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Dealing with drought and evading heat stress in pigs

top tips from across the globe on how to manage high temperatures on farm, how to prevent and treat heat stress in pigs and how to manage water shortages during a drought
Extreme temperatures and water shortages take their toll on pig herds in particular, with heat stress and heat stroke being prominent causes of weakness, diarrhoea and acute distress. Droughts result in restricted water use across all agricultural businesses and in swine herds, water shortages can be catastrophic – continuous access to clean water is critical for pig health. Wallows (mud baths created through pumping water into shallow mud areas) also provide pigs with some relief from the heat but water use restrictions can prevent the maintenance of such areas.
According to advice published on the website of Western Australia’s Department of Primary Industries and Regional Development, “Most animals can transfer internal heat to the outside of the body by sweating and panting – these are the two most important tools for the maintenance of body temperature and form their inbuilt evaporative cooling system. However, pigs do not sweat and have relatively small lungs. Due to these physiological limitations and their relatively thick subcutaneous fat, pigs are prone to heat stress.”
Responsible use of water and keeping your pigs cool are essential to maintaining productivity and welfare in your herd. Below, a rundown of top tips from our network of producers and experts to ensure you can keep your herd happy throughout the year.
Spotting a struggling pig and how to treat them
When a pig’s internal temperature increases, it reaches a point where it can no longer increase moisture loss through increasing respiration – the ‘heat stress emergency’ point. The animal may pant harder but without relief; this cycle can lead to death. In cases in which heat stress occurs only for a short period of time (two to three hours), no lasting harm has been observed in most individuals.
Clinical signs
• Respiration increases in intensity (panting).
• Lethargy when moving.
• Pig reduces its feed intake to slow the internal heat of digestion (sensible heat) being produced.
• Reduced growth in feeder pigs.
• Reduced milk production in lactating sows.
• Loss in weight.
• Diarrhoea.
• Increased water consumption.
• Increased urine output.
• Muscle trembling and weakness.
Treating heat stress
1. Use a cool, wet towel on the neck and back of a pig and change the towel regularly to ensure it is having the desired cooling effect.
2. Consider putting diluted vinegar on the skin as it evaporates quickly, removing heat. Once cooler wash off the vinegar if you wish.
3. Dribble cold water into the rectum of the affected animal using a flutter valve.
4. Feed electrolyte rebalancing solutions to seriously affected pigs.
One top tip: Do not use cold or freezing water to cool pigs down if doing so directly – use tepid water as the shock of cold water has been known to kill pigs.

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Probiotics are used in all stages of pig production: sow herd, nursery and growing-finishing pigs. Generally speaking, the use of probiotics aims to establish a healthy gut microbiota, improve health, well-being and productivity of the animals (Cho et al. 2011). However, if we are more specific, the practical application (or result) of using probiotics can be distinct in every context

benefits of probiotics to the sow herd
• Reduction of clinical signs of the uterus and/or udder disease
• Increase feed consumption during last pregnancy stages or lactation
• Improvement of body condition at the end of lactation
• Reduction of the weaning–estrus interval due to energy mobilization
• Improvement of colostrum quality, milk quality and quantity
• Reduction of gut pathogens in sows and/or piglets
• Modulation of litter immunity
• Enhancement of litter size
• Enhancement of growth rates of the piglets
• Reduction of clinical signs of diarrhea in piglets
• Delivery of probiotics to piglets
• Modulation of stress response


benefits of probiotic in nursery
• Modulation of piglet’s gut microbiota
• Protection against pathogenic bacteria, gastrointestinal disorders and diarrhea
• Enhancement of intestinal barrier function
• Modulation of immunity
• Improvement of digestibility, enhanced growth and feed conversion ratio
• Improvement of productive parameters in piglets
• Supplementation of targeted nutrients


: Practical Application Of Probiotics In Pig Production
benefits of probiotics to fattening pigs
• Improvement of meat quality
• Improvement of digestibility
• Reduction of contamination by decreasing fecal NH3- N
• Reduction of subclinical pathogenic infections or zoonoses
• Reduction of mortality
• Improvement of weight gain
• Improvement of gut health

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My probiotic saturated and multiplication water which i use to mix the feed of my pigs to have the probiotic advantage. it is part of what i teach in the profitable pig production masterclass in addition to many e-books on pig production.

