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Department of Animal Science

Swine Practice

Click on each of the 10 different swine practices below to do practice evaluations.

Swine Practice Number 1
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Description: Red Barrow, 260 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA
  • Grade Length

Answers:

  • Dressing Percent - 72.3
  • Hot Carcass Weight - 188
  • 10th Rib Back Fat - 1.20
  • Loin Eye Area - NA
  • Percent Muscle/Lean - 54.2
  • Last Rib Back Fat - 1.25
  • Muscle Score - 3
  • USDA Grade - 3
  • Length - 30.5
Swine Practice Number 2
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Description: Black Crossbred Gilt, 242 lbs.

Make an estimate on the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA
  • Grade Length

Answers:

  • Dressing Percent - 72.3
  • Hot Carcass Weight - 175
  • 10th Rib Back Fat - .70
  • Loin Eye Area - 6.6
  • Percent Muscle/Lean - 54.2
  • Last Rib Back Fat - .60
  • Muscle Score - 2
  • USDA Grade - .4
  • Length - 31.5
Swine Program Number 3

 

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Description: White Barrow, 278 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area 
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA
  • Grade Length

Answers:

  • Dressing Percent - 70
  • Hot Carcass Weight - 195
  • 10th Rib Back Fat - 1
  • Loin Eye Area - 7.1
  • Percent Muscle/Lean - 52.2
  • Last Rib Back Fat - .95
  • Muscle Score - 2
  • USDA Grade - 1.8 
  • Length - 32
Swine Program Number 4
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Description: Crossbred Barrow, 270 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight 
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA Grade
  • Length

Answers:

  • Dressing Percent - 70
  • Hot Carcass Weight - 190
  • 10th Rib Back Fat - 1.1 
  • Loin Eye Area - 4.3
  • Percent Muscle/Lean - 45.6
  • Last Rib Back Fat - 1.2
  • Muscle Score - 2
  • USDA Grade - 2.2
  • Length - 32.5
Swine Practice Number 5
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Description: White Barrow, 291 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA
  • Grade Length

Answers:

  • Dressing Percent - 72
  • Hot Carcass Weight - 210
  • 10th Rib Back Fat - 1.6
  • Loin Eye Area - 5.8
  • Percent Muscle/Lean - 43.2
  • Last Rib Back Fat - 1.6
  • Muscle Score - 2
  • USDA Grade - 4.4
  • Length - 31.5
Swine Practice Number 6
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Description: Red Gilt, 252 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA Grade
  • Length

Answers:

  • Dressing Percent - 73
  • Hot Carcass Weight - 184
  • 10th Rib Back Fat - .55
  • Loin Eye Area - 7.4
  • Percent Muscle/Lean - 57.2
  • Last Rib Back Fat - .5
  • Muscle Score - 2
  • USDA Grade - 0
  • Length - 32.5
Swine Practice Number 7
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Description: White Barrow, 269 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA Grade
  • Length

Answers:

  • Dressing Percent - 72.5
  • Hot Carcass Weight - 195
  • 10th Rib Back Fat - .9
  • Loin Eye Area - 6.5
  • Percent Muscle/Lean - 51.6
  • Last Rib Back Fat - 1
  • Muscle Score - 2
  • USDA Grade - 2
  • Length - 30.5
Swine Practice Number 8
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Description: Red Barrow, 260 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA Grade
  • Length

Answers:

  • Dressing Percent - 73
  • Hot Carcass Weight - 190
  • 10th Rib Back Fat - 1.05
  • Loin Eye Area - 7.6
  • Percent Muscle/Lean - 52.4
  • Last Rib Back Fat - 1.1
  • Muscle Score - 2
  • USDA Grade - 2.4
  • Length - 31
Swine Practice Number 9
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Description: White Gilt, 248 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA Grade
  • Length

Answers:

  • Dressing Percent - 72.5
  • Hot Carcass Weight - 180
  • 10th Rib Back Fat - 1.8
  • Loin Eye Area - 7.4
  • Percent Muscle/Lean - 54.8
  • Last Rib Back Fat - .7
  • Muscle Score - 2
  • USDA Grade - .4
  • Length - 31.5
Swine Practice Number 10
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Description: White Gilt, 240 lbs.

Make an estimate for the following:

  • Dressing Percent
  • Hot Carcass Weight
  • 10th Rib Back Fat
  • Loin Eye Area
  • Percent Muscle/Lean
  • Last Rib Back Fat
  • Muscle Score
  • USDA Grade
  • Length

Answers:

  • Dressing Percent - 73
  • Hot Carcass Weight - 175
  • 10th Rib Back Fat - .87
  • Loin Eye Area - 5.6
  • Percent Muscle/Lean - 50.6
  • Last Rib Back Fat - .9
  • Muscle Score - 2
  • USDA Grade - 1.6
  • Length - 32