Performance degradation in pigs
Heat stress impairs zootechnical performance of pigs. It is also accompanied by a degradation of carcass quality.
In the summer period, UNIPORC data show a decrease in the muscle content of the carcasses, an increase in fat content and consequently a degradation of the TMP, of the order of 0.4 points. This reduces the added value paid to the farmer.
Chronic heat stress can also reduce consumer acceptability of meat due to pale color and lower water retention capacity (seepage and cooking losses).
It is therefore important to ameliorate the impact of heat stress on pigs.