castration , hoof trimming ,milking technique of animal mannual

[Date]

ASSIGMINT OF LM

Riphah college of veterinary sciences Lahore

BOOKLET OF LIVESTOCK MANAGEMENT

Submitted to:

DR. Dilshad Hussain

Submitted by:

Muajhid Abbas

Roll no : 89

DVM 5th semester

1 | P a g e M a n u a l o f L i v e s t o c k m a n a g e m e n t B y M u j a h i d A b b a s

Contents

I. Castration ……………………………………………. 2

II. Dehorning ……………………………………………. 3

III. Trimming Hooves …………………………………………….7

IV. Removing of extra teats ……………………………………… 9

V. Milk test ……………………………………………. 11

VI. Milking and milking technique ……………………………. 13

Prepared by: Mujhaid Abbas

Student of DVM 5th semester

Riphah College of veterinary sciences Lahore


CASTRATION

What is castration?

To castrate a male animal means that the functioning of the testicles is stopped by preventing production

of male hormones so that the animal is unable to reproduce.

Why are beef calves castrated?

Beef calves are castrated for the following reasons:

To prevent them from mating after they have

reached puberty. It is, however, best to

separate steers (oxen) and heifers, because

steers often mount heifers that are on heat.

Steers are usually more docile and easier to

control than bulls. Special fences and handling

equipment are needed for bulls.

Steers are finished sooner than bulls because

fat deposition occurs at a faster rate than in

bulls.

When to castrate

o Castration can be done at any age up to 12 months.

o It is, however, better to do it when the animals are very young (before 2 months of age).

o Although the animals grow better when they have not been castrated, the shock of castration is

greater the older they are.

o It is also easier to handle the animals when they are very young.

Season of Year:

Spring and late fall are the best times of year to castrate calves. This time not only coincides with

customary ranch herd roundups, but also is a time when the chance of wound infestation from flies

is reduced.

Position of Animal:

Young calves, 4-10 weeks old, should be thrown to the ground and held in a recumbent position.

If it is necessary to castrate calves 8-9 months of age or older, these animals, when properly

restrained, can be castrated in a standing position.

Methods of castration

Burdizzo

With this method the spermatic cord and the blood vessels leading to the testicles are cut.

The testicles tend to swell for a while and then stop functioning and degenerate.

Calves can be castrated when the spermatic cord can be clearly felt, that is, from about month

onwards.


They can be castrated when standing in a crush or when lying down.

One spermatic cord should be clipped at a time. It is important to clip the 2 cords at different

levels so that the scrotal sack will receive enough blood

otherwise it will become gangrenous.

Make sure that the spermatic cord is between the

Burdizzo blades.

Advantages

. The method is bloodless.

. Infection or maggot infestation seldom occurs.

Rubber rings (elastrator)

The rubber rings are put on (using an instrument called an elastrator) between birth and about

10 days of age.

If applied later, calves could get tetanus or a general infection. The animals also feel more pain

and this impedes growth.

Ensure that both testes are descended into the scrotum before

applying the ring.

Advantages

Calves are handled easily and little labor is involved.

It is a bloodless method.

Open wound castration (emasculator or

knife)

Before the operation, the person doing the operation must wash his

hands well, the instruments must be boiled and the scrotum

disinfected thoroughly with iodine or another suitable disinfectant.

Apply antibiotic powder to prevent infection, and a fly repellent.

A sharp knife is used to remove the lower third of the scrotum, and

each testicle is removed from its supporting membranes. Do not remove too little of the scrotum

otherwise it will not drain well.

The emasculator has a cutting and a crushing surface. The instrument is placed on the spermatic

cord and the vascular supply closed so that the testes are removed while excessive bleeding is

prevented by the action on the vascular tissue.

If the knife is used, the cords should not be cut cleanly. The instrument is held at an angle, and

scraped over a distance of about 30 mm, until the cord breaks. This prevents too much blood flow.

It is better to use the emasculator rather than the knife.


Advantage

. Castration is irreversible because the testicles are removed

Short scrotum method

Rubber rings are used to hold the testicles in the body cavity

after they have been pushed up.

This means that the testicles continue to produce hormones but do not produce live sperm.

Be careful to push the testicles well up into the body cavity before putting on the rings otherwise

some live sperm may be produced.

Advantage

When this method is used the calves will grow into sterile bulls with better growth and feed

conversion rates than steers, but may have behavior problems (lively, aggressive).

