CARCASS QUALITY

New Zealand Journal of Agriculture, Volume 71, Issue 3, 15 September 1945, Page 243

CARCASS QUALITY

Importance of Producing Better Baconers

By

D. M. SMITH,

Assistant Research Officer, Ruakura Animal Research Station.

PAYMENT for pig-meats on a quality basis has been the active 1 principle behind the progress made towards building up a sound and economic pig industry. Baconer competitions have been one of the means of educating the producer. The recent competitions held at Hastings, Patea, and Westfield have provided a striking example of the keenness shown by producers to meet present-day requirements. That there is still plenty of room for improvement is evident, but by comparison with standards of 10 years ago New Zealand has come a long way towards the improvement necessary to meet competition on the overseas market.

r TT’HE row upon row of bacon carTHE row upon row of bacon carJL casses left on the killing floor of the Westfield Freezing Works on the completion of the recent baconer competition represented the work, thought, and patriotic feeling of scores of farmers. The country’s appreciation of this effort was admirably expressed by speakers at the luncheon held at the works—it was a grand job and well done. The carrying of these 2,000 pigs to bacon weight by July, when they would have either been slaughtered as pork or carried through the winter as stores, has resulted in a gain of some 60 tons of pig-meat, when it is desperately needed. The real gain will be even greater, as the animals entered for competition in most cases were the pick of a number kept on the farm for the purpose of selecting the best four or eight representatives. To produce 60 tons of pig-meat requires in the vicinity of 360 to 400 tons of meal or meal equivalents, plus hard —growing crops, harvesting them, and feeding the results to the animals. To fatten any baconer .in the winter is hard enough; to produce a superior carcass demands especial

care in feeding and management. Even then a prize-winner cannot be developed out of an animal that is inherently poor in the qualities demanded of a prize-winning pig. Signpost for Breeders However, not only has each farmer who raised pigs for this competition done his country a good turn, he has, if ■he is prepared to use his score card intelligently, done himself a . good turn. . Expert judges . have pro-

vided him with a signpost, directing his future breeding and feeding operations along lines destined to correct ' the weaknesses

shown in his exhibit. The industry as a whole should note the results of such. competitions, because they expose our weak points as well as our strong ones. For this reason a survey of the measurements and points awarded on all carcasses entered in the recent baconer competition at Westfield is presented in this article. J The table below sets out the average marks , awarded per entry jof four pigs for the various characters. For comparison the points awarded to the winning entry and the maximum points possible are included.; Evenness of Weight: In this character the average was high, but 66 entries not shown in the above summary showed a weight range in excess of the 261 b. allowable to gain the minimum allowance of two points. Over and above this many pigs were underweight, reflecting, no doubt, : the difficulty some owners had in providing sufficient food for their animals through the difficult final months. Balance and Depth of Side: The average shown here is unfortunately low. This character is most important, points being awarded according to the ratio of the depth through the deepest part of the ' chest to the length. The balance of . side has a real effect upon the appearance of the roll to be cut into rashers by the retailer. Good balance means a neat —less waste and more rashers

per side. In the unrolled side excessive depth means an unsightly and less saleable rasher. The suggestion often made that the stove-pipe appearance of prize-winning entries does not represent a good breeding type because of the. lack of depth through the chest, apart from being substantially incorrect, does not alter the fact that such pigs are commercially desirable. The remedy for this weakness is two-fold;, either to breed for less depth while maintaining the present length, or alternatively to breed for greater length while maintaining the present depth measurements. In this connection a study of the length averages is interesting. Length: The criticism often levelled at our bacon carcasses is that they lack length. That this criticism is unfortunately true is borne out by the fact that the average points awarded for length was less than 50 per cent. To show this tendency more clearly the average length of all pigs entered is summarised below according to the respective weight range into which they fall.

The averages shown in the respective weight classes are such that in no case would they merit the award of more than 11 out of the possible 20 marks. . This is an unpalatable fact that must be faced. While we continue to use the same type of pig for bacon in the spring and pork in the autumn we will be confronted with this problem of length. The position, though bad on the surface, is actually worse, in fact. The animals entered for this competition were brought to bacon weight during the winter months. They were denied the usual skim-milk available to pigs from spring litters, and may be assumed to be longer in reaching killing weight and on the average older than such pigs ■ would be. With more time for skeletal growth than summer baconers, they should be longer. If these averages are greater than could be expected of the bulk of our baconers, then the position is indeed bad.

