INTERVIEW ▶▶▶
under heat stress conditions. We have done trials with live yeast and probiotics (S.c. boulardii CNCM I-1079), and we got positive feedback, as we changed the fatty acid profile of the milk. That was reflected in heavier piglets under heat stress conditions.”
During gestation, does it matter whether sows are kept in crates or in group housing? “When you give sows more freedom, you give them the option to try to search for comfort zones within the barn. Under heat stress conditions, a sow will search for fresh places. In a loose gestating system, sows will try to find a place that is coolest place in the barn. In a cage she doesn’t have too many options. The only thing she can do is change sides. “Later, in a farrowing crate, the heat may bother a sow so much that it becomes agitated. It even generates more heat, of frustra- tion! In addition, it normally turns so often, so you have quite a high rate of crushing in this situation. “With older piglets, what we see is that sows even intentionally kill piglets. With her nose she crushes them against the cage or feeder until they die. In my opinion, that is a manifestation of the lack of welfare due to the heat stress.”
Why would a sow do that? “It could be related to the fact that the piglets were born under heat stress conditions. If a sow reduces milk production, the pig- lets are always hungry. So they go after her more times to try to stimulate her more. I think this irritates her, because the piglets are biting her teats.” “That is why it’s highly relevant for sows under heat stress to be using creep feeding. As the sow produces less milk, the piglets start eating the creep feed much earlier and this has a very positive impact on the outcome at weaning.”
What future research have you planned? “We still have a lot to investigate on how the feeding pattern of the animal changes with thermal amplitude, so that it can help us using different feeding strategies at different moments of the day for example. “We are currently running two trials now at the university, where we are looking at using different types of feed flavours for piglets and the effect of that on piglet post-weaning performance, we call this sensory imprinting. The idea is to see if, depending on the type of feed flavour, you can get a faster start of these piglets post-weaning, so less stress gets them quickly back on eating and drinking.”
Last question: Shouldn’t we just start all over again and breed pigs that are suitable for tropical climates like Brazil? “Brazil is one of the biggest pig producers in the world, therefore genetics should be more adapted to local conditions. Topigs Norsvin for instance, has in fact included heat stress elements in their lines – allowing more robustness which allows a better per- formance under tropical and subtropical regions. Still, there is potential for more gains and genetic companies should continu- ously invest in improving the capability of these animals to adapt, especially because pig production is increasing in a very strong pace in these regions. “The focus should also be on the piggeries, for example in finish- ers, especially because markets are shifting to heavier pigs. I see in the US market they are going up to a 130-140 kg and in Brazil to 125-130 kg, with lean genotypes producing 20% more heat. They will radiate that heat to their neighbours. If pen density is increased, this actually worsens the situation.”
Thanks to Lallemand Animal Nutrition for making this interview possible.
THE DISINFECTION ALL GENERATIONS AGREE ON
Stock farmers around the world trust TH4+ for disinfection 16 ▶ PIG PROGRESS | Volume 34, No. 5, 2018
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