Collection of pig farming technical terms: compiled by myself

This post was last edited by phwu on 2009-9-8 15:25

Pig farming technical terms

1. Feeding and management
101
Mechanized pig farming
102
Industrial pig farming
103
Large-scale pig farming
104
Intensive pig farming
105
Modern pig farming
106
Socialized service system
107
Batch
108
Straight-line fattening method
109
Hanging-frame fattening method
110
Production rhythm
111
All-in all-out system
112
Multi-site production
113
Breeding and rearing on the same farm
114
Production index
115
Technical index
116
Daily weight gain
117
Stocking density
118
Feed conversion rate
119
Standard feed-to-weight ratio
120
Whole-herd feed-to-weight ratio
121
Pig-to-grain ratio
122
Pig-to-feed ratio
123
Phase feeding
124
Growing pig
125
Fattening pig
126
Nürtingen warm bed
127
Pig house environment
128
Pig house environmental hygiene
129
Pig house environment and facilities
130
Animal welfare
131
Solar altitude angle
132
Illuminance
133
Erythema effect
134
Air temperature
135
Air humidity
136
Water vapor pressure
137
Absolute humidity
138
Relative humidity
139
Saturation deficit
140
Dew point
141
Effective temperature
142
Temperature-humidity index
143
Wind chill index
144
Wet kata cooling power
145
Heat dissipation regulation
146
Heat production regulation
147
Basal metabolism
148
Draught
149
Harmful gas
150
Odorous substance
151
Natural ventilation
152
Wind pressure
153
Thermal pressure
154
Stress
155

2. Breeds and reproduction
201
Breed
202
Strain
203
Crossbreeding
204
Heterosis
205
DLY pig
206
Assortative mating
207
Replacement gilt
208
Base sow
209
Weaning syndrome
210
Market pig slaughter rate
211
Market pig commercialization rate
212
Cannibalism
213
Pre-slaughter weight
214
Carcass weight
215
Dressing percentage
216
Carcass length
217
Backfat thickness
218
Loin eye area
219
Ham ratio
220
Carcass lean meat percentage
221
Carcass fat percentage
222
Water-holding capacity
223
Cooking yield
224
Muscle marbling
225
Litter size
226
Birth weight
227
Litter birth weight
228
Litter weaning weight
229
Age at first farrowing
230
Farrowing interval
231
Milk yield
232
Milking ability
233
Milk yield
234
Suckling piglet
235
Weaning
236
Nursery pig
237
Growing pig
238
Growing pig
239
Mummified pig
240
Annual litters per sow
241
Stunted pig
242
Colostrum
243
Cross-suckling
244
Litter merging
245
Foster nursing
246
Early isolation weaning
247
Standing reflex
248
Short-term flushing
249
Estrus induction
250
Breeding objective
251
BLUP
252
EBV
253
QTL
254
Puberty
255
Castration
256
Waiting-for-mating reflex
257
Conception rate per estrus
258
Reproduction rate
259
Sperm motility
260
Cryptorchidism
261
Synchronized farrowing
262
Estrus synchronization
263
Reproductive cycle
264
Early gestation
265
Late gestation
266
Estrus after weaning
267
Return to estrus
268
Hormone
269
Estrus cycle
270
Corpus luteum and corpus rubrum
271
Superovulation
272
Frozen semen
273
Sperm capacitation
274
Fetal membranes
275
Fertility
3. Feed and Nutrition
301
Feed
302
Diet
303
Energy feed
304
Protein feed
305
Mineral feed
306
Amino acid feed
307
Vitamin feed
308
Nutrient requirements
309
Feed formula
310
Compound feed
311
Complete compound feed
312
Premix
313
Concentrate
314
Single feeding method
315
Every-other-day feeding method
316
Neutral detergent fiber
317
Ideal protein
318
Macroelements
319
Essential amino acids
320
Limiting amino acids
321
Basal metabolism
322
Crude fiber
323
Apparent digestibility
324
Nutrient balance
325
Net energy
4. Diseases and Prevention
401
Infection
402
Infectious disease
403
Incubation period
404
Prodromal period
405
Overt period
406
Outcome period
407
Death period
408
Epidemic process
409
Source of infection
410
Diseased animal
411
Pathogen carrier
412
Route of transmission
413
Horizontal transmission
414
Vertical transmission
415
Susceptibility
416
Epidemic focus
417
Natural epidemic focus
418
Clinical diagnosis
419
Epidemiological diagnosis
420
Pathological diagnosis
421
Microbiological diagnosis
422
Animal inoculation test
423
Immunological diagnosis
424
Isolation
425
Suspected infected pigs
426
Mycoplasma
427
Blockade
428
Veterinary drug
429
Specific therapy
430
Antibiotic therapy
431
Chemotherapy
432
Symptomatic therapy
433
Nursing therapy
434
Immunization
435
Disinfection
436
Sterilization
437
Physical disinfection
438
Chemical disinfection
439
Terminal disinfection
440
Quarantine
441
Origin quarantine
442
Trade quarantine
443
Slaughter quarantine
444
Transport quarantine
445
Burial
446
Decomposition
447
Incineration
448
Rendering
449
Depopulation
450
Establishment of herd
451
Closed herd
452
Inactivated vaccine
453
Attenuated vaccine
454
Monovalent vaccine
455
Polyvalent vaccine
456
Mixed vaccine
457
Homologous vaccine
458
Heterologous vaccine
459
Genetically engineered vaccine
460
Traditional vaccine
461
Antibody
462
Antigen
463
Adjuvant
464
Immune response
465
Immune tolerance

I. Feeding and Management

101. Mechanized pig farming: A pig farming method in which mechanized and automated electromechanical equipment and facilities are used in pig production, and mechanical force and electric power replace human labor and manual work. It is a means of factory pig farming that not only frees workers from physical labor but also greatly improves labor productivity and commercial productivity.
Mechanized pig farming was the term used in China for modern pig farming before the 1980s. At that time, it was believed that as long as scattered pigs were gathered together and advanced feeding equipment was used to achieve mechanization or electrification, this constituted modern pig farming. For example, the two upsurges of mechanized pig farming that arose in China in the 1950s and 1970s emerged under this concept. Although some pig farms established at that time achieved collective feeding of pigs and even mechanized feed processing and feeding, due to backward technology in pig breeding, feed nutrition, feeding management, and sanitation and epidemic prevention, the results were fewer piglets born per sow, high piglet mortality, slow growth of fattening pigs, and poor economic returns. Many pig farms operated at a loss and closed down. Therefore, mechanized pig farming cannot represent the meaning that modern pig farming must be highly profitable. Mechanized pig farming can only be one component of modern pig farming.
102. Factory pig farming: Using the organizational methods of industrial production and adopting modern science and technology, management measures, and electromechanical equipment to provide various suitable conditions for the growth and development of pigs, so that the production potential of pigs can be fully realized. It takes standardized feeding, standardized pig herds, sanitation and epidemic prevention, mechanical equipment, and production processes as essential conditions for modernization, and is a pig farming method that achieves high efficiency, high quality, and low consumption, producing pig products like a factory produces products.
Factory pig farming borrows from people's impression of factories producing industrial goods to describe the modern face of pig production. That is, it is an organizational model for pig production that draws on the concepts and methods of product design, process flow, quality control, and business management used in industrial goods production. The characteristics of factory production are:
① Production is carried out in a concentrated manner at a certain site;
② Processing and assembly are carried out with certain mechanical equipment according to designed blueprints;
③ Assembly-line operations are carried out according to a certain procedure;
④ A certain quantity of products meeting quality standards is produced to supply the market;
⑤ Scientific management and economic benefit accounting must be carried out for raw material procurement, product processing and manufacturing, and sales.
