LPT 312: Abattoir Practices and Animal Products Technology (1+1)

GRADES FOR BARROW, GILT AND SOW CARCASSES

• Carcass weight and carcass length along with back fat thickness is used as a guide for grading pig carcasses.
• The table given below shows the normal length range for given weight. The final grade is determined subjectively.
• Carcass weight is based on chilled shipper style carcasses.
• The back fat thickness is measured at the level of 1st rib, last rib and last lumbar, which is equal to the measurement of back fat thickness at the 7th rib level.

Carcass weight or length	Average back fat thickness (cm) by grade
	US1	US2	US3	Medium	Cull
Barrow and Gilt
Under 55 kg Under 70 cm	3.0 to 3.75	3.75 to 4.75	4.75 and more	2.0 to 3.0	Less than 2.0
55-75 kg 70-76 cm	3.25 to 4.25	4.25 to 5.25	5.25 or more	2.5 to 3.25	Less than 2.5
75-95 kg 77-84 cm	3.5 to 4.5	4.5 to 5.5	5.5 or more	2.75 to 3.5	Less than 2.75
95 kg and more 85 cm and more	3.75 to 4.75	4.75 to 5.75	5.75 or more	3.0 to 3.75	Less than 3.0
Sow ( on BFT grade)	3.75 to 5.0	5.0 to 6.25	6.25 or more	2.75 to 3.75	Less than 2.75