Category: OSBPG Blog

BOVINE TUBERCULOSIS IN PIGS – (bTB)

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Photo: Mrs L Ball


Bovine tuberculosis (bTB) is an infectious disease of cattle, caused by Mycobacterium bovis (M. bovis), which infects and causes  disease in humans and other mammals.  EG: pigs, deer, goats, cats, dogs, camelids, sheep and badgers.   In pigs, tuberculosis is identified at slaughter as there are no outward symptoms. 

Tuberculous lesions in various tissues of pigs at slaughter. Tuberculous lesions indicated by solid arrows in various lymph nodes of pigs at slaughter. Bronchial lymph node (A), submandibular lymph nodes (B, C) and enlarged mediastinal lymph node (D). Photo: BMC Vet Research

Pigs are classed as a spill-over host, which is demonstrated by bTB being already in the area and is present in wildlife and cattle in the geographical locality, seeing it spreading to other species, which are not infected with bTB.  This is true to say of the geographical areas such as South West and Midlands.  We are to be vigilant as our pigs do move from location to location, be it boar going to service, attending Agri shows, sows visiting boars and of course feed not being properly contained and secure therefore prone to badger contamination. Also other nose- to-nose contact with other species.

One of the common entry of infection of  bTB to our pigs is caused by infected badger urine or mucus which can contaminate farrowing beds which will go on to infect the piglets as they rummage in the straw and breath in the infected bedding and feed from the sow who’s teats could also be contaminated through lying on the infected straw bedding with the mucus from the badger.

As we know, Bovine Tuberculosis is a notifiable disease.  So it will not surprise you to know that because TB in animals caused by M. bovis is a zoonotic disease and, therefore, where TB in pigs is identified, the Animal and Plant Health Agency (APHA) will inform the consultant in communicable disease control (CCDC) of the local health authority, or the relevant consultant in public health medicine (CPHM) in Scotland, so that any risks to human contacts can be investigated.  If TB is confirmed, or if there is a strong suspicion of TB infection in pigs, movement restrictions will be imposed (if not already in place) and will remain until APHA is satisfied there is freedom from TB.

To ensure prevention, it is crucial to prevent infected badgers and cattle from coming into contact with pigs or pig feed.

Considering that many other species can be susceptible to bTB infection, it is essential to have a safe distance between other livestock on our farms/smallholdings from our pigs.

Some of you will remember that back in 2015 we discussed TB and how DEFRA would pay compensation to producers who’s pigs were deemed to have TB and were therefore culled. Now, and it is with thanks to the National Pig Association (NPA) who back in 2018 insisted that the initial payments were too low, we find that the following legislation was introduced by DEFRA on 2 January 2018. This formalised TB compensation rates in England for various non-bovine species, also including camelids, deer, goats and sheep. You can find these compensation rates here

For pigs compulsory slaughtered as TB reactors or TB affected animals, the rates are:

  • GBP250 for a breeding female (gilt or sow)
  • GBP350 for a breeding male
  • GBP30 for a suckler (a pig weighing under 25kg)
  • GBP40 for a weaner (a pig weighing from 25kg to 35kg)
  • GBP90 for a grower or finisher (a pig weighing over 35kg)

PORCINE PARVOVIRUS (PPV)

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Photo: Native Antigen Company

PPV is not outwardly noticeably when we observe our pigs from day-to-day and whilst we know what is going on from the outside how can we know what is going on, on the inside.

PPV affects our in-pig sows and gilts, it is a virus that infects and destroys the embryo and the foetus.

It was called “still birth mummification embryonic death and infertility (SMEDI) and was a very common virus but now we see that PPV is now a rare occurrence due to effective vaccines.

What are the signs

Signs will vary given the stage at which the sow/gilt is pregnant. The infection can come about through various channels, mainly via the uterus at the time of serving whereby the signs will be a total loss of the embryos therefore seeing the sow/gilt returning (hogging/brimming/in season). If the infection is contracted later on in pregnancy the virus will still destroy some of the embryos. Research indicates that if less than 4 embryos are present when the embryos have secured themselves, pregnancy will terminate.

As the foetus forms and the infection ensues, it is at this stage it will result in the termination of all the foetus at which the re-absorption process will commence resulting in mummified births.

During this process their will be no visible outward signs of infection from the sow or gilt as PPV is a disease of the uterus and embryo/foetus.

