In the article we will analyze what is the meat yield of pigs, and how this indicator depends on their live weight. The percentage of bones, entrails, lard and clean meat in the carcass is directly related to the breed of the piglet and its age. The gender of the individual also affects the amount of product received. Slaughter weight is very important for calculating farm profitability. The information obtained will allow you to make an assessment of the profitability of the farm and determine the nutritional norms of the animal.

Average weight of an animal for slaughter

The mass of a raised animal is in direct proportion to the selected variety and the correct diet. Large white animals are considered one of the heaviest. For example, the weight of sows reaches 320-340 kg. Wild boars are not inferior to them, giving indicators of 320-350 kg. The normal average weight of a pig is 210-260 kg.

The increase in piglet weight depends most of all on the organization of competent feeding. On average, in 3-4 months, representatives of any breed reach 55-65 kg, and when fed ad libitum, the animal will reach 100 kg in 3 months.

The weight of Vietnamese pot-bellied pigs can be 150 kg. But usually they are slaughtered early at 6-7 months with a weight of 70-80 kg.

How much a pig weighs on average is not difficult to determine. You can use weights or in other ways, which we talked about in the article.

Pork meat yield from live weight

Above we were talking about live weight, slaughter weight is a different concept. This refers to the yield of a pure product after cutting the animal. These indicators do not include internal organs, skin and legs (lower part). Accordingly, the figure is always less. Let us dwell on this and other concepts in more detail.

Pigs are one of the most profitable animals in terms of meat production. Cutting up a piglet produces the least amount of waste. So, the slaughter weight means a carcass with a skinned off, separated head, lower parts of the limbs, as well as removed internal organs.

Deboning, on the other hand, involves the separation of bones from muscle tissue. The slaughter yield is the percentage of the mass that was obtained after the slaughter of the carcass to the live one.

After the slaughter of an animal weighing 100 kg, pure meat comes out from 63 to 72 kg. At the same time, fat accounts for 14-24 kg. Deboning yield rates show that the percentage of product is 63-72%. All these are average indicators.

In the event that the pig moves a lot, then the greasy layer will be small, and with a passive lifestyle of the animal, there will be less pure pork - all the food goes to the accumulation of fat.

How much meat and other products in percentage terms will be obtained when slaughtering an individual weighing 100 kg is shown in the table of meat (pork) yield from live weight:

Keep in mind that the table is averages. The numbers may vary depending on the breed of pigs, their age, and individual characteristics.

Weight of carcass, half carcass and various parts of the animal

The live weight of an animal is the weight before slaughter. After slaughter, cutting and processing, it is divided into parts. Most often, a 110 kg pig carcass has 74 kg of meat product, 22 kg of lard, as well as 11 kg of bones and about 3 kg of various waste.

Half carcass weight after separation of bones and lard averages 35-40 kg. In a pig of a meat breed, the amount of fat will be 13%, and in an individual with a high fat coefficient - 25%. The bone contains about 12% of the total weight of the half carcass. Losses during cutting are approximately 1%.

Regardless of the breed of young animals, the yield of pork compared to the amount of fat obtained is higher than that of adult animals that are fattening.

The head of an animal of 120 kg weighs about 10 kg, and the hind leg is about 8-9 kg. The average weight of a monthly piglet is 7-9 kg. At 5 months, it reaches 85-90 kg. The yield of pure meat from this individual is within 40 kg without bones and offal.

Pork categories

Pork after slaughter is used as a table product and for the manufacture of sausages, canned food and various smoked meats. The selection of products is carried out according to the category of meat, which, depending on the heat treatment used, is cooled, chilled and frozen.

Unlike beef, pork is a dense, soft and tender meat, which at different ages has a different color - from light pink (in young people) to red (in more mature ones).

The classification of pork depends on the degree of fatness of the animal. The resulting product is divided into:

• pig carcass;
• fatty;
• bacon;
• meat;
• industrial.

Ripening of pork meat after slaughter

After the slaughter of an individual, various processes occur in the meat that determine its qualitative properties. Distinguish between rigor mortis and softening (maturation of meat).

After a few days in the refrigerator at a temperature of 5-10 degrees above zero, the pork will become fragrant. The product acquires excellent taste characteristics, juice comes out of it - an indicator that the meat is ripening.

A characteristic feature is the appearance of a "dry crust" on the carcass, elasticity and a specific odor. To determine the degree of maturation of pork, histological and chemical studies are used.

Long-term storage of this product without freezing leads to a change in its consistency, shade, release of watery juice and the appearance of a musty odor. As a result, putrefactive microflora develops, and pork begins to deteriorate instantly.

Pig meat yield

The slaughter yield is influenced by many reasons. One of the most important factors is the constitution of the animal and the meat properties of the breed being raised. Pigs of compact size often have a higher percentage of meat yield compared to long and tall pigs.

