Practical 2

Question 1

US Pork Exports by Country (1-5)

Answer 1

Mexico, Japan, China, South Korea, Canada

Question 2

Top Global Leaders in Pork Production

Answer 2

China, EU, US, Brazil, Russia

Question 3

Top State Leaders in Pork Production

Answer 3

Iowa (1/3 US pork), MN, North Carolina, Illinois, Indiana

Question 4

Economic contribution of pork

Answer 4

• As of 2019, 147,100 jobs were associated with the Iowa pork industry
• Pork exports from Iowa totaled more than $2.1 billion in 2018.
• The pork industry contributed $40.8 billion in sales in 2019.

Question 5

Iowa supplies about __% of Iowa’s
cropland fertilizer

Answer 5

25

Question 6

Benefits and drawbacks of visual evaluation

Answer 6

Benefits: less expensive, more convenient, aids selection
Drawbacks: subjective and less accurate than ultrasound

Question 7

Evaluations of live market swine are used to…

Answer 7

Estimate carcass characteristics, measure those traits, and calculate market value.

Question 8

How do livestock deposit fat

Answer 8

• top to bottom
• front to back
• gilt are usually more lean than barrows

Question 9

Aveagre live wt? Hot Carcass Weight? Dressing Percentage?

Answer 9

282 live weight, 211 HCW, and 75% DW

Question 10

Average 10th Rib Fat Depth? Loin Eye Area? Ham Muscle Score?

Answer 10

.67in 10th rib fat, 7.33 LEA, 1-3 ham muscle score

Question 11

How is pork carcass composition measured

Answer 11

Ultrasound, using grids and probes, and quality (color and marbling)

Question 12

The scientific name for the loin
eye

Answer 12

longissimus dorsi (LD)

Question 12

Hot Carcass Weight Equation

Answer 12

Hot Carcass Weight (HCW) = Live Weight (LW) x Dressing Percentage (DP)

Question 13

Ham score range and marbling range

Answer 13

HSR= 1-3 marbling=1-6

Question 13

USDA Grade Equation

Answer 13

USDA Grade = 4 x Last Rib Backfat (LRBF) – Ham Muscle Score (HMS)

Question 13

Percent Fat-Free Lean Equation

Answer 13

Pounds of Fat-Free Lean / HCW x 100 = Percent Fat-Free Lean (%FFL)

Question 13

As live weight increases, what happens to the %FFL

Answer 13

It decreases because the increase in weight is due to fat

Question 14

What the highest cattle grade

Answer 14

choice

Question 15

What the average daily gain? feed efficiency? and live weight? Dressing yield? in cattle

Answer 15

AVD= 2.8-4.5 LBS
FE = 5 - 7.5 DM
LW= 1100-1400
DY = 60-64%

Question 16

Is USDA grading voluntary

Answer 16

Yes, you pay to opt in

Question 17

What are grading components of composition (Yield) Traits

Answer 17

1. Fat
2. Muscle
3. Bone

Question 18

What are grading components of quality traits

Answer 18

1. Palatability
2. Color

Question 19

Yield grade formula

Answer 19

PYG +/- [(RREA – AREAA)/3] +/- KPH Adjustment = FYG

Question 20

4 types of quality grades

Answer 20

prime, choice, select, standard

Question 21

Fat Thickness

Answer 21

Measured between the 12th and 13th rib,
and adjusted for overall fat distribution

Question 22

Ribeye Area

Answer 22

Measured in square inches between the
12th and 13th rib

Question 23

KPH %

Answer 23

Estimated percentage of carcass weight
that is kidney, pelvic, and heart fat

Question 24

Skeletal maturity

Answer 24

condition of the sacral, lumbar, and thoracic vertebrae; ribs; and split chine bones

Question 25

Lean maturity

Answer 25

Color and texture of lean (ribeye)

Question 26

Whys beef carcasses can be discounted

Answer 26

Dark cutter, non-conformity, bruises