Pleurisy is costing UK pig producers at least 75p per affected pig in processing costs alone and the incidence of the complaint is increasing, according to the BPEX Pig Health Scheme and the Collection and Communication of Inspection Results.
Abattoirs are reporting up to 15 percent of the kill being severely affected. The cost is incurred when slaughter line speeds are slowed to deal with the additional dressing requirements of affected carcasses. Typically pig processors deduct half a kilo from the dead weight of affected carcases, resulting in a big loss to producers.
In addition to these losses, pleurisy stunts the growth and performance of pigs: BPEX estimates the total cost could be as high as £2.30 for every single pig slaughtered (where there is 10 percent pleurisy prevalence).
But these losses are avoidable says Emma Bailey-Beech, BPEX, pork safety and quality manager.
“As this is a lung infection, pigs may not show any outward signs of the condition such as coughing or pained breathing. If pleurisy is highlighted, in the first instance, talk to your vet about changing your management practice to reduce pleurisy.
“Vets can help recommend changes to avoid and reduce further cases – such as minimizing moving and mixing pigs, effective cleaning, disinfecting and drying of housing, and extending the down-time between batches.”
Abattoirs are reporting up to 15 percent of the kill being severely affected. The cost is incurred when slaughter line speeds are slowed to deal with the additional dressing requirements of affected carcasses. Typically pig processors deduct half a kilo from the dead weight of affected carcases, resulting in a big loss to producers.
In addition to these losses, pleurisy stunts the growth and performance of pigs: BPEX estimates the total cost could be as high as £2.30 for every single pig slaughtered (where there is 10 percent pleurisy prevalence).
But these losses are avoidable says Emma Bailey-Beech, BPEX, pork safety and quality manager.
“As this is a lung infection, pigs may not show any outward signs of the condition such as coughing or pained breathing. If pleurisy is highlighted, in the first instance, talk to your vet about changing your management practice to reduce pleurisy.
“Vets can help recommend changes to avoid and reduce further cases – such as minimizing moving and mixing pigs, effective cleaning, disinfecting and drying of housing, and extending the down-time between batches.”
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