Swine Nutrition Flashcards

1
Q

What is the average pig gestation

A

Average gestation: 3 months, 3 weeks, 3 days

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2
Q

What is the average pig lactation

A

Average lactation: 3 weeks

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3
Q

What are 3 types of diets used for pigs? What type of systems use each type?

A
  • Complete feed: TMR
    o Commercial pigs
    o Balanced to the level of amino acid = very customized
     Made based off of genetics
  • Grain-based homemade feed + supplement or premix
    o Backyard pigs
  • Produce-based homemade feed + supplement or premix
    o Backyard pig/pet
    o Veggie/food waste – common to develop malnutrition
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4
Q

What factors impact feeding your pigs

A
  • Fed daily – must meet nutritional requirements
    o Easy to feed them ok, hard to feed them great
  • Amount – depends on breed/age/sex/stage/nutrient density
  • Depends on goals
    o Commercial, show, outdoor small holder, backyard/pet, zoo
  • Cannot be raised on pasture alone
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5
Q

How does regulation of livestock feed influence feeding pigs

A

CFIA regulates all livestock feed
* Feeds Act – all feeds we give too pigs must comply
o Backyard owners often are not aware
* No feeding meat, meat byproduct to pigs (even though it is an omnivore)
o Infectious disease transmission (virus)
o Introduced because of foot and mouth disease
o Also Classical swine fever, porcine epidemic diarrhea virus

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6
Q

What are the ‘feed basics’ to know when feeding pigs

A
  • Feed components:
    o Nutrients (carbs, fat, protein)
     Protein: incomplete protein (soy/field pea/canola)
     Grain: barley, wheat, corn, oats
    o Amino acids – supplemented because only fed incomplete protein
    o Premix: Minerals/ Vitamins/Enzymes
    o Supplement: protein/amino acid/vitamin/mineral/enzyme
  • Water
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7
Q

What is a plant based product that distributes viruses? How do we deal with it?

A

Plant based product that distributes viruses: soybean meal

  • Trade restrictions on places with viruses – and if it is imported it is heated and properly processed
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8
Q

What are the basic feed components to know when feeding pigs

A
  • Feed components:
    o Nutrients (carbs, fat, protein)
     Protein: incomplete protein (soy/field pea/canola)
     Grain: barley, wheat, corn, oats
    o Amino acids – supplemented because only fed incomplete protein
    o Premix: Minerals/ Vitamins/Enzymes
    o Supplement: protein/amino acid/vitamin/mineral/enzyme
  • Water
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9
Q

How many essential amino acids do pigs require and what is the most important?

A
  • 10 essential amino acids for pigs (can’t synthesize)
    o Lysine**

a significant driver of muscle growth

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10
Q

How is Pig Feed Formulated

A
  1. Set energy needs
  2. Set lysine amino acid ratio – depends on ingredient amount of lysine
    a. May not need to prioritize if it is a pet but still needed for a balanced diet
  3. Set other amino acids as a ratio to the amount of lysine
  4. Add vitamin and mineral (also enzymes to help with digestion)
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11
Q

What is the sow cycle

A

Sow Cycle
1. Gilt introduction
2. Puberty and genetically selected to enter mating program and bred to achieve specific desired outcome
3. Pregnancy
4. Lactation
5. Repeat – each stage requires different nutrients

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12
Q

What factors indicate a replacement gilt is ready to breed

A
  • Average birth weight = 130-170kg, heavier = better to breed
  • Breed on second estrus – usually 7 – 9 months
    o Because reduced activation/development of mammary glands
  • Should be a BCS 3 – 3.5
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13
Q

What factors impact puberty onset

A
  • Housing
  • Movement
  • Lighting
  • Feed intake
  • Feed quality
  • Bear exposure (required for estrus induction)
  • Genetics
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14
Q

Compare the consequences of if the gilt is too skinny or too fat

A

If Gilt is too skinny
* Weak/low weaning weight
* Poor return to estrus
* Smaller subsequent litter size
If Gilt is too fat
* Anestrus
* Dystocia
* Reduced appetite in lactation
* Poor milk production

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15
Q

What are the goals for feeding gilts

A

Goals for Feeding the Gilt
* Need to grow (bone growth and repro growth)
* Ensure they are sound

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16
Q

How should you feed gilts and what happens if they don’t

A
  • Do not restrict feed or else
    o Delayed puberty
    o Lameness issue: Ca:P imbalance
    o Repro problem – low backfat reserves
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17
Q

How do we feed pregnant sows

A

How do we feed:
* All sows to be in loose sow housing (in the next 4 years – government act)
* Use electronic sow feeders to allow feeding individually

