Principles of building a healthy diet in modern industrial pig farming

Abstract

Excessive differentiation of pigs by meat qualities corresponds to well-defined genetic data and has led to a weakening of the constitution.The heart has become relatively small, the blood volume is large with a thick consistency, the hypothalamus is underdeveloped, the thermoregulation mechanism is not well-established, and the limbs are very weak.Intensive breeding of such pig breeds under the conditions of industrial technology implementation coincides with the most powerful negative impact on mental sensitivity and a tendency to herd hysteria.Among the main reasons for the decrease in adaptation to the microclimate of pig keeping, experts highlight: 1) the need to optimize pregnancy, 2) early weaning of piglets from maternal nutrition, 3) the formation of very large groups of piglets (more than a thousand) for growing and fattening, 4) transportation of animals, which causes a stressful state, which is accompanied by a decrease in the quality of meat products.The biochemical basis of the emotional stress response of animals is oxidative stress, which can be counteracted with the help of the powerful antioxidant chitin-glucan-melanin complex from the tinder fungus F. fomentarius (CHMC).At the same time, CHMC has an aseptic mechanism of action. Unlike antibiotics, it is not toxic to the host cells and is simultaneously aimed at overcoming non-infectious diseases by binding the detritus of the body's own tissues, mediators of the general inflammatory reaction, free radicals, in particular reactive oxygen species, nitrogen, etc.The introduction of CHMC into feed mixtures reduces signs of stress reaction, has a positive effect on the blood system, excretory system and immunity. The result of such a policy is an improvement in the health of the studied pigs, an increase in the quality and reduction in the cost of meat obtained from them.