What is the Ideal Market Hog in 2006

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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??
         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
   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
                       2005
  1980s                                             1995




        ”A Standard of Excellence”
Combines Production, Carcass, and Meat Quality Characteristics
                   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
   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
   Program for Youth
Producers offered by the
  National Pork Board
        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)
                                                                                                                                        STAR
                                                                                                                                (HAMMER TIME X WANNA WIN X O2 COOL)
                                                                                                                         




                                                 




         Wow!                Rare combination of bone, soundness, rib, width,                                                                    



    muscle, and "most importantly" pedigree. The sire [HARD HIT] and sire of                                                The stars are the limit with this barrow sire. Extreme
       the dam [ROCK THE HOUSE] have extraordinary track records in the show                                                 in foot size and bone. STAR is unique in length and
    ring, but Hard Rock's grandmother is one the great Hampshire sows                                                        muscle volume. If you want winning market hogs -
      [the mother of great boars and gilts like Common Sense & Eclipse, $8,700 Champion Austin boar on 9/11 and $5,500       REACH FOR THE STAR.
         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.                                                                    STRESS CARRIER
                  Call now to book your semen!
                    HAMPSHIRE
                 STRESS NEGATIVE                                                                                     Look for stress carrier status
                                                                                                                      if breeding your own pigs!
       Giving injections




Do not give intramuscular injections
into the loin or ham!!!
               Injection Site Lesions


                                              Raw Meat lesion




                                              Lesion after cooking


*note*Shown in beef cuts, but same for pork
      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)
  Ham      Pork Carcass
           Evaluation
Sirloin
           Fat Thickness
           Measurement
  Loin



Shoulder


            Loineye Area
  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
NPPC Color and Marbling Scores
                    PSE
 Pale,   Soft, and Exudative product




   Lacks consumer appeal in the meat
    case

   Lacks functionality to use in processed
    pork products
       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?
   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
   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
PORK: The Other White Meat




Questions???