The increased fatness of the animal intended for slaughter has a positive effect on the amount of the product. Its value increases with the same weight of offal and bones.

As the animals gain weight, the slaughter yield also grows, because the amount of by-products after a certain age does not increase much. The influence of the animal's sex is also important: for example, a castrated boar has 1.5% less meat than a pig with the same pre-slaughter weight.

The slaughter weight will be higher in individuals that were fed with a special compound feed or other components with useful elements.

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The Vietnamese (Asian) pot-bellied breed with a drooping belly and short legs has recently been gaining more and more popularity among Russian farmers. These pigs are less whimsical to the conditions of keeping and feeding, clean, take up less space and have a stronger immunity. Such a pig brings an early abundant offspring, and its meat is more tasty and tender. This breed should be raised differently from normal pigs, as their weight gain is different.

The importance of weight control

In the case of commercial rearing of piglets of any breed, one of the main indicators is their weight. The Vietnamese pig breed is characterized by rapid weight gain, therefore, especially close control is necessary for it, especially in the first month after farrowing.

It is very important to know the exact weight of suckling pigs, because if it is poorly set (or, conversely, too fast), the mumps may have health problems.

For example, if the weight of a young pot-bellied pig is too different from the indicators of how much a piglet should weigh at 3 months, you need to pay attention to its appetite, amount of sleep and activity.

Vietnamese pigs

It is very important to know the weight of piglets in order to correctly calculate the amount of nutritional supplements, vitamins and medications given to them, which are determined per kilogram of live weight.

Weight gain in Vietnamese pigs stops after surviving up to 20-24 months. If, after this period, it continues to grow, we can talk about obesity, which must also be combated by increasing the mobility of the mumps and adjusting the diet.

Piglet weight table by month

Interesting! For newborn piglets and before they reach one year, there are standard indicators depending on the age in months, the average weight for an adult pig is also dictated by its size.

The weight of Vietnamese piglets by month is determined using a table. So, at the time of birth, the cub does not reach a kilogram - it weighs 350-600 grams. Schematically, the relationship between the age of Vietnamese piglets and their weight can be represented as follows:

• one month - from 3.5 to 5 kilograms;
• two months - 10 kilograms
• three months - from 20 to 25 kilograms;
• four months - from 30 to 35 kilograms;
• five months - from 40 to 45 kilograms;
• six months - from 50 to 60 kilograms;
• seven months - from 61 to 70 kilograms;
• eight months - from 71 to 80 kilograms;
• nine months - from 80 to 85 kilograms;
• ten months - from 85 to 90 kilograms;
• eleven months - from 95 to 100 kilograms;
• one year - one centner;
• two years - from 135 to 160 kilograms.

Important! One-month-old pot-bellied hogs and pigs should gain 5 kilograms, feeding mainly on mother's milk.

At the turn of 1-2 months, the piglets begin to gradually wean from the sow, chalk and clay, cereals enriched with vitamins A and D are added to the diet. Feeding mother's milk for as long as possible does not justify itself, since it leads to a lack of iron in the pig's body and, as a result, lagging in height and weight. For growth, Vietnamese piglets are given compound feed. With proper nutrition, the weight of cubs at two months should approach 10 kilograms.

Piglet weight calculation at 3-4 months

Vietnamese piglets gain weight very quickly, as can be seen from the previous table. However, this happens until a certain age. So, at three months, pigs experience puberty and especially an explosive jump in weight. According to pig experts, according to the tables, Vietnamese piglets at three months will weigh 20 to 25 kilograms, while females are slightly smaller than males. The nutrition of such babies already differs little from the diet of adult pigs - grass, hay, compound feed, vegetable mixture and cake, legumes, kitchen cleaning. For boars, the food must contain a sufficient amount of bone meal for proper development (more than five percent). In some farms, it is at this age that pigs are fed for meat or lard.

On a note! Mini-pigs, grown in conditions as close to natural as possible, grow strong and healthy and add about half a kilogram of live weight every day. To obtain tender and tasty meat, as well as thin lard with a meat vein, pot-bellied fattening pigs are allowed to slaughter at the age of four months.

Due to a sharp increase in muscle mass, the average weight indicators at this age in Vietnamese piglets are very significant and range from 30 to 35 kilograms (on average, 33 kilos). When slaughtered, the yield of clean meat from each slaughtered animal is more than 80 percent (while in other breeds this figure does not exceed 65%). As a rule, farmers believe that further maintenance and fattening of pigs of this breed for meat (breeding work is not taken into account) becomes unprofitable.

Piglet weight calculation at 3-4 months

Calculating the weight of an adult pig

After six months, the piglets are already considered gilts and continue to gain weight by consuming the diet of adult animals (grass, compound feed, vitamin and mineral supplements). With such a menu, they grow tender bacon, two fingers thick.

