Summer farm diseases
Pig Heat Stress Heat stress is an invisible killer. Damage to pig farms from heat stress is often invisible relative to disease.
(1) Effect of heat stress on fattening pigs: The most suitable temperature range for finishing pigs is 18°C ​​to 21°C. It is generally believed that 32°C to 38°C is the range of heat stress. Experiments showed that when the ambient temperature is higher than the optimum temperature of 5 °C ~ 10 °C, the pig's feed intake decreased by 6% ~ 12%. Heat stress can lead to endocrine disorders in finishing pigs and decreased central excitability in feeding centers, resulting in a decrease in feed intake, a decrease in daily gain, and delay in slaughter.
(2) Effects of heat stress on reproductive performance of breeding pigs: Under heat stress conditions, pre-pregnancy sows (from 0 to 30 days of pregnancy) and late-stage sows (from 90 to 114 days of pregnancy) have decreased fertility rates. Increased abortions and stillbirths; reduced feeding intake of lactating sows, reduced lactation, severe straying at weaning, increased ecstasy and regurgitation; increased pregnancies in pregnant sows before labor (usually 10 days to 25 days), The birth weight decreased, the sow's labor duration was longer, and the stillbirth increased during delivery.
Increased number of pigs and fat pigs in the summer. The main cause of diarrhoea in pigs and pigs is chronic ileitis. Common pigs pull cement and corn paste is loose. The high temperature and high humidity environment in summer produces a large “stimulus response†to the pig's constitution. The resistance of the pig population decreases, and the Lawsonia bacteria in the small intestine epithelial cells multiply, resulting in the development of proliferative enteritis in the pigs. ), seriously affect the growth and development of pigs. In addition, other causes such as maternal infection, negligence in feeding and management also have a certain role.
It is easy to induce the syndrome of sub-healthy pigs with high fever syndrome, a virus that infects certain immunosuppressive diseases or under the combined effect of some immunosuppressive factors and stress (mainly heat stress), multiple viruses, bacteria, Mixed or secondary infections such as parasites cause hyperthermia syndrome. However, many years of experience show that pigs in most areas tend to have this disease in hot summer months.
Prevention and control of heat stress strategies
Relieving heat stress is the key to controlling the onset of the summer farms.
(1) Pig farms should be based on their own conditions and find suitable cooling methods for the farm. For example, install fans, air conditioners, showers, and other facilities or heat insulation materials to cool and prevent heatstroke.
(2) Strengthen feeding and management, adjust the structure of the diet, and reduce the adverse effects of heat stress. For example, to reduce the stocking density, supply high-nutrient diets and sufficient drinking water, change the feeding methods and ban raw materials for mildew.
(3) Add anti-heat stress drugs. Most of the farms use VE, VC, baking soda, and some Chinese herbal medicines to feed in the form of spices. However, the heat stress will reduce the feed intake of the pigs, and the pigs have insufficient food intake and the effect is not obvious. We regularly use veterinary porcine (main ingredients: VE, VA, VD, VK, PHA, bifidogenic factors, oligosaccharides, food promoting factors, etc.) + VC, mixed drinking water for 5 days to 7 days, not only effective Heat stress can increase body resistance and increase feed intake.
Scientific medicine and health care can effectively prevent and treat diseases in summer farms. Based on years of clinical practice experience, the following health plan is recommended:
(1) Feed per ton: Antiviral I powder (2 bags) + Constant Ford (6 bags) / Compound Telimi vanguard (2 bags) + Doxycycline (300 g) + Enzyme Plus Probiotics (as recommended) , mix spices, use for 7 days to 10 days.
(2) Drinking water per ton: Vidor (1 bottle) + VC (300 g) for pigs, mixed drinking water for 5 days to 7 days.
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