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Evaluating Pigs!

Evaluating Pigs!. Celina Johnson Colorado State University. What traits are important?. Muscle Sell meat! Fat Want a lean product! Volume/capacity Feed Efficiency Production Capabilities (sows - longevity in crate) Structural Design Economic Aesthetic “Looks Good”. Rump. Loin. Back.

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Evaluating Pigs!

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  1. Evaluating Pigs! Celina Johnson Colorado State University

  2. What traits are important? • Muscle • Sell meat! • Fat • Want a lean product! • Volume/capacity • Feed Efficiency • Production Capabilities (sows - longevity in crate) • Structural Design • Economic • Aesthetic “Looks Good”

  3. Rump Loin Back Ear Side Ham Neck Flanks (Fore and Rear) Stifle Joint Head Belly Snout Elbow Jowl Knee Hock Cannon Bone Pastern Dewclaw Foot (toes) The First Step!

  4. LOIN OR TOP HAM STIFLE FOREARM WIDTH OF BASE Evaluating Muscle!

  5. Example of MUSCLE

  6. Example of MUSCLE

  7. LOIN EDGE TAILHEAD RIBS FLANK & ELBOW POCKET SEAM OF HAM JOWL Evaluating Fat!

  8. Example of FAT

  9. Example of FAT

  10. RIB SHAPE DEPTH OF BODY WIDTH OF CHEST LENGTH OF BODY Evaluating Volume!

  11. Example of VOLUME

  12. LEVEL DESIGN Evaluating Structure!

  13. Example of STRUCTURE

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