Effects of weaning age and formic acid-based feed additives on pigs from weaning to slaughter

Two hundred and forty piglets were used in a 2 x 6 factorial experiment to study the effects of weaning age (26 or 36 d) and four formic acid-based feed additives on the performance of pigs from weaning to slaughter. Either formic acid (F) or a mixture of formic acid, propionic acid, and potassium sorbate (FPS) or a mixture of formic acid, propionic acid, and sodium benzoate (FPB) or formic acid in a diatomaceous earth carrier (FD) were added to the diets of weaned piglets (from weaning to 60 d of age) and growing (18-46 kg) and finishing pigs (46-107 kg) to provide 8, 6, and 6 g acid per kg feed, respectively. The negative control treatment's (C) diets contained no growth promoters, whereas the positive control treatment's weaner and grower diets were supplemented with 40 mg/kg of avilamycin (A). The piglets weaned at the age of 26 and 36 d weighed 7.6 and 10.7 kg at weaning (p < 0.001), and 18.5 and 17.9 kg at the age of 60 d (p > 0.05), respectively. There was a weaning age x feed additive interaction in the weight gain of piglets after weaning (p < 0.05). The weight gain of piglets weaned on day 26 was enhanced by A, FPS, and FD (p < 0.05), and that of piglets weaned on day 36 by A and FPB (p < 0.05). The feed conversion ratio was not affected by weaning ages but was decreased in groups A, F, FBS, and FPB (p < 0.05). The severity of post-weaning diarrhoea was less in groups A, F, FPS, and FD than in C (p < 0.05). In piglets weaned on day 26, faecal water content and the total Escherichia coli count were highest 9 d after weaning. The total E. coli count was reduced only by FD (p < 0.05). Increased faecal water content was characterized by increased faecal Na+ and decreased K+ concentrations. Weaning age did not influence performance or carcass quality in the growing-finishing pigs. Feed additives did not affect weight gain in the growing pigs, but FPS and FPB enhanced weight gain during finishing period and total fattening (p < 0.05). In summary, the pigs' growth performance from weaning to slaughter was not affected by weaning age but it was enhanced by mixtures of formic and propionic acids with small amounts of sorbate or benzoate.     

Effects of weaning age and formic acid-based feed additives on pigs from weaning to slaughter

Abstract

Two hundred and forty piglets were used in a 2×6 factorial experiment to study the effects of weaning age (26 or 36 d) and four formic acid-based feed additives on the performance of pigs from weaning to slaughter. Either formic acid (F) or a mixture of formic acid, propionic acid, and potassium sorbate (FPS) or a mixture of formic acid, propionic acid, and sodium benzoate (FPB) or formic acid in a diatomaceous earth carrier (FD) were added to the diets of weaned piglets (from weaning to 60 d of age) and growing (18 – 46 kg) and finishing pigs (46 – 107 kg) to provide 8, 6, and 6 g acid per kg feed, respectively. The negative control treatment's (C) diets contained no growth promoters, whereas the positive control treatment's weaner and grower diets were supplemented with 40 mg/kg of avilamycin (A). The piglets weaned at the age of 26 and 36 d weighed 7.6 and 10.7 kg at weaning (p < 0.001), and 18.5 and 17.9 kg at the age of 60 d (p > 0.05), respectively. There was a weaning age×feed additive interaction in the weight gain of piglets after weaning (p < 0.05). The weight gain of piglets weaned on day 26 was enhanced by A, FPS, and FD (p < 0.05), and that of piglets weaned on day 36 by A and FPB (p < 0.05). The feed conversion ratio was not affected by weaning ages but was decreased in groups A, F, FBS, and FPB (p < 0.05). The severity of post-weaning diarrhoea was less in groups A, F, FPS, and FD than in C (p < 0.05). In piglets weaned on day 26, faecal water content and the total Escherichia coli count were highest 9 d after weaning. The total E. coli count was reduced only by FD (p < 0.05). Increased faecal water content was characterized by increased faecal Na⁺ and decreased K⁺ concentrations. Weaning age did not influence performance or carcass quality in the growing-finishing pigs. Feed additives did not affect weight gain in the growing pigs, but FPS and FPB enhanced weight gain during finishing period and total fattening (p < 0.05). In summary, the pigs' growth performance from weaning to slaughter was not affected by weaning age but it was enhanced by mixtures of formic and propionic acids with small amounts of sorbate or benzoate.     