Important! The weight of a pig at 6 months is in the range from 50 to 60 (for boars fed on fat) kilograms. At this age, animals can also be slaughtered for tender bacon, low in fat and cholesterol.

Knowing how much a pot-bellied pig weighs at 6 months, one should decide: for meat or lard, further fattening will be carried out, since until this age the "Vietnamese" pigs grow into meat, and then into lard. Further weight gain must be controlled by adjusting the diet: for example, if the diet contains more than 10 percent corn, the piglets will become excessively fat.

Purebred dwarf pigs, kept in proper conditions, gain up to 110 kilograms of live weight by 10-11 months, which gives about a centner of pure gourmet meat. Those animals that are kept after this age (as a rule, breeding boars and sows), up to two years old, gain weight from 135 (females) to 160 (hogs) kilograms.

On a note! Not all farms have scales for weighing pigs, and this is a troublesome business. There is a technique for determining the weight of an adult animal without their help: according to a special table for farmers and livestock specialists, without using any tools, but only making some measurements using a flexible measuring tape.

• body length, which is measured from the center of the nape (at the nape of the animal) to the main point of the tail (where it joins the spine);
• girth of the pig on the shoulder blades - the tape is wrapped around the animal to capture both the most prominent points on the shoulder bones.

Interesting! Some breeders may argue that this method is not applicable to the pot-bellied breed due to the peculiarities of the anatomy. However, according to numerous checks, the results obtained using measurements followed by calculation according to the table and direct weighing of pigs are the same.

Calculating the weight of an adult pig

In order to obtain reliable indicators, when taking measurements, you must follow the following instructions:

• it is best to carry out the procedures in the morning, since the mobile "Vietnamese" are even less active at this time, and it is possible to get more accurate measurements;
• hogs and pigs should be measured on an empty stomach, since in this case it is easier to interest them in the treat;
• you will need an assistant with something tasty for the animal to help him take the most convenient position for measurement - it is advisable to set the pig motionless;
• when measuring the length of the body, one end of the measuring tape is held near the middle part of the nape of the animal, gradually stretching it to the base of the tail, while it is imperative that the head of the pig is on the same horizontal line with the body, right in front of the measuring one;

Note! The mathematical methods for determining the weight of pigs have errors within 10 percent, however, farmers are satisfied with this due to the ease of use.

• when measuring the "circumference" of the pig, the tape should not be pulled too tight, and also loosened too much;
• due to the mobility of the animal, errors of 1-2 centimeters are allowed;
• having received the necessary data, horizontally and vertically in a special table, they find the cell of their intersection, in which the approximate average weight of a pig with such parameters is located;
• using the measurement results, the weight of the animal can also be determined by certain formulas, where special coefficients are used that take into account the fatness of pigs;
• sometimes they use the Kluver-Strauch method for measurement, where the table shows the oblique size of the pig's carcass (it is used not only for them, but also for measuring large animals).

The fashion for Vietnamese pot-bellied pigs came to the domestic farm pig breeding. A sow of this breed can bring up to 20 babies twice a year. They grow up quickly, and you can monitor how Vietnamese piglets are gaining weight by month using a special table known to every pig breeder. For adults that grow up to 2 years old, weight can be calculated based on measurements of the pig's body.

When breeding pigs, any livestock breeder needs to know the exact weight of each individual during all periods of its life. This information will help solve a huge number of problems associated with feeding and raising piglets. Let's try to figure out how much a pig weighs at a certain age, how to measure its weight most accurately, as well as how much of the finished product will be obtained after slaughter.

Situations are known in history when representatives of the pig family reached a record high body weight. For example, the weight of the pig Big Bill was more than a ton, with a body length of 274 cm. Another Chun-chun pig, who lived in China, only slightly did not catch up with his fellow, his body weight reached about 900 kg. According to observations and eyewitness accounts, these animals ate for ten.

Of course, ordinary domestic pigs are not able to achieve this body weight, but they are still considered very well-fed animals. Usually pigs' weight varies according to breed and type of feed. To find out the average weight range of pigs, it is worth considering them in detail.

Adult boars

The white pig is considered a particularly well-fed breed. Boars can weigh up to 320-350 kg, which exceeds the weight of females per centner. Mirgorod boars occupy a central position among pigs in terms of size. Their mass ranges between 240 and 260 kg.

Adult females

A moderate indicator for females is considered to be 200 - 240 kg. But the weight of adult female white pigs is up to 320-360 kg. Vietnamese pigs are considered one of the smallest. They usually weigh no more than 140 kg.

Piglets

The weight of the cubs is directly related to their feeding regime. They begin to artificially feed these animals when they are 3-4 months old. Immediately thereafter, their weight increases significantly. Therefore, although a pig may weigh 50-60 kg, after 8-12 weeks its weight becomes 90-100 kg. If you feed the animal not according to the schedule and the prescribed amount, but as much as it wants to eat, then the same weight can be achieved in 2.5-3 months.

