VISBEK, JANUARY 2025 – EW Nutrition confirms two names were added to key positions in its global team. From January 2025, Marie Gallissot and Nadia Yacoubi have joined the German-headquartered animal nutrition company.

Marie Gallissot joins as Category Manager Feed Quality Solutions, with a rich background and over 15 years’ experience in toxin solutions and feed management. She is going to oversee a portfolio comprising toxin binders, antioxidants, acidifiers and more, working in close collaboration with regional affiliates as well as connected platforms in EW Nutrition.

Nadia Yacoubi joins as Phytogenic Products Manager inside EW Nutrition’s Gut Health platform. With a doctoral degree in Veterinary Sciences, held jointly from Ghent and Nantes universities, she brings 10+ years of technical expertise in the field of gut health, as well as animal husbandry and food safety.

“We’ve had a quick and comprehensive onboarding in Germany,”, says Nadia Yacoubi, “and we’re both already joining meetings in EW Nutrition’s regional and global teams, which is a great way to hit the ground running.” With this hands-on approach, adds Marie Gallissot, “it’s easy to get acquainted with the people, the passion, and the energy driving EW Nutrition forward.”

Jan Vanbrabant, EW Nutrition’s CEO, welcomed them during the onboarding week, saying “We want to make sure we show them the full picture: who we are, where we are and where we want to be. And we are happy that they are such a great fit to our corporate culture, bringing expertise, integrity, team spirit, and an element of fun and passion.”

EW Nutrition is a global player in the animal health and nutrition industry, delivering solutions for gut health, feed quality, digestibility, and more. It is headquartered in Northern Germany and focuses on promoting sustainable growth through reduced FCR, natural support against challenges, reduced need for antibiotics, and planet-friendly protein production.

Press contact
marketing@ew-nutrition.com

With 73% of human-use antibiotics also used in food-animal production, antimicrobial resistance (AMR) is a pressing global health concern, particularly in contexts where humans and animals are in close proximity, such as in animal production facilities. This issue is exacerbated by the widespread use of antibiotics in livestock farming, which not only promotes resistance in bacteria but also poses direct risks to farm workers.

Antimicrobial resistance in farm workers in Denmark

In Denmark, a country renowned for its robust agricultural monitoring systems, significant strides have been made in tracking AMR. A comprehensive report from 2015 emphasized the occurrence of antimicrobial-resistant bacteria, particularly in livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA). The Danish Integrated Antimicrobial Resistance Monitoring and Research Program (DANMAP) highlighted that farm workers frequently came into contact with these resistant pathogens, which posed occupational hazards and public health challenges (Bager et al., 2015). The program found that 88% of pigs carried LA-MRSA, and farm workers had significantly elevated exposure risks, particularly in intensive swine operations (DANMAP 2015 Report).

Antimicrobial resistance in farm workers in the US

Studies in the United States have revealed even more alarming statistics. Farm workers in intensive animal farming environments were found to be 32 times more likely to develop antibiotic-resistant infections than the general population. This increased risk was attributed to prolonged exposure to resistant bacteria and antibiotic residues in animal feed and the environment (Silbergeld et al., 2008). The close interaction between humans and animals in confined spaces fosters the transfer of resistant genes, making these workers a vulnerable group.

Mechanisms of resistance spread

The spread of AMR from livestock to humans can occur through several pathways:

• Direct contact: Handling animals and exposure to manure or bodily fluids.
• Airborne transmission: Dust particles containing resistant bacteria.
• Contaminated food: Consumption of undercooked or improperly handled meat products.
• Environmental contamination: Water and soil contaminated with antibiotics or resistant bacteria.

What can be done?

Even in countries where antimicrobials reduction legislation has been in place for almost two decades, such as Germany or Sweden, new resistance cases are constantly discovered. In supermarkets around the world, meat contaminated with antibiotic-resistant superbugs is still a common occurrence. And in antibiotic resistance hot spots, “from 2000 to 2018, P50 increased from 0.15 to 0.41 in chickens—meaning that 4 of 10 antibiotics used in chickens had resistance levels higher than 50%. P50 rose from 0.13 to 0.43 in pigs and plateaued between 0.12 and 0.23 in cattle” (Dall, 2019). These hot spots are spread across the globe, from south and northeast India, northeast China, north Pakistan, Iran, and Turkey, to the south coast of Brazil, Egypt, the Red River Delta in Vietnam, and areas surrounding Mexico City, Johannesburg, and more recently Kenya and Morocco.

Globally, antimicrobial use in animals is projected to increase by 67% by 2030, especially in low- and middle-income countries where regulatory frameworks are weaker. Denmark provides a successful model for mitigating these risks. Policies such as the “Yellow Card” scheme have reduced antibiotic use in pigs by promoting alternative husbandry practices and strict monitoring. This approach has also reduced the prevalence of resistant bacteria in animal populations, offering a replicable strategy for other nations (Alban et al., 2017).

Recommendations for mitigation

• Strengthening surveillance: Programs like DANMAP should be implemented globally to monitor antibiotic usage and resistance trends in animals and humans.
• Reducing antibiotic use: Phasing out non-therapeutic uses of antibiotics, particularly as growth promoters, and avoiding Critically Important Antimicrobials for Human Medicine.
• Protecting workers: Providing personal protective equipment (PPE) and regular health screenings for farm workers.
• Public awareness: Educating communities about the risks of AMR and promoting safe food handling practices.

The evidence from Denmark and the U.S. underscores the urgent need to address AMR in animal production settings. Protecting farm workers from AMR not only safeguards their health but also prevents the spread of resistant pathogens across the wider public.

References

Bager, F., et al. (2015). DANMAP 2014: Use of antimicrobial agents and occurrence of antimicrobial resistance in bacteria from food animals, food, and humans in Denmark. Retrieved from DANMAP Report.

Silbergeld, E. K., Graham, J., & Price, L. B. (2008). Industrial food animal production, antimicrobial resistance, and human health. Annual Review of Public Health, 29(1), 151-169.

Alban, L., et al. (2017). Assessment of the risk to public health due to use of antimicrobials in pigs—An example of pleuromutilins in Denmark. Frontiers in Veterinary Science, 4, 74. DOI.

Magnusson, Ulf et al. (2024). Chapter 3: Antimicrobial Resistance in Farm Workers and Its Public Health Implications. Advances in Animal Health and Welfare, SpringerLink, https://link.springer.com/chapter/10.1007/978-3-031-51788-4_3.

Dall, Chris. (2019) Antibiotic Resistance in Farm Animals Tied to Global Hot Spots. Center for Infectious Disease Research and Policy (CIDRAP), https://www.cidrap.umn.edu/antimicrobial-stewardship/antibiotic-resistance-farm-animals-tied-global-hot-spots.

