This document discusses routine farm operations including identification, dehorning, disbudding, and docking of farm animals. It describes various identification methods such as ear tags, tattoos, and microchips. Dehorning and disbudding procedures are outlined for cattle, including appropriate ages and techniques. Methods covered include hot irons, caustic paste, elastrators, saws, and clippers. Docking is also briefly discussed for disease treatment.

1. Unit 9: Routine Farm
Operation
Dr. Bishnu K.C
M.V.SC. Parasitology

2. 9.1 Identification of farm animals
• Identifying farm animals is essential for various purposes, including record-keeping, health
management, breeding programs, and overall farm management.
• The methods used to identify farm animals may vary depending on the species and the specific needs
of the farm.
• Farm animals can be marked by ear tag, tattoo, branding, ear notching.
• Number of tags attached around the neck or horn chain by color sketch.
• The common methods of identification of animals are: Branding, Tagging, Tattooing and Ear notching.

3. 1. Tattooing
• Tattoos are the best permanent form of identification.
• The numbers and letters are made of needles that place small holes in the ears in their shape
and the ink is applied to the holes so that the number is readable.
• The biggest disadvantage to tattooing is that tattoos are difficult to read from a distance.
• It is usually necessary to catch the animal to determine its number.
2. Ear notching
• An ear notch is a V-shaped notch placed somewhere in the ear.
• While ear notching can be a complete animal identification system, as is done with swine, ear notching in
sheep is more commonly used for simple differentiation.

4. 3. Neck chains or straps
• Neck chains or straps are the least used form of identification in sheep.
• They are most common with dairy animals.
• Neck chains have a numbered tag that corresponds to that animal's identification number.
4. Ear tagging
• Ear tags should be placed between the middle and lower cartilage ribs in the ear and far
enough out on the ear to allow for later wool growth.
• In addition to identifying an individual animal, ear tags can contain other useful
information about the animal.
• The first number on an ear tag can be used to denote the animal's birth year.

5. Ewe ID Scrapie
ID
Breed
Date of
birth
Sire Dam
Type of
birth
Birth
weight
Weaning
weight
5. Computerized record keeping
 While spreadsheets (e.g. Excel) and databases (e.g. Access) can be used to record, sort, and analyze performance data, there are
several commercial software packages and apps that can be used to keep production records.
 Many are specific to sheep enterprises and offer free demo versions of their software.
Simple individual ewe record
6. Micro chipping
• Microchips are the most commonly used form of identification for animals.
• A microchip is a small, chip-like device that is inserted under the skin of an animal.
• The microchip contains a unique identifier for the animal, which can be scanned and read by a device.
• This allows animal owners and authorities to track down lost or stolen animals.

6. 7. Poultry Leg Bands
 For poultry birds, you can use light aluminum wing tags carrying either individual or group numbers.
 This is done a day after hatching, and a separate numbered or colored leg band may be used when the birds are matured.
8. Branding
• Branding is the placement of a permanent identifying mark on the hide of an animal by destroying the hair follicles and
altering hair regrowth. From a welfare perspective, branding is not the preferred method of identifying livestock.
• Procedure for hot branding :
 Good restraint is essential - use a cradle for young calves and a crush for older cattle.
 Never brand wet, weak or emaciated cattle.
 Brand animals when 2-6 months of age.
 When hot-iron branding, ensure branding irons are well maintained and heated to the correct temperature (apply the
hot-irons for a maximum of 2-3 seconds).

7. 9.2 De budding, Dehorning, Docking
• Dehorning or disbudding is the process of removing or stopping the growth of the horns of livestock often done for economic and
safety reasons.
• It is labor-intensive, skilled operation with important animal welfare implications.
• The younger the cattle are dehorned, the better both for the calf and the operator.
• Young calves suffer less pain and stress, have less risk of infection and have better growth rates.
• They are also much easier to handle and restrain.
• The dehorning instrument used will depend on the age of the calf:
• Hot iron: under two months old
• Dehorning knife: 2-3 months old
• Scoop dehorners: 2-6 months old
• Cup dehorners: 2-6 months old
• Animals over six months old- Surgical wire, Tippers, Horn saw: horn tipping only

8. Advantages
 Dehorned cattle causes less injuries to handlers or other cattle.
 Dehorned livestock takes up less space.
 In some breeds and in some individuals, horns may grow towards the head, eventually causing injury.
This can be prevented by dehorning .
 Horns may become broken, causing blood-loss and potential for infection. It can be prevented by
dehorning .
 Less chances of becoming trapped in fences or vegetation.
Disadvantages
• Horned livestock are better able to defend themselves and their youngs from predators.
• Horns provide a secure point for roping or holding the animal’s head.
• Horns are traditional in some breeds and breed standards may require their presence.
• In some areas horns are of cultural significance. Often being decorated or even trained into strange shapes.
• Horns can be used to make buttons , combs , etc .

