FAO/OIE/WHO offer assistance to the Philippines

From FAO Newsroom

Following the detection of the Ebola-Reston virus in pigs in the Philippines, FAO, the World Organization for Animal Health (OIE) and the World Health Organization (WHO) announced today that the government of the Philippines has requested the three agencies send an expert mission to work with human and animal health experts in the Philippines to further investigate the situation. An increase in pig mortality on swine farms in the provinces of Nueva Ecija and Bulacan in 2007 and 2008 prompted the Government of the Philippines to initiate laboratory investigations. Samples taken from ill pigs in May, June and September 2008 were sent to international reference laboratories which confirmed in late October that the pigs were infected with a highly virulent strain of Porcine reproductive and respiratory syndrome (PRRS) as well as the Ebola-Reston virus. Ebola-Reston in swine Although co-infection in pigs is not unusual, this is the first time globally that an Ebola-Reston virus has been isolated in swine. It is not, however, the first time that the Ebola-Reston virus has been found in the Philippines: it was found in monkeys from the Philippines in outbreaks that occurred in 1989-1990, 1992, and 1996. The Ebola virus belongs to the Filoviridae family (filovirus) and is comprised of five distinct species: Zaïre, Sudan, Côte d'Ivoire, Bundibugyo and Reston. Zaïre, Sudan and Bundibugyo species have been associated with large Ebola hemorrhagic fever (EHF) outbreaks in Africa with high case fatality ratio (25-90%) while Côte d'Ivoire and Reston have not. Reston species can infect humans but no serious illness or death in humans have been reported to date. Since being informed of this event in late November, FAO, OIE and WHO have been making every effort to gain a better understanding of the situation and are working closely with the Philippines Government and local animal and human health experts. The Department of Health of the Philippines has reported that initial laboratory tests on animal handlers and slaughterhouse workers who were thought to have come into contact with infected pigs were negative for Ebola-Reston infection, and that additional testing is ongoing. The Bureau of Animal Industry (BAI) of the Philippines Department of Agriculture has notified the OIE that all infected animals were destroyed and buried or burned, the infected premises and establishments have been disinfected and the affected areas are under strict quarantine and movement control. Vaccination of swine against PRRS is ongoing in the Province of Bucalan. PRRS is not transmissible to humans. The planned joint FAO/OIE/WHO team will work with country counterparts to address, through field and laboratory investigation, important questions as to the source of the virus, its transmission, its virulence and its natural habitat, in order to provide appropriate guidance for animal and human health protection. Basic good hygiene Until these questions can be answered, the FAO and WHO stressed the importance of carrying out basic good hygiene practices and food handling measures. Ebola viruses are normally transmitted via contact with the blood or other bodily fluids of an infected animal or person. In all situations, even in the absence of identified risks, meat handling and preparation should be done in a clean environment (table top, utensils, knives) and meat handlers should follow good personal hygiene practices (e.g. clean hands, clean protective clothing). In general, hands should be regularly washed while handling raw meat. Pork from healthy pigs is safe to eat as long as either the fresh meat is cooked properly (i.e. 70°C in all part of the food, so that there is no pink meat and the juices run clear), or, in the case of uncooked processed pork, national safety standards have been met during production, processing and distribution. Meat from sick pigs or pigs found dead should not be eaten and should not enter the food chain or be given to other animals. Ill animals should be reported to the competent authorities and proper hygiene precautions and protection should be taken when destroying and disposing of sick or dead pigs. The Philippines Department of Agriculture has advised the Philippine public to buy its meat only from National Meat Inspection Services certified sources. As a general rule, proper hygiene and precautionary measures (wearing gloves, goggles and protective clothing) should also be exercised when slaughtering or butchering pigs. This applies both to industrial and home-slaughtering of pigs. Children and those not involved in the process of slaughtering should be kept away.

