Salmonella problems in slaugtherpigs
Salmonella in slaughter pig herds is an expensive acquiantance
During winter the risk of containing a higher level of salmonella is increased. This is due to the low air change, that effect the indoor climate in a negative way. The recommendations for reducing salmonella are well-known by most, but we still experience inquiries where salmonella has become a problem.
We have put together a list with the different feeding measures for keeping a good gut health and actions if the herd is experiencing problems. Beside bellowed it is recommended to disinfect the pens with chalk after washing.
Feeding measures for a good gut health:
Coarser grinding the feed
In the pursuit of a low as possible feed consumption, the feed is normally grinded in the finest possible way. This is a well-known risk factor for the occurrence of positive meat juice tests. A higher feedconsumption must be expected by a coarser grinding of the feed. A decrease in the feed utilization by +0,10 FU/kg gain costs about 1,6 €/slaughterpig (calculated on Danish prices) - but it does not have to be so much. If you stick to your recommended sieve profile; 60 % particles below 1mm and 40 % particles between 1-2 mm (weighed into the grain part) the feed utilization will be at an acceptable level.
Minimum 25 % barley
Most of the slaughter feed already contains a certain amount of barley which means that most already is for filling this recommendation. If the feed is supplied with 10 % oat the cost is around 0,6-0,8 €/slaughterpig (calculated on Danish prices).
Moderate level of protein
A reduction of 5 g. digestible crude protein/FU saves 0,5 €/slaughterpig. But can result in a lower meat percentage - be aware of this! -1 % meat costs 1,5 €/slaughterpig.
Wet feed works positive in reducing unwanted bacteria growth if pH is at a sufficient low level, it has to be below 5. For a natural low pH level tempered water (25oC) in the wet feed container is to be used. Higher temperatures increases the fermentation which leads to a low pH level in the feed. Is this not a possibility the pH level is tunable by adding 2 BAC (per thousand) formic acid. 2 BAC of formic acid costs 1,35 €/slaughterpig, if added to all feedings. HACCP-certification is necessary for buying formic acid.
Adding organic acid by 0,5-1 %
If you are having troubles with gut health in your herd, all of the actions above should be combined with adding organic acid in the feed.
0,5 % Acid in the feed is in most situations sufficient and costs less than 1,35 €/slaughterpig. In certain circumstances it can be advisable to add 1 % acid for a short period of time. Beside the effect on salmonella adding organic acid will make the herds welfare better, mainly due to an improvement in their gastrointestinal health. Handling mineral mixtures with added acids, does not require a HACCP-certification.