What to do when a pig's neck is red and swollen, it is panting and dies? Vaccination prevention is very simple (1)
Pig's neck red and swollen, panting and dying? Good vaccination prevention is very simple (1)
Swine pasteurellosis, which many farmers also call "lock-throat wind," is caused by pigs being infected with Pasteurella multocida. Pigs at all stages are susceptible, especially pigs in the fattening period. This bacterium can infect many kinds of animals, including humans. When pigs are infected it is called swine pasteurellosis, when cattle are infected it is called bovine hemorrhagic septicemia, and rabbits, chickens, ducks and sheep are all susceptible as well. Diseased livestock and poultry are the main source of infection, and excreta, secretions and contaminated feed, drinking water and equipment are all routes of transmission. The pathogen carried out through coughing and sneezing is the most likely to infect other animals, and it can also be transmitted through skin wounds and blood-sucking insects. Therefore, the two main reasons this disease has a high incidence in summer are, one, the stress of a stuffy, hot and humid environment, and the other, infection caused by flies and mosquitoes carrying the pathogen. In addition, some adverse factors such as long-term malnutrition, long-distance transport, parasites and poor sanitation conditions will promote the occurrence of this disease.
Clinical and necropsy symptoms
According to the symptoms, swine pasteurellosis can be divided into three types: the most acute septicemic type, the acute type and the chronic type. The symptoms of the three types are as follows:
Most acute septicemic type: There are septicemia symptoms, and it often comes on suddenly with very rapid death. After some pigs are infected, on the first evening they still eat very well and no symptoms can be seen, and on the next morning they are found dead in the pen. The most important external symptom is redness, swelling and heat in the throat area under the neck; when touched by hand it is relatively hard, and in severe cases the redness and swelling will extend to the base of the ears and the front of the chest. In the slightly more chronic cases, there will be high fever of 41°C-42°C, loss of appetite, inability to stand while lying on the ground, or a sitting-like-dog posture with the neck stretched out to breathe, and white foam flowing from the mouth and nose. In the slightly slower cases, death occurs in 1-2 days, and the mortality rate is close to 100%. After necropsy, acute hemorrhagic edema is found in the throat area, with a lot of translucent pale yellow fluid.
Acute type: Chronically infected swine pasteurellosis,treatmentif not treated in time, death occurs in about 4-6 days. This is a relatively common type of swine pasteurellosis. The body temperature is generally between 40°C-41°C. At first there is a dry cough, which later becomes a wet cough, with difficulty breathing and discharge of sticky nasal fluid, sometimes possibly streaked with blood. Although there is no obvious redness and swelling on the outside of the neck and chest, the pig will show pain when touched, and there are some purple spots or small bleeding points on the skin. Finally it becomes emaciated and weak, cannot get up while lying down, and dies of suffocation and exhaustion. Necropsy finds fibrinous pneumonia on one or both sides; the affected part of the lung is enlarged and firm, dark red or grayish red, clearly different from the normal pink color.
Chronic type: Chronic swine pasteurellosis mostly shows symptoms of chronic pneumonia, poor spirits, poor appetite, persistent coughing and panting, a small amount of thick discharge in the nasal cavity, and gradual emaciation. If not treated in timetreatment, death from exhaustion occurs in about two weeks, and the mortality rate is about 65%.