ALAGE ATVET COLLEGE

DEPARTEMENT OF ANIMAL HEALTH

Animal Health Care Operation II

UNIT OF COMPETENCY: ASSIST WITH GENERAL ANIMAL CARE

MODULE TITLE: ASSISTING WITH GENERAL ANIMAL CARE

TTLM CODE: AGR AHO2 05 1113

1
Lo1. Handle and check animal’s general condition and health

1.1. Animal handling technique

The appropriate handling technique selected could be based on the species, breed, size, weight,
sex, health, age, behaviour and degree of humanisation of the animal. The handling of animals
needs to be done in a way or ways that reduces the stress and anxiety for the animal and
minimizes risk of injury to the animal and to personnel. Handling animals should be done in a
caring and respectful manner at all times. The principles of good livestock handling are similar
for the different species. All livestock are herd animals and will become agitated when separated
from the others. If alone animal becomes agitated, place it with other animals where it is likely to
become calmer.

Animal welfare

Animal welfare means ensuring that all animals used by mans have their basic needs fulfilled in
terms of feed, shelter and health and they experience no unnecessary suffering in satisfying
humans need.

The five freedoms of animals

The five parameters or checklists which are used to evaluate effective animal welfare practices
are the followings:

 Freedom from hunger and thirst (ready access to water and feed)

 Freedom from pain, injury and disease (prevention and treatment)

 Freedom from heat and distress (prevent mental suffering)

 Freedom to express natural behaviour ( provide sufficient space)

 Freedom from discomfort

1.1.1. Understanding Flight Zone and Point of Balance

Handlers who understand the concepts of flight zone and point of balance will be able to move
animals more easily.

2
Flight zone

The flight zone is the animal’s personal space and the size of the flight zone is determined by the
wildness or tameness of the animal. Other animals will begin to move away when the handler
penetrates the edge of the flight zone. If all the animals are facing the handler, the handler is
outside the flight zone.

Point of Balance

The point of balance is at the animal’s shoulder. All species of livestock will move forward if the
handler stands behind the point of balance. They will back up if the handler stands in front of the
point of balance.

1.1.2. Animal Approach

The proper approach to a large animal is critical to working with them safely. Most large animals
can see at wide angles around them, but there is a blind spot directly behind their hindquarters
beyond which they cannot see.

 Any movement in this "blind spot" will make the animal uneasy and nervous.

 The safest approach is to "announce" your approach through a touch to their front or side.
(See figure 1)

Figure 1

 Most large animals will kick in an arch beginning toward the front and moving toward
the back. Avoid this kicking region when approaching the animal (See figure 2)

Figure 2

3
  A frightened cow or horse will plow right over you. It is safer to use proper handling
facilities made especially for separating large animals.

 When you are inside a handling facility or milking lane, always leave a way to get out if
it becomes necessary. Try to avoid entering a small area enclosed with large animals
unless it is equipped with a man-gate that you can get to easily.

 When catching a horse, approach from its left shoulder. Move slowly but confidently,
speaking to the horse as you approach. Read the horse's intention by watching its body
language.

1.1.3. Specific Handling Methods

Specific handling methods vary with species. However, some general handling rules for all
animals include the following:

 Most animals respond favorably to routines having calm, deliberate responses.

 Avoid loud noises and quick movements.

 Move slowly and deliberately.

 Male animals should be considered potentially dangerous at all times. Proper equipment
and facilities are necessary to assure safety. Extreme caution should be practiced when
handling male animals.

 The size, mass, strength, and speed of an individual and herds of animals should never be
taken lightly. Animals will defend their territory and should be worked around keeping in
mind that there is always the potential for harm.

 Sight reductions lowers stress levels, thus having a calming effect on the animal.

 Handling facilities should be painted in one color only, since all species of livestock are
likely to balk at a sudden change in color or texture.

4
1.2. Safe work practices including occupational health and safety (OHS)

Safe work practices will include the use of personal protective clothing and equipment, work
safely by understanding animal behavior, controlling diseases (zoonosis), Implementing
good housekeeping practices etc. Protocols for safe work practices include:-

 Hazard identification and risk minimization,

 Handling, use, storage, transport and disposal of chemicals and

 Handling and disposal of biological wastes.

