Selecting a Prize Winning Pig by hedongchenchen

VIEWS: 3 PAGES: 19

									Lesson 6: Selecting a
Prize Winning Pig
How about Miss Piggy?




                           Source:
          http://www.toymania.com/columns/spotli
                 ght/palmuppetsebpiggy.shtml
Babe the Pig?




                         Sources:
           http://www.imdb.com/title/tt0112431/ &
            http://www.imdb.com/title/tt0120595/
Betsy
Hello Bubba!




                          Source:
          http://www.hogritude.com/picturepages/f
                     armsanctuary.html
Here’s the winner!




                        Source:
        http://www.ansi.okstate.edu/breeds/swin
                           e/
What we will learn:
   What are the parts of a pig?
   What are the wholesale cuts of pork?
   What criteria are used in the selection of
    slaughter and feeder pigs?
   What criteria are used in the selection of
    breeding swine?
Here’s the winner!




                           Source:
           http://www.ansi.okstate.edu/breeds/swin
                              e/
    What are the parts of a pig?
                                                    19. Loin                    17. Tail
                                                                    18. Rump
                                  20. Back


             21. Shoulder
           22. Neck                              11. Side
                                                            13. Hind Flank         16. Ham
  1. Ear 23. Poll                 9. Foreflank
                           8. Foreleg                10.                       15. Hind Leg
                                                    Belly
                                                                                14. Hock
  2. Eye              5. Jowl
 3. Cheek
4. Snout                                 7. Dewclaw
                6. Pastern

                                                                    12. Toe
What are the wholesale cuts of pork?
Remember our winner?




                         Source:
         http://www.ansi.okstate.edu/breeds/swin
                            e/
                  See the difference?
   Selection has changed over
    time
    In the past, short fat lard types
   Now: an extremely thick-
    muscled, long bodied, stress
    prone type

   Why?
Slaughter hogs…What do we want?

   Leanness
     Lean pigs produce lean meat=happy consumers!
     Trim belly


   Muscle
     Muscle   =meat
Slaughter hogs…What do we want?

   Size/age
     Market   weight =
        240-270 pounds
        140-170 days (~5 months)



   Soundness
     Good feet and legs
     Be able to move easily (good structure)
Feeder pigs are…
   Healthy
     Come from “good’ homes
     Vaccines


   Sound
     Move   around easily
Feeder pigs are…Con't
   Lean/muscle
     Leananimals
     Should see muscles at 50 pounds


   Frame size
     Large-framed
        Mature later
        Leaner at higher weights
Breeding Stock Evaluation


                       Visual


                       Ratios
Visual Evaluations
   Reproductive soundness
     Development   of reproductive tracts

   Skeletal soundness
     Correctangles
     Move easily on concrete floors


   Frame size
Visual Criteria
   Leanness/muscling

   Growth/production
     Fastgrowing
     Large litter size at birth
     Back fat at 240 pounds of .6 and 1.1 inches
     Loin eye area more than six square inches

								
To top