The weight of newborn piglets is associated with the conditions and feeding regime of their mother during pregnancy. If the owner of the animal complies with all the established norms, then at birth the babies weigh from 0.8 to 1 kg. In some breeds, the weight of newborns can fluctuate up to 1.4 kg, and, for example, Vietnamese piglets weigh only 500-600 grams. The weight of an animal after birth has a significant effect on body weight in the future. It is on it that subsequent weight jumps will be based.

During the first 30 days after birth, piglets eat their mother's milk, so their weight increases quite rapidly. Usually after 30 days the piglet weighs 8.5-9 kg. After that, artificial feeding is gradually introduced into his diet, which is why by 2-3 months he weighs 25 kg.

From 3-4 months, intensive feeding of piglets begins, because of which their growth begins to increase even faster. By the end of 4 months, they can weigh up to 50-60 kg. By 6-7 months, the weight increases to 75-80 kg. After this moment, deliberate fattening of the piglet is stopped. When their weight rises to 90-110 kg, individuals have grown up and are classified as a group of pigs. At 9-10 months, pigs weigh 130-150 kg, and they are transferred to the department of adult animals capable of reproduction.

Pigs will gain weight much faster if they are not growing alone, but in the company of individuals of the same age. Then, during feeding, they will feel competition and consume more food. This is because these animals are considered small-scale animals. Usually, the average weight that a piglet gains per day is up to 800 grams. If this level of recruitment is maintained constantly, then the weight of the animal will reach 100 kg by the seventh month.

Pig premix prices

Premix for pigs

How to measure weight at home

Many people who breed pigs for a long time can determine their weight "by eye", but this method cannot be ranked among the generally available, and it does not differ in high accuracy.

Before taking measurements, it is strongly recommended not to feed or water the pig for 2-3 hours. Only in this case the control value will be the most accurate, it will not depend on external factors and time of day. But even in such a situation, measurement error is not excluded (up to 20 kg). That is why in professional animal husbandry it is recommended to use only scales for weighing. Reliable indicators allow you to accurately calculate the animal's diet, select the amount of feed or sell it profitably.

Keeping an eye on the weight of an animal as it grows is necessary for several reasons. The exact figure helps:

• do not miss the moment if the animal begins to get sick;
• monitor daily (weekly) weight gain;
• correctly establish and correct the amount of feed received in time;
• determine the right amount of medicines for vaccination or timely treatment of a pig.

In addition, if the owner of the animal does not know its live weight, he cannot estimate the amount of meat mass at the time of slaughter. This does not allow him to profitably sell meat and justify spending on food for the animal. Selling pork meat is much more profitable in parts, according to its category.

Weighing

The simplest and most accurate method of calculating the weight of a pig is to put it on an electronic scale. Such a device outwardly looks like a spacious cage with two doors for entry and exit. Under the bottom of the cage there are 4 devices capable of converting pressure changes into kilograms.

Small piglets are allowed to be weighed on a simple household scale, after placing them in a bag or sack. But in the process of their growth, the breeder will have to look for other options due to the significant weight of the animals. If the animal is raised for personal needs, then high accuracy of measurements is not important. Then you can safely apply all sorts of artisanal ways to find out the weight.

Prices for scales for weighing animals

Scales for animals

Measuring in quarters

The quarter is the gap between the thumb and forefinger of a human hand, which are wide apart. The main idea of ​​the method is to measure the number of gaps on the boar's back from ears to tail. It is conventionally considered that one quarter corresponds to a pood of pure meat. It turns out that if you multiply the number of quarters by 16 (poods equals 16 kg), you get the mass of a live pig.

Using this method, you cannot get accurate numbers, since it does not take into account a huge number of factors. Therefore, it is recommended to use it only in exceptional situations when it is not possible to use other methods.

Formula

This method is very accurate if there are no special tables at hand, but it is possible to measure the animal's body with a tape. We'll have to find out two main parameters: the length in the body and the girth behind the shoulder blades (under the sternum). To measure the length of the body (K), the tape is applied at one end to the middle of the nape of the pig, is carried along the spine, and ends at the end of the tail. The head of the animal at this moment must be in a straight position, otherwise the measurements will be inaccurate. To determine the girth of the chest (X), the tape is leaned against the shoulder blades located behind the front limbs, and the circumference is measured.

Body weight is calculated using the formula:

1.54 * X + 0.99 * K - 150, where the indicators X and K are indicated in cm.

Body condition category

There is another formula by which you can find out the weight of an animal, given its body condition category. This method is one of the most accurate. For this method, it is also necessary to measure the chest circumference and body length of the individual. After that, the indicators are multiplied, and then divided by the body condition coefficient. For skinny individuals, the number is 162, for medium pigs - 156, and for very fat ones - 142.

