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Study: Flu Viruses can Quickly Evolve, Gain Transmissibility in Pigs

In a study designed to simulate how the pandemic 2009 influenza (pH1N1) virus might have evolved, researchers say it took only nine passages in pigs for a virus to gain "greatly enhanced virulence and transmissibility" in pigs, guinea pigs, and ferrets. 

Writing in the Journal of Virology, the team of Chinese, American, and British researchers says there is no clear evidence that the pH1N1 virus stemmed from a direct precursor in pigs. They started with a reassortant H1N1 virus that was phylogenetically similar to pH1N1 in that it had two gene segments from a Eurasian avian-like H1N1 swine flu virus and six segments from a triple-reassortant H3N2 virus, but it had limited virulence and transmissibility in animal models.

The authors infected a pig with this virus, collected samples from the animal 4 days later, and used them to infect another pig, repeating the process until nine pigs had been infected. They found that the severity of infection increased with each pig in the series.

When the researchers analyzed viruses collected from the last pig in the series, they found that they shared five amino acid mutations and that mutations in the hemagglutinin (HA) protein differed greatly between the upper and lower respiratory tracts. Three representative viral clones were found to have enhanced replication, pathogenicity, and transmissibility in pigs, guinea pigs, and ferrets, compared with the parent virus.

Source: AASV


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Four Star Veterinary Service: Jason Woodworth shares swine nutrition tips during a down market

Video: Four Star Veterinary Service: Jason Woodworth shares swine nutrition tips during a down market

There’s no question the US swine industry is struggling through a down market cycle. Jason Woodworth, Research Professor at Kansas State University, spoke to attendees at the Annual Four Star Pork Industry Conference held in Muncie, Indiana in September about nutritional strategies for feeding pigs during a down market.

“Unfortunately, the goal may be to lose the least amount of money that you can during this time, and we have to look through that lens at the idea of profitability,” said Dr. Woodworth. “Our reality is that we're going to be on the bottom side of zero, and we’re trying to conserve as much as we can. I’d encourage producers to be as nimble and flexible as possible and to try to take advantage of what's going on in the market as well as what’s happening in your barns.”