SWINE HEALTH

DIFFERENT CAUSES OF DISEASES

It is not easy to define what "health" really means, although everybody has an idea about it.
For humans, the World Health Organization (WHO) defines "health" as the state of optimal well-
feeling in relation to the body as well as to the mind.

As for animals, and pigs for that matter, we know very

little about their mind, so we could just say a healthy
pig means the tissues and organs are
functioning normally in harmony with each
other and with its environment. When this
harmony is disturbed and the pig is not able to
maintain the balance between its body functions and
its environment, disease results. The degree of
imbalance determines the severity of the
disease. In effect, the causes of a disease can be in
the animal itself or in the environment.

 The ANIMAL as a Cause

These are the causes, which we can attribute to the pig itself. Primarily, there is something
inside or within the pig which is wrong, such that problems or diseases occur.

 Inborn defects decrease the chances of piglet survival, or it can make it impossible for
them to live at all. These inborn defects can be heritable, such as absence of skin and atresia
ani; or non-heritable, such as trembling piglets in hog cholera infection from the sow.

 Acquired defects, such as tailbiting, give a higher risk for infection

 Breeds have different characteristics. The Pietrain is known for its stress-sensitivity, while
the Duroc is known for its resistance and strong legs. Generally, crossbreeds have a better
constitution (stronger) than purebreeds.

 The age of the animal is also

 Constitution is the ability of the pig to cope with
one determining factor as
diseases. It also determines the general
very young and very old
susceptibility of the pig to diseases. Pigs with bad
animals are more susceptible
constitution need more care. Each pig has its own
to certain diseases.
inherent body constitution. One piglet may die of
diarrhea, while another one may survive, and yet
the two belong to the same litter.

 The ENVIRONMENT as a Cause

Environmental causes of diseases generally refer to those external to the animal. The things
outside the animal's body that may cause harm are what we call "environmental" or external
factors. They are classified as either infectious or non-infectious.

 Non-Infectious Causes

The non-infectious causes refer to the different management practices implemented in the
farm. It includes the following:

 Feeds and feeding - deficiencies/excesses, sudden

changes in the feed quality and quantity,
overfeeding/underfeeding, spoiled feeds or toxic
components in the feed

 Drinking water - availability of fresh/clean drinking

water at all times
 Management - faulty management practices especially in newborn and newly weaned
animals can cause chilling/crushing and diarrhea.

 Housing - poor ventilation, wet/dirty floors, bad flooring

 Trauma/Stress - Traumas, like fighting resulting in

injuries, predispose the pig to other diseases. Stress
(castration, transport/transfer) lowers the pig's body
resistance rendering it more susceptible.

 Toxic Substances - medicines, toxic plants (ipil-ipil) and chemicals (organophosphorus

compounds)

 Infectious Causes

Infectious causes refer to the involvement of microorganisms as the main cause of the
disease or problem. Generally, infectious organisms gain entrance into the pig's body only if
something went wrong with the non-infectious environment.

 Viruses - Hog Cholera

 Bacteria - Colibacillosis

 Yeast - Candidiasis

 Fungi/Molds - Aflatoxicosis

 Protozoa - Coccidiosis

 Parasites - Mange, Worms, Ringworm

 Excretion of Pathogenic Agents

Excretion of pathogenic agents means how these organisms go out of the body and infect
susceptible pigs or hosts. There are various ways of excretion.

1. Which pigs excrete pathogenic agents?

 sick pigs excrete the highest quantity of pathogen

 pigs in the incubation period. This is a very dangerous group because detection is nearly
impossible, and the quantity of pathogens may be high.

 recovered pigs may become carriers of the disease for a short or long time

 subclinical infections

 contaminated pigs

2. How are pathogenic agents excreted?

 air. very important especially in respiratory infections. eg. pneumonia

 feces. feces of pigs with diarrhea attach easily to objects. very important especially in
gastrointestinal infections. eg. colibacillosis

 saliva. often mixed with discharges from the nose, throat and lungs. sometimes mixed with
stomach contents, too (vomiting).

 tears and ocular discharges. strongly attract flies which possibly carry infectious
diseases.

 urine. can be mixed with products of the genital organs.

 male genital organs. semen, exudate from the prepuce and urethra. often mixed with
urine.

 female genital organs. materials from abortion, during parturition, uterine/vaginal

excretion

 udder secretions. colostrum, milk.

 skin, hairs

 meat/meat by-products. also offals

Economic Importance of Diseases

There are some diseases that are, by nature, more "economically important" than the other
diseases because once they infect the pigs, they will cause considerable losses to the pig
business.

1. cost of preventive measures, like vaccinations

2. additional costs of treatment, like drugs,

instruments and labor (time for extra care)

3. loss of production

 increased mortality
 decreased growth and production
 deteriorated feed conversion
 decreased quality of products
 disturbed production planning (less optimal
utilization of the production unit)

4. problems in marketing

 poor quality products

 risks for contamination
 export limitations
technical terms used in the discussions:

contamination - an organism is inside the pig's body without causing any clinical damage or disease

infection - an organism is inside the pig's body causing any clinical damage or disease

lesion - the disruptive changes in the organs/tissues of the animal when infected

morbidity - number of affected animals

mortality - number of dead animals

Pathogenic - the ability of the organism to cause damage or disease

Fomites - objects or materials that are likely to carry infection, such as clothes, utensils, and
furniture

Vector - an organism, typically a biting insect or tick, that transmits a disease or parasite from
one animal or plant to another.
 GENERAL PREVENTIVE MEASURES

General preventive measures directly involve sound and efficient farm management practices.