Pig production relies on the biological organism of the pig to produce products needed by humans, and its complexity far exceeds that of any industrial product. It requires cooperation and coordination across multiple disciplines, such as genetics, physiology, nutrition, epidemiology, environmental science, as well as architecture and machinery. Factory pig farming applies the above scientific and technological means to organize pig herds at each production stage into an all-in, all-out assembly-line production process. Each production stage is carried out in a planned, rhythmic, and year-round balanced manner. Therefore, factory pig farming is modern pig farming, and is the concrete embodiment of modern pig farming.
103. Large-scale pig farming: A method of production carried out in an intensive manner, with the aid of certain production facilities, using high-yield and high-efficiency pig breeds and relatively advanced production technology, in order to obtain a higher production level and better economic returns. Large-scale pig farming is the primary stage of intensive pig farming and factory pig farming, and is also an indispensable and important stage in the transition from traditional pig farming to factory pig farming. Its extremely important characteristic is that it must have a certain production scale (that is, a certain number of pigs).
So-called large-scale pig farming is spoken of in contrast to traditional pig farming. Traditional pig farming is a sideline operation carried out by individual households, with small scale, poor conditions, low performance of breeding pigs, poor feed quality, and very low labor productivity and economic returns in pig farming. Large-scale pig farming has a sufficient production scale to reduce production costs.
104. Intensive pig farming: Intensive pig farming is the intensive group raising of all types of pigs according to the appropriate space and environment required for feeding, with high-density management, emphasizing the density of the pig herd. Pig herds are relatively concentrated according to production links and divided into several production process groups, each of which implements specialized feeding management. This can greatly save the pig house area occupied per pig and facilitate mechanized operations. It is conducive to pig house insulation, cooling, feeding, watering, and manure removal, and has the obvious effect of saving labor and feed, so labor productivity can be greatly improved. Intensive pig farming is the management form of modern pig farming and also an important content of modern pig farming. Large-scale pig farming is a primary form of intensive pig farming. Its main characteristics are concentration, density, restraint, economy, small farm land area, and high utilization rate of pens.
105. Modern pig farming: Modern pig farming adopts advanced science and technology, and with the aid of certain facilities, creates a feed supply system suitable for the nutritional needs of pigs, a good living environment, and supporting health care measures, and can achieve a high production level, high labor efficiency, high-quality products, and high economic returns. According to China's current level of scientific and technological development, agricultural production conditions, supporting facilities, and production management level, it has the following characteristics:
① According to the biological characteristics of pigs, production is divided into multiple links. There are six links in pig production. From mating → gestation → lactation → nursery → rearing → fattening → sale. This forms an assembly-line production line, with each stage carried out in a planned, rhythmic, and year-round balanced manner.
②. Having dedicated pig barns that can adapt to the physiological and production requirements of various pig groups; barns that facilitate the organization of "all-in, all-out" and are commensurate with the number of pigs. For example: mating sow barn, gestating sow barn, farrowing and lactation barn, piglet nursery barn, growing-finishing barn, etc.
③. Having pig breeds with excellent genetic quality and high production performance, and a breeding system built according to a unified breeding plan.
④. According to the division of pig groups, configuring different types of complete feed to meet the nutritional needs of each pig group, maximizing production potential, thereby achieving the goals of improving feed conversion rate, optimizing product quality, and increasing production efficiency.
⑤. Having strict, rigorous and scientific veterinary health and epidemic prevention systems and manure and sewage treatment systems that meet environmental protection requirements.
⑥. Having an efficient marketing system with reasonable organization and clear professional division of labor, producing standardized high-quality products rhythmically and in a balanced manner throughout the year.
Mechanized pig farming, large-scale pig farming, intensive pig farming and industrial pig farming are all part of modern pig farming, and are expressions of a certain form of modern pig farming. Using a single term to express modern pig farming is not comprehensive and accurate enough. In the development process of modern pig farming in our country, they once represented modern pig farming in different historical periods, which is related to the development level of our country's industry, agriculture and science and technology and our understanding of modern pig farming. Different terms have different historical backgrounds. With the development of the pig industry to the present, only the term modern pig farming can completely, comprehensively and correctly express the most advanced contemporary pig farming.
106. Socialized service system: A form of mutual connection, mutual restriction and mutual dependence among different links in the industrial chain of animal husbandry and breeding industry. It is a network system with multiple economic forms, multiple business modes, multiple levels and multiple links. It includes three forms: cooperative service, social service and state service.
107. Batch: A general term for a group of pigs in production with similar age and size and the same management procedures (such as: weaning, feed change, group transfer, epidemic prevention, marketing, etc.).
108. Straight-line fattening method: Also called "one-dragon" fattening method. It is a fattening method in which abundant nutrition is fed throughout the entire period according to the characteristics of nutritional needs at different stages of pig growth and development. Because this fattening method is relatively economical, it is the fattening method naturally adopted by commercial farming models.
109. "Hanging frame" fattening method: The staged fattening method is also called the "hanging frame" fattening method. That is, the entire fattening period is divided into three stages. At the piglet stage, more concentrate is fed with a small amount of green feed; at the middle pig (frame pig) stage, green and coarse feed and swill are mainly used, with a small amount of concentrate to make the pig mainly grow its skeleton, also called "hanging frame"; at the large pig stage, a large amount of concentrate is added and green and coarse feed is reduced to fatten the pig. Early farmers mostly used this method for pig raising.
110. Production rhythm: Also called production rhythm, refers to the length of a complete management cycle in production management, which is a concept borrowed from industrial production management. In pig production, it refers to the number of days between two transfers of pig groups, such as the time interval between the transfer of two adjacent groups of lactating sows. Commonly used production rhythms are 1, 3, 5, 7, 15, 21, and 56-day systems. The length of the production rhythm should be determined according to the scale of the pig farm. The larger the pig farm scale, the shorter the rhythm.
111. All-in, all-out system: A feeding method in which a batch of pigs is completely transferred out of the pig barn, the barn is emptied, thoroughly cleaned and disinfected, left empty for several days, and then the next pig group is moved in.
112. Two-point production: Also called "multi-point production". A pig production system in which pigs are raised at two or more different locations with a certain safe distance between them (generally 3-5 km), and each point raises pigs at the same stage. In actual production, because adult pigs have strong resistance to certain diseases and may carry pathogens or bacteria without becoming ill, mostly showing subclinical infections, but they can easily transmit them to piglets with lower resistance, such as: porcine rotavirus infection, porcine epidemic diarrhea, piglet yellow scours, piglet white scours, piglet red scours, congenital tremor of piglets and other common piglet diseases that seriously reduce piglet survival rates. These diseases either have no effective prevention measures, or no effective treatment methods, or there is simply no time for treatment. In order to block the transmission route between adult pigs and piglets, in recent years pig-farming developed countries have adopted multi-point production systems, with good disease prevention results. Therefore, multi-point production mainly separates the living environments of adult pigs and piglets from each other. Early weaning is also one of the important means.
113. Self-breeding and self-raising: A production method in which all production stages of pig reproduction, growth and fattening are completed on the same farm, and it is a commonly used model by farmers.
114. Production indicators: Quantitative values used in production management to measure production results, management level, production efficiency, etc.
115. Technical indicators: Comparative relationships used when conducting quantitative numerical analysis of various technical data in the production management process.
116. Daily weight gain: Refers to the weight a pig gains per day, and can also be the average value over a period of time, commonly expressed in grams/day (g/d) or kilograms/day (Kg/d).
117. Stocking density: The number of pigs raised per unit area. The minimum allowable stocking density varies for pig groups with different performance and at different growth stages.
118. Feed conversion rate: Sometimes also called "feed utilization rate", "feed remuneration rate", "feed return rate", "meat conversion rate", "feed-to-meat ratio", "feed-to-weight ratio", etc., refers to the amount of complete feed consumed per unit of body weight gain during pig growth.
