39 research outputs found
Use of infrared thermography to evaluate differences in mean body surface temperature and radiant heat loss in growing pigs
Eighty barrows were used in two experiments
to determine the relationship between feed intake or dietary energy concentration
and mean body surface temperature (MBST)
and mean body surface radiant heat loss
(MBSL) as measured using infrared thermographic images. In Exp. 1, feed intake level was varied. As expected, pigs with higher feed intake grew faster. The faster growing pigs had higher MBST and MBSL. In Exp. 2, pigs (initially 130 lb) were allotted to one of four dietary energy levels
(1,250 ME/lb, 1,360 ME/lb, 1,475 ME/lb,
1,590 ME/lb). Increasing dietary ME levels
increased ADG, G/F, ME intake, MBST, and
MBSL. These experiments indicate that
infrared thermography can detect MBST and
MBSL changes in growing pigs caused by
changes in dietary intake or energy level
Effects of branched chain amino acids on sow and litter performance
Three hundred-six sows were used to evaluate effects of the interrelationship among valine, isoleucine, and leucine on sow and litter performance. Eight dietary treatments
were arranged as a 2x2x2 factorial with two levels of valine (.80 and 1.20%), isoleucine (.68 and 1.08%), and leucine (1.57 and 1.97%). Litter weaning weight, litter
weight gain from d 2 to weaning, and sow
backfat loss increased as dietary valine increased but were not affected by dietary
isoleucine or leucine. Increasing dietary
valine, isoleucine, or leucine did not affect
milk fat, DM, CP, or lactose. These results
confirm the importance of dietary valine for
increased litter weaning weight, independent
of either additional dietary isoleucine or
leucine
Infrared thermography of swine body surface temperatures and associated rectal temperatures during an acute respiratory disease challenge
An acute Actinobacillus pleuropneumonia challenge was used to study
changes in rectal and radiant surface temperatures over 18 h. From 3.5 to 15 h after challenge, rectal temperatures were elevated in challenged pigs compared to nonchallenged controls. From 6 through 18 h after challenge, infrared surface temperature was higher for challenged pigs versus control nonchallenged pigs. Correlation coefficient analysis indicated that surface temperature and rectal temperature were moderately correlated. These results indicate that infrared thermography will detect changes in
body surface temperature associated with the
acute phase febrile response and has potential as a diagnostic tool for assessing systemic changes in radiant heat production
Effects of different specialty protein sources on growth performance of starter pigs
Two hundred and ten weanling pigs were fed diets containing either soybean meal, spray-dried blood meal, spray-dried red blood cells, select menhaden fish meal, or synthetic amino acids. From d 0 to 7 postweaning, pigs fed either spray-dried whole blood meal or red blood cells had greater ADG and ADFI than pigs fed select menhaden fish meal or added synthetic amino acids. However, from d °to 14 and 0 to 21, no
differences in growth performance occurred among pigs fed the various protein sources.
However, pigs fed added synthetic amino acids had poorer ADG compared with the mean for pigs fed the other protein sources
Evaluation of the total sulfur amino acid requirement of finishing pigs
Sixty four gilts (initially 120 lb) were
used to evaluate the effects of increasing total sulfur amino acid (TSAA):lysine ratios on growth performance and carcass characteristics. Diets included two levels of lysine (.55% and .70% total lysine) and three TSAA:lysine ratios (60, 65, and 70% of
lysine) arranged in a 2 x 3 factorial. A tendency for a lysine x TSAA interaction
was observed for ADG and ADFI. Increasing TSAA:lysine ratio decreased ADG and ADFI in pigs fed .55% lysine; however, ADG and ADFI were increased in pigs fed .70% lysine and 65% TSAA:lysine. Pigs fed .70% lysine had improved ADG, F/G and 10th rib fat depth compared to those fed .55% lysine. However, no effects were observed with increasing TSAA: lysine ratios. These results suggest that the TSAA requirement of finishing pigs is not greater than 60% of total lysine