Early symptoms of African classical swine fever in finishing pigs

African classical swine fever is an infectious disease caused by African classical swine fever virus, which is very harmful to domestic pigs and wild boars, so what are the early symptoms of African classical swine fever in fattening pigs?

What is African classical swine fever?

African classical swine fever is an acute, hemorrhagic and severe infectious disease caused by African classical swine fever virus. It is characterized by a short course of onset, a mortality of up to 100% of the most acute and acute infections, fever (up to 40 ℃), rapid heartbeat, dyspnea, partial cough, serous or mucinous purulent secretions in the eyes and nose, cyanosis in the skin, and obvious bleeding in lymph nodes, kidneys and gastrointestinal mucosa. The clinical symptoms of African classical swine fever are similar to those of classical swine fever and can only be diagnosed by laboratory surveillance.

The disease has been reported in sub-Saharan Africa since it was first reported in Kenya in 1921. In 1957, it spread to Western Europe and Latin America, most of which were extinguished in time, but it was still prevalent in Portugal, southwest Spain and Sardinia, Italy.

China also discovered the epidemic situation of African classical swine fever in 2018.

2. Early symptoms of African classical swine fever in fattening pigs

The body temperature of the pig will rise for about 4 days, the highest temperature is about 41 ℃, and the body temperature will gradually drop 48 hours before death. Fattening pigs infected with African swine fever, the appetite will also lose, or even no longer walk, lying in the corner, the pig's abdomen, armpits, ears, nose and other places will also appear purple spots.

III. Transmission vector of African classical swine fever

Several species of ticks in Africa and Spain are the storage hosts and vectors of ASFV. Many other tick species widely distributed in America and other places can also transmit ASFV. It is generally believed that the introduction of ASFV into disease-free areas is related to the feeding of uncooked infected pig products or leftovers from international airports and ports, or exposure to pollutants, fetuses, feces, diseased pig tissues, and contaminated feed from infected domestic pigs.

Usually, there are four main ways for the cross-border introduction of African classical swine fever: the first is the international trade and smuggling of live pigs and their products, the second is the pork and its products carried by international tourists, the third is the leftover food and kitchen on the international means of transport, and the fourth is the migration of wild boars.