119. Standard feed-to-weight ratio: The feed conversion rate of pigs during the 30-100 kg stage.
120. Whole-herd feed-to-weight ratio: The ratio of the total feed consumption of the whole farm during a certain period to the total weight gain of all pig groups on the farm during the same period.
121. Pig-to-grain ratio: The ratio of the market price of live pigs to the market price of the basic feed grain corn.
122. Pig-to-feed ratio: The pig-to-feed ratio is the ratio of the market price of live pigs to the comprehensive price of pig feed.
The roles of the above seven technical indicators are slightly different. Daily weight gain is often used to reflect the growth performance of pigs, and the standard daily weight gain of a single pig is often used to compare the advantages and disadvantages of pigs and breeds; feed conversion rate can not only reflect the growth status of the pig herd, but can also be used to compare the cost-effectiveness of different feed formulas when testing feed formulations; the whole-herd feed-to-weight ratio can reflect the production performance of the entire pig herd, including of course the production performance of breeding pigs, and can also reflect the overall management level; the pig-to-grain ratio is often used to measure the market price trend of live pigs and the profit or loss space of pig farming. The break-even point relatively recognized by the industry is 5.5. Through statistical analysis of many years of market data and calculations from multiple angles, using a pig-to-grain ratio of 5.5 as the break-even point is relatively suitable and appropriate; the pig-to-feed ratio is used for different basic feed types to reflect the comparative price advantage of feeds, for different breeds to reflect the advantages and disadvantages of pig breeds, and is also used to measure the market price trend of live pigs and the profit or loss space of pig farming.
In comparison, the pig-to-grain ratio and pig-to-feed ratio are often used to measure the market price trend of live pigs and the profit or loss space of pig farming, while to reflect the advantages and disadvantages of feed and/or pig breeds, the meat conversion rate should be used. The pig-to-grain ratio and pig-to-feed ratio are dynamic indicators related to the market, while the meat conversion rate is a static indicator related to pig breeds and feeding levels.
123. Staged feeding: A production process in which the production process is divided into several production stages according to the biological characteristics of pigs and their different environmental requirements. The following methods are commonly used:
(1). Three-stage feeding process
Non-pregnant and gestation period → Lactation period → Growing-finishing period
The three-stage feeding with two group transfers is a relatively simple production process, suitable for smaller-scale pig enterprises. Its characteristics are: simple, few group transfers, few types of pig barns, saving maintenance costs, and measures can also be focused on key areas, for example, good environmental control measures can be adopted during the farrowing and lactation period to meet the conditions for piglet growth, improve survival rate and raise production level.
(2). Four-stage feeding process
Non-pregnant and gestation period → Lactation period → Piglet nursery period → Growing-finishing period
In the three-stage feeding process, separating the piglet nursery stage makes it the four-stage feeding with three group transfers process. The nursery period is generally 5 weeks, and pigs are transferred to the growing-finishing barn when they reach 20 kg. Weaned piglets have higher environmental requirements than growing-finishing pigs, so it is convenient to take measures to improve survival rate. They are raised in the growing-finishing barn for 15-16 weeks and marketed at 90-110 kg.
(3). Five-stage feeding process
Non-pregnant mating period → Gestation period → Lactation period → Piglet nursery period → Growing-finishing period
Compared with the four-stage feeding process, the five-stage feeding with four group transfers separates non-pregnant sows awaiting mating from pregnant sows and groups them separately, which is conducive to mating and improving the reproduction rate. Non-pregnant sows are observed for 21 days after mating, and after pregnancy are transferred to the gestation barn and raised until 7 days before farrowing, when they are transferred to the farrowing barn. The advantage of this process is that weaned sows come into estrus in a concentrated manner, which is convenient for identification and makes it easy to grasp timely mating.
(4). Six-stage feeding process
Non-pregnant mating period → Gestation period → Lactation period → Nursery period → Growing period → Finishing period
Compared with the five-stage feeding process, the six-stage feeding with five group transfers divides the growing-finishing period into a growing period and a finishing period, each raised for 6-7 weeks. Piglets go through four stages from birth to marketing: suckling, nursery, growing and finishing. The advantage of this process is that it can maximize the satisfaction of their different needs for growth and development nutrition and environmental management, give full play to their growth potential, and improve pig farming efficiency.
124. Growing pigs: Refers to piglets from after weaning (35 days of age or 28 days of age) to around 70 days of age before being transferred to the finishing workshop.
125. Finishing pigs: Refers to medium and large pigs from around 70 days of age when transferred to the finishing workshop until marketing.
126. Nottingen warm-bed pig farming system: A new warm-bed pig farming technology invented by German experts Mr. Bugl and Professor Schw arting based on long-term observation of pig behavior. It is a pig production system formed by pig warm beds and supporting engineering technical facilities invented according to pig behavioral habits and environmental physiological requirements. Its core equipment is the pig warm bed, that is, a temperature-controlled insulated box equipped with PVC plastic. It can meet the different temperature needs of different parts of the pig's body. The pig breathes cool air while staying warm around its body. At the same time, it also provides pigs with behavioral places for feeding, teeth grinding, playing, scratching, showering, excreting, etc., conforming to the ecological, physiological and behavioral needs of pigs, with fewer restrictions on pigs, and pigs grow under near-natural conditions and are recognized by pigs. It can be used for intensive farming, semi-intensive farming and free-range farming.
127. Pig barn environment: Refers to the sum of various objective environmental conditions surrounding the pig's living space.
128. Pig barn environmental hygiene: Refers to the objective conditions of whether the conditions and hygiene status of the pig raising environment are suitable for the growth and life of pigs.
129. Pig barn environment and facilities: Studies the interaction between the health and production performance of livestock farming and the environment, and uses engineering facilities to create suitable environmental conditions for livestock farming production, achieving the purpose of high yield, high quality, high efficiency, safety and sustainable production.
130. Animal welfare: Refers to a requirement to satisfy the state of complete mental and physical health of animals in harmony with their environment.
131. Solar altitude angle: Refers to the angle between sunlight and the horizontal plane of the ground.
132. Illuminance: The luminous flux irradiated on a unit area of an object is called light intensity, abbreviated as illuminance. It is the brightness of light that the naked eye can perceive, expressed in lx.
133. Erythema effect: Under ultraviolet irradiation, the irradiated skin area will appear flushed. This specific reaction of the skin to ultraviolet irradiation is called the erythema effect.
134. Air temperature: That is, atmospheric temperature, a physical quantity indicating the degree of coldness or warmth of the air.
135. Air humidity: That is, atmospheric humidity, a physical quantity indicating the amount of water vapor in the atmosphere.
136. Water vapor pressure: Refers to the partial pressure of water vapor contained in the atmosphere. It is part of atmospheric pressure, and its unit is expressed in pascals, abbreviated as Pa.
137. Absolute humidity: Refers to the mass of water vapor contained in a unit volume of air, that is, the water vapor density in the air. It can be expressed by weight or water vapor pressure, that is, the number of grams of water vapor per cubic meter of air (g/m3) or pascals (Pa).
138. Relative humidity: Refers to the percentage of the actual water vapor density in the air to the saturated water vapor density at the same temperature. Since at the same temperature, water vapor density is proportional to water vapor pressure, relative humidity is also equal to the percentage of actual water vapor pressure to saturated water vapor pressure.
139. Saturation deficit: Refers to the difference between the saturated water vapor pressure of air and the actual water vapor pressure at a certain temperature.
140. Dew point: When the water vapor content in the air remains unchanged and the air pressure is constant, the temperature at which the water vapor reaches saturation due to a decrease in air temperature is called the dew point temperature, abbreviated as dew point. When the air temperature is lower than the dew point, dew will form, that is, condensed water will be produced, or it becomes condensation water.
