LOSS OF PIGS

Te Awamutu Courier, Volume 60, Issue 4229, 10 January 1940, Page 7

LOSS OF PIGS

CONCERN AT TOLL OF DISEASE.. ADVICE TO FARMERS It is reported that considerable numbers of pigs have died of an unidentified ailment on farms in th* Raglan district and dairymen wJw supplement their butter fat cheques by raising pigs for pork or bacon are said to be much perturbed about the possibilities of the scourge spreading. In a chat with Mr G. B. Melrose, district inspector of stock, we gaTltered that the ailment is known as Salmonella Suipestifer, and that ft is due in most instances to insanitary conditions in the styes and yards. The trouble usually clears up ’iri"a few days, especially if the farmer has busied himself in clearing up Utter and drying out puddles- of stagnant water, etc., in or near the yards. A remedy for the trouble that has proved effective is to add a dessertspoonful of Condy’s crystals to a forty’ .gallon drum of milk. Mr Melrose directed attention to an article, published in the August number of the Journal of Agriculture, .by Mr D. Marshall, the well known veterinarian at Hamilton. We quote: This is probably the commonest infection of pigs in Nc*w Zealand today, and is certainly responsible for more unthriftincss and mortality amongst younger pigs than any other single complaint. Whilst largely a dirt disease, occurring periodically and causing greater mortality where pigs are kept in efirty runs and under insanitary conditions, It may also appear occasionally whert the general lay-out appears satisfactory. In such cases there is never less some factor leading to lessened resistance. CAUSE. As with numerous other diseases o! -animals and man, we have (a) a bacterial factor the Salmonella suipesti fer, and (b) defects of hygiene anc nutrition which reduce the anirn'al’i vitality and allow rapid multipHca tion of the germ in the tissues unti it produces disease. In suipestifet disease these predisposing causes arc highly important. The suipestifei germ is however, accepted by author! ties as the bacterial cause. It was at one time believed to be the cause ol swine fever, since, by feeding culture of the germ to pigs, disease was pio duced with certain lesions in the in testines which at that time were thought to be typical of swine fever Later work showed swine fever to b( due to a virus invisible through the miscroscope and that suipestifer or ganisms were in many cases also pre sent and responsible for the gut les ions. S. suipestifer is found in large numbers in the lungs, liver and othei organs of pigs sick or dying in tin more acute stage of this disease, aiu is probably’ freely’ distributed by sue! pigs before death through the nasa discharges and dung. The sick pig U therefore the chief cause of spread Carriers occur, however, probably animals which have recovered quick ly from a mild attack. In the United States of Americi Van Es state® that the organism wat recovered from about 8 per cent of ap parently healthy pigs. In New Zealand during a depart mental investigation of * pleurisy it pigs S. suipestifer was found in J small percentage of the samples o lung sent in from pigs found ar freez ing works showing lesions of pleurisy The runs may be contaminated by the discharge and remain ineffective for at least some weeks, unless expos Pd to bright sunshine. It may be remarked here that in i small percentage of cases diagnoses during life or at post mortem snipes tifer infection have shown on labora tory examination a streptococcus a: the organism present. The signifl eancc of this is not at present known ANIMALS AFFECTED. Suipestifer infection is essentially a disease of the young pig, and great est loss usually occurs at the stag* from weaning up to about 14 week: old. However, suckers may be infect cd, and where there is a serious mot tality, usually preceded by scouring >n small piglets this may be suspect ed. Such cases are more likely to o< cur where sows farrow in old am dirty sties, or where they and th young have access to filthy wallows o where through indifferent health o the mother or poor milk productioi the little ones are poorly nourished Outbreaks occur occasionally in pig approaching bacon weight, but th disease is infrequent in tfiose ove six months old, thus differing iron swine fever, in which disease pigs, o all ages are equally’ liable to attack. SYMPTOMS. In suckers, as stated, scouring i frequently in evidence, with untilrif iness and numerous deaths. In weaner pigs and porkers the dh ease may b« met in three forms, or a least is most conveniently describe under three headings. In the acute (septicaemic) form th pig dies after a very short perbid c observed illness, or from 24 to 4 hours, during which it is feverish, r< fuses food, and may ’some discoion tion of skin. Such cases may appea at the start of an outbreak. In my e: perience they have been more fn quent in pigs of about 120 lb liv weight, previously doing well, an very often getting unlimited amount of skim milk. Post mortem examfrtj tion frequently shows little beyond general congested state of organ: with a swollen, dark, almost blac liver, and occasionally dark “burnt areas on stomach lining. More often, however, signs of lull invelopment develop: the pig ma continue to take a litle food, breatl ing is hurried, there is a jerk of flanli with each expiration, condition is lot rapidly, and pig becomes flat sidei There is some discharge from noft Death may occur at any time, thoug some cases linger on for 10 to ] days. Shortly before death discolor, tion of the skin is usually marke the ears, belly’ and inside of thigi becoming red or purple. A post mo tern examination of such cases wi show varying degrees of consolidatk 'of the lungs (pneumonia), with tl smaller air tubes filled with mill ■ pus, gastritis with dark red, almo

