RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT

Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

I. Objective: The students should be able to gain knowledge with the different management
practices on a small and large ruminant farm and discuss all the necessary practices on
how to properly take care of ruminants on its various stages of life.

II. Question for Research

a. What is dehorning? Discuss its importance and Outline the procedure

Dehorning of horned cattle is the process of removal of their horns or the process
of preventing their growth. Disbudding by chemical or hot-iron destroys the horn-
producing cells of the horn bud. Surgical disbudding removes the horn bud and the horn-
producing cells of the horn bud. Dehorning removes the horn and horn-producing tissue
after horns have formed from the bud.

It is important to dehorn because it reduces the risk of injury and bruising to herd
mates, prevent financial losses from trimming damaged carcasses caused by horned
feedlot cattle during transport to slaughter, require less space at the feed bunk and in
transit, it also decrease risk of injury to farm workers, horses and dogs, decrease risk of
death, illness and setback by dehorning young calves versus older calves, gain a price
advantage by offering hornless cattle at auction, produce docile cattle that are easier
to handle, decrease aggressiveness at the feed bunk, it can enhance on-farm safety for
animals, producers and employees and lastly it facilitate easier use of handling facilities.

Procedure for Dehorning

1 Restrain the calf with a halter tied to a ring, a post, or the head gate of the chute.
2 Preferably, sedate the calf with an injection of an appropriate dose of a sedative and a
non-steroidal anti-inflammatory drug as per label directions.
3 Locate the injection site for the local anaesthetic by putting your thumb on the skin just
beside the outside corner of the eye. You will feel a soft depression at this site. Now, move
your thumb backwards toward the horn. You will feel a small groove that runs in the bone of
the skull. The nerve runs along and under this groove. The injection site is in the upper third
(closer to the horn bud) between the corner of the eye and the base of the horn.
4 Disinfect the site with an alcohol swab.
5 Use a 20- or 18-gauge, 1 to 1.5 inch needle.
6 Use a 6 or 10 cc syringe.
7 Use from 3-10 cc of 2 per cent lidocaine with epinephrine for each horn. The volume
depends on size of calf.
8 While holding the head steady and with the needle on the syringe, push the needle through
the skin at the injection site. The needle should penetrate perpendicular to the skull at the
site. Once you are through the skin, pull back on the plunger to be sure the needle is not in
a blood vessel; then inject about 1.5 cc of lidocaine. Push the needle in about 0.25 inches
and inject another 1.5 cc. Push it in about another 0.25 inches and inject the remaining
lidocaine. Then withdraw the needle. If you hit the bone with the tip of the needle, withdraw
it slightly and give the last of the lidocaine.
9 Repeat on the other side of the head. The lidocaine is similar to the product used by dentists
to freeze your tooth.
10 You may need to wait several minutes for it to take effect. The upper eyelid usually droops
with correct injection techniques. Failure may occur if the injection went too deep at the
site.
11 Proceed to block the nerves on other calves and then return to dehorn the first calf.
12 Choose your method of dehorning

Technique for Chemical Dehorning

1 Administer sedation, analgesia and local anaesthetic.
2 Expose the horn bud (about the size of a 5-cent piece) by pushing the hair back
3 Apply the caustic to the horn button. Use a wooden applicator. Apply a thin layer.

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

4 Re-position the hair over the paste and horn bud - i.e., cover the horn bud.
5 Although the package insert may instruct operators to clip hair at the horn bud,
experienced operators have shown that not clipping hair is preferable, because the hair
keeps the caustic in place, reduces the risk of irritation to the cows udder and flanks and
reduces irritation to other facial skin of the calf.
6 Protect the calf and the cow from accidental caustic burns. One method is to place a
patch of duct tape over each horn bud. The duct tape usually falls off in a few days. For
dairy calves, keep in individual pens.

