articles about micotoxins in Articles

Today's swine industry depends on a supply of properly balanced feed, the quality and safety of which are critical to pig health, welfare, and maximum productive performance.

Quality is essential for the sustainability, reliability, and profitability of any company. In pig production, we can also apply the integral concept of quality starting with the purchase of raw materials and feed.

Many factors influence sow longevity and survival. So how important is targeted feed management to a longer life of performance?

We were called for clinical problems on weaners that appeared a few days after a feed transition in a farrow-to-finish farm: swelling of the eyelids and forehead, incoordination, dyspnea and sudden death.

The owner contacted us because he has seen a reduction in performance in recent months, although no decline has been identified in any particular parameter. He says that, overall, “the sows are doing worse".

Fertility problems with variable reproductive performances were detected. Also, ear and tail necroses appear in nurseries, and continuous diarrhoea cases and rectal prolapses in the fattenings.

Given the complexity of the problem caused by mycotoxins in pig production, we must come up with a preventive strategy in order to attain a contamination level that is as low as possible.

This case describes an acute outbreak of gastric ulcers in pigs of 30-40 kg live weight that affected 38 farms throughout a year and that presented mortalities from a 5% up to a 40% depending on the severity of the cases.

It isn’t easy to compile a bibliography referring to this subject matter in specific cases; one has to search for it among the footnotes of other, more general works. The aim of this article is to sum up aspects of feeding that can be important at the time of farrowing.

The establishment of normal gut microbial communities can also prevent the colonization of pathogenic microorganisms.