Etiology of chicken infectious anemia
The pathogen of chicken infectious anemia is chicken infectious anemia virus, which is now classified into the family Circoridae. After purification and negative staining, the virus was spherical or hexagonal under electron microscope, without envelope, the virion was icosahedral symmetrical, the average diameter was 25-26.5nm, and the floating density in cesium chloride was 1.35-1.37g/ml.
The genome of chicken infectious anemia virus is a single-stranded, circular, covalently linked DNA, which consists of 2300 bases, has three overlapping open reading frames (ORF), and encodes three proteins, namely 52kD, 24kD and 13kD. Some strains also contain a fourth ORF, but the function is unclear.
Chicken infectious anemia virus was resistant to ether and chloroform and remained stable after exposure to acid (pH3.0) for 3 hours. After heating for 56 ℃ or 70 ℃ for 1 h, 80 ℃ 15min could still infect the virus, and 80 ℃ 30min inactivated the virus partially and 100 ℃ 15min completely. It is also resistant to 90% acetone treatment for 24 hours. The virus acted on 5min in 50% phenol and lost its infectivity in 5% hypochloric acid 37 ℃ 2 h. Formalin and chlorinated preparations can be used for disinfection. Chicken infectious anemia virus can proliferate in 1-day-old chicks, cell culture or chicken embryos, but can not grow in common mammalian cell lines, but can only grow on some lymphoma cells transformed by chicken Marek's disease virus and lymphoid leukemia virus. MDCC-MSB1 and MDCC-JP2 cells are the most commonly used, and cytopathic changes occur. The MSB1 cells infected by chicken infectious anemia virus were made into ultra-thin sections, and the intranuclear inclusion bodies could be shown by immunohistochemical staining. There is no difference in antigenicity among the isolates of chicken infectious anemia virus, but there may be differences in pathogenicity.
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On the Management of Pigs in Winter
With the advent of winter, the management of pig farms will bring some problems. Diarrhea has become an unavoidable and headache problem in pig farms, and heat preservation will become one of the most important tasks in pig farm management. However, when the problem of pig diarrhea has not been completely solved in many pig farms, the respiratory problem of pigs has come quietly. Like pig diarrhea, pig respiratory disease has become a very headache problem in pig farms in recent years, which has brought great economic losses to the pig industry. Dealing with the problems of warmth and ventilation in pig farms is directly related to the control of diarrhea and respiratory syndrome.
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Relationship between feed and yellow meat
Yellow fat meat, also known as yellow fat meat, refers to pork carcass fat is brown or yellow, internal organs normal without change, no odor, generally considered to be caused by feed. Yellow fat meat and jaundice meat different, jaundice meat is caused by disease, bile excretion caused by obstruction. Jaundiced flesh not only fat yellow, skin, mucosa, joint capsule fluid, tissue fluid, vascular intima, serosa, tendons and so on are yellow, viscera also appear pathological changes. Yellow fat meat hanging 24 hours after the yellow light or disappear, but yellow jaundice meat does not fade. Yellow fat meat is mostly fed fish meal and cod liver oil to pigs
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