1.2.1. Understand animal behavior

Animals experience hunger, thirst, fear, sickness, injury and strong maternal instincts. They also
develop individual behavior patterns such as kicking or biting. The handler should be aware of
these behaviors and take necessary safety precautions, including the use of personal protective
equipment.

Horses and Mules commonly kick toward their hindquarters, while cows kick forward and out to
the side. Cows also have a tendency to kick toward a side with pain from inflammation or
injuries. For example, if a dairy cow is suffering from mastitis in one quarter, consider
approaching her from the side of the non-affected udder.

Livestock with young exhibit a maternal instinct. They are usually more defensive and difficult
to handle. When possible, let the young stay as close to the adult as possible when handling.

1.2.2. Controlling Diseases

Handlers should also be concerned with zoonotic diseases, which are illnesses that can be
transmitted between humans and animals. Leptospirosis, rabies, brucellosis, salmonellosis and
ringworm are especially important. To reduce exposure to disease, use basic hygiene and
sanitation practices, which include prompt treating or disposal of infected animals, adequate
disposal of infected tissues, proper cleaning of contaminated sites, and proper use of personal
protective equipment. Sanitary measures, including hand washing before touching food, eye,
etc., should be followed.

5
1.2.3. Housekeeping

Keeping your work area clean and free of debris will help provide a safe working environment.
Check for and eliminate any sharp corners or protrusions in walkways. Clean concrete ramps and
floors regularly to prevent slips and trips.

1.3. General condition and health of an animal.

The animal’s condition may be checked by weighing and condition scoring. Health status may be
determined by general observation of the soundness, wellbeing and alertness of the animal.
Unusual condition or health of the animal should be promptly reported to supervisor.

1.3.1. Recognizing Ill Health in Animal

There are degrees of ill health ranging from the animal that is merely "off-colour" to one that is
desperately ill. An animal that looks "not quite right" should be observed closely until it appears
fully recovered. If it is incubating a serious disease, an early diagnosis could save the animal. By
checking the vital signs of the animal, the owner can receive early warning that something is
wrong. Seriously ill animals must receive immediate and urgent veterinary attention.

The first sign that an animal is becoming sick is that it picks at or refuses food. It may drink
more or less water than normal, depending on the illness. The eyes will be dull, and on closer
inspection, the mucous membranes may have changed colour. Deep red membranes indicate
fever; pale membranes show anemia; yellow membranes indicate a liver disorder, while blue-red
membranes show heart and circulatory problems, or pneumonia.

The coat may look dull and dry. The animal might be sweating (except for dogs). A cold sweat
indicates pain while a hot sweat indicates fever. If the animal is in pain it will probably be
restless (getting up and down and pacing about) and it might even be groaning.

The animal will either scour (i.e. pass very loose droppings), or will become constipated and pass
no droppings at all. The passing of urine might also cease. A very sick animal will lie down for
long periods and will not get up when approached.

6
The vital signs of a sick animal will change. The temperature may go up or down. A rise in
temperature of one or two degrees usually indicates pain, while a rise of more usually indicates
infection.

The rate of respiration, and the way the animal breathes could also show changes. With pain or
infection, breathing becomes more rapid. In a very sick animal, breathing can be laboured and
shallow.

A slightly increased pulse rate suggests pain, while a rapid pulse suggests fever. An irregular
pulse can indicate heart trouble. In a very sick animal, the pulse is weak.

1.3.2. Physical Condition (Animal’s Body Condition)

The animal’s body condition can be checked by weighing and condition scoring. Fluctuation in
bodily condition can be most accurately determined by weighing the animal at regular intervals.
Changes in bodyweight can occur gradually or with great rapidity. Severe wasting is a common
accompaniment of old age, severe intestinal parasitism and extensive or diffuse neoplasia

Body condition scoring

Body condition scoring describes the systematic process of assessing the degree of fatness of an
animal. It is usually easy to assess the bodily condition of the animal by simple inspection except
in those animals with long hair or wool. The method is unsatisfactory only in long-haired or
long-wooled animals, in which it is necessary to run the hand over the reference certain parts of
the body (ribs, spine, shoulder, pelvis, and root of tail). Physical condition may be classified as
being normal, obese, fat, thin or emaciated.

