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Market Hog EvaluationMarket Hog Evaluation
Compiled By:Compiled By:Jared JacksonJared Jackson
Livestock Judging CoachLivestock Judging CoachTarleton State UniversityTarleton State University
Types of HogsTypes of Hogs
LardLardBaconBaconMeatMeat
Lard TypeLard Type
Bacon TypeBacon Type
Meat TypeMeat Type
Minimum Requirements for a Meat Minimum Requirements for a Meat Type HogType Hog
LEA > 4.75 Square InchesLEA > 4.75 Square InchesLast Rib Fat Depth < 1”Last Rib Fat Depth < 1”Carcass Length > 29.75”Carcass Length > 29.75”
Live Weight in HogsLive Weight in Hogs
Most markets- 220-280lbs.Most markets- 220-280lbs.Japanese market- 180-210lbs.Japanese market- 180-210lbs.
Dressing Percent in HogsDressing Percent in Hogs
Average range: 70-75%Average range: 70-75% Harvesting differences between Hogs Harvesting differences between Hogs
and Cattleand Cattle Factors that affect Dressing PercentFactors that affect Dressing Percent
1.1. FinishFinish2.2. FillFill3.3. MusclingMuscling4.4. SexSexDressing Percent=(HCW/Live Weight) X 100Dressing Percent=(HCW/Live Weight) X 100
Muscling in Non-ribbed CarcassesMuscling in Non-ribbed Carcasses
Degrees of Muscling- Superior, Average, Degrees of Muscling- Superior, Average, ThinThin
Muscle Scores- 3,2,1Muscle Scores- 3,2,1
Muscling in Ribbed CarcassesMuscling in Ribbed Carcasses
LEA- Loin Eye AreaLEA- Loin Eye AreaCross-section of the Cross-section of the longissmus dorsilongissmus dorsi
musclemuscleRange- 4.0-12.0 square inchesRange- 4.0-12.0 square inchesMeasured between the 10Measured between the 10thth and 11 and 11thth ribs ribs
Fat in HogsFat in Hogs
Non-ribbed fat measurementsNon-ribbed fat measurements1.1. First ribFirst rib2.2. Last RibLast Rib3.3. Last lumbar vertebraeLast lumbar vertebrae Average Backfat= (FRFD+LRFD+LLFD)/3Average Backfat= (FRFD+LRFD+LLFD)/3 Ribbed fat measurementsRibbed fat measurements -10-10thth rib fat measurements rib fat measurements
-Between the 10-Between the 10thth and 11 and 11thth ribs ¾ the chine ribs ¾ the chine bone bone
Fat in HogsFat in Hogs
LLFD
LRFD
FRFD
10th RFD
Carcass LengthCarcass Length
Measured from the cranial side of the first Measured from the cranial side of the first rib to the cranial side of the aitch bonerib to the cranial side of the aitch bone
Range 30-35”Range 30-35”
Pork Yield ValuePork Yield Value
USDA GradeUSDA GradePercent MusclePercent MusclePercent Fat Free LeanPercent Fat Free Lean
USDA GradeUSDA Grade
USDA Grade= {(4.0X LRFD) –(1.0X MS)}USDA Grade= {(4.0X LRFD) –(1.0X MS)}Thin muscled hogs can not grade USDA Thin muscled hogs can not grade USDA
#1#1Superior Muscled hogs with 1.75” or more Superior Muscled hogs with 1.75” or more
of LRFD can not grade USDA #3of LRFD can not grade USDA #3Always round down to the nearest whole Always round down to the nearest whole
number, but do not go below #1number, but do not go below #1
USDA Grade vs. Percent muscle USDA Grade vs. Percent muscle vs. Percent Fat Free Leanvs. Percent Fat Free Lean
Percent MusclePercent Muscle
Range- 50-60%Range- 50-60%
Percent Fat Free LeanPercent Fat Free Lean
Range- 50-60%Range- 50-60%
Pork QualityPork Quality
Acceptable vs. UnacceptableAcceptable vs. UnacceptablePSE is the only unacceptablePSE is the only unacceptable
Market Hogs Evaluation PrioritiesMarket Hogs Evaluation Priorities
MuscleMuscleLeannessLeannessGrowth Growth StructureStructureBalanceBalance
Evaluating LiveEvaluating LiveMuscleMuscle
Start at ground and Start at ground and work upwork upWant wide tracking, Want wide tracking,
wide based, hogswide based, hogs
Live Evaluation continuedLive Evaluation continuedMuscleMuscle
Want hogs that Want hogs that exhibit a heavily exhibit a heavily muscled, 3-muscled, 3-dimensional dimensional ham.ham.
Want hogs that Want hogs that exhibit a wide, exhibit a wide, square top, square top, preferably with a preferably with a deep groove deep groove down the centerdown the center
A wide chest floor is desired
Hogs should be bold bladed when viewed from the front or over the top
FatFatHogs are desired to have at least .6-1.0” of fat Hogs are desired to have at least .6-1.0” of fat
over their last rib, but not over an inch over their last rib, but not over an inch You should not be able to see the ribs!!!!You should not be able to see the ribs!!!!
Notice the hog is smooth in his fat cover.
It is trim, yet has enough condition to appear smooth in his conformation
Best places to evaluate fat:Jowl, Undercarriage, Crotch, and Elbow Pocket
Rib ShapeRib ShapeHogs are desired to have a bold sprung rib Hogs are desired to have a bold sprung rib
shape, as well as an adequate body depth shape, as well as an adequate body depth to give them a productive lookto give them a productive look
We want hogs that are correctly structured, big footed, stout boned, and rugged in their design.