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By DAPHNE McCULLOUGH Rappahannock News Staff Writer
Swine producers have the capability of producing better pigs and making more money, according to Extension Specialists at the VPI sponsored Swine School held January 11 at Graves Mountain Lodge.
Animal science has determined the inheritability of desirable traits in hogs and farmers can use this information to improve their herds. Apparently, all it takes is management and the cash to buy a good boar.
In raising feeder pigs, the end product is what counts, said Dr. Charles Cooper. Market hogs are divided into grades based primarily on the ratio of red meat to fat with approximately three percentage points difference in lean meat ^between each grade. Grading feeder pigs is essentially a prediction on what type of slaughter hog grade that feeder pig is going to make. Cooper noted.
Number one grade “is what we’re all shooting for,” said Cooper. When grades were first developed by the U. S. Department of Agriculture, only ten per cent of pigs reached the number one ranking. Now, 20 to 25 per cent of U. S. hogs are graded number one, Cooper noted.
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