+ Market Swine & Grades of Swine Megan Kay
Jan 12, 2016
+
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
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.
+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
+Marketing Swine Evaluation
Muscle
Leanness
Structural Correctness
Balance
Growth Potential
Volume
+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
+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
+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
+Balance
Design
Proportion
Completeness
+Growth
Large statured, big framed, skeletally extended hogs are preferred because they are much more flexible as they increase in weight
+Objectives
Identify swine classes.
Define swine grades.
List characteristics of ideal swine.