Identifying Common Pig Diseases: Symptoms and Treatment

Pig diseases can be classified as viral, mycoplasmal, or bacterial. Some common swine diseases include African swine fever, hog cholera, swine brucellosis, swine dysentery, pneumonia, and roundworm infection, among others. Successful pig husbandry relies on proper management, including adequate housing, feeding, and implementing strict disease control programs.

To prevent losses due to diseases and management-related issues, it is crucial to prevent the chilling of piglets and ensure proper ventilation.

General signs of pig diseases include high fever, dullness, weakness, vomiting, diarrhea, coughing, labored or rapid breathing, weight loss, and sudden death, among others.

General Behavior and Attitude of Healthy Pigs

1. Healthy pigs should exhibit strength and remarkable vigor.
2. Healthy pigs should be alert.
3. The tail should be curled.
4. The mucous membranes should have a deep pink color.
5. The snout should be moist.

Signs of Sick Pigs

1. Signs indicating illness in pigs include wrinkled skin, uncurled tail, and rough hair coat.
2. Appetite: Pigs generally have a keen appetite. A lack of appetite can be a severe sign of poor health. However, a good appetite does not rule out illness.
3. Posture: Lameness, paralysis, reluctance to move, or difficulty in movement may be observed.
4. The general body condition should not be excessively fat or too thin.
5. In white-skinned pigs, the skin may become reddish.
6. Diarrhea, which may sometimes be bloody or blood-stained, may occur.
7. Droopy ears (pointing downwards) and sometimes dull eyes may also be present.

Note: If the pig is fat, thin, or emaciated, this condition is long-standing. Compare this pig to others in the group. The feces of pigs should be firm and pellet-shaped. If there is a coating of blood or mucus, it indicates ill health.

Physical examination of pigs can be conducted for the following reasons:

1. In the case of a single sick pig.
2. When investigating an outbreak of a disease in a herd.
3. As part of a herd health program to assess performance in various production parameters and disease control.

Note: Regardless of the purpose, the examination must include a history, an examination of the environment, and a physical examination of individual pigs.

Physical Examination of Individual Pigs

Pigs are generally unaccustomed to restraint and may resist it by squeaking. To minimize the negative impact of restraint on pigs, it is important to handle them carefully and ensure their comfort and well-being.

Injection Sites for Pigs

Intravenous injections are given in the ear vein or the lateral aspect of the pinna with the needle facing away from the tip of the ear.

Subcutaneous injections are given behind the ear in adults and on the flanks of piglets.

Intramuscular injections are given in the muscles behind the ear in older pigs and the muscles of the rump in piglets.

Viral Diseases of Pigs: Swine Fever

Swine fever is a highly contagious disease of pigs characterized by ataxia, lymphoid necrosis, and hemorrhages in various tissues. It has a global distribution, and two antigenically distinct viruses associated with it have been identified:

1. Hog cholera (classical swine fever)
2. African swine fever.

Hog cholera:

Hog cholera is a highly contagious disease/infection in pigs that presents with a sudden onset, fever, high morbidity, and mortality within a suspected herd. It is also characterized by hemorrhagic lesions observed during post-mortem examinations.

Cause of Hog Cholera:

Hog cholera is caused by a virus belonging to the genus Pestivirus of the Flaviviridae family. This Pestivirus is antigenically related to the Bovine viral diarrhea virus.

Transmission of Hog Cholera:

The most common method of transmission is through direct contact between healthy pigs and those infected with the CSF virus. The virus is usually acquired through ingestion or inhalation. Hog cholera is endemic in many parts of South America, Europe, and Asia. The virus is highly resistant to adverse conditions, even when frozen, but can be effectively eliminated by ordinary disinfectants.

Pathogenesis of Hog Cholera:

The virus enters the body through the digestive or respiratory tract and reaches the local lymph nodes, where it multiplies. Viremia occurs after 24 hours, and the virus localizes in the endothelial cells of blood vessels and lymphatics.

The pathological findings are related to the virus's attack on the endothelial cells of small blood vessels and reticuloendothelial cells. This leads to hematopoietic damage and impairment of phagocytosis, resulting in:

1. Immunosuppression
2. Impairment of humoral defense due to widespread lymphoid and lymph node necrosis and partial or total destruction of antibody production
3. Vascular damage causes permeability and escape of blood plasma, leading to edema. Leakage of cellular components causes petechial hemorrhages throughout the body.

