use of infrared thermography to assess inflammation associated with hot-iron and freeze branding in cattle

Infrared thermography was used to compare differences in extent and duration of inflammation observed on hot-iron and freeze brand sites as an indicator of tissue damage and the associated discomfort to the animals. Thirty beef heifers of mixed breed were assigned to either hot-iron (H) or freeze (F...

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Veröffentlicht in:	Canadian journal of animal science 1997-12, Vol.77 (4), p.577-583
Hauptverfasser:	Schwartzkopf-Genswein, K.S, Stookey, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	animal tissues animal welfare beef cattle branding damage evaluation heat heifers inflammation pain skin temperature thermography
Online-Zugang:	Volltext
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