Impacts on performance of growing-finishing pigs under heat stress conditions: a meta-analysis

Oliveira, Angela Cristina da Fonseca de; Vanelli, Karoline; Sotomaior, Cristina Santos; Weber, Saulo Henrique; Costa, Leandro Batista

doi:10.1007/s11259-018-9741-1

Cited by 34 publications

(24 citation statements)

References 35 publications

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“…Juiciness of the assessed meat cuts was not different between groups (p > 0.05). 1 Control = Animals receiving only the basal diet without PE supplementation. 2 0.1% PE = Animals receiving the basal diet supplemented with 0.1% PE during the different phases of the growth period.…”

Section: Physical Analysismentioning

confidence: 99%

“…For pigs in the growing and finishing stages, the TZ is in the range of 18 • C to 21 • C [37]. De Oliveira et al [1] report that the thermoneutral conditions for the same stages (growing-finishing) are 18 • C to 25 • C. It is also known that temperatures above the TZ induce heat stress [2]. In the present study, temperatures ranged between 25.5 • C and 44.3 • C, with an average of 32.4 • C. These climatic conditions indicate that the animals were housed in pens at environmental temperatures very much above the optimal production conditions generating heat stress.…”

Section: Climatic Conditionsmentioning

confidence: 99%

“…Northwest Mexico is characterized by a hot climate, mainly during the summer months, when temperatures range between 26 • C and 48 • C in the shade, with an average of 33 • C. The thermoneutral zone for growing-finishing pigs is between 18 • C and 25 • C [1], and it is well known that temperatures above this thermoneutral zone induce heat stress [2], which has negative effects on feed intake, weight gain, feed conversion, and carcass characteristics [3,4]. Some plant extracts were shown to be beneficial in heat-stress poultry [5,6].…”

Section: Introductionmentioning

confidence: 99%

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Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat

Dávila-Ramírez

Munguía-Acosta

Morales-Coronado

et al. 2020

Animals

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The effect of plant extracts (PE; artichoke, celery, beet, onion, garlic, spinach, avocado, oats, and parsley) in the diet of growing pigs under heat stress was investigated. Parameters included growth performance, blood constituents, carcass characteristics, organ percentage, quality and sensory appraisal of the pork. The study was performed during the Mexican summer, using 60 pigs. Treatments included the control, to which 0.1% PE, and 0.15% PE were added. The use of PE (0.1 and 0.15%) generated an increase in the average daily gain (ADG, by 10.0% for both treatments), and final live weight (LW, by 6.3% and 6.8%) (p < 0.05). The level of blood albumin at 95 kg was higher when supplementing with 0.1% PE (p < 0.05). At 120 kg LW, creatine kinase values showed a tendency to be different (p = 0.07). Carcass weight increased (p < 0.05) when adding PE. Supplementation with 0.1% PE decreased (p < 0.05) the red/green (a *) hue of the meat, whereas supplementation with 0.1% and 0.15% PE increased the yellow/blue (b *) hue (p < 0.05). The addition of PE improves pig growth performance, and carcass weight by reducing the negative effects of heat stress, without markedly modifying blood constituents, meat quality, and sensory attributes of the pork.

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Section: Physical Analysismentioning

confidence: 99%

Section: Climatic Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat

Dávila-Ramírez

Munguía-Acosta

Morales-Coronado

et al. 2020

Animals

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“…However, as the database analysis in the present review mostly includes studies conducted under research conditions, the authors recognize there could be a concern about the occurrence of compensatory growth under field or commercial production conditions. Although the physiological aspects of compensatory growth are prone to occur under research or commercial conditions, there are additional factors under commercial conditions that could influence growth and, consequently, compensatory growth responses, for example, stocking density, number of pigs per feeder, environmental conditions, health challenges, and water quality and availability ( Cornelison et al, 2018 ; Flohr et al, 2018 ; Wastell et al, 2018 ; De Oliveira et al, 2019 ).…”

Section: Practical Considerations Related To Compensatory Growth In Gmentioning

confidence: 99%

A review of compensatory growth following lysine restriction in grow-finish pigs1

