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Table 3 Categorisation of the suspected cause of death for dead and euthanized pigs

From: The use of oral fluids to monitor key pathogens in porcine respiratory disease complex

Cause recorded Number of pigs per batch (and percentage of the total in the batch)
A1 N = 786 A2 N = 1005 B1 N = 1204 B2 N = 1063 C1 N = 709 C2 N = 1105
Respiratory 22 (2.7%) 0 16 (1.3%) 27 (2.5%) 6 (0.8%) 7 (0.6%)
Enteric 0 0 0 1 (0.1%) 0 0
Neurological 0 1 (0.1%) 7 (0.6%) 21 (2%) 3 (0.4%) 1 (0.1%)
Tail bitten 0 5 (0.5%) 0 0 0 0
Wasting 0 1 (0.1%) 0 16 (1.5%) 0 4 (0.3%)
Musculoskeletal 0 1 (0.1%) 2 (0.2%) 5 (0.5%) 1 (0.1%) 7 (0.6%)
Found dead/unknown 4 (0.5%) 10 (1%) 13 (1.1%) 13 (1.2%) 15 (2.1%) 9 (0.8%)
Total of casualties 26 (3.3%) 18 (1.8%) 38 (3.2%) 83 (7.8%) 25 (3.5%) 28 (2.5%)
  1. Cause of the death was obtained from pig caretakers’ records in addition to veterinary post-mortem examinations when possible. N: initial number of pigs at weaning. In brackets, percentages are based on the total number of pigs in the herd at weaning