Pig Ailments and Prevention

Manawatu Times, Volume 61, Issue 43, 21 February 1936, Page 3

Pig Ailments and Prevention

DEMONSTRATION AT LONGBURN.

In accordances with, its established policy of service to farmers in all branches of j>ig husbandry, the Mana-watu-Oroua Pig Development and Recording Club was responsible for the staging of yet another series of demonstrations ou Wednesday. On this occasion the venue was the Longburn freezing works, where special arrangements had been made for a series of short addresses on subjects which have a vital bearing on problems that arc daily confronting those engaged in the pig industry, more particularly as they relate to various forms of common diseases met with and other blemishes which detract from the value of the dressed carcase.

The demonstration had been made possible by the hearty co-operation of the management of the Longburn works, who had placed every facility at the disposal of the club. In addition, a careful selection of slaughtered carcases suitable for demonstrating the features that were to bo explained in the addresses had been made by Mr H. Newport, works manager, and the stock inspectors. These exhibits were so displayed and labelled that they wero to some extent explanatory and in the aggregate collection provided a striking illustration of the multitude of disorders and blemishes of more or less importance that are met with and have to be combated in the course of producing a carcase of the highest quality. Briefly mentioned, attention was particularly directed to the incidenco of pluerisy, hydatid cysts, tuberculosis in the head, neck, and body, pyaemia, arthritis, and necrotic ulcers. These, disorders were described under the general heading of diseases. Blemishes were displayed under labels indicating skin discoloration, seedy cut, bruising, abscesses on foot, and body, and faulty operations. The demonstrators were Mr E. P. Neilsen, recording officer of tho Mana-watu-Oroua Club, who dealt with type and conformity in the live pig; Mr McIlwaine, veterinary officer of tho Live Stock Division, who spoke about diseases and their common causes; and Mr Drysdale, chief grader of the New Zealand Meat Producers’ Board, who outlined the type of carcase most suitable for trade purposes. Introducing .the proceedings, Mr C. P. McMeekan, secretary of tho Recording Club, expressed thanks to all who had co-operated in making tho demonstration possible and particularly to tho Kiwi Bacon Company and its stall. To the farmers present Mr McMeekan pointed out that the Recording Club was desirous of giving whatever assistance it was able to perform to all formers, and ' everyone was invited to make full use of its service. This service was free and the recording officer was always available on request. The pig industry, he said, had possibilities for expansion, but in order to gain the fullest benefits tho producers had to realise their responsibilities in securing the highest quality of the article placed on the market. Porker and Baconer Type. Dealing with the different, requirements of carcases suitable for the pork or bacon trade, Mr Neilsen displayed a chart illustrative of different types of pogs at varying ages and the trade group they would, fall into at various stages of growth and carcase weights. The ideal porker was a balanced carcase marketed at from 60 to 801 b, while the baconer most in demand must have a range weight of from 13u to 1501 b. In view of the known fact tnat the age and weight at which a pig was marketed made all the difference in carcase proportions in the dressed pig, Neilsen drew attention to the great difficulty in securing a dual purpose animal. Although a proportion of pigs did conform reasonably well to both standards, it was very unusual to find an ideal 801 b. porker that could be carried to top baconer weight and retain its first-grade qualities. It would invariably be too short and too fat. On the other hand, the ideal baconer with fine shoulders and good length of side rarely made a first-class porker, because at those weights it had not had time to develop properly, and when killed it was unfinished and too leggy; w r hereas, if carried on to bacon -weight, it would meet, all requirements. Thcso differences in type were distinguishable right from birth. This point was illustrated by photographs of the two types of pigs. Tho pictures showed the growth and carcase development of the same pigs from three weeks old until the time of slaughter. Before concluding, Mr Neilsen demonstrated on a number of selected live pigs and from the various types before him indicated their suitability for the needs of the retailer and consumer. Common forms of Disease.

