Document Type

Thesis - Open Access

Award Date

1948

Degree Name

Master of Science (MS)

Department

Animal Science

Abstract

A great amount of variation in the carcasses from butcher hogs proximal to two hundred and twenty pounds from different lines and breeds has become apparent in recent years. The average hog producer prefers the type of hog that gains quickly and economically and will net the most profit. The average consumer, however, prefers the type of carcass that has a high percentage of lean to fat. Today the dollar value of market hogs is determined more by the amount of finish they are carrying than by the quality of carcass. Since variations do exist in the carcasses from different lines of hogs, this study was instituted to determine what differences exist and what their value to the producer and consumer is.

Library of Congress Subject Headings

Swine

Description

Includes bibliographical references (page 42-43)

Format

application/pdf

Number of Pages

44

Publisher

South Dakota State University

Rights

No Copyright - Non-Commercial Use Only
http://rightsstatements.org/vocab/NoC-NC/1.0/

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