Several issues have arisen during the last few years that deserve attention as they impact the credibility of youth shows. Some of which are addressed within this article.

The “Stress” Gene

The Halothane gene or “stress” gene has become a very controversial issue within the swine industry. By directive of state delegates, the National Pork Producers Council has called for the voluntary elimination of the stress gene within the industry. However, there has been some question regarding this initiative.

When stress positive pigs (carry two copies of the stress gene) are compared to normal pigs, differences in carcass merit and meat quality clearly become evident. In general, stress positive pigs have 0.1 in. less backfat, 0.9 sq. in. more loin muscle area, and 1.2% more lean. However, meat quality as indicated by color, drip loss, and pH is dramatically poorer. As they reach market age, stress positive pigs are prone to sudden death if over excited and stressed.

The industry has not been interested in producing stress positive animals due to poor meat quality and the sudden death problems, which can be financially detrimental. Although, there has been interest in producing stress carrier pigs (one copy of the stress gene). Stress carrier pigs are not prone to the sudden death condition and are thought to be intermediate to stress positive pigs for percent lean. However, for many carcass traits, stress carrier pigs are not intermediate between stress positive and normal pigs and tend to be more like normal pigs. Typically, stress carrier animals are only 0.03 in. leaner for tenth rib backfat and have only 0.3 sq. in. more loin muscle area compared to normal pigs. These pigs can have 0.5% higher percent lean due to increased lean yield of the loin and ham muscle. Typically though, this improvement in lean yield may not be detected since many packer evaluation programs do not directly measure ham lean yield.

The stress carrier animal does offer some improvement in percent lean compared to normal animals. However, stress carrier animals are often intermediate for meat quality traits and for some meat quality characteristics they tend to be closer to stress positive pigs. Even though stress carrier pigs may yield more meat than normal pigs, the meat is of lower quality and less useful for distribution as fresh pork or for further processing. Thus, the meat from stress carrier pigs is of less value compared to normal pigs. This, coupled with the minimal improvement in carcass merit, has led the industry to suggest elimination of the stress gene.

Dr. Jodie Sterle, State Swine Specialist at Texas A&M University, conducted a stress status study in the spring of 2000. Dr. Sterle tested all class winners at the San Antonio and Houston Market Swine shows to determine stress status. The class winners’ stress status is also being compared to carcass composition and quality (results due August 2000). The San Antonio Show had 41 class winners with 61% nm (normal), 34% mm (carrier), and 5% dm (homozygous). The Houston show had 56 class winners with 46.5% nm, 48.2% mm, and 5.3% dm. While these results are preliminary, they do show a definite presence of “stress” genetics in the production of show pigs. This project was funded by both stock shows in an effort to promote and recognize food safety and quality.

Clipping

The art of presentation has driven exhibitors to clipping and shaving hogs to emphasize lean shape and mask age. Shorter hairs on a carcass present a packing industry problem for de-hairing after scalding. The paddles in a carcass tumbler, which extracts the hair, is unable to grab and pull the hairs out and the singe flame used to remove the remaining hair is not as effective for clipped pigs. This does have similar effects as winter season “hard hair” and dark pigmented hogs, which slows line speeds and requires more labor hours to manually skin the carcasses and reduces carcass pay weight. It brings the questions: If it costs more to process these show pigs, are they a valuable commodity? At what hair length does economic losses occur to the packer? Who should stand these losses? Is a “no clip” rule fair?

Animal Care

The Pork Quality Assurance Level III certification has presented an educational forum for youth to take a deeper look into the product they are raising for exhibition. The animal will end up in the food chain with the consumer passing judgment on product quality and safety. Packers and consumers need assurance that all withdrawal times of products and medications are observed. The commercial swine producer is held responsible for any pig that is condemned or “Railed Out” and often is not paid for them. The fair circuit has mechanisms in place to ensure individuals get paid for their pigs. Exhibitors must be aware of their responsibility within the food chain and not rely on a fair to “bail them out” due to their poor management.

The county fairs within a midwestern state could produce more than two days worth of slaughter capacity at a major packer if show pigs were slaughtered on the same day. The documentation and sense of accountability is pertinent for exhibitors to continue to have a place to market their animals. Animal handling and care guidelines are set to ensure a healthy, high-quality animal. A few questions come to mind:

• Does the denial of water to make weight have detrimental effects on carcass composition?

• When an animal is deprived of feed and water or hauled extensively, how does the stress of deprivation and hauling affect carcass quality?

• Does a show pig possess the same eating qualities (flavor, juiciness, tenderness) compared to a commercial pig fed a balanced corn/soy diet?

The show pig is a product for consumption. The terminal show pig will be processed at a federally inspected slaughter plant. The push for the purple ribbon can lead to many undocumented “techniques” and use of concoctions in the quest to gain a competitive edge. The feed industry has conducted nutrition research directed toward improving growth, efficiency, and percent lean. The research to develop feed additives for aesthetically changing the look of the show pig is limited due to the difficulty in determining benefits. However, many “home concoctions” are used by exhibitors without sound scientific basis. The feeding program for show pigs must meet all Federal Food and Drug Administration regulations for approved feed additives and should meet established nutritional needs of the pig on a daily basis.

Conclusion

The show ring has long been an avenue to expose youth to project work and responsibility. The list of responsibilities is getting longer and the demand for quality and food safety has taken a driving force. In an attempt to gain a “competitive edge,” some exhibitors may be tempted to forget the purpose of exhibition and project work. The basic guidelines for showing pigs are to follow FDA guidelines, provide a wholesome product to consumers, and provide an avenue for friendly competition. Other show issues not addressed in this article which influence a successful and rewarding show experience include ethics, values, economics, animal handling, and nutrition. On the horizon for youth show exhibitors is the need to balance production of a winning show pig with a carcass that meets packer expectations and consumer demand, rather than the goal of a purple ribbon at any cost. All exhibitors can be winners when they meet their goals.