As mentioned earlier, the health status of a pig is determined by the harmony between the
pig itself and its environment. This environment is further subdivided into infectious and non-
infectious environment. Together, there are three elements. The relationship among these
three is illustrated below. Each element can be reasonably controlled by the farm manager.

Non-
infectious
Farm environment Infectious
Manager environment Farm
Manager

Farm
Manager
Animal

H - HEALTH STATUS

The HEALTH STATUS of the animal is determined by these three factors. All these are more
or less controlled by the farm manager and the caretaker/s (human factor).

 The Animal

1. Choose healthy pigs, purchased from a reliable farm or selected from healthy pigs in
your own stock.

2. Avoid inbreeding to minimize congenital defects.

3. Give extra care to the more susceptible animals, like piglets and sick animals.

4. Improve the immunological resistance from the pigs by vaccination. They are available
for many diseases (eg. hog cholera, FMD, etc.).
 The Environment (non-infectious)

Pathogens can easily multiply. Sometimes they double their number within less than half an
hour depending on the circumstances. It is, therefore, important to avoid the entrance of
the pathogens as well as the multiplication of pathogens.

How to avoid the entrance of pathogens

1. Purchase healthy pigs.

2. When commercial feeds are used, buy new supply every two weeks. Provide a dry storage
that can be locked and kept free from insects and rodents.

3. Minimize the movement of visitors inside the farm. As much as possible, limit the number
of visitors, especially those who deal a lot with pigs. Before entering the pig houses,
provide them with slippers or rubber boots and overalls. They are to use the foot bath
which should be found at the entrance of each house.

4. Provide natural barriers by surrounding the pig houses with trees and plants.

5. As much as possible, keep away from other farms.

6. Avoid feed left-overs in troughs (restricted feeding) to avoid attracting birds, rodents
and other insects which may carry infectious diseases. Remember also that it is better to
give the feeds on the trough and not on the floor.

7. Routine cleaning should be done at least once a day.

8. When using swill, make sure it is thoroughly cooked.

9. The water supply should be clean. Water from a creek can

easily be contaminated through manure of pigs from other
farms and of other animals, waste water from factories and
human settlements.

10. Use known boars which are free of diseases. Boars from a
breeding station can easily transmit diseases. Boars (and
female breeders) should be regularly tested for the
occurrence of diseases particularly brucellosis,
leptospirosis, parvovirus and pseudorabies.
How to avoid the multiplication of pathogens
1. Avoid overcrowding in order to decrease the number of pathogens.

2. Remove manure from pens daily. Water is not always necessary in cleaning. When water
is used, a dry space should be left, and the pen should not remain wet for a long time.

3. Proper drainage should be maintained.

4. Isolate sick pigs to avoid spread of diseases and to give them a better chance to recover.

5. Remove dead pigs from the pen and bury immediately, unless a veterinarian will do a
necropsy. Burning is also applicable. Pigs should be buried at a depth of more than 1
meter (sometimes depending also on the size of the dead pig).

6. Regularly disinfect every empty pen. It is generally recommended to implement aerosol

disinfection during disease outbreaks.

7. Sterilize medical instruments after every use. They should then be stored in a dry and
clean place.

8. Group pigs according to their age and weight.

9. Avoid mixing pigs.

10. Vacate/rest pens after thorough cleaning and disinfection. This practice is very
important to break the disease cycle. Most pathogens cannot survive outside the pig's
body especially under dry conditions.

11. Introduce fecal matter to newly purchased stocks to

acclimatize them to the normal microflora of pigs on the farm.

12. Quarantine should be implemented on newly purchased pigs.

This should be done for at least 30 days.

13. Practice all-in/all-out system or the "by batch" system. Start with a clean section.
Vacate the entire section or dispose/sell pigs at the same time. Clean again before the
entry of a new batch of pigs.

14. Regular parasite control is very important.

 COMMON POST-FARROWING PROBLEMS

The first few days after farrowing are very

important for the sow and her piglets. Any
health-related problem or disease can
result to loss of milk. This will contributed
greatly to piglet (pre-weaning) mortality

1. vulvar discharge / metritis

Metritis is the inflammation and infection of the uterus. It often occurs after farrowing,
dystocia or abortion. Metritis is part of the metritis-mastitis-agalactia syndrome so frequently
met as a clinical entity in pig practice.