Aftercare

o Watch cattle closely for about 10 days after castration.

o Beware of blowfly attacks and infection especially with the

emasculator method. Treat wounds with wound aerosol which

discourages fly attacks.

o If swelling and pain are severe and if the animal develops a temperature, a suitable antibiotic

should be injected.


Dehorning

What is Dehorning? Dehorning is a procedure involving the removal of horn buds from calves and whole horns from adult cattle.

Why dehorning is important? It is conducted to improve safety for people who work with animals, but also to reduce the amount of damage and injuries that occur to cattle during industrial breeding. Hornless cattle are calmer and require less space. In such a herd, there are less frequent occurrences of older cows tormenting others, and of injuries and damage to teats. There is better access in hornless herds to feeding and drinking stations. For these reasons, in situations of intensive cattle breeding, dehorning is recommended. It can be performed on cattle of all ages, although removal of horn buds from calves differs fundamentally from removal of horns from adult animals.

Methods of Dehorning Although the simplest method of producing calves without horns is to use a homozygous polled bull, many other methods are available to dehorn calves. These methods include chemical, “tube,” hot iron, Barnes dehorners, saws, wires and keystone dehorners.

Chemical Dehorning Chemical dehorning involves applying a stick or paste containing a caustic chemical, such as sodium or potassium hydroxide, to the horn bud. This method is best used on calves less than 3 weeks of age and can be done after 1 day of age. It is important to read and carefully follow package directions to safely and effectively use this method. Necessary supplies are in expensive and readily available. They include:

Caustic paste or stick

Clippers or scissor Calves to be dehorned are placed on their side and held

down. The hair is clipped around the horn bud and out to make a 1-inch

diameter hair less circle. Petroleum jelly is applied all around the outer

edge of the hairless area to prevent burns from the chemical. The caustic

material is applied inside the circle of petroleum. No bleeding will occur

and there should be no fly problems. It is a good idea to use gloves when

applying caustic material. The calf should be kept away from its mother until the caustic material becomes

dry and hard. If they are not kept separated, the calf may cause burns to the cow’s flank or udder due to

contamination from the caustic material. The calf should be kept out of the

rain for a day or two. Rain may cause the caustic material to run down the

calf’s face or into its eyes. A scab should form over the horn buds within a

few days after applying the caustic. This scab should drop off in one to two

weeks, leaving a hairless area.

Tub Dehorning

Tube dehorning is best done in calves less than 2 months of age with horns less than 11/2 inches long. A special instrument, which comes in several sizes, is used to cut out the horn button and surrounding skin from the head. When a de horning tube is used, the diameter of the tube should be 1/4 – 1/2 inch more than the diameter of the horn bud base. To use the tube dehorner, the appropriate-sized tube is placed over the horn bud and


pushed down to the surrounding skin. The skin is cut through by pushing down on the tube and twisting. After the skin is cut through, the horn bud is re moved by leaning the tube over to the side and quickly pushing under the horn bud to remove it.

Hot Iron Dehorning A variety of hot iron dehorners are available. The heat source may be fi re, house hold current, batteries or butane. All these dehorners work by burning the skin at the base of the horn where the horn growth occurs. This method works best in small calves less than 2 months of age and when the horn is less than 1 inch long. Following are steps in using hot iron dehorners:

Clipping the hair where the horn joins the head to make the hot iron dehorners easier to use.

Warm the dehorner to its proper temperature and restrain the calf. Place the hot iron over the horn and hold it in place with firm

pressure. Twist the iron evenly to distribute the heat. After 20 seconds of contact, remove the iron and look at the skin for

a copper color indicating the skin has been heated enough to prevent horn growth. A white ring of skin should be seen inside the copper ring and next to the horn. If the proper color change does not occur, reapply the iron for 10 seconds and check the skin color again.

The horn should fall off within four to six weeks.

Barnes Dehorners Barnes dehorners remove the horns by cutting them off and are useful in calves from 2 months to 1 year of age. The dehorners come in several sizes, so it is important to select a size big enough to remove the horn and a 1/4 – ½ inch circle of skin at the base of the horn. Place the Barnes dehorner so the widest part of the cutting blade is aligned with the widest part of the base of the horn. Close the handles of the instrument and place it on the calf’s horn. Dehorning is completed by pressing the instrument firmly against the calf’s head and quickly opening the Handles of the dehorner. A twisting motion, when the handles are

nearly completely opened, assures a complete cut through the skin.

