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Differences Signs Physical and Chemical Milk Cow Mastitis Affected

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Mastitis or udder inflammationMastitis, or inflammation of the udder is the most important disease in dairy cows, not only in Indonesia but also in the world. Mastitis is an inflammation of the mammary gland is accompanied by changes in physical, chemical and microbiological. Physically on cow's milk patient clinical mastitis occurs discoloration, odor, flavor and consistency.




Mastitis
Mastitis is influenced by the interaction of three factors: the animal itself, microorganisms that cause mastitis and environmental factors. According to experts the main cause of mastitis is Streptococcus agalactiae, Streptococcus dysagalactae, Streptococcus uberis, staphylococcus aureus and Coliforms. Environmental factors, particularly sanitary and hygienic environment enclosure where maintenance, position and state of the floor, sewage systems, milking systems, climate, and the farmers themselves and existing tools.
Clinical signs of diseaseEspecially that clinical mastitis can dilhat with the change in shape of the udder and the physical anatomy milk coming out. While subclinical mastitis can be diagnosed through a test chemical or microbiological tests. Factors that are often the cause indirect or encourage increased mastitis include anatomy (large and udder shape, nipple), the age of cattle, the amount of milk production, and others. Factors livestock mainly influenced by the stage of lactation, the immune system, individual sensitivity, anatomy and age as well as the handling of post-milking.
The clinical symptoms of mastitis appear to have changed in the udder and milk. Eg shape asymmetry, swelling, no injuries, pain when the udder is held, until eventually harden no longer produce milk if it occurs formation of connective tissue. In the milk itself a change in physical or chemical form.
In the subclinical mastitis, clinically changes in bounce or milk is not visible, but the microbiological and chemical testing would appear to have changed. The decline in production is not reasonable is a symptom that can be considered breeders to detect subclinical mastitis.
Differences Milk Cow Mastitis and Normal
In normal cow's milk
 
A. Physical

    
Colour White yellowish
    
Sweetish taste
    
The sweet smell of acid
    
Consistency liquid, emulsion evenly

B. Chemical

    
Casein normal
    
Normal total protein
    
Normal albumin
    
Normal Globulin
    
Normal milk sugar
    
Lactose normal
    
Osmose pressure isotonis
    
PH normal milk
    
Total SCC (cells / ml milk) 0-200000
    
PMN (%) 0-25

C. Microorganisms

    
The number of total bacteria and inflammatory cells that are considered safe <500,000

Cow's milk in patients with mastitis
 
A. Physical

    
Pale bluish white color
    
Bitterness or slightly salty
    
Sour odor
    
Consistency broke, more liquid, sometimes there flakes, fibrin deposition and rupture when heated.

B. Chemical

    
Casein decreased
    
Protein total decreased
    
Albumin increased
    
Globulin increased
    
Decreased milk sugar
    
Lactose decreased
    
Osmose pressure hipotonis
    
PH milk alkalis
    
Total SCC (cells / ml milk) above 400,000
    
PMN (%) above 25

DiagnosisMastitis diagnosis can be done by looking at changes in anatomic pathology, especially in the udder and test the physical changes and chemical and microbiological milk. Test is usually done for example with the CMT test and other clinical symptoms such as fever, decreased appetite too often accompanies the patient mastitis.
Handling actionsAttempts to tackle mastitis should focus on prevention efforts. By paying attention to the predisposing factors and sanitize regularly and really good especially against the cage and equipment as well as pay attention to the health of workers, especially milker. Cleaning the cage, the cleanliness of the cows, the number of cows in stables, milk administration in calves, milking methods, provision of disinfectants on the nipple after milking is Part of the problem can not be solved by our farmers.
Treatment is done by taking into account the type of antibiotic, the amount used, application ,. No antibiotics that are long acting and short-term, as well as the way of administration. Some antibiotics are commonly used include penicillin, streptomycin, ampicillin, cloxacillin, neomycin, oxytetracycline, tetracycline.

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Peternakan dan Herbal Updated at: 01:58

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