Milking-Related Changes in the Surface Temperature of the Bovine Teat Skin

Isaksson, Axel; Lind, Ole Christian

doi:10.1186/bf03548319

Cited by 7 publications

(1 citation statement)

References 2 publications

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“…Therefore, the IRT could be used for a more efficient study of the direct effects of the milking machine at the teat level. The changes in teat fluid circulation caused by machine milking in cattle increase teat skin temperature between 0.8 and 2.1 °C [ 27 , 28 , 29 , 30 ]. This increase may be due to circulatory changes in the teat wall caused by the mechanical friction of the teat in the liners [ 27 ], by hot milk flowing through the colder teat cistern, by a reduced ability of the teat to dissipate surface heat when they are inside the liners, and finally by a reaction of the cutaneous vascular plexus and an increase in blood flow (active hyperemia) [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

Infrared Thermography of Teat in French Dairy Alpine Goats: A Promising Tool to Study Animal–Machine Interaction during Milking but Not to Detect Mastitis

Marnet,

Velasquez,

Dzidic

2024

Animals

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There is a need to develop tools for mastitis management in goats and to measure the effects of milking machines on teats. Infrared thermography (IRT), as shown in cows, was a good candidate for early mastitis detection and focusing on milking equipment and settings implicated in potential problems. The aim of this study was to test IRT to detect udder inflammation and the effects of mechanical milking on teats in relation to inflammation status, udder balance, and teat shape in Alpine goats. IRT spectra were compared before and after milking in 551 goats from three commercial herds compared to their individual SCC (somatic cell count). We found no regression or trend between logSCC and IRT measurement or response to milking, even in highly inflamed goat udders. The effect of milking was significant (p < 0.05) with global temperature reduction after milking, but differences were seen between teat parts and unbalanced half udders. The highest reduction in skin temperature was observed at the teat orifice (−1.06 ± 0.05) and the lowest at the teat barrel (−0.37 ± 0.05). The teats with long barrels showed more IRT reactions, which clearly indicates poor adaptation to the liners used. In conclusion, the IRT was not able to detect mastitis, but it is a good tool to diagnose the effects of the milking machine in order to adapt milking equipment and settings to the goats and improve their welfare.

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Section: Introductionmentioning

confidence: 99%

Infrared Thermography of Teat in French Dairy Alpine Goats: A Promising Tool to Study Animal–Machine Interaction during Milking but Not to Detect Mastitis

Marnet,

Velasquez,

Dzidic

2024

Animals

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Infrared thermography as a tool to determine teat tissue changes caused by machine milking in Murciano-Granadina goats

et al. 2014

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Efficacy of a teat dip containing the bacteriocin lacticin 3147 to eliminate Gram-positive pathogens associated with bovine mastitis

Klostermann

Crispie

Flynn

et al. 2009

Journal of Dairy Research

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On most dairy farms teat dips are applied to the teats of cows either before or after milking in order to prevent pathogens from gaining access to the mammary gland via the teat canal. In the present experiments, a natural teat dip was developed using a fermentate containing the live bacterium Lactococcus lactis DPC 3251. This bacterium produces lacticin 3147, a two-component lantibiotic which was previously shown to effectively kill Gram-positive mastitis pathogens. Lacticin 3147 activity in the fermentate was retained at 53% of its original level following storage for 3 weeks at 4°C. In the initial experiments in vitro, 105 colony-forming units/ml (cfu/ml) of either Staphylococcus aureus, Streptococcus dysgalactiae or Streptococcus uberis were introduced into the lacticin-containing fermentate. Neither Staph. aureus nor Str. dysgalactiae could be detected after 30 min or 15 min, respectively, while Str. uberis was reduced approximately 100-fold after 15 min. Following these trials, preliminary experiments were performed in vivo on teats of lactating dairy cows. In these experiments, teats were coated with each of the challenge organisms and then dipped with the lacticin-containing fermented teat dip. Following a dip contact time of 10 min, staphylococci were reduced by 80% when compared with the undipped control teat. Streptococcal challenges were reduced by 97% for Str. dysgalactiae and by 90% for Str. uberis. These trials showed that the teat dip is able to reduce mastitis pathogens on the teats of lactating cows

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Milking-Related Changes in the Surface Temperature of the Bovine Teat Skin

Cited by 7 publications

References 2 publications

Infrared Thermography of Teat in French Dairy Alpine Goats: A Promising Tool to Study Animal–Machine Interaction during Milking but Not to Detect Mastitis

Infrared Thermography of Teat in French Dairy Alpine Goats: A Promising Tool to Study Animal–Machine Interaction during Milking but Not to Detect Mastitis

Infrared thermography as a tool to determine teat tissue changes caused by machine milking in Murciano-Granadina goats

Efficacy of a teat dip containing the bacteriocin lacticin 3147 to eliminate Gram-positive pathogens associated with bovine mastitis

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