With increasing numbers of piglets born, the energy requirements for milk production of prolific sows simultaneously increases. Feed intake during the lactation period is often not sufficient to fulfil all the requirements for the high milk production. As a consequence the sow will use her own body reserves which can lead to serious body condition losses during lactation. An important concern of this negative energy balance is the adverse effect on reproductive performance and productivity in the next cycle. Especially gilts, who have not reached their mature body weight yet, and lean dam lines are sensitive for detrimental body weight losses. As a result, sows are often culled before their third or fourth parity which is before the time at which the sow reached her maximum productivity and her replacement costs are covered.

Use of dietary probiotics could be part of the solution to improve sow longevity, from an economic, health and welfare point of view. Photo: Shutterstock
It is estimated that every kg body weight lost during lactation has to be compensated by an additional amount of 4kg feed in the next gestation period. Based on this estimation, a loss of body weight of 15kg requires an additional amount of 60kg gestation feed in the next cycle only for recovery. From a financial point of view and for better life time performance of the sow, it is clear that body weight losses during lactation should be limited as much as possible

Fattening pigs
The main objective to use probiotics in this phase would be to enhance productivity. Scientific literature published until now would support the idea that although older pigs have more developed immunity, and capacity to resist intestinal disorders, there is still a margin for probiotics to act and potentiate growth; especially in early growing phases or high-density diets (Meng et al. 2010). Improvement of the final meat quality and organoleptic properties could also be another target for probiotics in this phase, as probiotics have been described to affect meat color, marbling and firmness scores (Černauskienė et al., 2011); and reduce potentially zoonotic infections such as Salmonella spp. (Casey et al., 2007). Finally, a weakly explored but interesting potential of probiotics is to reduce environmental pollutants from animal manure. Several probiotics have been reported to be capable of reducing potential pollutants from manure such as fecal noxious gas (H2S) or ammonia (NH3) content, particularly in pigs fed high-nutrient density diets (Yan and Kim, 2013). The direct mechanisms for these effects are still unknown, although indirect mechanisms such as improving feed efficiency, nutrient retention and modulation of gut microbiota are probably involved.
Support sow longevity with probiotics
Optimal body condition score at the end of the lactation period positively influences the longevity of the sows. Use of dietary probiotics has proven to reduce weight losses during the lactation period and as a result, improve sow fertility. Additionally, probiotics are able to increase piglet weaning weight. Therefore, probiotics seem to be a very promising feed strategy for sustainable pig production.

Nursery piglets
Up until today, the nursery period is where the use of probiotics is receiving more interest in swine production, with the aim to improve weaning outcome (de Lange et al. 2010). Weanling piglets have low disease resistance, which makes them vulnerable to stress reactions and invasion by pathogenic microorganisms (Konstantinov et al., 2006). This can be a serious problem, as this period is considered critical in terms of productivity, because performance parameters at the first week post-weaning can be correlated to subsequent performance of the pigs up to the market weight (Kats et al., 1992).
Probiotics can potentially act beneficially in these animals in several ways. For instance, it has been reported that supplementing weanlings with probiotics may prevent or improve diarrhea (Bhandari et al. 2008), re-establish microbial balance after a transient drop in favorable bacteria (Krause et al. 2010), protect against pathogenic bacteria (Casey et al. 2007), enhance intestinal barrier function (Guerra-Ordaz et al. 2014) and stimulate immunity (Lessard et al. 2009). As a consequence of one or a combination of the before-mentioned reasons, probiotics have been reported to improve productive parameters of post-weaning piglets in many occasions (Ahmed et al. 2014, Bhandari et al. 2010).

