Animal Husbandry and Health Management PDF

ZOOT 1 100 – Principles of Animal Production and Economics Introduction to Animal Hunbandry and Health Management Elfren F. Celestino Jr., DVSM, PhD Topic Overview Animal Husbandry ❖ Swine Management ❖ Dairy Cattle Management ❖ Beef Cattle Management ❖ Poultry Management ❖ Sheep...

ZOOT 1 100 – Principles of Animal Production and Economics Introduction to Animal Hunbandry and Health Management Elfren F. Celestino Jr., DVSM, PhD Topic Overview Animal Husbandry ❖ Swine Management ❖ Dairy Cattle Management ❖ Beef Cattle Management ❖ Poultry Management ❖ Sheep and Goat Management Animal Health ❖ Hygienic/Sanitary Practices ❖ Disease Conditions and Diagnoses ❖ Treatment ❖ Control and Prevention Introduction the range of animal management and husbandry practices varies widely from small, backyard herds and flocks to large-scale livestock production facilities. the larger the operation, the more important issues such as sanitation, manure management, biosecurity, disease control, ventilation, housing, nutrition, supply chain management, transportation, and management records become. in addition, management practices may encompass genetics, replacement stock, temperature control, lighting, and timing of production stages. Introduction several practices are common across all animal management and production – environmental control for animals in confinement (raised in buildings), biosecurity, and balanced nutrition biosecurity refers to a series of management practices designed to prevent the introduction of disease agents onto, or prevent the spread from an animal production facility disease transmission can occur by aerosol, direct contact, or indirectly by contact with a contaminated object. Introduction Introduction to improve animal production, record keeping is essential records are kept on a daily or weekly basis to detect problems such as signs of disease or nutritional issues, and track production efficiency and costs. usually records include feed consumed on a daily or weekly basis, rations fed, feed delivery dates, volume of water consumed, daily mortalities, vaccine products and vaccination dates Introduction veterinarians have an important role on the farm and in food processing facilities in optimizing animal health and in safeguarding the food supply and public health may be employed in private practice, by commercial production companies, and/or by regulatory agencies. veterinarians are involved in various aspects of food safety from food animal production to processing and delivery to the consumer. Introduction Introduction Introduction ANIMAL HUSBANDRY Swine Management Swine Production – Four Production Phases Breeding/Gestation – 16 to 20 weeks Farrowing – 3 weeks Nursery – 5 to 7 weeks Finishing – 10 to 14 weeks Swine Management breeding typically occurs through artificial insemination using semen from off-site boar studs, though some facilities still keep live boars as part of the breeding herd pregnant animals are moved to individual pens or stalls in the farrowing barn which is still part of the breeding and gestation facility farrowing and lactation occur in the same facilities until the baby pigs are weaned Swine Management Swine Management sows either return to the breeding facility or are removed from the herd and sent to market weaned pigs are moved to either a nursery facility (traditional system) or a wean-to-finish building (more common today) Swine Management Feed Delivery Automated System - automatically dispensed into a feed holding tub or feeder; requires a power source to get the feed from the storage facility to the pigs Hand Delivery - more labor intensive than other feed delivery systems; workers are responsible for visually monitoring feed intake and delivering feed to the pens Swine Management feed is the major production cost in the pork production process and can account for over 65 percent of all production expenses. a variety of feed ingredients are used to produce balanced diets for pigs at each stage of their lives. as monogastrics, pigs are better able to utilize nutrients from these feedstuffs if they are partially processed before the pig consumes them. Dairy Cattle Management dairy products include fluid milk, ice cream, butter, cheese, yogurt, cottage cheese, whey proteins, and skim milk powder dairy operations also contribute to beef production from dairy calves (typically bulls) raised for veal or fed out to harvest as well as the marketing of cull cows there may be several groups of animals on a dairy operation at any one time: lactating cows, dry cows, replacement heifers, calves, and bulls Dairy Cattle Management Dairy Cattle