Lecture 3 Flashcards
When judging market hogs, what where they termed as in the 1980’s?
High Volume
When judging market hogs, what where they termed as in the 1990’s?
Leaner more muscular
What are the most important traits when judging market hogs?
1) Terminal Value/Productivity
2) Practicality
a. Structure
3) Balance/proportions/eye-appeal
What’s the definition of productivity?
The state or quality of producing something
What type of productivity are we producing?
- Pounds of lean product
- Lean gain
Explain a productive hog?
A productive hog is one that has genuine
skeletal width, a bold, yet pliable rib design,
and has stayed lean at heavier weights
What must a hog have to be productive?
Must have:
* Chest width
* Rib Shape
* Depth of body
* Volume
* Compositionally correct
* Structurally correct
* Stout featured
What should the features of a hog include?
- Head/skull/jaw
- Balance of stoutness and quality
- Foot/Bone correlated
What are the factors that affect the terminal value of market hogs?
- Factors affecting market hog carcass value
- Weight
- %FFL
Whats the formula for % fat free lean?
pounds of lean/hot carcass weight
What are indicators of muscle on a market hog?
- Base width
- Blades/Forearm
- Top
- Hip
- Stifle
Where do we evaluate muscle on a market hog?
Forearm and blade
Top, Hip, Base width
Whats extremely important when looking and evaluating market hogs?
Genuine width
-Feet, knee, blade
-Hock to ground
What should the rear view of a market hog be ?
Must be square from hock to ground as well.
How do we evaluate leanness on a market hog?
- Blades/Top line
- Jowl
- Elbow pocket
- Lower 1/3 of body
- Seam of ham/crotch