9. DISBUDDING
• Disbudding is the removal of horn buds in young goats.
• Calves should be disbudded while horn development is still at the horn
bud stage as the horn buds are not yet attached to the skull.
• Use a cauterization method (i.e. a heated disbudding iron) at one-two
weeks to remove the horn buds.
• Optimum age 15-20 days.
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10. PURPOSE
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• Required less space.
• Animal having bud causes injury during fight so
to reduce it.
• Disbudded animal can be handled easily.
• Prevent the occurrence of horn cancer.

11. METHODS
1. Hot iron method(Blood less method)
 Aspecially designed dehorner is used in this method.
 This is blood less method, used at any season.
 The rod is heated and applied to the horn buds for 10 seconds to destroy the horn tissue.
2. Elastrator
• Athick rubber ring is applied to the base of the horn.
• The rubber band shuts off circulation and horn that comes off.
• Small buds drop off in 3-6 week & large horns may take even two months.
• It is a painful method and used for cattle when horn length is 5-10 cm.
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12. 3. CHEMICAL METHOD
• Caustic potash or caustic soda is commonly used chemical
for disbudding.
• Clip the hair around horn buds and surrounding area.
• Apply the Vaseline to protect eyes against chemical.
• Rub the chemical over the buds until bleeding occurs.
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13. DEHORNING
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• 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.
• Disbudding methods such as caustic paste(Within two weeks) and hot-iron can only be
used in calves under two months of age, before the horns attach to the skull.
• Mechanical dehorning methods can be used on horns at any stage of development.

14. ADVANTAGE OF DEHORNING
i.Dehorned animal will need less space in the sheds.
ii.Horned animals are a danger to the operator.
iii.Cattle with horns inflict bruises on each other that may result in heavy economic
losses.
iv.Dehorned animals can be handled easily.
Disadvantage of dehorning
I.Animals with a nice horn have a style. This sometimes is an advantage in exhibition and
cattle shows.
II.Some breeds have got an important identifications marks for horn e.g. Kangrej, Kangayam,
etc.
III.Animals with horn can defined themselves.
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15. METHODS OF DEHORNING
I. CHEMICAL METHODS
• The chemicals commonly used are caustic soda.
• They come in a white stick about the size of a blackboard chalk or in a commercially prepared dehorning paste.
• The procedure to dehorn a calf by caustic potash is as follows:
• Clip the hair around the base of the horn button in order to expose the base of it for application of the dehorning preparation.
• Apply a ring of petroleum jelly near the base of the horn button.
• In using a caustic potash stick, hold it carefully by the help of a caustic potash holder and then run it over the button several
times using a circular motion, until the skin at the bases of the button begins to soften and the button bleeds slightly.
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16. MECHANICAL METHOD
I. Clippers and saws
• When older cattle are to be dehorned, especially designed clippers or saws are used.
• Aconsiderable amount of bleeding may follow operation.
• To prevent bleeding, the main horn artery should be tied off with a cotton or silk thread.
• This may be done by sliding a sewing needle under the artery to pull thread in place before tying.
• It is necessary when sawing or clipping the horns, to take about one-half inch of skin in order to get at
the horn roots.
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17. ii.Rubber bands
• Some farmers have reported successful dehorning of older cattle by using the rubber band
method.
• The chief advantage is that no open wound results such as happens when clippers or saws
are used to dehorn.
• The dehorning is accomplished by first making a groove around the base of the horn in
about the same place it should be cut with a saw or clipper, and then using the elastrator to
slip a rubber band over the horn and into the groove.
• The rubber band shuts off the circulation and the horn gradually comes off.
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18. iii.Electrical dehorners
• The rod is heated with electricity and has and automatic control that maintains temperature at
about 1000 oF.
• Applying the electric dehorner to the horn button for 10 seconds is sufficient to destroy the horn
cells.
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19. DOCKING
• It is the process of removing of tail.
• It is mainly used during diseased condition like tail rot for making animal comfortable.
Procedure
 Clip the area.
 Local epidural anesthesia should be given below 2-3rd coccygeal vertebra or above the point of tail rot.
 Make a V shaped skin flap on both ventral and dorsal side.
 Ligate the two lateral and one ventral medial coccygeal artery.
 Remove the tail and suture the skin.
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20. INDICATION:
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1. Irreparable injuries like fracture, ischemic necrosis or gangrene and complete
paralysis
2. Fancy purposes in dog and horse (Carriage horse)
3. In chronic osteomyelitis that is non-responsive to medical treatment
4. Malignant disease
5. In sheep, to improve ram-breeding efficiency and provide a more balanced
carcass to the meat packer,

