Heat stress in swine-a review

Heat stress (HS) is one of the major economic impacts on production efficiency in swine industry by reducing voluntary feed intake with subsequent negative consequences on growth, production and reproductive performance. HS reduces the blood flow to the intestine, disrupts intestinal barrier function, increases permeability of endotoxin and leads to endotoxemia and systemic inflammatory response. HS increases glucose utilization by enhancing pancreatic insulin secretion, decreases carcass composition by reduction of protein synthesis, induces oxidative stress and reduces endogenous antioxidants. HS in swine can be managed by provision of adequate ventilation, adlibitum water, adequate cooling of the animal, reduced protein diet with balanced amino acid, reduced fibre content of diet, supplementation of electrolytes and exogenous antioxidants.