As the virus takes hold within the uterus it will spread to all the piglets resulting in a farrowing consisting of a vast amount of mummified pigs. As the infected piglets are born they will, at this stage, show no deformities and will be presented still born. Do remember that from time-to-time we do experience piglets being born dead as this is not to be confused with a slow or ailing farrowing.

To witness your sow/gilt to abort is not a sign of PPV.

PPV Behaviour

To diagnose your breeding sow/gilt the following behaviour will be noticed.

  1. Repeatedly hogging every 3 weeks
  2. Unusal hogging pattern say every 4 – 5 weeks
  3. Mummified piglets at various growth stages
  4. Still births

Prevention

Sadly, once an outbreak has started there is nothing that can be done to stop it. To control and prevent PPV is to ensure a good vaccination programme ensuring the optimum health of your pigs. Vaccines are highly effective. Speak to your veterinary practice to seek advice and guidance.

Consider vaccinating gilts prior to service using the appropriate regime and provide booster doses as recommended by your veterinary practice.

Boars

Boars do not suffer any clinical signs or semen damage from PPV infection. However, they can become infected, and the virus can be excreted in semen for a short period of time, potentially infecting gilts.

For this reason, some veterinarians advise 6 monthly vaccination of boars and such procedures are common practice in AI studs.

The chosen vaccine currently used is a combi vaccine called Ery/Parvo. Please seek guidance from your veterinary practice.

Fetuses in advanced stage of dehydration (mummification) harvested approximately at day 90 of gestation. This litter belonged to a non-vaccinated gilt that was challenged with PPV1 at approximately day 40 of gestation. Photo BMC Veterinary Research

TAIL BITING

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Biting in pigs is not uncommon and can manifest in various forms, such as tail, ear, flank, stifle, anus, belly, vulva, and even penis biting, all of which are different types of cannibalism. However, tail biting is viewed as the most widespread and serious of them all and thankfully rarely seen within the Independent Pork Producer sector. It is true to say that it is most common within the corporate sector. However, it has been observed within the IPP sector, whereby rare/traditional pig breeds are running indoor systems with some experiencing this condition as well a other issues which is underlining the need to seek advice on space and layout of running an indoor system.

Research has suggested that the overall frequency of tail biting is 1.2% and that the frequency in different systems highlights the widespread nature of the problem. No one system of pig keeping is immune from tail biting. Slatted systems have seen a prevalence of 2% of pigs affected whilst on straw the figure is only 0.4%. Growers from indoor systems are 50% more likely to be tail bitten than those born outdoors. (NADIS data table below)


Yes, we would all like to see pen mates get along but sadly there will always be a bit of argy-bargy and as a result can harbour a loss within our pig industry.  Tail biting is observed under many circumstances and different situations with different action intensity.  In a severe situation, 3-5% of pigs may be affected and with this in mind it would not be unusual for 1% to be euthanised and a similar number are condemned at slaughter, which is written up as “pyaemia”.  

Information obtained from pig abattoirs in England suggests that the recorded incidence of tail bitten pigs presented for slaughter is much lower than clinical surveillance, as it is due to on farm cases taking action of pigs being destroyed humanely as they are unfit for presentation for slaughter for human consumption.

Causes
Pigs do have a natural tendency to chew and it would be akin to teething.  Lets not forget as covered in various blogs the growth of our pigs teeth is changing as at 4 weeks of age they will experience new teeth and again at 8 months. With this in mind research has concluded that once at the “teething stage” they will be biting and chewing anything to pacify the sensation hence tail biting starts, the draw of blood is a great attraction and it is said that it become contagious.  Normal inquisitive investigation with the mouth can lead to “accidental” bleeding, which can lead to more serious damage. 

When tail biting occurs, it is wise to assess, observe and identify the culprit and the damage of the wound and treat and remove the injured pig

Tailing biting reasons are endless with the main factors being:

  • environmental
  • dietary
  • husbandry factors
  • overstocking and understocking,
  • temperature variation,
  • draughts,
  • competition for food and water,
  • Vitamin E deficiency
  • high fat diets. 

It is paramount that veterinary advice is seeked to help identify the cause of “unhappy pigs”. The inability of some pigs to find a comfortable draught free lying area is one of the major triggers for tail biting recognised on farm.

Such areas for consideration include:-

  1. Thermal comfort:- draughts, temperature variation, chilling and over-heating are highly significant factors.
  2. Freely available feed and water – the pig that is unable to get to a free supply of feed and water is always more likely to seek revenge on its pen mates.
  3. Feed diets that are appropriate to the pig and contain a full balance of nutrients.
  4. Stocking density.  Space provision should be determined by the nature of the accommodation and the requirements of the specific pigs. if stocking rates are too low thermal comfort may be difficult to achieve and trigger tail biting. If stocking rates are to high then again thermal comfort will be too high and can trigger tail biting.