List of Cattle Raisers

David Chan

Bitanagan, Don Martin Marundan
Mati City, Davao Oriental
# of Breeders: 82 (Brahman X)

Consing Marfori

Don Enrique Lopez
Mati City, Davao Oriental
# of Breeders: 83 (Brahman)

FGR Farm

Dahican,Mati City, Davao Oriental
# of Breeders: 145 (Brahman)

Pedro Gomez

Dahican, Mati City, Davao Oriental
# of Breeders: 37 (Brahman)

Salvador Lopez

Don Enrique Lopez
Mati City, Davao Oriental
# of Breeders: 86 (Brahman X)

Ega Lopez

Don Enrique Lopez
Mati City, Davao Oriental
# of Breeders: 110 (Brahman X)

Rodolfo Lopez

Don Enrique Lopez
Mati City, Davao Oriental
# of Breeders: 180 (Brahman X)

Pablo Rabat

Dahican,Mati City, Davao Oriental
# of Breeders: 320 (Brahman)

Allan Andrada

Upper Matiao, Mati City, Davao Oriental
# of Breeders: 30 (Brahman X)

Tolentino Ranch

Don Martin Marundan
Mati City, Davao Oriental
# of Breeders: 70 (Brahman)

Pepe Ferrer

Gov. Generoso
Davao Oriental
# of Breeders: 40 (Brahman X)

Fernando Perez

Gov. Generoso
Davao Oriental
# of Breeders: 78 (Brahman X)

Rosito Dagmang

Limbajon, Lupon
Davao Oriental
# of Breeders: 15 (Brahman X)

Feliciano Uy

San Isidro
Davao Oriental
# of Breeders: 55 (Brahman X)

St. Benedict Farm

Cogon, Digos City
Davao Del Sur
# of Breeders: 52 (Holstein Priesian)

Ayala Agricultural Corporation

Darong, Sta. Cruz
Davao Del Sur
# of Breeders: 500 (Brahman)

Y & A Ranch

Brgy Carmen, Tugbok
Davao City
# of Breeders: 171 (Upgraded Brahman)

South Davao Dev't Co.Inc.(SODACO)

Inawayan-Baracatan, Sta. Cruz
Davao Del Sur
Tel. No. (82) 301-1585
Email: doki.sodaco@yahoo.com
# of Breeders: 450 (Brahman)

South Davao Dev't Co.Inc.(SODACO)

Darong, Sta. Cruz, Davao Del Sur
Tel. No. (82) 301-1585
Email: doki.sodaco@yahoo.com
# of Breeders: 50 (Brahman)
 

South Davao Dev't Co.Inc.(SODACO)

Calinan,  Davao City
Tel. No. (82) 301-1585
Email: doki.sodaco@yahoo.com
# of Breeders: 60 (Brahman)

South Davao Dev't Co.Inc.(SODACO)

San Isidro, Davao Oriental
Tel. No. (82) 301-1585
Email: doki.sodaco@yahoo.com
# of Breeders: 360 (Brahman)

South Davao Dev't Co.Inc.(SODACO)

Malungon, Sarangani
Tel. No. (82) 301-1585
Email: doki.sodaco@yahoo.com
# of Breeders: 150 (Brahman)

Nest Farms Inc.

WADECOR Area, TADECO Cmpd.
Panabo, Davao Del Norte
Tel. No. (84) 822-0516
Email: doki.sodaco@yahoo.com
# of Breeders: 314 (Brahman)

Care and Management of Growing-Finishing Pigs

• Management requirements are less demanding; nevertheless they must be provided with ample protection against pests and diseases and fed in accordance with their requirements.

• Deworm pigs one or two weeks after weaning.

• Vaccinate pigs one or two weeks after weaning or one week after de-worming.

• Sell or butcher pigs when they reach profitable market size of at least 80 kilogram. Slow-growing pigs despite good feeding and management should be disposed immediately. Keeping them longer is uneconomical.

• It is important to know information on the prevailing market prices of pork. It is also important to know the exact weights of the live animals and sell the pigs on weight basis.

CARE AND MANAGEMENT OF PIGLETS AT FARROWING TIME

• Prepare farrowing materials and equipment before farrowing dates.

• Using a clean dry cloth wipe the mucous membrane and other birth material from the mouth and nose of new born pigs. Assist the piglet in breathing by swinging its head down or slapping it for a few seconds.

• Tie string around umbilical cord two inches from the base and cut with a sharp pair of surgical scissors. Do not pull the cord away from the body while cutting so as not to cause hernia. Dip injured tip of cord into bottle of tincture of iodine.

• Place piglets in piglet box underneath a heater. Whenever necessary, a 100-watt bulb is enough to provide the desired temperature. This can be changed to a 50-watt bulb after 14 days of brooding.