The following organisms are frequently isolated from animals suffering from metritis:
Streptococcus, Escherichia coli, Enterobacter aerogenes, Klebsiella spp.

 dirty environment
 physical stress associated with
farrowing predisposing factors
 uterine fatigue
 retained placenta or fetus

Clinical Signs

Gilts and sows will initially show inappetence and depression. The signs of the disease usually
appear in 1 - 3 days post-farrowing. Female breeders will be found lying on their pens,
shivering and trembling. Their temperature will range from 39.5° to 41.3°C. The udder is hot,
and milk flow is inhibited. A thick, whitish to yellowish discharge from the vulva is seen by the
end of the first or second day. Metritis resulting from retained fetuses, laceration and
infections

following dystocia is accompanied by a more watery, foul-smelling discharge from the vulva.
Fever, inappetence and agalactia will also be present.
Control and Treatment

 A combination of penicillin and streptomycin injection, given intramuscularly to control

the infection, is indicated.

 Uterine flushing or lavage is highly recommended. A decoction of guava leaves maybe

used and should be pumped into the uterus for 3 - 5 days preferably morning and
afternoon.

 Administration of oxytocin will hasten involution of uterus.

 Implement proper diet and exercise. Fat sows will have a high incidence of dystocia
and weak, atonic uterus.

2. mastitis

Mastitis is the inflammation of the mammary glands. Mastitis involving individual udder
sections is diagnosed by keen, visual observation and manual examination.

The following organisms are associated with mastitis in the sows: Streptococcus,
Staphylococcus, Actinomyces sp., Actinobacillus lignieresii, Corynobacterium pyogenes,
Mycobacterium sp.

 dirty environment
 udder injury
 faulty feeding scheme
predisposing factors

Clinical Signs

One, two or more sections of the udder can be affected. These are reddish or bluish/violet in
color, hard and hot to the touch. The gilt or sow is inappetent and febrile. She does not want
her teats to be touched or suckled on. Thus, the piglets become hungry and very noisy. Piglets
may show diarrhea due to bacterial contamination of the milk. Milk coming from affected teats
is blood-tinged, with pus and foul-smelling.
Control and Treatment

 If the sow is showing generalized signs and has fever, penicillin and streptomycin
intramuscular injection is administered.

 Occasionally, mammary infusion is given.

 Give particular attention to cleanliness, proper feeding and exercise.

 Hot compress helps stimulate blood and milk flow.

3. agalactia / hypogalactia

Agalactia is the absence of milk, while hypogalactia is the decrease in the amount of milk
secreted. It results in the death of many individuals and even the whole litter during the first
few days following farrowing. The piglets are also deprived of quality colostrum needed for
immunity.

The following organisms are associated with sows suffering from agalactia/hypogalactia:
Citrobacter, Enterobacter, Escherichia, Klebsiella, Pseudomonas, Proteus, Staphylococcus and
Streptococcus spp. Any individual causative factor or a combination of factors may cause this
clinical syndrome.

 mastitis and metritis

 hormonal imbalance
 improper management – faulty
feeding scheme, inadequate water
supply, hypocalcemia, stress
 extreme hot weather
 hyper-excitable or nervous sows /
gilts
predisposing factors
Clinical Signs

The condition is encountered 2 – 3 days post-

farrowing. It will be apparent that the piglets are
hungry, in various stages of starvation and
hypoglycemia. Sows with agalactia are uneasy and lie
in the sternal position. Some sows lie out flat and
permit the piglets to suckle but fail tosecrete milk.
The sow is partially or completely off-feed. The udder
is firm and congested. The sows show various
degrees of trembling probably due to intoxication and
fever. Feces are dry and scanty. This type of agalactia
appears to be due to a combination of over-feeding,
auto-intoxication due to a sluggish digestive tract,
atonic uterus, and, in many cases, secondary uterine
infection.
Note mastitic udder, red and swollen.
Piglets are reluctant to suck the affected
udder.

Control and Treatment

 Oxytocin administration and antibiotic treatment are indicated if infection is suspected.

 Symptomatic treatment for piglets is also indicated which may include administration of
10 mL dextrose intraperitoneally.
 DIARRHEA OF PIGLETS

Diarrhea in piglets can be caused by several factors. Prevention and control of diarrhea
should not only center on infectious agents but should also focus on providing favorable
environmental conditions.

non-infectious
predisposing factors
 dirty pens
 low environmental temperature
 spoiled feed / unsuitable feed /
sudden change in feed
 insufficient milk / colostrum intake
 mastitic udder

Common Infectious Causes of Diarrhea

1. Escherichia coli

This is a common cause of piglet diarrhea in commercial farms. The disease can readily be
identified through the character of the feces. These are generally foul-smelling, yellowish and
watery.

It is possible to prevent this type of diarrhea through a continuous and effective sanitation
program in the farrowing house. Antibiotic administration also helps in its prevention. When
farrowing pens are continuously used, diarrhea is very difficult to prevent and treat. Vacating
farrowing pens after use for at least 5 – 7 days will help break the disease cycle and lessen
the microbial load in the area.

