1. Hog Evaluation

2. PARTS Crest Blade Forearm Knee Pastern Dewclaw Sheath Flank Hock HipLoin Top Ham Elbow Pock et Stifle x Ham-Loin Junction Cannon Jaw line/Jowl

3. Ear Notching

4. Breeds- Maternal Chester White (No other pigmentation) Down ears (about medium size) Mothering ability, durability and superior muscling Landrace All white Large down ears Prolific, superior mothering ability Yorkshire All white, with erect ears Durable mothers that offer longevity Also produce carcass merit

5. Breeds- Terminal Duroc Reddish brown Down ears Growth (feed conversion), carcass quality Hampshire Black, with a white belt (belt can be broken) Carcass qualities

6. Breeds-Terminal Spot Black and white No red or brown tinge hair Down ears Spotted pattern Fast growing, feed efficiency, carcass quality Berkshire Black with six white points Excellent carcass quality Poland China Black with 6 white points Medium size down ears Large size, pork production

7. Market Hog Selection Criteria Muscle Optimal Leanness Production Orientation/Weight Skeletal width and dimension Gain ability Skeletal Correctness Balance and Design

8. Product Merit Areas to examine muscle: (front to back) Forearm Behind the blades Loin Ham-Loin Junction Hip Ham Stifle Base Width

9. Insert 2 pictures of heavy muscled hogs Forearm Backside of their blades Hip Stifle Lower Ham Loin

10. Muscle Comparison Squarer turn to his loin edge, stouter hipped and more natural dimension thru his ham Less shapely, plain topped, flatter and less descript in his view from behind

11. Muscle Comparison More powerful forearm, bolder bladed, more expressive thru her stifle and lower ham Fragile fore arm, flat bladed, very modest in her overall muscle content

12. Muscle Comparison Narrower Loin Thicker Loin Narrower based Flatten and tapper down through his lower ham **Appears leaner Wider and fuller though his lower ham **Appears fatter

13. Product Merit Areas to examine leanness Jaw line (Jowl) Blades Fore Ribs Loin Edge Lower third of the body Seam of ham

14. Lean vs. Fat Hogs Wt = 247 lbs Wt = 252 lbs

15. Optimal Leanness Selection has shifted from picking the leanest and rawest designed market hogs to those with more production and in turn finish. Judges are selecting hogs with more cover because typically those hogs are easier growing, more productive in their rib design, and sounder. *Note: Hogs must have muscle and an acceptable lean gain to be profitable. *Note: Market hogs must have at least 0.6 of fat for bacon production

16. Unacceptable Early 1990’s Acceptable Today

17. Production The trait most heavily selected for by the industry is production Definition: Easy-growing, wide skeleton hogs that are designed with more center body dimension and a more practical look from the side.

18. Growth Curve More skeletally extended, later maturing, longer face, longer fronted, taller shouldered, longer spined Early Maturing, Short Bodied and Compact, Low Fronted

19. Structure Obvious points: Proper angle and cushion to their shoulder, knee, hock and pastern Hip design – length and levelness Tail Set Specific details: Uniformity of toe Foot size Heaviness of skeleton

20. Skeletally Correct

21. Skeletal Issues

22. Side View of Rear Leg

23. Side View of Front Leg

24. Front LegsRear Legs

25. Balance If a hog is proportional and all parts fit together in an organized fashion BalancedPoor Balance

26. Carcass Terminology

27. Cutability Cutability is based on the percentage of muscle of the bone-in 4 lean cuts: Ham Loin Picnic Shoulder Boston Butt

29. Breeding Hog Criteria's Soundness - Structural Correctness Body -Skeletal Width and Volume Performance Balance/Design/Femininity(or Ruggedness) Muscle Underline Quality Functional Sheath (Penis) Vulva Testicles

30. Breeding Gilts Big Bodied and Maternal Sound and Durable Correct size and shape to vulva High counting, refined and evenly spaced underline