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Hot iron: Branding for hog identification

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Authors

H. F. Hintz
H. Heitman
R. Albaugh, University of California

Publication Information

California Agriculture 20(5):4-5.

Published May 01, 1966

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Abstract

Hot iron branding was successfully used in these tests as a permanent method of identifying hogs. Branding irons with 6-inch symbols made out of 3/2-inch rake tooth were effective markers. Application of lanolin to the brand decreased susceptibility to fly strike but did not affect legibility. Clipping the hair prior to branding was useful, but not necessary. However, even with good brands and well-defined borders of scar tissue, subsequent growth of long hair often concealed or obscured the brand so that animals had to be clipped after 1 1/2 to 2 years to insure rapid identification. Branding did not affect carcass quality when placed on the carcass where the skin was to be removed.

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Author notes

James Moore, Swine Herdsman at the University of California, Davis, assisted in conducting this study.

Hot iron: Branding for hog identification

H. F. Hintz, H. Heitman, R. Albaugh
Webmaster Email: wsuckow@ucanr.edu

Hot iron: Branding for hog identification

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

H. F. Hintz
H. Heitman
R. Albaugh, University of California

Publication Information

California Agriculture 20(5):4-5.

Published May 01, 1966

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Hot iron branding was successfully used in these tests as a permanent method of identifying hogs. Branding irons with 6-inch symbols made out of 3/2-inch rake tooth were effective markers. Application of lanolin to the brand decreased susceptibility to fly strike but did not affect legibility. Clipping the hair prior to branding was useful, but not necessary. However, even with good brands and well-defined borders of scar tissue, subsequent growth of long hair often concealed or obscured the brand so that animals had to be clipped after 1 1/2 to 2 years to insure rapid identification. Branding did not affect carcass quality when placed on the carcass where the skin was to be removed.

Full text

Full text is available in PDF.

Author notes

James Moore, Swine Herdsman at the University of California, Davis, assisted in conducting this study.


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