Performance Monitoring Includes Various Forms of Mastitis in Sumy Region Farms
The article presents the results of monitoring of cows mastitis in Sumy region. Mastitis (Mastitis is inflammation of the udder,) caused by infectious agents is still considered destructive to dairy animals, affecting animal welfare and causing huge economic losses to the dairy industry due to reduced productivity and increased culling.
The study was conducted on dairy farms in Sumy region. The procedures of human behavior with animals were approved by the Ethics Committee of Sumy National Agrarian University (approval №: 2021/01). Animals are kept in ox stalls with three times a daily milking. The experiments were performed on Holstein cattle during 1-5 lactations.
It was found that subclinical forms of mastitis are registered much more often than clinical ones. Subclinical mastitis was monitored by the somatic cell count (SCC) in milk. In the first months after calving cows are most often affected by subclinical mastitis due to physiological stress. The disease gradually decreases at the end of lactation and recurrence occurs again during completed lactation. However, the somatic cell count in milk of healthy cows can fluctuate throughout the lactation period within the physiological norm. The somatic cell count in sick animals sharply increases and mastitis can change from a subclinical form to clinical.
Performance monitoring includes various forms of mastitis in Sumy region farms, demonstrated that the subclinical form of mastitis was diagnosed more often than the clinical one: in Sumy district by 33,4%; in Lebedyn district by 17,8%; in Konotop district by 45,4%; in Shostka district by 42.8%; in Romny district by 34,3%; in Okhtyrka district by 21,9%. It was found that the peak of subclinical mastitis occurs on day 7-10 of inflammation and returns to baseline in two weeks. The main pathogens of subclinical mastitis were: S. agalactiae (20%), S. aureus (17%), S. epidermidis (15%), E. fecalis (12%), E. coli (10%), Mycoplasma spp. (8%), Candida fungi (7%) and associated microflora (11%), according to the results of the milk microflora composition.
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