Heat stress is one of the key problems that continues to challenge the pig industry worldwide. Improvements in genetics for higher production performance and increased lean meat have led to higher metabolic rates: pigs consequently produce more body heat, making them increasingly prone to heat stress.
That’s why at Kemin we have a multifaceted strategy to solve your pig heat stress problems. We recommend using a nutrient absorption enhancer, energy efficiency booster, and immunomodulating beta-glucan to counteract the negative effects of heat stress on immunity, performance, and meat quality.
Heat stress in pigs impacts negatively on a wide range of production aspects. Heat stressed pigs grow more slowly, produce less lean meat, and have a higher rate of disease - all of which reduce farm productivity. Heat stress has been implicated in reduced sow fertility, immune suppression, recurrent digestive disorders, and high oxidative stress states. At Kemin, we know that effectively managing the impact of heat stress is crucial to running a successful swine production business.
As pigs do not have sweat glands, thermoregulation when exposed to heat stress is quite complex. This problem has been further exacerbated by improvements in swine genetics. Pigs now grow faster, produce more piglets and have higher metabolic rates. As a result, the pigs produce more body heat making them increasingly prone to heat stress. Increased ambient temperatures as one of the most immediate and obvious effects of global warming, along with higher stocking densities, also contribute strongly to the frequent occurrence of heat stress.
Managing heat stress is not an easy task. Nutritional and immunomodulating interventions are effective in reducing the severity of heat stress and reducing the associated detrimental effects. However, such interventions need to be properly managed. Our experts are here to support you every step of the way.
Nutritionally, there are several tactics that can be applied to limit the impact of heat stress. Fibre content should be reduced where possible. Fibre digestion is more energy intensive and generates more heat compared to carbohydrates. Make diets as digestible as possible. Any ingredients that are poorly digestible will increase the heat produced s a side effect of digestion. Therefore, replacing starch content with fat as an alternative energy source reduces the digestive heat increment as much as possible.
A multifaceted approach to reducing the effects of heat stress is essential to maintaining your animal’s welfare and profitable production. We support you in this quest by recommending three key products:
to counteract the negative effects of heat stress on immunity, performance, and meat quality.
In addition to the simple fixes of reducing stocking density and adjusting lighting regimes, the application of a nutrient absorption enhancer such as LYSOFORTE® EXTEND, in conjunction with diet reformulation increases the digestibility of the feed as much as possible, therefore reducing digestive heat production.
Likewise, the use of an immunomodulating β-(1,3)-glucan such as Aleta™, can assist to limit the negative effects of heat stress on immunity, performance, and meat quality.
To achieve optimal results you need an optimal solution and expert technical knowledge. That’s why we work closely together with you to ensure you get the right expertise. We have the team with the knowledge, experience, and research insights to do just this. In addition, we have local specialists to support you in your own language with solutions tailored to your specific needs.
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