FACTS ABOUT PIGS

Te Awamutu Courier, Volume 52, Issue 3771, 19 June 1936, Page 3

FACTS ABOUT PIGS

TEMPERATURE, RESPIRATION, AND PULSE. The temperature of the pig:’s body is normally 102.6 F. It varies from this to a degree or so higher, and is higher than normal in very young animals. The temperature is taken with a clinical thermometer, and to obtain correct normal temperature the animal should be normal, for its body heat rises after a meal or after vigorous exercise, and is of course high at the time the sow is nearing cr passing through her farrowing period. It is higher during humid weather and when fully fed than under the reverse conditions. The temperature of a pig is taken by means of a clinical thermometer inserted into,the back passage (the anus) and held there for not less than 60 seconds, and for preference for a longer period if the animal, is quiet and readily handled. Care should be taken to “ set ” the thermometer before use—that is, to see that; the mercury is sufficiently below the line of normal temperature of the animal’s body. Care in handling is emphasised so that the results may be looked to as correct. Some experience is needed in reading a clinical thermometer, as the column of mercury is not always seen readily. The normal respirations of the pig are about 15 respirations per minute. The breathing is short and jerky in cases of inflammation of the lungs, but is normally undisturbed. The normal pulse is about 75 beats per minute, the pulse being taken on the inside of the foreleg. The respirations of the pig are, of course, observed by closely watching the animal when it is in normal condition, and not overheated or excited after a chase. Temperature, respiration, pulse,.a,njj„ gait of movenjent are all important in the diagnosis of disease, and it should be the aim of the pig raiser to become conversant with each. Pigs are friendly disposed, and can be trained to obey; but they should at all times be treated firmly, be well fed, well managed, and well cared for.