Treatment
Wounded pigs must be isolated to prevent further damage. Spray and treat the bitten tail with an antiseptic spray.  The bitten tail can be dressed/sprayed with antiseptic or proprietary “antibiting” sprays can be applied. Stockholm Tar can also be applied but do seek veterinary advice. 

It is worth noting that any wound presented and observed on the tail of a pig must be dealt with immediately,  as this can leave an open window for bacteria to travel through the tail wound up the main lymph column under the spine whereby abscesses in or close to the spinal canal will form.  Again, these will be observed at slaughter and therefore the carcass will be condemned. Also on farm observation will see paralysis in the live pig.  Also infection can spread to joints producing arthritis.

As a rule of thumb any pig that is known to have been tail bitten and is lame due to joint swelling requires on farm euthanasia.

Prevention
One or two features can be added to help our pigs and reduce any incidences that may arise whether we are outdoor or indoors and these are:

1. Providing toys in the form of chewable material.  Chains, alcathene piping, rubber boots, wood etc are valuable but must be in place at all times.  Straw, sawdust, peat is also a requirement if you choose to keep your pigs indoors
2.  Look at dietary content, nutrition
3. Review stocking rates, health control protocols and overall health management of the herd to minimise the trigger factors for tail biting.
4. Undertake a review of ventilation systems including smoke tests and temperature gradient measurements and correct any faults.

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ACTINOBACILUS PLEUROPNEUMONIAE

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Mixed respiratory disease is reported as one of the most common clinical conditions affecting growing pigs in the UK by NADIS reporting veterinary surgeons.  As part of the collection of micro-organisms causing this syndrome, Actinobacillus pleuropneumonia can be an important contributor.  It may also, however, exist as a stand alone uncomplicated condition either causing acute epizootic disease or chronic low grade infection.  The organism has been recognised as causing major loss to UK producers since the late 1970’s and remains an important pathogen.

The Cause

The cause of pleuropneumonia (previously known as “Haemophilus”) is a bacteria called Actinobacillus pleuropneumoniae, of which there are many strains recognised worldwide and many subtypes within each strain.  The ability of different strains and subtypes to cause disease varies widely and it is strongly suspected that a large proportion of farms are infected with mild or non-pathogenic subtypes without disease ever becoming evident.   The bacteria, does however, appears to be able to survive for long periods in the tonsils of pigs.

Typical ‘core’ lesion in lungs at slaughter from pig chronically infected with Actinobacillus Pleuropneumoniae

Whilst the acute clinical disease primarily affects the growing pig, research has shown that adults and piglets can be affected.

Acute haemorrhage in lungs of pig affected with A

The main cause of disease spread is through aerosol transmission, by introducing affected pig/s on farm or at other livestock gatherings where social close proximity encounters are practised.  The disease does not appear capable of spreading more than 600-800m from farm to farm on the wind but transmission over distances by contaminated fomites ( materials that are likely to carry infection: clothes, footwear, unwashed hands and equipment) is possible.

Treatment

There are various antibiotic drugs that will be prescribed by your veterinarian.   It is worth noting that in extreme circumstances, observations have shown that pigs will not eat or drink.

As the outbreak subsides, medication of the water or feed with appropriate antibiotics (e.g. Amoxycillin, tetracyclines or potentiated sulphonamides) can be effective.

An effective antibiotic is available for Actinobacillus Pleuropneumonia which can be taken in feed and has shown to be an exceptionally efficient antibiotic against Actinobacillus Pleuropneumonia.  Details can be obtained from your own veterinary surgeon who will discuss and advise you accordingly.

Prevention

As with all diseases the premise is to maintain a disease free herd.   Of course  the challenge lies in determining the presence of the organism in a herd when it does not manifest as clinical disease, making it difficult to ascertain.

When the disease is identified then we must look to managing our facilities in the following way:

1)    Comfortable temperature
2)    Good air-flow
3)    Density of livestock and size of groups

4)    Nutrition and water supply

5)    Look to control disease as well as viral infections.

7)    Bio-security

8)    Stock management.    IE: Operate an all in all out operation if stocking for meat and compartmentalise in to age groups

It is possible, via the veterinary surgeon, to have a special (autogenous) vaccine made under DEFRA licence.