141. Effective temperature: Also called "perceived temperature", refers to the air temperature that can effectively represent the degree of warmth of the environment. It is also the temperature perceived by pigs from the outside environment.
142. Temperature-humidity index: Also called temperature and humidity index, it is an indicator that combines air temperature and air humidity to estimate the degree of heat.
143. Wind chill index: Also called wind cooling index, it is an indicator that combines air temperature and wind speed to estimate the degree of cold. It is mainly used to estimate the convective heat loss of exposed skin. It is the superimposed effect of air temperature and wind speed on the actual temperature low, and it is also the temperature perceived by pigs from the outside environment when air temperature and wind speed are combined.
144. Wet kata cooling power: An indicator used to evaluate the comprehensive conditions of the four factors of air temperature, humidity, wind speed and radiation.
145. Heat dissipation regulation: Also called physical regulation, refers to the regulation method in hot or cold environments in which the body relies on the constriction and dilation of skin blood vessels, increasing or decreasing skin blood flow, changing skin temperature, and by strengthening or weakening sweat gland and respiratory activities, seeking a more comfortable place, changing posture, etc., to increase or reduce heat loss, so as to maintain normal body temperature. Common heat dissipation regulation methods include: huddling, panting heavily, rolling in mud pits, seeking shade, etc.
146. Heat production regulation: Also called chemical regulation, refers to the regulation method in which, under relatively severe heat or cold stress, the body must reduce or increase the oxidation of nutrients in the body to reduce or increase heat production, so as to maintain normal body temperature.
147. Basal metabolism: Refers to the minimum energy metabolism necessary for an animal to maintain its own survival under ideal conditions.
148. Draft: A kind of airflow that enters a closed barn in winter through gaps in windows, doors or walls.
149. Harmful gases: Refers to gases that have adverse effects on the health of humans and livestock, or that, although having no effect on livestock productivity and human health, make people feel uncomfortable and affect work efficiency. Common harmful gases include: ammonia (NH3), hydrogen sulfide (H2S), carbon monoxide (CO), carbon dioxide (CO2), etc.
150. Odorous substances: Refers to a class of substances that stimulate human smell, make people feel disgusted, and have harmful effects on humans and animals.
151. Natural ventilation: A ventilation method that uses the thermal pressure caused by the temperature difference inside and outside the barn or the wind pressure caused by wind force to achieve air exchange.
152. Wind pressure: Refers to the pressure acting on the surface of a building when the atmosphere flows (that is, when the wind blows).
153. Thermal pressure: Refers to the pressure difference generated by density differences caused by uneven air warmth.
154. Stress: Stress refers to a series of neuroendocrine responses with the main characteristics of excessive excitation of the sympathetic nervous system and abnormal enhancement of adrenal cortex function that occur when animals are in a "tense state" due to strong stimulation or long-term action of various factors. The stimulating factors that cause stress reactions are called stressors, such as fright, capture, transport, excessive cold, excessive heat, crowding, mixing groups, hypoxia, infection, nutritional deficiency, water shortage, feed deprivation, vaccination, castration, changing feeding methods, changing feed, changing environment, changing caregivers, high production overwork, pain, poisoning, etc. The main manifestations of stress are: sudden rise in body temperature to 42°C-45°C, rapid breathing, tachycardia, muscle stiffness, hind limb rigidity, disturbance of water and electrolyte metabolism in the body, massive accumulation of lactic acid in muscles, and in severe cases can cause metabolic acidosis and sudden death from heart failure. Under normal circumstances, it causes muscle deterioration, producing PSE or DFD inferior meat.


II. Breeds and Reproduction

201. Breed: A population of animals (pigs) that, during the process of growth and development, due to long-term natural or artificial selection, has formed obvious differences from other animals of the same kind in appearance traits, growth and development traits, reproductive traits and other performance, and has a certain number. Such as Duroc pigs, Pietrain pigs, etc.
202. Strain: Within a breed, a population with special traits, performance or regional characteristics, such as the British strain of Large Yorkshire (also called British strain Large White), Canadian strain Large Yorkshire, etc.
203. Crossbreeding: Refers to mating between boars and sows of different breeds or strains, which is called crossbreeding. The offspring produced thereby are called crossbreds (pigs). Crossbreeding involving only two breeds of animals is called two-way crossbreeding, and its offspring are called two-way crossbreds (pigs); crossbreeding involving three breeds of animals is called three-way crossbreeding, and so on.
204. Heterosis: Offspring individuals obtained by crossing parents of different breeds usually show stronger vitality and reproductive ability and higher production performance, and the phenotypic mean of their traits exceeds the average of the parents. This phenomenon is called heterosis.
207. Replacement pigs: Refers to pigs from 4 months of age to before mating that are intended to be kept for breeding purposes.
208. Base sows: Sows that have passed inspection and formally participate in the reproduction process.
205. DLY pigs: Using Duroc as the terminal sire, mating with two-way sows produced by using Landrace as the sire and Yorkshire as the dam, the offspring produced are three-way crossbred pigs.
206. Assortative mating: A crossbreeding method in which boars and sows with similar performance or appearance are mated, requiring offspring similar to the boar and sow to be obtained in the next generation.
209. Weaning syndrome: Generally, the comprehensive symptoms such as diarrhea, edema disease, and endotoxic shock occurring in piglets after weaning are called weaning syndrome.
210. Market pig turnover rate: The ratio of the number of market pigs turned over within one year to the pig inventory at the beginning of the year.
211. Market pig commodity rate: The ratio of the number of commercial market pigs sold within one year to the number of market pigs turned over during the year. It is used to reflect the overall production level of the pig farm.
212. Cannibalism: The phenomenon of pigs biting and eating each other. It is a common and relatively harmful vice in market pig production. Among them, ear biting and tail biting are the most common.
213. Pre-slaughter weight: After the measured pig's body weight reaches 100 kg, the fasted body weight after 24 hours without feed but with water is called pre-slaughter weight.
214. Carcass weight: After slaughter, the body weight after removing the head, hooves, tail and internal organs but retaining the leaf fat and kidneys is the carcass weight. The method of removing the head, hooves and tail is: the head is cut from the atlanto-occipital joint behind the ear base and the natural wrinkle on the lower jaw, the front hooves are cut from the carpal joint, the hind hooves are cut from the tarsal joint, and the tail is cut close to the anus.
215. Dressing percentage: Refers to the percentage of carcass weight in the pre-slaughter body weight.
216. Carcass length: When the carcass is hung upside down, the length from the anterior edge of the pubic symphysis to the anterior edge of the junction of the first rib and the sternum is called carcass length or carcass oblique length.
217. Backfat thickness: The average of the fat thickness at the three points of the thickest part of the shoulder, the thoracolumbar junction and the lumbosacral junction on the dorsal midline of the carcass after slaughter is the average backfat thickness. In foreign countries, a carcass probe is used to measure the backfat thickness at 6-8 cm from the dorsal midline between the third and fourth ribs from the last, which is called side fat thickness.
218. Loin eye area: The area of the cross-section of the longissimus dorsi muscle at the thoracolumbar junction of the carcass. The area can be calculated with a planimeter.
219. Ham ratio: The proportion of the weight of the ham cut along the vertical line at the junction of the lumbar vertebrae and sacral vertebrae to the carcass weight.