black, patches on lining of stomach is often present; pnd small ulcers on lining of large bowel may be present. During an outbreak many pigs may go off their feed for a day or two and then apparently recover, without any more definite signs of disease. It is probable that a number of the cases of recovered pleurisy found in the slaughter house are the result of such mild attacks. The third type, somewhat more chronic in nature, is frequently described as necrotic enteritis, the large intestine being the part mainly affectcomes gaunt and miserable, but may continue to feed. Examination after death shows large intestine thickened and ulcerated, or covered with whitish membranes. .Peritonitis is often present. While in this form also numerous mildly affected pigs probably recover without having shown marked symptoms, the result once the chronic stage is reached is always unsatisfactory and the pig either dies or is killed as a hopeless case. American veterinarians consider necrotic enteritis to be the most common type of the disease, but Waikato experience suggests that here at least it is much less common than the chest type. GENERAL PRINCIPLES OF CONTROL. S. suipestifer organisms have not the virulence and rapidity of spread of such a disease as swine fever, happily at present absent from New Zealand. Before the suipestifer germ can cause disease the resistance of the pig must in some way be lessened. The first thing to do where the disease is recognised is to carefully review all aspects of the accommodation, feeding and management to discover any defect. Some such aspects may be discussed. Housing should be warm in

winter, coo! in summer, well ventilated but free from draughts. flooring is essential, partly to avoid damp, but also to prevent excessive dust, which induces coughing and predisposed to lung infections. Overcrowding in houses and runs and at troughs should be avoided. Runs and feeding places, should be clean and free from filthy wallows, especially those formed by drainage from sties and cowsheds. Where runs are old and dirty, if the organism is present dirt protects it and allows it to be carried on the pigs’ feet into troughs, and swallowed by other pigs. In such cases the only solution may be a new lay out on fresh ground. DEFICIENCIES IN FEEDING. Defects and deficiencies in feeding are highly important. Experiments carried out by Dr Hopkirk at Wallaceville indicated that deficiency of vitamin A lessened resistance to S suipertifer infection. This vitamin is present in such, substances as good quality cod liver oil, the butter fat of whole milk (more so in summer than in winter, and practically absent from separated milk), in green stuffs, and to some degree in meat meal. It has been said that the disease is most in evidence in weeks following weaning. Unless proper care is taken many pigs receive a check kt this stage and are susceptible to any bacterial infection that may be present. The use of the creep method to avoid such checks, small allowance of cod liver oil for a week or two to ensure a supply of vitamin A, and a proper allowance of suitable meal food along with the skim milk, or whey ration, will greatly increase resistance to- disease at this period The disease is more in evidence in weaners from the early spring litters than in the summer farrow pigs. Probable reasons for this are that in the spring runs are wet and muddy, weather is very changeable, and the vitamin A supply to the suckers in the early farrowing sow is less. Cod liver oil is therefore most important to j the spring weaners and would be be-

neficial to the bow if fed before furrowing. Ip lhe cold, northern countries it is routine practice to feed cod liver oil to pigs during the winter. VALUE OF GRASS. The value of grass is frequently seen. If at the commencement of an outbreak pigs in sties or bare runs are turned bn to a good leafy pasture the trouble often stops. Some of the benefit is due to increased exercise and some to cleaner conditions, but most to the variety of fresh feed. Absense of vitamin A may he a factor where pigs are in very dry, bare runs and on skim milk alohe. It is sometimes difficult to see the explanation for the occurrence of a number of comparatively sudden deaths from the acute (septicaemic) type of suipestifer infection in well grown pigs around 100 lbs live weight. Usually the evidence is (hat pigs have been doing particularly well and housing and hygenic conditions generally are satisfactory. Such cases are more frequent about November than at other periods—a time when there is abundance of skim milk and one finds that pigs have been receiving unlimited skim milk and nothing else. In such cases, it is advisable to give li ozs to 2 ozs Epsoin salts, or Glauber salts per pig in the milk. Repeat at least tvrice at ■ intervals of one or two days, cut down milk considerably and, if possible, allow access to good grazing. The pig is an omnivorous feeder aiid will always be healthier with a variety of feeds than on large quantities of milk alone.

