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Modelling the effect of heat stress on food intake, heat production and growth in pigs

Published online by Cambridge University Press:  18 August 2016

F. B. Fialho ,
J. van Milgen ,
J. Noblet  and
N. Quiniou
F. B. Fialho
Affiliation:
Embrapa Uva e , Vinho R.Livramento 515, 95700-000 Bento Gonçalves, RS, Brazil
J. van Milgen*
Affiliation:
Embrapa Uva e , Vinho R.Livramento 515, 95700-000 Bento Gonçalves, RS, Brazil
J. Noblet*
Affiliation:
Embrapa Uva e , Vinho R.Livramento 515, 95700-000 Bento Gonçalves, RS, Brazil
N. Quiniou*
Affiliation:
Embrapa Uva e , Vinho R.Livramento 515, 95700-000 Bento Gonçalves, RS, Brazil
*
Present address: Institut National de la Recherche Agronomique, UMR Veau et Porc, 35590 Saint-Gilles, France
Present address: Institut National de la Recherche Agronomique, UMR Veau et Porc, 35590 Saint-Gilles, France
Present address: Institut Technique du Porc, BP 3, 35651 Le Rheu, France
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Abstract

A heat balance model was combined with a food intake model and a metabolism model, to form a larger model which estimates a pig’s response to heat stress. The combined model was implemented as a computer program, and used to calibrate, test and validate parts of the heat balance model. Heat transfer modes considered were convection, radiation and evaporation of water at the skin, and heating and humidification of air by breathing. Sensitivity analysis revealed a large effect of air temperature, humidity and velocity on heat loss, especially in a hot environment. It also showed that wetting of the pig’s skin is the most effective means to alleviate heat stress. The calibration procedure confirmed that characteristics related to heat tolerance in pigs must be re-evaluated, due mainly to the changes brought about by genetic improvement (such as reduced backfat thickness). The model was challenged using two different data sets. Although simulated results varied in the same way as measured data, more research is needed to determine more precisely some of the parameters. Long-term predictions were more reliable than those for short (1-day) periods.

Keywords

environmentheat balancemodelspigssimulation
Type
Non-ruminant nutrition, behaviour and production
Information
Animal Science , Volume 79 , Issue 1 , August 2004 , pp. 135 - 148
Copyright
Copyright © British Society of Animal Science 2004

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