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Management Practices

Management Practices. Debeaking. Poultry To prevent chickens from hurting each other. Pecking order. Before After  . Tail Docking. Sheep, swine Removing the tail keeps the animal cleaner and healthier. Elastrator band. Dehorning. Removal of horns from cattle, sheep, goats.

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Management Practices

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  1. Management Practices

  2. Debeaking • Poultry • To prevent chickens from hurting each other. • Pecking order Before After 

  3. Tail Docking • Sheep, swine • Removing the tail keeps the animal cleaner and healthier. • Elastrator band

  4. Dehorning • Removal of horns from cattle, sheep, goats. • Animals are less likely to hurt humans or each other. • Disbudding- removal of horn-producing cells in calves less than 2 months of age. • Dehorning- cutting out horns and horn-producing tissue after they have attached.

  5. http://www.youtube.com/watch?v=Z1KcieP5H-E Best Methods-- Disbudding • Bloodless and less painful. • Should be done to young calves before they reach 8 weeks old. • Caustic paste disbudding http://www.youtube.com/watch?v=Z1KcieP5H-E

  6. OtherMethods • These methods are not as practical because they can cause more pain and blood-loss for the animal. • Tube/cup/spoon • Barnes dehorner • Keystone “guillotine” dehorner • Obstetrical/Embryotomy wire dehorning • Hand saw

  7. Castration • Performed at early age: • To prevent problems associated with male animals fighting for dominance • To improve quality of meat • Prevent unwanted breeding

  8. Castration • Banding- band is placed around the scrotum to prevent flow of blood; eventually falls off.

  9. Castration • Emasculator- crushes and cuts the spermatic cord, while preventing it from hemorrhaging and causing the animal to bleed too much.

  10. Castration • Swine • Several different techniques • Procedure done by making incision on underside of pig and removing the testicles. • Horses • Open the scrotum with a scalpel and then remove the testicles with an emasculator.

  11. Branding • Hot iron branding • A method of permanent identification that uses an iron that is heated electrically or by fire to burn a brand into the hair follicles, resulting in a permanent hair loss in that area.

  12. Branding • Freeze branding • Form of identification that uses a chilled frozen instrument to mark a horse’s hair of skin. • Frozen nitrogen is the common substance used to chill irons before use. • Hair that grows back where the brand was applied has no pigment, resulting in a white brand.

  13. Hot Iron vs. Freeze Branding

  14. Ear Notching • Used mostly for pigs.

  15. Terms • Debeaking • Pecking order • Docking • Dehorning • Disbudding • Polled • Horned Castration Banding Emasculator Elastrator band Ear notching branding

  16. Quiz • Write down everything you remember about the following terms from today’s lesson: • Debeaking • Tail docking • Dehorning • Castration • Branding

  17. Assignment for tomorrow! • Create a study guide based on previous lectures. • Use Ms. Meadors and Mr. Mathis’s lesson notes. • Study for upcoming test.

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