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400 Functional amino acids to improve pig robustness


 Pigs are continuously exposed to pathogens and immune-stimulatory antigens that negatively impact animal productivity. In general, this decrease in productivity is the result of reduced feed intake and increased demand for nutrients to mount an immune response. In addition, immune system stimulation alters amino acid metabolism and utilization, with amino acids redirected from growth towards supporting the immune response. A number of previous studies have shown that nutrient requirements for some amino acids, such as methionine, tryptophan, and threonine, are higher in immune-challenged vs. healthy animals, and supplementation with these “functional” amino acids may improve performance and the immune response. In addition to effects on whole-body growth, both dietary composition and immune challenge result in significant physiological alterations to the gastrointestinal tract, including changes in gut motility, permeability, digestive enzyme secretion, absorptive capacity, and mucin production. Alterations to the gut epithelium induced by dietary protein and/or fiber content may lead to increased susceptibility to pathogens and immune stimulation. Functional amino acids have been shown to be important in the maintenance of gut barrier function as well as immune response. An increased understanding of the interaction of nutrition and the pig’s immune response will be a key component in efforts to reduce feed costs and antibiotic use while improving animal robustness and profitability of the swine industry.