Swine fever, commonly known as intestinal rot, is an acute, febrile, highly contagious and fatal disease caused by the swine fever virus.

The secretions and excretions of sick pigs contain a large amount of viruses. Healthy pigs can be infected through the digestive tract through contaminated feed, drinking water, etc., and can also be infected through the nose, eye conjunctiva and injured skin. Poor feeding, frequent contact, lack of epidemic prevention measures, and lack of vaccination can easily lead to the spread of this disease.

The clinical symptoms of swine fever have various manifestations, which can be divided into the most acute type, acute type, subacute type, chronic type and mild type.

① The most acute type: sudden onset, mainly characterized by high fever, cyanosis and bleeding of skin and mucous membranes. The course of the disease is 1 to 2 days, and the mortality rate is almost 100%.

②Acute type: The body temperature rises to about 41°C at the beginning of the disease and persists, with symptoms of chills, fatigue, reduced appetite or inability to eat, and slow movement. The conjunctiva is flushed and inflamed, with purulent discharge and adhesion of the upper and lower eyelids. The oral mucosa is pale or purple, and the gingival mucosa has bleeding spots or ulcers. There are red spots or erythema on the skin under the abdomen, inside the limbs and behind the ears, which do not fade when pressed. In the early stage, the stool is dry and hard, containing mucus and blood, and later turns to loose stools. The course of disease is 1 to 3 weeks.

③Subacute type: Symptoms are similar to the acute type, but milder and sometimes improved, with a course of 3 to 4 weeks.

④Chronic type: irregular symptoms, body temperature sometimes high and sometimes low, appetite fluctuating, constipation and loose stools alternating, with loose stools being the main problem. The sick pigs were emaciated, anemic, physically weak, had abdominal twitches, and were unable to walk swaying. The course of the disease is more than 1 month, and the mortality rate is low. Some piglets suffer from stunted growth and development and often become "stiff pigs". Infection in pregnant sows can cause symptoms such as abortion, stillbirth, or the birth of weak piglets, or diarrhea after weaning.

⑤ Mild type: The disease develops slowly, with a duration of 1 to 2 months. The body temperature is about 40°C. There are often no bleeding spots on the skin, but congestion and necrosis are common in the lower abdomen. Dry ears (even ear shells falling off), dry tails and purple-spotted hooves sometimes appear. The mortality rate of piglets is relatively high, but most large pigs can survive.

Prevention: There is no specific treatment for this disease. The use of anti-swine fever hyperimmune serum in the early stages of the disease has certain effects. Mainly through prevention, preventive injections of swine fever vaccine are carried out. All pigs are vaccinated with attenuated swine fever vaccine every spring and autumn. Practice self-breeding and self-raising, and try not to introduce pigs from other places. If they must be imported, they should be purchased from disease-free areas and vaccinated. After introduction, they should be isolated and observed for more than 3 weeks. Only those pigs that are proven to be disease-free can be raised in groups. The soup scraps and swill must be boiled before feeding. Pig pens, venues, feeding utensils, troughs, etc. should be kept clean and disinfected regularly. Off-site personnel and other animals are prohibited from entering the pig farm. A disinfection pool is set up at the entrance and exit of the pig farm. The pool is filled with disinfectant to strictly prohibit the introduction of pathogens.

Once this disease occurs in pigs, emergency extermination measures should be taken immediately. For example, sick pigs and suspicious pigs should be isolated or slaughtered urgently; emergency vaccinations should be carried out on healthy pigs that are not sick and pigs in neighboring areas; contaminated pig houses, sites, feeding utensils and bedding should be thoroughly disinfected; carcasses should be Bury deeply to eliminate the source of infection.