• Cut the needle teeth. This is done by holding the pig firmly by one hand with three fingers supporting the jaw and the thumb pressing against the back of the neck. Insert the forefinger to one side of the mouth just behind the needle teeth reaching for the tip of the tongue. With a side- cutting nipper or ordinary nail cutter cut close to the gum level. Do not make a slanted cut or leave jagged edges for these are likely to cause injuries to the gums and tongue of the piglet and teats of the mother. Clean and disinfect nipper before working with another piglet.

• Let the piglets suck the first milk (colostrums). Colostrum contains anti- bodies needed by the baby pigs to fight against diseases during the early life.

• Iron reserves in the body of a newborn piglet is consumed in a week's time. Injection of commercial iron Dextran is necessary to prevent piglet or newborn anemia. Repeat administration 14 days after birth or as soon as symptoms are detected.

• Wean piglets at four to six weeks of age. When weaning is done earlier than 56 days, a sow can farrow from four to five times in two years since sows usually come in heat from three to seven days after weaning. The proper procedure in weaning is to remove the sow, leaving the piglets in familiar surroundings.

• It is also important that all other routinely management practices like deworming, castration, and ear notching or tattooing are carried out before weaning.

CARE OF THE BOAR

• In commercial operations, a new boar should always be checked for fertility and diseases associated with abortion and birth of dead pigs.

• Regulate the breeding load of a boar.

Recommended breeding load of boars at different ages.

Ages, months	No. of Services per week
7 or less	None
8-10	1 or every 5-10 days
11	1 or every 4 days
12	2 or every 3 days
18 and over	3-7 or every other day

Care and management of the sow

• Regulate free feed intake of gilts or sows immediately after breeding to prevent them from becoming too fat. Obesity of pregnant sows may result to a fewer number of pigs farrowed. Also, they may suffer from farrowing complications.

• Keep the pregnant sow in an environment ideal for better conception. Sprinkle water on the sows when the weather is too hot or whenever necessary.

• To avoid constipation, provide a healthy but a laxative ration. Provide plenty of water and newly harvested green feeds such as camote vines, kangkong, paragrass and water lily.

• Deworm sows and gilts against internal parasites and treat external parasites 14 days before expected date of farrowing.

• In commercial operations, the sow should be transferred to the farrowing house one week before farrowing to provide her time to adjust to new environment.

• On the average, a sow will farrow in 114 days after a successful mating.The usual range is 109-119 days. Watch out for the following signs: the abdomen swells; the sow becomes restless and nervous; the vulva is swollen with possible mucus discharge;and milk is present in the teats if pressed
  

• Attend to the sow during birth because this is the most crucial time in the life of the newborn piglets.

• Full-feed the sow or gilt with a high-energy ration for about two weeks before mating to ensure maximum ovulation rate.

• Observe proper time of mating to ensure maximum litter size. A sow is in heat if she exhibits one or more of the following symptoms: swelling and reddening of the vulva; mucous discharge from the vulva; restlessness and grunts frequently; mounting other pigs; frequent urination and cocks her ears frequently.
  

• Mate each gilt or sow twice to the same boar in one heat period with an interval of 12 to 25 hours.

• A boar-to-sow ration of 1:25 - 30 is generally recommended.

Housing

Generally, boars should be four to six months old at the time of selection- Whatever systems of operation, hog houses must be constructed properly to ensure maximum performance of the pigs. A good hog house may not improve the health conditions of the animals but a poor one will certainly increase disease problem easily.

• For a small or backyard operations, cheap and locally available materials may be used such as bamboo and nipa.

• Hog houses should be constructed on a slightly sloping and well-drained area so that it will not become too muddy and convenient to work in.

• Permanent hog houses should have concrete floors for easy cleaning and to minimize the occurrence of parasites and diseases. Concrete floors must not be too rough to cause foot and leg problems nor too smooth to be slippery when wet.

Facilities and Equipment

Provide the pig house with the proper equipment such as feeders and drinking troughs are best made of concrete although other materials may be used. Some people use discarded automobile or truck tires cut in halves.