Management Dairy Cattle Management Lactating Cows the most prominent group of animals on dairy operations while lactating, cows require different amounts of feed and nutrients throughout their production cycle and may be separated into groups based milk production, pregnancy status, and/or treatment needs § first-calf heifers in their first lactation are still growing and have different nutrient requirements and may be housed separately from mature cows gestation lasts 9 months (280 days) Dairy Cattle Management Lactating Cows after calving, lactating cows produce colostrum (not intended or permitted for human consumption) for the first two to three milkings (24 hours), during which timeit is collected and either fed to calves or sold to calf-management operations milk containing drug residues cannot be sold; it is either discarded or fed to pre-weaned calves that are not being raised for veal production Dairy Cattle Management Lactating Cows fresh cows can be milked up to six times a day depending on management; the rest of the lactating cows are typically milked twice daily but can be milked three to four times per day as cows are again bred following calving, they are producing milk during their pregnancy they are removed from the milking herd and housed with the dry cows prior to delivery of their next calf Dairy Cattle Management Dry Cows are females that are not currently producing milk and are expected to calve within 30 to 60 days during this dry period, the mammary gland prepares for colostrum production and the next milk production cycle (lactation) dry cows eat less feed and are usually housed separately from lactating cows during the dry period Dairy Cattle Management Replacement Heifers a heifer’s development can be divided into five stages,which can occur on one or multiple premises: pre-weaning (0-2 months), weaned (3-8 months), pre-breeding (9-12 months), bred (13-22 months or older), and pre-fresh (23-24 months or older) Dairy Cattle Management Calves can either remain there for their entire life or be moved off-site to be raised moved off-site tend to go shortly after birth and then return to the farm at a pre-determined time such as at weaning, for breeding, after breeding, or just before calving requires considerable labor, appropriate housing, and is the second most costly enterprise on dairy operations behind feed should be fed colostrum within 6 hours after birth and consume 12- 15% of their body weight Dairy Cattle Management cattle in production stages that require high energy (fattening or lactation) are also fed concentrates, often based on grains, such as corn feed is the most expensive production cost on a dairy operation. Beef Cattle Management three distinct sectors: cow-calf, growing, and finishing. the cow-calf phase is from birth to weaning (typically at six to ten months of age), after which calves are fed to increase their frame size (length of time depends on size, but may be as long as 6-7 months, and finally they enter the feedlot where they are ‘finished” the decision of producers to background or stocker calves will depend on factors such as location, feed prices and availability, market conditions, and the size and weight of the calves Beef Cattle Management beef herds are often managed to calve within a limited calving season the choice depends upon factors such as individual management, availability to grow and store forages, additional feed costs, market variability, as well as others the heifer calves may be divided into two groups: one group is retained as replacements for cows leaving the herd and the other group is destined to enter a feedlot to be fed and, ultimately, harvested as beef Beef Cattle Management the calves destined for feeding may or may not be vaccinated, dehorned, implanted, castrated, and/or weaned prior to leaving the cow-calf operations. calves that are well-managed while on the cow-calf operation prior to sale tend to experience fewer health-related challenges calves are typically weaned at six to ten months of age, weighing 300-600 pounds Beef Cattle Management preconditioning is the process of managing calves that includes vaccinations, deworming, dehorning, castration, and starting on feed backgrounding, is the process of both preparing and “conditioning” calves to enter the feedlot but with the added aim of increasing the body size and weight of calves from 100 to 400 pounds over a six to seven month period using a combination of feed and/or forage Beef Cattle Management Beef Cattle Management feedlots can range in size from small farmer-feeders who feed fewer than 20 animals to large scale lots with capacity for over 100,000 animals goal of