SWINE E V A L U A T I O N PROGRAMS IN RETROSPECT
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1 290. SWNE E V A L U A T O N PROGRAMS N RETROSPECT W. H. ERUWER Webster defines r e t r o s p e c t a s looking back on t h i n g s past; a review of t h e p a s t. n order t o review t h e accomplishments of Swine Evaluation Programs i n t h e United States, e n l i s t e d t h e cooperation of thirty-two e a r e ing t h e i r findings. Over 2,000 people i n various s t a t e s. W carcasses have been evaluated by s t a t i o n s ing. Several s t a t e s f a i l e d t o provide data. The latest number of s t a t i o n s ed operating i n t h e United S t a t e s i s t h i r t y - e i g h t. n reviewing these accomplishments, found it d i f f i c u l t t o l o c a t e a common denominator t o analyze t h e records. However, i n a l l programs backfat thickness, carcass length, l o i n eye area (0th r i b ) were ed. Additional data ed by some s t a t i o n s included: rate of gain, feed efficiency, lean cut y i e l d and/or ham and l o i n y i e l d. Most s t a t i o n s ed production and backfat probe d a t a on t e s t e d boars. Realizing t h e major i n t e r e s t of t h i s group is i n carcass data, w e assembled t h e accompanying t a b l e giving t h e f i r s t and l a s t season r e s u l t s of several s t a t i o n s. n general, t h e composition of t h e pork carcass may be influenced by environmental f a c t o r s (feeding and management p r a c t i c e s ) o r by changing t h e genetic make up of t h e breeding animals through selection. Extensive investigations by animal g e n e t i c i s t s show t h a t backfat thickness and l o i n eye s i z e are q u i t e highly i n h e r i t e d. Another highly inh e r i t e d c h a r a c t e r i s t i c i s percent of ham of c h i l l e d carcass weight. When h e r i t a b i l i t y i s high, much of which i s selected f o r w i l l appear i n t h e next generation. Not of g r e a t i n t e r e s t, perhaps, t o t h i s group, but a recent a n a l y s i s of Ohio Swine Evaluation S t a t i o n data shows t h a t pigs from post weaning t o market (approximately pounds) making t h e f a s t e s t rate of gain a l s o had t h e b e s t feed efficiency. Therefore, i f w e tend t o s e l e c t breeding stock with f a s t r a t e of gain and high carcass value, we should tend t o improve feed e f f i c i e n c y. - All but t h r e e of t h e f i f t e e n s t a t i o n s ed i n t h e t a b l e had boar t e s t i n g programs. E h l u a t i o n of boars consisted of obtaining records as t o r a t e of gain, feed e f f i c i e n c y and backfat probe.
2 29. Over 20,000 boars have been evaluated by the various stations ing. Boar evaluation programs are supplemented by production and carcass data on slaughter animals sired by the same boar. During the past eight years at five stations in owa 2,000 boars have been tested. Daily rate of gain has improved from.80 pounds to.99 pounds. Feed efficiency changed from 35 to 270 pounds. Backfat probe was reduced from.45 to.03 inches. llinois tested over 4,000 boars at various stations since 955. mprovement in daily rate of gain was from.76 to.84 pounds. Feed efficiency improved from 337 to 299 pounds, and backfat probe was decreased from.58 to.3 inches. Due to the testing variations and other environmental factors between stations, no attempt should be made to make comparisons. However, it is interesting to note that rate of gain and feed efficiency has improved while reducing backfat. Similar improvement has been noted in other station s. Missouri ranked third in boar testing with 937 tested in six years. Boar testing has aided commercial and purebred pork producers to locate and identify meat type sires. Missouri, plus several other states, is using Ultrasonics as a tool in swine testing. R. K. Leavitt, Supervisor, Livestock testing, University of Mssouri, ed the following at the 7th National ndustry Conference, Kansas City, in November, 964:. Ultrasonics can be useful and valuable tool if properly used by trained personnel in selecting replacement breeding stock. 2. There is a good correlation between backfat and loin eye area and the total amount of lean meat in the hog. t is the best indication of lean meat in the live animal that is available to breeders at the present time. The March 965 issue of the National Hog Farmer ed 3,62 certified litters through 964 in the All Breed Keat Certification Program. The total number of Certified Meat Sires, Superior Meat Sires and Pacesetter Meat Sires ed in the nine breeds was,298. The National Breed Meat Certification Program has contributed greatly to increasing the supply of desirable seed stock. There are those who maintain improvement in pork has been nil - but am sure the information in the table proves otherwise. Just for the record, would like to point out that the lean cut yield of chilled carcass weight in 946, at the first testing station in Ohio, was only 47.8%. The 964 fall lean cut yield at the Ohio Swine Evaluation Station showed an increase of 7.2% as compared to this 946 figure;