Age and Size of Animals	Pen Size/ Dimension (cm)	Height of Ceiling (cm)	Height of Door (m)	Feeder Space (cm)	Partition Wall (m)
Before Farrowing
Gilts	2.00	3.0	1.0	35-45	1.20
Sows	2.70	3.0	1.0	45-50	1.20-1.50
After Farrowing
Young Sows
Solid Flooring	4.12	3.0	1.0	35-45	1.20
Slated Flooring	3.00	3.0	1.0	45-50	1.20
Mature Sows
Solid Flooring	5.62	3.0	1.0	45-50	1.20
Slatted Flooring	3.96	3.0	1.0	45-50	1.20
Herd Sows	2.70	3.0	1.0	40-50	1.20-1.50
Boar Pens with Matting	6.00	3.0	1.0	40-50	1.20-1.50
Area
Weaning Pen
Solid Flooring	0.40	3.0	0.6	20	0.75
Slatted Flooring	0.20-0.30	3.0	0.6	20	0.75
Growing-Finishing
23-60 kg	0.60-0.70	3.0	1.0	25	1.0
60-90 kg	0.90-1.00	3.0	1.0	27-30	1.0

• In bigger operations, farrowing stalls are important to reduce piglet mortality due to crushing of piglets.
  

• Heat lamp or electric brooders are needed for survival of newborn pigs. In places where the use of heat lamps is not possible, a box lined with old sacks or thickly bedded straw, rice hull or saw dust can keep the pigs warm and comfortable.

Selecting Breeder Sows

When selecting breeder sows on the basis of physical appearance, consider the following:

• The gilt should have well-developed udder with a minimum of six pairs of properly spaced function teats. A sow with poor udder development is likely to have poor milking capacity.
• Choose those which do not have inverted teats for such teats are inherited and do not secrete milk.
• A long body is more desirable in sows because it provides more space for udder development.
  
• The body should have uniform width from front to rear.
• Good development of the ham, loin and shoulder is required of a breeding animal.
• Must have sound and well-placed feet and legs. Animals with medium short feet and short upright pasterns are preferable.
• Make it a point to select the biggest animals within a litter.
• Female breeders should come from a litter of eight or more good-sized piglets with high survivability.
• Do not keep gilts that come from sows in which agalactia (failure to secrete milk) have been observed.
• Select vigorous and hardy pigs from a healthy litter in a herd raised under good swine sanitation.
  
• Do not keep gilts or boars from lifters that have physical abnormalities. These may be inherited.

Most of the factors in the selection of gilt or sow also apply in the selection of a boar. However, the following pointers should also be considered:

• Masculinity, both in appearance and action, should predominate in the make-up of any boar.
• The primary sex organs should be clearly visible and be well-developed. Select only those boars whose testicles are of equal size.
• Select a boar which has been proven and tested for boars with traits that can overcome the defects of the herd. Minor defects in the boar may be ignored provided that they are not present among the sows.

Characteristics of the Different Breeds of Swine

BREED	COLOR	EARS	TYPE	COUNTRY OF ORIGIN	OBSERVATIONS
Landrace	White	Hanging	Meat	Denmark	Long face, good mothers, weak legs, prolific
Large white	White	Standing	Meat	England	Fertile, high quality meat, fast grower
Berkshire	Black with white points	Standing	Meat	USA	Short, black skin, more resistant to disease compared to white breeds
Hampshire	Black with white bands	Standing	Meat	USA	Short, good quality meat, strong legs
Duroc Jersey	Red (golden)	2/3 erect; 1/3 hanging	Meat	USA	Good constitution, strong legs, fast grower, resistant to stress
Pietrain	Black and white	Standing	Very meaty	Belgium	Very meaty ham and loin, very susceptible to stress
Philippine Native	Black	Standing	Meat	Philippines	Prolific, low feed conversion ratio

Guide to Selecting Breeds of Swine

This guide to swine raising except for the pictures is also distributed and reproduced by the Department of Agriculture - Livestock Division, Farmers Information Technology Services Section at Father Selga Street, Davao City

There are many imported breeds in the country today and it’s sometimes difficult to determine the best breed most suited to our conditions. Here is a guide to help you select the breed to raise depending on your purpose, money and experience.

YORKSHIRE OR LARGEWHITE

Yorkshires are entirely white with medium, erect ears. Sows have superior mothering ability, farrow and wean large lifters and are excellent milkers. They adapt well to confinement but not to rugged conditions. Slaughter animals yield a high dressing percentage, produce fine quality meat and compare favorably with other breeds in growth and economy of gains.