Using tables

The easiest way to find out the weight for animals is to use ready-made tables. Piglets do not need to use additional devices, their weight is determined by weeks and months of life.

Table # 1. Determination of piglet weight.

Piglet age in weeks	Piglet age in days	Number of days in the period	Piglet weight by the end of the period, kg
1	1-7	7	2.6
2	8-14	7	4.4
3	15-21	7	6.4
4	22-28	7	8.9
5	29-35	7	11.6
6	36-42	7	14.5
7	43-49	7	17.51
8	50-56	7	21.01
9	57-63	7	24.93
10	64-70	7	29.06
11	71-77	7	33.54
12	78-84	7	38.4
13	85-91	7	43.4
14	92-98	7	48.6
15	99-105	7	53.9
16	106-112	7	59.4
17	113-119	7	65

But to determine the weight of adults, you will have to use a measuring tape. It is recommended to take a partner for the procedure. It will help keep the pig stationary and prevent it from dropping its head. To do the calculations correctly, see the figure below.

Table 2. Determination of the live weight of a pig by measurements.

Body length, m	Body circumference under the sternum, cm
	60	64	68	72	76	80	84	88	92	96	100	104	108	112	116	120	124	128	132	136	140	144	146
0.38	11	13	15
0.42	13	14	16	18
0.46	14	16	18	20	22
0.5	15	17	19	21	24	27
0.54	16	18	21	23	26	29	32
0.58	17	20	23	25	28	31	34	37
0.62	18	21	24	27	30	33	36	39	43
0.66	19	22	26	29	32	35	38	42	46	50
0.7		24	27	30	34	37	41	45	49	53	58
0.74			28	32	36	39	44	47	52	56	61	66
0.78				34	38	41	46	50	55	59	65	70	76
0.82					39	43	48	53	59	63	70	75	79	86
0.86						45	52	56	62	67	74	78	83	89	96
0.9							54	58	64	69	76	81	85	92	105	112
0.94								60	66	71	79	85	91	96	109	115	121
0.98									68	74	82	89	95	101	111	119	126	133
1.02										78	85	92	99	106	114	123	131	138	147
1.06											88	95	103	110	119	127	136	144	153
1.1												98	107	114	123	132	141	150	158	170	180
1.14													111	119	128	137	146	155	164	176	187	196
1.18														123	132	142	151	161	170	182	193	203	215
1.22															137	146	156	167	176	188	199	211	222
1.26																152	161	171	182	194	206	218	229
1.3																	166	177	187	201	212	224	237
1.34																		182	193	206	218	230	244
1.38																			200	212	224	238	250
1.42																				219	231	244	257
1.46																					238	251	266
1.5																						258	274

Video - Weighing a pig

Slaughtering output

The average yield after the slaughter of an animal is determined by several characteristics (gender, age, body structure). When calculating, it is necessary to take into account the experience of the separator himself, because the accuracy of the section of the carcass depends on him.

Slaughter weight does not include all parts of the animal's body. This figure does not include the weight of the hooves, viscera, tail and head. However, you can calculate the approximate amount of the finished product even during the life of the animal, based on its body weight. The general scheme used in pig production is as follows:

• if a live boar or pig weighs about 100 kg, then after slaughter 72-75% of the product is obtained from it;
• if the weight of the animal is in the range of 120-140 kg, then the percentage of the finished product is 77-80;
• if the weight of the pig exceeds 180 kg, then the percentage is even higher - 80-85.

It is because of this that pig holders try to fatten them as much as possible. If the carcass of a killed animal is sold as a whole, then the average cost is indicated for it (when all parts of the carcass are sold at the same price). At the moment, it is at the level of 200 rubles / kg. Old or fat carcasses can be sold for less. Their meat is of inferior quality due to its toughness and wateriness.

Measurement of carcass and half-carcass weight

The weight of the animal is significantly reduced after slaughter. On average, an individual weighing 110 kg produces up to 10-11 kg of bones, 2.5-3 kg of waste, 23 kg of lard and only 73 kg of meat weight. It is called a carcass. Accordingly, the weight of the half carcass is 25-35 kg. These numbers apply to white Russian pigs, which are the most widespread in Russia. It should be borne in mind that the mass of meat from other breeds can differ significantly, since they have different proportions of meat and fat.

Internal organ mass

In addition to the specific gravity, all kinds of animal organs are also used in food. Their average weight for a carcass of 100 kg is:

• head 8-9 kg;
• lungs 800 gr;
• liver 1.6 kg;
• heart 320 gr;
• kidneys 260 gr.

Accurate weight information is essential for the breeder when breeding any breed of pig. It will allow you to effectively transfer the sow to a new regime, and distribute the boars in different cages. Formulas will help you quickly determine the weight of a particular animal, change its diet, or vaccinate if necessary.

Video - Pork Cutting

Darina
How much does a pig weigh on average?

