Dr. Szabó József, dr. Kutasi Orsolya
Physiological
Background
of
Swine Nutrition
Exam topics covered
A/1. Digestive physiology of swine
A/2. Weaning systems and their physiological background
A/3. Nutrition of newborn and suckling piglets
The consequences of breading
and technologySus scrofa
Charac-
teristics
of
Swine
Puberty 6-8 month
Estrus length 19-21 days
Gestation Length 112-115 days
Lactation Length 21-42 days
First Estrus post-weaning 3-7 days
Average Litters Per Year 1.7-2.5
Weaning Age 3-4 weeks
Weaning Weight 4.5-9 kg
Nursery Pigs Weight (4–12 weeks) 7-30 kg
Growing Pigs Weight 30-60 kg
Finishing Pigs Weight 50-105 kg
Slaughter Weight 90-105 kg
Average Feed Efficiency (Feed/gain) 3.24 kg
Dry Matter Consumed Per Day 3-4 % of body weight
0 28 55 90 140 160 170 200-220 315 343 350-365 (days)
1,0-2,0 25-30 80-90 135-150 170-180 (kg)
7-9 20 105-110 160-170 (kg)
Growing and finishing
Replacement giltsPregnant sow
Lacta
ting
sow
Weaning
Newborn First
preselection
Second
preselection
Puberty
Induction
(boar contact)
Final selection
Insemination
at 2nd or 3rd heat
Product
Parturition Weaning
(Estrus)
Insemination
Nutritional Life Cycle of Swine
PubertyN
on
pro
du
cing
Su
cling
Életkor
Testsúly
Weaned
pigs
Taste
swine has excellent sense of taste and smelling
homogen mixes to reduce selection based on taste
refuse eating poor quality, bad smelling, tasting feedstuffs
Deciduous
(not
permanent)
3 1 3
3 1 3= 14 Permanent
3 1 4 3
3 1 4 3= 22
Swine has 44 permanent teeth
Dental Formula
Maxillary Arcade of
Swine
3 4 1 3
3 4 1 3
Mandibular Arcade of
Swine
true omnivorous
14 x body length
Total capacity: 25-27 l
How long is the Intestinal Tract and
How large is its Capacity in Swine
○ 42 kg malac
● 210 kg malac
How Long is the Transit Time of the Feed?
(Castle and Castle, 1956)
TT longer than in eg. broilers –
better utilization of nutrients in
feed
(in broiler rel. shorter GI tract
and also smaller volume –
volume difference reflecting
volumen of bacterial
fermentation)
○ 42 kg pigs
● 210 kg pigs
Excretion
curves
of undigested
residues from
a feed of
stained meal
(Castle and Castle, 1956)
(Lysozyme is an enzyme, functioning as an antibacterial
agent by catalyzing the hydrolys of peptidoglycans
breaking down bacterial cell walls)
Function:
•lubrication, solubilization of food
•alkaline buffering (mucine and inorganic salts)
•digestion•Amylase digests starch
•Lipase (lingual lipase)
•Lysosome lyses bacteria
•evaporative cooling•the sweat-glands are poorly developed There are three pairs
of salivary glands
parotid
mandibular
sublingual
Salivary Glands
Anatomical Location and functions
Stomach
consists of a simple
compartment that is divided
into 4 functionally and
structurally different regions
the pars oesophagea is a
non-glandular extension of
the esophagus into the
proper stomach. Ulceration -
ulcerous autodigestion of the
cutaneous mucosa - of the
pars esophagea is a common
phenomenon
Pars oesophagea
Stomach pH
Hydrocloric acid
Parietal cells
gastrin, histamine, acetyl-cholin +
somatostatine -
Acidic hydrolysis, defining pH
First 4-6 weeks: higher pH
Immunoglobulins cross
Poor GI protection
Different protein digestion– pepsin activation is limited
Lactic acid and fatty acids
fermentation of lactose: lactobacilli
Stomach: protein digestion
Proteolytic enzymes
pepsine (A,B,C)
parietal cells secrete pepsinogen – activated to pepsine
pH optimum: 1,6
catepsin and kitinase (pH 2)
Stomach: CHO and fat digestion
Newborn and suckling piglets
lactase: lactose
HCl secretion is low in sucklin piglets, bacterial fermentation of lactose producing lactic acid and
lowers pH
high intragastric lasctic acid has negative impact on HCL secretion
intoducing solid feed decreases lactic acid concentration and stimulates HCl secretion
lipase
Gastric ulcers in swine
a common condition in sows and growing pigs (prevalence is variable but high (5-90%) in most swine-producing areas)
pars oesophagea (non-glandular)
becomes eroded until it is ulcerated: intermittent bleeding leads to anaemia or massive haemorrhage resulting in death
complex causes/contributing factors:
size of feed particle - the more finely ground the meal the smaller becomes the particle size and the higher the incidence (pelleted ration)
low fibre diets
high energy diets
high levels of wheat in excess of 55%
deficiencies of vitamin E or selenium
stress (management factors, other diseases)
Swine stomach ulcers
acute form: pale skin, weak, passing of
dark faeces containing digested blood,
dyspnoe, inappetance, vomiting.
