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Swine Notes
Leading states in hog production:
Iowa - #1 Illinois Minnesota Indiana Nebraska Missouri North Carolina
Ohio Kansas South Dakota
People prefer to raise hogs because?
Faster turnover in money - breeding to marketing offspring is only 9-
10 months Hogs eat large amounts of grain-more efficient in converting feed Hogs give birth more than once per year Hogs produce more young per birth than
any other animal Labor is low Hogs are profitable 9 out of 10 years
4 prime cuts of meat:
Picnic shoulder Loin Boston shoulder ham
Factors for selecting a herd boar:
Reproductive soundness (testicles) Type and quality (length, loin-eye, back fat
thickness) Performance testing results Pedigree (ancestry) Health (brucellosis, leptospirosis,
pseudorabies) Age (don’t breed before 9 months old) Show ring performance
Selecting sows:
Soundness (sexual and structure) Conformation Gain and feed efficiency Litter size health
Sow Productivity Index:
# pigs born alive # pigs weaned Litter weight at 21 days of age # litters per sow per year
Feeder pig selection:
Health Type Size (35-80 lbs.) Uniformity
Feeding Swine
Corn – basic energy feed used in hog rations
-lacks several amino acids necessary (lysine and tryptophan)
-must be supplemented with protein, minerals, and vitamins
Feeding Swine
Barley: substitute for corn-higher fiber and less digestible
energy than corn-check barley for scabs (disease in
barley)-must be supplemented also
Feeding Swine:
Milo (grain sorgum)-ground in the south-Higher protein than corn-substitute for corn-add supplements also
Breeding Facts:
Gilts should be 8 months before they are bred (weigh 250lbs)
Boars should be 9 months old before they are bred
Breed gilts twice at 12 hour intervals Breed sows twice at 24 hour intervals Put in farrowing crate 1 day before they
should give birth Keep newborns at 90-95 degrees
Clip needle teeth and naval cord right away
Dock tails of pigs and give iron shots
Castrate young Wean 5-8 weeks old and at least 12
lbs. Ear notch
Kinds of swine markets:
1. Direct marketing:-selling to packing plants, order, buyers, or country
buying stations-76% of hogs are sold this way-producer deals with the buyer2. Terminal markets:-hogs are cosigned to a commission firm-the firm deals with the buyer-12% of hogs are sold this way-buyers compete and can raise the profit more than
in the direct market
3. Auction markets:-8% in US sold this way-cost to market the swine are
commissions, insurance, yardage, and feed costs
4. Group marketing:-groups pull together in a co-op to
fight for better market prices
Pricing methods:
Sold on weight at market Sold on weight and grade groups at
market standards (standards are set by the buyer)
Grade and yield-determine price after slaughter-in an error is made, no possible way
to re-grade the animal
Market Classes and Grades:
Determine classification by: Sex Use (slaughter or feeder) Their grade
Barrows and gilts’ grades are based on carcass quality and the yield of the 4 lean cuts
5 USDA grades
US No1 US No2 US No3 US No4 US Utility
To determine official grade, estimate: Backfat thickness Muscle scoreEquation:(4.0 x backfat thickness over last rib,
in inches)-(1.0 x muscling score)
Muscle Scores:
Thin = 1 Average = 2 Thick (superior) = 3
Exp: backfat = 1.05 inches and superior muscling
Answer = 1.2 (US No 1 Grade)
Preliminary Grades:
<1.00 in = US No 1 1.0 – 1.24 in = US No 2 1.25 – 1.49 in = US No 3 1.5 -> in = US No 4
Shrinkage:
Hogs lose weight when shipped You’ll always have at least 2%
shrinkage no matter the distance
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