1 / 17

Market Swine & Grades of Swine

Market Swine & Grades of Swine. Megan Kay. Objectives. Identify swine classes. Define swine grades. List characteristics of ideal swine. Swine Classes. Use Classes Slaughter Feeder. Swine Classes Barrow Gilt Sow Boar Stag.

zahina
Download Presentation

Market Swine & Grades of Swine

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Market Swine & Grades of Swine Megan Kay

  2. Objectives • Identify swine classes. • Define swine grades. • List characteristics of ideal swine.

  3. Swine Classes • Use Classes • Slaughter • Feeder • Swine Classes • Barrow • Gilt • Sow • Boar • Stag

  4. In swine, quality grade is determined by quality of lean meat and yield Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external fat. Yield is evaluated by thickness of backfat and degree of muscling.

  5. Feeder Swine Grades • Quality and Yield determine grade • US No. 1 • US No. 2 • US No. 3 • US No. 4 • US Utility • Back fat • US No.1- less than 1.00 inch of BF • US No.2- 1.00 to 1.24 inches of BF • US No.3- 1.25 to 1.49 inches of BF • US No.4- 1.50 inches or over of BF • US Utility • Estimated back fat thickness over the last rib and muscling scores are used to determine the official grade

  6. Marketing Swine Evaluation • Muscle • Leanness • Structural Correctness • Balance • Growth Potential • Volume

  7. Muscle • Refers to meat or meat within each individual market swine • Muscle is bulging and round in shape • Degrees of muscling are thick, average, and thin • Back fat and degree of muscling are used to evaluate live hogs for yield

  8. Leanness • Needs to be as lean as they can while maintaining muscle, body volume, growth and structural soundness • When viewing market swine- there are many areas to evaluate for fat disposition • Jowl • Over the Blades • Behind the shoulder • Along the loin edge • The flank • Seam of the ham

  9. Structural Correctness • Length of body • Levelness of top • Substance of bone • Soundness of feet and legs • Need to have adequate slope through the shoulder region, loose in their hip or spine and adequate flex to their rear hocks

  10. Balance • Design • Proportion • Completeness

  11. Growth • Large statured, big framed, skeletally extended hogs are preferred because they are much more flexible as they increase in weight

  12. Objectives • Identify swine classes. • Define swine grades. • List characteristics of ideal swine.

More Related