2. Transmissible Gastroenteritis (TGE)

The disease is caused by a virus. Feces are grayish

in color, very watery and fishy smelling. The sow
and her piglet may show occasional vomiting.
Fatteners are rarely affected. Mortality may reach
100% for suckling piglets.
Note the difference between a normal gut and one
infected with TGE. The one on the left shows normal
villi, the finger-like projections that cover the inside of
the small intestine. The villi have been destroyed in
the TGE-infected gut. (right).
Prevention and Control

1. Build a well-designed farrowing pen that will allow pens to remain clean, dry, warm and
free of draft.

2. Implement good sanitation, management and health program.

3. Ensure pregnant sows have sufficient functional teats, are healthy and fed with well-
balanced diet.

4. Move sow into clean farrowing crates at least one week before they farrow.

5. Ensure proper immunization of gilts/sows either through natural immunity or vaccination.

6. Provide heating to newborn piglets for the first 10 days of the piglet’s life. Ensure that
they have access to colostrum during the first 3 days of life.

7. Postpone scheduled activities on weak piglets.

8. Pig dosers can also be given to suckling piglets. These are widely available in the local
market.

Treatment of Diarrhea

1. Give appropriate antibiotics to scouring piglets or whole litter for bacterial diarrhea. (It is
also advisable to conduct an antibiotic sensitivity test if diarrhea is severe and involves a
great number of animals and does not respond to antibiotic being used.)

2. Provide supportive therapy. Replace body fluids of dehydrated or scouring piglets with
water, electrolytes, glucose, etc.

3. Improve environmental conditions. Unsanitary conditions allow challenge to build-up.

4. Ensure sows are healthy. Sows with mastitis, agalactia, insufficient or damaged teats and
restless sows may not provide sufficient colostrum to piglets. Treat them accordingly.

5. Treat for any disease present.

 PNEUMONIA OF PIGS

Pneumonia is the inflammation of the lungs leading to colds and coughing in pigs. The usual
predisposing factors are the following: climatic changes, stress due to transport and
movement, overcorwing, parasitic load and many more.

In commercial farms, pneumonia is very difficult to prevent and eradicate. The objective of
treatment is to prevent the development of more severe symptoms and clinical signs.

Common Infectious Causes of Pneumonia

1. Actinobacillus pleuropneumonia

This disease shows pleuropneumonia, a condition where there is

inflammation of the lungs and the tissues surrounding it. The
disease can be very acute causing sudden death without any
symptoms. Dead pigs are found with blood-tinged froth coming
from the mouth and nose. When the disease process takes a
longer time, the pigs show general symptoms such as
inappetence, fever and depression. More specific signs are
coughing, breathing difficulties and, in some cases, cyanosis of the
skin (red or bluish coloring of the ear tips, belly, legs and tail end).

The lungs of pigs with App

are red and swollen at the Treatment should be directed to the whole herd. Antibiotics should
lower portion be given preferably by injection for 3 days. It should be followed
by mixing antibiotics with the water or the feeds.

2. Mycoplasma hyopneumoniae

The microorganism causes a disease called enzootic pneumonia. It is associated with intensive
pig production. The signs are less serious, but the economic importance is considerable. The
pigs show a slight and constant dry cough, sneezing, loss of appetite, fever, poor feed
efficiency and runting. This is the only respiratory disease that can be transmitted by the sow
to her fetuses during pregnancy. Young pigs suffer more at the onset of the disease than
older pigs. Mortalities are rare and more due to secondary infections.
 Treat with antibiotics. Affected animals should be
isolated. The whole herd should be given
antibiotics in the feed or water to minimize the
spread. General preventive measures are
important.

The presence of lesions on the upper parts of

the lungs is characteristic of Mycoplasma
infection. These lesions are typically fibrotic or
hard to the touch.

3. Swine Influenza Virus Type A

All ages can be affected by influenza or ‘flu, but it is

most common in growers and fatteners. The pigs are
very sick, depressed, always lying down, have no
appetite, high fever, coughing, frequent sneezing,
and difficulty in breathing. Discharges can be seen
from the nose and eyes. The disease spreads rapidly
throughout the farm, but recovery starts after 3 – 5
days and is usually also rapid if not complicated by
other infections.
thick ocular discharges, running nose,
“dirty face” are common in pigs with ‘flu

Mortalities are rare. As in most viral diseases, there is no specific treatment. Antibiotics are
given to prevent secondary bacterial infections.

General preventive measures should be practiced to avoid occurrence. Vaccines are available
against swine influenza.
4. Pasteurella multocida

The bacteria cause the disease called swine plague or pasteurellosis. All types of pigs are
affected (sows, boars, piglets, fatteners). It is commonly a secondary bacterial infection
following primary invasion by other organisms such as Mycoplasma sp. and hog cholera virus.
The signs are mouth breathing, coughing and nasal discharges, bluish discoloration of the
extremities, fever and loss of weight.

