Table 3. Effect of THI on blood profiles of finishing pigs

Item	Treatments		SEM	p-value
Temperature (°C)	23–24	32–33
Humidity (%)	35	80
THI1)	68	87
WBC (103 /μL)
D0	19.81	19.92	1.14	0.945
D14	20.26	17.88	0.53	0.013
RBC (106 /μL)
D0	6.06	6.13	0.37	0.891
D14	6.14	6.42	0.27	0.484
HGB (g/dL)
D0	10.93	10.34	0.81	0.622
D14	10.93	10.92	0.81	0.995
HCT (%)
D0	32.06	30.79	1.26	0.499
D14	32.84	33.14	1.73	0.905
PLT (103 /μL)
D0	454.32	413.42	31.67	0.388
D14	474.49	403.31	26.35	0.093
MCV (fl)
D0	49.25	49.29	1.26	0.984
D14	47.37	49.24	1.75	0.478
MCH (pg)
D0	15.89	15.79	0.62	0.913
D14	15.99	15.99	0.69	0.998
MCHC (g/dL)
D0	32.24	32.34	0.60	0.915
D14	32.68	32.52	0.69	0.875

The data reported represent the means of 12 replicates (5 pigs/pen).
THI = (1.8 × temperature + 32) – [(0.55 – 0.0055 × relative humidity) × (1.8 × temperature – 26.8)].
THI, temperature-humidity index; WBC, white blood cell; RBC, red blood cell; HGB, hemoglobin; HCT, hematocrit; PLT, platelet; MCV, mean cell volume; MCH, mean corpuscular hemoglobin; MCHC, mean corpuscular hemoglobin concentration.