1. Introduction to Agriculture, Food, and Natural Resources
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Curriculum for Agricultural Science Education Copyright 2011

2. Introduction to Agriculture, Food, and Natural Resources
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Introduction to Agriculture, Food, and Natural Resources
Some Pig
Unit 5 – Lesson 5.4 Animals in Ag
Curriculum for Agricultural Science Education Copyright 2011

3. Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
What is Conformation?
The appearance or type, form, and shape of a live animal.
When evaluating an animal, you are looking at the appearance or conformation of the animal. Conformation is how the parts of an animal are put together.
Curriculum for Agricultural Science Education Copyright 2011

4. Conformation Priorities in Animal Selection
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Conformation Priorities in Animal Selection
Muscularity
Capacity
Frame Size
Condition
Structure
Balance
Udder
Sex Character
Breed Character
Conformation is evaluated based on several priorities. Not every priority fits each type of animal nor the purpose of the animal. These are the most common and have application in several species and uses of animals.
Curriculum for Agricultural Science Education Copyright 2011

5. Market Hog Selection Selection Criteria: Structure/Design Muscle
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Market Hog Selection
Selection Criteria:
Structure/Design
Muscle
Finish
Skeletal Size
The four main priorities when selecting a market hog include structure and design, muscle, finish, and skeletal size.
Curriculum for Agricultural Science Education Copyright 2011

6. Important views on hogs
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Important views on hogs
Evaluate each animal from the
top
side
rear
Watch animal walk and move
Curriculum for Agricultural Science Education Copyright 2011

7. Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Structural Soundness
The physical condition of the skeletal structure, especially the feet and legs, of an animal.
Structural soundness is one of the most important traits in every species. The structural soundness of an animal determines how efficiently it can move, longevity, and the quality of offspring produced.
The pig in this picture exhibits good structure, note the angle to the pasterns and the levelness of the top.
Curriculum for Agricultural Science Education Copyright 2011

8. Structural Soundness Considerations: Levelness of top and hip
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Structural Soundness
Considerations:
Levelness of top and hip
Angle to shoulder, pastern, hock
Ease of movement
The pig in this picture has structural problems. She is very straight in her front legs, particularly her pasterns.
Curriculum for Agricultural Science Education Copyright 2011

9. Skeletal Size Indicators: Length of body Length of cannon bone Height
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Skeletal Size
Indicators:
Length of body
Length of cannon bone
Height
Length of face and neck
Frame or skeletal size determines the overall size of an animal. While bigger is not always better, larger framed animals tend to produce more meat and have greater capacity.
In young animals, frame can be used to evaluate growth potential, particularly by looking at the length of the cannon bone. Young animals with a long cannon bone in relation to their body have a greater potential for growth than those with a short cannon bone.
Curriculum for Agricultural Science Education Copyright 2011

10. Muscularity The natural fleshing of an animal Inheritable trait
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Muscularity
The natural fleshing of an animal
Inheritable trait
Evaluate at the
Hip and rump
Back
Shoulder
Muscling is an important trait in nearly all species and for nearly all uses. For most producers, the purpose of raising livestock is the production of meat, which comes from muscle. The muscularity of breeding animals is passed on to their offspring.
Curriculum for Agricultural Science Education Copyright 2011

11. Finish The degree of fatness
Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
Finish
The degree of fatness
Also referred to as condition or leanness in market animals
Market animals need adequate quantity for meat quality
Fat indicators:
Jowls
Side
Muscle definition or lack thereof
The degree of fatness of an animal is referred to as condition, finish, or leanness. The term is dependent on the production goal. Condition is used for breeding animals, while finish and leanness are typically used in market animals.
The amount of fat a market animal has is economically important in both meat quality and cost of production. Meat animals with too little fat tend to produce meat that is dry and low in flavor. On the other hand, animals with too much fat require more trim during processing and have wasted feed resources and increased costs.
Curriculum for Agricultural Science Education Copyright 2011

12. Some Pig
Introduction to Agriculture, Food, and Natural Resources
Unit 5 Lesson 5.4 Animals in Ag
References
Gillespie, J.R., & Flanders, F.B. (2010). Modern livestock and poultry production (8th ed.). Clifton Park, NY: Delmar.
Curriculum for Agricultural Science Education Copyright 2011