What is backfat thickness

Backfat thickness (BF) is a parameter that it is routinely measured on many sow farms and the monitoring of how it changes throughout the production cycle can be interpreted as an index of the mobilization or recovery of body reserves.

How is Backfat measured?

Backfat depths were measured at the commonly accepted position known as “P2.” This position is easily found by locating the last rib, moving perpendicular to the spine, then moving 2½ in. down to pinpoint the P2 location.

How long is a hog carcass?

The criteria are: Minimum carcass length of 29.5 inches. Carcass length increases approximately . 045 inches for every pound of hot carcass weight increase. Most hogs today average 31 to 33 inches in carcass length.

At what location do you measure fat depth on a pork carcass?

Fat Depth. Last rib fat depth is measured at the last rib and is the primary factor in determining carcass grade.

Why backfat measurements are important?

Apart from age, body weight, and number of estrus expression, backfat thickness is one of the significant parameters to consider when selecting female pigs into breeding herds since it dominates a number of reproductive performances, e.g. puberty attainment, total piglets born (TB), and farrowing rate.

How do you measure backfat thickness on a pig?

Last rib carcass backfat thickness is determined by measuring midline fat thickness, including skin, at the last rib (Figure 5). Fat measurements for skinned carcass should be increased by 0.1 inch.

What is an acceptable back fat for pigs?

In previous research, barrows average one inch backfat depth around 210 pounds whereas gilts did not achieve one inch until 260 pounds. This may be a meat quality issue for gilts marketed less than 260 pounds.

Which breed is superior in carcass traits?

Sire Breeds Sires continued to influence the post weaning performance of pigs. Duroc sired pigs had an advantage for growth rate and Hampshire sired pigs were found to be superior for carcass merit (Table 4).

How is carcass evaluation measurement achieved or done?

Mostly, carcass evaluation is done manually by trained graders using photographic references.

At what age should a pig reach market weight?

Pigs should reach market weight (275 pounds) by 18-20 weeks of age. Pigs in the nursery will gainabout 1 pound per day and use about 1.5 lbs. of feed for every pound of gain. We often call this the feed to gain ratio – F/G.

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What percent does a hog dress out?

The average dressing percentage for hogs is about 70-72%.

How is carcass quality measured?

The carcass quality grade is determined by visual evaluations for bone maturity, color of the flank muscle, fat streaking in the flank muscle, and conformation of the leg (Fig. 8.5). Therefore lamb values are based on subjective methods rather than objective methods that are used in the pricing of pork carcasses.

What is an ideal carcass?

Cuts and Edible Portion. This ideal beef carcass should yield a minimum of 53% boneless, It should cut a total of 67% of its weight in total edible. trimed, round, loin, rib and chuck meaning that it should have a yield grade of 1.7.

How is carcass yield calculated?

Carcass yield is an important production criterion and is expressed as the dressing percentage ([dressed carcass weight/live weight] × 100).

What are the grades of pork?

Pork carcasses and market hogs are graded U.S. No. 1, 2, 3, 4 or Utility. The numerical grades are based on expected yield of four lean cuts-ham, loin, blade (Boston) shoulder, and arm (picnic) shoulder.

How do you reduce pig fat?

2. Pigs fed either Lupinus albus or mineral salts will deposit less fat compared to pigs receiving a standard finisher diet. 3. Pigs immunised against GnRF and fed either a diet containing Lupinus albus or mineral salts will have a similar backfat compared to entire males receiving a standard finisher diet.

What is a loin eye area?

The loin eye size is a measurement of the large muscle in the pigs back that makes up the meat in a pork chop. … The loin eye is the large round muscle in the middle of the picture. The loin eye is measured in millimetres as a straight line through the back of the pig.

Which type of pig has thick back fat?

Kele pigs are also noted for their thick back fat (5.1 to 7.2 cm), and for more visceral fat than other, comparatively sized, breeds (15.6% of carcass weight).

Which is not wholesale cut of a pork carcass?

Picnic from shoulder. hocks, spareribs, belly, bacon, jowl, fatback. Cuts of Poultry- Poultry are not classified into wholesale and retail cuts like pork and beef because of the size of the carcass.

Why is pork not graded?

Pork Quality Marbling can also improve flavor and moisture just like it does in beef. … The USDA does not grade pork in the same way it does beef. Pork carcasses are not ribbed, and grades of pork are determined by back fat thickness and carcass muscling.

How do you make a pig leaner?

Paylean, a feed additive first sold to farmers this summer, can increase lean muscle gain in hogs by as much as 34 percent by reducing the amount of extra fat that surrounds the pork, says Brian Richert, assistant professor of animal science at Purdue University.

What is the significance of back fat thickness in swine production?

Apart from age, body weight, and number of estrus expression, backfat thickness is one of the significant parameters to consider when selecting female pigs into breeding herds since it dominates a number of reproductive performances, e.g. puberty attainment, total piglets born (TB), and farrowing rate.

What is carcass composition?

Researchers usually define carcass composition as the relative proportions of dissected skeletal muscle, adipose tissue, and bone measured in growth experiments.

How much does a pig carcass weight?

Market hogs weighing between 250 – 325 pounds will dress on average 70% (range 68 to 72%) with the skin-on and the head-off, resulting in a hanging carcass weight range of 175 – 228 pounds.

What are the factor to be considered in grading a carcass?

Three major factors determine the value of a carcass relative to market conditions, (1) carcass weight, (2) the cutability or yield of salable meat, and (3) the quality of the lean meat.

How does carcass evaluation affect the quality of meat?

Carcass confirmation and length of the carcass are significant in increasing the weight of it. Carcass with a good confirmation tends to have a thicker appearance and well-defined muscles. If the level of fatness remains the same, well confirmed animal tends to have more lean meat (Warris, 2001).

What are the three meat common measurements used in pork evaluation?

Some of the most common measurements used in determining pork quality are color, pH, water holding capacity, firmness, and marbling. As the industry has been learning more about meat quality and how to measure it over the last decade, meat quality has become increasingly important to all segments of pork production.

What does kph stand for in cattle?

Percent Kidney, Pelvic, Heart Fat (%KPH) It is often estimated visually by a USDA grader or it can be calculated based on the change in carcass weight following removal of fat from these areas on the carcass. Most carcasses have 1 to 4 percent KPH. It is the last factor used to determine yield grade.

What breed of pig is white?

BreedDescriptionChester WhiteWhite with small, partially drooping earsDurocRed with partially drooping ears. MuscularHampshireBlack with a white belt. MuscularLandraceWhite with large, drooping ears. Very long-bodied

How much does it cost to feed a pig for 6 months?

Up here in the north country, winter is long and cold, and that’s 6 months of eating at around $2.50 of feed per pig per day. That’s another $450 per pig to keep them through the winter. A 7-month-old pig on pasture in early winter. She’s already eating nearly twice as much feed as in the summer months.

How much meat do you get from a 250 pound pig?

On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog’s live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb.