Service Communautaire d'Information sur la Recherche et le Développement - CORDIS

Haptoglobin in slaughter pigs

A cross-sectional study was conducted with 617 finishing pigs aged 10 to 25 weeks in 11 commercial herds of different health status as defined by the Danish monitoring program for specific pathogen free (SPF) herds.

A standard clinical examination was performed and a blood sample was obtained from each pig for determination of haptoglobin concentration in serum. A significant difference in haptoglobin concentration between herds was observed. This difference was not only related to the health status declarations.

Likewise, SPF-status combined with age was found to influence the haptoglobin concentration. Pigs aged 10 to 14, 15 to 19 and 20 to 25 weeks in conventional herds had a significantly higher haptoglobin concentration compared to SPF-x pigs of the same age (P = 0.01, <0.001 and <0.001, respectively). No difference between SPF-x pigs of different age was observed. Conventional pigs aged 15 to 19 and 20 to 25 weeks were found to have a higher haptoglobin concentration than conventional pigs aged 10 to 14 weeks (P = 0.005 and 0.01, respectively). Lame pigs and pigs with tail or ear bite were found to have an elevated haptoglobin concentration in serum (P < 0.001). No significant effect of respiratory symptoms or umbilical hernia was found.

More information on the APP IN PIG PRODUCTIO -project can be found at: http://www.gla.ac.uk/appinpigs/

Reported by

Royal Agricultural and Veterinary University
Royal Agricultural and Veterinary University, Grønnegårdsvej 2
1870 Frederiksberg
Denmark
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