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18
Q

What are the goals of feeding pregnant sows

A

Goals:
* Meet maintenance requirement/maintain BCS
* Meet needs for fetus/placenta growth
* If young then they also need to grow

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19
Q

What are the consequences of overfeeding a pregnant sow

A

Overfeeding
* Reduced feed consumption during lactation/excess weight loss in lactation
* Poor udder development (verry large teats – can’t get in baby’s mouth)/reduced milk production
* Reduced herd longevity
* Stillbirth (sows tired during birth – birth can be from 6-12hrs)

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20
Q

How much to feed a pregnant sow

A

How much to feed
* Daily feed = maintenance + back fat gains + fetal growth
* Later in gestation they need more lysine and Ca (also younger parity animals need more)

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21
Q

What is a bedding material that can impact sows

A

Don’t give pigs straw: they will eat it and it will fill the spiral colon/cecum (excess fibrre)
* Difficult to measure intake of food

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22
Q

What is the goal of feeding lactatting sows

A

Goal
* Avoid negative energy balance
* Meet maintenance requirements
* Optimize litter performance

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23
Q

What are the conssequnces of underfeding lactating

A
  • Extended wean to eestrus interval
  • Smaller litter size
  • High culling rate of sows
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24
Q

How much to feed a lactating sow

A
  • Commercial: ad lib
  • Generally: 1.5kg per sow and + 0.5 kg per piglet
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25
Q

What are the goals when feeding boars

A
  • Met maintenance requirement
  • Maintain energy for work
  • Maintain body size (need to balance that with protecting the sow – he is very heavy and breeding takes a long time)
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26
Q

How much to feed boars

A
  • 2.5 kg/d
    dont make them fat
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27
Q

Compare underfeeding and overfeeding boars

A

If overfeed
* Poor libido
If underfeed
* Low energy/low mounting
* Reduced semen volume/sperm production

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28
Q

List the functions of colostrum

A

Functions
* Give nutrient (fat/sugar/protein/vit/mineral)
* Maturation of GI (growth factors)
* Uterine gland development
* Thermoregulation (brown fat)
* Immunity

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29
Q

How does colostrum quality change over time

A

Quality
* Declines immediately after parturition begins (resorbing antibodies) –
1st 4 hrs is best

o 3hr – decrease by 30%
o 6 – 7 hr – 50% lower
o 12 hr – 70% lower
o 24 hr – 90% lower
* Colorstral immunity is high – high levels of Ig
* Lactogenic immunity – low levels of Ig persist over all lactation

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30
Q

Does it matter if the piglet is feeding on their own mom

A

Yes

Babies can only absorb their biological moms T cells (can absorb some Ig)

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31
Q

How does timing impact piglets during lactation

A
  • After farrowing they will have milk let down every 20 minutes
  • After 48hrs piglet GI cannot absorb Ig
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32
Q

What is the minimum amount of colostrum a piglet should have

A
  • If <400g of colostrum = rapid increase in mortality
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33
Q

What impacts low colostrum intake

A
  • Low birth weight/large litter size
  • Born last
  • Infrequent suckling
  • Sampling only a few teats
  • Chilling – born wet = they can get cold
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34
Q

How does teat order influence piglet growth

A
  • Milk at cranial end of mom is better in quality, and produce more vs teats at the back
    o Smaller piglets at the back
  • Piglet very loyal to the teat they choose – established in 3 days
    o Even if sow flips over – they stay at same teat
  • Unused teats regress – these ones will produce less milk in subsequent lactations
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35
Q

Provide 4 examples of carbohydrate sources for pigs

A

Carbohydrate: wheat/barley/corn/oats

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36
Q

Provide 4 examples of protein sources for pigs

A

Protein: soy/canola meal/field peas/wheat (incomplete proteins – lack all essential amino

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37
Q

What is the limiting amino acid for pigs

A

lysine

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38
Q

Compare lactogenic and colostral immunity

A

Colostral immunity: colostrum with Ig/Tcells/nutrients in first 24hrs = passive Ig transfer
Lactogenic immunity: constant delivery of Ig/immunity via milk – not absorbed but still functional in GI tract

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39
Q

What are the 4 growing stages of pigs

A

Growing Stages (common to all pigs)
1. Nursing: 1-8kg
2. Nursery: 8-25kg
3. Grower: 25-65kg
4. Finisher: 65-130kg

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40
Q

Features of water as a nutrient in pig production

A

Water: most essential nutrient + most consumed nutrient

Quality and Hygiene both matter

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41
Q

How does biosecurity impact water management

A
  • Pig nutrition: volume/quality/hygiene
  • Barn function: sanitation/cooling
42
Q

