The advance of climate change has placed environmental considerations at the center of swine production decisions. The increase in average global temperature, driven mainly by greenhouse gas emissions, is already directly affecting the performance, health, and well-being of animals.<\/p>\n
For intensive systems, especially in tropical and subtropical regions, climate has ceased to be a background element and has become a limiting factor in productive efficiency. Since the end of the 19th century, the average surface temperature of the Earth has risen by about 1.14 \u00b0C. Furthermore, the seasons are changing in length: longer summers and shorter winters are already observed in several regions of the world.<\/p>\n
In this scenario, environments with high temperatures and humidity represent a growing challenge for food production. Estimates indicate that about one-third of global production may be at risk due to global warming.<\/p>\n
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<\/p>\nAnimal scientist Bruno Silva, Master and PhD in Animal Bioclimatology, PhD in Swine Nutrition and professor at the Federal University of Minas Gerais (UFMG): \u201cEfficiency in swine production under extreme heat conditions requires a combination of adequate environment, well-planned management and adjusted nutrition\u201d \u2013 Photo: Press release\/Abraves<\/p>\n<\/div>\n
In pig farming, the impacts are even more evident. Pigs have a narrow range of thermal comfort, which varies according to age, genetics, and productive phase. Outside this zone, the animal needs to expend energy to try to maintain its body temperature, which compromises performance. "Climate is currently one of the main factors preventing pig production from reaching its maximum potential in hot regions," stated animal scientist Bruno Silva, Master and Doctor in Animal Bioclimatology, PhD in Swine Nutrition, and professor at the Federal University of Minas Gerais (UFMG).<\/p>\n
In recent decades, pig production has grown rapidly in Latin American and Asian countries, regions characterized by high temperatures and high humidity. Even with genetic and nutritional advances, average performance in these locations is still below that observed in countries with temperate climates, such as those in Europe. "In tropical areas, heat stress is not a one-off event, like heat waves in temperate regions; it is an almost permanent condition," he emphasized.<\/p>\n
Effect of heat<\/b><\/h4>\n
When exposed to excessive heat, pigs adopt a simple strategy to try to protect themselves: they eat less. Reduced feed intake decreases the heat produced by digestion, but this has a chain reaction. It leads to weight loss, reduced muscle growth, decreased milk production in sows, and impaired reproduction and productive longevity of the animals.<\/p>\n
This effect is even stronger in genetically superior animals, selected for rapid growth and high lean meat deposition. These animals produce more body heat because of their elevated metabolism. "The same genetic advancement that increased productivity also made pigs more sensitive to heat," explains the animal scientist.<\/p>\n
Studies show that for every degree increase in ambient temperature, an animal can reduce its daily feed intake by 462 grams\/day. In lactating sows, intake can drop to just over two-thirds of what is needed to meet nutritional requirements, compromising both the sow and the litter.<\/p>\n
In addition to eating less, the animals change their eating patterns. On hot days, they concentrate their food intake during the cooler times, such as early morning and late afternoon or evening. "Their eating behavior becomes guided by the attempt to escape the heat," explains the PhD in Animal Bioclimatology.<\/p>\n
The role of the environment in the warehouse.<\/b><\/h4>\n
The difficulty pigs have in dissipating heat exacerbates the problem. Unlike other species, they have few sweat glands and practically don't sweat. The main way they lose heat is through panting and contact with cooler surfaces. "When air humidity is high, evaporation becomes less efficient, making the environment even more stressful," Silva mentions.<\/p>\n
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Therefore, the barn environment, which includes temperature, ventilation, humidity, and thermal radiation, has a direct impact on production. \u201cVentilation systems, evaporative cooling, floor cooling, and the use of drip irrigation are among the most adopted strategies to reduce the heat felt by the animals. These are effective solutions, but often expensive, requiring careful cost-benefit analysis,\u201d notes the PhD in Swine Nutrition.<\/p>\n
In addition to environmental management, adjustments to feeding are also gaining importance. Diets with higher nutritional density and lower heat production during digestion help compensate for reduced feed intake. Changes in feeding times, prioritizing the cooler periods of the day, can also improve performance. "Efficiency in pig production under extreme heat conditions requires a combination of appropriate environment, well-planned management, and adjusted nutrition," emphasizes the expert, adding: "In a context of global warming, caring for the environment has ceased to be merely a matter of animal welfare and has become an essential strategy for the economic sustainability of pig farming."<\/p>\n
The edition is also available in digital format, with free access. To read the complete version online, click here.\u00a0here<\/a>. Happy reading!<\/p>\n<\/div>\nTHE Bela Cereais<\/strong> works with the best grains on the market and also keeps you up to date with the latest news and analyses on agribusiness.
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