Types and market classes of live stock . also the addedweight imposed by pregnancy and large litters. Fine shankbones are not objectionable because they are liable to be frac-tured by the weight of the sow, but because extremely fine boneis associated with small, weak tendons and ligaments whichpermit the pastern to drop down and the toes to spread apart. 342 Types and Market Classes of Live Stock thus making the legs weak and greatly lessening the usefulnessof the animal. Proper feed during the growing period andsufficient exercise are other factors which have much to do withthe strength of f
Types and market classes of live stock . also the addedweight imposed by pregnancy and large litters. Fine shankbones are not objectionable because they are liable to be frac-tured by the weight of the sow, but because extremely fine boneis associated with small, weak tendons and ligaments whichpermit the pastern to drop down and the toes to spread apart. 342 Types and Market Classes of Live Stock thus making the legs weak and greatly lessening the usefulnessof the animal. Proper feed during the growing period andsufficient exercise are other factors which have much to do withthe strength of feet and legs. Sickled hind legs, bowed-outhocks, inbent knees, and other deformities should be avoided,particularly in selecting a boar. 6. A reasonable degree of quality, as indicated by smooth-ness of form and flesh and by trimness of appearance, is some-thing of an evidence of good breeding and must be shown inbreeding stock if it is to be shown in their pigs on the butcher desires a very high degree of quality and refine-. Fig. 107. Good Type in the Breeding Sow. Hampshire sow, Gloria 2d., Cliampion at the Iowa State Fair in by Mr. Russell Yates, Palo, la. ment in head, ear, hide, hair, bone, and fleshing, but does notpay enough premium for it to justify the producer in emphasiz-ing quality too strongly. As pointed out near the end of thepreceding chapter, the value of a hog on the market is deter-mined very largely by his weight, without much regard to fat-ness and quality. However, a fair degree of quality is char-acteristic of the easy-feeding, quick-maturing hog. The breedershould select for as much quality in breeding stock as may behad without sacrifice of proper size, constitution, and strengthof bone. Types and Market Classes of Live Stock 343 The skin over the shoulders of mature boars is thicker andheavier than on sows or barrows. This character is called theshields, and was a highly useful feature in the wild boar as aprotection in fighting.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
