Swine Evaluation and Showmanship

INTRODUCTION
Lesson Introduction
This lesson explains the essential requirements needed to evaluate and show/exhibit swine at
county and state fairs. This lesson will address breeds, selection, show preparation, and
performance.

Standards
Time Needed
Interest Approach:........................ 5 minutes
Content Delivery:.........................15 minutes
Breed ID Catch Phrase.................10 minutes
Swine Selection:.............................5 minutes

NM-NS.9-12.3: All
students should develop
understanding of matter,
energy, and organization
in living systems and
behavior of organisms

Gantt Chart:...................................5 minutes

Debate:.........................................10 minutes
Review Quiz:................................10 minutes

LEARNING OBJECTIVES:
After completing this lesson, students will be able to:
1.

Identify traits and characteristics of show quality pigs in order to choose, raise, and
exhibit a pig to its potential

2.

Identify the characteristics of the major breeds of swine

3.

Institute practices and techniques to prepare the pig for show

4.

Establish proper show ring practices to prepare and exhibit the animal on the day of the
show

5.

Debate the use of show products

MATERIALS:
1.

PowerPoint titled Swine Evaluation and Showmanship

2.

LCD projector or overhead projector (if needed, the PowerPoint slides can be used as
transparency masters)

3.

Enough copies of the quiz and activity sheets for each student in the class

VOCABULARY:
Body cavity from the neck to the ham; a pig that is structurally sound
should have a relatively deep, long, and wide body cavity
Body Composition the muscling and finish of a pigs body
Clipping cutting the hair of a pig using clippers
Driving leading the pig to walk
Finish the amount of fat over the muscles
Pasterns the part of the leg between the hoof and hock
Structural soundness the skeletal structure of the animal; an animal with good skeletal
structure is considered to be sound
Topline the top side/view of the pig from the neck to the ham

INTEREST APPROACH:
Gather as many show items as possible. Items might include a cane, clippers, soap, brush, spray
bottle, feed pans, and swine health papers. If you do not have access to these items ask a student
who shows to bring these item into class (or use the images provided on the PowerPoint). Place
the entire set of items in the front of the classroom prior to the beginning of class (this will foster
discussion among the students about what these are and what todays lesson will be). Once class
begins, ask the students what they think these are items are used for. Go through each item
individually and discuss. (Another option is to have a student with a strong showing background
discuss the items.)

TEACHING CONTENT:
Objective 1: Identify traits and characteristics of show quality pigs in order to choose, raise,
and exhibit a pig to its potential

Pigs are evaluated on two major areas:

Body composition
Refers to the muscling and finish
View pig from behind
o The muscles of the ham region should be long and thick; the
thickest point should be through the interior leg
o Finish is the amount of fat over the muscles
Check:
Lower jaw
Elbow pockets
Shape and firmness between the rear legs
Structural soundness
Refers to the skeletal structure of the animal

Look at:
o Front feet and legs
Toes and legs should be facing the front, pasterns should
have some slope
Avoid protruding knees
o Rear feet and legs
Straight legs
Avoid wider hocks than toes
Pasterns should have some slope
Walk the pig to determine soundness
o Body cavity
The body cavity should be relatively deep, long (from the
neck to the ham), and wide
o Topline
Should be level
Avoid steep sloping shoulders

Possible Teaching Method: Draw a large pig on the board or on a large sheet of paper (a pig
drawing is provided in the resource section of the curriculum). As you go through this
section and discuss the evaluation requirements, label the appropriate parts on the drawn
pig. Have the students use the Characteristics of Show Pigs worksheet to label and identify
the appropriate parts.
Objective 2: Identify the characteristics of the major breeds of swine
General Breed Characteristics:
Breeds of swine are identified by their body shape, color pattern, and ears
Breeds are important because selecting the right breed(s) or by crossbreeding the right
combination, a producer can impact the rate of gain, litter size, and meat quality, along
with other characteristics such as structure and feed efficiency)
Producers use eight major purebred swine breeds
Major Breeds:
Poland China
Identification
Drooping ears
Black body with six white points
o Four white feet
o White face
o Tail (switch)
Production characteristics
Strong sow breeding characteristics
Produce lean meat and heavy muscled

Berkshire
Identification
Black body
Four white feet
Tail and splash of white on the face
Short and erect ears
Production characteristics
Produces superior quality pork
Contain excellent color, texture, marbling, pH, and water holding
capability (all of which are important qualities in meat selection)
Hampshire
Identification
All black body with a white stripe or belt around midsection covering both
forelegs
Erect ears
Production characteristics
Lean and profitable
Good mothering ability
Duroc
Identification
Solid red color
Drooping ears
Production characteristics
Rapid growth rate on less feed (meat-type pig)
Spot
Identification
Spotted black and white
Production characteristics
Excellent breeders
Efficient feeders
Chester White
Identification
Entire white body
Medium size ears that droop over the eyes
Dorsal side is rounder than other breeds
Production characteristics
Highest conception rates among breeds
Produces quality meat
Landrace
Identification
Entire white body
o Longer than the Chester White
Contains a longer snout than the Yorkshire

