Transmissible Gastroenteritis of Swine (TGE) is a highly contagious viral disease that primarily affects swine, particularly piglets. It is characterized by severe inflammation of the intestinal tract, leading to acute diarrhea, vomiting, dehydration, and high mortality rates in young pigs.
TGE is caused by a coronavirus known as the Transmissible Gastroenteritis Virus (TGEV). This virus is primarily transmitted through oral-fecal route, where infected pigs shed the virus in their feces, allowing for it to be easily spread to other susceptible individuals. The virus can survive in the environment for prolonged periods and can be transmitted through contaminated feed, water, equipment, and personnel.
The incubation period of TGE is relatively short, typically ranging from 12-36 hours, after which clinical signs start to appear. Piglets less than two weeks old are particularly susceptible to the disease, with mortality rates reaching up to 100%. Older pigs tend to have a milder form of the disease, and a certain degree of immunity may develop as they age.
Prevention and control of TGE relies mainly on biosecurity measures, such as strict hygiene protocols, isolation of infected animals, and disinfection of premises and equipment. Vaccination can be used to help control the disease, although its efficacy varies due to different strains of the virus. In cases of an outbreak, supportive care, such as fluid therapy to combat dehydration, is essential for the survival of affected animals.
TGE poses a significant economic burden on the swine industry due to high mortality rates, reduced growth rates, and treatment costs. Therefore, early detection, rapid response, and implementation of appropriate control strategies are crucial to minimize the impact of TGE on pig farming operations.
