By M.R. Muirhead, Thomas J.L. Alexander, James M. Muirhead
A pocket advisor designed as a better half to "Managing Pig wellbeing and fitness and the therapy of Diseases", delivering quickly and straightforward connection with the identity and remedy of a accomplished diversity of pig ailments. It comprises complete signs tables, analysis recommendation and applicable remedies.
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Extra resources for Managing Pig Health and the Treatment of Disease
Sensory Systems (24) The pig, like the human, experiences sound, sight, smell, taste, heat, cold, pain and balance. The way it responds to these assists us in the recognition of health and disease. For example, pain together with posture will often indicate a specific disease such as fracture of the vertebrae in the spine. Poor balance may be associated with infections of the middle part of the ear which is common in the young growing pig. Likewise the stockpersons own senses, particularly sight, smell and touch, are important in assessing whether the pig is healthy or ill and performing to its maximum biological efficiency.
The centre is composed of a spongy mass containing marrow, from which many of the cells circulating in the blood are produced. Near the ends of the bones are flattened areas of cartilage running at right angles to the bone called the epiphyseal plates, which by increasing their thickness cause bones to grow in length and width. The separation of bones at these plates is a common occurrence in leg weakness or osteochondrosis, particularly in young growing animals. Bone is continually being broken down and rebuilt even in adults who have stopped growing.
1-9. A joint consists of the ends of two bones held together by ligaments and muscles, surrounded by a strong membrane and covered with smooth cartilage which form what are known as the articular surfaces. Cartilage is dense material that is shock absorbing. The two articular surfaces are surrounded by a thin membrane called the joint capsule, the inner part of which is secretory and produces the joint fluid (synovial fluid). The muscles and ligaments surrounding the joint are attached to the periosteum, the membrane which covers bone.