Live Animal EvaluationLive Animal EvaluationSwineSwine

Nick NelsonNick NelsonBlue Mt. Community CollegeBlue Mt. Community College

ANS 231ANS 231Originated by Originated by Kenneth GeunsKenneth Geuns

Michigan State UniversityMichigan State UniversityRevised 2009Revised 2009

Swine Evaluation: Swine Evaluation: Fat IndicatorsFat Indicators

ShoulderShoulderLoin EdgeLoin Edge Ham/ LoinHam/ Loin

JunctionJunction

FlankFlankElbowElbowPocketPocket

JowlJowl

Seam ofSeam of HamHam

Swine Evaluation: Swine Evaluation: Muscle IndicatorsMuscle Indicators

ForearmForearm HamHam

LoinLoin

StifleStifle

WeightWeight

• Live Weight– Range: 210 lb - 300 lb– Average: 250 to 260 lb

• Carcass Weight– Weight of dressed carcass (hot or chilled)

• Chilled 1.5% less than hot– Range: 150 - 215 lb– Avg: 180 lb

Dressing PercentageDressing Percentage

• Proportion of body weight that ends up as carcass– Example: 255 lb live weight hog with 186 lb

carcass = 73% dress– Some variation in dressing % across plants

due to slaughter procedures and time of carcass weight measurement (hot or chilled)

• Range: 65 - 77%• Avg: 72%

Factors Affecting Dressing PercentFactors Affecting Dressing Percent

• Gut Fill– Gut fill = Body Weight = Dressing %

• Muscle– Muscle = Dressing %

• Fat– Fat = Dressing %

Carcass LengthCarcass Length

• Measurment taken from the First Rib to the Aitch Bone

• Not in calculations

• Range: 28 - 34 in.• Avg: 31 in.• Min: 28 in

1010thth Rib Fat Rib Fat

• Used in % Muscle Formula• Range: .50 - 1.50 in.• Avg.: .90 in

Last Rib FatLast Rib Fat

• Used in USDA Grade calculation• Range: .40 - 1.40 in.• Avg: .80 in.

Loineye AreaLoineye Area

• Estimated at the 10th rib• Range: 3.8 - 9.0 sq. in.• Avg: 5.5

Reading Top ShapeReading Top Shape

Reading Top ShapeReading Top Shape

BF = .90 inches

Reading Top ShapeReading Top Shape

BF = 1.5 inches

Reading Top ShapeReading Top Shape

BF = .20

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