What are the types of water sources people use for pigs

A
  • Surface water
  • Deep well – less bacteria
  • Shallow well – way more bacteria, more risk of runoff (more equivalent to surface water)
  • Municipal water – many sources of water, usually filtered
43
Q

4 ways to make surface water more safe

A

o Fence off reservoir
o Don’t spread manure nearby or in run off zones
o Disinfect water before it enters barn
o Minimum = annual water testing

44
Q

5 ways to make well water more safe

A

o Don’t spread manure near wellhead
o Never let standing water accumulate near wellhead
o Slope the land around wellhead for drainage
o Disinfect water before it enters the barn
o Annual testing

45
Q

4 ways to make municipal water more safe

A

o Remove biofilm and disinfect cistern tanks
o Remove biofilm and disinfect waterhead tanks
o Remove biofilm with every AIAO batch
o Disinfect with every AIAO batch

46
Q

How to remove biofilms

A

o Cleaning biofilm: mineral clean and fat clean to remove film, flush with disinfectant and flush with water
 Hydrogen peroxide and chlorine won’t remove biofilms effectively (better than nothing but use biofilm product with detergent action)

47
Q

What are the main types of cleaning water

A
  • Alkaline detergents: effective in removing organic soil/fat/oil/protein/startch/carbs
  • Acid detergents: water scale (Ca/Mg/Fe) removal
  • Water treatment: chlorine or hydrogen peroxide
    o Cl: great disinfectant
    o H2O2: great oxidizer
    o Both useful with own pros and cons
  • Continuous vs Shock treatment
    o Both are important
    o Continuous = maintain cleanliness – low dose of Cl or H2O2
    o Depend on water source
     Surface water = continuous
     Deep well = shock (less risk of contamination)
48
Q

How much water do pigs drink daiily

A
  • Will drink 8-10% of body weight per day
49
Q

Explain the relationship between virus and nutrition of pigs

A
  • Survives well in feed – mechanism of transport
  • Different feed types have better ability to transport virus: ex. soybean is quite good
  • EX. PED epidemic
    o Freeze fried plasma imported, usually it does through viral disinfection
    o Mistake was made and it wasn’t disinfected = outbreak
  • EX. Waste-food feeding (feeding human food = high virus risk)
  • Drying process can cause contamination: lay out feed on active roadways to dry and then sweep up (lots of contamination)
50
Q

How did the risk assessment on feed imports change biosecurity of feed

A
  • Health of animals act only deals with animals – no impact on plant-based feeds
  • 6 main import sites: Vancouver/Prince Rupert/Toronto/Montreal/Quebec/Halifax
  • Put secondary control zones in place
51
Q

What are the disinfection methods in place in secondary control zones

A

o Feed must sit in container at 20C for 20d or 10C for 100 days
 At fridge temp (4C) or lower = nothing killed
 Most effective is 65C (but not usually feasible)
 >80C = damage to equipment and protein
o virus killed by time/temp/irradiation (UV, small batches of feed/water)/chemical inactivation (not common – food safety/palatability)
o factors: ingredient type/virus type

52
Q

What are prominant features of weaner pigs that can impact diet

A
  • Healthy piglets put in groups and moved to nursery – 16-28 days old
  • Stress of weaning/mixing of piglets + waning passive immunity
  • Maternal milk: way more fat
  • Early diets: less fat, not as good
    o Feeding warm milk = lots of biofilm formation/hygiene issues
  • Digestive enzyme changes – lactase declines, amylase/maltase/protease increase
53
Q

How to feed weaner pig

A
  • Ad lib is good
  • Expensive diets
  • Phase feeding: 3-4 diet changes in response to changing GI enzymes
    o Creep: extruded
    o Starter 1/2/3: increasing pellet size
54
Q

What are the main ingredients in weaner diets

A
  • Ingredients
    o Lactose/Whey powder/Whey permeate = mimic milk lactose
    o Plasma protein or eggs – must be spray dried or dried
     Plasma protein is very digestible
    o Same protein and carb sources as other diets
    o Amino acids: increasing lysine will increase average daily gain (up to a point)
     Once threshold reach – level out amount
55
Q

How much of the main ingredients do weaner pigs get fed over time

A

o Lactose: way more in starter 1 and 2 vs diet 3
o Protein and energy: gradient of more in starter 1 vs 3 feeds
o Start with milk and finish with grains

56
Q

How to feed a backyard piglet

A

o Backyard piglet: bowl feed with human infant formula – use high Fe (very expensive) > oatmeal + cows milk oatmeal to transition

o All piglets are prone to anemia

57
Q

What are the goals for feeding groowing pigs

A

Goal: lean tissue growth (muscle)
Feed features: 75% of production cost
* Depends on producer goals (how fast/how big)

