初产奶牛修蹄频率与第二胎泌乳期牛蹄健康和存活率之间的关系。

IF 3.7 1区 农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE Journal of Dairy Science Pub Date : 2024-11-01 DOI:10.3168/jds.2023-24543
F. Åkerström , C. Bergsten , A.-K. Nyman
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引用次数: 0

摘要

跛足主要是由于蹄爪损伤造成的,给奶牛业带来了严重的福利问题。修蹄是预防牛爪损伤的一种方法,但其总体效果和最佳修蹄频率尚不清楚。在一项回顾性队列研究中,我们调查了初产奶牛修蹄频率与第二泌乳期牛蹄健康和淘汰之间的关系。我们的分析基于2015-2018年期间瑞典202个奶牛牧场30613头初产奶牛的品种、产犊和淘汰数据。在登记的奶牛中,20%的奶牛未修蹄,30%的奶牛修蹄一次,34%的奶牛修蹄两次,13%的奶牛修蹄3次,2%的奶牛修蹄≥4次。我们使用多变量混合效应逻辑回归模型和多变量多叉逻辑回归模型来研究修蹄频率与两种结果之间的关系:第二次产犊后 90 d 内第一次修蹄时的蹄部病变和第二次产犊后 300 d 内第二次泌乳期的淘汰。一般来说,与未修蹄的奶牛相比,在第一次泌乳期间修蹄 2 或 3 次的奶牛出现蹄爪病变的几率较低(Odds Ratio (OR) = 0.66,95% CI = 0.62-0.71 和 0.60,95% CI = 0.55-0.66)或修剪过一次的奶牛(OR = 0.80,95% CI = 0.75-0.85 和 OR = 0.72,95% CI = 0.66-0.79),而且这种有益效果在大多数类型的爪伤中都能观察到。此外,与未修剪的奶牛相比,修剪 2 次、3 次或≥ 4 次的奶牛被淘汰的几率较低(OR = 0.71,95% CI = 0.65-0.77、0.68,95% CI = 0.61-0.76和0.70,95% CI = 0.54-0.90)或修剪一次(OR = 0.77,95% CI = 0.71-0.83,OR = 0.74,95% CI = 0.66-0.82和OR = 0.75,95% CI = 0.59-0.97)。特别是,与修蹄 1 次或不修蹄相比,修蹄 2 次可降低牛在农场死亡、安乐死或因爪腿疾病而被淘汰的相对风险比。在第一泌乳期修蹄 1 次以上也降低了因其他原因被淘汰的相对风险比。总之,在第一泌乳期修蹄 2 或 3 次一般有利于第二泌乳期早期的蹄健康和第二泌乳期的存活率。这些发现有助于通过减少蹄爪损伤进而减少奶牛跛足来改善动物福利和生产,从而提高奶牛的寿命和奶牛业的可持续性。
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Association between hoof trimming frequency in primiparous cows and hoof health and survival in second lactation
Lameness, mostly resulting from claw lesions, causes major welfare problems in the dairy industry. One way to prevent claw lesions is hoof trimming, but the overall effect and the optimal hoof trimming frequency are unknown. In a retrospective cohort study, we investigated the association between hoof trimming frequency in primiparous cows and hoof health and culling in the second lactation. We based our analysis on breed, calving, and culling data in the period 2015 to 2018 for 30,613 primiparous cows in 202 Swedish dairy herds. Of the cows enrolled, 20% were not hoof-trimmed, 30% were trimmed once, 34% were trimmed twice, 13% were trimmed 3 times, and 2% were trimmed ≥4 times. We used multivariable mixed-effect logistic and multivariable multinomial logistic regression models to investigate the association between trimming frequency and 2 outcomes: hoof lesions at first trimming occasion within 90 d from second calving and culling in the second lactation within 300 d after the second calving. In general, cows trimmed 2 or 3 times during the first lactation were at lower odds of having claw lesions compared with cows that were not trimmed (odds ratio [OR] = 0.66, 95% CI = 0.62–0.71 and 0.60, 95% CI = 0.55–0.66, respectively) or cows trimmed once (OR = 0.80, 95% CI = 0.75–0.85 and OR = 0.72, 95% CI = 0.66–0.79, respectively), and this beneficial effect was observed for most types of claw lesions. Moreover, cows trimmed 2, 3, or ≥4 times were at lower odds of being culled compared with cows that were not trimmed (OR = 0.71, 95% CI = 0.65–0.77, 0.68, 95% CI = 0.61–0.76 and 0.70, 95% CI = 0.54–0.90, respectively) or trimmed once (OR = 0.77, 95% CI = 0.71–0.83, OR = 0.74, 95% CI = 0.66–0.82 and OR = 0.75, 95% CI = 0.59–0.97, respectively). In particular, 2 trimmings, compared with 1 or no trimming, lowered the relative risk ratio of dying or being euthanized on-farm, or being culled due to claw and leg disorders. More than 1 hoof trimming in the first lactation also reduced the relative risk ratio of being culled for other reasons. In conclusion, 2 or 3 hoof trimmings during the first lactation were generally beneficial for hoof health in early second lactation and survival in the second lactation. These findings can help improve animal welfare and production by reducing claw lesions, and thereby lameness, among dairy cows, which would increase the longevity of dairy cows and the sustainability of the dairy industry.
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来源期刊
Journal of Dairy Science
Journal of Dairy Science 农林科学-奶制品与动物科学
CiteScore
7.90
自引率
17.10%
发文量
784
审稿时长
4.2 months
期刊介绍: The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.
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