108 A Veterinarian’s Perspective on How Health and Nutrition Intersect

Abstract

Abstract Nutritionists and veterinarians have long recognized that the provision and consumption of all essential nutrients is critical to the health of pigs, in all production phases. Animals that are properly fed, and maintain adequate body stores, are better able to reach their full genetic potential and defend themselves from pathogen invasion. This may be due to better tissue integrity, proper antibody production, improved detoxifying ability, and many other factors (Shurson et al, 1998). The pathology of various infectious organisms can influence absorption and the metabolism of nutrients, and inadequate nutrition can worsen the frequency, duration or pathogenicity of infectious disease. Herd health programs can only be most effective if pigs have adequate nutrition. Although much attention has been given to diagnostics, immunology, epidemiology and surveillance of infectious challenges, there is still relatively little known about the interactions viruses have with digestibility, metabolism and tissue accretion (Gabler et al, 2017). There is increasing interest in discovering ways to support the immune system, as improved alternatives are necessary with evolving restrictions on antibiotic use, zinc and others. The future demands a holistic approach to create resilient, robust animals, and that we identify alternatives that improve the productivity and overall wellbeing of food animals. It is well established that the gastrointestinal tract is the largest interface between the external and internal environments of the pig, and that the pig gut microbiota plays a critical role in maintaining metabolic homeostasis in harmony with a myriad of other physiological functions. Knowing this, how do we “feed the gut” and support a proper microbiome? What considerations do we need to have for the wean pig, the growing pig, the often-forgotten replacement gilt, and the challenges and environments they encounter? In this presentation, we will describe the relationships of nutrition and health, and how they can influence productivity.