220. Carcass lean percentage: The left half carcass is dissected into four tissues: bone, skin, muscle and fat. The percentage of lean meat in the total of the four tissues is the carcass lean percentage. The formula is as follows: Carcass lean percentage (%) = lean meat weight ÷ (lean meat weight + fat weight + skin weight + bone weight) × 100%
221. Carcass fat percentage: The percentage of fat in the total of the four tissues is the carcass fat percentage.
222. Water-holding capacity: Refers to the ability of muscle protein to retain water under external force. Its determination method: within 2 h after slaughter, take the longissimus dorsi at the 2nd-3rd lumbar vertebrae and cut a slice with a thickness of 1.0 cm; then use a circular sampler with a diameter of 2.523 cm (circular area 5.0 cm2) to cut the meat sample. Weigh the meat sample before pressing with a balance with a sensitivity of 0.01 kg. Then place the meat sample between two layers of medical gauze with 18 layers of filter paper above and below. Place a hard plastic pad on the outer layer of the filter paper, then place it on the platform of a steel ring allowing expansion compression instrument, pressurize to 35 kg with a uniform-speed crank, maintain for 5 min, and immediately weigh the meat sample after pressing.
223. Cooked meat percentage: Within 2 h after slaughter, take about 100 g of meat sample from the middle section of the psoas major muscle and weigh the pre-steaming weight. Then place it on the steaming rack of an aluminum pot and steam with boiling water for 30 min. After steaming, take it out and hang it in a cool indoor place to cool for 15-20 min, then weigh the post-steaming weight, and calculate according to the following formula: Cooked meat percentage (%) = (post-steaming weight ÷ pre-steaming weight) × 100%
224. Muscle marbling: Muscle marbling refers to the intramuscular fat visible within a muscle. The evaluation method is: take the cross-section of the longissimus dorsi at the junction of the last thoracic vertebra and the first lumbar vertebra, place it in a 4°C refrigerator for 24 h, then compare it with the marbling scoring standard chart and evaluate according to a 5-point system. 1 point means intramuscular fat is distributed in extremely trace amounts; 2 points means intramuscular fat is distributed in trace amounts; 3 points means intramuscular fat is distributed in a moderate amount; 4 points means intramuscular fat is distributed in a relatively large amount; 5 points means intramuscular fat is distributed in an excessive amount. Only 0.5 points may be scored between two grades. 3 points is the ideal distribution, 2 points and 4 points are relatively ideal distributions, and 1 point and 5 points are non-ideal distributions.
225. Litter size: There are two indicators for litter size, namely total number born and number born alive. Total number born is the total number of piglets at birth including stillbirths and mummies. Number born alive refers to the number of live piglets at birth. Litter size is a composite trait, mainly affected by ovulation number, fetal survival rate and mating.
226. Farrowing interval: Farrowing interval refers to the average interval between two adjacent parities of a sow, namely: farrowing interval = gestation period + non-pregnant period.
227. Lactation ability: Refers to the ability of a sow to secrete milk throughout the entire lactation period. In production, it is generally measured by the litter weight gain of piglets at weaning.
228. Suckling pig: Specifically refers to piglets that have not yet been weaned. What is called piglet domestically actually includes both unweaned and already weaned ones, respectively called "suckling piglets" and "weaned piglets", and there is also the name "nursery pig", but it is rarely seen.
229. Birth weight: The weight taken within 12 h after the piglet is born.
230. Birth litter weight: Birth litter weight refers to the sum of the birth weights of live-born piglets in the same litter.
231. Weaning litter weight: Refers to the total weight of all piglets in the litter at weaning.
232. Age at first farrowing: Age at first farrowing is the age of the sow at the farrowing of her first litter.
233. Milk yield: Refers to the total amount of milk secreted by a sow throughout the entire lactation period.
234. Suckling piglets: Refers to piglets that are following the sow and obtaining the needed nutrition by suckling milk.
235. Weaning: The process of separating the lactating sow from the piglets and stopping the piglets from suckling.
236. Nursery pigs: Generally refers to pigs of 7-30 Kg.
237. Growing pigs: Generally refers to pigs of 30-60 kg.
238. Growing pigs: Refers to pigs greater than 60 kg. Also called finishing pigs or fattening pigs.
239. Mummified pig: A stillborn fetus that died during pregnancy and is delivered in a mummified state, resembling a mummy.
240. Annual litters per sow: The number of litters a sow can produce within one year, generally between 2.0 litters/year and 3.0 litters/year.
241. Stunted pig: A piglet that grows slowly, has rough and dull hair, and whose growth and development are seriously hindered, forming a hedgehog-like pig with a pointed head and big belly, commonly known as a small old pig, namely a stunted pig.
242. Colostrum: Milk 3-5 days after farrowing, rich in albumin and globulin, which can be directly absorbed into the blood by newborn animals. On the one hand, they can supplement albumin in the blood and at the same time enable newborn animals to obtain passive immunity and improve the resistance of young animals. In addition, colostrum contains more inorganic salts, especially magnesium salts, which can promote the excretion of meconium. Colostrum also contains vitamins A, C, and D.
243. Cross-fostering: In production, there are often cases where individual sows have no milk after farrowing or die for some reason, and there are also cases where the number born alive exceeds the number of effective teats of the sow. In this case, a "wet nurse" must be found for the extra piglets, and the piglets are foster-nursed to another sow for raising, which is called "cross-fostering" in production.
244. Litter merging: In production, if two sows each have few live-born piglets, the two litters of piglets can be merged into one litter and nursed by one sow with good milk, while the other sow is effectively weaned early, allowing her to come into estrus and mate early to improve production efficiency. This is called "litter merging".
245. Foster nursing: The practice of feeding piglets among different sows to obtain more milk.
246. Early isolation weaning: A management method for raising piglets in which, after birth, piglets are guaranteed to receive sufficient colostrum and are vaccinated according to routine immunization procedures, and are weaned before 21 days of age and separated from the sow barn by 250 m to 10 km, so as to block the transmission of pathogens from the sow to the piglets. In pig-farming developed stock prices
247. Standing reflex: When the sow's rump is pressed, the sow stands still, sometimes with both ears flapping. This is called the "standing reflex", and it is the best time to carry out mating.
248. Short-term flushing: A feeding method in which replacement gilts are provided with high-quality feed about 10-14 days before mating to increase litter size.
249. Estrus induction: Estrus induction refers to the technical measure of using exogenous hormones or certain physiologically active substances and stimulation of environmental conditions on anestrous female animals to promote the ovaries of anestrous female animals to change from a relatively static state to a functionally active state, so that the female animals normally come into estrus and ovulate.
250. Breeding objective: The breeding objective for pigs is to improve pig breeds and achieve the maximum economic benefit of pig production and processing. Therefore, when determining breeding objectives, emphasis should be placed on economic traits that have the greatest impact on pig production efficiency.
251. BLUP: BLUP is the abbreviation of Best Linear Unbiased Prediction. Its Chinese translation is "best linear unbiased prediction," and it is a fairly widely used advanced statistical method for estimating animal breeding values in the world today. It was proposed by the famous American quantitative geneticist C.R. HENDERSON in 1950. BLUP is a very flexible linear model analysis method, suitable for solving breeding value estimation under various situations in animal breeding.
252. EBV: Estimated Breeding Value, abbreviated as EBV in English. The specific values can be found in the relevant literature.
253. QTL: Quantitative Trait Loci, abbreviated as QTL in English. The values can be found in the relevant literature.
254. Puberty: The age in months at which a young sow comes into heat for the first time. The puberty of introduced-breed sows is generally 5 to 8 months of age, with an average of 7 months of age.
255. Castration: The removal of the boar's testes and epididymides from the scrotum, causing it to lose reproductive capacity.
256. Standing reflex: When the back of a sow in heat is pressed, she immediately shows a motionless response (standing still reflex). This motionless reflex behavior is called the standing reflex. This is a key sign of a sow being in heat; for specific criteria for judging it, see Figure 160 on page 25.
257. Conception rate per estrus: The percentage of sows that conceive out of the sows bred during one estrus period.
258. Reproductive rate: The percentage of the number of piglets born within the current year out of the number of breeding sows at the end of the previous year; it mainly reflects the efficiency of herd multiplication.