Menegat

Dritz

Tokach

et al. 2020

Translational Animal Science

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Compensatory growth induced by lysine (Lys) restriction in grow-finish pigs is a complex physiological process affected by many factors and interactions, principally genotype, stage of growth at restriction, nature of nutritional restriction, and patterns of restriction and recovery. The scarcity of standard comparisons across the literature has hindered the characterization of important determinants of compensatory growth. Therefore, the present publication aims to review the current state of knowledge on compensatory growth induced by Lys restriction in grow-finish pigs, develop a database from peer-reviewed literature to standardize comparisons to characterize the occurrence of compensatory growth, and provide practical considerations for compensatory growth under field conditions. The literature search focused on publications directly or indirectly evaluating compensatory growth by having a period of Lys restriction followed by a recovery period of Lys sufficiency for grow-finish pigs. The database included 14 publications and 57 comparisons expressed as relative differences of restricted pigs compared to nonrestricted pigs. The database analysis described compensatory growth into complete, incomplete, and no compensatory growth categories and characterized the patterns of restriction and recovery in each category. The review of literature and database analysis supports the occurrence of compensatory growth induced by Lys restriction in grow-finish pigs. The degree of Lys restriction and duration of restriction and recovery periods seem to be critical in explaining differences between complete and incomplete compensatory growth, whereas Lys level in the recovery period seems to be critical between incomplete or no compensatory growth. Compensatory growth seems to be more likely if: 1) the degree of Lys restriction is between 10% and 30%; 2) Lys restriction is induced before pigs reach their maximum protein deposition; 3) duration of Lys restriction is short (maximum 40–45% overall duration) and duration of recovery period is long (minimum 55–60% overall duration); and 4) Lys level in recovery is close to or above the estimated requirements. In addition, compensatory growth can occur under commercial conditions and there seems to be an opportunity to exploit compensatory growth in grow-finish pigs to reduce feed cost and improve feed efficiency under certain market conditions.

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“…The most significant changes resulted from heat stress occur in the cardiovascular, respiratory systems and the gastrointestinal tract. Heat stress negatively affects animal behavior, reduces feed intake Hao et al, 2014), affects growth rate (Pearce et al, 2013), leads to impaired reproductive ability, which is later onset of puberty, reducing the farrowing frequency (Jason et al, 2017;de Oliveira et al, 2019) and the number of live-born piglets (Wegner et al, 2016). Impaired perfusion of peripheral organs and tissues when exposed to high temperatures, first of all adversely affects pregnant sows, i.e.…”

mentioning

confidence: 99%

Ways to reduce adverse effects of stress in pigs using nutritional factors

Bogolyubova¹,

Чабаев²,

Fomichev³

et al. 2019

Ukr J Ecol

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Modern intensive technologies for handling and growing highly productive animals are accompanied by significant changes in their homeostasis causing stress and adversely affecting their health and the quality of the products obtained from them. Depending on the cause, stress is classified as social (technological), environmental, dietary, and immunological. Various types of stress adversely affect the body and contribute to endocrine, energy balance, and carbohydrate-lipid metabolism disturbances, which adversely affects the animal resistance to diseases, productivity and reproductive characteristics. Stress leads to metabolic disorders and changes in the ratio of muscle and fatty tissues. Every year, the manifestations of antemortem and postmortem pathological changes in the microstructure of animal muscle tissue are increasingly noted. Moreover, the affected structures of muscle fibers are characterized by hyper contraction, disruption of cell membranes, and formation of extracellular protein substance represented by denatured forms of proteins reducing the nutritional value and consumer characteristics of the final product. The use of antioxidants in pig diets, including natural ones, helps to reduce the impact of environmental stress factors on animals and increase their adaptive capacity. This review focuses on the ways to reduce stress and the effect of flavonoids, including quercetin, whose properties have been extensively studied in recent years, in order to increase the resistance of highly productive animals to various stress factors.

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Impacts on performance of growing-finishing pigs under heat stress conditions: a meta-analysis

Cited by 34 publications

References 35 publications

Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat

Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat

A review of compensatory growth following lysine restriction in grow-finish pigs1

Ways to reduce adverse effects of stress in pigs using nutritional factors

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