FAQ Scholarship Showmanship Questions Terminology Tips

6. What should a loin eye be? Usually a loin eye should be at minimum 6 inches. Some of the more heavy muscled pigs tend to carry 8-10 inch loins. The bigger the loin eye, generally the better, as this is where the pork chops come from, thus resulting in more value to the consumer. Again there are two ways of measuring the loin eye: ultrasound/scanning and carcass cuts.

7. What is the gestation period of a hog? The gestation period is when the sow is pregnant. You can either give an approximation of 114 to 118 days or 3 months, 3 weeks, 3 days.

8. What is the heat cycle of a sow? A sow will come into heat every 3 weeks. Extra information: to bring a sow into heat, a drug called PG 600 is used to simulate heat cycles. 9. When are most pigs weaned? Weaning is when the mother is taken away from the baby pigs. This usually occurs at 18 to 28 days, depending on each litter.

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1. What is your pig eating? Know the protein level and ingredients.

2. What is your pig’s rate of gain?

3. What is your pig’s date of birth?

4. What is the ear notching number? An earnotching number is your hogs “ID” number. The left ear notch is the individual number, while the right ear notch serves as the litter number.

5. What should backfat levels be? Commonly, the backfat of a market hog is usually .5 to .8 inches of backfat. With the recent industry trend of hogs becoming deeper bodied, it is not uncommon to see hogs cut over 1 inch of backfat either. Within the past few years, several fairs have instituted a .5 Backfat rule in a carcass show; any hog that has lower than that amount is either downgraded or disqualified. There are two ways to measure backfat: ultrasound and cuts. Ultrasound is the live way of measuring the backfat. The most exact way to measure backfat is directly from the carcass.
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