Saws, Wires and Keystone Dehorners

Hand saws, obstetrical wire and keystone dehorners are generally reserved for use on older cattle with larger horns. Ideally, the need to dehorn animals greater than 1 year of age is infrequent. Remember that a 1/2-inch circle of skin must be re moved with the horn to prevent regrowth. Be pre pared to stop bleeding after dehorning and to care for two large, open head wounds for a period of time.


Trimming Hooves What is hooves trimming? Hoff trimming is the method to balance hooves of animal by catting or trimming

Why hooves trimming is important? Condition of the feet and legs on dairy cattle shouldn’t be taken lightly. A cow with sore feet may realize losses in milk production, diminished breeding efficiency and decreased salvage value in the case of severe lameness. As the number of cows in confinement increases, the need for periodic hoof trimming is necessary for cows to reach their full genetic potential.

Correct Shape of hooves Before we begin hoof trimming, we should must understand what the correct hoof shape is. Figure 1 shows a diagram of a correctly shaped hoof. Notice the 45º angle of the hoof to give the greatest amount of shock absorption through the pastern yet provide plenty of heel depth. Another way to get an idea of a correctly shaped heel is to look at a young calf’s hoof (1-2 months old). Toes on each hoof should be about equal length, with all four feet approximately the same shape. The hind feet are likely to get longer on the toes than the front feet, and may need trimming more often.

When to trim the hooves Trim the feet of cows that show excessive hoof growth or signs of lameness. It is best to trim hooves when cows are in the latter part of lactation so you don’t disturb milk

production. When the length of hoof is greater than 3 inch ( 7.5 cm) .the

hoof length should be not more than 3 inch

How to trim the hooves

Restrain the animal. One of the more popular methods of restraining a cow to use a tilt table (Figure 2). This allows for total restraint of the cow, but does have the disadvantage of making it more difficult to check for the correct foot angles. Assemble the proper equipment. Use a couple of hoof knives (search knives), a rasp (some prefer electric sander), hoof nippers and gloves to protect your hands. Be sure the hoof knives are sharp. This reduces the force required to use them, making them much safer. When the cow is restrained properly, begin with the hoof knife. Figure 4 shows removal of old hard sole towards the toes. You should remove very little tissue from the heels, but take more off as you pull towards the toes. The goal is to get the length in proper proportion to the foot shape desired. Avoid cutting too deep. Generally, it is better to under trim than over trim. If you see any pink tissue, stop before you draw blood. There are exceptions to this, in the case of abscesses or other foot problems. After the sole is sufficiently pared down and no problem area is spotted, use the nippers to shorten the toe and shape the hoof (Figure 5). Cut from the underside of the hoof. Again, take small bites at a time so you don’t injure the foot. The finished hoof should be slightly concave so most of the weight is supported by the outer horny wall. The hoof should set flat when placed on the ground. This can be checked while the cow is still on the


table by placing a small board on the bottom of the hoof. A common mistake is to trim too much from the toe, leaving a rounded bottom to the hoof. Finish the hoof by rasping or sanding the rough areas so you don’t leave an area for bacterial growth. Be careful so you don’t get the foot hot if you use a disk sander. The excess heat can cause internal damage and abnormal hoof growth. Some trimmers coat the hooves with iodine when they’re finished, to help dry the hoof and act as a bactericide. Several other practices to compliment your hoof trimming are:

Post care:

Keep cattle areas dry. Wet floors tend to keep the soles soft, so they are subject to more

mechanical injuries and foot rot. Use a copper sulfate foot bath to help control foot rot. Allow the cows plenty of room to exercise so they wear feet down. Don’t turn freshly trimmed cows out on rough, frozen ground. Use a well-balanced ration with an adequate amount of fiber. Seek out professional help if needed.


REMOVING EXTRA TEATS Dairy heifers often have extra teats (supernumerary) in addition to the normal ones. Supernumerary teats present no problem if removed when the calf is 1-2 months of age. If left longer, an operation using anesthetics may be necessary. If not removed, extra teats may interfere with teat cup placement, become an extra functioning milk gland, or become infected. At any rate, extra teats detract from an udder’s general appearance. Removing extra teats is a simple surgical procedure, but must be done right for satisfactory results. In a well-lit area, have someone hold the calf securely on its side with its hind legs held apart. Normal teats are those which are properly placed and usually a bit larger than the extra teats. One to four extra teats may be present. The heifer in Figure 1 had two extra teats behind the four normal teats. Extra teats may also appear between the normal teats. If there’s doubt as to which teats to remove, postpone the operation until there’s more udder development or just leave them alone. Scissors or a scalpel may be used, but scissors are most preferred because there is less chance of cutting yourself or the calf if the calf should move. Generally, the sharper the scissors are, the easier the job can be accomplished, but scissors don’t need to be razor sharp. Actually, slightly dull scissors tend to crush the blood vessels as they cut. This minimizes bleeding, although bleeding is not a big problem for this operation

Methods:

Grasp the teat between your thumb and

forefinger. Even in small calves, the nerve supply to their teats are well developed. Make sure the calf is well restrained before you proceed. Pull the teat outwards and take a generous bite with the scissors (Figure 2).

