Ryan Harrell BS, BS, CNMT

Transcription

1 Ryan Harrell BS, BS, CNMT

2 As a judge, I am finding myself doing more teaching in 2012 about nutrition, balance, and keeping things in perspective. With every trend hitting the middle of the road is the desired goal. Going too fat or too lean is not where you need to be when fitting your show pigs. The goal of this presentation is to help train your eye on what is acceptable and what isn t.

3 Common problems observed in 2012: Over conditioned pigs Unbalanced pigs Too much belly fill Blow outs behind the barrow sheath (flank)

4 Using fat in the diet will help your pig gain weight if you need this. If you need to hold your pig, reduce the fat content in the diet and use more filler products. That fills the belly and doesn t allow excess weight gain. If holding, use higher levels of protein and feed less amounts of feed. Always keep held pigs on full water.

5 You can get pigs too fat when using fat supplemental products. Understand your product and talk with your feed supplier. Training your eye to what is acceptable is the key to being successful in the show ring. Too lean is not a good thing. Too fat is also not a good thing.

6 Depending on what fat products you use determines when you need to feed it and how much you need to feed. Liquid Fat (Use with caution as you can easily over do it) Dried or Solid Fat Mixed fat products. (The easiest products to use as they are more than just fat)

7 If over conditioned all you can do it try to get rid of the excess fat. Some people use Paylean to burn it off. Some people put them on a high holding formula of protein levels of 30% and allow the fat to be burnt off. Too Fat It is best not to get your pig over conditioned

8 When pushing the condition limits, you will start to see a jowl and no longer have a defined groove top. The shoulder blades will no longer be seen and the neck / shoulders will be thick.

9 Too much fat or condition can make your pig look jiggly. Excess condition can create an unappealing jowl on your pig. Jowl burner products do work to reduce down the excess fatty jowl.

10 This gilt is more optimal in condition / fat content. She still have some defined top shape and a clean throat and jowl. She still has eye appeal and balance.

11 This gilt has a defined groove top and is ideal for belly fill. Keeping the proper top shape will help you in the long run.

12 Train your eye to have the proper condition on the top of your pig. In 2012, the ideal condition is 0.60 to 0.90 inches.

13 In a carcass show leanness is the key to doing well. As most of these shows use ultrasound or carcass results. The percent lean calculation is determined by: 1) Weight / Carcass Wt. 2) Leanness 3) Loin Eye Size

14 If feeding belly filler products such as: Full Tank Power Fill Moor Body (the list goes on).. Follow the directions and do not over feed what they recommend.

15 Maintains gut fill and keeps the fresh, expanded look. FULL Tank is a nutritional product designed to increase the capacity of the stomach or rumen. FULL Tank is useful when intake is restricted to limit weight gain. When limit feeding, adding FULL Tank maintains "gut fill" and keeps the fresh, expanded look. FULL Tank reduces stress level and hard look associated with a low feed intake. FULL Tank contains a probiotic to aid digestive function. FULL Tank is pelleted (1/8") and works best when fed dry. FULL Tank expands more than beet pulp and will retain more water than beet pulp. Feeding Directions: 1-2 lb. per head per day. Works best when fed dry. Mix with complete show feeds for animals that are being held or need additional gut fill.

16 Full tank will drop the back portion of the pigs flank, so it can be balanced and level from a side view. But if over down it does the opposite making your pig unbalanced.

17 Dropping the flank of your pig will make them balanced from a side view. The white pig has been fed to drop the flank. While the black pig has not.

18 Over feeding certain belly filler products can destroy your pig. How is this possible? Barrows and even gilts have blow out the back of their flank or behind the sheath on a barrow. When this happens it cannot be fix. You basically have ruined your pig and usually it will never win in the show ring.

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20 A line should be drawn from the bottom of the chest floor to the top of the rear hock. This keeps your pig balanced for optimal belly fill. If the sheath sags lower, it makes it less balanced from the side profile.

21 So what do you do if you want more belly and you are already at the max feeding per day on the belly filler products. Recommendations: Add more steam rolled oats to the diet. Add more dried beet pulp to the diet.

22 The trend for more bone will continue as pigs are moderate frame, thicker, have more belly and are conditioned differently from the past. As you make a more massive pig you must also have enough bone on the legs to make them balanced from a side view and rear view.

23 Notice this pig is big boned and his circumference of bone is proportion with his body mass.

24 The white pig is an example of a fine boned pig. The pig blue butt barrow is an example: as you make pigs thicker, moderate framed, and bigger bellied. We must have big bone to balance it out.

25 Make sure to select pigs that are bigger boned. As you feed bigger boned pigs, in the end they will be better balanced on a moderate framed pigs who is conditioned well.

26 Straight legged pigs can be fed to appear better on their rear legs. Putting additional belly fill and dropping the flank will make the pig appear more correct on their rear legs in motion. Only a good judge can see the leg angles are incorrect.

27 Gilts should be big and bold in their rib. Excess belly fill is needed to make a gilt look broody and powerful.

28 These pigs need more belly fill. The red line indicates the proper belly fill needed on these pigs.

29 The proper Barrow Belly Fill is shown on this slide. Keep your barrow balanced.

30 The people who win shows: Have a trained eye. Keep their pigs balanced. Understand how much belly fill is needed. Understand how much fat to have on your pig. Have enough bone to match the pig.