Growing and Fattening of Pigs in Relation to Temperature of Housing and Feeding Level

Abstract

5, 10, 15, 20 and25"C. Feed intake was lowest at25'C. Rate of gain was maximal and feed converslon (ratio feed intake: liveweight gain) was minimal at about 20.C. At computed similar intakes of feed, rate of gain decreased with 15 g/'C below 20"C.Backfat thickness was as a mean decreased in the cold, as was lean meat to fat ratio. de 20'C le gain de poids 6tait au maximum, (3) d une tempdrature de 20.C la conversion nutritive (rapport entre la ration ing6r6e et le gain de poids) 6tait au minimum. on a corrig6 d'abord le gain de poids b la mOme ration ing6r6e montrant que la taux de croissance diminue avec une quantit6 de 15 g lorsque la temp6raturebaisse avec une degr6e. L'6paisseur du lard est diminu6 h une temp6rature plus basse. Les donn6es des autres auteurs ont d6montr6s que le rapport entre la ratron ing6r6e et le gain de poids est au minimum lorsque le porc ingbrl'govo de la quantit6 de nourriture ing6r6e ad libitum. Quelques recherches ont quand-mOme d6montr6es que les porcs selectionn6s 6lev6s aux conditions favorables Deuvent obtenrr ce minimum lorsqu'on leur donne une quantit6 de nourriture plus grande que g0zo de la quantit6 de nourriture ad libitum. fTraduit oar les auteursl

Effects of short-term exposure to high ambient temperature and relative humidity on thermoregulatory responses of European (Large White) and Caribbean (Creole) restrictively-fed growing pigs

“…Rectal (RT) and cutaneous (CT) body temperatures and respiratory rate (RR) were measured every hour only from 0900 to 1500. During this period, the T was raised by two degrees per hour, so measurements were done at 22,24,26,28,30,32, and 34°C for a total of seven temperature measurements. The RR rate was determined visually by counting the flank movements over a period of one minute but only on resting animals.…”

“…The temperature at which the evaporative heat loss begins to increase is termed evaporative critical temperature (ECT); the thermal zone of comfort is defined as the range in ambient temperatures between LCT and ECT. These critical temperatures are both affected by environmental factors such as feeding level, floor type, group size, space allocation [15,30,31] and climatic factors other than ambient temperature (relative humidity, air speed, ...) [7,18]. In addition, LCT and ECT are also influenced by animal related factors such as BW, physiological status, body condition, and genotype [6].…”

The effect of wind shielding and pen position on the average daily weight gain and feed conversion rate of grower/finisher pigs

“…This difference may possibly come about through differences in such factors as temperature, humidity and/or draft, which would be expected to be different next to a non-tight door to a long corridor with openings in both ends. The hypothesis that placements have shown effect on ADG through such temperature differences seems like a good potential explanation, given that temperature is well known to have great influence on the growth of pigs (Verstegen et al, 1978). Pigs placed by the door to the central corridor might also, for the same reasons, experience greater diurnal differences in temperature and humidity, which was shown by Lopez et al (1991) to negatively influence the growth of pigs, compared to experiencing more constant temperature and humidity.…”

Níveis de energia digestível para leitoas dos 30 aos 60 kg mantidas em ambiente frio (15°C)

“…A interação entre níveis de alimentação e condições térmicas é importante, em relação aos desvios nos gastos de energia dos alimentos, para produção de calor e ganhos energéticos (VERSTEGEN e DE GREEF, 1992). Aceita-se, geralmente, que o incremento calórico do alimento contribui para a manutenção da temperatura corporal dos animais no frio (VERSTEGEN et al, 1978). O incremento calórico aumenta, à medida que se eleva o consumo de um mesmo alimento, sendo, porém, inversamente relacionado com a densidade energética da ração (LE DIVIDICH et al, 1987).…”