Associations between postpartum diseases and milk yield and changes in body condition between drying off and parturition of dairy cows in Argentina

ABSTRACT

Aims: To assess the change in body condition score (BCS) during the early and late dry periods and its association with postpartum diseases and milk yield in grazing dairy cows from central Argentina.

Methods: BCS assessments during the dry period, and cow health and milk production records up to 90 days in milk (DIM), were collated for cows from 28 farms at monthly visits between 2007 and 2008. Cows were categorised into four groups; those in Group 1 (n=7,067) maintained or gained BCS during the early and late dry periods; Group 2 (n=2,615) maintained or gained BCS during the early dry period and lost BCS during the late dry period; Group 3 (n=1,989) lost BCS during the early dry period and maintained or gained BCS during the late dry period; and Group 4 (n=5,144) lost BCS during the early and late dry periods.

Results: Cows in Group 1 had reduced odds of having retained fetal membranes (RFM), metritis, and clinical mastitis up to 90 DIM than cows in Group 2 (p<0.001), but the odds of disease were similar to cows in Group 3. The odds of having RFM or clinical mastitis tended to be lower in cows in Group 1 than cows in Group 4 (p=0.08). The odds of cows being culled or dying during the first 90 DIM were lower for cows in Group 1 than for those in Groups 2, 3, and 4 (p≤0.05). Mean accumulated milk yield up to 90 DIM was higher in cows in Group 1 than Group 2 and Group 4 (p<0.001), but was similar to that of cows in Group 3 (p=0.28).

Conclusions and clinical relevance: Cows that lost BCS during the late dry period had increased odds of being diagnosed with several postpartum diseases and had decreased milk yield compared to cows that maintained or gained BCS during the entire dry period. Loss of BCS during any stage of the dry period was also associated with increased incidence of culling or death during the first 90 DIM. These results should raise awareness among dairy cattle producers of the importance of properly managing cow body condition during the dry period, especially during the late dry period.     

Swine viscera preservation in hypersaturated salt solution after alcohol fixation as a preparation method for educational purposes

The use of live animals for educational purposes is an old practice that is still employed in teaching and research institutions. However, there are several objections to this practice, whether for ethical or humanitarian reasons. Surgical techniques teaching using anatomical pieces and/or preserved cadavers promotes greater learning efficiency, provides exercise repetition and increases the confidence and satisfaction of the students when compared to the use of live animals. The current work aimed to analyse the feasibility of using fresh swine urinary bladder and small intestines (jejunum), obtained from slaughterhouses, fixed in 99.8% ethyl alcohol (EA) and preserved in sodium chloride hypersaturated solution (SCHS) at 30%, for 7, 14 and 21 days, as an alternative method for surgical skills training (SST). Swine viscera, fixed in EA and preserved in SCHS, presented a realistic appearance, absence of odour and maintained the viable morphological characteristics during the performance of the operative techniques. Preservation solutions had low cost, were easy to acquire and did not offers risks to human health. Therefore, urinary bladders and small intestines fixed in 99.8% EA for 30 days and maintained in 30% SCHS at different periods were demonstrated as a good viable option as a preservation method for surgical skills training.     

Effect of the Nixtamalization Process on the Dietary Fiber Content,Starch Digestibility,and Antioxidant Capacity of Blue Maize Tortilla

Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.