Market swine grades of swine
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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.

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Market Swine & Grades of Swine

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Market swine grades of swine

Market Swine & Grades of Swine

Megan Kay


Objectives

Objectives

  • Identify swine classes.

  • Define swine grades.

  • List characteristics of ideal swine.


Swine classes

Swine Classes

  • Use Classes

    • Slaughter

    • Feeder

  • Swine Classes

    • Barrow

    • Gilt

    • Sow

    • Boar

    • Stag


Market swine grades of swine

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

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

Marketing Swine Evaluation

  • Muscle

  • Leanness

  • Structural Correctness

  • Balance

  • Growth Potential

  • Volume


Muscle

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

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

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

Balance

  • Design

  • Proportion

  • Completeness


Growth

Growth

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


Objectives1

Objectives

  • Identify swine classes.

  • Define swine grades.

  • List characteristics of ideal swine.


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