1. Puget Sound Junior Livestock Show and Sale
Mt. Baker FFA

2. When? Where? June 5-7, 2014(Thursday-Saturday)
Miss 1 day of school (Friday) and probably Thursday.
Skagit County Fairgrounds
Haul to FFA barn on June 4 or prior
Students may stay there with adult
8:00 am Friday and 8:30 am Saturday
Show pig in Type and Fitting and Showing
Clinic on fitting and showing in April

3. Raising Pigs Info Can be kept at barn with barn agreement
Student pays $250 to Mt. Baker FFA on tag date. Remainder balanced at the end.
Student must sign a barn contract!!
Can be kept at home
Need constant water supply
Heat lamp and straw until March
Mr. Rightmire will weigh 1 time for students never showing before, student weighs at least twice
Must be kept dry and clean
Shelter from wind and rain
Plan on investing up to $500 in feed, hog, etc.
Free choice feed until 220 pounds – that means all it will eat!!!!
Worming and dusting pig
Pigs will have all vaccinations
Must feed a quality balanced ration
Sicknesses must be reported promptly and with a rectal temperature
Keep a notebook with all info in it, record book, and calendar.

4. Feeding a pig 18-19% protein (Crude Protein)
Elenbaas Excel 18 or Laurel Farm Supply Feed
13 bags of feed usually (650 lbs) - $18 +/- a bag
1.0% minimum lysine content
Free choice feed until 230 pounds – starts at 4 lbs/day. Gradual increase to almost lbs per day
Calculating gain per day
Monitoring weight is important
Keep fresh feed, no mold
consider a self feeder if you will be doing this for a while

5. Pig Draw Based on activity points Expensive hogs vs. cheaper hogs
Date –
Location: FFA barn
If not taken that day, $1.50 per day for feed. Or provide feed
2 pigs are better than 1

6. Sponsorship Basics Necessary for a student to make money
Needs to be done early (April/early May)
Money stays with the student who received it
Sell hog (corporate sponsor) = $400/pig or whatever you want to charge (it is your pig)
Additional sponsors = $150+
All animals sell no matter what. If you make or lose money, that is up to YOU!!!
Mr. Rightmire bids on animal, Keizer hauls pig to butcher
Total money divided by weight = Price per pound
This is an artificial auction in most cases.

7. Sponsorship $2.00 per pound Buyer turns hog $2.00 – Floor Price
Floor is $.65/pound
Sponsors pay $.1.35/pound
Animal goes to market for the $.65+ per pound
Buyer takes hog
Buyer pays $400 ($1.60/lb)
Keizer hauls and butchers

8. Swine Evaluation Traits for weaner pigs
Muscle
Leanness
Structural Correctness
Balance
Growth Potential
Volume

9. Muscle: Loin Ham Wider standing
Ideally you want a groove down the top and a dimple before the tail head.
Wider standing

11. Leanness Over loin edge Jowl
Observe shoulder blade movement when walking
At the lower third of the ham.
Toughest to evaluate and predict at weaning
Picture of pig is lean, but very shallow body, no rib shape

12. Structural Correctness
Length/width of body
Width of eyes tells a lot about the future look of the pig.
Taller/bigger isn’t better.
Levelness of top
Soundness of feet and legs – hocks and knees

13. Balance Design Proportion Completeness
Ex. Pietrians are a breed that are not extremely well balanced as they may be overly muscled. Usually indicated by unusual black spotting

14. Tail set
Higher on ham is more desirable, as close to being part of the back as possible.
Pretty good indication of muscle and structure!!
Lower tail set (down ham) – not desirable

15. Other important considerations
Rib shape is more important now
Depth of body, not a lot of space between belly and ground.
Don’t base it on size (differs due to age, etc).