Setup and dosimetry for exposing anaesthetised pigs in vivo to 900 MHz GSM mobile phone fields

The aim of this study was a dosimetrical analysis of the setup used in the exposure of the heads of domestic pigs to GSM-modulated radio frequency electromagnetic fields (RF-EMF) at 900 MHz. The heads of pigs were irradiated with a half wave dipole using three different exposure routines; short bursts of 1-3 s at two different exposure levels and a continuous 10-min exposure. The electroencephalogram (EEG) was registered continuously during the exposures to search for RF-EMF originated changes. The dosimetry was based on simulations with the anatomical heterogeneous numerical model of the pig head. The simulation results were validated by experimental measurements with the exposure dipole and a homogeneous liquid phantom resembling the pig head. The specific absorption rate (SAR), defined as a maximum average over 10 g tissue mass (SAR(10g)), was 7.3 W/kg for the first set of short bursts and 31 W/kg for the second set of short bursts. The SAR(10g) in the continuous 10-min exposure was 31 W/kg. The estimated uncertainty for the dosimetry was +/-25% (K = 2).     

Validation of ERIC PCR as a tool in epidemiologic research of Salmonella in slaughter pigs

The purpose of this study was to test a protocol for a standardized ERIC PCR for its capability of genotyping Salmonella, isolated from pigs and their environment, in an epidemiologic approach. To test repeatability, four different Salmonella isolates were subjected to PCR three times. Furthermore, it was tested if the profiles on gel differed when a higher annealing temperature was used. Four Salmonella isolates were subjected to four different annealing temperatures (36, 40, 48 and 55°C). Moreover it was tested if the differentiation of Salmonella isolates, based on the genotypes, differed when a higher annealing temperature was used. Eight Salmonella isolates were tested at normal (36°C) and high (55°C) annealing temperatures. The results showed that this standardized ERIC PCR protocol was an efficient tool for typing many Salmonella isolates within a short period of time. The profiles were repeatable within one PCR reaction, but some profiles differed when they were compared between reactions. A higher annealing temperature resulted in profiles that contained more or fewer bands. The differentiation between isolates, when comparing profiles, remained the same. It was concluded that the standardized ERIC PCR protocol is useful for genotyping Salmonella. Received 26 January 1998/ Accepted in revised form 3 August 1998     

Review: Potential alternatives to high-concentration carbon dioxide stunning of pigs at slaughter

Using carbon dioxide (CO₂) for stunning pigs at slaughter is common in Europe. The use of group stunning is a major advantage with CO₂, which is done without restraining the pigs and with minimized human contact. However, high concentrations of CO₂ have been known for decades to cause pain, fear and distress in pigs before loss of consciousness, and the stunning method is clearly associated with animal welfare concerns. This study reviewed the scientific literature to find recent developments or evaluations of alternative methods that could lead to the replacement of CO₂ for stunning pigs at slaughter. Potential alternative methods found in the literature were described and then assessed to identify specific research and development needs for their further development. Only 15 empirical studies were found in the search of peer-reviewed literature since 2004, which is less than one per year. Furthermore, half of the studies focused on evaluating methods to improve high-concentration CO₂ stunning rather than an alternative to CO₂. Since no clear alternative has emerged, nor a method to improve CO₂ stunning, there is obviously a strong need to focus research and development to find solutions for improving animal welfare when stunning pigs at slaughter.     

