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Abstract

The study was conducted on three claw horn areas (walls, soles and heels) in dairy cows. Claw horn samples were collected from cows at first lactation without signs of lameness. The changes in the hardness, the fat content and the swelling under the influence of manure from intensively reared cows were evaluated. The hardness and fat content were determined by the beginning of the experiment and at 7-day intervals for 28 days stay in manure. The swelling of hoof zones was done by placing samples in graduated cylinders filled with manure and distilled water for 48 h. The hardness of claw walls decreased most significantly during the first 14 experimental days (3.75 Shore A units). For the same period, fat content of this claw zone underwent the most significant reduction. In the sole area, the hardness decreased most intensely during the first 14 days – by 8.15 Shore A units which was in agreement with claw fat reduction in this area. A similar trend was observed in heels, where the hardness decreased most considerably until the th day by 3.85 Shore A units and between days 7 and 14 – by 4.45 Shore A units. The respective fat content reduction was by 0.75 and 2.79 mg/g DM. The significant loss of claw horn fat predisposes to water penetration and a strong swelling of keratin. The strongest and most prolonged swelling was detected in the heel area, which enlarged their volume until the 48th experimental hour up to 8 cm, and where fat content decreased the most compared to other studied claw horn zones.

Keywords

• Manure mass, claw horn, keratin, fat, softening, swelling

Investigation of Manure-Induced Physicochemical Changes of the Claw Horn in Dairy Cattle

Abstract

ABSTRACT

The study was conducted on three claw horn areas (walls, soles and heels) in dairy cows. Claw horn samples were collected from cows at first lactation without signs of lameness. The changes in the hardness, the fat content and the swelling under the influence of manure from intensively reared cows were evaluated. The hardness and fat content were determined by the beginning of the experiment and at 7-day intervals for 28 days stay in manure. The swelling of hoof zones was done by placing samples in graduated cylinders filled with manure and distilled water for 48 h. The hardness of claw walls decreased most significantly during the first 14 experimental days (3.75 Shore A units). For the same period, fat content of this claw zone underwent the most significant reduction. In the sole area, the hardness decreased most intensely during the first 14 days – by 8.15 Shore A units which was in agreement with claw fat reduction in this area. A similar trend was observed in heels, where the hardness decreased most considerably until the 7^th day by 3.85 Shore A units and between days 7 and 14 – by 4.45 Shore A units. The respective fat content reduction was by 0.75 and 2.79 mg/g DM.  The significant loss of claw horn fat predisposes to water penetration and a strong swelling of keratin. The strongest and most prolonged swelling was detected in the heel area, which enlarged their volume until the 48^th experimental hour up to 8 cm³, and where fat content decreased the most compared to other studied claw horn zones.

Key Words: Manure mass, claw horn, keratin, fat, softening, swelling

 

 

ÖZET

GÜBREYE MARUZ BIRAKILAN SÜTÇÜ SIĞIRLARIN TIRNAK YAPILARINDA MEYDANA GELEN FİZİKOKİMYASAL DEĞİŞİMLERİN İNCELENMESİ

Bu çalışma sütçü sığırlarda üç farklı tırnak bölgesinde (duvar, taban, ökçe) yürütülmüştür. Tırnak örnekleri birinci laktasyonunda topallık göstermeyen sığırlardan toplanmıştır. Entansif yetiştirilen ineklerde tırnağın sertliği, yağ içeriği ve şişme gibi özelliklerinde gübreye bağlı şekillenen değişimler incelenmiştir. Sertlik ve yağ içeriği çalışmanın başında ve tırnağın gübre içinde kaldığı 28 gün boyunca 7 şer gün aralıklarla ölçülmüştür. Tırnak yapısındaki şişme düzeyleri, örneklerin 48 saatlik bir süreyle su ve gübre ile doldurulmuş dereceli silindire bırakılmaları sonrası belirlenmiştir. Tırnak duvarındaki sertlik araştırmanın ilk 14 günü içerisinde önemli derecede azalmıştır (3,75 Shore A birimi). Aynı periyotta, tırnağın yağ içeriğindeki en belirgin düşüş şekillenmiştir. Taban bölgesinde ise sertliğin en yoğun şekilde düştüğü ilk 14 gün boyunca 8,15 Shore A birimlik azalma bu bölgedeki yağ düşüşüyle uyumludur. Benzer şekilde ökçe bölgesinde de düşüşün en yoğun olduğu 7. güne kadar 3,85 shore A birimlik, 7. ve 14. günler arasında ise 4,45 Shore A birimlik bir düşme gözlemlenmiştir. Yağ içeriğindeki düşüşler ise sırasıyla; 0,75 ve 2,79 mg/g DM şeklindedir. Tırnak bölgesindeki yağ düzeyinin belirgin olarak azalması, tırnağı su penetrasyonuna ve keratin dokusunun aşırı şişmesine yatkın kılar. En şiddetli ve uzun süren şişlik ökçe bölgesinde saptanmıştır. Bu bölgede deneyin 48. saatine kadar hacim 8 cm³'e çıkmış ve yağ içeriği çalışmada incelenen diğer tırnak bölgelerine kıyasla daha fazla azalmıştır.

Anahtar Kelimeler: Gübre, tırnak, keratin, yağ, yumuşama, şişme

Keywords

• Gübre, tırnak, keratin, yağ, yumuşama, şişme

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