In agriculture, animal measurement is an important undertaking. Measuring a pig's weight isn't just out of curiosity. This indicator allows the farmer to assess the general health of the animal, to determine if the feeding regime is correctly selected, and also to plan the date of slaughter. In addition, knowing the average weight of an adult, it is easy to calculate the economic benefits of pig breeding.

Pigs are monogastric animals, which means that their stomach has only one compartment. Because the stomach has a small volume, these animals require large amounts of grains that are low in fiber and easily digestible nutrients. It is quite difficult to balance nutrition for the period of growth of the animal; the preparation of the diet should be combined with the measurement of the weight of the pig. Until about 1 month of age, the piglet feeds on breast milk. Its weight gain largely depends on the nutrition and milk production of the sow.

Weight depending on age:

Attention! Pigs of large breeds, reared on an industrial scale and receiving special feed, can reach 350 kg.

Depending on the breed, there may be errors in the determination of the average weight. Large breeds include Landrace, Large white pigs, Durocs. Their mass, as a rule, exceeds the indicated above by 10%. Asian pigs, on the other hand, are considered a medium-sized breed. Their mass fluctuates around 140 kg. Males traditionally weigh more than females, the difference in weight can be up to 100 kg.

Weighing methods

Novice farmers are wondering how you can find out the weight of pigs. Funny images may come to mind of how live boars are lifted one at a time on giant scales. In fact, calculating their mass is an estimate based on measuring their length and girth on different parts of the body, after which some mathematical calculations are performed. Although, experienced farmers are able to determine weight "by eye" or by the degree of fatness.

To measure, you need a measuring elastic tape, a steel tape will not help here. Place the tape under the pig just behind the front legs and measure the pig's body circumference in meters. This measurement is called the girth of the chest. Now measure the length of the animal along the back from the base of the ears to the base of the tail, again in meters. Then use the following formula:

1. Find the square of the bust.
2. Multiply your result by your torso length.
3. Multiply the resulting product by a factor of 69.3.
4. Learn the mass of a live pig.

For example:

• The volume of the chest is 1.27 m, and the length of the body is 1.02 m.
• The square of the chest volume is 1.27 x 1.27 = 1.6129.

• Multiply this result by the length 1.6129 x 1.02 = 1.645158
• Multiply the resulting product by a factor of 69.3 - 1.645158 x 69.3 = 114 kg.
• 144 kg - weight of a pig.

Advice! There are pig weight tables, to use them, you also need to measure the chest girth and length of the animal.

The most accurate way to find out the weight of a pig is to contact a specialist with an industrial scale. For home breeding, it is enough to use one of the above methods.

Weighing a pig: video

Experienced breeders know how to determine the weight of a well-fed pig "by eye". It takes a lot of practice to develop this ability, but every farmer needs to know from time to time how much a pig weighs, and the equipment required for weighing in a small farm may not be available. In this article, we will share practical considerations on how to measure the weight of a pig using a variety of methods at hand.

Measuring animals with scales is not always possible, so there are other proven methods.

In order for pigs to gain weight successfully, they constantly require a certain amount of feed. To calculate the required volumes, it is advisable to know the weight of pigs that are fattened for a specific purpose. By gaining even one pig from the entire farrowing in weight, the farmer is able to form an objective picture of his work and either leave it as it is, or introduce some adjustments.

There are other needs for such knowledge. For example:

• the introduction of additional feeds or fortified supplements presupposes precise control over the surplus weight - too little should not be given, otherwise there will be no effect, but overfeeding is not suitable - costs increase;
• if the pig is already "ripe" to be taken for meat, the cattle breeder would probably need a certain "insurance" - the ability to estimate the weight of a pig without weights at home in order to assess the future benefit;
• in the case of an animal's illness, he sometimes has to give medicine. In such cases, the required dose should be calculated based on live weight.

Of course, these methods cannot compete with measurements on accurate scales, but they allow an approximate estimate of the weight of a pig on average, and this is often quite enough.

Method for calculating the size of the animal

You will need a measuring tape, a tool commonly used by tailors. The scheme is as follows - using a tape, you need to measure two indicators of the pig:

1. The length of the body. To make the animal stand still, interest him with some food. Then start measuring - attach the measuring tape with the beginning to the middle of the back of the head and stretch it to the beginning of the ponytail.
2. Breast volume. This measurement is done under the shoulder blades - you simply gird the pig underneath with the tape, bringing the ends together at the top on the shoulder blades.

Using the method of calculating the weight by the size of the animal, it is enough to measure the length of its body and the volume of the chest behind the shoulder blades.

There is no need to tighten the tape too much, an error of one centimeter is quite acceptable.

Important. All measurements must be taken before feeding the animal, and not after. The pig should stand upright, with its head raised.

Next, you should use the table given by us. Keep in mind that the average pig weight calculated using this method has a certain margin of error, ranging from 4 to 11 percent. However, with the dosage of the same drugs, such an error is considered acceptable.

