live market hog evaluation and grading
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Live Market Hog Evaluation and Grading. Developed by: B. A. Reiling, Ph.D. University of Nebraska-Lincoln. Visual Evaluation. Subjective Less accurate than real-time ultrasound Less expensive, more convenient Still important for selection decisions Still important for marketing decisions. - PowerPoint PPT PresentationTRANSCRIPT
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Live Market Hog Evaluationand Grading
Developed by:B. A. Reiling, Ph.D.
University of Nebraska-Lincoln
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Visual Evaluation• Subjective• Less accurate than real-time ultrasound• Less expensive, more convenient• Still important for selection decisions• Still important for marketing decisions
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Value-determining Traits• Weight
– Live weight (LW)– Carcass weight (HCW)
• Dressing Percent (DP)– Relates LW to HCW– HCW = LW X DP
• Leanness– 10th rib fat thickness– Last rib fat thickness
• Muscle– Loin muscle area– USDA muscle score
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Average Values• Live Weight
– Range: 230 – 300 lbs
– Average: 272 lbs• Dressing Percentage
– Range: 68 – 78%– Average: 75%– Affecting factors
• Fill, muscle, fat
• Carcass Weight– = LW * DP– ~ 200 lbs
• Length– First rib to aitch bone– Shoulder point to ham– Range: 28-34 in– Avg: 31 in ()
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How Do Animals Get Fat?
• Top to Bottom• Front to Rear• Gender Effects
– Gilts leaner than barrows
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Body Shapes – Rear View• Heavy muscled hogs are wide based
Desirable Undesirable
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Body Shapes – Top View• Lean hogs = “hourglass shape”• Fat hogs = “boat shape”
Desirable Undesirable
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Evaluation of Fat Deposition
16 4
23
1) Jowl2) Blades3) Forerib
4) Elbow pocket5) Loin edge6) Flank
7) Tail head8) Ham seam
5 5
8
7
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Average Values• Last rib fat thickness
– Used for calculation of lean content in the industry• 10th rib fat thickness
– ¾ length of the eye muscle; corresponds with “loin edge”– Used to calculate % muscle– Range: 0.35 – 1.2 in ()– Avg: .7 in – But, carcasses are NOT ribbed
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Last Rib vs. 10th Rib Backfat
Last rib BF, in. 10th rib BF, in. .60 .45 .80 .80 1.00 1.20 1.20 1.55 1.40 1.95
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Lean Hog
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Fat Hog
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How Lean? How Fat?Wt = 247 lbs Wt = 252 lbs
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How Lean? How Fat?LRF, in 0.6010th rib fat, in 0.30LEA, sq in 9.50% Lean 63.16
LRF, in 1.0010th rib fat, in 1.60LEA, sq in 4.50% Lean 39.82
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Evaluation of Muscle
1
2
3
1) Shoulder2) Forearm
3) Loin (top)4) Ham/stifle
4 Thick Ended
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Average Values• Loin Eye Area (LEA)
– Loin Muscle Area (LMA)– Longissimus dorsi– Ultrasound measure– Range: 4.5 – 10.0 in2
– Avg: ~ 6.0 in2 ()
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USDA Carcass GradingTwo Factors:• Last rib backfat (LRBF)• Muscle Score (MS)
– Thick = 3– Average = 2– Thin = 1
• = (4 * LRBF) – MS– Thin muscled hogs
ineligible for USDA #1
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USDA Muscle Scores
Thin = 1 Average = 2 Thick = 3
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Cutability Values• Various equations to predict % muscle (lean)
– May include 0 (fat-free), 5 (marbling), or 10% fat• Observations
– As live weight , % muscle – As fat cover , % muscle – As LEA , % muscle
Critical Factors = Fat Cover and Weight
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Percentage Fat-Free Lean
• Short-cut Method– 250 lb live weight = base
• For every 10 lbs below; add 0.2%• For every 10 lbs above; subtr 0.2%
– 0.8 inches 10th rib fat = base• For every 0.1 in below; add 1%• For every 0.1 in above; subtr 1%
– 5.5 in2 LMA = base• For every 0.1 in above; add 0.2%• For every 0.1 in below; subtr 0.2%
• Typical range: 48-60%– Extremely lean pigs >60%
• With heavy-weight hogs– Frame very important
Convert percentage lean pounds of fat-free lean
live weight X 100
• Can use ultrasound • Pounds of fat-free lean:
.833 * Sex (barrow = 1, gilt = 2)+ .291 * live weight, lbs- 16.498 * 10th rib fat, in+ 5.425 * LMA, in2
- .534
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Practice 1
Dress %Hot Carcass WtLRBF10th Rib FatLEAMuscle ScoreUSDA Grade% Lean
77.6%187 lbs0.60 in0.50 in8.0 in2
20.458.1%Live Weight = 241 lbs
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Practice 2
Dress %Hot Carcass WtLRBF10th Rib FatLEAMuscle ScoreUSDA Grade% LeanLive Weight = 274 lbs
77.9%214 lbs1.00 in1.05 in7.4 in2
22.050.2%
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Practice 3
Dress %Hot Carcass WtLRBF10th Rib FatLEAMuscle ScoreUSDA Grade% Lean
73.0%186 lbs0.70 in1.00 in5.9 in2
20.848.9%Live Weight = 254 lbs
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Let’s Look at Some Live Pigs!