259. Sperm motility: Sperm motility refers to the percentage of sperm in the original semen that move in a straight line at 37°C out of the total number of sperm.
260. Cryptorchidism: A condition in which the testis has not descended into the scrotum and remains hidden, a common reproductive disorder in boars.
261. Synchronized farrowing: A management measure in which induced farrowing technology is applied to a large group of pregnant sows with similar breeding times so that they farrow within a relatively short time range.
262. Synchronized estrus: A management measure in which induced estrus technology is applied to a large group of dry sows predicted to have similar estrus periods, adjusting the different estrous cycles of the group of female animals into a unified process so that they come into heat within a relatively short time range.
263. Reproductive cycle: Sow gestation period (114 days) + piglet suckling period + time from weaning of the sow to conception.
264. Early gestation: The stage from 1 to 12 weeks of gestation in sows; during this stage the fetus gains little weight, and the quality of ingested nutrients is required to be relatively high while the quantity is not large.
266. Weaning-to-estrus interval: The number of days from weaning of the sow to the next mating.
267. Return to estrus: The situation in which a sow fails to become pregnant after estrus and mating; it does not necessarily involve showing estrus again.
265. Late gestation: The stage from 13 weeks of gestation in sows to farrowing; during this stage the fetus gains relatively more weight, and the nutrient intake requirement is relatively high.
268. Hormone: A class of chemically active substances released by endocrine glands and the living cells of certain tissues and organs in the animal body that control physiological activities.
269. Estrous cycle: After female animals reach sexual maturity, they show periodic estrous behavior. The interval between two estrous periods is usually called the estrous cycle (sexual cycle).
270. Corpus luteum and corpus rubrum: After a mature follicle ruptures and ovulates, the follicular membrane and blood vessels on the ovary rupture, and blood flows into the emptied follicular cavity to form a clot, called the corpus rubrum; thereafter, the granulosa cells proliferate and enlarge to form the corpus luteum, and the luteal cells produce progesterone.
271. Superovulation: A technical measure using exogenous gonadotropins to induce multiple follicles in the sow's ovary to develop simultaneously and release fertilizable ova.
272. Frozen semen: Frozen semen uses liquid nitrogen (-196°C) or dry ice (-79°C) as the cooling source; after special treatment, the semen is preserved at ultra-low temperature to achieve long-term preservation of semen, a technical measure capable of preserving sperm viability for a relatively long period.
273. Sperm capacitation: The semen ejaculated by the male animal generally does not have fertilizing capacity. After the sperm passes through the female reproductive tract (uterus and oviduct), a series of changes occur in morphology and function, and the physiological phenomenon of acquiring fertilizing capacity is called sperm capacitation.
274. Fetal membranes: The fetal membranes are the general term for the yolk sac membrane, amnion, allantois and chorion formed from the three basic germ layers outside the embryo, namely the ectoderm, mesoderm and endoderm. The fetal membranes are temporary organs through which the early fetus and the maternal uterine mucosa exchange gases, nutrients and metabolic products.
275. Fertility: Fertility refers to the ability of livestock to bear and reproduce offspring under conditions of normal reproductive function.

276. Normal fertility: Normal fertility refers to the most economical fertility obtained under normal feeding and management conditions.
277. Duration of estrus: The time from the beginning of estrus to the end of estrus is called the duration of estrus.
278. Reproductive hormones: Hormones closely related to reproductive function are called reproductive hormones.
279. Blastocyst implantation: Blastocyst implantation refers to the process in which, after the early blastocyst floats freely in the uterus for a period of time, it becomes fixed as the zona pellucida blastocyst continuously expands, and the trophoblast of the blastocyst gradually establishes histological and physiological contact with the maternal endometrium; it is also called nidation or implantation.
280. Placenta: The placenta refers to a combined structure formed by the contact between the chorionic villi of the fetal chorion and the maternal uterine mucosa. It consists of two parts: the chorionic villous part of the fetal chorion is the fetal placenta, and the maternal uterine mucosa part is the maternal placenta; the two together are called the placenta.


III. Feed and Nutrition

301. Feed: A single material that contains certain nutrients and can be digested and absorbed by pigs. Pig feed can be divided by nutrient composition into 8 major categories: energy feed, protein feed, mineral feed, amino acid feed, vitamin feed and additives.
302. Diet: A mixture that supplies nutrition to animals, that is, what is fed to pigs.
303. Energy feed: Feed with a natural moisture content below 45%, crude protein in dry matter below 20%, and crude fiber in dry matter below 18%, rich in starch and sugars, and capable of supplying energy supplementation to pigs. It mainly includes: cereal grains and their processing by-products, roots, stems, melons, molasses, whey and oils, etc.
304. Protein feed: Feed rich in protein. Commonly used ones include: fish meal, soybean cake, soybean meal, cottonseed meal, rapeseed meal, corn protein, etc.
305. Mineral feed: Minerals rich in the mineral components needed by pigs while having harmful component levels below standard requirements. Commonly used ones include: calcium carbonate, calcium phosphate, dicalcium phosphate, stone powder, defatted bone meal, shell powder, eggshell powder, ammonium hydrogen phosphate, diammonium phosphate, disodium phosphate, sodium carbonate, sodium bicarbonate, sodium chloride (table salt), magnesium chloride, magnesium carbonate, magnesium oxide, magnesium sulfate, potassium chloride, potassium sulfate, copper sulfate, zinc sulfate, etc. To reduce costs, natural minerals are mostly used.
306. Amino acid feed: Feed rich in various amino acids, mainly including: lysine, methionine, isoleucine, leucine, methionine-cystine, phenylalanine, threonine, arginine, tyrosine, tryptophan, valine, etc. To reduce costs, industrially synthesized products are mostly used.
307. Vitamin feed: Feed rich in various vitamins, mainly including: vitamin E, vitamin B6, vitamin B12, vitamin D, biotin, choline, folic acid, niacin, pantothenic acid, etc. They are basically all industrially synthesized products.
308. Nutrient requirements: The minimum quantities of various nutrients required for pigs to grow normally and healthily under suitable environmental conditions or to achieve a certain level of production performance.
309. Feed formula: The percentage composition of each feed ingredient in the diet as determined according to nutrient requirements.
310. Compound feed: A diet prepared from multiple feed ingredients and additives with relatively comprehensive nutrition.
311. Complete compound feed: Compound feed that can meet the various nutritional needs of pigs. It is a uniform, nutritionally complete feed prepared from multiple feed ingredients, additives and premix according to a certain processing technique. That is, feed containing energy, protein, minerals, amino acids and vitamins.
312. Premix: Feed containing supplemental minerals, amino acids and vitamins. Commonly used commercial premixes include many specifications such as 1%, 2%, 4%, 5%, etc.
313. Concentrate: Feed containing supplemental protein, minerals, amino acids and vitamins.
Complete feed is feed that meets the requirements of pigs at various physiological stages, can satisfy the various nutritional needs of pigs while being nutritionally balanced, and can be used to feed pigs. Premix and concentrate cannot be fed directly to pigs. According to the general rules of feed production, premix + protein = concentrate; concentrate + energy = complete feed.
To meet the requirements of the production process, various commercial feeds often have some deoxidizers, mold inhibitors, softeners, etc. added; to reduce feed costs without reducing the effective components of the feed, commercial feeds often have some biological enzyme preparations added (such as probiotics that improve feed conversion rate), minerals (such as copper and zinc added to piglet feed to improve growth performance), growth-promoting drugs (such as flavomycin, etc.), and drugs that reduce the feed-to-meat ratio (even such as clenbuterol, etc.); to display the breeding effect of the feed, some feed mills add preventive drugs to commercial feed (such as for piglet diarrhea), high doses of copper to make pig skin redden, high doses of zinc to make pig feces black, etc., but do not disclose this publicly. These are all core competitiveness of feed mills and also core economic secrets of feed mills. However, they can be found from the relevant materials.
