Using infrared thermography to determine changes in teat skin surface temperature after machine milking in dairy cows

Abstract

Graphical Abstract Summary: Thermographic images of both hind teats from 140 cows were obtained immediately before (T1) and after (T2) machine milking. Subsequently, the average teat skin surface temperatures at the proximal, middle, and distal aspects of the teat were determined with image analysis software. The average teat skin surface temperatures at the proximal, middle, and distal aspects of the teat were calculated using generalized linear mixed models. Least squares means (95% confidence intervals) of the pre- and postmilking values, respectively, were 33.6 (33.5-33.8)°C and 35.4 (35.3-35.5)°C at the proximal aspect, 33.2 (33.1-33.4)°C and 35.2 (35.1-35.3)°C at the middle aspect, and 32.3 (32.1-32.5)°C and 34.0 (33.9-34.1)°C at the distal aspect.