However, from the breeders’ point of view the two bottom lines of table H offer hope. Where there is variation there is room for selection. Up to 1561 b. the best pigs— there were several in each classwere well up to standard. There were also some very poor pigs, but the variation is there, and the possibility of selection

for greater length accompanies it. Selection, for an objective character, a measurable character, needs measurement as its basis. The only measurement which is really effective is that carried out on the carcass on the hooks. Unfortunately the animal so measured is not of much use as a breeding proposition afterwards. The best of the litter can be . saved, however, until the measurements of litter mates have proved their merit or demerit on the hooks. The breeder then can assume that the animal selected and saved will possess similar qualities to those shown by the litter mates already slaughtered. Again, the sire and dam of animals showing merit on the hooks can be used extensively for further breeding. This means of selection applies to all points men-, tioned in this survey. Information on those points which affect the commercial value of a carcass is available to farmers sending in pigs for slaughter at any meat works. The Carcass Quality Scheme is operated through the local District Pig Councils, and intending partici-

pants should contact District Pig Council supervisors for information.

Back-fat, Shoulder and Loin: Both of these characters were reasonably good, especially since the average age of entries was probably greater than that usually obtaining with baconers from spring litters. With the increasing age comes the difficulty of putting on the weight required as meat and not fat, and the average grading shows that there has been appreciation of this difficulty ana an attempt to meet it. Whereas breeding can make the task of controlling back-fat easier or harder, the final 'result can be materially affected by feeding. Hams: The general standard in respect to this character was high. It must be realised, however, as has been pointed out by the meat trade representatives, that a shapely ham must be full of meat and not merely filled out with fat. Some apparently pleasing hams on closer • observation were found to suffer in this respect. Loins (Fullness of Meat) ; What is wanted here is a wellrounded, full loin. Again, as with hams, fullness must be attained with meat, not fat. The tendency was for loins in general to be a little too fat. A rapid growth rate up to about 1801 b. live weight and a slow rate thereafter will tend to give a greater fullness of meat and a reduced fat covering here, as in the rest of the carcass. Marketing Points: This heading includes texture and colour of skin, freedom from hair, bruises and blemishes, and suitability

of weight, and carries a possible 20 points per group of four pigs. It is an important feature in that otherwise good carcasses can be marred commercially if they fall short of the requirements in regard to any of the above characters. In general marketing quality the total entry was good. Too many, however, were coarse skinned, showed too much retained bristle, or were outside the required weight limits. Texture of skin could probably be improved with better housing, shelter from extremes of temperature, and generally clean surroundings. This is a matter for the individual farmer. A more careful housing and sanitation policy would doubtless effect an improvement in the matter of retention of bristles also, as this appears to be associated with the coarser-skinned exhibits.' Black-haired pigs are at somewhat of a disadvantage here, as the black bristles are immediately noticeable. However, despite this disadvantage, the majority of black pigs did dress out very well.

Conformation:

The criticism has been made that groups of four are too difficult to match for weight and type in a competition such as this. Two answers immediately spring to mind. One of our great weaknesses in respect to export bacon carcasses is the lack of uniformity. The difficulty encountered does not make the goal any less desirablefrom a competition or from a national point of view. Further, surely the real test of any breeding policy is the ability to produce animals of uniformly high quality. In any. case the marks allotted to this

feature are a bonus on the farmer’s ability first to breed and select for uniformity in type, and second to feed his group in a fashion which will ensure all the pigs reaching slaughter weight at the same time. There is such a variation in growth rate, rate of maturity, etc., among the pig population that it is difficult to lay down any hard-and-fast rules about feeding policy. However, it is probably easier and more satisfactory to allow all pigs to grow as fast as they are capable up to 1801 b. live weight and then hold the animals at or near this weight until the slowergrowing ones catch up. Naturally, if the variation in weight is too great,

this is not practicable, but with pigs starting at similar weights it should be possible. To hold three fast growers while the other one is catching up requires individual treatment for that single pig. The men who have fed and bred prize-winners in . these competitions are those who have been prepared to take this trouble. A hurdle across one end of the sty so that the . favoured animal can feed at peace and at his leisure is all that is required. Apart from actual feeding time, all the animals can run together. From 1801 b. on the ration should be cut so that the last 201 b. is put on slowly. By the time this weight is reached the period of