58
Q

How fast do pigs grow and how does that look

A
  • Can grow 1 kg/day
  • Lean growth increases then plateaus then fat growth increases to market weight
  • No growth promotants or antibiotics used
  • Charts used to identify feed intake in relationship to growth
59
Q

How to feed growing pigs

A
  • Split sex feeding: more uniform finishing growth
    o But more costly and more work
  • Temp: decrease feed intake as temperature increases
  • Feeder:
    o Wet vs dry (wet = feed with water) – easier to eat dry food with water
    o Single and multi-space – no difference in feed efficiency
     1 feeder = 4 pigs – number of pigs per feeder matter
  • Dry feeders handle less pigs vs wet
     Dimensions and trough depth matters
    o 40-60% of trough covered is ideal – if it is completely full they will throw feed around and waste it
  • Usually high barley: good fibre/carb source
  • Soybean and canola meal - protein
60
Q

How does foraging change outdoor pig feeding

A

Foraging
* Must rotate pigs on pasture: will root out all vegetation
* Changes spiral colon – way bigger because more forage

61
Q

What are the main ingredients of outdoor pig food

A
  • Wheat/barely/corn/oats – whole grains less effective/not digested
    o Rolled oats better for digestion – many small operators don’t have rollers
     Can soak overnight to soften/increase digestibility
  • Soybean/pea/fava bean
  • Mineral and vitamin supplement – dried distillers grain
  • Grass/hay (less nutrient density)
62
Q

How to feed outdoor pigs (4 ways)

A
  • Should get 14 or 16 or 18% complete and balanced hog feed (percent is protein)
  • Single grain diet: must add supplement to ensure it is complete and balanced
  • Mixed diet: illegal to feed meat to pigs, must add supplement
  • Swill feeding: bad and illegal
63
Q

What usually causes protein deficiency in pigs

A

Protein Deficiency
* From sub-optimal feed intake
* Complete vs. incomplete is important
o Usually lysine or methionine

64
Q

How does protein deficiency look in growing and finishing pigs

A

Grower and Finishers
* Reduced growth/average daily gain
* Poor feed conversion
* Fatter carcasses in growing and finishing pigs

65
Q

How does protein deficiency look in sow pigs

A

Sows
* Low milk production
* Excess weight loss in lactation
* Failure to exhibit post weaning estrus (should normally return to estrus within a week)

66
Q

What are the clinical signs of fat deficiency

A
  • Hair loss
  • Scaly dermatitis
  • Unthrifty appearance
  • Repo problems
67
Q

What causes fat deficiency

A

reduced intake

Fat Deficiency: very uncommon
* Commercial diets contain enough fats (non-commercial diets are more at risk)

68
Q

What are the clinical signs of carb deficiency

A
  • Reduced growth
  • Poor hair coat/dry nose
  • Poor BCS
  • Lack of energy
  • Secondary illness
69
Q

List 4 types of mineral deficiencies and what are the main consequences.

A
  • Ca or P = ricketts
  • Na = poor growth
  • Iodine (in sow diet) = hairless piglets
  • Zn = parakeratosis
70
Q

How common are mineral deficiencies

A

Mineral Deficiency: rare in commercial, common in backyard

71
Q

How does Fe def anemia occur? Is it common?

A
  • Piglets born with low iron reserve (universal to all pigs in all systems)
  • Increasing growth leads to rapid expansion of blood volume = anemia
    o Common even when sows diet is super balanced
72
Q

What is the threshold level of Hb in Fe def anemia

A
  • <90 g/L Hb
73
Q

What are the clinical signs of a piglet with Fe def anemia

A
  • Failure to grow
  • Unthrifty
  • Pallor
74
Q

What are the post mortem lesions of a piglet with Fe def anemia

A
  • Thin walled heart
  • Edema of lungs/muscle/connective tissue
  • Thin watery blood
75
Q

How to prevent piglet with Fe def anemia

A
  • Iron dextran (injectable, 200ml/piglet at 3d)
  • If you see aa runt/runt litter = give iron!
76
Q

What other mineral can cause anemia in pigs

A
  • Cu can reduce the rate of Hgb formation – but an uncommon cause of anemia in pigs
77
Q

What are another name for salt toxicity

A

Salt/Water Toxicity: aka “water deprivation”

causes osmolarity issue

78
Q

What are the clinical signs associated with salt toxicity

A

Clinical signs: mainly neurological
* +/- stilted gait
* Walking into walls
* Nose twitching > convulsions
* +/- diarrhea

