Factors affecting mortality in finishing pigs

Abstract

Two groups of finishing pigs at a test station were studied to test the effect of initial weight, weight change in the 1st week, age, breed, and distance the pig was transported on mortality. Total mortality was 5.3% in 1 group and 6.3% in the other group. Specific causes of death were pneumonia (24.7%), gastric ulceration (14.0%), enteritis (6.4%), trauma (4.3%), gastrointestinal displacement (4.3%), rectal stricture (3.2%), porcine stress syndrome (3.2%), and brain abscess (2.2%). Other categories for cause of death were miscellaneous (6.5%), and undiagnosed (31.2%). More pigs died in the last 6 weeks of the 18-week finishing period than in the 1st 6 weeks (P less than 0.05). Death rates were not significantly different between pigs that lost weight and pigs that maintained or gained weight during the 1st week after arrival at the test station. The mean transportation distance to the test station was not significantly different between pigs that died and pigs that survived. Transportation distance was not correlated with mean daily gain. The death rate was significantly (P less than 0.03) higher for Yorkshire pigs than for crossbred, Poland China, Hampshire, and Duroc pigs, and it was significantly (P less than 0.01) higher for Berkshire, Spot, and Chester White pigs than for Hampshire and Duroc pigs.