According to the results obtained, by the way, it is possible to find out for what purpose this or that animal is grown. Some pigs are fed for meat, others for fat. When determining a specific category, not one measurement is required, but two:

• live weight;
• fat thickness.

Usually, according to these parameters, the measured mumps can be classified into one of five existing categories. For example:

1. A pig weighing from 80 to 100 kilos, which has already turned eight months old, can be safely attributed to the first, meat, category.
2. Young animals weighing from 50 to 150 kilos with a small thickness of fat belong to the second category. This also includes representatives of the first category, who have some kind of trauma or pathology in development.
3. If the fatty layer in an animal has formed within 4 cm, then this is already the third category.
4. Heavy hogs that have gained more than 150 kilos of live weight are classified in the fourth category.
5. Suckling pigs weighing up to eight kilos make up the fifth category.

Measurements should be taken in the morning, on an empty stomach, in a spacious room or outdoors.

So that your weight determination measurements are not particularly difficult, for more accurate results it is recommended:

• take measurements in the morning when the animals are inactive;
• measure hungry pigs - this will distract the animal's attention to the proposed food;
• take measurements in a spacious room or even outdoors to avoid injury;
• the measuring instrument should be made of soft materials so that the delicate sensitive skin of the piglets is not irritated.

Body length (in cm)	Chest circumference under the shoulder blades (in cm)
	60	64	68	72	76	80	84	88	92	96	100	104	108	112	116	120	124	128	132	136	140	144	146
38	11	13	15
42	13	14	16	18
46	14	16	18	20
50	15	17	19	22	24	27
54	16	18	21	23	26	29	32
58	17	19	22	25	28	31	34	37
62	18	21	24	27	30	33	37	40	43
66	19	22	25	28	32	35	39	42	46	50
70		24	27	30	34	37	41	45	49	53	58
74			28	32	36	39	44	47	52	56	61	66
78					37	41	46	50	55	59	65	70	76
82					39	43	48	52	57	62	69	74	79	85
86						46	51	55	60	65	71	77	82	89	96
90							53	58	63	68	75	81	94	101	108
94								60	66	71	78	85	91	105	113	120
98									69	74	81	88	95	101	110	118	125	133
102										78	85	92	99	106	114	123	131	139	147
106											88	95	103	110	119	127	136	144	153
110												99	107	114	123	132	141	149	158	170	180
114													111	119	128	137	146	155	176	186	196
118														123	132	142	151	160	170	182	193	203	215
122															137	146	156	166	176	188	199	210	222
126																151	161	171	181	194	205	217	229
130																	166	177	187	200	212	224	236
134																		182	193	206	218	230	244
138																			199	212	225	237	251
142																				219	231	244	258
146																					238	251	266
150																						258	273

The measuring tape combines a live weight chart and a conventional measuring tape.

Having both measurements on your hands - body length and chest girth - find their values ​​in the column and column from the table. The cell where they intersect will indicate the approximate weight of the animal.

Calculation using coefficients

This option for determining the weight of gilts is much less accurate, but it can also be used if you have a centimeter ruler, but the above table does not. How to determine the weight of the pig in this case?

The technique is as follows:

1. Take the specified measurements (body length and chest coverage).
2. Multiply one resulting value by another;
3. Choose one of the three fatness factors of the pig, by which you divide the result of the multiplication. Mumps condition (conditionally) is of three stages:

• thin pig - in this case, the coefficient is 162;
• moderately fat pig- the coefficient is 156;
• fat pig - coefficient 142 is taken.

Look at your pig, by eye determine the approximate stage of its fatness and choose the coefficient.

After dividing, get the approximate weight of the animal.

Let us explain this method with an example. Suppose, after the measurements you made, the following values ​​are obtained:

• the body was 70 cm long;
• the girth under the shoulder blades is 85 cm;
• pig in the eye of average fatness, which means we take the coefficient 156.

Now we make the required calculations of the weight of the animal:

• 70 times 85 = 5,950
• we divide the result by the coefficient: 5950/156 = 38.14.

It turns out that the mass of the pig is about 38 kilograms.

With an eye to age

The longer a pig lives on fattening, the more it weighs. For example:

• a month-old dairy piglet weighs 8-9 kilos;
• by three months, receiving top dressing, the animals gain weight of 25 kilos;
• after the piglets begin to feed more intensively, they get fat and gain up to 55-60 kilos in one or two months;
• at four to six months, their weight reaches 70-80 kilos;
• after 6 months, the piglet is already considered a piglet, its weight by the end of the seventh month should be in the range of 90-110 kilos;
• an adult pig becomes by the age of nine months. By this time, its weight is already in the range of 130-150 kilos;
• sows of the "Big White" breed gain up to 350 kilos;
• in a Vietnamese pig breed, the maximum weight rarely exceeds 140 kilos.