Another source of outbreaks is the sale pig. Too often it is the unfair practice where deaths have occurred to slean opt the balance of pigs to the nearest sale. The result often is that an unsuspecting purchaser takes them home to find that deaths continue and the disease spreads to his own pigs. The Department has more than once been asked. tb' t&kd steps' to prevent the practice. The difficulties attending such control would be great, however. The itjeal is to breed one’s own requirements, but as this is

not always possible the intending purhase.r should he aware’ of the risk. He should either buy from a reputable vendor, or at least avoid any suspicious line, uneven in size or condition, or showing mattery eyes, and, finally, should keep such pigs apart from his own for 10 to 14 days or until satisfied they are all right. No newly purchased pigs should be full ted for two or three days until they are accustomed to any passable change in type of food. CONTROL OF AN OUTBREAK. It will be realised that there is no specific treatment for this disease. Attention should be mainly focused on preventive measures and an increasing resistance of those still apparently healthy. Certain things may be done, however.

In suckers, scouring may be due to several -causes, and suipestifer is probably only one of a number of bacterial factors playing a part. It may be suspected, as already stated, where farrowing pens are dirty and old or where either the mother or the young have access to filth. Little benefit will result till those conditions are remedied. Anaemia is a possible factor, and though scouring is not a symptom of anaemia in the piglet iron is of undoubted value in many cases. Parrishes food, or a solution o ,g. zjfo' rishes food, or a solution of. i oz sulphate of iron to a pint of water (it necessary adding molasses to make it sticky (“or syrup of phosphate of iron may be used, either smeared several times a day on sow’s teats, or in small doses to piglets. Fishwick (Journal of Ministry of Agriculture, Sept.-Oct, 1937) has recently published excellent results in prevention of scour by the use of barley water iron. Barley water is made by stirring 1 lb barley meal thoroughly in 1 gallon boiling water. This is allowed to cool and settle., -The cloudy liquid (barley iMratqr)is, poured, aS and -to it Parrishes food is added at the rate of 1 oz per pint. This is then offered to little pigs in the creep from two weeks old. The mixture must be prepared fresh daily. Another step in the control of scour of all young animals is temporary reduction of milk supply, and this is best accomplished in the pig by cutting down the sow’s feed for two or three days and giving her a dose of 3 ozs salts in the feed. Where outbreak occurs in older pigs any apparently sick animals should be separated from the healthy and given light laxative diet and comfortable quarters. Chronic cases, unthrifty and obviously hopeless, should be destroyed to limit amount of infection. Cod liver oil should be fed to all pigs for a period at from a teaspoonful to dessertspoonful daily, depending on size. Where lung symptoms are mainly in evidence attend to housing and bedding, spray inside walls with a volatile antiseptic such as creosote, iodine, a tew drops per pig daily in the milk, appears to be beneficial. If intestinal type predominates, troughs should be limed frequently, and chloride of lime or other chlorine preparation used in the milk, 1 or 2 teaspoonfuls per 40 gallons. CLEANLINESS IMPERATIVE. It cannot be too often repeated that if runs, etc., are old, dirty and contaminated little improvement will fol low till this is remedied. Where cases occur in reasonably clean, new runs, what steps can be taken to purify them? According to Van Es the germs are resistant to drying and may remain alive in dry soil for months. Direct exposure to sunlight will kill them in a short time. Therefore, if the surface of run is but little broken, closing up for three weeks in bright weather may be sufficient. If run is badly poached up, harrowing or possibly ploughing and regrassing would be desirable. Chemical disinfectant of soil is not practicable, but lime is always helpful on pig runs, an'd a good heavy dressing, preferably of burnt lime, is known to have a good effect on certain infections. Holes and wallows should be filled up and troughs well scraped and cleaned, then stood up in the sun.

Experiments with a vaccine are in progress, but at present, this cannot be offered as a practical control measure.

Since the tendency in New Zealand is to look abroad for wisdom it may be worth concluding with some remarks of an American veterinarian dealing with swine disease (Dr Aitken, lowa, Veterinary Medicine, January, 1938) : “When finally convinced that preventable infections conditions do exist we next must sell the swine raiser on the value of such an unspectacular remedy as sanitation. We must overcome the influence of his predecessors who recognised no such infection as plague and who were able to raise swine successfully in perhaps the very quarters in which the swine raiser of to-day is having trouble. If the money spent for medication were applied wisely for sanitary measures our swine diseases would be greatly reduced.”