1. + Market Swine & Grades of Swine Megan Kay

2. + Objectives Identify swine classes. Define swine grades. List characteristics of ideal swine.

3. + Swine Classes Use Classes Slaughter Feeder Swine Classes Barrow Gilt Sow Boar Stag

4. 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.

5. + 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

7. + Marketing Swine Evaluation Muscle Leanness Structural Correctness Balance Growth Potential Volume

8. + 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

9. + 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

10. + 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

11. + Balance Design Proportion Completeness

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

17. + Objectives Identify swine classes. Define swine grades. List characteristics of ideal swine.