Seroprevalence of Toxoplasma gondii infection in slaughter pigs in Shanghai,China

Toxoplasma gondii is a pathogen that seriously threatens the health of humans and animals. However, the current infection status of T. gondii in slaughter pigs in Shanghai is still not clear. To investigate the seroprevalence of T. gondii infection and analyze the prevalence factors associated with the parasite infection, 1158 serum samples were collected from five slaughterhouses in three districts between 2015 and 2018. Serum antibodies against T. gondii were detected in 160 pigs (13.8%) by enzyme-linked immunosorbent assay (ELISA). Additionally, seroprevalence rates differed among different districts (ranging from 4.0% in JD-2 to 17.6% in JD-1), seasons (ranging from 6.7% in winter to 17.8% in autumn), and years (ranging from 8.0% in 2016 to 26.8% in 2015). Region, season, and year were the main factors affecting T. gondii infection in these pigs. There were few reports on serological monitoring of T. gondii in Shanghai slaughterhouses between 2015 and 2018, and the number of infections had steadily increased over the past several consecutive years. Therefore, our data are helpful to understand the epidemic status of T. gondii in Shanghai, which will strengthen the prevention and treatment of swine toxoplasmosis.     

探讨模拟冷空气降温过程对健康大鼠和高血压大鼠凝血功能的影响

目的:通过模拟冷空气温度变化过程给予健康大鼠和高血压大鼠冷刺激,以此探讨冷空气过程对机体凝血功能的影响。方法:收集张掖市2011年3月一次典型冷空气过程数据,利用气象环境模拟箱模拟其温度变化过程。将24只雄性健康大鼠和24只雄性高血压大鼠分别随机分成最低温组(Tmin组)、Tmin对照组、复温组(Tr组)和Tr对照组。将Tmin组和Tr组大鼠放入气候箱中暴露冷空气温度变化过程。在Tmin和Tr时点分别停止Tmin组大鼠和Tr组大鼠冷空气暴露,并采血以测定其凝血功能指标—凝血四项。结果:与对照组相比,健康大鼠和高血压大鼠活化部分凝血酶原时间(APTT)、凝血酶原时间(PT)、凝血酶时间(TT)在降温后与对照组相比没有显著差异(P>0.05),但血浆纤维蛋白原(Fbg)含量在高血压大鼠和健康大鼠Tmin组明显高于其对照组(P<0.01)。温度恢复后,其在健康组含量仍然高于其对照组(P<0.05),而在高血压大鼠中没有差异(P>0.05)。同Fbg,反应Fbg的纤维蛋白原时间(Fbg-time)在健康大鼠Tmin和Tr组中短于对照组(P<0.01,),而在高血压大鼠中仅在Tmin组短于对照组(P<0.01)。高血压大鼠血中的Fbg含量和Fbgt明显高于和短于健康大鼠(P<0.01)。结论:①冷空气降温过程能增加机体血中Fbg含量,使凝血功能增强,可能增加心血管疾病危险性;②冷空气刺激对健康大鼠凝血功能影响强于高血压大鼠。     

Review: Factors affecting fouling in conventional pens for slaughter pigs

This review assesses factors affecting fouling in conventional pens for slaughter pigs. Fouling of the pen happens when pigs change their excretory behaviour from occurring in the designated dunging area to the lying area. This can result in a lower hygiene, bad air quality, extra work for the farmer, disturbance of the pigs’ resting behaviour and an increase in agonistic interactions. A systematic search was conducted and results narrowed down to 21 articles. Four factors were found to affect fouling directly: insufficient space allowance, the flooring design of the pen, the thermal climate and pigs’ earlier experience. Further, these primary factors are affected by secondary factors such as the shape of the pen, the weight of the pigs and especially the heat balance of the pigs, which is affected by several tertiary factors including, for example, temperature, humidity and draught. Results indicate that the most important factor to control when trying to prevent fouling of a pen is the pen climate. An appropriate climate may be accomplished through floor cooling in the designated lying area, sprinklers above the designated dunging area and by ensuring a more optimal ambient temperature curve that also fits the weight of the pigs in different stages of the production. All in all, fouling of the pen in conventional slaughter pigs is a multifactorial problem, but it is important to focus on increasing the comfortability, and especially the climate, of the designated lying area.     