21. 9.3 Castration: Importance & Methods
 Castration essentially means depriving animals of its gonadal function either by removal or dysfunction of
essential reproductive organs in male.
 Optimum time and age for castration of male:
 Time: any part of the year
 Age: a. Bloodless Castration: 4-6 Mths
B. Incision Method: 8-9 Mths
Importance:
• Prevention of inbreeding
• Prevention of unwanted pregnancies
• Safety of employees, producers, and other animals.
• Reduced taint odour or goaty smell in the meat of male animal
• Improved weight development and carcass quality

22. BEST AGE OF CASTRATION
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Species Age
Cattle 1-2 months
Sheep and Goat 2 weeks
Pig First week
Horse 1-1.5 years

23. Methods of castration
A. Bloodless method( closed method of castration)
a. Burdizzo’s castrator method
 In recumbent position, scrotum is palpated and cord is pushed firmly against the side of the
scrotum.
 Burdizzo’s castrator is adjusted in such a way, so as to crush the entire cord and only the
necessary portion of scrotum.
 The castrator should not be extended across the median septum of the scrotum.
 Each side should be crushed twice at a distance of about 1cm so as to ensure proper crushing of
the cord.
 The operated area should be painted with tincture iodine.
 Watch the animal for few days for any infection.

24. b. Rubber ring method
 Age: less than 3wks age
 Secure the calf and make it lie down on the side of clean floor.
 With the help of elastrator place a tight rubber band over the
spermatic cord little above the testes.
 The testes will get dissolved and absorbed, the rubber band slips and
falls on the ground.

25. B. Incision method (open method)
 Control and anesthesia
 The bull should be controlled in lateral recumbency, pulling upper hind limb forward to the shoulder
region so that the scrotum is well exposed or the animal can be controlled in standing position.
 Xylazine (0.05-0.2mg/kg IM) or chloral hydrate (90-100 mg/kg IV) or chloral mag (5g/50kg,
10%solution IV) or any other sedatives or tranquilizers along with local anesthesia on scrotal incision
line followed by infiltration of the spermatic cord, or general anesthesia may be used.
Procedure
 The surgical area is prepared aseptically.
 An incision is made parallel to median raphae down the anterior surface of the scrotum and it is
extended backwards to open the bottom of the scrotum.
 Hold and press on the scrotum to bring out the testes one by one.

26.  The testicle and the cord are freed from the loose areolar tissue with the help of fingers below the
proposed point of removal.
 The cord then can be grasped by one hand just below the testicle.
 The tunic over the testicle is incised and testicle is forced out through the incision in the tunics.
 Castration clamps over the cord are applied and avascular and vascular parts are first tied separately
and then together at two places using chromic catgut size 1 or 2.
 The cord is divided in between these two ligatures and the castration clamps is released.
 The opposite testicle is removed in same manner.
 Free drainage from the scrotum should be established.

27. DISADVANTAGES
• Not bloodless, bleeding is a risk
• Sure castration because the testicles are removed
• More time to perform than banding
• Risk of infections because of open wounds
• Not recommended for castrating bull calves at a feedlot with wet, muddy conditions
• Greater reduction in weight gain after castration compared to burdizzo
• Surgical wounds heal more quickly than those from rubber ring
• Risk of injury to the surgeon
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28. 9.4 Farm Record Keeping
• The process of keeping the records of the activities or plans occurring in the farms over the time is called farm record
keeping .
• Advantages of record keeping at farm
• Records provides basis for evaluation of animals from past records hence helps in selection and culling animals
• Helps in preparing pedigree and history record of animals.
• Helps in assessing the past records and designing better breeding plans to check inbreeding, selecting superior
parents and helps in better replacement and culling practices.
• Helps in progeny testing of bulls.
• Helps in analyzing feeding cost and benefits from animal product outputs
• Helps in detection of abnormal conditions or disease status of the herd.
• Helps to formulate in time precautionary measures like vaccination, deworming etc.
• Helps in fixing proper prices of animal meant for purchase and sale.
• Helps in overall better supervision and management of herd.
• Helps in ascertaining the income and expenditure (economics) of dairy farm.
• Helps in estimating the cost of milk production.
• To compare the herd performances in different years to determine the amount of profit/loss each year and setting
future goals/directions for the farm.

