Heat stress in pigs

Which consequences, which solutions?

Dr. Arndt Schäfer

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Heat stress in swine

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 Heat stress in swine

• Pigs are not able to sweat

Lack of sweat glands

• Working heat insulation

Subcutan fat tissue

• Heat stress especially during summer

Higher temperature in combination with
high humidity
Higher temperatures in the stables
Higher density in the pens

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 Heat release of pigs
(depending on weight)

• Heat release by contact Limited process of thermo regulation

• Heat convection by air Radiatiion 10 %

• Heat radiation Contact with cool surfaces 5 %

• Excretions
• Water evaporation
Convection by air
15 %

Evaporation by panting
70 %

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 Thermo neutral zone
(definition)

The temperature, when there is no regulation process, is needed to

maintain the normal body temperature.
The ideal temperature for pigs feeling comfortable

Sows: 15 – 20° C
Suckling piglets 28 – 38° C
Weaners, 3 weeks (6 kg LW): 30° C
4 weeks (8 kg LW): 28° C
Slaughter pigs, 30 kg LW: 24 – 26° C
110 kg LW: 16 – 18° C

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 Heat stress in swine

THI = T (F) - 0.55(1 - RH) (T - 58)

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Heat stress in swine

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Temperature and behaviour in slaughter pigs

Starts wallow Starts defecate Reducing the

Reducing crowding on the laying heat production
area

More pigs on Increasing Increasing Reduced Increased rectal

the slatted floor water vapor respiratory feed intake temperature
production rate

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 Heat stress – which consequences?

• Minor feed intake

• Reduced performance
• Cardiovascular problems (muscel cramps and in the extreme: collaps)
• Oxidative stress (Imbalance between radicals and antioxidants) weakens the immuno system
• „Leaky gut“
• Sows (critical temperature > 29 °C)
Reduced stimulation of the ovaries
Delayed heat / higher return rate
Enhanced uterine inertia and MMA
Problems to initiate milk production in the first 3 days after birth
Small litters/ weak piglets/ low weight at weaning

• Breeding boars (critical temperature 27 – 28 °C)

Reduction of semen quality
Lower farrowing rate / small litters

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 Heat stress – which consequences?

• In case of heat stress, the requirement of maintanance is increased by thermo

regulation
• When feed intake is reduced, mobilisation of the body tissue starts
• Heat stress causes a higher amount of insulin, and muscle tissue (not fat tissue) will be
reduced leading to reduced carcass quality

Nach Schinkel et.al. 1997

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Heat stress in swine

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Heat stress – which consequences?
Feed intake sows i.ex. Netherlands 2019

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Heat stress in swine

Cabezon 2017

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Heat stress in swine

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Heat stress – impact on sow feed intake and weaning weight

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 Heat stress in swine

Milk production reduced by 20 – 30 % under heat stress

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Heat stress in swine

Machade-Neto et al. 1987

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Heat stress in swine

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 Heat stress – which consequences?
Feed intake sows i.ex. Brazil 2017)

- Appetaste

- Control

Temp min 19,05 °C max 35,16°C

RH min 35 max 94 %
Control group (n30) feed intake 76 % of the feed between 00:00 – 10:00 o`clock

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 Heat stress – which consequences?

Effect of flavour additives like Appetaste S on performance of lactating

sows during summer according to genotype

Appetaste S 500 g/to

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Heat stress in swine - effect of birth preparation

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 Heat stress in swine

Influence of yeast on performance of sows under heat stress

n = 121 C/ 129 T

Yeast

2015

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 Heat stress in swine

Influence of yeast on weight loss of sows under heat stress

Temperature at farrowing 25 ° C
Huminity 25 – 97 %

Control Yeast Gobira et al. 2017

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 Heat stress – which consequences?
• Reduced blood flow (and transport of nutrient) in the gut
• Villis are shortened (absorption reduced)
• Leaky gut (Streptococcus)

• Gut flora changes (less lactobacteria , PIA?)

