Kisan Call Centre - To harness potential of ICT in Agriculture by answer farm...
Dehorning and disbudding
1. Dehorning & Disbudding
Dehorning: Removal of the horns after they have formed from
the horn bud.
Disbudding: Destroying the horn- producing cells(corium) of
the horn bud.
2. Indications
To reduce the risk of injury to humans and bruising to herd
mates.
To decrease risk of injury to farm workers.
To decrease risk of death, illness.
To improve the stock management.
To gain a price advantage by offering hornless cattle at auction.
To prevents potential aggressive behavior.
To reduce traumatic damage( skin, udder).
3. Dehorning Age
Many producers choose to dehorn new born calves because:
- easier
- less stressful
- animal welfare
Hazards for calves and owners
- sickness or death
- decreased live weight gain
- loss of productivity
4. Timing of Operations
Age
- Less than 8 weeks ( without opening the sinus).
- Older calves( Opening the sinus).
Season
- Avoid the summer and autumn
- Suitable in early spring, late fall, winter
5. Welfare Significance
Pain and side effects.
Fewer complications.
Without anesthesia is inhumane and unethical.
Control of bleeding is essential.
6. Anesthesia and pain relief
Local anesthetic( eg. Lidocaine, 60- 180 min)
Sedative ( eg. Xylazine, few hours)
Local anesthetics+ sedative+ NSAIDs ( longer duration)
9. Disinfection of Equipment
To disinfect the tube and Barnes type scoop dehorner (cresol).
Electric dehorners effectively disinfects between each calf.
Diseases can be spread ( EBLV and wart virus)
10. Technique of Cosmetic dehorning
Clipping and shaving a wide area around
each horn
Giving an elliptical incision at the base of
horn
Removing all non haired epithelium
Undermining the skin away from the base
of each horn
Removing the horn by using small saw
Controlling the hemorrhage by ligating CA
Closing the incisions with non absorbable
suture materials
Performing anesthesia by using 2%
lidocaine HCL
11. Post operative care
Antibiotics
Anti inflammatory
Topical ointment
Proper feeding and rest