Professional breeders determine the weight of a pig using special electronic scales. Such a device, although it is convenient for the farmer, however, has a high cost. You can calculate the mass of a pig without devices - for this there are other methods based on tables and formulas.

The average weight of the pig

The mass of the pig depends primarily on the breed of the animal. Thus, a large white breed will be much heavier than a Vietnamese pig.Another factor on which the weight of the animal depends is feeding. The details affecting its selection include the type of foods used, the presence of compound feed in the diet, the amount of food eaten.

The weight of an adult large white pig, common in our latitudes, depends on gender. A wild boar can have a mass in the range of 300-350 kg. Females weigh slightly less and have average values ​​of 200-250 kg.

Did you know? The largest pig lives in Florida. Its weight is over 5 thousand kg.

Determination methods

It is not necessary to purchase expensive devices to determine the weight of a pig. The mass of an animal can be calculated using a table, formula, or using the values ​​of the category of fatness.

According to the table

For the convenience of farmers, a table was created in which the number of kilograms is determined by measurements.

To carry out the calculation, it is necessary to measure:

• body length from tail to nape;
• chest circumference behind the shoulder blades.

During measurements it is desirable that the animal ate, bending over the trough. It is most convenient to use a centimeter tape, since when measuring it does not compress the skin. With the results of the verification, you can refer to the table. The vertical value of the length of the body is selected, and horizontally - the chest circumference.

Important! The error in the calculations can be 5-10%.

According to the formula

There are 2 types of formulas for calculating the mass of an animal:

1. The above definition of weight according to the table is compiled according to the formula, which can also be used to determine live weight without weights. It is necessary to measure the length of the body and chest circumference. Next, use the formula: chest girth, cm * 1.54 + trunk length, cm * 0.99 - 150.
2. For pigs of sebaceous breeds, you can use a different formula: girth in the chest, cm * body length, cm: 142. The mass of meat-fat individuals of average fatness is calculated according to the following calculations: chest circumference, cm * body length, cm: 156. If the animal can be attributed to thin, then the formula should be changed as follows: chest circumference, cm * body length, cm: 162.

According to the category of fatness

Depending on the fatness, 5 categories of this type of animal are distinguished.

1. Age up to 8 months, body length 1 m, 80-150 kg, fat thickness 1.5-3.5 cm.
2. Young growth, 60-130 kg, bacon thickness 1.5-4 cm; gilts, 20-60 kg, bacon thickness 1 cm.
3. Boars, sows, well-fed individuals, bacon thickness from 4 cm.
4. Wild boars, sows from 130 kg, bacon thickness 1.5-4 cm.
5. Dairy piglets.

Piglets weight gain table

The weight of the piglet depends on its age, and the occurrence of a value within the normal range indicates the normal development of the animal. To determine the number of kilograms of piglets, you can use the table, which shows the relationship of age and average weight.

The average weight of a pig for slaughter

Before leading the animal to slaughter, farmers fatten it until they reach the desired weight. Usually, meat weighing from 100 to 150 kg is slaughtered for meat. The most effective yield after slaughter will be in a pig with a live weight of 180-200 kg.

Did you know? Wild boars also break records regarding body weight. In Alabama, an individual was shot dead, weighing 480 kg, and its height was more than 3.5 m.

Weight after slaughter

Indicators after slaughter will differ from live weight.

So, depending on the source data, the output will be:

• 100 kg - 75%;
• 130-150 kg - 80%;
• from 175 kg - 85%.

Half carcasses, carcasses and quarter carcasses

The boar carcass is pure meat that remains after the removal of other organs and parts. For example, after slaughter from a live weight of 100 kg, 73-75 kg of carcass will be obtained. There are various methods of cutting: English, German, American, Moscow. It is customary to divide the carcass into half carcasses. They, in turn, are divided into half, resulting in a quarter of the carcass. So, the hind leg will belong to the back quarter, the front part consists of the front limb.

Important! Before cutting the carcass, it is necessary to remove blood and its clots.

Weight of other organs

To obtain carcasses, the remaining organs are removed from the body of the slaughtered animal.

Their approximate mass is shown in the table.:

Understanding how to measure the weight of a pig is quite simple. To do this, use special formulas or tables. It is important to consider that they are suitable only for living individuals, and the number of kilograms after slaughter will be slightly smaller.