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 Leaky Gut

Tight Junctions

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Heat stress in swine

Pearce et al. 2013

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 Components of Vilofoss Suplex Summer

• A number of experiments show that the addition of betaine to the feeds in

particular improves performance under stress conditions that affect cell
osmolarity.
• Betaine can donate methyl groups to form carnitine, which is involved in the
transport into the mitochondria and oxidation of fatty acids.
• Electrolytes need to be increased due to acid-base disequilibrium derived
from heat stress. An extra supplement will help to restore the cellular hydro-
electrolytic disequilibrium.
• Vitamin C is synthesized by many mammals and birds. However, it is interesting
to give AsA under stressful conditions, because the endogenous synthesis of
vitamin C does not satisfy animal requirements. Sahin et al. (2004) reported
that in heat stress supplementation of vitamin C can reduce metabolic
changes associated with a rise in plasmatic corticosterone Nutritional:

• Organic zink is known to prevent “leaky gut” – which is commonly seen under DL-alpha-tocopferol **

heat stress conditions. Vitamin K3

Folic acid
Choline chloride
Betain hydrochloride
Vitamin C
Sodium selenite

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 How to avoid heat stress (1)
Technical means
• Use cooling systems (e.g. showers)
• Increased air circulation during the hot daytime
• Avoid stress by rearranging e.g. vaccination and insemination into the early morning or
late evening
• Split feeding according to the temperature
• more feedings / meals (with reduced amounts)
• highest amounts of feed in the early morning or late evening
• Avoid high density in the pens
• Water supply: Sensor strategy slaughter pigs

• Fresh, cold and clean

Slaughter pigs: 6-12 l per day
Lactating sows: 35-40 l per day
• Flow rate of watering place (check regulary)
Slaughter pigs: 1-1,5 l per minute
Lactating sows: 2,5-3,5 l per minute
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 How to avoid heat stress (2)
Means (in general)

• Metabolism discharging feed composition

• optimised protein level (as less as possible with Vilofoss
NutriSpar)
• more and easy available energy (crude fat max 5 %)

• High palatable compounds with proper sanitation

• Increases nutrient efficency (enzymes, fermentation)
• Supports stomach and gut flora (probiotics)
• Controls yeasts and other harmful microbes
• Prevents oxidative stress

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 How to avoid heat stress (3)
Means (special products)

Vilofoss -VITAL Vitality /immuno response/ antioxidant/

feedintake / metabolism
Vilofoss - Partivit Birth preparation under heat stress
Vilofoss - Appetaste S Stimulation of feed intake
Vilofoss Suplex summer Improved absorption „leaky gut“
Vilofoss LactoBac clean Hygiene in liquid feeding systems
Live yeasts Metabolism, feed intake
Acids Hygiene/ less bacteria in feed, water, pig

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 Costs involved in fighting heat stress
Vilofoss -VITAL
Vilofoss - Partivit
Vilofoss - Appetaste S
Vilofoss Suplex Summer
Vilofoss - LactoBac clean
Live yeasts
Acids
Means (special products)
0,3 €/ pig (0,2 – 0,3 % for 7 days)
app. 3 €/ farrowing (150 gr / sow/day 5 d before til 2 d after birth
app. 1 € / lactation period
app. 0,7 € for 28 d ( 4 kg /to feed)
app. 0,6 € / slaughter pig (depends on dosage)
app. 1,60 - 2,40 € / lactation period
app. 0,5 – 1,0 €/ slaughter pig (depends on product and dosage)
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Thanks for your attention!

…. And stay cool

Please feel free to ask questions

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Thank you for participating

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 Questions & Answers
What exactly the difference between live and dead yeast?

If we talk about dead (not inactivated) yeast, we talk only about the ingredients of the yeast like B-Vitamins. The live yeasts have an active influence
on the gut flora and on the digestion of nutrients.

What is the amount of organic zinc to be added in your experience to fight heat stress and prevent leaky gut?

In piglet feed we do use a combination with zinc oxide means when we have 120 mg Zinc /kg Feed we splitt 60 mg Zinkc oxid and 60 mg organic Zinc.

In hot countries, populations are eating spicy. Some spices could have a vasodilatation effect. Do you have any observation regarding this eventual
option?

We have to differ between humans and pigs. Using spices in human feed we like to activate the colling process by initiate sweating. A pig isn`t able to
sweat so this effect we do not have. We do have the effect of stimulating feed intake and salivation which will have an effect on feed conversion as
we confirmed in our own trials with spices and herbs.

How to manage the different temperature requirements of sows and piglets after farrowing?

It is more a technical solution to create different thermal zones in the farrowing pen like using floor heating systems for piglets and special (nose)
cooling systems for sows. The diet for the (lactating) sow should be designed with a “Anti-(Heat) Stress” Complex.

What is your opinion about making a water feeding 2 time /day in wet food system?

It would be a good idea after feeding time to fill the trough with water (app. 1,5 liter /pig when we have 2 feeding times a day).

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You are always welcome to contact:

Arndt Schäfer
R&D & technical product manager
aschaefer@vilofoss.com
+49 5493 9870 44

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