Typically, vaccine is given as 2 doses to growing pigs such that the second dose is given at least 2 weeks before expected disease. In some situations, vaccination of the breeding herd instead of or as well as the growing pigs is necessary.

In all cases it is not appropriate to rely long term on antibiotic medication to suppress disease.

Where control cannot be satisfactorily achieved or the cost of control measures is unacceptable, elimination programmes based on total or partial herd depopulation programmes is appropriate.

Costs

Respiratory disease can contribute 5% to herd mortality and reduce the growth rates by 100gm/day and depress feed conversion efficiency by up to 0.5.  On a herd basis this can impose a cost in excess of £5/pig produced. 

Photos: NADIS

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Seasonal Infertility

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Gilts and sows are suceptible to seasonal infertility during late Summer and early Autumn it is due to the environment, mismanagement and malnutrition over the summer months and leading into the beginning of Autumn. This inturn will delay puberty, post weaning anoestrus (sexual inactivity), infertility and irregular hogging (seasons).

Causes

Seasonal infertility occurs mainly in summer and results from a combination of the effects of day length and high temperature. The ideal day length should be a steady 12-16 hours and this should be maintained year round. Seasonal infertility is most serious where sows are housed with access to natural light (e.g. outdoors) and where light exposure cannot be controlled. Effects are most obvious in the female, but high temperature may also have an effect on semen quality and libido in the boar, which we discussed in a post under the heading “So what do we know about boars”. In addition, there may be reduced conception during the summer, caused partly by the seasonal effect on the sow and partly as a result of reduced semen quality and libido in the boar. A rise in infertility resulting from leptospiral infection may be present in some farms in the early autumn.

Clinical signs

Sows become anoestrous (sexual inactive) for a period of 19 weeks (range 11-30) in late summer and early autumn, but may cycle throughout this period without demonstrating oestrus behaviour. When service occurs, animals may return at 3 weeks or irregularly thereafter. Abortions may also be more common at this time. The combination of all these factors may reduce fertility during the late summer and early autumn. Breeding stock affected by the heat may remain lethargic during the day, to become active again in the cooler part of the day ie: late afternoon early evening. Fertility may be reduced by around 20-25%.

Diagnosis is based on the failure of identified non-pregnant sows to show oestrus at 21 day intervals or within 21-30 days of weaning during the late summer and early autumn. Daily testing using boar exposure can be used to confirm the presence of anoestrus, the vulva should be inspected daily for signs of redness and swelling and sow and gilts can be tested by back pressure. Signs of mounting should be recorded.

Good records are important in identifying summer infertility. Anoestrus can be investigated in an individual by confirming that the animal is not pregnant, examining the ovaries and uterus by ultrasound for evidence of other causes of anoestrus such as inactive ovaries, cysts, retained corpora lutea (a small, transient endocrine gland formed following ovulation) or uterine pus. Blood tests can confirm whether or not cycling is occurring. Boars should be checked for health and semen quality.

Treatment and prevention

The effects of temperature may be overcome in part by boar stimulation and shading of the mating area, cooling of the boar and sow using wallows or sprays and mating early in the morning when temperatures are lowest. The control of light exposure and introduction of a fixed daylight length of 12-16 hours may reduce the effects in housed animals. The provision of additional roughage was useful in one study and there may be a satiety effect. The adverse effects on fertility of boar semen quality can be overcome by the routine supplementation of natural service by artificial insemination, and the effects of summer infertility on production can be overcome by increasing the number of services over the period by 15% in order to maintain farrowings during the period of risk.

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PIGS COPING IN COLD – part 3

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As mentioned in previous topics, the temperature that pigs feel is seldom the same as what we read on a thermometer or that we as humans feel in the same environment. The temperature that the pig feels is called Effective Temperature.

First of all, it is critical that we measure temperature at pig level since that may differ several degrees from a reading made at eye level on the wall several feet away from the pigs. For nursery pigs, this would be at a height of about 8-12 inches inside the animals’ pen. Even if measured properly, the reading on the thermometer is probably not the temperature that the pigs feel because there are several factors in addition to age and size that influence Effective Temperature. Therefore, the animal may not be comfortable and productive even if the temperature on the thermometer is within its Comfort Zone.

