The Role of Nutrition Across Production Stages to Improve Sow Longevity
by
, , , and
Matheus Saliba Monteiro
1
,
Rafaella Fernandes Carnevale
2,3
,
Bruno Bracco Donatelli Muro
1,2,4,
Ana Lígia Braga Mezzina
2,
Bruno Braga Carnino
2,
André Pegoraro Poor
4,
Carlos Emilio Cabrera Matajira
5
and
Cesar Augusto Pospissil Garbossa
2,* 1
Nerthus Research and Development LTDA, Sao Carlos 13563-651, Sao Paulo, Brazil
2
Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Sciences, University of São Paulo (USP), Campus Pirassununga, Pirassununga 13635-900, Sao Paulo, Brazil
3
Department of Veterinary and Biosciences, Faculty of Veterinary Medicine, Ghent University, 9820 Ghent, Belgium
4
PoulPharm, 8870 Izegem, Belgium
5
Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Sao Paulo 05508-000, Sao Paulo, Brazil
*
Author to whom correspondence should be addressed.
Animals 2025, 15(2), 189; https://doi.org/10.3390/ani15020189
Submission received: 7 December 2024
/
Revised: 31 December 2024
/
Accepted: 10 January 2025
/
Published: 12 January 2025
(This article belongs to the Special Issue Best Management Practices for Breeding Sows and Boars)
Simple Summary
Over recent decades, the swine industry has achieved substantial productivity gains through advancements in genetics, nutrition, and management practices. However, at the same time, there has been a concerning rise in the number of sows being culled earlier than expected and an increase in sow mortality rates. The longevity of sows is crucial for sustainable pig production as it improves productivity and reduces costs. This early removal raises ethical and welfare concerns. Several factors influence sow longevity, making nutritional strategies critical for addressing these challenges and improving sow health and welfare. This article highlights key nutritional approaches to support sow development and longevity while identifying information gaps that warrant further research. For instance, young female pigs (gilts) should be fed separately from other pigs to ensure proper growth and bone development. Special diets are particularly important around the time sows give birth, as this is when they face the highest health risks. The use of fiber, probiotics or antioxidants can help improve the health and resilience of sows during these critical stages. These approaches are promising nutritional tools to improve sow health and welfare and can also benefit the industry’s profitability.
Abstract
Modern hyperprolific sows are increasingly susceptible to health challenges. Their rapid growth rates predispose them to locomotor disorders, while high metabolic demands, reduced backfat thickness, and increased protein accretion heighten their vulnerability to heat stress and dystocia. Additionally, prolonged farrowing negatively affects the oxidative and inflammatory status of these females. Additionally, prevalent conditions such as gastric ulcers and cystitis raise ethical, welfare, and economic concerns. Despite the several studies related to sow nutrition, there are no studies which compile and extrapolate nutrition approaches from the rearing period and their impact on sows’ health and longevity. Also, the aim of our review was to shed light on gaps that require further investigation. Controlling body condition scores is crucial for maximizing productivity in sows. During gestation, high-fiber diets help maintain optimal body condition and prevent constipation, particularly during the peripartum period. Antioxidants offer a range of beneficial effects during this critical phase. Additionally, probiotics and acidifiers can enhance gut health and lower the risk of genitourinary infections. On the day of farrowing, energy supplementation emerges as a promising strategy to reduce farrowing duration. Collectively, these strategies address major health challenges, enhancing welfare and promoting sow’s longevity.
Keywords:
fiber; growth rate; heat stress; microbiota; mortality; swine; peripartum