Vaughan, Adam. (17 June 2024). Superbugs and E. coli present in Lidl chicken, campaigners find. Retrieved from The Times. https://www.thetimes.com/uk/healthcare/article/superbugs-and-e-coli-present-in-lidl-chicken-campaigners-find-0cncb6s0n

World Animal Protection. (2021). Antimicrobial resistance: The global threat of livestock antibiotic misuse. Retrieved from https://www.worldanimalprotection.us/siteassets/reports-programmatic/amr-2021-report.pdf

VISBEK, 6 January 2025 – EW Nutrition, a leading player in the global animal health and nutrition industry, has appointed two top industry professionals to lead the SEAP and China teams, respectively. After another year of geographical and commercial expansion, EW Nutrition has recently announced that Gert-Jan Gerrits and Hai Xia Zhu will lead two of its most important growth regions.

Starting with January 1st, Hai Xia Zhu will lead EW Nutrition’s China team. With a background of more than 15 years in leadership roles in animal protein production, she takes over a growing business in a highly promising market. “EW Nutrition’s team in China has already demonstrated excellence in providing customer-centric solutions. I’m happy to lead the team into the next chapter of our growth.”

Also from January 1st, Gert-Jan Gerrits takes over the South East Asia and Pacific unit, bringing more than 20 years of experience leading teams in the animal farming, health, and nutrition industry. He will be located in Singapore. “I’m extremely pleased with the welcome I have received in EW Nutrition, and quite impressed with the range of powerful solutions and capabilities it brings to the SEAP market. I look forward to working with a team of high achievers,” says Gert-Jan Gerrits.

Jan Vanbrabant, EW Nutrition’s CEO, has already welcomed the two newcomers for an intense first week of onboarding at the German headquarters. “We provide top-tier solutions for animal gut health, toxin risk management, growth performance etc, and we now have a full team of top-tier executives leading EW Nutrition’s commercial expansion into a new era of growth. We welcome Gert-Jan and Hai Xia with open arms and wish them every success.”

At a time when other companies seem to divest or restructure, these are the latest appointments in a chain of remarkable top hires to EW Nutrition’s global team, reflecting the company’s commitment to solid growth around the world.

Press contact

marketing@ew-nutrition.com

Mycotoxin Team EW Nutrition

Most grains used in feed are susceptible to mycotoxin contamination, causing severe economic losses all along feed value chains. As skyrocketing raw material prices force producers to include a higher proportion of economical cereal by-products in the feed, the risks of mycotoxin contamination likely increase. This article reviews why mycotoxins cause the damage they do – and how effective toxin-mitigating solutions prevent this damage.

Mycotoxin contamination of cereal by-products requires solutions

Cereal by-products may become more important feed ingredients as grain prices increase. However, from a sustainability point of view and considering population growth, using cereal by-products in animal feed makes much sense. Distiller’s dried grains with solubles (DDGS) are a good example of how by-products from food processing industries can become high-quality animal feed.

Still, research on what happens to mycotoxins during food processing shows that mycotoxins are concentrated into fractions that are commonly used as animal feed (cf. Pinotti et al., 2016; Caballero and Heinzl, 2022). To safeguard animal health and performance when feeding lower-quality cereals, monitoring mycotoxin risks through regular testing and using toxin-mitigating solutions is essentialy.

Problematic effects of mycotoxins on the intestinal epithelium

Most mycotoxins are absorbed in the proximal part of the gastrointestinal tract. This absorption can be high, as in the case of aflatoxins (ca. 90%), but also very limited, as in the case of fumonisins (< 1%); moreover, it depends on the species. Notably, a significant portion of unabsorbed toxins remains within the lumen of the gastrointestinal tract.

Importantly, studies based on realistic mycotoxin challenges (e.g., Burel et al., 2013) show that the mycotoxin levels necessary to trigger damaging processes are lower than the levels reported as safe by EFSA, the Food Safety Agency of the European Union. The ultimate consequences range from diminished nutrient absorption to inflammatory responses and pathogenic disorders in the animal (Figure 2).

1. Alteration of the intestinal barrier‘s morphology and functionality

Several studies indicate that mycotoxins such as aflatoxin B1, DON, fumonisin B1, ochratoxin A, and T2, can increase the permeability of the intestinal epithelium of poultry and swine (e.g., Pinton & Oswald, 2014). This is primarily a consequence of the inhibition of protein synthesis.

As a result, there is an increase in the passage of antigens into the bloodstream (e.g., bacteria, viruses, and toxins). This increases the animal’s susceptibility to infectious enteric diseases. Moreover, the damage that mycotoxins cause to the intestinal barrier entails that they are also being absorbed at a higher rate.

2. Impaired immune function in the intestine

The intestine is a very active immune site, where several immuno-regulatory mechanisms simultaneously defend the body from harmful agents. Immune cells are affected by mycotoxins through the initiation of apoptosis, the inhibition or stimulation of cytokines, and the induction of oxidative stress.

3. Alteration of the intestinal microflora

Recent studies on the effect of various mycotoxins on the intestinal microbiota show that DON and other trichothecenes favor the colonization of coliform bacteria in pigs. DON and ochratoxin A also induce a greater invasion of Salmonella and their translocation to the bloodstream and vital organs in birds and pigs – even at non-cytotoxic concentrations.

It is known that fumonisin B1 may induce changes in the balance of sphingolipids at the cellular level, including for gastrointestinal cells. This facilitates the adhesion of pathogenic bacteria, increases in their populations, and prolongs infections, as has been shown in the case of E. coli. The colonization of the intestine of food-producing animals by pathogenic strains of E. coli and Salmonella also poses a risk to human health.

4. Interaction with bacterial toxins

When mycotoxins induce changes in the intestinal microbiota, this can increase the endotoxin concentration in the intestinal lumen. Endotoxins promote the release of several cytokines that induce an enhanced immune response, causing inflammation, thus reducing feed consumption and animal performance, damage to vital organs, sepsis, and death of the animals in some cases.

The synergy between mycotoxins and endotoxins can result in an overstimulation of the immune system. The interaction between endotoxins and estrogenic agents such as zearalenone, for example, generates chronic inflammation and autoimmune disorders because immune cells have estrogen receptors, which are stimulated by the mycotoxin.

Increased mycotoxin risks through by-products? Invest in mitigation solutions

To prevent the detrimental consequences of mycotoxins on animal health and performance, proactive solutions are needed that support the intestinal epithelium’s digestive and immune functionality and help maintain a balanced microbiome in the GIT. This becomes even more important as the current market conditions will likely engender a long-term shift towards including more cereal by-products in animal diets.