Large ears that droop over the eyes

Dorsal side is flatter than other breeds
Production characteristics
Excellent mothering ability
Produces larger litters
Yorkshire
Identification
Entire white body
Erect ears
Production characteristics
Large-framed, long body pigs
Can be marketed at a higher weight
Known as the Mother Breed because they produce and raise large litters

Possible Teaching Method: At the end of the section, use Breed Identification Catch Phrase
to reinforce the content for this section.
Objective 3: Institute practices and techniques to prepare the pig for show

Exhibiting the animal at fairs is the culmination of all the hard work required to raise
swine, such as:
Providing the correct nutritional requirements
Giving vaccinations
Maintaining the proper environment for pigs to grow
Demonstrating animal husbandry skills
Use the following schedule and methods to prepare show swine:
Two months before the show
Brush the pig daily so that the hair lies naturally
One month before the show
Take the animal for daily walks (called driving):
o Conditions the muscles and improves soundness
o Teaches the pig how to be handled
o Gives practice using the whip or cane
o If possible, take the animal inside a barn as this emulates the show
environment
Wash your pig twice during this time
Use mild soap and water
Two weeks before the show
Trim the hooves
o Inspect the feet and trim the hooves if needed. Performing this
closer to the show may not give the pig enough recovery time if the
hooves are trimmed too close. This can result in a lame pig. Only
a qualified adult should trim hooves, unless you have been

properly trained and have the proper trimming and restraint

equipment.
Several days before the show
Clip the body hair
o Clipping is optional; however, it can add presentation
Several days before the show, clip the hair on the ears
and tail (leaving two inches of hair)
Perform clipping around the eyes, nose, and sides of the
mouth
When clipping body hair, leave about 1/4 to 1/2 inches.
This length will depend on the show rules

Possible Teaching Method: Before addressing the clipping portion of the lesson plan, pass
out the article from the National Pork Board about clipping show pigs. Have the students
read the article and begin a discussion about clipping. Use the PowerPoint to aid in the
discussion. The article can be found in the Resource folder of this curriculum and is titled,
Clipping Show Pigs.
Objective 4: Establish proper show ring methods to prepare the animals on the day of the
show

On the day of the show, perform the following:

A few hours before the show, feed your pig about half of the normal feed
Thoroughly clean the pig by washing at the wash rack, keeping in mind other
exhibitors will be washing their animals as well, so plan accordingly
If it is hot, spray your animal down using a spray bottle or watering can, and then
brush the hair down to give it a more finished appearance

Remember to NEVER douse an overheated pig to a large volume of cold

water, the sudden shock can cause serious injury or death.
Give the pig a small drink of water before entering the ring This will help keep
them cool while you are showing. Supplying too much water will round out the
stomach, making them look heavier and less lean.
Showing
Pig movements
Move your pig in a calm manner; this relaxes the pigs, prevents stress,
and helps to avoid injuries
The pig should always be between you and the judge. Remember, you are
showing the pig, not yourself
Keep the pig 15 to 20 feet away from the judge to ensure the best view of
your pigs traits
Remember good swine handling practices; stay to the left side if you need
to move the pig to the right
Never use your hands to move the pig; use your whip or cane instead.
Never tap the pig in meatier areas such as the ham or loin. Instead, tap
the pig in the neck, shoulder and front leg region, or the rear hock region
Do not aggressively hit your pig; use gentle taps

Showman Posture
Keep one eye on the judge and one eye on the pig
Slightly crouch over the pig with the cane close to the animal
Be prepared to answer questions for the judges
Dress
How you dress is just as important as how the pig looks; however, you are
there to show the pig and not yourself
In Iowa, the Swine Showmanship Score Card suggests the following: (Be
aware that if you show in another state or a different show, requirements
may be different)
o No headwear (no hats)
o Dark blue jeans with a belt, if loops are present
o No shorts
o White shirt or blouse
o Shoes/boots should provide protection and comfort
Place a small brush in your pocket to quickly brush off any dirt/debris if
the pig decides to lay down

Possible Teaching Method: At the end of the section, use the Show Preparation Gantt Chart
activity to reinforce the content for this section.
Objective 5: Debate the use of show products

Product Use
All show products that are used to enhance swine performance must be carefully
considered:
Weigh the pros and cons of each product before using them
Keep the animals welfare in mind; Winning at all costs may not be
what is best for the animal
Read, understand, and follow the manufacturers labels
Keep the animals well-being in mind
Keep in mind withdrawal times of products, as most animals will be sold
to market after the fair
Due to genetics, certain types of pigs may not be compatible with certain
products. For example, products that rapidly increase the rate of gain or
muscle growth may not always be suitable for animals with poor
structural soundness or stress genes.
Use a feeding program that meets the pigs nutritional needs
Additional information is available through the Youth Pork Quality Assurance
Plus certification program

Possible Teaching Method: Divide the class into two groups: a group for and a group
against the use of show products. Distribute copies of the following show product
information: Using Paylean in Show Pig Diets (found in the Resource folder of this
curriculum.) Allow the students to read the content and formulate arguments that best
represent their groups viewpoint. Next, have the class debate the pros and cons of
product use in showing animals.