The longer the pig is fed, the more it will weigh. The method of determining weight by age is based on this fact.

Proceeding from this, that is, knowing how the weight of the animal increases with age, one can go from the opposite - roughly estimate the current weight, knowing the age. True, one should also take into account the breed of pigs, because, for example, representatives of the white breed and the Vietnamese one, having the same age, still weigh differently.

Of course, the methodology cannot take into account absolutely all factors. Some farmers provide their wards with specialized complete and balanced nutrition, others simply feed the animals with what remains from home cooking.

Here is a table of the weight of piglets up to 16 weeks. The gradation, of course, will be very rough, but it may be useful to someone. We advise you to use it to find out if everything is ok with your pets.

Piglet weight table by month

Pig age			Pig weight (in kg)
Life period (month)	Life period (week)	Life span (in days)
1	The first	from 1 to 7	2,6
	The second	from 8 to 14	4,4
	third	from 15 to 21	6,4
	fourth	from 22 to 28	8,9
2	fifth	from 29 to 35	11,6
	sixth	from 36 to 42	14,5
	seventh	from 43 to 49	17,5
	eighth	from 50 to 56	21
3	ninth	from 57 to 63	24,9
	tenth	from 64 to 70	29
	eleventh	from 71 to 77	33,5
	twelfth	from 78 to 84	38,4
4	thirteenth	from 85 to 91	43,4
	fourteenth	from 92 to 98	48,6
	fifteenth	from 99 to 105	53,9
	sixteenth	from 106 to 112	59,4

Contingent assumptions

Of all the methods described for determining how much a piglet or an adult pig weighs, the latter is, of course, the most approximate. It does not take into account, for example, factors such as:

• conditions for keeping animals;
• composition and nutritional value of feed;
• the season is summer or winter.

According to experts, on balanced feed the weight of an adult pig can reach 120 kilograms in just six months, but if you feed it with waste from the kitchen and garden, that is, boil potatoes for it, grate grain, etc., then the animal will reach this weight only by the year.

Advice. Let us add to the last method a few more facts that are well known to experienced livestock breeders. In the summer and spring, pigs gain weight much better than in the colder months, so the best time to buy piglets is in the spring. If you have a choice, give preference to two-month-old babies who are able to assimilate solid food themselves. If you have suckling pigs in your hands, then the first month they will have to be fed with milk.

Correct weighing on the scale

If it is possible to weigh your animals on accurate scales, this does not mean that you will always get 100% reliable results: even electronic scales show the weight with a certain error, therefore experts recommend weighing not once, but several times, and according to the measurements obtained, calculate the average result.

Such measurements are associated with certain troubles, often require the involvement of additional assistants and even special equipment. Therefore, in small farms, they usually get by with the methods we have listed.

Bottom hole exit

At slaughter, the value of the weight of the finished product depends on the sex of the animal, breed, age and degree of fatness.

Special mention should be made of the yield of livestock products during slaughter. Here, the results depend on four factors:

• the sex of the animal;
• age;
• breeds;
• the degree of fatness.

When cutting pigs, the yield is equal to the following values:

• from 100 kilos of a pig or wild boar get 73-75% of production;
• from an animal from 120 to 140 kilos of weight, the yield will be 77–80%;
• if the weight is more than 180 kilos, the yield is assumed to be from 80 to 85%.

It turns out that the more well-fed the grown pig is, the more benefits the animal will bring to its owner.

The live weight of a pig is considered to be its weighed weight before slaughter. But there is also the concept of slaughter weight, which implies the separation of the head and limbs. Let us take, for example, the exit from an individual of the Russian White breed, which is extremely popular in domestic animal husbandry.

The carcass is divided by weight, for example, 110 kilos, in the following proportion:

• 10-11 kilos goes to bones;
• 2.5-3 kilos goes to waste;
• 23 kilos will be the fat obtained;
• 73 kilos will be meat.

Even from a pig weighing 110 kilos, half a bird will be only 30–35 kilos.

We will also give a weight estimate (also, of course, approximate) of individual pig entrails. At a 100-kilogram carcass:

• the head will pull 8-9 kilos;
• liver - 1.5 kg;
• lungs - 800 g;
• heart - 320 g;
• kidneys - 250 g.

For pigs of other breeds, the ratio of finished products may be different.

Summary

We have explained how to find out the weight of a pig using one of the generally accepted methods. Knowing the weight of the animal at least approximately, you can already measure the medicine for it, and figure out whether to add more feed.

Let us clarify once again - all the tables given by us allow us to obtain a value with a certain, sometimes up to 10%, error. A piglet weighing at 6 months according to one pig weight table one value, according to another, can show another result.

If a farmer uses combined feed, breeding gilts for sale, then most likely his results will be better than those of those owners who chose a different path - homemade feed, fattening a piglet for their own needs.