peracute form: found dead and very
pale
chronic cases: intermittent appetite and
may lose weight
subclinical
Clinical signs
Ulcers: prevention and treatment
larger paticle size
more fiber
buffer materials
stomach lining (clay)
vitamins (A,E,K) and Se
NSP (non starch polisacharid)
enzymsupplementation
Organs Joining to the Digestive Tract?
Liver
Pancreas
Salivary glands
•The main function
of Brunner’s glands
is to•produce a mucus-rich alkaline
secretion in order to:
• protec the duodenum from the
acidic content of chyme
• provid an alkaline condition
for the intestinal enzymes
• lubricate the intestinal walls
Intestinal digestion: pancreatic
juice+bile+ intestinal wall
secretions
Mean pH of Gastrointestinal Contents of Pig(Clemens, Stevenson and Southworth, 1975)
Symbols within the graph correspond to
the four time periods:
● = 0 or 12 hours;
∆ = 2 hours;
○ = 4 hours;
Х = 8 hours after feeding
Enzimek a vékonybélben
Enzyme Function Origintrypsin
proteinchymotrypsin
carboxipeptidase
pancreatic amylase starch
pancreatic lypase fat
disacharidase
(lactase, maltase,
sucrase)
disaccharids
dipeptidases
oligopeptidases
peptids
Pankreász
Vékonybél
hámsejtjei
Effect of nutrition and environment on the
functionality of the GI tract
High starch diet – adaptation with increasing amylase secretion
High protein diet - adaptation with increasing chymotrypsin secretion
High fat diet - adaptation with increasing lipase secretion
Environmental factors: temperature
Bile
made in liver: water, electrolyte, bile salts,
phospholipids, colesterin, mucine, pigment
stored in gall bladder
secreted into the duodenum
active in the small intestine
emulsifies fat to aid in digestion
Gull bladder
Comparison of pancreatic secretion
A: amilase, L: lipase, E: elastase, Tr: trypsin, Ch: chymotripsin
*in the ratio of amylase
Functions
of the Large Intestine
Absorption (secretion)
water and electrolyte
Bacterial fermentation
fiber: DM 3-5%
breaking down of cellulose
Waste storage
Symbols within the graph
correspond to the four time
periods:
● = 0 or 12 hours;
∆ = 2 hours;
○ = 4 hours;
Х = 8 hours after feeding
Mean Values for the Quantity of Lactic Acid
in the Gastrointestinal Contents of the Pig
Gyomor
Mean Values for the
Concentration of Volatile Fatty Acids
in Gastrointestinal Contents of the Pig
Symbols within the graph
correspond to the four time periods:
● = 0 or 12 hours;
∆ = 2 hours;
○ = 4 hours;
Х = 8 hours after feeding
Gyomor
Caecum and large intestine
End products of bacterial fermentations are SCFAs (mainly acetate, propionate and
butyrate)
pH (stability of microbiota)
SCFAs partly metabolized in the intestinal cells, main part is absorbed – energy source in oxidative
processes
Energy sources
Starch digestion: small intestine
amylase – disaharidase – glucose (glycogen)
Fiber fermentation: large colon - 20% of maintenance energy
bacterial fermentation – acetate (propionate: glyconeogenetic, butyrate for intestinal cells)
Digestive tract physiology of newborns
and suckling piglets
0 28 55 90 140 160 170 200-220 315 343 350-365 (days)
1,0-2,0 25-30 80-90 135-150 170-180 (kg)
7-9 20 105-110 160-170 (kg)
Growing and finishing
Replacement giltsPregnant sow
Lacta
ting
sow
Weaning
Newborn First
preselection
Second
preselection
Puberty
Induction
(boar contact)
Final selection
Insemination
at 2nd or 3rd heat
Product
Parturition Weaning
(Estrus)
Insemination
Nutritional Life Cycle of Swine
PubertyN
on
pro
du
cing
Su
cling
Életkor
Testsúly
Weaned
pigs
Piglets
Body weight doubles: during each week of life to at least three weeks of age
Best is high biological value sow milk – enzymes of piglets in first weeks are adapted to
digest the typeof nutrients in the milk
Sow colostrum vs milk
water CP fat lactose
colocrum
milk
%
CHO digestion of piglets
energy requirements: milk fat + lactose
fermentation in stomach: lactobacili and bifidobacteria
