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An abattoir study of the prevalence of foot lesions and claw measurements in water buffalo in Egypt

Article scientifique 2023 Anglais

Résumé

Abstract Background Lameness has been associated with compromised animal welfare and reduced productivity in dairy cattle herds worldwide. However, little is known about the prevalence of claw lesions in the dairy buffalo population in Egypt. Furthermore, the optimum measurements for claw trimming in buffalo are unknown. A cross-sectional cadaver study was conducted where 135 pair buffalo hind feet were collected from 4 slaughterhouses and examined for the presence of claw lesions. The proportion and associated 95% confidence interval (CI) of each type of lesion were calculated. A separate set of healthy claws (n = 26) underwent ultrasonography (US) and computed tomography (CT). The agreement between US and CT measurements was assessed using Passing–Bablok regression and intraclass correlation coefficient. The CT measurements were used to calculate trimming recommendations. Results At least one lesion was identified in 242 claws (89.6%, 95% CI = 85.4–93.0). In healthy claws, poor to moderate agreement was identified between US and CT measurements. The average ± standard deviation (SD) minimum recommended external wall length of the lateral and medial claws in heifers was 7.1 ± 0.36 cm and 7.5 ± 0.35 cm, respectively. The average ± SD minimum recommended external wall length in buffaloes over five years of age was 8.2 ± 0.27 cm and 8.4 ± 0.39 cm for the lateral and medial claws, respectively. Conclusions The study found a high prevalence of claw lesions in buffalo in Egypt, the clinical significance of which requires further elucidation. Recommended measurements will help guide claw trimming in buffalo to minimise lesions.

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Salem, S., Refaai, W., Raouf, M., Hamed, M., Ezzeldein, S., Eisa, E., Mesalam, A., Maddox, T., Monir, A. (2023). An abattoir study of the prevalence of foot lesions and claw measurements in water buffalo in Egypt. https://doi.org/10.21203/rs.3.rs-3546725/v1

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