79
Q

What are 3 ddx for salt toxicity

A

DDX:
* Meningitis
* Edema diseases (caused by E. coli)
* Organophosphates (non-existant in commercial prod, only outdoor)

80
Q

What is salt/water tox

A
  • Osmolarity gradient forms between BBB = neurologic disease (acute cerebral edema)
    o Either with excess water or salt
  • Can occur pig/poultry/cattle/sheep…
81
Q

What are post mortem and histopath signs of salt/water tox

A
  • Gastric mucosal congestion
  • +/- enteritis (liquid/water filled in intestine and stomach - characteristic)
  • Pathognomonic eosinophilic meningoencephalitis – cuffing of meningeal/cerebral vessels (lasts 3-4d)
    o Histopath rarely done (unless for legal reasons)
82
Q

How to deal with salt/water tox

A
  • Re-introduce water slowly (small amounts frequently)
  • If salt driven = it was a diet problem
  • If water driven = farm problem/no access to water
83
Q

Where to gastric ulcers form in pigs

A
  • Usually in non-glandular pars esophagea
84
Q

What are 3 risk factors for gastric ulcers

A

o Interrupted feed supply (especially if on high grain diet)
o Particle size (ultra-fine = higher risk)
o Disease/stress (makes them go off-feed)

85
Q

What is the pathogenesis of gastric ulcers

A
  1. Normal
  2. Parakeratosis
  3. Erosion
  4. Ulcer
86
Q

What are the clinical signs associated with gastric ulcers

A
  • Clinical sign: most subclinical
    o Vomit
    o Feed refusal
    o Constipation
    o Peracute death (intragastric hemorrhage)
    o +/-melea and pallor
    o Slow growth/ weight loss (due to esophageal stricture in healed cases)
     Can cause megaesophagus/regurgitation
87
Q

What are 3 things gastric ulcer dx is based on

A
  • Dx: based on clinical signs/PM/slaughter check
88
Q

What are the control mechanisms of gastric ulcers

A

o Diet change (particle size/buffers/mash rather than pellets)
o Sucralfate
o Bismuth subsalicylate (peptobismol) – commercial pigs for managing bacterial scours (barrier to bacterial adhesion)
o Famotidine (H2 blocker)

89
Q

What are the common intestinal accidents that can happen in pigs

A
  • Mesenteric/gastric/splenic torsion
  • Rectal prolapse
90
Q

What are risk factors for intestinal accidents in pigs

A

o Interrupted feeding
o Changes in diet
o Run/jump/roll

91
Q

What is the pathogenesis of intestinal accidents in pigs

A
  1. Inciting incident
  2. Torsion
  3. Abdominal distension
  4. Venous obstruction
  5. Shock
  6. Death
92
Q

What are the clinical signs of intestinal accidents in pigs

A
  • Clinical signs
    o Peracute death
    o Bloated abdomen
    o Pale carcass
    o +/- rectal prolapse
93
Q

What are the post mortem signs of intestinal problems

A

o Venous congestion in GI
o Blood tinged peritoneal fluid
o Twisting around mesentery

94
Q

How to control intestinal problems

A
  • Control
    o Consistent diet and delivery of diet
    o Slow the running/jumping
95
Q

What is mulberry heart disease? What are the main gross signs

A

Mullberry Heart Disease: Vit E and Se
* Hydropericardium/thorax/peritoneum
* ‘paintbrush’ hemorrhage

96
Q

What are 2 main mycotoxins and what do they cause

A
  • Vomitoxin is well absorbed and poorly metabolized and excreted
    o Feed refusal/vomiting
    o Very low detrimental dose
  • Pigs susceptible to zearalenone
    o Primary presentation is repro: Abortion
    o prolapse
97
Q

What are the clinical signs of mycotoxin toxicity

A

o Sow anorexia
o High sow mortality
o Increasing mummies and stillborns

98
Q

What are the ddx for mycotoxins

A

o PRRS
o Enviro (heat stress)
o Mycotoxins
o Parvo (only backyard pigs because all commercial pigs vaccinated)
o Stray voltage

99
Q

What are risk factors for mycotoxins

A

o Dose of toxin
o Concurrent disease
o Heat stress
o Marginal nutrient profile drug interactions
o Multiple toxin
o Animal crowding
o Age
o Pregnancy/lactation

100
Q

How to prevent mycotoxins

A
  • Prevention
    o Feed testing (but need a representative sample)
    o Storage: bin cleaning/feed line cleaning/dry storage
    o Mycotoxin binder: agents like clay can selectively bind/immobilize mycotoxins in GI