Trial data shows that EW Nutrition’s toxin-mitigating solution SOLIS MAX 2.0 provides adequate protection against feedborne mycotoxins. The synergistic combination of ingredients in SOLIS MAX 2.0 prevents mycotoxins from damaging the animals’ gastrointestinal tract and entering the bloodstream and additionally acts as antioxidant and liver-protecting:

In-vitro study shows strong mitigation effects of SOLIS MAX 2.0 against a wide range of mycotoxins

Animal feed is often contaminated with two or more mycotoxins, making it essential for an anti-mycotoxin agent to be effective against a wide range of different mycotoxins. A trial with SOLIS MAX 2.0 was conducted at an independent laboratory in Spain with an inclusion level of the product of 0.10% (equivalent to 1 kg per ton of feed). A phosphate buffer solution at pH 7 was prepared to simulate intestinal conditions in which a portion of the mycotoxins may be released from the binder (desorption). The following mycotoxins were evaluated in the test (see Table 1):

Table 1: Mycotoxin challenges

Each mycotoxin was tested separately by adding a challenge to buffer solutions, incubating for one hour at 41°C, to establish the baseline (table). At the same time, a solution with the toxin challenge and Solis Max 2.0 was prepared, incubated, and analyzed for the residual mycotoxin to find the binding efficacy. All analyses were carried out using high-performance liquid chromatography (HPLC) with standard detectors.

The results (Figure 4) demonstrate that SOLIS MAX 2.0 is a highly effective solution against the most common mycotoxins in raw materials and animal feed.

Mycotoxin risk management for better animal feed

A healthy gastrointestinal tract is crucial to animals’ overall health: it ensures that nutrients are optimally absorbed, provides adequate protection against pathogens through its immune function, and is key to maintaining a well-balanced microflora. Even at levels considered safe by the European Union, mycotoxins can compromise different intestinal functions, resulting in lower productivity and susceptibility to disease.

The globalized feed trade, which spreads mycotoxins beyond their geographical origin, climate change, and raw material market pressures additionally escalate the problem. On top of rigorous testing, producers should mitigate unavoidable mycotoxin exposures by using solutions such as SOLIS MAX 2.0 – for stronger animal health, welfare, and productivity.

References

Antonissen, Gunther, An Martel, Frank Pasmans, Richard Ducatelle, Elin Verbrugghe, Virginie Vandenbroucke, Shaoji Li, Freddy Haesebrouck, Filip Van Immerseel, and Siska Croubels. “The Impact of Fusarium Mycotoxins on Human and Animal Host Susceptibility to Infectious Diseases.” Toxins 6, no. 2 (January 28, 2014): 430–52. https://doi.org/10.3390/toxins6020430.

Burel, Christine, Mael Tanguy, Philippe Guerre, Eric Boilletot, Roland Cariolet, Marilyne Queguiner, Gilbert Postollec, et al. “Effect of Low Dose of Fumonisins on Pig Health: Immune Status, Intestinal Microbiota and Sensitivity to Salmonella.” Toxins 5, no. 4 (April 23, 2013): 841–64. https://doi.org/10.3390/toxins5040841.

Burton, Emily J., Dawn V. Scholey, and Peter E. Williams. “Use of Cereal Crops for Food and Fuel – Characterization of a Novel Bioethanol Coproduct for Use in Meat Poultry Diets.” Food and Energy Security 2, no. 3 (September 19, 2013): 197–206. https://doi.org/10.1002/fes3.30.

Ghareeb, Khaled, Wageha A. Awad, Josef Böhm, and Qendrim Zebeli. “Impacts of the Feed Contaminant Deoxynivalenol on the Intestine of Monogastric Animals: Poultry and Swine.” Journal of Applied Toxicology 35, no. 4 (October 28, 2014): 327–37. https://doi.org/10.1002/jat.3083.

Mani, V., T. E. Weber, L. H. Baumgard, and N. K. Gabler. “Growth and Development Symposium: Endotoxin, Inflammation, and Intestinal Function in livestock1,2.” Journal of Animal Science 90, no. 5 (May 1, 2012): 1452–65. https://doi.org/10.2527/jas.2011-4627.

Obremski, K. “The Effect of in Vivo Exposure to Zearalenone on Cytokine Secretion by Th1 and Th2 Lymphocytes in Porcine Peyer’s Patches after in Vitro Stimulation with LPS.” Polish Journal of Veterinary Sciences 17, no. 4 (2014): 625–32. https://doi.org/10.2478/pjvs-2014-0093.

Oswald, I. P., C. Desautels, J. Laffitte, S. Fournout, S. Y. Peres, M. Odin, P. Le Bars, J. Le Bars, and J. M. Fairbrother. “Mycotoxin Fumonisin B1 Increases Intestinal Colonization by Pathogenic Escherichia Coli in Pigs.” Applied and Environmental Microbiology 69, no. 10 (2003): 5870–74. https://doi.org/10.1128/aem.69.10.5870-5874.2003.

Pinotti, Luciano, Matteo Ottoboni, Carlotta Giromini, Vittorio Dell’Orto, and Federica Cheli. “Mycotoxin Contamination in the EU Feed Supply Chain: A Focus on Cereal Byproducts.” Toxins 8, no. 2 (February 15, 2016): 45. https://doi.org/10.3390/toxins8020045.

Pinton, Philippe, and Isabelle Oswald. “Effect of Deoxynivalenol and Other Type B Trichothecenes on the Intestine: A Review.” Toxins 6, no. 5 (May 21, 2014): 1615–43. https://doi.org/10.3390/toxins6051615.

Conference report

A well-functioning immune system is vital for the survival and performance of animals. It helps piglets cope with challenging periods, such as their first days of life or weaning. Measures can be taken around farrowing to support the piglets during their first days by enhancing the quality and quantity of colostrum and helping them develop their own immune system as fast as possible.

Adequate feeding of the sow before and around farrowing

Feeding of both the sow and the piglet has an important influence on farrowing, the health of the sow, colostrum and milk production, piglets’ development of immunity, and their later performance. A well-functioning immune system is crucial for the piglets to withstand upcoming challenges such as weaning.

Colostrum quality can be influenced by feeding

Newborn piglets have no functioning immunity system. They rely entirely on immunoglobulin G (IgG) absorption from colostrum within the first few hours after birth to establish their immunity shield. Dr. Megan Edwards, Animal Nutrition Consultant from Integral Nutrition (S) Pte Ltd, highlighted the payback of adequate colostrum quality and intake: Adequate colostrum intake can positively affect whole-of-life immunity and, ultimately, growth performance. The contained IgG is essential for providing passive immunity to piglets, protecting them from infections during their early days of life when their immune systems are still developing. There is a positive correlation between the amount of IgG they absorb from colostrum and their performance. This benefit of colostrum intake is independent of birth weight.

We have a 3-week window to influence colostrogenesis. However, the fat content of colostrum is determined in the last 48 hours before farrowing. According to Dr. Edwards, influencing colostrum quality is generally easier than affecting quantity. She identified several compounds that can serve as immunomodulators, such as MCFAs, yeast extracts, and butyrate. However, by moving IgG to colostrum and milk in late gestation and lactation, the sow compromises her immunity status by depleting her own reserves for about two weeks.