Sow herd and piglets
Administering probiotic treatments to sows has demonstrated a dual potential, including benefits for themselves and for piglets. Supplementation of sows with probiotics may increase feed consumption during late pregnancy stages or lactation, improving body condition at the end of lactation (Bohmer et al. 2006). This situation is desirable, because it can cause a reduction of the necessity of energy mobilization at lactation. This, in turn, could be the explanation of the reduction in the weaning–estrus interval that has also been reported with probiotics (Hayakawa et al. 2016). Reproductive-performance-related benefits have also been reported with the use of probiotics in sows. For example, an increase in the number of piglets (Apic et al. 2014) or higher piglet growth rates with greater body weight at weaning (Alexopoulos et al. 2004). Furthermore, a reduction of gut pathogens (Kritas et al. 2015), clinical signs of uterus and/or udder disease (Apic et al. 2014), together with fewer clinical signs of diarrhea in piglets (Taras et al. 2006) have also been described. Finally, there is an ongoing scientific interest to assess the capacity of sows to deliver probiotics to piglets in early-life stages (Scharek-Tedin et al. 2015).

benefits of probiotics to fattening pigs
• Improvement of meat quality
• Improvement of digestibility
• Reduction of contamination by decreasing fecal NH3- N
• Reduction of subclinical pathogenic infections or zoonoses
• Reduction of mortality
• Improvement of weight gain
• Improvement of gut health

benefits of probiotic in nursery
• Modulation of piglet’s gut microbiota
• Protection against pathogenic bacteria, gastrointestinal disorders and diarrhea
• Enhancement of intestinal barrier function
• Modulation of immunity
• Improvement of digestibility, enhanced growth and feed conversion ratio
• Improvement of productive parameters in piglets
• Supplementation of targeted nutrients

benefits of probiotics to the sow herd
• Reduction of clinical signs of the uterus and/or udder disease
• Increase feed consumption during last pregnancy stages or lactation
• Improvement of body condition at the end of lactation
• Reduction of the weaning–estrus interval due to energy mobilization
• Improvement of colostrum quality, milk quality and quantity
• Reduction of gut pathogens in sows and/or piglets
• Modulation of litter immunity
• Enhancement of litter size
• Enhancement of growth rates of the piglets
• Reduction of clinical signs of diarrhea in piglets
• Delivery of probiotics to piglets
• Modulation of stress response

Probiotics are used in all stages of pig production: sow herd, nursery and growing-finishing pigs. Generally speaking, the use of probiotics aims to establish a healthy gut microbiota, improve health, well-being and productivity of the animals (Cho et al. 2011). However, if we are more specific, the practical application (or result) of using probiotics can be distinct in every context

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prevention of death in piglets caused by diarrhea
Most causes of diarrhoea in piglets are infectious but Dr Sue Burlatschenko, a Veterinarian with Goshen Ridge Veterinary Services, told those on hand last month for the 2019 London Swine Conference that death is often a result of dehydration not the actual infection.
"When we look at piglets with diarrohea we tend to think it's an organism and I must treat that but what we tend to forget is what's happening during the course of the diarrhoea," says Dr Burlatschenko.
"These piglets are actually losing body salts like sodium, potassium, bicarbonates and it's really affecting their ability to function normally.
"Although one reaches for an antibiotic, say if it's an E. coli and we think if we treat them they'll get better, we can hasten recovery and improve the quality of piglet by replacing those salts that they're losing.
"That's pretty straight forward. They've been around for a long time. With my producers I often advocate for the use of electrolyte replacement solutions. That usually comes as a concentrate in a jug that you dilute out or you can buy a powdered solution.
"I also encourage you to examine the packaging if you have some there. There are two sets of electrolytes: there's a stress electrolyte that is used for animals that have been shipped and they are coming into the barn, which we often use to help them adjust to the barn. Those are not the ones you want to use.
"You want to use what we call replacement electrolytes and those are specifically designed for animals that are having diarrhoea episodes."

Dr Burlatschenko says that in instances where replacement electrolytes are not immediately available, calf replacement electrolytes will work or producers can use can use a World Health Organisation recipe which includes one litre of water, eight teaspoons of sugar, one teaspoon of table salt and, if desired, flavouring such as Kool-Aid.

