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Bulletin No. 21 - Spring 2005
VirologyInternational Society for Animal Hygiene ? Saint-Malo - 2004
GYMNICH S, KNURA-DESZCZKA S, PETERSEN B
Implementation of the acute phase protein haptoglobin in encompassing preventive health programs in pig production.
Proceedings of the International Society for Animal Hygiene, 2004, 121-122
The development of an enzyme immunoassay for the determination of porcine haptoglobin (Hp), an acute phase protein (APP), in meat juice was reported last year in the issue Nº17 of the Bibliographical Bulletin. This enzyme immunoassay was used in the present study in order to determine Hp concentrations in serum of pigs at different stages of the production process, including at slaughter. Several types of farms were included in the study depending on whether piglets originated from a single supplier or from several suppliers and according to their hygienic status. Lower Hp levels were found in farms rearing pigs originating from a single supplier, in pigs which had caused less than €1,50 of medical treatments prior to the rearing stage, in pigs with daily weight gain over 350g during the rearing period, in pigs reared in a more hygienic environment and in pigs tested negative for Salmonella antibodies. These results confirm that the measurement of Hp is a valuable indicator of the health status of pigs at the various stages of production and indicate that it could be used for prevention strategies.