Feeding at farrowing

Sow body condition has been shown to have more impact on colostrum yield than feeding level. The highest colostrum yield was achieved when sows entered the farrowing unit with a moderate body condition (3-3.25 – the ribs, spine, and hip bones can only be felt with firm pressure but are not visibly prominent). Overfeeding should be avoided to prevent sows from becoming excessively fat pre-farrowing.

Sows experience increased energy demands during farrowing due to the physical demands of parturition and the physiological changes occurring in their bodies. Dr. Edwards does not encourage withholding feed on the day of farrowing and suggests offering up to 3kg if the sow has the appetite. Feeding just below the energy requirement helps the sow to mobilize her own body fat.

Many producers mistakenly withhold feed on the day of the farrow to reduce the incidence of constipation. Feeding, however, stimulates gut motility. Withholding feed can slow down gut transit time and actually increase the likelihood of constipation.

Piglet feeding for developing intestinal tract and immune system

In piglet feeding, two strategies are decisive: the early intake of immunoglobulins via colostrum to protect the piglets against pathogens during their first days of life and the offering of creep feed to stimulate their intestinal development.

High-quality colostrum as much and as soon as possible

When the piglets are born, it is of the highest importance that they ingest colostrum as much and as soon as possible. The piglet can only absorb intact large IgG molecules, the primary source of passive immunity, before gut closure, which begins about 6–12 hours after birth and progresses rapidly to completion in about 24 hours. In any case, the sow will start producing milk by this time and no more colostrum. The concentration of colostrum IgG decreases by 50% within 6 hours after the birth of the first piglet. The target is for piglets to consume 250 g of colostrum within the first 24 hours, ideally within the first 6 hours. However, about 30% of sows produce insufficient colostrum.

Split suckling jump-starts weak piglets

Split suckling is an effective management strategy to improve piglets’ access to colostrum and milk, particularly in increasingly common situations where sows give birth to large litters. This involves temporarily separating the more vigorous piglets from the sow to allow smaller or weaker piglets better access to the teats. This method helps ensure that all piglets receive adequate nutrition during the critical early hours after birth.

Large litters provoke energy deficiency in piglets

Piglets are born with limited energy reserves (glycogen and brown fat tissue). Ingestion of colostrum is associated with a considerable increase in the metabolic rate, contributing to maintaining body temperature. About 70% of the piglets’ energy requirement in the first 72 hours is provided by colostrum. “Most piglets that die within this period do so primarily due to energy deficiencies rather than immune-related issues. The trend towards larger litter sizes has exacerbated the issue of energy deficiency,” stated Dr. Edwards.

Creep feeding

The primary role of creep feed is to accelerate the development of the piglets, their digestive and immune systems, and their gut microbiome, not for weight gain. Creep feeding helps evolve digestive enzymes and acid secretion necessary for breaking down complex carbohydrates and proteins. This early feeding supports piglets in adapting to solid diets, mitigating stress during weaning.
Creep feeding also helps piglets develop an oral tolerance to avoid transient hypersensitivity due to various dietary ingredients. This process is essential for preventing allergic reactions and hypersensitivity, which can occur when the immune system mistakenly identifies harmless substances as threats. It takes about two weeks for the piglet to recognize an ingredient as a nutrient, not a pathogen. To facilitate this process, she recommends that creep diets contain a broad range of ingredients at low doses. This approach gradually exposes piglets to various nutrients, allowing their immune systems to adapt without overwhelming them with high concentrations of any single ingredient.

Mycotoxins must be managed – even in piglets

The significance of mycotoxins in piglets is often underestimated due to their relatively small feed intake. However, there is substantial evidence that mycotoxins can be transferred from sows to piglets through colostrum and milk, which can have profound health implications.

Dr. Edwards is convinced that managing mycotoxins is managing immunity. Mycotoxins are transferrable via the placenta, colostrum, and milk. There is a positive correlation between the mycotoxin levels in feed and colostrum. For example, adverse effects seen in piglets consuming colostrum with low doses of deoxynivalenol (DON) include:
• Decreased villus height
• Reduced mucosal integrity
• Increased inflammation
• Alternated immune response
The bottom line is that mycotoxins are a real and everyday risk to the immune quality of your piglets.

Nutrition influences piglets’ immune development

Dr. Edwards summarized that adequate nutrition is fundamental for developing a strong immune system in pigs, which is the basis for high performance. By focusing on the appropriate nutrition of the sow, ensuring an adequate intake of high-quality colostrum intake in piglets, and implementing creep feeding strategies, producers can significantly enhance the lifetime health and productivity of their piglets from an early age.

EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Megan Edwards, an Australian animal nutrition consultant with global research and praxis experience and a keen interest in immuno-nutrition and functional nutrients, was an esteemed guest speaker at this event.

Conference report

To optimize weaner performance, it is helpful to understand the stressful situation the piglets are facing. In contrast to weaning in nature, which occurs gradually until completion at approximately 4-5 months, weaning in intensive pig operations is an acute process, typically occurring at 3-4 weeks of age. This critical phase subjects piglets to multiple stressors, which can have cumulative effects on their health and development.

Furthermore, the weaning process usually coincides with a decline in the levels of maternally derived antibodies. As these antibody levels decrease, piglets become increasingly susceptible to infections, particularly during the stressful transition to solid food and movement from the sow to the new nursery environment. Managing the weaning process carefully is crucial to minimize stress and support immune function.

Weaning factors that influence a successful weaning

Several aspects must be considered to provide the weaning piglets with the best conditions, and diverse measures must be taken. These measures range from the social environment to nutrition, hygiene, and the people dealing with the pigs.

Social dynamics

When forming nursery groups, aim to keep pigs in these groups as long as possible. Moving all pigs to their new environment at the same time can promote a more rapid establishment of social stability. If possible, once weaning groups are selected and placed in the nursery, keep these groups together to harvest. Any change in the pig group will again result in the need for a new hierarchy to be established, along with fighting and disrupting the group. “Allow newly selected nursery groups to establish their hierarchy by avoiding interventions during the first 48 hours, except to treat sick or injured pigs”, recommends Dr. Parke. “A well-enriched environment, such as chewable ropes and toys, can help reduce stress levels and may reduce the frequency of abnormal behaviors such as tail biting and aggression.”

Environmental management

The piglets should be kept at an optimal temperature between 27-30°C – depending on floor type, weight, and age of piglets. Adding a heat lamp/floor mat warm area for just-weaned piglets will further assist thermoregulation and minimize stress through the weaning transition.

Proper ventilation is crucial for maintaining air quality and preventing the buildup of harmful gases like ammonia. Good airflow helps regulate temperature and humidity, reducing stress on the pigs. However, care must be taken to avoid drafts that can chill young pigs. For example, a draft of 0.5 m/second can ‘feel’ like an 8°C drop for the piglet.

