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 TESTUDDER 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

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