National Pig Performance Testing Scheme


CENTRAL TESTING

The central testing phase of pigs (conducted at three different places) had been inherently part of the genetic improvement of pigs on a national level since 1956.

A random sample from every stud breeder participating is performance tested at one of the three official testing centres.

From each breeder at least 22 young boars and 22 young gilts (the offspring of at least 50 % of the herd boars) per breed or line are tested centrally during a test year. Test animals are submitted for testing between 18 – 24kg, commence at 27kg and complete their test at 86kg. Animals are weighed weekly and two back fat measurements are taken at 77kg and 86kg live weight respectively. A standardised pelleted ration (comprising 14 MJDE, 18 % crude protein and 1,1 % lysine) is fed ad lib to the pigs during the test.  At the end of the test (before slaughtering) all animals are scored for functional efficiency based on 14 visual traits. A detailed carcass evaluation is conducted on the slaughtered animals.

Aspects such as % lean, % fat, bone, % drip free lean and efficiency of lean meat production are determined. The breeding values (EBV’s) of centrally tested animals are estimated once a week, using the PEST – programme.  Three economic traits, namely: % lean meat, feed conversion ratio and average daily gain are included in the multiple trait analysis.

Centrally tested boars and gilts with a Rand Value Index better than 1 and 0,5 respectively qualify to go back to the owners, on condition that they also pass the visual appraisal index.

Back to main page

© 2001 - SASBA
These pages were developed and are being maintained by
The South African Stud Book and Livestock Improvement Association