Prevention and Control

1. A maximum of only 250 – 300 fatteners should be housed in one fattening unit.

2. Each fattening pen should only have 10 – 12 fatteners only.

3. Implement the all-in/all-out or “by batch” system of management.

4. Have only one source of weanlings / fatteners.

5. Regularly clean and disinfect pig pens.

6. Regular removal and proper disposal of pig manure to prevent build-up of microbes.

7. Adequate ventilation, draft-free environment.

8. Adequate supply of clean, fresh drinking water.

9. Avoid frequent wet cleaning and bathing of pigs, especially in the afternoon.

10. Implement pulse medication, if necessary.

 SUGGESTED MEDICATION PROGRAM

I. Gestating Sows

A. Mange Treatment 1

1. Injectable (ivermectin/doramectin): 10-14 days before farrowing

2. Topical (pour-on/spray): 14 and 7 days before farrowing

B. Deworming

1. Injectable (ivermectin/doramectin2, Levamisole): 10-14 days before

farrowing

2. In-feed: 10 days before farrowing3

II. Lactating Sows

A. Antibiotic Administration

1. Injectable: given once a day for 3 consecutive days

2. In-feed: given for 10-14 days from the day of farrowing

B. Flushing/Lavage4

1. Given for 3 consecutive days after farrowing; the following may be used:

a. herbal: guava decoction

b. 5% normal saline

c. 2% potassium permanganate

C. Vitamin ADE injection - given before/on/after weaning

1 Always scrub and bathe animals thoroughly before application of pour-on or spray drugs for mange treatment
2 If injectable/in-feed ivermectin or doramectin is used in mange treatment, there is no need to deworm. These
two drugs are indicated for both internal and external parasites
3 The duration (number of days) depends on the drug used
4 Lavaga/Flushing is highly recommended on sows which suffered from dystocia or those which were manually
assisted during farrowing. Flushing solution should be lukewarm.
 D. Vaccination

1. Hog Cholera:

the animal can be scheduled for vaccination starting 1 week after

farrowing up to immediately after the day of weaning

III. Suckling Pigs5

A. Iron Administration: 3-5 days after birth; generally, dosage is as follows

1. 100 mg Fe/ml - 2.0 ml/piglet

2. 200 mg Fe/ml - 1.0 ml/piglet

B. Multivitamin/Vitamin B12 Administration

Given 10-12 days after birth (or after castration) to be repeated before/on/after
(the day) weaning.

IV. Weaners

A. Water Medication is higly recommended to be given for 7 consecutive days

(1 week) starting from the day of weaning6

B. Deworming7

1. In-feed: given at 2-3 months of age provided the sow was dewormed,
otherwise it can be done 1-2 weeks after weaning

2. Subcutaneous injection: ivermectin is commonly used; follow similar

schedule as in #1

C. Vaccination

1. Hog Cholera vaccination is given starting from 5 to 8 weeks of age

5 Some veterinarians recommend the administration of pig doser on the first day after birth.
6 Water with medicine is given “fresh” daily, morning and afternoon.
7 Piglets from outside (bought from other farms) should be dewormed as early as possible.
V. Growers/Finishers

A. Pulse medication is recommended if one was able to establish periodicity of

a certain disease (especially pneumonia)

VI. Replacement Gilts/Replacement Boars

A. Water/In-feed medication for 7 consecutive days from the day of arrival

B. Deworming as soon as possible, to be repeated 2 weeks before expected

breeding schedule

C. Mange Treatment

D. Vitamin ADE before breeding

E. Vaccination

1. Hog Cholera

a. given twice before breeding with two weeks interval

b. if animal is vaccinated at 6 months then one shot before breeding would

be enough

VII. Boars

A. Deworming every six months

B. Mange Treatment every six months

C. Vitamin ADE every six months

D. Vaccination every six months

 GUIDE IN HANDLING EMERGENCY CASES

An emergency case is any condition that requires immediate attention as it endangers the life
of the pig. It is not expected that one will be proficient enough in replacing the veterinarian in
the job of saving a life, but it must be realized that, at some crucial time, one has to react to
the situation properly to save a life.

As a rule of the thumb, basic procedures in handling emergency cases in pigs are geared towards
the immediate relief of the patient. These procedures include proper evaluation of individual
cases, proper hygiene and sufficient care and management of the injured pig.

1. Basic guidelines

 Handle individual cases on the basis of history and signs. Keep a record of the case.
Quick evaluation is necessary. Size up the situation and note the condition of the animal.

 If possible, gently transfer the injured pig to a more comfortable, isolated area (shed or
pen) where treatment and further observation can be done, and follow-up procedure can
be easy. If the pig is lying and transferring is difficult, do the first aid treatment where the
pig is found.

 Protect the pig from adverse heat and other stress factors. Inspect the body
thoroughly for other signs.

 Be extra careful in dealing with every case of sudden onset and acute type of
infection. The possibility of spreading the microbes and contamination of the premises
and their ultimate transmission to human beings is great.

 Dispose properly seriously ill or dying pigs. If a rapidly spreading infection is suspected,
it may be wise to sacrifice the animal and careful post-mortem evaluation be conducted by
a veterinarian. Send specific tissue samples to the laboratory for further testing.

 Avoid salvaging the carcass for human consumption. Institute proper quarantine rules
and regulations.

 Report notifiable cases immediately to the nearest government office concerned in

animal industry. Conduct surveillance immediately on the vicinity for similar cases.
2. Recommended Emergency Procedures

2.1 Heatstroke. Occurs when the pig is exposed to excessively hot or warm environment.

The first step is to cool the body. Apply cold compresses, preferably ice packs, to the pig's head
and jugular furrows. Spray the rest of the body with cold water.