Targets for gas, dust, and bacteria levels

 
Flooring and pen materials should be robust, in good condition, and easily cleaned to reduce the risk of skin abrasions and subsequent infections.

Provide sufficient space (recommended 0.19 m2/8 kg pig on slat/solid floor) in pens to minimize competition for feed and water and to reduce social stress among piglets.

Weaner pigs benefit from using the same type of feeder in the nursery as in the farrowing room. This consistency can help to reduce stress and anxiety during the transition to the nursery and increase the feed intake during the first few days post-weaning.

Nutritional support

Weaning stress and poor feed intake post-weaning commonly result in dysbiosis and a decrease in villus height in the small intestine of piglets. Associated digestive impairment and altered gut morphology can lead to decreased nutrient absorption, as well as enteric and systemic health issues. A palatable transition diet, from 7 days pre- to 7 days post-weaning, is recommended to keep piglets eating. The composition or form of the transition diet should remain the same during this period. Consider using functional feed additives, such as phytomolecules or egg immunoglobulins, to support microbial modulation and gut integrity.

Ensure piglets have access to fresh, cool, and clean water (minimum water flow of 0.5-0.7L/minute), with enough drinking space (maximum of ten piglets per drinker). Consider providing additional water supply points (e.g., bowls) in the first week.

Hygiene and biosecurity

All-in, all-out management avoids the mixing of different age groups. It is particularly beneficial for weaner pigs, as it helps minimize disease transmission. After removing each batch of weaners, the nursery must be thoroughly cleaned, disinfected, and dried. This includes not just the floors but also feeders, waterers, and any equipment used in the room.

There should be strict rules for everything that comes through the external perimeter fence. Internal biosecurity is also essential, e.g., changing into clean, disinfected boots and thoroughly washing hands when moving between rooms/buildings.

Routine monitoring

Regular and proactive monitoring of weaner pigs, including carefully observing their behavior, is essential for ensuring their health and optimizing growth performance. By implementing effective monitoring strategies, producers can identify potential challenges early and take timely interventions to minimize negative impacts.

Pig positive people

Dr. Parke emphasized that the attitude and skills of stockpersons play a significant role in reducing stress during this vulnerable weaning transition period. Positive handling can improve piglet welfare and their future response to human contact, which is crucial for their short and long-term production performance.

Piglets that receive positive handling are likelier to demonstrate affiliative behaviors towards humans, facilitating smoother transitions during weaning and enhancing their overall development. Stockpersons should be trained to recognize signs of stress or discomfort in pigs.

Collaborative approach

“Collaboration is critical for successful weaning; we can’t have silos in pig production unless it’s to store feed,” joked Dr. Parke. “By adopting a proactive approach that emphasizes collaboration and comprehensive management strategies across the production system, pig welfare and long-term productivity of the herd will be enhanced,” she concluded.

EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Merideth Parke, Global Application Manager, Swine, was one of the highly experienced speakers of EW Nutrition. She is a veterinarian who strongly focuses on swine health and preventive medicine.

Conference report

The abrupt transition from the sow’s milk to solid feed, combined with environmental changes and social restructuring, creates a challenging situation for young piglets. Weaning is a critical phase that subjects piglets to multiple stressors, which can have cumulative effects on their health and development. Weaning stressors are inevitable in the piglets’ development; however, effective pre-weaning management practices can significantly minimize their impact on health and performance.

Pre-weaning measures help improve weaner performance.

“Successful weaning of piglets is a multifaceted process that requires careful management and strategic planning well before the actual weaning event,” says Dr. Merideth Parke, Global Application Manager, Swine, EW Nutrition. She emphasized the following key pre-weaning factors that can significantly influence success during this most critical time.

Genetics

Selecting the right genetics for your specific production system is crucial for ensuring successful weaning outcomes. The genetic traits of sows with a direct impact include sow resilience, litter size, piglet birth weights, and overall growth rates.

Furthermore, it is decisive for piglets’ survival and performance that the sow shows strong maternal instincts, and, to ensure enhanced colostrum and milk uptake, an adequate number of functional teats and high milk production.

Gestation and farrowing influencers

Having an optimal body condition score at farrowing is essential for sows. Being overweight or underweight poses the risk of prolonged farrowing and reduced colostrum and milk production.

On the piglet side, prolonged farrowing negatively impacts their vitality at birth, which correlates with reduced colostrum uptake and increased pre-weaning mortality rates.

Environmental conditions

Newborn piglets are particularly vulnerable to hypothermia and have a minimal critical temperature of 33-35°C. Below this range, they struggle to maintain their body temperature, which can lead to increased mortality rates. Cold piglets are less likely to suckle, compromising their energy reserves and ability to maintain body temperature.

In contrast, lactating sows have an optimal temperature of 18-22°C to maximize feed intake and milk production. Therefore, to balance the temperature needs of sow and piglets, it is essential to create a controlled temperature, draft-free creep microenvironment for piglets.

Hygiene

The hygiene of farrowing crates plays an essential role in the successful weaning of piglets. Maintaining a clean environment significantly impacts the health and growth of piglets, ultimately influencing their survival and weight at weaning. “We must consider the time spent cleaning, disinfecting, and drying farrowing crates an investment, not a cost,” emphasized Dr. Parke. “Doing these routine tasks really well will inevitably reduce the time spent treating sick pigs.”

Lactation phase

The primary objective of pre-weaning measures is to ensure adequate colostrum and milk production throughout lactation while beginning the adjustment to solid feed. Efforts should be directed toward facilitating nursing access for all piglets, with particular attention to smaller or weaker ones probably facing difficulties accessing teats.

Split suckling can be the method of choice for improving their colostrum and milk intake, particularly in large litters. For that measure, larger, more robust piglets are separated, allowing smaller or weaker piglets to nurse first. Once the weaker piglets have had sufficient time, the groups are swapped.

However, according to Dr. Parke, fostering piglets is recommended to be undertaken cautiously. “While it can be beneficial, it can significantly disrupt pathogen stability and teat hierarchy, particularly when it occurs after the first 24-48 hours of birth when piglets have established their preference for specific teats. This can increase fighting among piglets as they establish a new hierarchy. This aggression can result in injuries, especially for weaker or smaller piglets. Fighting can also cause damage to the sow’s udder, leading to infections or mastitis, compromising milk production and overall sow health,” she stated.

Nurturing the gut

Providing creep feed for a minimum of 7 days before weaning significantly boosts litter weight at weaning and reduces the risk of post-weaning fallback. Early exposure to solid feed accelerates the development of digestive enzymes and acid production, both essential for breaking down carbohydrates and proteins.

Combining pre-weaning creep feeding with high-quality, palatable post-weaning diets has been shown to lead to piglets with increased post-weaning feed intake, health, and growth during the critical post-weaning transition.

