Digestive physio of swine

Question 1

What is unique to swine

Answer 1

They have excellent sense of taste and smell

Homogeny mixes to reduce selection based on taste

They refuse to eat poor quality, bad tasting or bad smelling food

Question 2

Swine timelines- the ones to mention (14)

Answer 2

1. Puberty
2. Estrus
3. Gestation
4. Lactation
5. First estrus post weaning
6. Avg litters per year
7. Weaning age
8. Weaning weight
9. Weight of nursery piglets
10. Growing pigs weight
11. Finishers weight
12. Weight at slaughter
13. Avg feed efficiency
14. Daily DM consumption

Question 3

Puberty

Answer 3

6-8 mnths

Question 4

Estrus

Answer 4

19-21 days

Question 5

Gestation

Answer 5

112-115 days

Question 6

Lactation

Answer 6

21-42 days

Question 7

Lactation

Answer 7

21-42 days

Question 8

First estrus post weaning

Answer 8

3-7 days

Question 9

Avg number of litters per year

Answer 9

1.7-2.5

Question 10

Weaning age

Answer 10

3-4 wks

Question 11

Weaning weight

Answer 11

4.5– 9 kg

Question 12

Weight and age of nursery piglets

Answer 12

4-12 wks

7-30 kg

Question 13

Growing pigs weight

Answer 13

30-60kg

Question 14

Finishing pigs weight

Answer 14

50-105kg

Question 15

Slaughter weight

Answer 15

90-105 kg

Question 16

Avg feed efficiency (feed/gain)

Answer 16

3.24kg

*I think this is 3.4 kg of feed has to be consumed for every 1kg weight gain

Question 17

Daily DM consumption

Answer 17

3-4% of BW

Question 18

Dental formula: deciduous and perm

Answer 18

deciduous: 313 over 313= 14

Permanent: 3142 over 3142 which is 22 (multiply this by 2) and so it 44 permanent teeth

Question 19

Digestive physio (7)

Answer 19

True omnivores

Tend to overeat and reach puberty early

Regular estrus

Digestive tract is 14x the body length

Total capacity is 25-27L

Long/variable transit time (18-100hrs)- better nutrient utilization

Optimal fasting: 24 hrs

Question 20

Salivary glands: locations

Answer 20

3 pairs: parotid, mandib and sublingual

Question 21

Function of the salivary glands

Answer 21

1. Lubrication and solubilization
2. Alkaline buffering: mucine and inorganic salts
3. Digestion

Amylase- starch

Lipase

Lysozyme- lyses the oligosaccharide of the bacterial cell wall

Question 22

Anatomy of the stomach

Answer 22

Simple

Non-glandular- is the esophageal part: non-strat squamous

Glandular part

Question 23

Gastric ulceration in swine and causes

Answer 23

Autodigestion of non-gland

Sows and growing pigs: 5-90%

Erosion that leads to ulceration

Intermittent bleeding may cause anaemia

Causes:

1. Small particle size of feed
2. Low fiber
3. High E
4. High wheat > 55%
5. Vit e/Se def
6. Stress

Question 24

Gastric ulceration clinical signs

Answer 24

Acute:

1. Pale
2. Weak
3. Dark faeces- may contain undigested bloof
4. Dyspnea
5. Inapp
6. Vomitting

Peracute:

1. Very pale
2. Found dead

Chronic:

1. Intermittent appetite
2. Weight loss

** may also be subclinical

Question 25

Gastric ulceration- prevention and treatment (6)

Answer 25

1. Larger particle size- pelleted feed
2. More fiber
3. Buffers
4. Line the stomach- clay
5. Vit A,E,K and Se
6. NSP enzyme supplementation

Question 26

Factor contributing to the gastric pH

Answer 26

HCL

Lactic acid and FA’s

Question 27

HCl

Answer 27

Produced by parietal cells

Stim: gastrin, Ach, Hist

Inhibited by: somatostatin

Question 28

Lactic acid and FA’s

Answer 28

Lactose fermentation by lactobacilli

Question 29

Protein digestion

Answer 29

Pepsin: ABC

• Proenzyme is pepsinogen
• Prodcued by parietal cells
• opt pH=1.6

Catepsin and kitinase

• opt pH is 2

Question 30

Carb digestion in new born and suckling

Answer 30

Lactase to digest lactose

Low HCl secretion

Lactose digestion by bact (lactobacilli) incr lactic acid prod– which lowers the pH- this then negatively impacts Hcl secretion

Intro of solid feed: decr lactic acid and stim HCl

Question 31

Where do the enzymes for intestinal digestion originate and what are they aided by

Answer 31

Panceas

Bile

Intestinal wall

Aided by: salivary gland and liver

Question 32

Nutritional impacts on the functionality of the digestive tract

Answer 32

Will adapt!!!

Incr starch– incr amylase

Incr protein– incr chymotrypsin

Incr fat– incr lipase

Question 33

Bile: function, location, components

Answer 33

Made in liver, stored in gall bladder, secreted to the duodenum and is active in the SI

Function: emulsification of fat

Components:

1. Water
2. Electrolytes
3. Bile salts
4. Phospholipids
5. Colestrin
6. Mucine pigment

Question 34

Large intestine: functions (3)

Answer 34

1. Absorption and secretion of water and electrolytes
2. Bact ferm: fiber 3-5%, breaks down cellulose
3. Stores waste

Question 35

Caecum and LI

Answer 35

Endproducts of the bact ferm are SCFA’s: acetate, propionate, butyrate

• Contribute to maintain the pH of the microbiome
• E source for ox processes

Question 36

E sources for digestion

Answer 36

1. Starch digestion in the SI: amylase uses disacc like glucose and glycogen
2. Fiber ferm in the LI- uses 20% of maint E!

Acetate: bact ferm

propionate: GNG

Butyrate: intesinal cells

Question 37

Changing enzyme activity in the stomach

Answer 37

From birth to 6 wks

• at birth- no HCl in the stomach– no pepsin- this ensure the IgG’s from colustrum are not destroyed
• At 3 weeks- incr HCl- incr pepsin activity

Question 38

Changing the enzyme activity of the stomach via feeding

Answer 38

Restrictive: pH is low enough to inhibit the bact growth in the ENTIRE stomach

Ad lib: low pH to inhibit the bact growth in half of the stomach

Ad lib after feed deprivation: oH around 7- bact overgrowth!!

Question 39

Changes in hydrolase activity

Answer 39

2 weeks

Lactase initially to digest lactose

Protease: trypsin inhibs present in order to prevent Ig destruction

Lipase: milk fat can be digested at low levels

Amylase