The clinical signs of hog cholera in pigs include fever, hemorrhages, lethargy, yellowish diarrhea, vomiting, and purple skin discoloration of the ears, lower abdomen, and legs. Neurological signs, reproductive failures, and abortion may also be observed.

These signs include:

The symptoms associated with the condition include conjunctivitis, reluctant walking with swaying movement, constipation, foul odor, diarrhea, occasional vomiting, erythema, purplish skin, and dyspnea.

Note: Nervous signs occur early in the disease, followed by incoordination and ataxia. Pregnant sows may experience abortion, and mortality can be as high as 90%. In acute cases, all signs may not be present in a single deceased pig.

Signs in the acute form include:

1. Enlarged hemorrhagic lymph nodes
2. Petechiation in the kidneys, bladder, and lungs (pathognomonic)
3. Infarction of the spleen (splenic infarcts are pathognomonic)
4. Button ulcers (1-2cm with a necrotic center) are commonly seen in the proximal portion of the colon, but may occur elsewhere in the intestines
5. Occasionally, large quantities of free blood are found in the kidney
6. Chronic cases show lymphoid atrophy.

Diagnosis of Hog Cholera:

1. Clinical signs accompanied by high fever in a large number of pigs and trembling of piglets
2. Post-mortem findings
3. Demonstration of the virus through a polymerase chain reaction
4. Enzyme-linked immunosorbent assay
5. Virus Isolation in pig kidney cells
6. Fluorescent antibody test

Control of Hog Cholera:

Hog cholera can be effectively prevented by the use of anti-hog-cholera serum. It should be used as a preventive measure, though its curative properties should not be entirely disregarded.

Vaccination is another method of control, using a live attenuated vaccine called the Lapinised virus vaccine. Sows should be vaccinated four weeks before farrowing to protect the piglets through colostrum. Vaccination can also be administered to piglets at 30-60 days of age, with a booster shot after nine months.

In the European community, a slaughter policy has been implemented, leading to the successful eradication of the disease. Additionally, disinfection of protective clothing and infected premises on the farm is crucial, with commonly used disinfectants such as a 1:50-80 phenol solution.

Prevention of Hog Cholera:

To prevent hog cholera, the following measures should be taken:

1. Use of anti-hog cholera serum
2. Ensure that swill (food waste) containing pieces of pork is boiled before feeding it to pigs
3. Introduce pigs only from premises shown to be free of the disease
4. Discourage visits by pig dealers

Swine Disease Prevention Strategies:

Preventing the outbreak and spread of diseases in pigs is vital for maintaining a healthy herd. The following strategies should be implemented:

1. Good herd management practices: This includes proper housing, feeding, and implementing strict disease control programs. Regular monitoring and observation of the pigs' health and behavior are essential.
2. Careful observation: Be vigilant for any signs of illness or abnormal behavior in the pigs. Early detection can help prevent the spread of diseases.
3. Quarantining of ill pigs: Isolate sick pigs to prevent the spread of the disease to healthy individuals.
4. Healthy pig feeding: Provide a balanced and nutritious diet to promote the overall health and immune function of the pigs.
5. Maintaining health and hygiene: Ensure cleanliness in the pig's living environment, including proper waste management and sanitation practices.
6. Providing a clean environment for the animals: Proper ventilation and temperature control are important to prevent the chilling of piglets and ensure adequate airflow.

Conclusion

In conclusion, maintaining the health and well-being of pigs is crucial for successful pig husbandry. Proper management practices, including adequate housing, feeding, and strict disease control programs, play a significant role in preventing losses due to diseases and management-related issues. It is essential to be familiar with the general signs of pig diseases and be attentive to any changes in the pigs' behavior and health.

Healthy pigs exhibit strength, vigor, and alertness, with curled tails and deep pink mucous membranes. On the other hand, signs of illness include wrinkled skin, uncurled tails, rough hair coat, loss of appetite, lameness, and diarrhea. Conducting physical examinations of individual pigs is important for identifying and diagnosing diseases, and it should include a history, an examination of the environment, and a thorough examination of the pigs themselves.

When it comes to specific diseases like hog cholera, understanding the cause, transmission, and pathogenesis is crucial. Hog cholera is highly contagious and can lead to severe symptoms and high mortality rates. Prevention and control measures such as vaccination, the use of anti-hog cholera serum, and proper disinfection protocols are essential in managing the disease. Additionally, implementing good herd management practices, careful observation, and maintaining a clean and hygienic environment are vital strategies for preventing the outbreak and spread of diseases in pigs.