prevention of death in piglets caused by diarrhea
Most causes of diarrhoea in piglets are infectious but Dr Sue Burlatschenko, a Veterinarian with Goshen Ridge Veterinary Services, told those on hand last month for the 2019 London Swine Conference that death is often a result of dehydration not the actual infection.
"When we look at piglets with diarrohea we tend to think it's an organism and I must treat that but what we tend to forget is what's happening during the course of the diarrhoea," says Dr Burlatschenko.
"These piglets are actually losing body salts like sodium, potassium, bicarbonates and it's really affecting their ability to function normally.
"Although one reaches for an antibiotic, say if it's an E. coli and we think if we treat them they'll get better, we can hasten recovery and improve the quality of piglet by replacing those salts that they're losing.
"That's pretty straight forward. They've been around for a long time. With my producers I often advocate for the use of electrolyte replacement solutions. That usually comes as a concentrate in a jug that you dilute out or you can buy a powdered solution.
"I also encourage you to examine the packaging if you have some there. There are two sets of electrolytes: there's a stress electrolyte that is used for animals that have been shipped and they are coming into the barn, which we often use to help them adjust to the barn. Those are not the ones you want to use.
"You want to use what we call replacement electrolytes and those are specifically designed for animals that are having diarrhoea episodes."

Dr Burlatschenko says that in instances where replacement electrolytes are not immediately available, calf replacement electrolytes will work or producers can use can use a World Health Organisation recipe which includes one litre of water, eight teaspoons of sugar, one teaspoon of table salt and, if desired, flavouring such as Kool-Aid.

To know more about profitable pig production join my pig production masterclass and arm yourself with competencies and knowledge about pig production. call 08185385212 or text for more information about the master class training

prevention of death in piglets caused by diarrhea

Most causes of diarrhoea in piglets are infectious but Dr Sue Burlatschenko, a Veterinarian with Goshen Ridge Veterinary Services, told those on hand last month for the 2019 London Swine Conference that death is often a result of dehydration not the actual infection.
"When we look at piglets with diarrohea we tend to think it's an organism and I must treat that but what we tend to forget is what's happening during the course of the diarrhoea," says Dr Burlatschenko.
"These piglets are actually losing body salts like sodium, potassium, bicarbonates and it's really affecting their ability to function normally.
"Although one reaches for an antibiotic, say if it's an E. coli and we think if we treat them they'll get better, we can hasten recovery and improve the quality of piglet by replacing those salts that they're losing.
"That's pretty straight forward. They've been around for a long time. With my producers I often advocate for the use of electrolyte replacement solutions. That usually comes as a concentrate in a jug that you dilute out or you can buy a powdered solution.
"I also encourage you to examine the packaging if you have some there. There are two sets of electrolytes: there's a stress electrolyte that is used for animals that have been shipped and they are coming into the barn, which we often use to help them adjust to the barn. Those are not the ones you want to use.
"You want to use what we call replacement electrolytes and those are specifically designed for animals that are having diarrhoea episodes."

Dr Burlatschenko says that in instances where replacement electrolytes are not immediately available, calf replacement electrolytes will work or producers can use can use a World Health Organisation recipe which includes one litre of water, eight teaspoons of sugar, one teaspoon of table salt

Anabelle85:
Where is your farm located and how.does.your training operate?

my farm is located in ikorodu and the training will take place on whatsapp

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These are substances which when linked together in different combinations form different proteins. There are approximately 22 amino acids and whilst the pig can synthesise the majority of these, there are a number it cannot. These are described as the essential amino acids for normal health and metabolic processes.
The essential amino acids
Arginine.
Isoleucine.
Histidine.
Leucine.
Lysine.
Methionine plus cystine.
Phenylalanine plus tyrosine.
Threonine.
Tryptophan.
Valine.
The importance of amino acids
Field experiences constantly reinforce the importance of good quality proteins and amino acid availability particularly during periods of stress, management change and when the immune system is challenged.
Critical time periods are in the first 14 days post-weaning, and from 6 to 12 weeks of age when maternal antibodies are declining to EP, PRRS and App and when pigs are exposed to new endemically infected environments. During these periods of challenge you are advised to feed or continue feeding the higher quality diet. The advent of segregated early weaning, which removes many pathogens and environmental contaminants that are normally exposed to the pig, has increased the nutritional requirements necessary to satisfy the increased growth. This is particularly true of lysine and energy.
The quality of the protein in the pigs' diet is a reflection of the amount and the availability of these essential amino acids. High quality protein contains all of the essential amino acids at acceptable levels, poor quality protein is deficient in one or more. When proteins enter the intestinal tract they are broken down into the separate amino acids which are absorbed into the blood stream and transported around the body. These amino acids are then built into different types of proteins to satisfy the many diverse requirements of the body. It can be seen therefore, that where there is a deficiency of one or more essential amino acids in the diet, the metabolic functions of the pig are compromised leading to biological inefficiency and possibly disease.
The major roles of amino acids are in the production of muscle protein, digestive enzymes, haemoglobin in the blood, gamma globulins (antibodies), milk protein and in hormone metabolism. Since the proteins used in pig diets are of variable quality, some of the essential amino acids may be deficient. These are called the limiting ones and in most cases lysine is the most likely, followed by methionine, and both are often added to diets routinely.
If the diet is deficient in one or more of these essential amino acids then protein synthesis will only continue to the level associated with the first limiting amino acid. The amounts of each amino acid required in the diet are expressed as a percentage of the total lysine requirement. (Fig.14-1).