In the wide range of his subject matter, Mr Mcllwainc was unable, to devote much time to each, separate feature. After drawing attention to the heavy toll made by disease and blemishes and the tightening up of regulations with respect to all meat slaughtered for human consumption the speaker mentioned that the presence of disease was almost entirely duo to preventable causes. The germs of disease were covered in the food or were encouraged by bad housing, insanitary conditions, or by badly balanced food rations. For purposes of illustration, types of disease were indicated in the carcases on view. Dealing with tuberculosis, it was shown that the trouble was sometimes found only in the glands of the head, and did not spread to the body. In such cases the head only is condemned. When it is found in the body, the whole carcase is discarded. The most common cause of T.B. infec-

tion was through the cow’s milk used for food. Speaking of pleurisy; Mr Mc-

Ilwaine referred to this as another very common complaint which was largely attributable to tho semi-open air system of management by which young growing pigs were often exposed to sudden and extreme changes of weather. Exposed, draughty sleeping quarters wero also conducive to lung troubles and unthriftiness. The sudden change of food at weaning timo often checks the growth of pigs and weakens their resistance to disease. It is advisable when taking weaners off tho rich milk supplied by their mothers to supplement the lower fat content of the skim milk with a little meal and animal fat. This prevents a check in growth and fortifies the young animal’s powers of resistance. The effects of pleurisy in various stages of development and the reasons why carcases so affected were unexportablo were shown from actual examples.

Dealing with external disorders, attention was drawn to unsightly ulcers which were responsible for the whole or partial rejection of carcases. These sores should bo treated on their first appearance, and could be effectively dealt with by scrubbing the affected parts with a stout brush and soapy water to remove the proud flesh. When thoroughly clean, the sores should be dusted over with tartar emetic. Mr Mcllwaine dealt fully with other internal disorders which add to the mortality or retard tho growth of pigs, and as a general recommendation towards prevention he repeated that strict attention to all details of management would go a long way to lessening the losses now caused by disease. Types of Porkers and Baconers. Mr Drysdale opened his remarks by outlining the types of porkers and baconers that the trade was now remanding. He pointed out actual carcases that conformed very closely to the highest English standard and, in particular, drew attention to present weaknesses in the general average of baconer pigs in the Dominion. The main faults were that they were inclined to be too short and too fat. If our farmers wanted to secure finest selected grades efforts must bo consistently directed towards securing a uniform grado of high-class pigs that will successfully meet all competition. The farmers of New Zealand could not afford to produce anything but firstgrade or finest selected pigs, and in their endeavours to reach and maintain that standard care must bo taken to correct any preventable errors. In this connection it was mentioned that skin discoloration in porkers was objected to by retailers. In catering for the porker trade the mating of a white pig with another of a dark skin breed should be avoided. The process of singeing with the baconer removed tho skin discoloration, but as porkers were not singed it was necessary to obviate the trade objection by prevention. Another very prevalent blemish and a source of loss was that caused by bruises resulting from rough handling on the farm or in transit to the works. Much of this could be avoided by cateful handling of the pigs. Faulty operations wero another, cause of disfigurement and consequent loss, and great care should be taken when the operation was performed.

Mr Drysdale emphasised the need for producing a well-balanced type of baconer in.which the shoulders were light, the sides long and the hams well filled and meaty. Some good pigs were spoiled by overfeeding, resulting in gross fatness; others again were presented in an unfinished condition due to uderfeeding or the want of judgmeot as to when a pig wash in prime condition. Bearing in mind tho exacting needs of the market, every care must be taken to produce only the best, and every opportunity, such as that presented to-day, should be seized by farmers to improve their knowledge and make themselves conversant with every phase of the business of pig rearing and fattening. In each, instance tho speakers were listened to with close attention and a great deal of information was sought by direct questions relating to tho points raised in the addresses. A vote of thanks to the speakers,. works officials and staff terminated a very instructive gathering.