from lactose organic acids are produced: approx. 80–90% lactic acid
other part of lactose moves to small intestine: hydrolized by intestinal lactase
in first weeks: no sufficient enzyme production for maltose and sucrose digestion
Intestinal sacharase and malatase activity is efficient by weeks of 6-8
pancreatic amylase activity is also insufficient in the first 3–4 weeks
diet during this period cannot contain starch---- undigested starch reaches large colon where
bacterial fermentation produces organic acids, decrease pH, dysbacteriosis and osmotic
diarrhea occurs
Relative Activity of Hydrolases in Pigs
At weaning it is still insufficient
weaning
cho and fat digestion
CHO
intestinal lactose- lactase – galactose and glucose
gastric bacterial fermentation of lactose – lactic acid – decreases pH
gastric HCl secretion is low in suckling piglets – low pH is reached by lactic acid
high lactic acid production has a negative feedback on HCl secretion
Introduction of solid feed decreases lactic acid production and stimulates HCL secretion
Fat: lipase
Effect of
histamin
injection
on
hydrochloric acid
secretion of
sucling pigs
0-10 days
3-4 weeks
5-7 weeks
Stomach pH and Protein digestion of
piglets
0-10 days: achlorydria (pH of stomach is similar to that of colostrum, pH 5,2–5,3
Lactobacillli colonizing the stomach produce lactic acid, pH 3,5–5,0
Lactic acid is weak compared to HCl acid: protection against environmental pathogens is
reduced (coliforms)
full protection (HCl secretion) starts on the 5th weeks
lack of sufficiently low pH – pepsin digestion is negligible
casein is denaturated by rennin the digestion is finished by cymotrypsine (protein
digestibility of 95%)
activity of pancreatic cymotrypsin gradually increasing from bith but trypsin secretion
rapidly increases only after the first month
Protein digestion
Rennin (chymosin): main enzyme till the 3-4 weeks of age
protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein
coagulation: pH 7-7,4
protein digestion: pH optimum: 3,6
Fat digestion of piglets
Sow milk rich in lipids (fat covers 60% of energy requirements)
Pancreatic lipase production is sufficient by week 3
Non milk fat digestion is poor in suckling piglets and even after weaning
Ca content of feed
Low emulgeation capacity
Type of fat in the feed (unsaturated fatty acids are better digested)
Prior to its birth the fetal pig is supplied by the sow with nutrients for its prenatal development:
amino acids
glucose
vitamins
minerals
Prenatal nutrition and development
Nutrition of the fetus
The fetus does not digest complex nutrients
The placenta and the umbilical cord selectively transfer the nutrients
to the fetus
Water soluble nutrients are transfered faster than the fat soluble
nutrients
Low levels of fat and fat soluble vitamins (A, D, E, K), Se, and Fe
in the newborn
What is the Major Energy Source
of the fetus?
Glucose (fat not efficiently used)
It is assumed that the location of the fetus in the
uterine
influences the body weight of the newborn pig
Pigs close to the center of the horn grow faster,
pigs in the end of the horn grow slower
Amino acids cross the placenta for the development of
muscle cells and organs
Inadequate supply of amino acids to the sow will result in
Fetal
growth retardation
less mature cells by the time of birth
Postnatal
slower growing
Amino Acids
Newborn piglet physiology
Negative energy balance till regular nursing
<2% body fat (structural in cell membranes) not foroxidation
high energy demand, should be supported by coloctrumthan milk
Inadequate colostrum uptake:
cold stress
prematurity, perinatal hypoxia
limited colostrum production by sow
Heat source needed (larger litter, smaller piglet, largerbody surface, larger heatloss, less colostrum available-problems in thermoregulation)
Infra lamp, heating padRelative contributions of oxidized nutrients to cover the energy
requirement of newborn piglets (from Theil et al., 2012).
