Manage pig feed hygiene and gut health to reduce summer mortality risk

Manageing pig feed hygiene and gut health to reduce summer mortality risk.png


As many vets will be aware, the risk of sudden death in finisher pigs increases in the summer months and can be a
particular challenge on units with a liquid feeding system. In higher temperatures, pigs’ feeding habits are less
consistent and microorganisms develop more rapidly, reducing feed hygiene and efficiency.
These factors combine to increase the risk of enterotoxaemia and Porcine Intestinal Distention Syndrome (PIDS),
which causes sudden death of previously healthy animals. Here, Hannah Elliott, of Lallemand Animal Nutrition,
describes the impact of the problem and provides some useful steps vets can give producers to help them reduce the risk.
“Between a third and a half of all deaths in the finishing period can be due to enterotoxaemia,” says Hannah.
“Mortality at this late stage of production is costly, due mainly to the money invested in feed up to that point
and there being no pig to sell at the end. The risk varies from farm to farm, depending on the environment,
ability to keep pigs cool and whether any beneficial interventions are used.”

Feeding habits​

If pigs are heat-stressed they will often eat earlier in the morning or wait until the evening when it’s cooler.
With longer gaps between feeding, they can be more likely to eat too much or too quickly.
At the same time, the heat can encourage growth of undesirable bacteria within mixer tanks,
pipes and troughs, making feed go off quicker and smell unappealing.
“A big influx of feed over a short period can increase the level of undesirable bacteria in the gut,
particularly if the feed is unhygienic due to stagnation and negative fermentation,” Hannah explains.
“This unbalances the microflora and increases gas production in the intestine.”
There is a variety of bacteria species which can release gas in the small intestine, causing bloating,
while others release toxins, causing blood poisoning. Enterotoxaemia is caused specifically by a toxin
released by Clostridium perfringens. Reddening of the intestine can also be caused by increased
blood flow to the gut to manage the large amounts of food being eaten during certain periods.
Pathogenic bacteria also feed on dietary amino acids not only wasting valuable protein which
should have been used by the pig, but also releasing biogenic amines which cause a
putrid smell and can result in health and welfare issues.

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Managing risk​

Producers should be reminded that the first step in managing the risk of summer mortality
is keeping pigs cool and avoiding heat stress as far as possible, says Hannah.
“It’s important for overall wellbeing and also encourages pigs to eat more frequently.
This is the same for all systems, whether pelleted or liquid feed is used. Maintaining good airflow
and providing sprinklers or cooling systems are practical ways to help.
“The second area to focus on is feed hygiene and stability. Warm weather can cause an issue
in pelleted feed systems too but it’s more likely in liquid feed due to the less stable nature of liquid feed ingredients.”
Hygienic feed will be more palatable, easier to digest and encourages pigs to eat more regularly.
If producers see feed refusal, encourage them to clean troughs out thoroughly and keep the environment as clean as possible.
An increased level of undesirable bacteria in feed promotes potentially
harmful biofilm build-up in the feed tank, pipes and troughs, which will end up going into the pigs.
“The situation will only get worse if feed is left to carry on negatively fermenting and for more harmful bacteria to gather,” Hannah says.
“Similarly, as we know pigs will eat less in the hottest part of the day, producers should offer lower quantities of feed at that
time so it’s not wasted or left to go bad. This could be achieved by providing more feed earlier in the morning and then in the evening,
continuing to offer lower quantities of feed throughout the day so there is still opportunity to eat at all times.”
Another element producers should be aware of is that it is important to make sure feed is of the right quality in the tank first.
While the quality of raw materials delivered is generally out of producers’ control, they should consider options to
help mitigate the effect of poor-quality ingredients whenever possible.
“If there are bubbles visible in the tank or in the pipes, it’s a sign of poor fermentation and a feed additive can be used to help manage this.
Where producers use an intervention, but perhaps don’t want to use it all the time, then summer is a good time to invest, when the risk is higher,
or when they’ve experienced a poorer batch of a feed ingredient. There are sugars or palatants that can be added to help,
or a lactic acid bacteria product like Bactocell® which helps maintain a healthy microflora in the feed and feed efficiency in the pig.

Balancing microflora​

“The live lactic acid bacteria, Pediococcus acidilactici, in Bactocell® create an acidic environment which favours the growth of beneficial bacteria,”
Hannah explains. “This helps to control microbial balance in the feed and promote good fermentation which, in turn,
contributes to a stable gut microflora population in the pig.”
The live lactic acid bacteria limit growth of coliform populations and the harmful way they degrade dietary amino acids.
Palatability is therefore improved which helps to maintain intakes, particularly in warm weather.
The end result is improved feed efficiency, animal growth and a reduced risk of sudden death from PIDS.

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“As we head into the warmer months of the year, farmers who are using a liquid feeding system should
review their situation to ensure they are avoiding costly losses from summer mortality. By managing their
feed hygiene and utilising supplements that help maintain a healthy microbiome, this can be avoided,” she concludes.

 
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