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Stimulating sows to stand when you enter the farrowing house encourages eating, drinking, and defecation. The inclusion of fat in the sow's lactation diet has been modelling shown to increase milk-fat content. During the summer months, or when the farrowing house becomes overheated, the addition of fat to the sow's diet may also be of benefit in reducing the body-heat modelling stress and in improving the sow's subsequent rebreeding performance. The inclusion of fat (5 to 10%) in the lactation diet results in a lower amount of heat being released during the digestion process, resulting in lower heat stress on the sow. The synthesis of milk proteins by the mammary gland is influenced largely by genetics and the dietary amino acid supply. Under conditions when the diet does not provide an adequate quantity of amino acids for milk production, body tissue proteins are selectively broken down, and the released amino acids are used for milk protein synthesis.
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