Increased body temperature: one of the precursors of swine disease

Body temperature is an important physiological index of the pig body, and abnormal body temperature is one of the important symptoms of the physiology of the pig being disturbed. In many diseases, especially when suffering from certain infectious diseases, the increase in body temperature often occurs earlier than other symptoms. Therefore, body temperature is an indispensable basis for the diagnosis of swine disease. When a pig is suffering from an infectious disease, the body temperature generally rises.

The normal body temperature of the pig is 38°C to 39.5°C (rectal temperature). Pigs of different ages had slightly different body temperatures, such as 39.0°C for newly-born pigs, 39.3°C for suckling piglets, 39.0°C for medium pigs, 38.8°C for pigs, 38.7°C for pregnant sows, and 38.4°C for boars. The normal body temperature of normal pigs in early evening is 0.5°C higher than the normal body temperature of morning pigs.

Method for measuring body temperature in pigs: It is usually determined clinically by measuring the temperature in the pig's rectum. Before measuring the body temperature, a 10- to 15-cm long string should be attached to the end of the veterinary thermometer, and a small iron clip should be attached to the other end of the string. When measuring body temperature, the mercury column should be thrown below the 35°C scale line (in the body temperature should be kept in front of the body temperature, the height can not exceed the chest, low but beyond the body to prevent damage to other objects to the thermometer), and for the use of thermometer Alcohol tampon and iodine sterilizer were applied and a little lubricant was applied. One hand held the pig's tail and the other hand held the thermometer inserted into the anus slightly in the direction toward the dorsal side. The small iron clip was used to clamp the root of the pigtail. The hair is a fixed thermometer. After 2 to 5 minutes, remove the thermometer and wipe it with an alcohol swab to read the measured body temperature.

Pigs whose body temperature exceeds normal body temperature are called high temperature or fever (elevated body temperature); pigs whose body temperature is lower than body temperature are called low temperature (lower body temperature). The general hypothermia occurs during massive hemorrhage, postpartum paralysis, circulatory debility, certain poisoning or dying; high temperatures are more common in infectious diseases and certain inflammatory processes such as swine flu, pseudorabies, porcine contagious pleuropneumonia, swine erysipelas, pigs Pneumonia and other diseases cause increased body temperature.

The fever development process can be divided into three phases:

(1) Temperature rise period. Through skin vasoconstriction, sweat gland secretion is reduced, so that heat dissipation is reduced, while muscle contraction is enhanced, liver, muscle glycogen decomposition accelerates, so that increased heat production. At this time, the sick pigs were depressed, appetite decreased, heartbeat, rapid breathing, chills, haystacks and other performances. With different diseases, the rate of increase in body temperature is inconsistent. For example, diseases such as swine erysipelas and porcine pulmonary epidemic, body temperature rises rapidly, while swine fever and paratyphoid fever are slower.

(2) High fever period. At this time, the heat production and heat dissipation maintain a balance at a higher level, the heat dissipation process begins to strengthen, the skin vasodilatation, and the heat production process does not weaken, so the body temperature is maintained at a relatively high level. The sick pig showed increased body temperature, conjunctival hyperemia, flushing, dry stool, and short urine and yellow. The duration of the high fever period of different diseases is not the same, such as the duration of diseases such as swine fever and contagious pleuropneumonia. The duration of pseudorabies and foot-and-mouth disease is only a few hours or no more than 1 day.

(3) fever period. As the body's defensive function is enhanced or foreign aid is received (after treatment), the body temperature gradually decreases, the skin vessels of the diseased pigs further expand, and a large number of perspiration, urination, and heat production decrease. If the body temperature drops rapidly or suddenly drops, sudden withdrawal can cause collapse or even death, and gradually decline, the prognosis is good.

Divided into the degree of increase in body temperature of sick pigs:

(1) Slight fever: about 1°C above normal body temperature (ie between 40 and 41°C). Common in local inflammation such as mastitis, gastroenteritis or some chronic infectious diseases, such as chronic swine fever, paratyphoid and so on.

(2) Heat: 1 to 2°C above normal body temperature (ie between 41 and 42°C). Seen in acute viral infectious diseases, such as acute swine fever, flu, etc., also seen in local organ infections such as pneumonia.

(3) High fever: more than 2 °C above normal body temperature, ie above 42 °C. Common in acute infectious diseases and extensive inflammation, such as swine fever, pneumonia, influenza, lobar pneumonia, lobular pneumonia, acute disseminated pleurisy, peritonitis.

(4) The highest fever: more than 3 °C above normal body temperature, common in severe acute infectious diseases, such as erysipelas, anthrax, acute septic streptococcus disease.

According to the pig's heat curve is divided into: (1) missed heat: the difference between the body temperature of the sick pig within 1 °C, and the duration of high fever in more than 3 days. If the body temperature of swine fever rises to 40-42°C, it will not fail. (2) Interstitial fever: The diseased pigs have alternating periods of fever and no fever. (3) Relaxation fever: The difference in body temperature of sick pigs exceeds 1°C, and falls to the normal body temperature range.

Precautions: After measuring the body temperature of a pig that has just undergone a strenuous exercise, take a proper rest and then measure the temperature. When measuring the body temperature of a tame-tempered pig, gently rub the back of the animal with your fingers until you are standing or lying quietly. , Then insert the thermometer into the rectum; for pigs with fierce or unrest disturbed, proper temperature measurement should be made after the appropriate Baoding; when measuring the body temperature of newborn suckling pigs, the thermometer should not be inserted into the anus too deep, and you must grasp the end of the thermometer with your hands. Fix it.

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