Gently move the pig under a shaded, cool area. Continue applying the ice pack and spraying of
cold water until the temperature drops to normal. If possible, monitor the body temperature
every short interval, and reapply ice packs if the temperature rises. Allow the pig to freely drink
cold water with sugar. Allow proper ventilation at all times.

In mild cases, when the pig shows panting and open breathing and seems to be in the initial
stage of respiratory distress, immediately remove it from the overcrowded condition. Prevent
additional stress and excitement. Immediately bathe the pig in cold water.

2.2. Acute Insecticide Poisoning. Common insecticides used against ticks and other
insects may sometimes be accidentally consumed (drunk) by pigs, or in some cases, the
concentration is very high that even when applied externally, toxicities result. In such cases,
emergency measures have to be instituted.

Pigs showing signs of restlessness, staggering and unsteady movement with salivation
immediately after external application of insecticides indicate insecticide toxicity. Therefore, it
is necessary to immediately bath the pigs thoroughly, if possible, with strong water pressure.
Wet the pig repeatedly.

In cases where the pig has taken in (drank) the insecticide solution, quickly remove the solution
from the stomach by giving emetics or plain concentrated sugar solution orally. Burned garlic
powder in water may be used as emetic.

For extreme cases of poisoning, call a veterinarian.

2.3. Difficult Farrowing (Dystocia). Dystocia frequently occurs in gilts under completely
confined management systems. Information on the gilt's breeding history, previous illness
during the last 2 or 3 months before farrowing and other pertinent data are important factors
in coming up with a sound and correct course of action.
Check visually the general condition of the sow. Take a closer examination of the behavior of
the sow and the character and duration of contraction (labor). If possible, move/transfer gently
the pig to a clean area. Clean thoroughly the external genitalia and surrounding areas with soap
and water.

Examine the birth canal for any injuries, and assess the position, posture and presentation of
the fetuses. To prevent stress and injury of the sow, the handling procedure must be done
under hygienic conditions.

In most cases of abnormal position, posture and presentation, adjust the fetus by returning it
into the normal presentation in the uterus with properly disinfected hands. Manipulation can be
made within the uterus. Traction and pulling must always coincide with the uterine contraction.
If continuous and forceful contraction occurs, use anesthetic to calm down the uterine
contraction.

2.4. Prolapse of the Vagina . In most cases, the condition occurs after difficult farrowing,
although some appear before farrowing. Handling the prolapse depends on the time it has been
existing. In advanced cases, the prognosis is serious and recurrence after treatment is high.

Place the pig in a clean pen/area. Thoroughly clean with warm water the vagina and/or uterus
and surrounding areas. Use a mild iodine solution (Lugol's) in the final washing of the exposed
area (or use any nonirritating antiseptic). A decoction made from boiled guava, "sampalok", or
"duhat" leaves can be used as a vaginal rinse or wash.

Severe irritation usually occurs. The animal starts straining as the prolapsed parts are being
returned to the pelvic cavity. Call a veterinarian if the animal is extremely in pain.

Slowly replace the prolapsed parts into the cavity and infuse antibiotic solution into the vagina.
Call a veterinarian to perform vulvar sutures, if necessary, to prevent recurrence of the
condition. Maintain cleanliness of the wound. Guava or avocado leaves can be applied as
poultice to the wound. Change the poultice once a day.

2.5. Burns. A first degree or superficial burn is characterized by redness, swelling and pain in the
skin but no blisters. This is caused by thermal, chemical, and electrical factors which must be
immediately treated. Place affected area immediately in cold water or apply cold compress to
relieve the pain. Juice extracts of either "sabila" or "oregano" leaves can be applied to the
affected area two times a day.
A second degree burn is characterized by the formation of vesicles and blisters. In extensive
burns, considerable loss of plasma and shock occur. Sedation or forceful physical restraint is
advisable to calm the animal for easy handling and to ease pain.

In case of shock, intravenous injection or electrolyte solution or blood plasma is necessary.

Fresh buko" juice prepared aseptically from young coconut can be given subcutaneously or
intravenously as plasma expanders. The amount of juice to be given depends upon the weight
of the animal.

In the absence of a veterinarian, induce the pig to drink saline solution to maintain adequate
fluid levels in the body and to induce urination. Give fresh "buko" juice again. A suitable
solution consists of 8 level tsp salt, 4 level tsp baking soda, and concentrated brown sugar to
2 gal water. Concentrated beef broth may be added. Administer the solution through stomach
tube if the pig does not drink.

Tetanus antitoxin and antibiotic injections may follow. Apply cracked ice to affected areas. If
inflammation subsides, apply petroleum jelly, oil or other suitable ointments to aid the healing
process.
 IRON DEFICIENCY AND SUPPLEMENTATION
IN SUCKLING PIGLETS

Iron is an important mineral necessary for the formation of hemoglobin in the red blood cells.
Hemoglobin acts as a carrier of oxygen in the body. Iron also plays a role in preventing nutritional
anemia.

At birth, the piglets have about 50 mg of iron reserves in the body. This amount of iron is not
adequate to allow the piglet to grow at its maximum potential for about 2 weeks after birth.

