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Market Swine & Grades of Swine

Megan Kay

+Objectives

Identify swine classes.

Define swine grades.

List characteristics of ideal swine.

+Swine Classes

Use Classes Slaughter Feeder

Swine Classes Barrow Gilt Sow Boar Stag

In swine, quality grade is determined by quality of lean meat and yield

Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external fat.

Yield is evaluated by thickness of backfat and degree of muscling.

+Feeder Swine Grades

Quality and Yield determine grade US No. 1 US No. 2 US No. 3 US No. 4 US Utility

Back fat US No.1- less than 1.00

inch of BF US No.2- 1.00 to 1.24

inches of BF US No.3- 1.25 to 1.49

inches of BF US No.4- 1.50 inches or

over of BF US Utility Estimated back fat

thickness over the last rib and muscling scores are used to determine the official grade

+Marketing Swine Evaluation

Muscle

Leanness

Structural Correctness

Balance

Growth Potential

Volume

+Muscle

Refers to meat or meat within each individual market swine

Muscle is bulging and round in shape

Degrees of muscling are thick, average, and thin

Back fat and degree of muscling are used to evaluate live hogs for yield

+Leanness

Needs to be as lean as they can while maintaining muscle, body volume, growth and structural soundness

When viewing market swine- there are many areas to evaluate for fat disposition

Jowl Over the Blades Behind the shoulder Along the loin edge The flank Seam of the ham

+Structural Correctness

Length of body

Levelness of top

Substance of bone

Soundness of feet and legs

Need to have adequate slope through the shoulder region, loose in their hip or spine and adequate flex to their rear hocks

+Balance

Design

Proportion

Completeness

+Growth

Large statured, big framed, skeletally extended hogs are preferred because they are much more flexible as they increase in weight

+Objectives

Identify swine classes.

Define swine grades.

List characteristics of ideal swine.