As the swine sector evolves with larger litter sizes and, therefore, increased competition for sows’ milk, using milk replacers is becoming common practice. Following a “little and often” approach by providing small amounts of fresh milk replacer multiple times a day is most effective. The hygienic preparation and feeding of milk replacers go without saying to prevent the growth of harmful bacteria and molds that can lead to diarrhea and other health issues in piglets.

Collaborative approach

The swine industry is grappling with mounting challenges associated with post-weaning stress and health, exacerbated by the prohibition of AGPs and the use of pharmacological levels of dietary zinc and copper in many regions. Addressing these issues requires a coordinated strategy to improve piglet welfare and optimize production outcomes. “By adopting a proactive approach emphasizing collaboration and comprehensive management strategies across the production system, piglet welfare and long-term productivity can be enhanced,” concluded Dr. Parke.

EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Merideth Parke, Global Application Manager, Swine, was one of the highly experienced speakers of EW Nutrition. She is a veterinarian who strongly focuses on swine health and preventive medicine.

By Dr. Inge Heinzl

Globally, unsafe food leads to 600 million cases of foodborne illnesses each year, resulting in 420,000 deaths, with 40% of these deaths occurring among children under 5 years of age. Especially for immunocompromised elderly and children, the pathogens can be dangerous.

In 2019, 27 European Union (EU) member states reported a total of 5,175 foodborne outbreaks, leading to 49,463 cases of illness, 3,859 hospitalizations, and 60 deaths. This year, e.g., salmonella-contaminated arugula from Italy caused 98 cases in Germany, 16 in Austria, and 23 in Denmark (Whitworth, 2024).

In the United States, the E. coli outbreak recently reported by 13 states and linked to McDonald’s is just one of the foodborne disease incidents this year. Several salmonella infections have also spread nationwide, with pathogens detected in various foods, including eggs, cucumbers, fresh basil, and charcuterie meats (CDC, 2024 LINK).

Symptoms of foodborne diseases may vary

The most common symptoms of food poisoning include stomach pain or cramps together with diarrhea and vomiting, nausea, and probably fever. In severe cases, diarrhea can get bloody and/or last more than 3 days. Fever (temperature over 38°C within the body) can occur, and vomiting can get so severe that the sick person cannot keep liquids inside and suffers from dehydration.

E. coli contamination, particularly from pathogenic strains like E. coli O157:H7, can pose serious health risks to consumers. It has been associated with symptoms ranging from mild gastrointestinal distress to severe conditions like hemolytic uremic syndrome (HUS), which can lead to kidney failure.

Possible sources of contamination

Usually, food is not sterile. It contains beneficial microorganisms such as lactic acid bacteria or cultured molds, but also unwanted ones such as E. coli or salmonella. The crucial point is the proliferation of the harmful ones. Food poisoning is often the result of poor hygiene or wrong processing. Here are some possible causes of getting a foodborne disease.

1. Undercooked meat products or eggs: Undercooked meat and eggs are primary sources of, e.g., E. coli or salmonella. If these foodstuffs are not cooked to a high enough internal temperature (meat: 70 – 80°C for at least 10 min.), the bacteria can survive and pose risks to consumers. High-speed cooking processes, standard in fast-food restaurants, can lead to unevenly cooked food, increasing the risk of contamination. However, the more probable origins of food poisoning are
2. Raw vegetables and fresh produce: Leafy greens and other raw vegetables are increasingly associated with E. coli outbreaks. Contamination often occurs during harvesting, processing, or transportation. When vegetables are served raw, such as in salads, the pathogens present might not be eliminated, which can lead to consumer exposure.
3. Cross-contamination in preparation areas: E. coli can spread easily in food preparation areas if strict separation between raw and cooked foods is not maintained. For example, if raw beef juices come into contact with salad ingredients or utensils, the risk of cross-contamination increases significantly.
4. Cross-contamination in the slaughterhouse: If infected animals are slaughtered together with healthy animals, the meat of the healthy ones can be contaminated with the juices of the ill ones.
5. Inadequate supplier protocols and traceability: The complex supply chains used by fast-food companies often involve multiple suppliers across various locations. A lack of strict hygiene and safety practices among suppliers can introduce contaminated food into the restaurant chain’s supply, leading to potential outbreaks.

Countermeasures to protect consumers

To prevent future E. coli outbreaks, implementing a range of countermeasures in food-providing businesses such as restaurants, fast-food chains, and suppliers, focusing on safe food handling, better biosecurity, and improved oversight throughout the supply chain, is vital. Food safety is broader than that, however. It has a critical role in ensuring that food stays safe at every stage of the food chain – from production to harvest, processing, storage, distribution, all the way to preparation and consumption.

1. Enhanced Cooking Standards and Temperature Monitoring: Ensuring meat is cooked to a safe internal temperature is crucial.
2. Routine Microbial Testing of High-Risk Foods: Routine microbial testing, particularly of high-risk items like ground beef and fresh produce, can detect E. coli contamination before the food reaches consumers. Testing can be carried out at the supplier level and within restaurants. In cases where contamination is detected, affected products can be removed from circulation promptly, minimizing the risk to customers.
3. Separation of Raw and Cooked Food Handling Areas: Cross-contamination can be reduced by establishing dedicated areas and utensils for handling raw and cooked foods. For instance, separate workspaces for salad preparation and burger assembly can prevent contact between potentially contaminated raw ingredients and ready-to-eat items. Staff training on the importance of these practices is essential to their successful implementation.
4. Supplier Standards and Transparent Audits: Supplier chains must ensure that suppliers adhere to strict food safety protocols, including regular sanitation and testing practices. Supplier audits conducted by independent third parties can help verify compliance and identify any gaps in food safety practices. Transparency in these audits can also build consumer trust, as customers are more likely to feel reassured when they know safety checks are in place.
5. Implementation of High-Pressure Processing (HPP): High-pressure processing (HPP) effectively reduces bacterial contamination in foods without using heat, which can be particularly beneficial for items like fresh produce that are often served raw. HPP uses high levels of pressure to kill pathogens, including E. coli. However, as HPP provokes changes in the structure of vegetable cell walls, it is unsuitable for salads and other leafy greens.
6. Enhanced Employee Training on Hygiene Practices: Proper hygiene practices are fundamental in preventing contamination. Employees must wash their hands frequently, especially after handling raw foods. Fast-food chains should provide thorough training on proper food safety protocols, including how to handle food items safely and maintain a clean working environment.
7. Crisis Response Protocols and Traceability Systems: In the event of an outbreak, rapid response is critical. Fast-food companies should have crisis protocols in place that include steps for immediate product recalls, customer notifications, and investigation procedures. Improved traceability systems can also allow companies to track the source of contamination quickly, limiting the spread and reducing the impact on consumers.
8. Preventing infections with harmful enteropathogens already in the animal: To get “clean” animals arriving at the slaughterhouse, already the farmer must aspire to prevent/treat infections of the animals with pathogens possibly provoking foodborne diseases. For this purpose, the farmer can resort to vaccines and feed supplements supporting gut health, both for prevention and on medicine such as antibiotics when treatment is needed.

