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Producers

I. On-Farm Research Options 

  1. Experimental Design, Data Capture, and Interpretation of Findings
    • A. Genetics/Sire Line Comparisons: 
      • Growth Performance (ADG, ADFI, FC, Morbidity/Mortality)
      • Carcass Merit (See III: Carcass Assessment (Packer/Processor))
      • Meat Quality (See IV: Meat Quality Assessment (Packer/Processor)) 
    • B. Nutrition (Ingredient/Additive) Trials: 
      • Growth Performance (ADG, ADFI, FC, Morbidity/Mortality)
      • Carcass Merit (See III: Carcass Assessment (Packer/Processor))
      • Meat Quality (See IV: Meat Quality Assessment (Packer/Processor))
    • C. Pharmaceutical Trials
      • Growth Performance (ADG, ADFI, FC, Morbidity/Mortality)
      • Carcass Merit (See III: Carcass Assessment (Packer/Processor))
      • Meat Quality (See IV: Meat Quality Assessment (Packer/Processor))

II. Troubleshooting & Training

  1. On-Farm Independent Audits
  2. SOP Development
  3. Animal Handling and Euthanization Assessment/Training
  4. Third-Party Animal Welfare Assessment

III. Carcass Assessment (Packer/Processor)

  1. Carcass Sequencing
  2. Hot Carcass Weight
  3. Cold Carcass Weight
  4. Muscle Score (1-3)
  5. Carcass Length 
  6. Backfat Thickness (1st-rib, 10th-rib, last rib, last lumbar)
  7. Loin Muscle Area 
  8. Primal and Subprimal Weight(s) 
  9. Tissue Samples (Fat, Muscle, Organs)

IV. Meat Quality Assessment (Packer/Processor)

  1. pH45 (gluteus medius and longissimus)
  2. pH24 (gluteus medius and longissimus)
  3. NPPC Marbling Score (%)
  4. NPPC Subjective Color Score (1-6)
  5. NPPC Firmness (1-5)
  6. Japanese Color Score (1-6)
  7. Objective Color (L*, a*, b*)
  8. Drip Loss
  9. Belly Thickness