  22. PORK: The Other White Meat Questions???

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