Effects of nutrition on pregnant and lactating sows

It has been suggested that the long-term reproduction of the sow is best served by minimizing weight and fat loss in lactation. Such a strategy would require only a minimal restoration of weight in the following pregnancy, which would be beneficial, since the greater feed intake and weight gain in pregnancy, the greater the weight loss in lactation. Feeding ad libitum should be practised during lactation while gestation feed intake must be held low. A relationship between feed intake and embryo survival has been demonstrated in several studies, but the data are sometimes difficult to interpret. High energy feeding during the premating period and during early pregnancy, however, are often associated with increased embryo mortality. A short-term starvation in lactation decreased prolactin to post-weaning concentrations, and insulin and glucose to very low concentrations. Prolactin increased very rapidly after refeeding indicating that a neural mechanism might be involved. The increasing levels of cholecystokinin after refeeding and the neural reflex triggered might be related to this increase in prolactin. No changes in LH release were observed during the periods of starvation or refeeding. The catabolic rate during the first week of lactation is higher in sows with higher backfat thickness than in late gestation. As lactation progresses a more balanced metabolism is achieved regardless of backfat thickness before parturition. High-weight-loss primiparous sows need a longer recovery period from their negative energy balance during lactation than do low-weight-loss primiparous sows or multiparous sows. Several investigations have demonstrated that sows losing excessive amounts of body weight have extended weaning to oestrous intervals and an increase in anoestrus. Sows with low body-weight loss during lactation have higher plasma insulin and lower cortisol around weaning than do sows with high body-weight loss. What remains undefined is the degree of weight or condition loss below which an extension in the remating interval will occur and the level of dietary energy intake required to prevent this extension.