No specific antibody in the newborn
cannot cross placenta
only source: colostrum
last 2-3 days of pregnancy AB cross tocolostrum
intestinal closure by 24-36 hrs
Passive immunity
Colostral IgG content in the first 48 hrs
Helping small, weak piglets to take colostrum
Collection of colostrum
Water supply
Milk is not sufficient souce
Eat more
The Composition of Sow Colostrum and Milk
0 hour 12 hours 2 weeks(%) (% of Dm) (%) (% of Dm) (%) (% of Dm)
Dry matter 30.2 100 20.8 100 19.4 100
Protein 18.9 62.6 10.2 49 6.1 31.4
Fat 7.2 23.8 7.2 34.6 7.2 37.1
Lactose 2.5 8.3 3.4 16.3 4.8 24.7
Ash 0.63 2.1 0.63 3.0 0.96 5.0
Ca 0.05 0.17 0.06 0.29 0.21 1.08
P 0.11 0.36 0.11 0.53 0.14 0.72
H2O 69.8 79.2 80.6
Ca/P 0.45:1 0.55:1 1.5:1
Colostrum
Colostrum has higher:
Vitamin A, carotine
D,E,C,B vitamine
Fe, Cu, Zn, Co, I
protein
Colostrum has lower:
lactose
fat
The Compositions of Sow Milk
Nutrients
Energy (fatty acids, lactose)
Proteins (amino acids)
Vitamins and minerals
Protective factors
Immune globulines (anti-bodies)
Protective cells (macrophages, lymphocytes)
Enzymes
amylase, lipase, protease
Regulatiry factors
Epidermal growth factor (EGF)
Insulin
Insulin like growth factor (IGF)
Prostaglandins
Polyamines
Vitamin E and selenium
E-Vitamin
vitamin E-Se deficiency is still occurring on many swine
farms
more likely to occur is in the neonate, at weaning, and
during the reproductive period
Dietary vitamin E fed to the pregnant sow does not
effectively transfer to the developing fetus
pig is born at a low vitamin E status (i.e. in reality it is
born deficient in vitamin E)
source of vitamin E for the neonatal pig is colostrum
dietary level of vitamin E fed to the sow is increased or
when vitamin E is injected during late gestation
Mullberry heart disease
Vitamin E and selenium
Selenium
can be transferred across the placenta to the developing fetus
neonatal pig tissue and serum Se concentrations increased when the sows supplemental dietary
Se level increased (organic selenium)
colostrum has a higher Se content than later milks and increases as the dietary Se level is
increased
Se content of the nursing pig increases dramatically from birth to weaning, attributable to its
retention from the milk supply
sow milk Se content is affected by sow age
early weaning pig programs are implemented on many swine operations, the accumulation of Se
would be lower and the deficiency onset would more likely occur
Iron
piglet is born with limited supplies of iron and if it had been born in the wild would depend on supplementation to its diet from iron bearing soils
low iron in sow milk (1-2 mg/l)
Iron supplementation:
injection of 150- 200mg of iron dextran in either a 1 or 2ml dose from 3 to 5 days of age and not at birth
given orally but this method is time consuming and the pig must be treated on 2 or 3 occasions at 7, 10 and 15 days of age (oral pastes available ad lib have been used but the uptake within any litter is variable and a few piglets remain anaemic
Iron deficiency anaemia: kb. a 7 napra alakul ki, halvány nyálkahártya, kissé sárgás bőr, emelkedett légzésszám
How to supply with iron?
Po or parenteral?
1040
829868
-27.9
-200
0
200
400
600
800
1000
1200
HKT Hőkezelt HKT HKT+vas Hőkezelt HKT+vas
Az E
. co
li s
zá
m r
ela
tív v
ált
ozá
sa
(%
)
Effect on the bacteriostatic activity of sow milk with iron and/or heat treatment
ParenteralHigher risk of
iron toxicity
POAntibodies in
milk damagedheat Heat and ironiron
Iron toxicosis?
Clinical signs generally affecting most of the animals
Death 30mins-6 hors after injection
3 forms:
1.
Muscle degeneration locally and generally
hyperkalaemia
anaemia
2.
Decreased immunoprotection: E. coli enteritis
3.
Calciphylaxis , hard bump locally (calcium mobilization)
Risk factors: Vitamin E and selenium deficiency
Thank you for your attention!