29. Importance of farm records:
• The importance of record keeping on the farm may be grouped as follows:
• Gives a history of what has happened on the farm for the period during which it has been kept.
• Comparison of one year’s records with the next, a farmer can see what progress he is making and
trace weaknesses that needs to be improved.
• Serves as an aid to managerial control during production. A producer can keep track of events like:
whether activities are going according to plan,
check on feed utilization,
whether yields and profits are improving or going down,
 when animals were vaccinated, dipped, given any medicine or castrated etc.

30. Types of records:
• There are numerous different types of records that can be kept.
• However, the producer should keep records of information relevant to the type of enterprise he/she is operating and
limited to information that can be utilized.
• The different types of records are as follows:
1. Animal Identification and Registration Records:
2. Production records:
3. Health records
4. Financial records
5. Breeding records
6. Reproduction records
7. Growth and Weight Records:

31. 9.5 Body Weight Calculation for different farm animals
• Measurement of live weight of animals becomes essential to check growth of young stock, to breed
heifers at optimum time, to compute rations, to cull dairy calves, to calculate drug dosages and to
estimate quantity of meat at slaughter.
• Live weight of small animals such as sheep, goat, pigs and poultry birds can be known by weighing
them in a weighing balance however; measuring weight of large animals such as cattle and buffalo is
not possible through the balance.
• In some developed country weight of large animals is measured through a platform balance but more
often their weight is calculated through the following formula:

32. Importance:
• To know body weight of animal
• To know overweight and under according to age
• To know about the weight of carcass
• Important for estimation of medicine
• Important for calculation of roughages and concentrates

33. 1. Live weight in pound = [Length in inches * (girth in inches ) ^2]/300
Length in inches = Distance between point of shoulder and point of pin bone
Girth in inches = Circumference of chest just behind elbow.
2. Aggarwal’s Modified Shaeffer’s Formula
Live weight in seers = (Girth in inches x Length in inches) /9 or 8.5 or 8
 When girth is less than 65 inches – divide by 9.0
 When girth is between 65 – 80 inches – divide by 8.5
 When girth is over 80 inches – divide by 8.0
 Note: A seer is equal to 0.93 Kg

34. CalculateAv. live body wt. by measuring body parts of sheep/goat:
Body weight (lbs.) = [heart girth (inches)]^2 X shoulder to pin distance (inches) /1050
Pradhan’s formula for goat
 Live weight (kg)= length * (grith)2 /10,500
 If calculated weight is more than 25 kg than subtract 8% from the calculated body weight.
Pradhan’s formula for sheep
 Live weight (kg) = length * (grith)2/ 12,000
 If calculated weight is more than 15 kg than subtract 18% from the calculated body
weight.

35. 9.6 Ageing By Dentition
• Determining the age of animals or livestock by observing the status of the teeth ( e.g.
Numbers of teeth , types of teeth present , wearing stage of teeth , etc.) is called ageing by
dentition .
Importance
 To issue health certificate
 To select and purchase animals
 To know the breeding status of the animals
 To estimate the value of the animal
 To know the dose of drugs as per the animal

36. • The tooth method of aging cattle involves noting the time of appearance and the degree of wear on the temporary
and permanent teeth.
• The temporary or milk teeth, are easily distinguished from the permanent teeth by their smaller size and whiter
color.
• At maturity cattle have 32 teeth, 8 of which are incisors in the lower jaw.
• The two central incisors are known as pinchers; the third pair are called second intermediates or laterals; and the
outer pair are known as the corners.
• There are no upper incisor teeth; only the thick, hard dental pad.
• The tooth method of aging cattle is more accurate when animals are grazed for their entire life on “soft feed”
(irrigated pasture).
• Under rough feed conditions, such as desert rangelands, teeth are worn at a much faster rate.
• Under rough feed conditions, accuracy of aging cattle is reduced, particularly in animals over five years of age
where tooth wear is the only indicator.
• Adjusting the accompanying chart to match feed conditions is essential to accurately determine the age of cattle.
• The best way to adjust the accompanying age chart to an individual ranch is to examine teeth of individuals with
known ages and adjust the scale depending on wear. Becoming proficient at aging cattle by the tooth method
requires practical experience and a lot of practice.
• It also requires theoretical knowledge of the information presented in Diagram.

