Heat stress occurs when pigs face high temperatures and humidity that exceed their ability to regulate body temperature. Because pigs cannot sweat, they rely on panting and reduced feed intake to cope- responses that limit growth, reduce feed efficiency and raise production costs, particularly in finishing pigs where feed demand is highest.

Effective control requires an integrated approach that combines environmental management and nutrition. Improving ventilation, adjusting stocking density and timely marketing reduce heat load, while nutritional strategies such as adding dietary fat, lowering fiber and optimizing amino acid density help pigs maintain performance. Feed additives that ease metabolic strain and support feed efficiency add further value, protecting herd health and profitability when conditions put animals under stress.

By combining proactive management with targeted nutrition, producers can reduce the impact of heat stress, protect pig health and safeguard profitability during periods of elevated temperature and humidity.