314. Individual feeding method: Using gestation sow stalls for individual feeding to adjust the sow's feed intake to the maximum extent. This method saves feeding costs, can avoid sows competing for food and biting and fighting each other, and reduces the pre-birth mortality rate of piglets.
315. Alternate-day feeding method: On three days of the week, such as Monday, Wednesday and Friday, feed ad libitum for 8 hours; on the remaining four days, allow only drinking water and no feed.
316. Neutral detergent fiber: Cell wall components insoluble in neutral detergent, including cellulose, hemicellulose, lignin, pectin and a small amount of silica.
317. Ideal protein: Protein with a balanced amino acid profile, at which the nutrient utilization rate is highest.
318. Macro elements: A class of mineral elements present in the animal body at more than 0.01%. Mainly include Ca, P, K, Na, Cl, Mg, S, etc.
319. Essential amino acids: There are more than 20 kinds of amino acids that make up proteins, and all are indispensable to animals, but not all need to be supplied directly by feed. Certain kinds of amino acids cannot be synthesized in the animal body, or the amount synthesized is too small to meet needs and must be supplied by feed; such amino acids are called essential amino acids.
320. Limiting amino acids: Animals have a certain proportional requirement for various essential amino acids, but the required proportions differ under different species, different physiological states, etc. When a feed or diet lacks one or several essential amino acids, it will limit the utilization of other amino acids, causing a decline in the utilization rate of protein in the entire diet; therefore, they are called the limiting amino acids of that diet.
321. Basal metabolism: The energy metabolic rate of an animal in an awake yet extremely quiet state, unaffected by muscle activity, environmental temperature, food and mental tension, that is, the energy expenditure necessary for the most basic life activities.
322. Crude fiber: Composed of cellulose, lignin, cutin, etc., it is the main component of plant cell walls and also the most difficult nutrient to digest in feed.
323. Apparent digestibility: The percentage of the digestible portion of a nutrient in the feed out of the total amount of the nutrient.
324. Nutritional balance: In production, all nutritional factors, including protein, fat, carbohydrates, vitamins and minerals, are crucial to the survival, growth, production and reproduction of pigs, and these nutritional factors also have synergistic and antagonistic effects during digestion, absorption and in vivo metabolism. Only when the various nutritional factors provided in the diet reach mutual balance can nutrition be in the optimal state. This pursuit of the optimal state in nutritional combination is called nutritional balance. The nutritional balances to focus on include: energy concentration, protein-to-energy ratio, balance among proteins and amino acids, balance among mineral elements, and electrolyte balance.
325. Net energy: The energy in the total energy of feed that is entirely used to maintain the animal's life activities and produce products, including net energy for maintenance and net energy for production.


IV. Diseases and Prevention

401. Infection: The process in which pathogenic microorganisms invade the animal body, colonize, grow and reproduce at a certain site, thereby causing a series of pathological reactions in the body.
402. Infectious disease: Any disease caused by pathogenic microorganisms, with a certain incubation period and clinical manifestations, and possessing infectivity.
403. Incubation period: The period from the invasion of pathogenic microorganisms into the body to the appearance of the initial symptoms.
404. Prodromal period: The period after the incubation period and before the appearance of the main symptoms of the disease.
405. Overt period: The period after the prodromal period in which the characteristic symptoms of a certain infectious disease appear.
406. Outcome period: The period in which the course of an infectious disease develops to its ending.
407. Death period: The period in which the pathogenicity of pathogenic microorganisms increases, the body's resistance declines, the outcome is unfavorable, and the animal dies.
408. Epidemic process: The entire course of the occurrence, spread and termination of an infectious disease in a pig herd. That is, the process of an infectious disease spreading from disease in individual pigs to disease in the pig population.
409. Source of infection: The animal body in which the pathogenic microorganisms of a certain infectious disease reside, grow, reproduce and can be excreted to the outside.
410. Diseased animals: Diseased animals in the prodromal period and the period of obvious symptoms are the main sources of infection.
411. Pathogen carrier: refers to an animal that shows no external symptoms but carries and sheds pathogenic microorganisms.
412. Route of transmission: The route by which pathogenic microorganisms are excreted from the source of infection and then invade other susceptible animals through a certain manner.
413. Horizontal transmission: The lateral transmission of an infectious disease between animals of the same generation.
414. Vertical transmission: In a broad sense, it belongs to indirect contact transmission, mainly through the placenta, such as classical swine fever, porcine parvovirus infection, pseudorabies, etc.
415. Susceptibility: The characteristic of a herd being easily infected by a certain infectious disease.
416. Epidemic focus: The area affected by the source of infection and the pathogenic microorganisms it discharges.
417. Natural epidemic focus: In some areas, infectious diseases are prevalent among animal populations; the areas where these natural focal diseases exist are called natural epidemic foci.
418. Clinical diagnosis: The use of veterinary clinical diagnostic methods to carry out general examinations of pigs for disease, including routine examinations of blood, urine and feces. A diagnostic method by which a diagnosis can be made for certain diseases with obvious characteristic symptoms. For example, the diagnosis of tetanus, swine enzootic pneumonia, etc.
419. Epidemiological diagnosis: For diseases with similar clinical symptoms, differential diagnosis is carried out according to differences in their epidemiological characteristics and patterns.
420. Pathological diagnosis: A diagnostic method in which animals that died due to infectious diseases are diagnosed according to their characteristic pathological changes and histopathological examinations.
421. Microbiological diagnosis: A diagnostic method mainly involving etiological examination to make a diagnosis.
422. Animal inoculation test: Selecting the animal most susceptible to that infectious disease for artificial infection testing.
423. Immunological diagnosis: Includes serological tests and allergic reaction diagnosis.
424. Isolation: A control measure adopted to control the source of infection, prevent healthy pigs from continuing to be infected, and keep the epidemic within the smallest possible scope.
425. Suspected infected pigs: Pigs that have had obvious contact with diseased pigs and their contaminated environment. Their activities should be restricted and they should be observed in detail; if symptoms appear, they should be handled as diseased animals. When conditions permit, emergency immunization or preventive treatment should be carried out.
426. Mycoplasma: A class of prokaryotic microorganisms lacking a cell wall. Their size is generally between 0.3 and 0.5 ηm, and they are highly pleomorphic, with multiple forms such as spherical, rod-shaped, filamentous and branched. They are different from cells and also different from viruses. Mycoplasma is not easily stained by ordinary staining methods, stains very lightly with Giemsa, and is Gram-negative. Mycoplasma can grow on chicken embryo chorioallantoic membrane or in cell culture, and its nutritional requirements are higher than those of bacteria. There are many kinds of mycoplasma, they are widely distributed, and the harm they cause is considerable, involving multiple fields such as humans, animals, plants and insects, bringing adverse effects to human health and scientific research work.
427. Blockade: Measures to seal off the epidemic focus, prevent the disease from spreading to safe areas, and prevent healthy pigs from mistakenly entering the epidemic area and becoming infected.
428. Veterinary drug: Substances used to prevent, treat and diagnose animal diseases and to purposefully regulate the physiological functions of the animal body (including feed drug additives). Mainly include: serum products, vaccines, diagnostic fluids, microbial products, Chinese medicinal materials, Chinese patent medicines, chemical drugs, antibiotics, biochemical drugs, radioactive drugs, etc.
429. Specific therapy: A treatment method using hyperimmune serum and convalescent serum.
430. Antibiotic therapy: For bacterial infectious diseases, a method that requires attention to problems such as drug resistance, adverse reactions and residues.