Enteric diseases such as E. coli enteritis in the sucking pig, transmissible gastro enteritis, colitis and swine dysentery, which severely damage the lining of the intestine and its capacity to absorb nutrients can have a profound effect on the absorption of amino acids and exacerbate the effects of the disease. It is important when dealing with such diseases to ensure that the diet has a high level of amino acids during the recovery period.

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These are substances which when linked together in different combinations form different proteins. There are approximately 22 amino acids and whilst the pig can synthesise the majority of these, there are a number it cannot. These are described as the essential amino acids for normal health and metabolic processes.
The essential amino acids
Arginine.
Isoleucine.
Histidine.
Leucine.
Lysine.
Methionine plus cystine.
Phenylalanine plus tyrosine.
Threonine.
Tryptophan.
Valine.
The importance of amino acids
Field experiences constantly reinforce the importance of good quality proteins and amino acid availability particularly during periods of stress, management change and when the immune system is challenged.
Critical time periods are in the first 14 days post-weaning, and from 6 to 12 weeks of age when maternal antibodies are declining to EP, PRRS and App and when pigs are exposed to new endemically infected environments. During these periods of challenge you are advised to feed or continue feeding the higher quality diet. The advent of segregated early weaning, which removes many pathogens and environmental contaminants that are normally exposed to the pig, has increased the nutritional requirements necessary to satisfy the increased growth. This is particularly true of lysine and energy.
The quality of the protein in the pigs' diet is a reflection of the amount and the availability of these essential amino acids. High quality protein contains all of the essential amino acids at acceptable levels, poor quality protein is deficient in one or more. When proteins enter the intestinal tract they are broken down into the separate amino acids which are absorbed into the blood stream and transported around the body. These amino acids are then built into different types of proteins to satisfy the many diverse requirements of the body. It can be seen therefore, that where there is a deficiency of one or more essential amino acids in the diet, the metabolic functions of the pig are compromised leading to biological inefficiency and possibly disease.
The major roles of amino acids are in the production of muscle protein, digestive enzymes, haemoglobin in the blood, gamma globulins (antibodies), milk protein and in hormone metabolism. Since the proteins used in pig diets are of variable quality, some of the essential amino acids may be deficient. These are called the limiting ones and in most cases lysine is the most likely, followed by methionine, and both are often added to diets routinely.
If the diet is deficient in one or more of these essential amino acids then protein synthesis will only continue to the level associated with the first limiting amino acid. The amounts of each amino acid required in the diet are expressed as a percentage of the total lysine requirement.

Enteric diseases such as E. coli enteritis in the sucking pig, transmissible gastro enteritis, colitis and swine dysentery, which severely damage the lining of the intestine and its capacity to absorb nutrients can have a profound effect on the absorption of amino acids and exacerbate the effects of the disease. It is important when dealing with such diseases to ensure that the diet has a high level of amino acids during the recovery period.

crest2j:
I want to venture into piggery.. I will need guidelines on how to proceed.....

which type of help do u need piggery is agribusiness and it is very scientific now if u want it to be successful.you need good information training and guide if u want to run a successful pig production

wolffire:
Good evening great farmers. How long does it take weaners of two months old to reach market size sir. If our local breed or mixture breeds are given quality feeds, likes of (soya, maize, GNC and others), how many months will it take to feed them to market weight of about 70 to 80kg sir. Thanks

if you have good breed it can take 6 months.but the breed and feed will determine it.