A path forward: Strengthening food safety standards

This new E. coli outbreak in the fast-food industry highlights the ongoing challenges of maintaining food safety standards at all food preparation and distribution stages. By implementing stricter cooking standards, enhancing biosecurity measures, enforcing supplier compliance, and improving traceability, fast-food chains like McDonald’s can significantly reduce the risk of E. coli contamination. Ultimately, consumer protection depends on a multifaceted approach that integrates strong hygiene practices, supplier oversight, and advanced technology in food safety. Through these measures, companies can work to restore consumer confidence, minimize health risks, and set a standard for food safety across the industry.

The EU’s Short-term Outlook for Agricultural Markets (Autumn 2024) reveals significant challenges in agriculture, with adverse weather, geopolitical instability, and fluctuating trade conditions impacting production. The report identifies declining cereal and oilseed outputs, particularly for soft wheat and maize. Meanwhile, milk production is expected to remain stable despite a shrinking cow herd, and the meat sector shows mixed trends, with poultry production rising but pigmeat and beef facing structural challenges.

Cereals

The EU cereal production in 2024/25 is projected at 260.9 million tons, approximately 7% below the 5-year average. This marks the lowest production in the past decade, driven by unfavorable weather conditions, including excessive rain in Northwestern Europe, which impacted planting, particularly for soft wheat, and drought in Southern and Eastern regions, severely affecting maize yields. Production of soft wheat and maize is expected to decline year-on-year by 9.5% and 4%, respectively. On the other hand, barley and durum wheat production are increasing by about 6% and 3%, respectively, compared to the previous year.

EU cereal exports are projected to decline by 22% year-on-year due to reduced production and quality issues. At the same time, domestic demand remains relatively stable, with animal feed consumption holding steady as livestock production stagnates. In terms of prices, cereal prices fell throughout 2024, pressuring farmers’ cash flow, which could hinder their ability to afford inputs such as fertilizers in the coming year.

Milk and Dairy Products

The EU milk market is expected to see relatively stable supply, despite a continuously shrinking cow herd. Milk yields have increased, compensating for the herd’s decline. Milk prices are forecast to stabilize after a period of volatility in the past few years, remaining above historical averages, and input costs for farmers, such as feed and energy, are showing signs of stabilizing, allowing for a potential improvement in farmer margins.

Despite the stability in milk supply, demand for dairy products continues to show mixed trends, influenced by shifts in consumer preferences and trade dynamics. The balance of milk supply and prices could provide an opportunity for dairy farmers to recover some profitability after several challenging years.

In the dairy products sector, cheese and butter continue to dominate EU production, with butter production projected to rise slightly in 2024, driven by stable milk supplies and strong domestic demand. The demand for butter in the global market remains relatively strong, although competition is rising.

Cheese production is also expected to remain stable, reflecting a balance between domestic and export markets. The cheese sector has seen steady growth over the years, supported by increasing consumer demand for premium and specialty cheeses. The demand for skimmed milk powder (SMP) and whole milk powder (WMP) is projected to remain subdued due to fluctuating global demand, particularly from key markets such as China, although some growth is expected in non-European markets.

Meat Products

The meat sector in the EU remains a mixed picture, with structural changes and external factors shaping production and trade in 2024.

Beef and Veal: Beef production continues to face structural decline due to a shrinking herd size, with the sector stabilizing but at lower levels of production. The demand for EU beef remains relatively high, and exports are increasing, but domestic production is likely to remain constrained by environmental and economic pressures. Additionally, the number of animals has been declining consistently, reflecting longer-term trends within the EU beef industry.

Pigmeat: The EU pigmeat sector is facing diverse challenges, with some countries recovering from production setbacks, while others struggle with ongoing disease outbreaks and economic issues. The overall EU pigmeat production is expected to decline slightly, and exports have become less competitive, particularly with reduced demand from key markets such as China. However, opportunities exist in other Asian countries, where EU exporters are gaining ground. Domestically, consumption is forecast to decrease slightly, reflecting shifting consumer preferences toward plant-based alternatives and poultry.

Poultry: Poultry production is expected to rise, driven by strong domestic demand and favorable export conditions. The EU poultry sector has shown resilience, with increasing production and exports, despite higher input costs. Poultry remains a preferred source of protein for consumers, especially as prices for other meats rise. The sector continues to grow in competitiveness on the international stage, with exports expected to increase in 2024 despite the challenges posed by higher EU prices.

Sheep and Goat Meat: Production of sheep and goat meat continues to decline due to the structural reduction of flocks across the EU. High EU prices have made sheep and goat meat less competitive on the global market, reducing export opportunities. Domestically, consumption remains stable but at lower levels than other meat types. The ongoing structural decline in the sector highlights long-term challenges related to animal health, productivity, and market competitiveness.

Volatility and challenges persist

The report highlights the ongoing challenges faced by the cereals, dairy, and meat sectors. Weather conditions and global trade dynamics are shaping the future of EU agriculture, with many sectors grappling with production declines and shifting market demands. Despite these challenges, opportunities exist for some areas of growth, particularly in dairy and poultry, where rising consumer demand and stable supply conditions offer optimism for the future.

By I. Heinzl, Editor, and Predrag Persak, Regional Technical Manager North Europe

Optimal rearing conditions for piglets are crucial for ensuring their healthy growth, reducing mortality, and enhancing productivity. These conditions include proper temperature, nutrition, housing, hygiene, and care. Here are the key aspects:

1. Temperature and ventilation

Piglets are sensitive to cold because they cannot regulate their body temperature effectively in the first few days after birth. Proper temperature control is essential to prevent chilling, possibly leading to illness and death. Additionally, regulating the temperature would cost energy, which otherwise could be spent for growth.
Signs of a too-cold environmental temperature are piling on top of one another, tucking the legs under the body, being unable to get up, laying near a corner or wall, or shivering, which may stop if the conditions worsen. Measuring the body temperature shows less than 35°C in the case of chilling.

The following temperatures are recommended for successful piglet rearing:

For supplemental heating, heat lamps, heated floors, or creep areas (a designated warm spot) can be used to maintain the ideal temperature, especially in cooler climates.

Temperature is often closely related to ventilation. Ventilation is essential to reduce dust, humidity, ammonia, and other harmful substances occurring in the air. However, if fresh/cold air enters the pigsty, the temperature decreases, which can get dangerous for the piglets. Suitable ventilation means finding a good balance between providing fresh air and maintaining temperature to prevent energy losses and chilling of the piglets.

Comfort zones can be a solution. They are an effective way to keep the piglets warm and ventilation rates where needed to maintain proper air exchange and humidity levels.

