Selection and Judging of Swine Part 3

Fill  Refers to the middle of the hog.  If the hog has too much middle, it has a lower dressing percentage.  The lean cuts will also be lower.  This lowers the value of the hog. Yield of Lean Cuts  Important factor in the value of a market hog.  The wholesale cuts with a greater value are the ham (leg), loin, picnic shoulder. Boston shoulder, and bacon.  The meaty hog yields more than 40% of its liveweight in lean cuts. Quality  Refers to the degree of refinement of the head, hair, and bone.  The head and bone should be moderate in refinement.  Hogs that are too coarse or too refined are not desirable.  The hair coat should be smooth.  The hide should be smooth and free of wrinkles. Balance  Balance is how the body parts are proportioned.  All parts of the body should be in proportion to one another.  A well balanced hog will by tight framed. Style  Style refers to how the hog appeals to the eye.  Balance influences style.  A tight framed hog that moves well, with the correct arch, has style. Smoothness  Means possessing correct skeletal structure and a skin free of wrinkles.  The correct arch and a smooth shoulder are important points to look for.  Pigs with rough skins or roughness over the shoulder are undesirable. Breeding Hogs  Breeding hogs should have the same body traits as market hogs.  In addition, the following points are used in judging. 1. Underline: The mammary development. A minimum of 6 teats per side. None inverted or scarred. 2. Breed character: Traits of the breed. Gilt should show femininity, boars, masculinity. 3. Soundness: The feet and legs are important. They must have good feet and legs. Legs should be strong and straight and should set out well on the corners of the hog. Judging Terms for Market and Breeding Hogs Longer, bigger framed  Typier, meatier  Longer and deeper in the ham  Higher Quality  Higher quality  Firmer, heavier muscled ham  Squarer rump  Thicker through the rump  Meatier and wider at the loin  More natural thickness down the top  Cleaner, trimmer along the loin edge.  More General Terms Trimmer Jowl  Larger skeletal structure  Heavier Muscled  Trimmer Finish  Smoother  sounder on front legs  Heavier bone  Nicer turn over loin  Longer, more correct muscle structure  More correct turn over the top  Trimmer underline  Market Hog Terms Longer, larger framed  Heavier muscled  Longer, stretchier side  Firmer Finished barrow  Smoother Side  More uniformed rump  Longer rump  Trimmer middled  More uniform arch  Typier, meatier barrow  Longer, deeper, fuller in the ham  Cleaner top  0ore correctly finished  More muscling over the top  Thicker loin  Trimmer in jowl and underline  Breeding Hog Terms Sounder underline  Stands and walks more correctly  More evenly spaced nipples  Shows more femininity  Wider Fronted  Meatier gilt  roomier-middled gilt  Shows more size & scale  More desirable set to legs  Broodier  More breed character  Straighter front or hind legs  More rugged, heavier bone  Longer, deeper sides  Growthier  Deeper, wider sprung  Review Time Please fill out your worksheets Review Worksheet 1. Name three highly inherited traits in a hog. 2. Why is selection of a herd boar so important to the hog breeder? 3. Name three things that are very important in selecting a herd boar. 4. At what age should you start using a boar for breeding purposes? 5. What is a pedigree and why is it helpful when selecting a boar for your herd? 6. Name three traits that you should look for when selecting a replacement sow or gilt?