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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

What is the Ideal Market Hog in 2006?

Chancie Moore

Colorado State University

March 11, 2006

when pigs first landed in america
When Pigs First Landed in America!
  • The year—1539

Is this your idea of the ideal market hog today?

the market hog 1950
The Market Hog--1950
  • The Fat Stock Shows

See any resemblance

to their ancestors??

the market hog 1980s
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.
the market hog 1995
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.
symbol iii
Symbol III

2005

1980s

1995

”A Standard of Excellence”

Combines Production, Carcass, and Meat Quality Characteristics

symbol iii7
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.

production characteristics
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
what is the stress gene
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
the stress gene
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!

giving injections
Giving injections

Do not give intramuscular injections

into the loin or ham!!!

injection site lesions
Injection Site Lesions

Raw Meat lesion

Lesion after cooking

*note*Shown in beef cuts, but same for pork

carcass characteristics
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)
slide15

Pork Carcass

Evaluation

Ham

Sirloin

Fat Thickness

Measurement

Loin

Shoulder

Loineye Area

pork quality characteristics
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
slide18
PSE
  • Pale, Soft, and Exudative product
  • Lacks consumer appeal in the meat case
  • Lacks functionality to use in processed pork products
the angus equivalent
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
why should you care about pork quality
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
where show exhibitors have the most control over pork quality
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