The most common mistake is not removing enough of the teat. Often, the teat is cut off level with surrounding skin or even less is taken. This can leave a lump or scar which may increase in size as the heifer grows.

Taking a generous amount of the skin surrounding the teat also ensures complete removal of the budding milk gland. A comparatively large elliptical wound about the size of a dime should result

(Figure 3).


An alternate method of removing teats is to pull the teat outward and clamp artery forceps on

the udder above where the cut will be made. Then, slide a scalpel along the forceps and remove the teat, leaving the forceps attached to the skin of the udder. When the forceps are removed, bleeding will be minimal.

Dress the wound liberally with a tincture of iodine (Figure 4) or antibiotic ointment. The calf’s pen should be clean and well-bedded to prevent infection.


MILK TEST

ADULTERATION OF MILK.

Objectives:

To detect any adulteration of milk.

Introduction and principle:

One of the most common adulterants in milk is added water, which increase the bulk of the milk but decrease its specific gravity. Normal whole cow's has a specific gravity of (1.027-1.035), while the specific gravity of the skim milk produced from this by removal of fat is 1.042. Since the milk fat globules have a specific gravity of less than 1, their removal in the manufacture of skim milk causes an increase in specific gravity. Specific gravity may be measured using a specific gravity bottle, taking care to carry out the whole procedure at a certain constant temperature, since specific gravity is dependent on temperature. Another way of detecting adulteration by water is to determine the total solids content of the milk. Normal whole cow's milk contains 11.5% solids. The specific gravity of a milk adulterated with water might be maintained at a normal value by the addition of starch, another form of adulteration. Starch is easily detected by its formation of a purple complex with iodine, I2

Pasteurization A precisely specified heat treatment, is the only means commonly permitted for the preservation of milk. The growth of microorganisms may also be prevented, however, by the addition of numerous prohibited preservations, for each of which there is a specific method of detection. Alternatively, milk might be boiled in order to improve its keeping quality. Such treatment destroys the native structure of peroxidase, an enzyme present naturally in milk. Lack of peroxidase activity indicate excessive heat treatment of the milk. Unpasteurized milk left at room temperature suffers an increase in its acidity. This is caused mainly by the fermentation of the milk sugar, lactose, to lactate by bacteria present in the milk. Cow’s milk consist water, fat, lactose ,casine and mineral

Fat 3-3.3% Solid not fat 8.5% Total solid 11.7%

Method:

Determination of specific gravity:

Weight an empty specific gravity bottle. Fill it with distilled water and weight. 3-empty the bottle and dry it in an oven. Fill it with milk and weight. calculate the density of milk as


Weight of milk in S.G bottle = ------------------------------------ Weigh of water held in S.G bottle

Determination of total solid:

Take a weight of crucible. weigh 5 g of milk in a crucible Put a crucible in a water bath until dryness. After complete dryness put the crucible in an oven, and weigh after cooling. Determination the percent of total solid.

% of total solid = wt of crucible of the – wt of crucible/ wt of sample * 100

Test for peroxidase:

Prepare 2 test tubes. In tube 1 add 3 ml milk, 5 drops of dilute acetic acid, and a few drops of alcoholic guaicium solution

then add 1 ml of 3% hydrogen peroxide. In tube 2 add the same but use boiled milk. A blue color develops in tube 1, this indicate the presence of peroxidase enzyme which is

destroyed by boiling.

Determination of fat in milk:

Objectives: The amount of fat in milk is a chrematistic property that is measured in this experiment.

Introduction and principle: The determination of fat content in milk is based on releasing the fat from proteins present. Then the fat is extracted by diethyl ether. The ether extract is heated to evaporate the solvent leaving back the fat to be weighed.

Method:

Add 2ml of 0.8% ammonia, 3 ml ethanol, and 4ml distilled water to 8 g of milk in a long Stoppard boiling tube.

Slightly warm the contents and shake, for 7 min release the pressure, then cool, transfer into a seperatory funnel.

Add 25 ml diethyl ether and 25 ml petroleum ether. Extracted by gentle shaking, then take a weight of beaker, transfer the ether layer the upper layer to the beaker.