feedlots is to add muscle and fat (marbling) to tissues in order to provide consumers the taste and texture they desire from beef. ❖ accomplished by feeding cattle high energy concentrated diets formulated specifically with these goals in mind. ❖ the primary areas of management in feedlots are feeding and maintaining animal health. Beef Cattle Management There are six general feedlot facility types: ❖ earthen lot with or without mounds, ❖ earthen lot with a windbreak or shed, ❖ earthen lot without a windbreak or shed, ❖ concrete lot with a shed, ❖ complete confinement building with solid floor (concrete or earthen), or ❖ complete confinement building with slotted floor most feedlots have some type of facility available to restrain cattle for routine processing (vaccination, deworming, applying identification, implanting, etc.) and for treatment of sick animals. Poultry Management hens whose purpose is to lay eggs for the commercial market are called layers eggs are inspected for defects by a shining a high intensity light through the egg to see both external and internal parts of the eggs (process called candling) the majority of eggs are consumed by the public as table (shell) eggs. most table eggs have a white shell commercial egg operations coordinate the life stages from new chick replacements to the end of laying hens’ productive lives Poultry Management Poultry Management day-old chicks are acquired from hatcheries ❖ sorted into male and female by either vent sexing or feather sexing, depending on the strain of chicken ❖ vent sexing determines the gender by examining the bird’s opening for the intestinal, reproductive and urinary tracts to determine the presence or absence of a primordial phallus ❖ feather sexing is based on the length of the primary and covert feathers on the wing. ❖ the male chicks are removed and destroyed, also termed “culled,” as they have no value as either egg- layers or meat-type birds Poultry Management Poultry Management Poultry Management in the first stage, these young female chickens, called pullets, may be raised in brooder houses (referred to as pullet houses) on rearing farms at 16 to 17 weeks of age, pullets are transferred to cages or a cage- free laying house where they will stay for the remainder of their productive life egg production begins around 18 to 21 weeks of age It is critical that pullets have the appropriate body weight and body composition as they begin to lay eggs, so egg production and shell quality can be sustainedthroughout the production period Poultry Management intensity and duration of light directly impacts feed consumption, growth, and onset of sexual maturity most brooder (pullet) houses are light-proof and all light exposure comes from electric light bulbs during the first week of life, pullets are exposed to 20 to 22 hours of light per day the number of hours is gradually reduced to 10 to 12 hours by 9 to 10 weeks of age, where it remains until approximately 18 weeks of age Poultry Management the productive life of laying hens ends at 78 to 80 weeks of age in a one- cycle system, but may extend to 140 to 150 weeks in a three-cycle system, dependingon the number of molts molting is a natural, seasonal process when chickens have a sharp reduction in egg-laying for approximately 2 weeks and build up nutrient reserves; old feathers are shed and new feathers are grown Poultry Management broiler chickens are bred and raised for meat production. vertical integration is a business arrangement wherein multiple stages of the production and marketing system are owned by one enterprise. vertically integrated broiler companies (integrators) own breeder flocks, hatcheries, chickens in the broiler houses, feed mills, processing plants, and a fleet of trucks. Poultry Management broilers raised for meat are produced under single-age, “all-in, all- out” production schemes which break the chain of disease transmission from one flock to the next a new flock is introduced into the poultry house on the same day, and the whole flock leaves for slaughter on the same day. Poultry Management controlling body weights of both males and females during rearing and egg production is a critical factor in determining their performance in the breeder house broiler breeders reproduce by natural mating environmental factors that impact embryonic development include temperature, humidity, ventilation, egg turning, and egg orientation the incubation period for broiler eggs is usually 21 days Poultry Management chicks are graded into first-quality or culls. Chicks that possess anatomical deformities, partially closed navels, crooked toes, excessively wet down, or twisted legs are culled (removed and destroyed) day-old chicks are frequently mass vaccinated, with the vaccine administered by aerosol or spray. Poultry Management two major stages of raising broiler chickens ❖ brooding occurs during the initial 14 days of a broiler chicken’s life or until the chicks are feathered and able to maintain body temperature ❖ grow-out, the second stage of broiler growth, begins when the house dividers are removed; typically begins at 11 to 16 days of age and continues until the broilers are removed for processing under an “all-in, all-out” system, all chicks enter a house on the same day and leave the house for transport to a processing plant on the same day Poultry Management Horse Management many different uses for horses, both recreational and commercial horses can be classified by type and breed ❖ light horses are smaller and used mostly for riding; ❖ draft horses are larger and adapted for pulling important husbandry practices include ensuring adequate nutrition and exercise, hoof care, dental care, and infectious disease and parasite prevention/control. Horse Management Horse Management young, unweaned horses of either sex are called foals. foals are bright and alert soon after birth, and typically attempt to stand within 30 minutes. two hours after birth, most foals are nursed. Young foals receive nutrition solely from mare’s milk. colostrum (mare’s first milk) contains antibodies that help prevent disease. most foals are weaned by 6 months of age. ❖ a young male horse is called a colt until 4 years of age ❖ a young female horse is called a filly until 4 years of age Horse Management mature female horses (age 4 and over) are known as mares a mare that has never been bred is called a maiden. mares are seasonally polyestrous, which means that they come into estrus (heat) multiple times per year, usually in the spring and summer castrated males are known as geldings castration of horses involves surgical removal of the testicles and associated structures males are usually castrated at 1–2 years of age, although the procedure can be done much earlier Sheep and Goat Management sheep are raised to produce a variety of goods including meat, wool, and less commonly, milk. new uses for sheep have emerged in recent years, such as vegetation management (weed and brush control). sheep can also be kept as companions or utilized for purposes such as showing or laboratory research. the primary source of income for most sheep operations is selling lambs (young sheep) for meat. cull sheep are also sold for meat, which is called mutton. Sheep and Goat Management sheep less than 1 year of age are called lambs. Young females may be referred to as ewe lambs, and young males are also known as ram lambs. lambs should receive colostrum (ewe’s ‘first milk’) within 12 hours of birth. sexually mature female sheep are known as ewes. most sheep are seasonally polyestrous. hoof trimming is generally not required for range sheep, but most sheep kept in farm flocks need regular trimming. pregnancy lasts about 150 days in sheep and twins are highly desirable Sheep and Goat Management intact (non-castrated) mature male sheep are called rams. natural breeding is most common in meat and fiber sheep operations artificial insemination is also used, primarily in dairy or purebred operations castrated males are called wethers castration can have both management and production benefits multiple techniques can be used, including banding, emasculation (crushing of the spermatic cord), or surgical excision Sheep and Goat Management goats are a multi-use species; they produce meat, milk, and fiber/hair can be used in vegetation management (weed and brush control) programs, be kept as pets or show animals, or used for laboratory research meat production is the most common use for goats goat milk has many potential uses and cheese production is a fast growing segment of the dairy goat industry hair goat industry has been decreasing in recent years Sheep and Goat Management goats less than 1 year of age are called kids female kids can also be called doelings, while male kids can be referred to as bucklings kids must consume colostrum (doe’s first milk) to receive antibodies that help prevent disease kids that have been weaned are sometimes called weanlings dairy goats are typically weaned at 6–12 weeks of age, while meat goats may remain with their dams until they reach 4–6 months doelings usually become sexually mature around 6–8 months of age Sheep and Goat Management sexually mature female goats are called does the timing of estrus can be manipulated by hormones or lights, or the presence of a male goat (the ‘buck’ effect) breeding bucks can be selected