What are the prevention and control methods for porcine infectious gastroenteritis?
Porcine infectious gastroenteritis is a highly contagious digestive tract infectious disease of pigs caused by porcine transmissible gastroenteritis virus, characterized by vomiting, watery diarrhea and dehydration. The harm caused to pig herds infected for the first time is particularly obvious. The severity of the disease varies with age; the younger the pig, the more severe the disease and the higher the mortality rate. Let us take a look below at the prevention and control methods for porcine infectious gastroenteritis!
Symptoms of porcine infectious gastroenteritis
Generally, piglets within 2 weeks of age will vomit 12-24 hours after infection, followed by severe watery or pasty diarrhea. The feces are yellow, often mixed with undigested curd blocks, and have a foul odor. Body weight drops rapidly, piglets become obviously dehydrated, and death occurs 2-7 days after onset, with a mortality rate of 100%. In piglets 2-3 weeks of age, the mortality rate is 0-10%. Weaned pigs develop the disease 2-4 days after infection, showing watery diarrhea in a projectile manner, with gray or brown feces; individual pigs vomit. After 5-8 days the diarrhea stops, and death is rare, but body weight decreases, often showing poor development and becoming runt pigs. Some sows closely contact diseased piglets and are repeatedly infected, with relatively severe symptoms, increased body temperature, cessation of lactation, vomiting, loss of appetite and diarrhea, while some lactating sows show no clinical symptoms.
Prevention of porcine infectious gastroenteritis
To prevent porcine infectious gastroenteritis, one should persist in self-breeding and self-raising. When purchase is unavoidable, strict quarantine should be carried out, with isolation and observation for more than 1 month, and only when there is truly no disease may they be mixed into the herd. Strengthen feeding management at ordinary times, especially in cold seasons, pay attention to cold protection and warmth, and keep pig houses dry, clean and hygienic. Once this disease is found, immediately carry out strict isolation and disinfection. Any one of the following drugs is commonly used for disinfection: 1-2% caustic soda solution, 10% bleaching powder solution, 10-20% fresh lime milk, 10-20% hot plant ash water and 0.5-2% formaldehyde solution; the effects are all very good.
Treatment of porcine infectious gastroenteritis
1. Antibiotics: streptomycin 300,000-500,000 IU (units), gentamicin 40,000-80,000 IU (units), mixed and dissolved, then administered orally, 2 times a day, for 2-3 consecutive days.
2. Norfloxacin powder: use 0.3-0.5 g per kg of piglet body weight, dissolve in warm water and administer orally, 2 times a day, for 2-3 consecutive days (for severely ill pigs, the first and second prescriptions may be used together).
3. Mequindox injection: inject 2 ml intramuscularly per piglet, and orally take berberine tablets, 1-2 tablets each time (each tablet 0.5 g), 2 times a day, for 2-3 consecutive days; the curative effect is relatively good,
4. Symptomatic treatment: for vomiting piglets, inject 2-5 ml of vitamin B1 injection intramuscularly per piglet, 2 times a day, for 2 consecutive days. For those with blue-purple discoloration on the ears, nose and lower parts of the limbs, inject 2-5 ml of 10% sulfadiazine sodium injection intramuscularly, 2 times a day, for 2 consecutive days. For piglets that do not eat or drink and are dehydrated, promptly administer glucose and sodium chloride aqueous solution orally to supplement body fluids, 20 ml each time, 5 times a day, until recovery.
5. Adjuvant treatment with Chinese herbal medicine: Coptis chinensis, rhubarb and dark plum 10 g each; white peony root, charred sanguisorba root, licorice and Chebule fruit 15 g each; Sophora flavescens, Polygonum aviculare, Pulsatilla chinensis, Xiangqu, ageratum and plantain seed 20 g each; decoct in water and administer orally (the dosage for 25 pigs).