2. Nutrition

Nutrition is critical for piglet growth and immune system development. Most important after birth is the access to colostrum. Piglets are born with an immature immune system, and the maternal antibodies ingested with the colostrum are vital for their survival. They should consume colostrum within the first 6 hours after birth.

It will take 5 to 7 days for piglets to stabilize and get regular on suckling schedule.

At around seven days of age, it is recommended to introduce a highly digestible, nutrient-dense creep feed that helps transition piglets from milk to solid food. Fresh and clean water of the best quality must always be available.

Never forget most important nutrient, beside sow´s love and care – water. Allow piglets free access to the excellent quality water.

3. Housing and Space

A well-designed, clean, and dry environment is critical for reducing stress and promoting health. Farrowing crates help prevent sows from accidentally crushing the piglets during the first few weeks. However, these farrowing crates should provide enough space for the sow to nurse the piglets while allowing piglets to move freely.

Separate warm and clean areas (creep spaces) for the piglets within the farrowing pen are helpful to help the piglets escape from cooler or potentially dangerous parts of the crate. Straw, sawdust, or rubber mats should be provided to keep the piglets warm and comfortable, and good drainage is essential to maintain dryness.

4. Hygiene and Health

Hygiene is crucial to prevent disease and promote the health of piglets. For this purpose, pens and farrowing units should be thoroughly cleaned. Regular removal of waste and keeping bedding dry helps control pathogens. It is essential to clean and disinfect the farrowing unit from one farrowing to the other to reduce disease risks.

Health: After birth, the piglets’ umbilical cord stump should be disinfected to prevent infections. A further essential precautionary measure to prevent anemia is an oral supplementation or an iron injection within the first three days of life, as piglets are born with low iron levels.

For further health monitoring and management, it should be ensured that the piglets are vaccinated against common diseases, such as E. coli, Mycoplasma, and Porcine Circovirus. Additionally, deworming protocols and monitoring for signs of parasites should be implemented for parasite control.

5. Weaning Practices

Piglets are typically weaned between 3 and 4 weeks of age, but early weaning (around 21 days) can be practiced in intensive systems. Optimal weaning requires gradual adaptation to solid feed and a stress-free environment.

If the piglets are weaned at 21 to 28 days, a high-quality starter diet after weaning is essential to maintain growth rates and minimize post-weaning stress.

6. Minimizing Stress

Stress management is essential to prevent disease and poor growth. For this purpose, minimize handling to the minimum during the first few days and, if necessary, handle the piglets gently to reduce stress.

A new environment also means strain for the piglets, so keep the litter groups together during weaning to reduce fighting and social stress.

7. Supportive functional feed ingredients

Depending on veterinary and managing practices, the availability of feed, and the possible use of antimicrobials or other medicals as prophylactics, there can be high variability in rearing conditions in diverse areas of the world. In the following, two functional feed ingredients with entirely different modes of action are presented that support piglets at different rearing conditions.

7.1 Egg immunoglobulins (IgY) support piglets under poor rearing conditions

Egg immunoglobulins are beneficial if piglets are not raised under the best conditions, meaning lower hygienic standards and higher pathogenic pressure. With egg immunoglobulins coming from hens having been in contact with pathogens relevant to piglets, it is possible to support the young animals. What is the background? Hens are able to transfer maternal antibodies against diseases that they are confronted with to the egg. With this mechanism, they can provide their progeny with a starter kit for the first time after hatching. However, the best thing is that these antibodies are also helpful for mammals.

A trial conducted on a commercial farm in Spain shows the weight development of piglets fed an IgY-containing egg powder product (EP) compared to a negative control. The weaned piglets were fed a two-phase feeding (15 days prestarter, 22 days starter). The control (n=51) received no additional functional feed ingredient, whereas the EP group was fed 2 kg of the product/t of feed during the prestarter phase. The animals were weighed individually on days 16 and 37.

The results are shown in Figures 1 and 2.

Figure 1: Weight development of piglets receiving an IgY-containing egg powder product compared to a negative control

Figure 2: Daily gain of piglets receiving an IgY-containing egg powder product compared to a negative control

Explanation of the results: Under poor hygienic conditions, the pathogenic pressure is relatively high, and everything lowering this pressure helps to improve gut health, the utilization of nutrients, and performance. Egg immunoglobulins positively influence the gut microbiome, thus helping reduce diarrhea. By lowering the pathogenic pressure, the organism’s energy can be used for growth and must not be employed for the body’s defense.

7.2 Phytomolecules can even show improvement under optimum conditions

Phytomolecules generally show diverse gut health-promoting effects, from driving the intestinal microbiome in the right direction and strengthening the intestinal barrier to acting as antioxidants or anti-inflammatories or increasing the secretion of digestive juices and, therefore, improving digestion. Which mode of action is relevant if the piglets are raised under already optimal conditions (best hygiene, no prophylactic antibiotics or zinc oxide) and show the highest growth? Is there still room for improvement? Yes, it is. A trial conducted in Germany adduces evidence.

In this trial, 220 piglets weaned on average at 26 days and weighing around 8 kg were housed in 20 pens of 11 castrated males or gilts each. Piglets were blocked by body weight and fed a two-phase feeding program (phase 1 from day 1 to day 13 and phase 2 from day 17 to day 40; pelleted diet). Neither feed or water medication nor therapeutic levels of ZnO were used.

The results of this piglet trial can be seen in Figures 3 and 4.

Figure 3: Weight development of piglets fed Ventar D compared to a negative control

Figure 4: Feed conversion rate in piglets fed Ventar D compared to a negative control

Explanation of the results: The figures show that the piglets in the control already have an extremely high weight compared to those of a similar age in the previous trial, indicating the best rearing conditions in this trial. But, even here, Ventar D has the capacity to improve performance. Why? High-performing animals stress their body more than low-performing ones. Anabolic processes increase oxidative stress and non-infectious inflammation and burden the immune system. The relevant mode of action of Ventar D is not the gut health-promoting or the antimicrobial one because there is no issue. The relevant modes of action in this case are antioxidant and anti-inflammatory. With these two characteristics, Ventar D still has the capacity to improve the performance of piglets that are already at the top level.

8. Conclusion

For high piglet performance, providing the best possible rearing conditions is essential. However, there are differences concerning these conditions in different areas of the world. Depending on them, different feed strategies can be used. Egg immunoglobulins show the best effects if there is a certain pathogenic pressure. Phytomolecules, however, due to their various modes of action, can be beneficial under different levels in rearing conditions. In a low standard, the antimicrobial and gut health-promoting effect is more relevant; in the case of best conditions, the anti-oxidant and anti-inflammatory effects are decisive.

In summary, it could be said that functional feed ingredients have significant advantages in piglet rearing, but the right choice must be made depending on the prevailing conditions.