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Modelling the effects of social stressors on the food intake and performance of growing pigs

Published online by Cambridge University Press:  20 November 2017

I.J. Wellock ,
G.C. Emmans  and
I. Kyriazakis
I.J. Wellock*
Affiliation:
Animal Health and Nutrition Department, Scottish Agricultural College, Edinburgh, EH9 3JG, U.K
G.C. Emmans
Affiliation:
Animal Health and Nutrition Department, Scottish Agricultural College, Edinburgh, EH9 3JG, U.K
I. Kyriazakis
Affiliation:
Animal Health and Nutrition Department, Scottish Agricultural College, Edinburgh, EH9 3JG, U.K
*
E-mail: i.wellock@ed.sac.ac.uk
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Extract

The performance of commercial pigs is often below that seen under good experimental conditions. At least some of this decrease in performance can be attributed to environmental stressors. Stressors in the physical environment have been modelled (e.g., Black et al., 1986) allowing predictions of performance under varying conditions to be made. However, the influence of social stressors, including group size (N), space allowance (SPA, m2/BW0.67), feeder space allowance (FSA, feeder spaces/pig), and mixing, on pig performance, although undeniable, is generally ignored in pig growth modelling. The aim here was to quantify the effects of the major social stressors on the performance of growing pigs. Genetic variation in the ability to cope, and the social stressor effects were integrated to produce a more general growth model.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 18
Copyright
Copyright © The British Society of Animal Science 2004

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References

Black, J.L., Campbell, R.G., Williams, I.H., James, K.J. and Davies, G.T.. 1986. Simulation of energy and amino acid utilisation in the pig. Research and Development in Agriculture 3: 121–145.Google Scholar
Wellock, I.J, Emmans, G.C., and Kyriazakis, I.. 2003. Modelling the effects of thermal environment and dietary composition on pig performance: model logic and concepts. Animal Science 77: 255–266.CrossRefGoogle Scholar