Risk Factors for Antibiotic Treatment of Pigs Between Birth and Slaughter – A Longitudinal Study
Abstract Background: Recently, we found an association between antibiotic treatment and antibiotic resistance in fecal Escherichia coli from rearing pigs during their life. In this study, our aim was to investigate potential risk factors for antibiotic treatment at different production stages of these pigs.Results: In a longitudinal study, antibiotic use was recorded in commercial pig production chains, starting in 29 breeding herds. Information on housing system and management, management of animals and feeding, animal health and performance was surveyed in the herds. In total 55, 57 and 66 variables were evaluated for the production stages suckling, weaning and fattening. In descriptive and univariable analyses seven to eight variables per production stage were associated with antibiotic use. In multivariable analyses, rodent control carried out by a company was associated with an increased risk of antibiotic treatment (odds ratio (OR), 6.86, confidence limits, CL, 1.12 – 41.83, p = 0.023) at suckling. At weaning, production type (farrow-to-finish vs. movement of pigs to another farm after suckling or weaning; OR 0.15, CL 0.02 – 0.89, p = 0.023) was associated with the risk of antibiotic treatment. During the fattening stage, animals were treated more often when the number of weaned piglets per sow and year increased (additional piglet: OR 2.5, CL 0.6 – 29.6, p = 0.0172).Conclusions: Different risk factors were associated with an increased risk of antibiotic treatment in the individual production stages. Therefore, focus on specific measures, especially at suckling and weaning, when most antibiotics are used, is needed. Further research on key factors driving antibiotic use and the causative pathogens that require treatment is necessary in pig production.