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Live Animal Evaluation Swine

Live Animal Evaluation Swine. Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009. Swine Evaluation: Fat Indicators. Ham/ Loin Junction. Loin Edge. Shoulder. Seam of Ham. Elbow Pocket. Flank. Jowl.

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Live Animal Evaluation Swine

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  1. Live Animal EvaluationSwine Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009

  2. Swine Evaluation: Fat Indicators Ham/ Loin Junction Loin Edge Shoulder Seam of Ham Elbow Pocket Flank Jowl

  3. Swine Evaluation: Muscle Indicators Loin Forearm Ham Stifle

  4. Weight • Live Weight • Range: 210 lb - 300 lb • Average: 250 to 260 lb • Carcass Weight • Weight of dressed carcass (hot or chilled) • Chilled 1.5% less than hot • Range: 150 - 215 lb • Avg: 180 lb

  5. Dressing Percentage • Proportion of body weight that ends up as carcass • Example: 255 lb live weight hog with 186 lb carcass = 73% dress • Some variation in dressing % across plants due to slaughter procedures and time of carcass weight measurement (hot or chilled) • Range: 65 - 77% • Avg: 72%

  6. Factors Affecting Dressing Percent • Gut Fill • Gut fill = Body Weight = Dressing % • Muscle • Muscle = Dressing % • Fat • Fat = Dressing %

  7. Measurment taken from the First Rib to the Aitch Bone Not in calculations Range: 28 - 34 in. Avg: 31 in. Min: 28 in Carcass Length

  8. 10th Rib Fat • Used in % Muscle Formula • Range: .50 - 1.50 in. • Avg.: .90 in

  9. Last Rib Fat • Used in USDA Grade calculation • Range: .40 - 1.40 in. • Avg: .80 in.

  10. Loineye Area • Estimated at the 10th rib • Range: 3.8 - 9.0 sq. in. • Avg: 5.5

  11. Reading Top Shape

  12. Reading Top Shape BF = .90 inches

  13. Reading Top Shape BF = 1.5 inches

  14. Reading Top Shape BF = .20

  15. Primal Cuts (Wholesale)

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