3 292. n 946 t h e backfat measurement was made a t t h e 7th rib, there- f o r e, no comparison could be made. Loin eye area was not measured i n 946. Carcass length i n 946 w a s 29.0" as compared t o 29.9" i n 964 f a l l. W e need always assume t h a t tomorrow t h e competition from other food items w i l l be s t i f f e r f o r pork i n t h e American d i e t. We must continue t o p e r f e c t and improve q u a l i t y of pork and develop meatier and t a s t i e r pork products i n g r e a t e r v a r i e t y f o r t h e American consumer. We cannot a f f o r d t o l e t up. n summary would emphasize t h e following improvements during t h e f i r s t t e n years of swine t e s t i n g i n t h e United States.. Backfat has been g r e a t l y reduced. 2. Meatiness of carcass, expressed e i t h e r a s percent of lean c u t s o r ham and l o i n, has increased appreciably. 3. Loin eye s i z e and carcass length have tended t o increase. 4. mprovement i n r a t e of gain and feed e f f i c i e n c y has accompanied increase i n carcass meatiness. Location Seasons Lisbon da Grove Eagle Grove OWA N. E. OWASJ 7 9 yrs. winter Backf a t (in. ) Loin eye (sq. i n. ) (0th r i b ) Carcass Length ( i n Ham & Loin $ 34.2 a 6s.d / % S J 3f / of l i v e weight carcass weight 3 of carcass weight Number of l i t t e r s a s F i r s t - MSSOUR 5 J 56 56s 64s F i r s t F i r s t Season z/ % of UNV. f5 LLNOS 8 Stations winter Lean c u t s % Animals OWA STATE,29.7 a a ~ ibarrows i Hampshires o n l y E a r l i e r data not included
4 293. Location MNNESOTA Sea sons 5 / Season 64F 57F.53 Loin eye (sq. i n. ) (0th r i b ) 4.25 Carcass Lean c u t s animals z/ 3 J 2-/ 29.7 % KENTUCKY $ of l i v e weight $ of carcass w e i g h t 28 9 of carcass weight Number of l i t t e r s A l l barrows Hampshires only Earlier data not included s/ MSSSSPP 9 yrs yrs.+ 64F.77 KANSAS i 2/ GEORGA 59F av : ==- 23
5 294. N. CAROLNA Location LOUSANA TEXAS.?f OHO NDANA Seasons Season 62 Backfat ( i n. ) Carcass Length ( i n. ) % Ham & Loin Lean c u t s 6 animals h/ 4 ~~ z/ -3/ _.29 Loin eye (sq.in.) (0th r i b ) _ ~ d ~ of l i v e weight d of carcass weight 54F Number of l i t t e r s A l l barrcsws Hampshires only $ of carcass weight F.45 Earlier data not included Observations:. All s t a t i o n s ed reduction i n backfat. 2. Eleven stations ed increased l o i n eye size. 3. Nine s t a t i o n s ed increased carcass length. 4. Six of seven s t a t i o n s ing shared increase i n lean cut percent. 5. A l l f i v e s t a t i o n s ing ham and l o i n percent showed an increase. 6. Not sham i n t h e t a b l e, but a l l s t a t i o n r e p o r t s showed improvement i n rate of gain and feed efficiency. S t a t i o n s r e l a t i v e l y new tend t o show l e s s improvement. Two s t a t i o n s ed q u a l i t y scoring?f pork. daho t e s t e d 35 l i t t e r s : Barrows Av. backfat ( i n. ).43 AV. l o i n eye (sqi i n. ) 4.22 Av. carcass length ( i n. ) 30.0 Av. lean c u t s Gilts Tennessee : 958F Barrows (46) O 963F Barrows (9) Gilts(27) Wilmington College, Ohio, a l s o ed seven years summary of Swine Research. No f i g u r e s were a v a i l a b l e on backfat and carcass length. Loin eye (sq. i n. ) i n 958 averaged 4.8 and i n 964 averaged 4.. Greatest improvement a t Wilmington College was i n feed e f f i c i e n c y amounting t o a savings of 46.7 pounds per 00 pounds of gain.
6 295. V. R. C A H U : Thank you, Wilbur, f o r t h a t encouraging r e p o r t. t ' s g r a t i f y i n g t o know that the enthusiasm of you and other men working i n swine improvement work across t h e country has r e s u l t e d i n t h i s kind of improvement. Copies of t h i s table f o r those of you who w i l l be i n t e r e s t e d w i l l be here on the head table a t the recess t i m e. Some of us i n t h i s room can r e c a l l a young man by t h e name of Lowell Strong who c o l l e c t e d much of the information that w a s incorporated i n the pork carcass grades as we now know them. Coupled with h i s vantage point from day t o day, know of no one better q u a l i f i e d t o make an appraisal of t h e evaluation c r i t e r i a which are now being used than t h i s man Lowell Strong, so Lowell, w e ' l l c a l l on you a t t h i s time. #if##########
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