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judging
process of evaluating pigs to determine which ones best meet specific standards and purposes
scoring
method used to evaluate and rank pigs based on specific criteria to determine their overall quality and suitability for purposes such as breeding, meat production, or showing
front view
rear view
side view
hints for judging swine
trimness of jowl and neck
width and depth of chest
correctness of front feet and legs
degree of finish or fat cover over the top
breed character
from front view
muscle pattern in the ham
correctness of rear feet and legs
strength of pasterns
levelness of topline
from rear view
conformation and general balance
degree of muscling and fat
length and depth of side
levelness of topline
trimness of jowl
trimness of underline
straightness of legs
strength of pasterns
quality of the head, hide, hair and bone set of the tail
from side view
conformation
balance
muscle
finish
size and scale
structure
judging market swine
conformation
the general body shape and features of the pig as determined by his framework or his skeleton and muscle structure
balance
A well balanced hog will be tight middled, with a smooth blending and proportion of body parts
muscle
The ideal muscle pattern for hog is long and smooth A heavily muscled hog will have a plump, firm, deep, thick meaty ham and long rump
DIFFERENTIATE MUSCLE VS. FAT:
Muscle - firm and buldging
Fat - softer / feel squishy
finish
A small amount of fat or finish is desirable in market hogs
the best indicator of total fatness in hogs. The best indication of too much backfat is a soft, square top. Others are a heavy, wasty jowl, a soft, wasty middle, and a looseness in the lower ham and crotch region.
Lower ham
Over the topline
Jowl
Middle
Elbow pocket Behind the shoulder
backfat
Along with adequate muscling, the market hog must have size and scale.
Market hogs with size and scale will have adequate length of side, capacity and adequate bone and length of leg. In contrast, pigs without enough size and scale, even if they are muscular, tend to be dumpy, short sided and short legged.
size and scale
legs must have adequate bone and straight, strong legs for a long productive life
structure
SELECTION INDEX
most effective method of selection due to using a single numerical value within the total scores given for each trait considered in selection.
SI= 240 + [(100)(ADG)] - [(50)(FCR)] - [(19.7)(BF)]
selection index formula
ADG= final weight - initial weight / days
ADG formula
