—Lancaster Farming, Saturday, April 5, 1975
60
Fat Content Reduced in Livestock
U.S. livestock farmers,
especially pork producers,
have brought about a sharp
decline in the fat content of
meat and meat products,
according to Dr. Lowell L.
Wilson of The Pennsylvania
State University. Professor
of animal science at Penn
State, Dr. Wilson spoke to
delegates attending the 11th
Meat Industry Research
Conference held recently at
the University of Chicago.
Wilson cited observations
by Dr. John H. Ziegler of
Penn State in which the
backfat thickness of hogs
exhibited at Pennsylvania
carcass shows had
decreased over 38 percent in
the past 17 years. Dr. Ziegler
is associate professor of
meat science at Penn State.
The area of the loin-eye,
the muscle contained in the
pork chop, has increased
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High Bits.
PHONE; 354-0301
GORDONVILLE
Stoddard Faim & Garden, Inc.
PHONE 717-529-6212
UNION, PA
Wenger's Feed Mill Inc.
McCracken’s Feed Mill, Inc.
2 NEW CHARLOTTE ST.. MANHEIM
PHONE: 717-665-2186
Ira B. Landis John J. Hess, 11, hie.
PHONE: 665-3248
BOX 276, MANHEIM RD3
West Willow Fanners Assn., hie.
about 26 percent. Moreover,
the percentage of the hog
carcass in the more
desirable and high priced
cuts, hams and loins, has
increased about 30 percent.
Wilson suggested that
most of the decreased fat
content of hogs has been due
to intensive selection of
breeding stock for less fat,
increased growth rate, and
improved rate of gain per
pound of feed.
Opportunities exist to
reduce further the fat in
hogs, he affirmed. However,
progress in decreasing fat
content may be slower, since
livestock breeders and
farmers must avoid up
setting other important
production traits such as
lean meat firmness,
reproductive ability, and
soundness of feet and legs.
In beef cattle, Dr. Wilson
John B. Kurtz
PHONE- 354-9251
R. 0.3, EPHRATA
PHONE: 367-1195
RHEEMS
PHONE- 442-4632
PARADISE
PHONE 464-3431
WEST WILLOW
predicted that within the
next 10 to 20 years the con
sumer would demand a beef
product much lower in fat
content than presently
produced. With the wide
variety in breeds of beef
cattle, he suggested that a
carcass with almost any
given fat percentage could
be produced.
He indicated, however,
that several antagonistic
factors exist between
desirable carcass types and
farm production costs
determined by traits of beef
cattle. Most important of
these is the size of the cows
which have to be maintained
to produce a very lean
ce cass. Equally important
are calving difficulties
resulting from the use of
very large bulls with ex
treme amounts of muscling.
Quality beef can be
produced from a high
forage, low-grain ration, he
stated from research results
at many experiment
stations. However, cost of
production will continue to
be greater under these
feeding systems than they
have been under the
moderately high-grain
system of the past. This
results partly from the high
rate of increase of all inputs
into any farming enterprise.
Then too, cattle have to be
fed longer to produce quality
carcasses from all-forage
rations. And there are other
cost factors such as initial
establishment of additional
high-quality pastures.
“The cattle industry is
using about 2.1 pounds of
grain to produce one pound
W^4
WHITE WASHING
with
DAIRY WHITE
- DRIES WHITE
- DOES NOT RUB OFF EASILY
- NO WET FLOORS
- IS COMPATIBLE WITH DISINFECTANT
- WASHES OFF WINDOWS AND PIPELINES EASILY.
Also BARN CLEANING SERVICE
Available With Compressed Air
With increase in business I have put on another spray rig We will
take on work within 100 mile radius of Lancaster
MAYNARD L. BEITZEL
Spraying Since 1961
Witmer. Pa. 717-392-7227
If no answer call Willard Beitzel 717-733-6357
Barn spraying our business, not a sideline.
of beef, and this trend should
continue for many years. We
must realize that over 1
billion acres of U.S. land that
cannot be used to produce
grains are used to grow
grass for these cattle. In this
way farmers produce the
highly nutritious beef
available to American
consumers,” he stated.
In raising sheep, he
claimed that continued
improvement can be made
by selection within breeds
for leaner, meatier car
casses, increased growth
rates, and number of lambs
weaned per ewe. In addition,
there are many different
breeds that, if used in
crossbreeding programs,
can result in continued
advances in efficiency.
Also attending from Penn
State was Dr. John D. Sink,
professor of meat science.
Dr. Sink' is president of the
American Meat Science
Association, one of the co
sponsors of the Meat In
dustry Research Con
ference. The other sponsor
was the American Meat
Institute.
The Penn State scientists
are associated with the
Agricultural Experiment
Station at University Park.
The year 1975 marks the
Centennial for these
research divisions of the
land-grant universities.
Cost* Up
Foods that are most likely
to increase your food costs in
clude: cream, ice cream, cream
cheese, and specialty cheeeses;
ready-prepared dishes; choice
cuts of meats, cookies, cakes,
pies, ready-made or ready-to-bake
buns; snack foods; soft drinks
Sewing
Entries for ,the Penn
sylvania State Grange’s
annual sewing contest arc
beginning to roll in, with
indications the total may
exceed 2,300 by the April 30
deadline, according to Mrs.
Leroy Hoover, of Roaring
Spring, director of women’s
activities for the
organization.
Last years’ contest at
tracted a record 2,324 en
tries, Mrs. Hoover said.
Among the early entries
are several from young
people in the 10-17 age group
and in a new class for this
year’s contest - men’s sport
coat and pants, or suit.
The age limit for young
YOUR PIONEER
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• Hybrid Corn - high yielding single
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• Alfalfa Seed - for any rotation or
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• Forage Mixes A mix for every
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• Hybrid Sorghum - grain, forage,
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Contest
people has been lowered
from 12 to 10 years for the
1975 contest, Mrs. Hoover
said. The contest is open to
Grange members, and to
non-members who arc
sponsored by a Grange
member.
Prizes will be awarded at
the local, county or Pomona,
and state levels. Winners in
the state competition will be
Judged in the National
Grange contest in June. Top
prize for the national winner
will be a one-week Canibean
cruise for two persons.
Oatmeal
On an average oatmeal con
tains 7-8% fat