Physiological indicators of stress and meat and carcass characteristics in tail bitten slaughter pigs

Background

Tail biting is a common welfare problem in pig production and in addition to being a sign of underlying welfare problems, tail biting reduces welfare in itself. The aim of this study was to evaluate the effects of tail biting on different pre and post mortem indicators of stress in slaughter pigs and on carcass and meat characteristics. A total of 12 tail bitten (TB) and 13 control (C) pigs from a farm with a long-term tail biting problem were selected for salivary cortisol analyses before and after transport to the slaughterhouse. After stunning, samples were taken for the analysis of serum cortisol, blood lactate, intestinal heat shock protein 70 (HSP70), and meat quality characteristics. In addition, body temperature immediately after and muscle temperature 35 min after stunning were measured, as well as lean meat percentage and carcass weight.

Results

TB pigs showed a lower cortisol response to the transport-induced stress than C pigs and also had a lower serum cortisol concentration after stunning. HSP70 content in the small intestine was higher in the TB pigs than in C pigs. TB pigs had a considerably lower carcass weight therefore produced a lower total amount of lean meat per carcass than C pigs.

Conclusions

This study suggests that prolonged or repeated stress in the form of tail biting causes a blunted stress response, possibly a sign of hypocortisolism. In addition, it underlines the importance of reducing tail biting, both from an animal welfare and an economic point-of-view.

     

A study of heterogeneity of environmental variance for slaughter weight in pigs

This work presents an analysis of heterogeneity of environmental variance for slaughter weight (175 days) in pigs. This heterogeneity is associated with systematic and additive genetic effects. The model also postulates the presence of additive genetic effects affecting the mean and environmental variance. The study reveals the presence of genetic variation at the level of the mean and the variance, but an absence of correlation, or a small negative correlation, between both types of additive genetic effects. In addition, we show that both, the additive genetic effects on the mean and those on environmental variance have an important influence upon the future economic performance of selected individuals.     

Pyelonephritis in slaughter pigs and sows: Morphological characterization and aspects of pathogenesis and aetiology

Background  

Pyelonephritis is a serious disease in pig production that needs to be further studied. The purpose of this study was to describe the morphology, investigate the pathogenesis, and evaluate the aetiological role of Escherichia coli in pyelonephritis in slaughtered pigs by concurrent bacteriological, gross and histopathological examinations.     

Influence of breed and slaughter weight on boar taint prevalence in entire male pigs

Piétrain (P), Large White (LW) and Belgian Landrace stress negative (BN) boars were slaughtered at 50, 70, 90 or 110 kg live weight to investigate breed differences and the effect of slaughter weight on boar taint prevalence. Boar taint was quantified by four different methodologies: sensory evaluation of neckfat heated with a hot iron in the slaughterhouse, sensory evaluation of meat by consumer panels, sensory evaluation of fat and meat by expert panels and laboratory analysis of indole, skatole and androstenone in backfat. Skatole levels in backfat were significantly higher for LW and BN than for P boars. The androstenone levels and the hot iron method revealed a significant interaction between breed and slaughter weight. On the other hand, experts detected an effect of weight on the androstenone odour perception, which was significantly higher in fat from boars slaughtered at 90 kg compared with 50 kg, and significantly higher in meat from boars slaughtered at 110 kg compared with 50 kg. Consumers did not detect differences in the sensory characteristics among breeds or slaughter weight. These results indicate opportunities to minimise the risk of boar taint in entire male pigs by carefully selecting a combination of breed and slaughter weight. Along with the optimal slaughter weight, the effectiveness of reducing boar taint by lowering slaughter weight appeared to be breed dependent.     

Utilization of yeast grown on n-paraffins in the feeding of heavy pigs,from weaning to slaughter

The effects of the substitution of n-paraffin-grown yeast for soya bean meal or herring meal in pig diets have been studied.Fifty-four pigs, subdivided into three groups of 18 each (9 male and 9 female) were used. Between 9 and 155 kg live-weight, one group was given a control diet without yeast, and the other two received diets containing 5–10% or 6.5–15% yeast, according to the different phases.The results for the groups fed with yeast were the same as those for the control group, for growth, food conversion, quality of carcass, and for health conditions and hygienic characteristics of the carcass.These results show that n-paraffin-grown yeast can be used successfully in pig feeding.     

