Livestock Judging Lecture S WINE Presented by Mr. Taylor Resources agednet.com MS Extension Paraphrased from: Modern Livestock and Poultry Production 8 th Ed. Pp

O BJECTIVES After studying this lesson, you should be able to: – Identify the parts of the live hog and wholesale cuts of the carcass – Select high-quality breeding stock using generally accepted criteria – Correctly lace and give oral reasons for placing of a ring of four market and four breeding hogs.

T HE P REFACE Consumers drive demand – Prior to 1980, hogs were fat and less muscular Breeders now pay close attention to genetics Practically all market hogs are of some type of crossbred Ultrasound technology is being used to see back fat and loin-eye-area (LEA) Four primal cuts: ham, loin, Boston shoulder and picnic shoulder – In a typical 270-pound (122 kg) market hog, these cuts will make up about 44% of the live weight and represent about 75% of the total value of the animal. Paraphrased from: Modern Livestock and Poultry Production 8 th Ed. Pp

T HE P REFACE C ONTINUED Market Hog Description – 270 lbs (122 kg) 197lb carcass (89 kg) 0.8 inches (2.0 cm) of back fat at the 10 th rib LEA of 7 in 2 (45.16 cm 2 ) Fat-free lean index is 52% 105 lbs (48 kg) of lean meat

P RODUCTION C HARACTERISTICS NOTE: numbers in parentheses represent gilt number corresponding to the barrow numbers shown. Live-weight feed efficiency of 2.4 (2.4) Fat-free lean gain efficiency of 5.9 (5.8) Fat-free gain of 0.95 lbs per day Marketed at 156 (164) days of age Weighing 270 pounds All achieve on a corn-soy equivalent diet from 60 pounds Free of all internal and external parasites From a high-health production system Immune to or free of all economically important swine diseases Produced with Environmental Assurance Produced under PQA™ and TQA™ guidelines Produced in an operation that has been SWAP assessed (Swine Welfare Assurance Program)

P RODUCTION C HARACTERISTICS Free of Stress Gene (Halothane 1843 mutation) and all other genetic mutations that have a detrimental effect on pork quality Result of systematic crossbreeding system, emphasizing a maternal dam line and a terminal sire selected for growth, efficiency, and superior muscle quality From a maternal line weaning ^25 pigs/year after multiple parities Free of all abscesses, injection site blemishes, arthritis, bruises, and carcass trim Structurally correct and sound, with proper angulation and cushion and a phenotypic design perfectly matched to the production environment Produced in a production system that ensures the opportunity for stakeholder profitability from the producer to retailer while providing a cost competitive product retail price in all domestic and export markets Produced from genetic lines that have utilized genomic technology to support maximum improvement in genetic profitability and efficiency

C ARCASS C HARACTERISTICS Hot carcass weight of 205 pounds Loin muscle area (LMA) of 6.5 (7.1) in 2 Belly thickness of 1.0 inch Tenth rib back fat of 0.7 (0.6) inch Fat-Free Lean Index is 53.0 (54.7)

Q UALITY C HARACTERISTICS Muscle color score of hour pH of 5.9 Maximum drip loss of 2.5% Intramuscular fat level of 3.0% Free of within-muscle color variation and coarse muscle texture Free of ecchymosis (blood splash) Provides an optimum balance of nutrients important for human nutrition and health Provides a safe, wholesome product free of all violative residues and produced and processed in a system that ensures elimination of all food-borne pathogens

F ACTS Boars must be 7 ½ months old before they are used for breeding – Replacement boars should be bought days before using, allows for health checks and performance testing Breed gilts at their second or third estrus after reaching puberty – Replacement gilts should be bought days before using, allows for health checks – Have 6+ functional nipples on each side – South Illinois University has been research litters that are predominantly male and the unproductive affects that gilts exhibit

Questions What is the Rendement Napole (NP) or Napole gene? Why is it important? What is the porcine stress syndrome (PSS)? Why is it important?