University:
Sam Houston State University
Course:
BIOL 2413 | General Zoology
Academic year:

2020
Views:

389

Pages:

17
Author:

Tatum B

+ Market Swine & Grades of Swine + Objectives  Identify swine classes.  Define swine grades.  List characteristics of ideal swine. + Swine Classes  Use Classes  Swine Classes  Slaughter  Barrow  Feeder  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  Degrees of muscling are thick, average, and thin  Muscle is bulging and round in shape  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.