38. Temporary ( milk ) and permanent teeth :
 Young animals, like children, have temporary or milk teeth which will be replaced by
permanent teeth.
 Young ruminants have 20 temporary teeth, adult ruminants have 32 permanent
teeth.
• Temporary (milk) teeth :
• Permanent teeth :
Upper jaw No front teeth 6 back teeth
Lower jaw 8 front teeth 6 back teeth
Upper jaw No front teeth 12 back teeth
Lower jaw 8 front teeth 12 back teeth

39. Age of goats and sheep
• Animal under one year old (no permanent teeth
• One year old (2 permanent teeth)
• Two years old (4 permanent teeth)
• Three years old (6 permanent teeth)
• Four years old (8 permanent teeth)
• Old animal, more than four years old

40. Age of Cattle
• Under two years old (No permanent teeth)
• Two years three months (2 permanent teeth)
• Three years old (4 permanent teeth)
• Three years six months (6 permanent teeth)
• Four years (8 permanent teeth)
• Old animal, over four years old

41. Age of Buffalo
• Under three years old (no permanent teeth)
• Two years six months (2 permanent teeth)
• Three years six months (4 permanent teeth)
• Four years six months (6 permanent teeth)
• Five to six years (8 permanent teeth)
• Old animal

42. 9.7 Shearing
 The process of removing the wool from the sheep body is called shearing .
 It is generally practiced twice a year .
 It can be done either manually by using scissors or by using electric shearer .
 Sheep are washed at least two days before shearing in order to remove dirt, suint and grease which hinder shearing.
 Machine shearing is more efficient than manual shearing with scissors as it saves time, avoids injury to the
Importance:
Sheep grow wool continuously, so it is important to shear them at least once a year.
Shearing is generally carried out in spring, so that sheep don’t get overheated during summer.
If a sheep is not shorn, its fleece becomes so bulky that it has difficulty moving around.
If its fleece gets water logged, it can become cast and unable to right itself.
A long fleece is particularly likely to get very draggy and soiled, making the sheep very susceptible to flystrike.
It is important for the welfare of the sheep to shear it or have it shorn at least once a year, preferably in spring.
In very hot weather, sheep carrying too much wool will get heat stressed, and this is even more likely if the sheep is
very fat

43. Procedure :-
1) The sheep must be held properly in a comfortable position to prevent its struggling during
shearing. Most shearers use the Australian method in which the sheep is set upon its rump and
supported firmly between the shearer’s knees.
2) The skin should be stretched so that it is smooth in the area being shorn.
3) Wool fibers should be cut only once next to the skin to avoid “second cuts” or short fibers of
reduced value.
4) Belly wool, leg wool and tags have a lower value and should be kept separate from the higher-
quality wool from the back, neck and sides.
5) The fleece should be removed in one piece so that it will remain together when tied.
6) The fleece should be tied only with paper wool twine to prevent contamination

44. Precautions :-
1) Cutters and combs should be sharp; and they should be cleaned, resharpened and lubricated after each
job of shearing.
2) The shearing floor should be clean and free of straw or chaff. It should be swept clean of second cuts
and manure tags after each shearing.
3) Sheep must be dry before shearing. Wet wool tends to heat up and become discolored.
4) Be extremely careful when shearing around the udder, scrotum, sheath, loose skin of the flank and
hamstring.
5) Never lift the unshorn fleece with the left hand and attempt to shear it off. This lifts the skin as well,
which will be cut in shearing. Instead, use your left hand to stretch the skin away from the shearer.
6) Use a shearing glove on the non-shearing hand to protect yourself against injury from the handpiece.
7) Keep the electric cord of the shearer behind you so that it cannot be cut, thus preventing electric shock.
8) Do not rush through the shearing procedure in an attempt to increase speed. The appearance of the shorn
sheep (which should have a minimum of cuts) and the condition of the fleece are as important as speed. An
experienced shearer can shear a sheep in 5 minutes or less, which works out to about 100 sheep per day.
9) Newly shorn sheep should be protected from the cold and rain until they have had time to regrow some
wool cover.