for growth rate, milk or meat production, twinning rate, and other traits bucklings are castrated because of management and production benefits castrated goats are called wethers castration often occurs within the first 1–2 weeks of life ANIMAL HEALTH Hygienic/Sanitary Practices measure carried out to prevent health deterioration and creating conditions for optimal performance when properly done, can remove most germs and parasites along with dirt include sanitation of all production and non-production facilities sanitizing agents – solutions used to control the number of bacteria on the surface of inanimate objects (utensils, containers, equipment) disinfectants – used to kill bacteria and parasites Hygienic/Sanitary Practices Essential Features for Adequate Sanitation proper ventilation without drafts and without accumulation of moisture on walls and ceiling proper disposal of manure, feed wastes and other excreta proper construction of smooth and wide enough gutter and with proper slope watering and feeding utensils made of easily cleaned materials good lighting smooth inside walls with rounded corners Use of proper and clean bedding materials Hygienic/Sanitary Practices Essential Features for Adequate Sanitation avoiding the use of permanent pasture follow proper use of insecticides use adequate cleaning prior to disinfection – thru sweeping and scrubbing properly dispose litters and infected carcasses removing at least 12 to 15 cm soil in case of earthen flooring provide shades in hot weather segregate sick animals protect water and feed from contamination Hygienic/Sanitary Practices Actions of Disinfectants Destruction of bacterial cell interference of energy utilization interference with synthesis and growth Hygienic/Sanitary Practices Hygienic/Sanitary Practices Sunlight ❖ valuable disinfectant if surfaces are exposed directly for a sufficient duration; ultraviolet rays Heat ❖ Hot air – effective means of disinfection but often an expensive one, hence is limited to laboratories ❖ Hot water - by immersion in boiling water for a little more than five minutes ❖ Steam - satisfactory means of disinfection but being expensive; used under 15 lbs pressure ❖ Fire – for total destruction of bacteria and spores; best means of disposing infected carcass and litter Hygienic/Sanitary Practices Hygienic/Sanitary Practices Essentials of Disinfection Preparation of buildings Selection of disinfectants – based on ❖ effectiveness, solubility, availability, cost, preparation, toxicity, actions (on metals, wood, cement floor etc.), effects when ingested, stability, odor, color, and actions on fabrics Methods of application – thru brushing or spraying Cautions – use of protective equipment Disease Conditions and Diagnoses disease, any harmful deviation from the normal structural or functional state of an organism, generally associated with certain signs and symptoms and differing in nature from physical injury. a diseased organism commonly exhibits signs or symptoms indicative of its abnormal state. common signs: ❖ lethargy – look dull and weak ❖ anorexia – refuse to eat ❖ pyrexia (fever) – increase in body temperature ❖ depression Disease Conditions and Diagnoses Factors Affecting the Health Status of Animals Environmental factors ❖ Temperature – animals may withstand severe temperatures but will significantly affect production if exposed for a long period. Stressed animals are susceptible to diseases. ❖ Humidity – high humidity will promote growth of certain microorganisms will low humidity will result to irritation ❖ Solar radiation – can be a problem in animals without pigmentation Disease Conditions and Diagnoses Factors Affecting the Health Status of Animals Environmental factors ❖ Air movement - assist in the supply of fresh air and removal of toxic air ❖ Rain – can result to excessive cooling of animals; marshy conditions may cause foot rot in ruminants; should provide shelter and proper drainage ❖ Climate/Season – some infectious agents or parasites may predominate at any particular time. Disease Conditions and Diagnoses Factors Affecting the Health Status of Animals Management factors ❖ Hygiene – good hygienic practices are good means of reducing disease risk within a herd or flock ❖ Nutrition – adequate feeding is important in increasing disease resistance and achieving maximum production ❖ Type of housing – depending on the species, resource availability and level of education on particular housing system and raising of animals Disease Conditions and Diagnoses Factors Affecting the Health Status of Animals Management factors ❖ Ecology/Pest and Wildlife – prevent unnecessary exposure of livestock to pest and wildlife ❖ Introduction of new animals – any new animals should be quarantines and, if needed, treated appropriately before addition; in increase in animal numbers can lead to increase accumulation of waste (feces) Disease Conditions and Diagnoses Classification of Livestock Diseases Bacterial diseases – anthrax, mastitis, salmonellosis Viral diseases – foot and mouth disease, rinderpest, African swine fever Protozoan diseases – coccidiosis, trypanosomosis, babesiosis Rickettsial diseases – anaplasmosis, infectious keratoconjunctivitis Fungal diseases – ringworm, epizootic lymphangitis Endoparasitic dieases – caused by helminths, fascioliosis, hemonchosis Disease Conditions and Diagnoses Classification of Livestock Diseases Ectoparasites – caused by ticks, lice, fleas – mange, fleabite dermatitis Deficiency diseases – vitamin and mineral deficiencies Toxicoses – nitrate poisoning Disease Conditions and Diagnoses Classification of diseases based on sources Neonatal diseases – affect very young animals, e.g., diarrhea Vector-borne diseases – transmitted by a living vector, e.g., trypanosomiasis Soil-borne diseases – caused by aerobic and anaerobic spore-forming bacterial, e.g., botulism Contact diseases – usually responsible for serious epidemic diseases in livestock in the tropics, e.g., foot and mouth diseases, rinderpest Parasitic diseases Nutritional and metabolic diseases Disease Conditions and Diagnoses Disease Diagnosis history taking – such as animal information: species, name, tag no., age, sex, breed, color, behavior or performance, etc. physical examination – thru observation, taking temperature, pulse rate, respiratory rate, may also include housing and environment, type of feed laboratory examination – getting and testing samples from the animals (e.g., blood, semen, urine, organ, from dead or euthanized animals, etc), or the environment (e.g., water, soil, feeds, etc) Treatment given based on type and severity of the disease affecting animals Route of Administration Oral route – thru oral cavity or mouth; drugs are exposed to digestive enzymes and microorganisms; drugs may be administered thru feeds and water; drug preparations include: tablets, boluses, suspensions, syrups, etc. Parenteral route – thru the use of hypodermic needle and syringe; drug preparations are in stable aqueous solution or in oil base for delayed/ prolonged absorption; include intramuscular (IM); intravenous (IV), and subcutaneous (SC), intraperitoneal (IP), intrathoracic, intracardiac, intradermal, and epidural. Treatment Treatment Treatment Treatment Treatment Route of Administration Topical route – application of drugs locally to the skin and its adnexa or any of the mucous membrane – intrauterine, intravaginal, ocular, rectal, preputial, sublingual and intranasal; drug preparations include: ointments, creams, pastes, dusting powders, lotions, and sprays. Pulmonary routed (inhalation) – us of drugs in gaseous state or volatile agents; absorbed from the airways and alveoli into the pulmonary circulation; drugs are given thru nebulizer or standard anesthetic machine Treatment Drug Administration Techniques and Limitations Oral Administration ❖ in ruminants – given as bolus or as drench ❖ inclusion in feeds – most simple method ❖ absorption is relatively slow and takes longer time to effect; less than 100 % ❖ refusal to eat leads to under dosing ❖ palatable drugs should be used ❖ some drugs should be given with or without food ❖ higher dose is required than parenteral administration to counter reduced absorption and/or first-pass effect Treatment Drug Administration Techniques and Limitations Intravenous Administration ❖ fastest distribution and ensures 100% absorption (reaches the systemic circulation) ❖ not suitable if restraining of patients is not possible or appropriate ❖ can be painful and involves a risk of infection ❖ fastest onset of action, also fastest elimination from the system Treatment Drug Administration Techniques and Limitations Intramuscular Administration ❖ second fastest route to reach the circulation ❖ allows the administration of “depo” injections – for slow absorption ❖ can be painful and involves risk of infection ❖ absorption may be variable ❖ muscle damage may occur ❖ may be carried in close proximity thru hand injection, use of pole syringe or thru remote injection (darting) Treatment Drug Administration Techniques and Limitations Intramuscular Administration ❖ Hand Injection – requires close approach and still animals; stressful for non-domesticated animals; risk of injury to both animal and administrator, especially during restraining ❖ Pole syringe – syringe attached to a long pole; safer and more practical