Summer and autumn are the peak seasons for growing and harvesting vegetables. Farmers often use leftover vegetable scraps—such as cabbage leaves, radish greens, celery stalks, and their leaves—as pig feed. In some cases, they even use old or wilted cabbages for several days before feeding them to pigs. Some farmers also cook these waste vegetables in pots, fermenting them for a long time before giving them to the animals. However, this practice can be extremely dangerous and may lead to pig poisoning, sometimes resulting in death.
Why does this happen? The answer lies in the fermentation process. When vegetables start to rot and ferment, they produce a harmful substance called nitrite. Once ingested by pigs, this toxic compound is absorbed into the bloodstream through the digestive system. It interferes with the oxygen-carrying capacity of hemoglobin, converting it into a form that cannot carry oxygen effectively. This leads to widespread oxygen deprivation in the body, affecting tissues and organs, and eventually causing respiratory failure and suffocation.
After being poisoned, pigs may initially show signs of restlessness, walking aimlessly, or appearing unsteady. They might experience difficulty breathing, have foamy saliva coming from their mouths, and occasionally vomit. As the condition worsens, they may collapse, become paralyzed, and ultimately die. Many affected pigs display purple-colored bruises on their bodies, and their eye membranes appear pale.
Therefore, it is crucial not to feed pigs with rotten or fermented vegetables. If you do use fresh vegetables, it’s best to wash and chop them first, then mix them with carbohydrate-rich feeds like cornmeal, sorghum noodles, or sweet potato dry noodles. This combination not only improves digestion but also ensures better nutrition for the pigs. Always prioritize safe feeding practices to protect your livestock and avoid serious health risks.
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