Technique for Hot Iron Dehorning

1 Administer sedation, analgesia and local anaesthetic.
2 Preheat the dehorning iron to a red colour. Both electric and gas irons work best when they
are "red" hot.
3 Wear gloves to protect your hands.
4 Hold the calf's ear out of the way to keep it from being burned.
5 Place the tip of the burner over the horn and apply slight pressure. When the burning hair
begins to smoke, slowly rotate the dehorner by twisting your wrist.
6 Continue the application of heat for 10-15 seconds. Do not leave the dehorner in place for
much longer, especially in young calves. Heat can be transferred through the thin bones of
the skull and damage the calf's brain.
7 Dehorning is complete when there is a copper-coloured ring all the way around the base of
the horn.
8 The horn bud or button will slough off in 4 to 6 weeks

Technique for Hot Iron Dehorning

1 Administer sedation, analgesia and local anaesthetic.
2 Select the correct size tube (4 sizes available) to fit over the horn bud, and cover about 1/8
inch of skin around the horn base.
3 Place the cutting edge straight down over the horn.
4 Apply pressure to the tube; push and twist the tube until the skin has been cut through.
5 Cut under the horn bud and remove it, using a scooping motion.
6 Apply an antiseptic to the wound. Some bleeding may occur.
7 Clean and disinfect the cutting edge of the tube between calves.

Technique for Chemical Dehorning

1 Administer sedation, analgesia and local anaesthetic.
2 Close the handles together.
3 Place the jaws of the dehorner over the horn bud. The objective is to completely remove a
ring of skin surrounding the horn base. Therefore, adjust the opening as needed
4 Press the gouger gently against the head. Maintain the pressure and quickly spread the
handles apart to bring the blades together to remove skin and the horn bud.
5 Control bleeding by pulling the artery with forceps or using a hot iron to cauterize the artery.
6 Clean and disinfect the jaws of the gouger between calves.

b. What is the purpose of castration in ruminant production? Outline the procedure

The reason for castration in ruminant production is that it stops the production of
male hormones and semen, historically, tame oxen for draught purposes, it prevents
mating and reproduction after the age of puberty, produce docile cattle that are easier
to handle compared to bulls, it also decreases aggressiveness, mounting activity, injuries,
frequency of dark-cutting carcasses. It enhances on-farm safety for animals, producers
and employees, decrease costs associated with fencing and handling facilities
compared to bulls, avoid discounted price that packers pay for bull carcasses and
provide meat products of the quality consumers demand.

Technique for Surgical Castration

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

Wash and clean your hands and surgical equipment using an antiseptic solution. Position
1
yourself at the side or rear of the calf and reach forward between the hind legs.
Make sure the scrotum is clean. You may use a mild surface disinfectant (such as iodine) to
2
prepare the incision sites.
3 Make an incision to open the skin of the scrotum using Method A or B.
Method A
Make the incisions on the outside of the lower half of each side of the scrotum.

If you are right handed, use your left hand to force one testicle to the bottom outside of the
B scrotum. Once the testicle is in the proper site, hold it there and use a scalpel to make a
generous incision over the testicle. The incision may extend into the testicle itself.
Method B
Use one incision to remove the bottom third of the scrotum. To do this, first push the testicles
A
up toward the body so the lower third of the scrotum is empty.
Grasp the tip of the scrotum between your thumb and forefinger. Use a sharp scalpel to cut
across the scrotum just above your thumb and finger. This cut will completely remove the tip
B
of the scrotum and the testicles will fall down or can be pulled down by reaching up into the
open scrotum.

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

After choosing and making the incision, the remainder of the castration is similar
Pull the testicle through the incision. It will be covered with a thin, but tough, white
4
membrane. Separate this from the testicle by pulling it away near the tip of the testicle.
5 The remaining tough cord contains the artery, veins and spermatic cord.
In older calves, use an emasculator (Figure 8) to crush and cut both blood vessels and
6 spermatic cord at the same time. An emasculator lessens the risk of bleeding. (The
emasculator must be placed on the cord correctly in order to crush the cord properly).
In younger calves (<3 months), it is common to separate the blood vessels from the vas
7 deferens. Shave through the vas with the scalpel. Gently pull the vessels until the strand
breaks.
8 Repeat on the other side

c. Outline the management practice of calves, growers and fatteners

Management Practice
Calves should suckle colostrum milk from their mother within three (3)
hours after calving
A calf that has not suckled five (5) to six (6) hours after calving should be
led to his mother’s udder
Calves
During bad weathers, weak calves should be taken to the barn with the
mother. However, orphaned calves may be raised to cow’s milk or milk
replacers.
Calves should be given concentrates at an early age for faster growth.
Growers are weaned yearlings which are not to be fattened
immediately.
They are handled in such a way that maximum growth is achieved at
the lowest possible cost.
The growing period starts from weaning to fattening or replacement
Grower
stage
Growers are usually maintained in the pasture with very little attention;
they are given salt and mineral supplements
If raised in confinement, concentrates should be given in addition to
grass or roughage.
Fatteners require a shorter period to reach slaughter weight.
They are generally bigger, mature, or nearing maturity. However, one
Fattener
and a half to two-year old animals weighing 200 to 300 kg are preferred.
They may be fattened either in feedlot, on pasture, or in both areas.