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PIGS COPING WITH THE COLD – part 2

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photo: Harry Bowler

Lower Critical Temperature is the temperature below which a pig must expend additional energy to maintain normal body temperature and essential body functions such as eating, drinking, playing and moving about.The Upper Critical Temperature is that which adversely effects pig performance and normal bodily functions including decreased feed intake and rate of gain due to heat stress. The range between the both is called the Thermo- neutral Zone or Comfort Zone.The Comfort Zone varies by the age and size of our pigs with larger pigs generally tolerating extremes in temperature. This is especially true for the Lower Critical Temperature, which is much higher for younger pigs than older ones. Young pigs up to 18-22kgs are very sensitive to low temperatures and become chilled quickly. On the other hand, finishing pigs and lactating sows are much less sensitive to cold but do not tolerate high environmental temperatures, 2019 and Summer this year was testament to that as there was losses due to the hot summer we had due to heat stress.

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Subscribe to our quarterly magazine on our main page Here

If you are looking to purchase weaners and breeding stock subscribe to our weekly stocklist on our main page Here and scroll down the page

We do what we do for love not money however, to help us continue to provide free information, tools and continue our plight with programmes and initiatives that benefit our independent producers, breeders, keepers and create a better future for our breed and its breeding potential please would consider a small donation by clicking the “donate” button on our homepage.

PIGS COPING WITH THE COLD – part 1

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When conditions are too cold, our pigs will attempt to adapt by increasing heat production within its body and by minimising heat loss. Shivering increases metabolic heat production, and increasing feed intake increases heat production from digestion of feedstuffs which helps make the pig feel warmer, yes it is common sense but sometimes there is always one that will slip us by. It is also true to say, when pigs are stressed, they eat less rather than more so their heat production actually decreases. This is especially true at weaning time and when weaners are bought/sold and taken to their new homes in the winter or spring.Common sense prevails and it may not surprise you that great care must be taken to keep them warm during transport and for at least 1-2 weeks after they arrive.Signs to look out forParticular mannerisms to look out for when our pigs are trying to minimise heat loss include:

  • huddling together
  • tucking their legs beneath their bodies to limit contact with the floor
  • seeking shelter or the warmest, least drafty area in their pen.

You may also observe that the younger pigs may even alter their dunging and sleeping habits and lie down in their excrement because faeces and urine provide a temporarily warm floor. But, in the long run, this behaviour gets them wet, increases heat loss from their body and just makes them feel even colder.A nice layer of straw will be greatly appreciated at this time and possibly a rubber matting underneath even heat lamps would be greatly appreciated at this time.

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LOADING AND THE CONTAINING OF PIGS IN TRAILERS

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Prompted by a question from one of our supporters on the Oxford Sandy and Black Pig Foundation regarding the loading of pigs before a movement, IE placing a pig/s in a trailer the evening before a move for the next morning or keeping a pig/s in a trailer which may be awaiting collection or pick up. For confirmation on the stipulation of loading and containing our pigs we turned to AHDB Senior Animal Health & Welfare Scientist, Lauren Cordingley. Who kindly responded with the following:

“legislation would deem that the journey starts from when the animals are constrained in the trailer: ‘Journey’ means the entire operation of transport from ‘place of departure’ to ‘place of destination’, including loading at the place of departure, any transfer during the journey, any unloading, rest / accommodation and loading occurring at intermediate points in the journey, until all animals are unloaded at the place of destination.’

Even with food and water the animals are still restricted, and considered to be journeying, so it counts towards total journey time. There is no issue with shutting the pigs in for a bit on the days leading up to the journey, to help them get used to loading and unloading etc“

A piece of information that will help you and the welfare of your pigs.

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PIGS AND ACORNS

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Trinity College Library, Cambridge

A 1,000 year old tradition of pannage begins. Dating back to the time of William the Conqueror, the release of domestic pigs into the New Forest to forage the land for acorns, beechnuts and chestnuts will commence today. This process lasts a minimum of 60 days and is known as Pannage. The pannage season will end on Friday18 November 2022 as mentioned by the New Forest National Park Authority.

The pigs serve a great purpose of clearing the ground of acorns, preventing cattle, ponies and horses from being poisoned. As we know, a recent article in Oxford Sandy and Black Pig Foundation Charity Facebook platform called “Abundance of acorns” tells us of a chemical in the pigs saliva that allows them to eat and enjoy the acorns which provides vitamins, minerals, carbohydrates, proteins and fats. Research on the impact of acorns on the digestive system of pigs indicates that a tannic acid-binding protein in the pig’s saliva prevents the acid breaking down into gallic acid and the other toxic metabolites.

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