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Body condition scoring (bcs)

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Body condition scoring in animals

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Body condition scoring (bcs)

  1. 1. Body condition scoring (BCS) 1
  2. 2. Body condition scoring • Body condition scoring is an important management practice used by producers : • as a tool to help optimize production, • evaluate health, and assess nutritional status. • This practice helps evaluate their herd or flock as to the amount of body reserves, particularly fat and muscle, an animal possesses. 2
  3. 3. Critical times • The most critical times to body condition score animals during the production cycle include : 1. pre-breeding, 2. mid-gestation, 3. parturition, 4. and weaning. 3
  4. 4. The graph illustrates normal changes in desired body condition scores for beef through a production cycle 4
  5. 5. How?? • Body condition scoring is often done by careful visual examination, although palpation of the animal may be necessary when long hair or wool is present. • Evaluations look at the amount of muscle and fat cover in eight important anatomical points when assigning a body condition score. • 1 to 9, which is the American scoring system (or some refer this as the Beef Cattle scoring system); or • 1 to 5, which is the Scottish (or Canadian) scoring system, or, for some, the Dairy Cattle scoring system. • One (1) refers to extreme emaciation, and 5 (or 9) refers to overly fat or obese. 5
  6. 6. Examining the Animal • the evaluator must concentrate on the amount of muscle present, skeletal features, and fat cover in eight important anatomical points : • brisket (sternum), • ribs, • loin (lumbar vertebra), hooks, stifle, tail • head, and pins. • shoulder 6
  7. 7. Examining the Animal 7
  8. 8. Difficulty of evaluation • three factors must be considered when body condition scoring an animal. 1) • Gut fill, including stage of pregnancy. 2) • Amount of hair or wool. 3) • Amount of muscle. 8
  9. 9. Description of Body Condition Scores for Beef Cattle and Horses 9
  10. 10. Condition Score 1: Severely Emaciated • The spinous processes show no fat cover , are very prominent and sharp . • The ribs and bone structure are visible with no fat cover . • the tail head is very prominent . • There is severe muscle loss in the shoulder, loin, and hind regions. 10
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  12. 12. Condition Score 2: Very Thin • There is more fat cover over the ribs and backbone, but space is still visible between the vertebra. • The tail head is less prominent . • there is still muscle loss. 12
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  14. 14. Condition Score 3: Thin • The spinous processes are still visible, but less sharp. • There is less space between the vertebra. • more fat cover along the entire backbone. • The loin muscle has more depth, but there is no obvious fat cover . • there is only slight muscle loss. 14
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  16. 16. Condition Score 4: Slightly Thin • There are no spaces between the vertebra . • the spinous processes are no longer visible, but can be palpated with little pressure. • The last 2 to 4 ribs and the hipbones are still visible. • Fat covers the loin and shoulder, • and the animal has no muscle loss. 16
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  18. 18. Condition Score 5: Moderate or Average • There is just the right amount of fat cover over the shoulders, ribs, loin, and tail head . • The spinous processes can be palpated with a little pressure. • Only the last two ribs are visible . • the loin is filled. • There is little fat in the brisket and over the hooks and pins. 18
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  20. 20. Condition Score 6: Slightly Fleshy • The spine is palpated with moderate pressure, • the hindquarters have become slightly rounded. • There is visible fat in the brisket and around the tail head . • All ribs, the loins, shoulders, and fore ribs are covered with fat. 20
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  22. 22. Condition Score 7: Fleshy • The entire animal appears smooth. • The spine can be felt with significant pressure. • There is fat that fills the brisket, flanks, and tail head. • There is more fat cover over the shoulder, loins, and fore ribs. 22
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  24. 24. Condition Score 8: Fat (Obese) • The animal appears square. • The tail head is embedded in fat, and the flanks and brisket appear to be full. 24
  25. 25. Condition Score 9: Extremely Fat (Very Obese • There is no visible bone structure or definition in the muscles. • The spine cannot be felt. • The brisket is filled with fat, • and the neck appears shorter due to the deposition of fat. • The loin, hip, and tail head have a rippled look due to the excess fat 25
  26. 26. Body Condition Scoring of Dairy Cattle 26
  27. 27. Condition Score 1 • This cow is emaciated. • The ends of the short ribs are sharp to the touch and together give a prominent shelf-like appearance to the loin. • The individual vertebrae (spinous processes) of the backbone are prominent. • The hook and pin bones are sharply defined. • The thurl region and thighs are sunken and in-curving. • The anal area has receded and the vulva appears prominent. 27
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  29. 29. Condition Score 2 • This cow is thin. • The ends of the short ribs can be felt but they and the individual vertebrae are less visibly prominent. • The short ribs do not form as obvious an overhang or shelf effect. • The hook and pin bones are prominent but the depression of the thurl region between them is less severe. • The area around the anus is less sunken and the vulva less prominent. 29
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  31. 31. Condition Score 3 • A cow in average body condition. • The short ribs can be felt by applying slight pressure. • The overhanging shelf like appearance of these bones is gone. • The backbone is a rounded ridge and hook and pin bones are round and smoothed over. • The anal area is filled out but there is no evidence of fat deposit. 31
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  33. 33. Condition Score 4 • A cow in heavy condition. • Individual short ribs can be felt only when firm pressure is applied. • Together they are rounded over with no shelf effect. • The ridge of the backbone is flattening over the loin and rump areas and rounded over the chine. • The hook bones are smoothed over and the span between the hook bones over the backbone is flat. • Area around the pin bones is beginning to show patches of fat deposit. 33
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  35. 35. Condition Score 5 • A fat cow. • The bone structure of the topline, hook and pin bones and the short ribs is not visible. • Fat deposits around the tailbone and over the ribs are obvious. • The thighs curve out, the brisket and flanks are heavy and the chine very round 35
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  37. 37. Dairy Herd Body Condition Score Chart 37
  38. 38. References • http://www.omafra.gov.on.ca/english/index.html • http://www.thebreedersassistant.com/home. • Body Condition Scoring in Dairy Cattle. Elanco Animal Health, 1997 38
  39. 39. الاسماء)سكشن ه( • عمرو السيد محمد الصادق 11571 • عمرو يحيى عبدالحميد 11570 • بولا محسن ميلاد 11576 • مينا اميل ايليا 11484 • مينا خليل كامل 11487 • مينا مجدى 11488 • مينا وديع 11489 • نوال سعد 11511 • ساره نبيل 11581 • ميرنا نبيل 11483 39

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