Un­der­stand­ing how mas­ti­tis bac­te­ria be­have dur­ing the dry pe­riod is crit­i­cal for mas­ti­tis pre­ven­tion

Irish Examiner - Farming - - ADVERTISING -

With autumn here and win­ter just around the cor­ner, farm­ers’ thoughts are nat­u­rally turn­ing to dry off. This is a crit­i­cal pe­riod to treat any ex­ist­ing in­fec­tions and to al­low the ud­der to rest and re­cu­per­ate in time for the next lac­ta­tion. How­ever, it is also crit­i­cal to pro­tect the cow from en­vi­ron­men­tal bac­te­ria dur­ing this time. Bac­te­ria that en­ter the teat canal dur­ing the dry pe­riod can go on to cause clin­i­cal mas­ti­tis im­me­di­ately af­ter calv­ing or in the first 100 days of lac­ta­tion. Many tri­als have shown that in modern dairy cows, the teat’s nat­u­ral ker­atin plug of­ten does not form. This means that the teat canal re­mains open to bac­te­ria en­ter­ing it through­out the en­tire dry pe­riod. Even on the most hy­gienic farms, with the best dry off pro­to­cols in place, en­vi­ron­men­tal bac­te­ria can be present; for ex­am­ple on bed­ding and fae­ces. For this rea­son, it’s crit­i­cal to have a qual­ity teat sealant, such as Bo­viseal®, in place to pre­vent bac­te­rial en­try into the teat dur­ing the dry pe­riod. Many of the clin­i­cal mas­ti­tis cases that oc­cur around calv­ing or in the first 100 days of lac­ta­tion orig­i­nate from bac­te­ria which en­tered the teat canal dur­ing the dry pe­riod.

These bac­te­ria of­ten don’t cause a prob­lem dur­ing the dry pe­riod and ‘lay dor­mant’ un­til the cow ap­proaches calv­ing. At this point, the cow’s lacto­fer­rin lev­els dip and her iron lev­els in­crease; which cre­ates the per­fect en­vi­ron­ment for mas­ti­tis-caus­ing bac­te­ria to mul­ti­ply rapidly. These bac­te­ria are of­ten the source of new cases of clin­i­cal mas­ti­tis, which are fre­quently seen af­ter calv­ing and in early lac­ta­tion, thus high­light­ing the sig­nif­i­cant im­pact bac­te­ria picked up dur­ing the dry pe­riod can have at farm level. Stud­ies around the world have shown that a high pro­por­tion of clin­i­cal mas­ti­tis in­fec­tions in early lac­ta­tion are ac­tu­ally ac­quired dur­ing the dry pe­riod.

For ex­am­ple, ap­prox­i­mately 50% of all E. coli mas­ti­tis cases en­ter the ud­der dur­ing the dry pe­riod.

One trial showed that 56% of en­vi­ron­men­tal strep­to­coc­cus uberis mas­ti­tis in­fec­tions orig­i­nated from dry pe­riod in­fec­tions (Wilkin­son, 2003), while another study found that one third of all clin­i­cal strep­to­coc­cus dys­galac­tiae in­fec­tions came from dry pe­riod in­fec­tions (Bradley, 2001). These stud­ies prove that the key to pre­vent­ing post calv­ing and early lac­ta­tion clin­i­cal mas­ti­tis in­fec­tions is pre­vent­ing bac­te­ria from en­ter­ing the teat canal dur­ing the dry pe­riod.

To pre­vent these en­vi­ron­men­tal bac­te­ria from get­ting into the teat dur­ing the dry pe­riod, it is rec­om­mended to use a teat sealant such as Bo­viseal®.

Patented Bo­viseal®

con­tains a spe­cial in­gre­di­ent called an­hy­drous col­loidal sil­ica which gives the seal the body and vis­cos­ity it needs to re­main in­side the teat canal through­out the dry cow pe­riod.

How­ever, vis­cos­ity alone isn’t enough. The seal needs to be able to keep its struc­ture and body when the cow moves and lies down and col­loidal an­hy­drous sil­ica pro­vides the flex­i­ble, three-di­men­sional struc­ture, which al­lows this to hap­pen.

With Bo­viseal® in place, bac­te­ria can’t get into the teat, and you can en­joy the peace of mind that comes with know­ing your herd is pro­tected through­out the en­tire dry pe­riod.

In fact, Bo­viseal’s patented for­mu­la­tion has sealed over seven mil­lion Ir­ish dairy cows and is the coun­try’s lead­ing teat sealant. You also have the con­fi­dence of know­ing your herd is pro­tected by a teat sealant made in Ire­land; de­signed spe­cially to cater for the needs of the Ir­ish dairy herd.

Don’t risk it – in­sist on Bo­viseal® this dry off.

If you aren’t sure who your lo­cal Bo­viseal® stock­ist is, call Bimeda on: 1850 51 52 53

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