The piglet requires about 7 mg of iron per day during the first week and about 10 mg at 3 weeks.
From the sow’s milk, the piglet gets only 1 – 2 mg of iron. Therefore, if piglets are confined with
no other source of iron except via the milk, serious losses from anemia are encountered.

 loss of appetite
 slow growth
 poor hair & skin condition
which causes a “sluggish
impression in piglets”
 emaciation
 paleness
 restlessness
clinical  hard breathing (thumping)
signs

Iron can be given or supplied in a number of ways:

1. iron injection
 mostly practiced, can be done on days 1 – 3 after birth
 exact and easy

2. oral administration of iron

 sod (top soil) – place a little in the corner of the pen daily. Soil is a natural source of iron.
 iron paste/solution – given to piglets at birth, placed in the mouth and/or swabbed upon
the sow’s udder. It is also possible to mix it with the drinking water
 COMMONLY USED ROUTES OF
DRUG ADMINISTRATION

1. Intramuscular (IM) - the aim of the administrator is to put the drug deep into the muscle
area, usually the neck and thigh muscles. Absorption of drugs given intramuscularly is good.
Most antibiotics, vitamins and vaccines are administered this way. See Illustrations 1, and 2
below.

Illustration 1. Intramuscular route - neck region,

Illustration 2. Intramuscular route - neck region, bigger animals

2. Subcutaneous (SC / SubQ) - the drug is placed in between the skin and muscle area.
Usual sites are the skin fold of the neck and ears and skin fold at arm pit. Hormones, some
vaccines and arsenicals are given in this method. See Illustration 3 below.

Illustration 3. Subcutaneous route, piglet

3. Intraperitoneal (IP) - the target site of drug is the peritoneal cavity. It also needs
experience and skill for the drug might be given in the wrong site. Usually serum and electrolytes
are given in this method. See Illustration 4 below.

Illustration 4. Intraperitoneal route

4. Intradermal (ID). Potentially the fastest technique of mass vaccination. The intra-dermal
method employs a high-pressure jet of air to place the dose in the surface of the skin. So far,
few vaccines have been applied by this needleless route, and the injectors are still under
development to improve the combination of precision and durability.

Illustration 5. An example of intradermal

vaccinator which uses high-pressure air to
insert vaccine into the animal's skin.

5. Intravenous (IV) - this method needs experience and skill, for the drug is to be placed
in the blood through the vein. In pigs, we commonly use the ear vein. Care should be taken
when using this method because, if not done carefully, the animal may die of shock (slowly but
surely). However, IV is not a common route of drug administration on pigs.

Note:

 in giving veterinary drugs to pigs using whatever route of administration, make sure the syringe
and needle are in good order, clean and sterilized (if needed).
 Avoid having ‘bubbles’ on the syringe which may be accidentally injected onto the pig. This can
inadvertently cause infection and even death of the pig.
 CASTRATION

Castration or removal of the testicle is a simple operation. Provided sanitary precautions

are taken, complications are uncommon. Whether the operator uses a single or double
incision, both produce satisfactory results.

when to castrate
It can be done at any age, but stress and ease of handling should be
considered. Five to 10 days of age is a good time when the pig is
not too big and still has a good level of antibodies.

reminders
risks /
 check whether all complication
young boars are healthy.
 postpone castration in
case of illness.  castration
 check whether there abscesses that
are piglets with hernia to slow down
avoid complications. CASTRATION growth
 clean the pen properly  tetanus or
before castration. lockjaw
 do not transfer the  systemic
piglets before or after infections
castration, this will cause  hernia
extra stress.  hemorrhage

advantages
 reduces, if not totally remove, the
noxious boar odor of the male pigs
 qualifies the meat of the male pigs for
exportation purposes.
 castrated boars are easier to handle
because they are more docile.
disadvantages
 castrated pigs grow slower than boars on
a restricted ration.
 castrated pigs have a higher feed
conversion ratio than boars.
 boars have better slaughter quality (higher
percentage of 1st class meat).
 stress and slower growth just after the
castration (esp. if done at an older age)
 time-consuming and a rough job.
 JUDGING THE HEALTH CONDITION
OF SOWS AND PIGLETS

It must be noted that the performance of a lactating sow would ultimately show on the piglets.
In judging their health condition, the following should be noted:

A. General information

1. sow number
2. litter - first, second or third parity
3. farrowing date
4. age in weeks

B. Piglets

Take note of the following and give your impressions:

1. color - piglets younger than 3 weeks old are pinkish red or reddish pink;
piglets more than 3 weeks old may be light pink; pale color of the skin might
indicate illness, eg. Iron deficiency

2. hair coat - thick hairs, very smooth and lying backwards

3. activity - should react to noises / movements in the pen, lively

4. dung - solid dung and color depends on the feed (milk and milk products
give light-colored dung); abnormal dung means diarrhea, constipation

5. general physicalcondition - meatiness, good body conformation, good appetite,

definite curl in tail

6. uniformity - smallest / biggest actual weight; average

7. growth of piglets according to age:

weight at birth…………….. 1.3 kg

after 1 week………………… 2.6 kg

after 2 weeks………………. 4.0 kg

after 3 weeks………………. 5.5 kg

after 4 weeks………………. 7.0 kg

after 5 weeks………………. 9.0 kg

after 6 weeks………………. 11.5 kg

after 7 weeks………………. 14.5 kg

after 8 weeks………………. 18.0 kg

C. Sow

Other factors that should be given attention are:

1. number of piglets or litter size (born alive, born dead, piglets weaned)

young sow old sow

Excellent 10 or more 12 or more

good 9 or more 10 –11

moderate 8 9

bad / poor 7 or less 8 or less

2. possible signs of diseases / abnormalities – metritis-mastitis-agalactia syndrome

(MMA). If piglets are affected: swollen joints, skin lesions, feet abnormalities,
congenital abnormalities (atresia ani, hernia), elevated temperature.