CHARACTERISTICS OF SHOW PIGS

Name: _______________________________

Directions

Student Activity

1. Label and identify the appropriate parts.

BREED IDENTIFICATION CATCH PHRASE

Materials Needed

Images of each the eight swine breeds

3x5

Index Cards (enough copies for each pair)

Teacher Version

Directions
1. Print the supplied breed images in color, and individually attach them to 3 x 5 Index Cards.
6. Place the students into pairs. Determine student roles as follows:
A.

Student A will give the breed descriptions

B.

Student B will supply the answers

C.

Without showing Student B the index card, Student A will supply Student B with
a verbal description of the breed. For example, Student A will say, This breed
has drooping ears and six white points on its body

D.

Student B will guess the breed name and record their answers

7. The instructor will be the timer. Students will have 10 to 15 seconds to give descriptions and

record their answers.

8. Continue until all students go through all the breeds.
9. Once completed, have the students switch roles and begin again.

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10. When both individuals are done, have students lay the cards on the table. Using the images on

the cards, their notes or any additional resources, have them determine the correct answers.
11. Using the PowerPoint, review the breeds with the class.

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12

SWINE SELECTION
Name: _______________________________
Directions
12.

Student Activity
Based on what you learned about swine selection, use the following
illustration to determine which pig you would choose. Record your reason for selecting
or not selecting each particular pig.

Pig 1 :
_______________________________________________________
_______________________________________________________
Pig 2 :
_______________________________________________________
_______________________________________________________
Pig 3 :

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_______________________________________________________
_______________________________________________________
Pig 4 :
_______________________________________________________
_______________________________________________________
Pig 5 :
________________________________________________________________
________________________________________________________________

SHOW PREPARATION GANTT CHART

Name: _______________________________
Directions

Student Activity

1. A Gantt chart is a horizontal bar chart used to illustrate a project

schedule. The vertical axis is the task associated with the project while the horizontal
axis is the time line for the project. The task that is to be completed first is listed on the
top of the chart. A sample Gantt chart is below.
2. With a partner, create a Gantt chart illustrating the steps needed to prepare your swine
for a show. Begin your chart two months before the show, and end it when the show
begins.

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Swine Evaluation and

Showmanship Quiz
Name: _______________________________
Directions: Answer the following questions by choosing the best answer.
Matching:
1. _____ Structural Soundness

3. _____ Clipping

2. _____ Body Cavity

4. _____ Body Composition

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5. _____ Finish

C. The part of the leg between the hoof and

hock

6. _____ Driving

D. Cutting the hair of a pig using clippers

7. _____ Pasterns

E. The skeletal structure of the animal

8. _____ Topline

F. Leading the pig to walk

9. _____ Berkshire

G. From the neck to the ham

10. _____ Poland China

H. The top view of the pig from the neck to

the ham
I.
A. The muscling and finish of a pigs body

Black body with six white points and

drooping ears

J. Black body with six white points and

erect ears

B. The amount of fat over the muscles

Multiple Choice:
1. To determine a pigs body composition, you should view the pig from:
A. The front
B. Behind
C. The left side
D. The right side

13. The thickest point of the muscles should be through the:

A. Rump
B. Belly
C. Interior leg
D. Exterior leg
14. Structural soundness refers to the ________ structure of the animal.
A. Skeletal
B. Muscular
C. Adipose (fat)

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D. Leg
15. Which of the following is evaluated to determine structural soundness?
A. Front feet and legs
B. Back feet and legs
C. Topline
D. All of the above
16. Which of the following is NOT a characteristic by which swine are evaluated?
A. Body shape
B. Color pattern
C. Hooves
D. Ears
17. Which one of the following factors is NOT required to raise show swine?
A. Providing correct nutritional requirements
B. Spending large amounts of money to purchase the animal
C. Maintaining the proper environment for pigs to grow
D. Demonstrating animal husbandry skills

18. Which of the following is NOT a product use consideration:

A. Keep in mind the products withdrawal times
B. Use a feeding program that meets the pigs nutritional needs
C. Read, understand, and follow the manufacturers labels
D. Look for products that can dramatically increase the animals muscle growth to

increase your chances for success

19. The day of the show, pigs should be fed:
A. A few hours before the show
B. Right before entering the show arena
C. In the morning only

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D. The evening after the show only

20. During the show, the pig should be kept____ feet away from the judge.
A. 3 to 5
B. 5 to 10
C. 10 to 15
D. 15 to 20
21. Which one of the following items would be inappropriate for the show arena?
A. Dark blue jeans
B. White shirt or blouse
C. Cowboy hat
D. Boots

Quiz Answer Key

Matching:
1.

2.

3.

4.

5.

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6.

7.

8.

9.

10.

Multiple Choice:
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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