Swine_Grading_and_Evaluation_2009_RLL

Swine_Grading_and_Evaluation_2009_RLL - Live Swine...

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Live Swine Evaluation and Grading
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What Do you See? You will learn how to properly be able to discuss very important traits for carcass characteristics on a live animal Can you see the differences? How will those differences affect the carcass of these animals?
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Live Hog Evaluation Estimate of important carcass characteristics Live weight Dressing % Fat thickness Carcass length Muscling USDA grade % Muscle Provide an indication of the amount of fat and/ or muscle = carcass value
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This is what we are going to learn How to look at this. ......
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This is what we are going to learn And see this. ....
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Live Weight Not as much variation as beef Extreme Range 200-320 Normal Range 240-280 Average 260 Current Trend Local Differences
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What is her weight?
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What is his weight????
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Dressing Percent Dressing % = (Hot carcass weight/live weight) x 100 Highest of 3 meat species Extreme Range 65%-80% Normal Range 72% -77% Average 75% The percent of carcass left after the pig is killed and eviscerated
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Dressing Percent Factors that affect Dressing % Fill - stomach contents (feed) prior to slaughter Muscle –heavy muscled hogs dress higher Fat hogs dress higher than lean hogs
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Fat Thickness What Measurements are we taking?
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Fat Thickness
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First Rib Last Rib Last Lumbar = calculate the average backfat thickness
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Swine_Grading_and_Evaluation_2009_RLL - Live Swine...

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