Animal Science 160 Swine Lecture 3 Jessy ShanksHow are hogs raised today? Confinement Hogs spend the duration of their life in environmentally and disease controlled environmentsHerd Health Numerous diseases can bring havoc to a swine operation The greater the number of animals on one site and the closer they are to other animal operations, the greater the chance of having an infectious disease outbreakHerd Health A preventive herd health management program should be designed specifically for the conditions and facilities of each herd The key to swine health is to prevent problemsBio-Security May be the most important part of a large scale swine operation Due to confinement, introduction to outside pathogens can cause great economic loss Refers to procedures designed to -Minimize risk of disease transmission from outside sources -Reduce transmission of diseases among groups of pigs on the same farmBio-Security Measures 1. All in / all out 2. Off-site facilities 3. Shower in / shower out 4. Strict control of who enters swine facilitiesWaste Management Waste management has become an increasingly important issue in swine production in recent years The physical waste is the major problem but odor issues are becoming more of a concern with the general publicSwine Waste Management Systems Shallow Pit Recharge / Lagoon Storage Deep Pit Collection / Storage Systems Hoop Structure Housing Gutter Flush / Holding Pond or Lagoon Storage Slab Units (Cargill Units)Swine “Pull-Plug” SystemsSwine Gutter Flush SystemTypical LagoonSwine “Hoop” SystemSwine “Hoop” SystemSwine “Cargill” FloorHistorical Development of Pork Grades • A system for classifying and grading market hogs formulated by USDA in 1918 – Purpose for use in livestock marketing service • Due to changes in pork production and marketing, revisions made in – 1928, 1929, 1940, 1955, 1968, 1985Historical Development of Pork Grades • Changes due to market hogs becoming much leaner and more heavily muscled • Adjustments made for fat and muscling changed to reflect effect on cutabilitySwine Marketing Based On • Weight – Live weight - range of 230-270 pounds – Carcass weight - range of 165-195 pounds • Carcass composition – Fat thickness - last rib fat and 10th rib fat – Muscling indicator - carcass muscling score, 10th rib loin muscle area and 10th rib muscle loin depthSwine Marketing Based On • Lean quality – Color, wetness, firmness, texture, marbling and feathering • Fat quality – Firm and white – Soft, oily fat is undesirablePork Quality • Reflects – Taste, consumer appeal and processing potential of a carcass • Factors that affect pork quality – Color - consumers prefer bright reddish-pink color – Firmness and Wetness – Marbling - intra-muscular fat has been related to meat eating quality. The degree of marbling impacts the flavor, juiciness and tenderness of meatFirmness and Wetness • 3 point scale for firmness – Soft – Firm – Very Firm • 3 point scale for wetness – Exudative – Moist – DryMarbling • Intramuscular fat has been related to meat eating quality • The degree of marbling impacts the – flavor – juiciness – tendernessWhere Do They Go • Barrows and gilts – Produce the four major lean cuts (ham, loin, blade shoulder, picnic shoulder) • Sows – Sausage - because of extra fat • Boars and stags – Human foods that are heavily spiced (pepperoni, etc.); because of boar taint odor (strong, musky smell) that may be presentUSDA Grades - Barrows & Gilts • Indicate cutability – The percentage of closely trimmed four lean cuts (Ham, Loin, Blade Shoulder, Picnic Shoulder) – Is determined on the basis of carcass composition (fat and muscle) • The grades are 1, 2, 3, 4 and UtilityDetermining USDA Grades USDA Grade = [(last rib fat x 4) - carcass muscle score]Muscle Score EvaluationMeasures at the 10th and 11th rib
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