Post-weaning multisystemic weakness syndrome (PMWS) has occurred in all farms around the world. The earliest case was reported in Denmark in 2000. In May 2004, 400 farms in Denmark were affected. The core issue of veterinary care at the farm is how to control the disease and reduce the damage caused by PMWS. Therefore, the Danish Association of Pig Farmers, the National Pig Association, has initiated several studies on various aspects of PMWS. The role of vitamin E is one of these studies. Problem: PMWS and Vitamin E In the process of PMWS, porcine circovirus type 2 plays a very important and critical role. It is generally believed that typical PMWS must occur with the participation of other factors.
Vitamin E (alpha tocopherol) is extremely important for the normal function of the immune system. Vitamin E has the function of resisting oxidation and protecting cell membranes. The decrease in blood vitamin E levels that often occur after weaning is due to the limited absorption capacity of piglets. At the same time, it was found that the piglet immune system was seriously damaged when the PMWS was fatally infected. Therefore, this study was designed to investigate the low concentration of vitamin E in piglets when weaned on a PMWS-infected farm and was associated with post-weaning mortality. Answer: Additional vitamin E supplementation in suckling piglets may also be a way to reduce the loss of piglets due to PMWS in weaned pig houses. The best way to ensure high levels of vitamin E in piglets before weaning is to increase the concentration of vitamin E in the lactating sow feed. It is also possible to use the method of injecting vitamin E into piglets as an alternative route.
Analysis of the concentration of vitamin E in the blood of weaned piglets in three infected pig farms showed that the mortality after weaning increased with the decrease of vitamin E content after weaning (P=0.08). This study found that the vitamin E concentration of PMWS dead pigs in three pig farms after weaning was only slightly decreased after weaning compared with surviving pigs (P=0.07).
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