Pig Measurement Table: Classification by Fatness and Age Standards

In the absence of weights, the mass of living creatures can be calculated visually. But this is an extremely difficult task. It is only for professionals. And the question becomes relevant, how to find out at least the approximate mass of the animal without special devices. There are several effective methods, including using a pig measurement table.

Description of methods

To find the mass of this living creature, you can use the following options:

1. Apply a special pig weight chart.
2. Work with odds.
3. Take into account the age of the pig.

The first two methods are considered the most effective. They will be disclosed further.

The average weight of the pig

The following factors affect it:

1. Breed.
2. Floor.
3. Age.
4. Diet.

The average weight indicator of an adult is in the range from 140 to 300 kg.

Among these animals, there are record holders by weight. For example, the Big Bill pig weighs over 1000 kg.

There are also its antipodes. These are quite miniature creatures, the so-called mini-pigs. Their weight does not even reach 30 kg.

Pig breed

This factor has a powerful effect on the mass of the animal. There are decorative pigs. They are small and do not represent economic value. And all other breeds are divided into such types:

1. Meat. Their specificity is abundant fouling of muscle mass. It prevails over fat.
   
   2. Sebaceous. They are characterized by high fat content. They are characterized by the fact that their mass reaches 200 kg.
   
   3. Meat. Differ in the uniform distribution of meat and fat.

Each breeder decides which one to give preference, based on the characteristics of each species.

There are also national breeds. For instance:

1. Ukrainian steppe boars. Their standard weight reaches 350 kg. Some representatives achieve rates of 10-20% more.
   

   2. Vietnamese pigs. They weigh a little over 100 kg. In rare cases, individuals can form up to 115-120 kg.

   

The weight trend also applies to piglets. For example, take the seven-month age. At this stage, Vietnamese individuals weigh up to 60 kg, and cubs of a white pig weigh 100 kg.

Motives for calculating mass

The weight of a pig without the use of special devices is required to know for the following reasons:

1. Calculation of feed. The success of raising pigs depends on the quality of their nutrition. The greater the volume of food, the faster the animal will grow. To ensure the required diet should have at least indicative data on the weight of the pig.
2. Weight gain control. When piglets gain weight, this process needs to be regulated. If the indicator is below normal, it is necessary to timely influence the dynamics of growth. To do this, use adjusted nutrition. And in the diet they introduce additional feeds and vitamins.
3. Knowledge of estimated weight. This is important when the animal is heading for meat. To calculate income, be sure to pre-calculate the approximate mass of pigs yourself. This will help a special table measuring pigs for determining weight.

Getting more accurate data.

To achieve this goal, you first need to measure the pig. Only two indicators are taken into account here:

• the length of the entire body;
• whole chest volume.

Length measurement takes place at two points. One is between the ears, the other is the tail.

The circumference under the shoulder blades is used to measure volume. It is better to work as a tailor centimeter.

More accurate data can be obtained by observing the following criteria:

1. The procedure is carried out before eating animals. Place the pig straight and raise its head slightly.
2. After receiving the data, they need to be entered in the table for measuring the weight of pigs with a meter. They are combined. In the place of the table where the rows and columns intersect with the selected indicators, the approximate mass of the animal appears.

Data parsing

The following is an example of a pig measurement table. The data in it have a maximum error of 10%. The unit of measure is a centimeter.

The initial horizontal line indicates the measurement of breast in the area under the shoulder blades.

The first column indicates the length of the body. At the intersections of lines, the mass is reflected:

Finding the right value from the pig measurement table is a very simple process. After measuring the animal, find the data as close as possible to the obtained indicators. And, as already noted, the number at their intersection is the approximate mass of the animal.

The pig measurement table can be much larger than the presented example. It all depends on the number of operations and the data received.

So, for larger individuals, the following table is relevant:

Odds Work

It is the best option when the necessary scales are missing. And this is a very convenient method when it is not possible to create a table for measuring pigs live weight.

True, the data obtained is very approximate. Operate here should be the same values ​​that were obtained during measurement.

The algorithm of work is as follows:

1. The data of the measurements are multiplied by each other.
2. Visually examine the level of fatness of the animal. It directly affects the required ratio.
3. Based on the level of fatness, you can choose the optimal parameter. There are three of them. The first is 182. This means that the animal is thin. A value of 156 indicates average fatness. And 142 indicates a lot of fat in a pig.
4. The result of item 1 must be divided by the selected parameter (one of three).

Calculation example

How it is possible to work without a live weight measurement table for pigs, and using only one or another coefficient, is described in the following procedure:

1. Getting master data. For example, the length of the body of living creatures is 78 cm. Measurement of the chest showed a value of 82 cm. The pig is well fed. K = 156.
2. The indicators are multiplied: 78 X 82 = 6396.
3. The result of claim 2 is divided by the coefficient (156). It turns out 41.
4. This parameter is mapped to data from the table. Indicators 78 and 82 intersect at the place where the number 42 is displayed. That is, the discrepancies are minor.

Methods with a table and coefficients, although I have errors, are quite working.

Meat from live weight

It is very important to calculate the total output after slaughtering a pig. When cutting her carcass, a certain amount of mass is always lost - about 30%. This number includes lard, head and internal organs. The latter are usually also sent for sale. Their total mass reaches 3 kg. Its half is the liver.

For example, a pig weighing 100 kg, after slaughter and cutting operations, retains about 70% of the mass. And animals with a weight of 200 kg - 80%. These are quite significant differences. Therefore, most livestock breeders try to fatten pigs to the maximum so that they gain the maximum possible weight before slaughter.

As for carcass cutting, there are several ways:

• maintaining integrity;
• division into two parts;
• cutting into many pieces.

This task is best trusted by professionals. Amateurs often spoil all products and become unsuitable for sale and personal use. At the same time, up to 20% of pure meat can be lost.