 In normal, well-conditioned animals, all parts of the skeleton are covered with flesh,
giving the body a rounded appearance.

 In those in poor (thin) condition, various parts of the skeleton are prominent (e.g. ribs and
pelvis) and the supra-orbital fossae are deepened.

 The difference between thinness and emaciation is one of degree; in addition, however,
the coat is lustreless, staring and dry, the elasticity of the skin is reduced and the mucous
membranes are pale and watery.
7
  Emaciation (cachexia) is a sign of disease.

Loss of bodily condition can be caused in various ways. It occurs when too little food is provided
or eaten, when too much nutrient material is being metabolized or when the ingested food is
inadequately digested or inefficiently utilized following absorption. The following possibilities
should be considered: dietary errors; loss of power to prehend food or unwillingness to do so
because of pain; chronic wasting diseases, as for example, Johne's disease, cobalt deficiency,
parasitic gastroenteritis, fascioliasis, tuberculosis, pyelonephritis, internal neoplasia, etc.;
diseases arising from disturbance of metabolism, such as diabetes mellitus; or excessive fluid
loss from the body.

The opposite of emaciation is the excessive deposition of fat in the body. If this is sufficient to
cause systemic disturbances (dyspnoea, etc.), it is described as obesity or adiposity. In many
species, excessive deposition of fat is produced by deliberate overfeeding, as in the case of cattle
being fattened prior to slaughter. Even without an excessive intake of food, however, certain
diseases, particularly of the endocrine glands (thyroid, pituitary), cause an excess laying down of
fat because of reduced basal metabolism. Castration of male animals increases deposition of fat.
Fat may be laid down over the whole body, or only in certain parts (e.g. in the crest in the
stallion, at the base of the tail in the 'fat-tailed sheep).

Gross obesity usually indicates that the cause has been present for a considerable length of time.
Extreme emaciation may also be the result of a chronic process but, as in sub-acute grass
sickness in the horse, it may develop within a week.

Weighing of animals

Why should you weigh your livestock?

Livestock owners often need to know the weight of their animal’s in order to determine
proper feed rations, to administer the proper dosage of a medication, or to track how
individual animals grow and use their feed, to monitor animal health, for breeding purpose, to
determine weaning weight and to select animals by weight for sale and slaughter. Approved
and properly calibrated livestock scales are the most accurate and consistent method for
determining body weight. However, there are several methods that can be used to determine

8
 an animal’s weight when access to scales is not possible: visual observation or guessing,
weigh tapes, and weight estimation formulas.

Visual observation is usually very in accurate and not recommended for use when
determining rations, medication dosages, or when an accurate weight is important.

Animal Weight Calculations

You can calculate animal weights with reasonable accuracy by taking two body measurements
(body length and heart girth) and applying some simple math. Measuring heart girth and body
length with a pocket tape is easy, cheap, rapid, and well accepted by the breeders.

Steps Measuring Tape

1. Place the tape over the animal’s back just behind the withers or hump and catch the other
side under the animal.
2. Position the tape so it passes over the girth groove and take a reading in centimeters or
inches. This measurement is the "Girth".
3. Ask someone to hold the end of the tape at the point of shoulder and take a reading at the
point of buttock. This measurement is the "Length". (For the other livestock)

 Ask someone to hold the end of the tape at the point of between the ears (poll) and
take a reading at the point of the base of the tail. This measurement is the "Length".
(In swine)

9
 4. Enter your values obtained in Steps 1, 2 and 3 and apply the formula to calculate body
weight of the animal.

Evaluate weights for common livestock

Ruminants (Cattle, Sheep, Goat) Weight

1. Measure the length of body, from the point-of-shoulder (A) to the point-of-rump or pin bone
(B).
2. