HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Bohstedt, G. Articles by Grummer, R. H. Search for Related Content PubMed Articles by Bohstedt, G. Articles by Grummer, R. H.

Salt Poisoning of Pigs¹

University of Wisconsin²

Abstract

LOSSES from salt poisoning of pigs seem to have occurred during many generations of stockmen. In letters or other reports of swine feeders, discarded meat brine and salty whey from cheese factories, constituting perhaps the last drippings into an empty whey tank, have been held responsible for such cases of poisoning. A craving for salt may have played a part in causing an excessive intake of salt, especially when present in a palatable liquid. Management of affllicted pigs, the steps leading up to the occurrences of poisoning or therefore the conditions necessary for poisoning pigs, usually have not been specifically indicated and have been difficult to establish.

A question may be whether the term "poisoning" as applied to salt is appropriate, or whether it is merely a heavy concentration of salt in the digestive tract of pigs that may cause fatal dehydration of vital tissues. This is an academic question, however, for in the end, whatever the specific effect of large amounts of salt, a pig is dead.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station, Madison, This work supported in part by the Salt Producers Association, Chicago, Illinois.

² Department of Animal Husbandry, Madison, Wisconsin.