for non-domesticated animals; only possible if drug to be administer is 10 ml or less Treatment Drug Administration Techniques and Limitations Intramuscular Administration ❖ Remote injection – thru darting, commonly used in non domesticated animals; handling and restraints are not required; stress to animals is avoided; not applicable to viscous drugs; can only be used for relatively small volume of drugs; possible injury to the animal Treatment Drug Administration Techniques and Limitations Subcutaneous Administration ❖ slow absorption compared to IM, longer time to effect ❖ absorption from injection site is variable ❖ injection can be painful and involves a risk of infection ❖ not suitable for the injection of irritating drugs ❖ limited volume can be administered and would required multiple injection Treatment Drug Administration Techniques and Limitations Topical Administration ❖ commonly used with local anesthetics ❖ intramammary infusion – special case of topical treatment Treatment Classes of Selected Veterinary Drugs Antibacterial – e.g., oxytetracycline, streptomycin, penicillin Antiprotozoans – e.g.,amprolium Anthelmintics – e.g., levamisole, albendazolem, pyrantel pamoate Antifungal agents – e.g., ketoconazole, griseofulvin, nystatin Antidiarrheals – e.g., methoscopolamine, diphenoxylate Anti-inflammatory/ analgesics – dexamethasone, acetyl salicylate Treatment Ethno-Veterinary Medicine use of locally available plants or herbal preparations for treatment of animal diseases includes indigenous beliefs, knowledge, skills, methods, practices pertaining to the health care of animals advantage – cheaper and use of local resources disadvantage – lack of proper documentation, difficult to standardize, possible non availability of plants all year round Control and Prevention immunization process using biological agents to induce protective effect against disease agents in animals used to prevent disease occurrence in the induced animals involves exposure to a non-virulent (non-infective) form vaccine should be: kept refrigerated and out of direct sunlight; be used before expiration, only given to healthy animals, must follow label direction especially route of administration; must follow label direction when vaccinating pregnant animals and age restrictions; booster shots must be given at the right interval; avoid stressing newly vaccinated animals Control and Prevention Principle of Animal Immunity Immune System ❖ protect the body against pathogenic agents ❖ composed of innate and adaptive (humoral and cellular) ❖ humoral immunity – produces antibodies ❖ cellular immunity – produces cells (e.g., T- lymphocytes and natural killer cells) that destroy pathogens Control and Prevention Control and Prevention Principle of Animal Immunity Types of Immunity ❖ natural immunity – innate or inborn ability to resist certain types of diseases ❖ acquired immunity – developed to resist specific infectious agents o passive immunity – transfer of pre-formed antibodies, e.g., thru colostrum; short protection o active immunity – obtained thru natural infection or vaccination; last longer Control and Prevention Control and Prevention Principle of Animal Immunity Vaccine Failure ❖ failure of the animal to respond – e.g., stressed or debilitated animals ❖ insufficient resistance if faced with overwhelming exposure ❖ younger animals with maternal antibodies interfere with vaccination ❖ lag time of up to 3 to 4 weeks before sufficient immunity ❖ no booster shot was given ❖ improper handling of vaccine Control and Prevention General Prevention Measures – Basic Principles elaborate animal health program reliable source of animals; new animals should be observed and/or quarantined good hygiene and clean water and feed supplies precise vaccination schedule observe animals frequently – look of signs of disease dispose dead animals properly maintain good records – e.g., animal inventory, vaccination history, disease problem and medication Control and Prevention Surveillance and Control Measures allows identification of new infections and changes to existing diseases involves reporting, and specimen collection and submission precise location is essential for effective control and eradication measures restriction of animal and personnel movements Control and Prevention Control of Disease Outbreaks segregation of sick animals change of pastures vaccination of healthy animals proper disposal of litters and carcass cleaning and disinfection of premises consultation with qualified veterinarian for diagnosis prompt reporting to authorities use of proper sanitation methods use of proper treatments use of foot bath for animals and personnels Thank you..