431. Chemotherapy: A treatment method mainly using sulfonamides, antibacterial synergists and nitrofuran drugs.
432. Symptomatic therapy: Measures such as antipyresis, analgesia, hemostasis, sedation, excitation, cardiotonic support, diuresis, antidiarrheal treatment and regulation of electrolyte balance.
433. Nursing therapy: A method of providing tasty, fresh, soft, high-quality and easily digestible feed and sufficient drinking water.
434. Immunization: A means of inoculating animals with antigens (vaccines, toxoids) or immune serum to stimulate the animal body to produce relatively specific resistance, transforming susceptible animals into non-susceptible animals.
435. Disinfection: The elimination and killing of pathogenic microorganisms and other harmful bacteria on animal bodies and in the environment so that their numbers are reduced to a harmless level is called disinfection.
436. Sterilization: Killing all microorganisms is called sterilization. For example, water injection products must all go through this step to achieve the aseptic target.
437. Physical disinfection: A disinfection method using sunlight, ultraviolet light, flame and high temperature, high pressure, etc. to kill microorganisms.
438. Chemical disinfection: A disinfection method using chemical disinfectant drugs to kill microorganisms. For example, disinfection by spraying, fumigation, etc.
439. Terminal disinfection: Comprehensive and thorough large-scale disinfection carried out after release from isolation, recovery or death, or before lifting the blockade of an epidemic area, in order to eliminate pathogenic microorganisms that may remain in the epidemic area.
Disinfection and sterilization are two different results of the same kind of operation. For example, pig houses should adopt disinfection methods, and many steps of artificial insemination should adopt sterilization.
440. Quarantine: The means of applying various veterinary scientific diagnostic methods to inspect animals and their products and take corresponding measures to prevent the spread of disease.
441. Origin quarantine: Quarantine in the animal production area.
442. Trade quarantine: Quarantine when animals and their products enter commodity circulation.
443. Slaughter quarantine: Veterinary quarantine before slaughter of animals at cold storage plants, meat processing plants, processing factories, food stations, etc.
444. Transport quarantine: Quarantine during the transport of animals and their products. Such as: railway quarantine, quarantine at major traffic routes, etc.
445. Burial: A method of disposing of diseased carcasses. The method is simple and easy to carry out. For burying carcasses, a remote site that is dry, flat and far from residences, roads, water sources and rivers should be selected, with a depth of at least more than 2 m.
446. Putrefaction: A method of disposing of diseased carcasses. In pit wells with a depth greater than 9 m, or in biogas pits, but it is not suitable for anthrax or blackleg.
447. Incineration: A method of disposing of diseased carcasses. This method is the most thorough. It is suitable for disposing of carcasses of dangerous infectious diseases, such as anthrax and blackleg.
448. Rendering: A method of disposing of diseased carcasses. The carcass is placed in specially made processing equipment to achieve the purpose of disinfection while retaining useful fats, bone meal, meat meal, etc.
449. Depopulation: A strategy for disease elimination, namely the practice of emptying all pigs from a pig house.
450. Repopulation: A strategy for disease elimination, namely the practice of putting introduced healthy pigs back into the emptied pig house.
451. Closed herd: A strategy for disease elimination, namely the practice of keeping the entire pig herd closed for a period of time so that the health status of the herd remains consistent.
452. Inactivated vaccine: Also called dead vaccine. Materials containing bacteria or viruses are treated by physical or chemical methods to make them lose infectivity or toxicity while retaining good immunogenicity; after inoculation into animals, they can produce active immunity.
453. Attenuated vaccine: Also called live vaccine. It refers to vaccine strains prepared from microorganisms of natural strong virulence that have been treated by physical and chemical methods and continuous biological passage so that they lose pathogenicity to the original host animal or cause only mild subclinical reactions, while still retaining good immunogenicity.
454. Monovalent vaccine: A vaccine prepared from the proliferative culture of the same microbial strain (bacterial or viral) or a single serotype strain (bacterial or viral) of one microorganism is called a monovalent vaccine. Monovalent vaccines have good immunoprotective efficacy against diseases caused by the corresponding single-serotype microorganism.
455. Polyvalent vaccine: A vaccine prepared from the proliferative cultures of several serotype strains (bacterial or viral) of the same microorganism. Polyvalent vaccines can enable immunized animals to obtain complete protection (such as porcine polyvalent paratyphoid killed vaccine).
456. Mixed vaccine: That is, multivalent combined vaccine, referring to vaccines prepared by combining the proliferative cultures of different microorganisms according to the characteristics of the disease and according to immunological principles and methods.
457. Homologous vaccine: A vaccine prepared from microorganisms of the same species, same type or homologous origin and used for immune prevention in the same kind of animal (such as lapinized attenuated classical swine fever vaccine and porcine epidemic diarrhea vaccine, which can be used to prevent classical swine fever and porcine epidemic diarrhea in pigs of various breeds).
458. Heterologous vaccine: A vaccine prepared from microbial strains (bacterial or viral) of different species; after inoculation, it can enable the recipient to acquire resistance to pathogens not contained in the vaccine.
459. Genetically engineered vaccine: Vaccines produced using genetic engineering technology, including subunit vaccines, live vector vaccines, gene-deleted vaccines and nucleic acid vaccines.
460. Traditional vaccine: Vaccines made by traditional conventional methods from bacterial or viral culture fluids or virus-containing tissues. The above 9 kinds of vaccines are all traditional vaccines.
461. Antibody: After an animal organism is stimulated by an antigenic substance, B lymphocytes transform into plasma cells and produce immunoglobulins that can specifically bind and react with the corresponding antigen; these are called antibodies. Although antibodies are produced by the organism, not all antibodies produced are beneficial to the organism.
462. Antigen: Any substance that can stimulate the organism to produce antibodies or effector lymphocytes and can bind with them to cause a specific immune response is called an antigen. An antigen is not the parasite, bacterium, or virus itself; it is only a component of the pathogen. However, most vaccines currently produced are made from whole pathogens, and if production is not standardized, there is a great possibility of infection.
463. Adjuvant: A substance that is inoculated into an animal body before the antigen or mixed with the antigen at the same time, can non-specifically alter the organism's specific immune response to that antigen, and plays an auxiliary role. Such substances can be collectively called immunological adjuvants.
464. Immune reaction: It is caused by the inherent characteristics of the vaccine itself and generally does not cause physiological or functional impairment. Within 24 h after inoculation, inflammatory reactions such as redness, swelling, heat, and pain appear at the inoculation site. A few cases are accompanied by systemic reactions such as elevated body temperature, nausea, and vomiting. General reactions do not require any treatment and can resolve on their own after lasting 1-2 d. Abnormal reactions are syndromes that occur in animals after inoculation, have a certain connection with vaccination, and reach a degree requiring diagnosis and treatment. The clinical symptoms of such reactions are relatively severe, and they should be discovered in time and treated symptomatically and rescued, otherwise serious consequences may result.
465. Immune tolerance: A physiological state in which the immune system does not undergo destructive reactions with the organism's own components and introduced antigens. Destructive reactions are blocked by different mechanisms during the development of the immune system and the generation of immune responses. Long-term or repeated vaccination can easily lead to the development of immune tolerance.

I also hope fellow pig farmers will check, supplement, and improve it.
--------------------------------------
How come something posted like this has no one boosting it? I'll boost it. Thank you!
--------------------------------------
The summary is really great, good post, boosting it.
--------------------------------------
Very good, thanks for the hard work!!
--------------------------------------
Very good, worth saving.
--------------------------------------
Very good, worth saving.
--------------------------------------
Good material, I learned from it.
--------------------------------------
Good post, benefited a lot, saved it!
--------------------------------------
Good post, boost it! Boost it!
--------------------------------------
The summary is really good, a lot of thought went into it.
--------------------------------------
Thanks, I learned quite a bit.
--------------------------------------
Thanks for the hard work, OP. Good post, strong boost!