CHAPTER XII. 

 JUDGING SWINE. 



Structure. The structural development of swine is in a 

 general way like that of cattle and sheep. The framework, 

 especially in the head and forequarter, fixes the form of 

 these parts to a large extent. The neck and hindquarters 

 are largely constructed of muscular tissue. The shoulders, 

 however, especially in their filling over the sides, are com- 

 posed of muscular tissue. It is quite frequent in judging 

 to find that the shoulders protrude on top, thus giving an 

 open, undesirable condition. The back of the hog, especially 

 along the spinous processes, is rather heavily filled with 

 muscle and fat tissue in the finished animal. In this respect 

 swine are different from sheep, having a larger proportion 

 of valuable cuts in the forequarters and body proper. From 

 the market standpoint these regions are more important, 

 in judging, than in sheep. 



In the region of the loin and coupling there is a large 

 amount of muscular tissue. Animals should be thickly 

 covered in this region and the flanks should be low and full 

 and the sides smooth and even. Like cattle and sheep, 

 the form and development of the hindquarters is largely 

 determined by muscle and fat development. The ham of 

 the hog is especially valuable, it being comparable to the 

 leg of mutton in sheep. In swine the shape of the head 

 especially is very largely determined by the bony frame- 

 work, next the shoulders, then the body and least of all the 

 hindquarters. The importance of these points will be fully 

 appreciated in scoring or comparing a class of animals to 

 determine merit from the market standpoint. Block animals 

 are judged according to the amount, location, and quality of 

 the edible products. In swine there is a more uniform 

 distribution of natural flesh, and a higher dressing percentage 

 than in other animals. The value of these parts therefore 

 varies less than in cattle or sheep. 



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