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

d. Outline the management practice of bulls

Management Practice of Bulls

To make sure bulls are sexually mature and able to serve, bulls need to
be well grown. By the time a bull reaches 14–15 months, they should
have achieved 50% of their mature weight. This should increase to 85%
by two years of age.
Bull availability. Although animals can be transported over great
distances with relative ease, using local bulls circumvents problems
associated with adaptation to new environments and costs involved
with transport. The non-availability of a desired breed of bull could place
Bull Selection further constraints on bull selection
Farmer's financial status and beef prices. When beef prices are good,
farmers could consider spending more buying bulls, but when beef
prices are poor and the farmer carries too much debt, thrifty buying is
essential
The type of females in the herd or herds where the bull will be used.
Adaptation to the local environment in cows is essential, whereas with
bulls, although it remains a factor warranting consideration, can be
placed lower on the list of priorities
The number of cows allocated per bull depends on a number of
Bull to Female Ratio considerations, including, Age of the bull, Bull fertility, Size of paddocks,
Vegetation, Climate and Topography.

e. Outline the management practices of dairy cattle

Management Practices of Dairy Cattle

Establish the herd with resistance to disease
Prevent entry of disease onto the farm
Animal Health
Have an effective herd health management programme in place
Use all chemicals and veterinary medicines as directed
Ensure milking routines do not injure the animals or introduce
contaminants into milk
Milking Hygiene
Ensure milking is carried out under hygienic conditions
Ensure milk is handled properly after milking
Secure feed and water supplies from sustainable sources
Ensure animal feed and water are of suitable quantity and quality
Nutrition
Control storage conditions of feed
Ensure the traceability of feedstuffs brought on to the farm
Ensure animals are free from thirst, hunger and malnutrition
Ensure animals are free from discomfort
Animal Welfare Ensure animals are free from pain, injury and disease
Ensure animals are free from fear
Ensure animals can engage in relatively normal patterns of animal
behaviour
Implement an environmentally sustainable farming system
Have an appropriate waste management system.
Environment
Ensure dairy farming practices do not have an adverse impact on the
local environment
Implement effective and responsible management of human resources
Socio-Economic
Ensure farm tasks are carried out safely and competently
Management
Manage the enterprise to ensure its financial viability

f. Outline the different management practices for goat production

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

Management Practices of Goat Production

Most animals carry parasites burdens, but the pressure of parasites is not
serious until the population rises to the extent that the host animals start
showing signs e.g. weight loss, diarrhoea, unthriftness, bottle jaw, coughs,
loss of hair, scratching against the wall. The parasites are divided into
Management of ecto and endo –parasites.
Parasitic Infestation Ecto-parasites are mainly ticks, biting flies, fleas, mites. This can be
controlled by spraying with appropriate acaricide or using a pour-on
acaricide (commonly used are the organosulphates).
Endo-parasites are mainly worms e.g. round worms, hookworms,
tapeworms, lung worms, flukes.
Regular deworming of goats and kids after every 3 months
Control Repeat deworming to any animal showing worm infestation.
Avoid grazing animals on pastures in early morning
This is a management practice to control abnormal growth of hooves
that may lead to lameness in goats.
Lameness in goats hinders locomotion, mating and may cause injury to
both the handler and other goats on the farm
Hoof Trimming
The overgrown hooves can be trimmed using hoof knife and dipping the
hooves in copper sulphate solution.
The stock should have their feet regularly checked for damage due to
overgrown hooves
Castrate the young males not intended for breeding at six months
Castration
This can be done by using the rubber-ring elastrator
This done at 3 months of age using hot bars (disbudding irons)
Disbudding
Its done to both male and female kids