3. parasitism – internal and external parasites

D. Environmental Observations

1. ventilation – give your remarks

2. temperature in the pen or surroundings for sow and piglets

pen or surroundings - 18 - 20°C

nest temperature for newborn piglets - 30 - 32°C

nest temperature for 4 week old piglets - 22°C

nest temperature for 8 week old piglets - 18 - 20°C

3. pen condition
 piglets
 farrowing house – lighting, messy feeding passages, broken feeding troughs,
farrow chart not filled out, etc.

E. Normal Vital Signs

Enumerated below are the normal temperature, heart rate (pulse rate) and breathing rate
(respiratory rate) of pigs. In general, any marked and / or persistent deviations from these
normals may be looked upon as a sign of ill health.

Normal Vital Signs

OLDER PIGS

rectal temperature 39 - 40°C

heart rate 60 / minute

(range: 55 – 85)

breathing rate 16 / minute

(range: 8 – 18)

The body temperature of pigs is measured in the rectum via the anus. If a pig is sick, the
temperature is high (fever), up to 420C in some circumstances. A high ambient temperature,
stress and exertion also increase body temperature. The temperature of healthy pigs tells
you what is normal in the section of the group.
 WORKSHEET
Sow No. _________________

Parity No. _________________

Litter size _________________

Marks: (4) Excellent (3) Good (2) Moderate (1) Poor

1 2 3 4 Remarks

Color of the Skin

Hair Coat

Activity

Dung/Feces

General Physical Condition

Temperature

Uniformity

Control of Growth

1 2 3 4 Remarks

Acquired Defects

Congenital Defects

Parasites

Others

1 2 3 4 Remarks

Environment

Ventilation

Pen Temperature

Nest Temperature

Estimated weight of biggest piglet __________kg Actual weight _________kg

Estimated weight of smallest piglet __________kg Actual weight _________kg

Estimated average weight _________________kg

GENERAL REMARKS:

1. Sow

2. pen condition
 SUGGESTED DEWORMING PROGRAM

1. Sows

 Sows can be dewormed 7 – 14 days before farrowing

 Deworm the sow before transfer to the farrowing pen
 Avoid deworming the sow in the farrowing pen.

2. Piglets

 Deworming is best done at the age of 8 – 12 weeks or at the weight of 15 – 20 kg

3. Finishers

 Optional
 In high risk areas, repeat deworming is advisable 1 – 2 months after first deworming

4. Boars
 Deworm 2 – 4 times each year

5. Newly-Purchased Stocks
 As much as possible, deworm at the day of arrival
 For gilts repeat at least 2 weeks before breeding

6. Rearing Gilts
 Deworm at least 2 weeks before breeding
 VACCINATION

Guidelines for the Use of Vaccines

1. As much as possible, vaccinate only apparently healthy pigs.

2. Avoid stress on the pig during vaccination. In stressed pigs, wait until they are relaxed
/ calm.

3. Do not buy or use expired vaccines and those with broken seals. Always check
expiration dates and read the label instructions. Check also the contents for any signs
of damage, like discoloration, moldy growth and the like.

4. Store vaccines (“live” or “killed”) in the refrigerator (2°-8°C).

5. Transport vaccines in the ice chest or covered plastic / styro-foam containers packed
with ice. Do not place vaccines in your pockets. In transporting vaccines, place them
in a plastic bag with cracked / cubed ice.

6. Prepare sterilized syringes and needles in advance. Sterilize them only by boiling for
at least 15 minutes. Do not use chemical disinfectants.

7. Clean and wipe dry the surface of the rubber stopper of vaccine vials with sterile
absorbent cotton before inserting needle.

8. Use only approved diluents for vaccines, preferably use one that comes with the
vaccine.

9. Mix diluent with vaccine only when ready for use. Avoid more than 1 hour interval from
mixing to actual use of the vaccine, although there are some reconstituted vaccines
which can still be used within 3 hours.

10. Dispose and burn vaccine containers and unused portions of the vaccine. Discard
unused portions of reconstituted vaccines if it is not to be used within 3 hours from
the time of dilution. In case of oil-based vaccines, unused portions of big quantities
may be stored for a few days (1 week) provided aseptic precautions have been
followed during aspiration.
11. Be ready against allergic reactions.
Always have available epinephrine
preparation ready for use within 2 – 3
minutes in case of anaphylactic shock.
Record and report to immediate
veterinary supervisor any untoward
reactions of the vaccinates to the
vaccine.