Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 1 · column 8 of 9 · from the scan, no model involved
than that of either parent breed, he said.
Ninety per cent of hogs produced in the U. S. are crossbred, usually a threebreed rotational cross, said Cooper. Swirfe producers shout# try to combine mothering ability and litter size characteristics in sows with boars who have higher feed efficiency and meatiness in order to “maximize performance and maximize dollars,” said Cooper.
“When we buy a boar, we’re buying genes to put into our herd and improve it...Invest more," he recommended. “You get a heck of a return on your investment.” He advised looking for a breeder who probes boars for backfat and buying a boar with not more than one inch of backfat. Cooper noted that j a boar must have .2 inch les^>dckfat than the rest of the herd in order to keep the amount of backfat in the offspring at the same level.
Higher grade pigs are generally longer animals with wider hams and thicker muscles while lower grade pigs are shorter and fatter, Cooper continued. The percentage of fat when the animal reaches slaughter weight—between 220 and 240 pounds—is important since there’s a 70 cent difference between the value of red and white meat, he said.
91.7%