Beginner farmers are interested in how to determine the weight of pigs: live weight of the animal and slaughter mass. And how can this be calculated if there are no special weights and devices on the farm to do this?
Methods for calculating the weight of pigs
The live weight of the animal is easily calculated by the formulas. The most running one is that.
The length of the body is multiplied with the girth of the chest of the animal and the result is divided by a constant. For greasy pigs this will be the number 142. To calculate the live weight of a pig of meat and greasy breed, you should take the constant 156. If the animal is thin, then you need to divide by 162.
There is another formula that allows you to calculate the weight of pigs. The live weight of the animal is also calculated after taking measurements - chest girth and body length.
1.54 must be multiplied by the circumference of the chest and added to the product of 0.99 and the length of the body.
Sometimes farmers use a specially designed table to determine the weight of pigs. All the same parameters find live weight - chest girth and body length. Having found the corresponding vertical and the necessary parallel, at their intersection they look at the figure. She just indicates the live weight of the animal in kilograms.
The difference between the real indicator from the calculated
Live weight is the real weight of the animal in ordinary life. Usually during the day it changes. Therefore, it is considered correct to talk about the live weight of a pig two to three hours before feeding.
There are net weight of the animal, that is, body weight without the contents of the bladder, intestines and stomach. Most likely, using the formula to determine the difference between net weight and living will be quite difficult. Based on practice, experienced pig farmers still do not recommend trusting the formulas and the table for determining live weight one hundred percent. After all, the result may differ from the real one by 20-30 kilograms.
Therefore, it is best to more accurately determine how much a pig weighs using the traditional method before buying or selling. That is, there is nothing more accurate than good old scales.
Prices for live weight pigs
Piglets for fattening, sows and thoroughbred boars for divorce are put up for sale, of course, alive. Therefore, their cost varies from thoroughbred, age and body weight. The territorial aspect also plays an important role - in different areas prices can be different.
The most expensive are young piglets. In the Samara region, you can purchase them at 110-130 rubles per kilogram. Although some farms offer pedigree young animals with a live weight of up to 10 kilograms at a price of 350 rubles. for 1 kg. With an increase in the weight of the animal, the price per kilogram decreases. Pigs from 10 to 20 kg are sold at 220 rubles / kg, from 20 to 30 kg - 150 rubles / kg, from 30 to 80 kg - 120 rubles / kg.
The cheapest sale of a large adult pig live weight. Its price will be 100 rubles per kilogram. But if you want, you can find a pig and cheaper, somewhere in the region of 90-95 rubles / kg.
The most popular animals for slaughter are pigs, reaching 100-140 kilograms.
The difference between live weight and slaughter
The weight of the carcass without a head, lower legs, tail and entrails is called the slaughter weight. It can be calculated in advance, that is, before the slaughter of the animal. It is enough to know the live weight of the pig. Of course, the result will not be absolutely accurate, but hypothetical.
Typically, the yield of meat on the bone - slaughter mass - is from 60 to 85% of live weight. Moreover, the less fat the pigs are, the lower the percentage.
When selling pig carcasses in bulk, the cost of each type of meat separately is not taken into account: offal, bacon, tenderloin, ribs, lard and so on. Therefore, the whole carcass is sold at the same price. For 2016 in the middle zone of Russia it is about 180 rubles per kilogram.
The price may be reduced due to increased fat content of pork or due to the age of the animal. Older individuals have harder meat than young animals, and more watery meat.