Factors associated with pleurisy in pigs: a case-control analysis of slaughter pig data for England and Wales

A case-control investigation was undertaken to determine management and health related factors associated with pleurisy in slaughter pigs in England and Wales. METHODS: The British Pig Executive Pig Health Scheme database of abattoir pathology was used to identify 121 case (>10% prevalence of pleurisy on 3 or more assessment dates in the preceding 24 months) and 121 control units (≤5% prevalence of pleurisy on 3 or more assessment dates in the preceding 24 months). Farm data were collected by postal questionnaire. Data from respondents (70 cases and 51 controls) were analysed using simple logistic regression models with Bonferroni corrections. Limited multivariate analyses were also performed to check the robustness of the overall conclusions. RESULTS AND CONCLUSIONS: Management factors associated with increased odds of pleurisy included no all-in all-out pig flow (OR 9.3, 95% confidence interval [CI]: 3.3-29), rearing of pigs with an age difference of >1 month in the same airspace (OR 6.5 [2.8-17]) and repeated mixing (OR 2.2 [1.4-3.8]) or moving (OR 2.2 [1.5-3.4]) of pigs during the rearing phase. Those associated with decreased odds of pleurisy included filling wean-to-finish or grower-to-finish systems with piglets from ≤3 sources (OR 0.18 [0.07-0.41]) compared to farrow-to-finish systems, cleaning and disinfecting of grower (ORs 0.28 [0.13-0.61] and 0.29 [0.13-0.61]) and finisher (ORs 0.24 [0.11-0.51] and 0.2 [0.09-0.44]) accommodation between groups, and extended down time of grower and finisher accommodation (OR 0.84 [0.75-0.93] and 0.86 [0.77-0.94] respectively for each additional day of downtime). This study demonstrated the value of national-level abattoir pathology data collection systems for case control analyses and generated guidance for on-farm interventions to help reduce the prevalence of pleurisy in slaughter pigs.     

Sensitivity analysis of amino acids in simulated moving bed chromatography

We conducted a sensitivity analysis of the simulated moving bed (SMB) chromatography with the case model of the separation of two amino acids phenylalanine and tryptophan. We consider a four-zone SMB chromatography where the triangle theory is used to determine the operating conditions. Competitive Langmuir isotherm model was used to determine the adsorption isotherm. The finite difference method is used to solve nonlinear partial differential equation (PDE) systems numerically. We examined the effects of alterations in the operating conditions (feed-extract, feed-raffinate, eluent-extract, eluent-raffinate, recycle, and switching time) and the adsorption isotherm parameters (Langmuir isotherm parametersa andb) on SMB efficiency. The variation range of operating conditions and Langmuir isotherma was between −50 and 50% of original value and the variation range of the Langmuir isothermb was between 2.25⁻⁵ and 2.25⁵ times of original value.     

Effects of perceived and imagined odors on taste detection

We assessed the influence of different odors on detection of a sweet tastant, and the ability of imagined odors to elicit the same effects as perceived odors on taste perception. The tastant used was sucrose, and the two odorants were strawberry and ham. In the first experiment, participants either smelled or imagined one of two odors during taste detection tasks (between-subject design), whereas in the second one, subjects completed both the odor imagery and perception conditions with taste detection tasks (within-subject design). The effect was odorant-specific: detection of sucrose was significantly better when subjects smelled strawberry than when they smelled ham. Furthermore, imagined odors influenced taste perception in the same way as did perceived odors. We concluded that the odor-specific effect on taste perception is an authentic perceptual phenomenon. Our results also support the notion that odor-induced changes in taste perception are mediated centrally. Finally, our findings are in agreement with reports supporting the existence of odor imagery.     

Effects of exposing Drosophila melanogaster parents to ethanol on expression of vestigial in their progeny

When parental Drosophila melanogaster were chronically exposed at 28 degrees C or 24 degrees C to ethanol during their larval and pupal stages of development, their progeny, produced when parents were 5-16-day-old adults, showed modified expression of vestigial alleles in heterozygous and homozygous combinations. Parental alcohol effects were dependent on parental rearing temperature. We conclude that parental environment (alcohol, temperature) causes heritable but transitory changes in progeny phenotype that are elicited by exposure of germ cells to alcohol.