g. Outline the different management practices for sheep production

Management Practice of Sheep Production

Observe animals daily by looking at their behavior and their movement –
watch for any limpers (catch, examine and treat if necessary) and for
animals hanging back or that don’t get up to feed.
Gently handle all sheep, refrain from yelling, yanking legs and horns and
pulling wool.
When handling sheep, squeeze them into a small space with a gate.
Sheep typically move away from a rattle and a crook. There is no need
to hit.
Facilities should include an easy way to catch and restrain animals for
observation or treatment.
Provide adequate space for each animal based on its size, breed and
other recommendations.
Management Manage facilities with sanitation and disease prevention in mind.
Clean out pens at least yearly.
Provide dry pathways for sheep to move to and from pasture.
Move animals to new pasture based on the condition of the current
pasture, its regrowth and parasite control. The average stocking density
is five sheep per acre.
Provide adequate fencing to keep sheep in and predators out.
Permanently identify all animals with an ear tag or tattoo.
If you plan to castrate ram lambs, do so before 14 days of age. If ram
lambs are kept intact, separate rams from ewe lambs by 5 months of
age.
Dock (remove tails from) lambs before 14 days of age, if included in
management system.
Have visitors use booties or foot baths to clean and disinfect footwear
Health
before entering barns or pastures.

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

Provide a quarantine pen for at least three weeks for animals that are
new to the farm. Be sure to trim and check all hooves of new sheep..
Consider a vaccination program.
Have a parasite management procedure in place.
Slaughter stock and breeding stock that are in the last third of gestation,
as they cannot be treated with synthetic parasiticide.
Trim hooves of all mature sheep one or two times per year, depending
on growth. (Hooves are typically trimmed after shearing.)
Provide minerals formulated for sheep free choice.
– Selenium must be provided.
– Copper should not be part of a mineral mix as it is toxic to sheep.
Provide fresh water, free choice, 24/7.
Provide adequate roughage (hay, silage or pasture).
Nutrition Provide adequate nutrition (pasture, high quality forage or grains) to
brood ewes during the last third of gestation and until their lambs are
weaned.
Provide adequate nutrition (pasture, high quality forage or grains) to
growing lambs via creep.
Secure your hay source well before the hay is needed.
Provide protection to the hands and arms of human females of child-
bearing age if they assist ewes at lambing.
Allow ewes adequate space to move about freely during pregnancy.
Check ewes regularly before, during and after lambing.
Identify lambs with ear tags or tattoos at birth or soon after.
Observe lambs daily, watching for robust activity, full bellies (not
starving), pneumonia and scours. Listen for possible wheezing and
coughing. Lambs that stretch when they get up are not starving.
Provide protection to the hands and arms of human females of child-
Lambing
bearing age if they assist ewes at lambing.
Allow ewes adequate space to move about freely during pregnancy.
Check ewes regularly before, during and after lambing.
Identify lambs with ear tags or tattoos at birth or soon after.
Observe lambs daily, watching for robust activity, full bellies (not
starving), pneumonia and scours. Listen for possible wheezing and
coughing. Lambs that stretch when they get up are not starving.
Provide protection to the hands and arms of human females of child-
bearing age if they assist ewes at lambing.
Flush ewes by providing a higher level of nutrition before and during
breeding.
Select rams based on soundness and traits sought.
Evaluate rams for soundness 30 days before breeding.
Breeding Turn in teaser ram two weeks before turning in ewes with breeding ram.
Leave the breeding ram in with ewes for 36 days; every ewe will have
cycled at least twice during that time span.
Change the color of the breeding harness crayon or raddle every 18
days.
Shear sheep at least once per year. Some breeds are shorn twice
annually.
Have shearer disinfect equipment, electrical cords, cutter and combs
before shearing.
Have shearer wear clean clothing before handling and shearing your
Wool and Sheering
sheep.
Keep sheep off feed for 12 hours before shearing.
If you see any lumps on sheep while shearing, be sure to disinfect
machinery before the next sheep, then cull that sheep. Lumps could
indicate Caseous Lymphadenitis (CL), a contagious bacterial infection.

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 RUMINANT PRODUCTION AND HERD HEALTH MANAGEMENT
Laboratory
Mikhaela Patricia C. Velasco
EXERICISE 6

Shear all white sheep first, then colored.

Avoid second cuts when shearing.
Skirt fleeces as they are removed from the sheep.
Label wool to distinguish it from others (using sheep ewe tag numbers).
Store wool in appropriate containers in a dry place.

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