Evaporate the ether content.in water bath Dry the flask in the oven for 2-3 hours and after cooling in a desiccators, weigh. 6. Calculate the fat content from the weight of material held in the flask.

Fat % = wt of flask after drying – wt empty flask/ wt of sample * 100


MILKING AND MILKING TECHNIQUE

What is milking? • To draw milk from the teat or udder of (a female mammal)

Method of milking There are two methods of milking

Hand milking

Machine milking There are following are the different methods of

hand milking:

Stripping

Fisting (Knuckling)

Full hand milking

Full hand milking followed by

stripping

The recommended method is full hand milking followed by stripping Step 1. Hand washing Step 2. Udder washing

and wiping Step 3.Teat massaging Step 4 to 9. Full hand

milking actions Step 10. Stripping. In Full hand milking

Grasping the teat with all the five fingers and pressing it against the palm does full hand milking

Stripping Firmly holding the teat between the thumb and fore finger and drawing it down the length of the teat and at the same time pressing it to cause the milk to flow down in a stream.

Fisting/Knuckling Bend their thumb against the teat. Knuckling should always be avoided to prevent injuries of the teat tissues

Hand milking machines Hand milking machines are now available for cheaper cost. Farmers are interested to buy low cost milking machines because the imported machine available in the market is too costly. It is easy and safer method of milking

GOOD HAND MILKING PRACTICES: Following should be done for good milking practice


1. MILKING ENVIRONMENT: Milking must be carried out in a shady or roofed milking place, which is clean and dry. The animal, the milker, the utensils and the surroundings must be clean. Milking must be carried out in a quiet and calm surrounding, undisturbed by anything what is unusual. Avoid smoking. Do not cough or sneeze above the milking pail.

2. RESTRAINING THE COW: Put concentrates in the feed trough before bringing the cow into the milking place. Gently restrain the hind legs and tail of the cow with a soft rope. Do not beat the cow nor shout at her. Avoid exciting her.

3. UDDER PREPARATION Wipe the udder and the teats of the cow with a clean damp towel. Dry the udder and do massage it with a clean, dry towel or tissue paper. Clip the hair of the udder and trim the tail twice per year to facilitate cleaning.

CHECK FOR MASTITIS Milk the first drops from each teat into a strip cup or on any black surface to observe milk clots. Always discard these first drops, Do not add it to the other milk. In case you observe clots from a teat, milk that quarter last and keep that milk separate.

5. PROPER MILKING TECHNIQUE Always sit on the same, normally the right, side of the cow on a wooden stool. Take hold of the base of the teat and squeeze with thumb and forefinger. Close the other 3 fingers and squeeze them in turn. This will push the milk downwards and expel it. Repeat this in a rhythmic way. Start with the 2 front quarters. After finishing these move to the back quarters. Never do “strip milking” by pulling the teat between your thumb and your forefinger. Strip milking can cause injury to the teat. Establish a calm regular milking routine. Try to milk at a 12 hour interval at the same times of the day. Milk regular but quickly and make sure you empty the udder at each milking within 7 – 12 minutes.

6. TEAT DIPPING After milking rinse each teat in an antiseptic teat dip, udder wash or 2% lugol’s iodine. This helps to prevent mastitis.

7. MILK HANDLING Weigh or measure the milk of each cow. Filter the milk through a clean cloth when you empty the milking pail into a milk can. Keep the milk can closed and keep it in a cool place before you take it to a Milk Collection Centre. Never add the milk of a cow, which you are treating for mastitis. Also never add colostrum to the milk delivered.

8. CLEANING EQUIPMENT Use stainless steel equipment with a smooth surface. The surface of plastic material easily gets scratches and then cannot be cleaned properly anymore. All utensils must be washed immediately after milking. Use a brush and hot water with a detergent, like teapol. Then rinse the utensils, using cold water with a disinfectant, like chloroform. Place the utensils upside down on a rack above the ground and let them dry in the sun.


ENVIRMENT

MILKING

MESTITSIS TEST

UDDER PREPRARION

RESTRAINING

MILK TREATMENT

AFTER DIP


Machine Milking

Principle:

It opens the teat canal through the use of a partial

vacuum and massages the teat.

Advantage of Machine milking

milking cows quickly and efficiently

without injuring the udder

no pain

It is easy to operate

saves time

very hygienic and energy-conserving

Milk from the udder can removed completely.

END

Health & Medicine

castration , hoof trimming ,milking technique of animal mannual