LANDRACE

Landrace are white, have short legs and medium to large drooping ears. The sows are noted for their excellence in mothering ability and litter size. They are heavy milkers and produce pigs with superior rate of growth and efficiency in feed utilization. When crossed with other breeds, they produce pigs of highly acceptable carcass quality. They are however, weak on the feet and legs and have problems adapting to rugged conditions. Such defects should be corrected by proper selection and breeding.

DUROC
The Duroc color is of varying shades of red. The sows are prolific and are good mothers. They produce pigs that are superior in growth rate, feed conversion, and their performance under rugged conditions is better than any of the white breeds-






HAMPSHIRE
Hampshire are black with a white belt around the shoulder and body. They are generally short legged and lack body thickness. The sows have a reputation of weaning a high percentage of the pigs farrowed and are able to adapt to very rugged conditions. The growth rate, however has generally been average or below.




BERKSHIRE
Berkshires are black with six white points - four white feet, some white in face and tail. The ears are erect and inclined forward as the animal grows older. They are known for their style, meatiness and good adaptability to rugged conditions. They have desirable length, depth and balance of body but lack good growth and efficiency in converting feed to weigh gain. The sows are not as prolific as the other breeds.

PlETRAIN

The Pietrain is a very meaty type of pig with spotted black and white color. It has well-shaped hams, loin and shoulders. Ears are erect. The carcass has a high lean meat percentage, but it has a poor body constitution. Feed efficiency is not really good and they are a little bit slow grower. This breed is also highly susceptible to stress. Thus, Pietrain is only worthwhile in crosses but not as purebreds.



PHILIPPINE NATIVE PIG
The Philippine Native pig is either black or black with a white belly. Varieties include Ilocos and Jalajala. The Berkjala, Diani, Kaman, Koronadel and Libtong breeds were all developed from this breed. It is now thought to be extinct. The breed is very prolific; in average the gilts could exhibit signs of sexual maturity as young as 4 to 5 months. They have a low feed conversion ratio. Growing swine reach 60 kilos during the 6 to 8 months fattening period. This breed is popular throughout the Philippines for Lechon (broiled whole pig).

Considerations in Organic Hog Production

I found this interesting article from ATTRA’s Organic Matters publication series. ATTRA is a project of the National Center for Appropriate Center for Technology in the US. Here's the link and an excerpt from the article.

"When it comes to organic livestock, hog production appears to be relatively unexplored territory. With few good guidelines or precedents to follow, it is useful to consider the animals’ natural behaviors so that the appropriateness of different housing options, herd management schemes, and so forth, can be assessed."

Launching of Happy Pig Project: An Organic Pig Farming Method

The Happy Pig Project (Nangoku Hoboku Buta), a collaboration between Maligaya Meat Asia Corporation, Super Pork Waton, Department of Agriculture-Region XI and University of Southeastern Philippines will be launched on July 3, 2008 at the USEP, Mampising Campus Mabini in Compostela Valley Province.

This project will adopt a farm systems (Japan) based undertaking using a combination of free-grazing of pigs fed with a custom mixed ration fortified with pro-biotic additives for ensuring total health of the animals.

The soil and water samples are taken from the site for the required tests to ensure that no harmful substances (pesticides, chemicals) and microorganisms (Salmonella, E. coli) are present. The area is cleared of obnoxious weeds and undesirable growth.

Happy Pig Project's mission is to:

1. Promote employment
2. Promote production of superior animals free from stress and could thrive from indigenous feed materials and free from health hazard substances
3. Create awareness for the protection of public health
4. Promote wellness among consumers
5. Develop international markets
6. Promote sustainable agriculture, utilization of marginal lands and development of new agribusiness lands.
7. Expansion of the hog farming industry.
8. Establish a wider, more thorough production system for the development and expansion of an organic farming system.
9. Establish the role and benefits of organic farming technologies as essential and indispensable element of the hog industry in the Philippines, henceforth; increase the number of countries receiving exports.
   

Reasons why Organic Meat & Production are Becoming so Popular?

1. Successive Food Scare: BSE, E. coli, Salmonella
2. Concerns about genetically modified (GMO) products
3. Concerns about animal welfare in intensive conventional rearing
4. Beliefs that organic food products are more nutritious
5. Fear of pesticide residues in non-organic produce
6. Fear of artificial fertilizer residues in non-organic produce
7. Fear of antibiotic or medication residues in non-organic produce
8. Fear of antibiotic-resistant bacteria in non-organic produce
9. High value niche markets sought by small scale farmers or producers

To know more about this project, call the Livestock Division office at 82- 221-5559.

