Diagnosis and Treatment of Pig Brewery Waste Poisoning
Pig brewery waste poisoning is mostly caused by long-term feeding of brewery waste without other feed to accompany it, or by suddenly feeding a large amount of brewery waste or moldy brewery waste. The toxic components of brewery waste are the residual alcohol in the waste, as well as the organic acids and fusel oils produced after continued fermentation and rancidity of the waste, such as acetic acid, n-propanol, isobutanol, etc.
1. Clinical symptoms
6 finishing pigs weighing 35kg-45kg raised by a certain farmer showed poisoning symptoms after eating brewery waste, and one died. In the early stage of poisoning, the pigs' feed intake dropped sharply. The affected pigs were depressed, with a body temperature of about 39.6°C, cyanotic skin, first constipation and then diarrhea, unsteady gait, paralysis of the limbs, unable to stand after lying down, and some were restless and excited, with accompanying skin rashes.
2. Pathological changes
Necropsy of the dead pig revealed congestion of the lungs, mild inflammation of the pharyngeal mucosa, congestion of the esophageal mucosa, gas-filled stomach, congestion and hemorrhage of the gastric mucosa, gastric contents giving off a smell of alcohol and vinegar, small patches of detachment and pinpoint hemorrhage in the duodenal mucosa, blood spots in the jejunum, ileum and cecum, blood and trace blood clots in the intestinal tract, swelling and mucosal detachment of the rectum, swelling of the gallbladder wall, soft myocardium, and incomplete blood coagulation. The kidneys were swollen and brittle.
3. Diagnosis
Based on the feeding situation, clinical symptoms and pathological anatomical changes, a preliminary diagnosis of brewery waste poisoning was made. During the investigation of the feed situation, it was found that the brewery waste used for feeding was completely exposed to the air, and the brewery waste on its surface, up to 1cm thick, had deteriorated and was mixed with a sour odor.
A small amount of deteriorated brewery waste was soaked in distilled water, filtered, placed in a beaker, and the pH value was measured. The preliminary measured pH<5.0,由此推定酒糟酸败。
4. Treatment
The two severely poisoned pigs were each given an intramuscular injection of 6mL of 10%-20% sodium caffeine benzoate, and at the same time an intravenous injection of glucose saline; the other pigs were given an enema with 1% baking soda, and administered 30g-50g of the purgative sodium sulfate solution.
5. Prevention
5.1 When storing brewery waste, it should be covered with plastic film to isolate it from air in order to prevent mold.
5.2 Brewery waste cannot be used alone as feed; it is best to use brewery waste together with other feed. The amount fed should be limited, with an average of no more than 2.0kg per pig per day.
5.3 Slightly rancid brewery waste can be stirred with lime water to neutralize the rancid substances in it. The treated brewery waste is best mixed with fresh brewery waste for feeding, and at the same time attention should be paid to observing whether the pigs show abnormal reactions after eating. If abnormalities are found, feeding of brewery waste should be stopped immediately and timely treatment should be given.
6. Summary
6.1 Brewery waste poisoning is divided into acute poisoning and chronic poisoning. The symptoms of poisoning appear only after chronic poisoning has accumulated to a certain extent. When pigs are found to be poisoned, the condition of the sick pigs has often already reached a serious degree, so after feeding brewery waste, attention should be paid to observing the pigs' behavior, and if abnormalities are found, an examination should be carried out immediately.
6.2 Change feeding habits and do not feed pigs with cheap brewery waste. Strengthen feed management and do not feed abnormal feed.
6.3 Sodium carbonate, as a blood buffer, can buffer excess acid in the blood and can alleviate the poisoning symptoms of pigs.