meat formation of the carcass has passed its optimum and the aim is to reduce fat deposition to a minimum, while allowing maximum meat formation even at the reduced rate. With bulky foods such as roots and other winter foods, all comparatively rich in fat-forming nutrients, this is a difficult job, as every farmer who has tried it realises, and the only possible way of gaining any measure of success is by the use of a high protein supplement such as pea-meal or meat-meal. Influence of Sex Nearly 40 per cent, of the pigs comprising the winners of the first three places in each district were females. Mr. Cope’s winning entry were all females, as were Mr. H. E. Johnson’s winning entry last year. The second place in the championship was also comprised of females. In general sows kill out on the average better than barrows. The advantage is seen in the points awarded for fat at shoulder and loin, the sows gaining on the average somewhat better points for this character. That this should be so is in line with research work on carcass quality, and is a point which could be borne in mind in future entries. Summary . The results of this competition can be of value to the individual farmer and to the industry as a whole if the weaknesses shown * by the exhibits are recognised and an endeavour made to improve on them. In particular, attention should be paid to selection

for length, but balance of side must also be kept ’ in mind, and, if greater length is achieved, it must not be accompanied by a deepening of the chest if a general improvement is to be made. Shoulder and loin fat marking were good, and especially so when the feeding difficulties are taken into consideration. Loin or fullness of meat was rather poor, and efforts should be made to improve this- character. Emphasis should be placed upon rate of growth up to about 1801 b., which should enable greater meat development to be made in this area. Again the feeding difficulties at the time of the year made proper control difficult. Every effort should be made to house animals and keep them free from mud and temperature extremes, not only from a general management point of view, but also to enable entries to show less coarseness of skin texture and less retention of bristle. Ip general, for a competition of this kind a little more care in feeding should be taken, so that greater uniformity is achieved among pigs in the same entry. It is suggested that starting with pigs of uniform weight and age as rapid a growth rate as possible to 1801 b. should be aimed at and a restriction and individual attention from this stage on to smooth out any weight differences. Sex differences tend to be in favour of the female, especially in regard to loin and shoulder fat. Briefly, the entries showed that while the standard . for some characters was low, such characters can be improved, and that the better animals showed that they had the

qualities lacking in the mass. That such features as length, depth of fat, etc., are capable of substantial improvement is shown by the advances made in respect to these points by such countries as Denmark.

Pig Industry Broadcasts UNDER the auspices of District Pig Councils broadcasts will be delivered in October as follows: — Auckland—lYA, on October 17, at 7.15 p.m., “Bacon Competitions and What is Behind Them,"’ by H. Preston, Supervisor, Northland District Pig Council. Dunedin — on October 8, at 7.15 p.m.,. “Avoiding Losses in Pig Production,” by N. McDonald, Supervisor, Otago and Southland District Pig Council. —2YH, on October 11, at 7.15 p.m., “Questions and Answers,” by H. Hopkins, Supervisor, Tairawhiti District Pig Council. Palmerston North— on October 19, at 7 p.m., “Feeds and Feeding— Garbage, Roots, Grain, and Dairy Byproducts,” by L. Marsdon, Supervisor, Wellington District Pig Council.

NEW BACON JUDGING STANDARDS. New standards for judging baconer pigs have now been finalised. All pig raisers should study the information in Bulletin No. 243, “New Bacon Judging Standards,” which is available free from offices of the Department of Agriculture.

Evenness: : Balance Back-fat. :■ of Wt. Length. Balance Side. Back-fat. Loin. Shoulder. Hams. Shoulder. Loin. Av. pts. of Wt. \ Length. Side. Loin. Shoulder. Hams. Shoulder. Loin. awarded .. 7.07 39 22 47 26 -' 26 39 - . 39 25 25 21 21 Winning entry .. 10 63 36 72 ' 27 27 45 45 30 30 32 32 Possible pts. .. 10 80 40 80 40 40 60 60 40 40 40 40

TABLE I—ANALYSIS OF JUDGING CHARACTERISTICS.

Wt. range lb range lb. .... 1661 125 121- | 125 | 130 135 140 145 150 155 160 I . 126130 165 131135 170 136140 141145 146150 151155 | 156160 161165 I | 166- | 170 I Av. length in inches . length in inches . . 28.9 I . 28.9 | 29.3 29.3 29.5 29.5 29 8 29 8 30 0 30 0 30.2 ■ 30.2 30.4 30.4 30.7 30.7 30.8 30.8 30.9 I 30.9 Best individual individual .. .. . . 31.75 . 31.75 | 31.0 31.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.5 32.5 32.5 32.5 33.0 | 33.0 Worst individual .. . . 26.75 | 27.5 27.5 280 27.0 28.0 28.0 29.0 29.0 28.75 27.5 27.5 28.0 27.0 28.0 1 28.0 29.0 . 29.0 | 28.75 ■ I '

TABLE lI—ANALYSIS OF LENGTH IN RELATION TO WEIGHT