Other Resources on Organic Pig Farming:

Organic Pig Production System
Organic Pig Production
Organic Pig Production: An Introductory Guide
Successful Organic Hog Production

Canine Parvovirus

It is important for dog owners to know about Canine Parvovirus and to seek the help of a veterinarian if their pet is ill so they can advise on the treatment and diagnosis appropriate for their pets.

Here are some facts about the disease and you can also click on the link above for more disease information.

Q: What is canine parvovirus?

A:

Canine parvovirus is a highly contagious and serious disease caused by a virus that attacks the gastrointestinal tract of puppies, dogs, and wild canids. It was first identified in 1978 and is seen worldwide. It also can damage the heart muscle in very young and unborn puppies.

Q: How is parvovirus spread?

A:

Puppies and dogs usually become infected when they ingest virus that is passed in the feces (stool) of an infected dog. Canine parvovirus is resistant to changes in environmental conditions and can survive for long periods of time. Trace amounts of feces containing parvovirus may serve as reservoirs of infection and the virus is readily transmitted from place to place on the hair or feet of dogs or via contaminated cages, shoes, or other objects.

Q: What dogs are at risk?

A:

All dogs are at risk, but puppies less than four months old and dogs that have not been vaccinated against canine parvovirus are at increased risk of acquiring the disease. Certain breeds (e.g. Rottweiler and Doberman Pinscher) appear to have a high risk of experiencing severe disease.

Q: What are some signs of parvovirus infection?

A:

Canine parvovirus causes lethargy; loss of appetite; fever; vomiting; and severe, often bloody, diarrhea. Vomiting and diarrhea can cause rapid dehydration, and most deaths from parvovirus occur within 48 to 72 hours following onset of clinical signs. If your puppy or dog shows any of these signs, you should contact your veterinarian promptly.

Q: How is canine parvovirus diagnosed and treated?

A:

Veterinarians diagnose canine parvovirus on the basis of clinical appearance and laboratory tests. No specific drug is available that will kill the virus in infected dogs. Treatment should be started immediately and consists primarily of efforts to combat dehydration by replacing electrolyte and fluid losses, controlling vomiting and diarrhea, and preventing secondary infections. Sick dogs should be kept warm, receive good nursing care, and be separated from other dogs. Proper cleaning and disinfection of contaminated kennels and other areas where infected dogs are housed is essential to control the spread of parvovirus. Canine parvovirus is not easily killed, so consult your veterinarian for specific guidance on cleaning and disinfecting agents.

Q: How is parvovirus prevented?

A:

Vaccination and good hygiene are critical components of canine parvovirus prevention.

Vaccination—Vaccination is important. Young puppies are very susceptible to infection, particularly because the natural immunity provided in their mothers' milk may wear off before the puppies' own immune systems are mature enough to fight off infection. If a puppy is exposed to canine parvovirus during this gap in protection, it may become ill. An additional concern is that immunity provided by a mother's milk may interfere with an effective response to vaccination. This means even vaccinated puppies may occasionally succumb to parvovirus. To narrow gaps in protection and provide optimal protection against parvovirus during the first few months of life, a series of puppy vaccinations are administered.

To protect their adult dogs, pet owners should be sure that their dog's parvovirus vaccination is up-to-date. Ask your veterinarian about a recommended vaccination program for your canine companion.

In spite of proper vaccination, a small percentage of dogs do not develop protective immunity and remain susceptible to infection.

Hygiene—Until a puppy has received its complete series of vaccinations, pet owners should use caution when bringing their pet to places where young puppies congregate (e.g. pet shops, parks, puppy classes, obedience classes, doggy daycare, and grooming establishments). Reputable establishments and training programs reduce exposure risk by requiring vaccinations, health examinations, good hygiene, and isolation of ill puppies and dogs. Contact with known infected dogs and their premises should always be avoided.

Finally, do not allow your puppy or dog to come into contact with the fecal waste of other dogs while walking or playing outdoors. Prompt and proper disposal of waste material is always advisable as a way to limit spread of canine parvovirus infection.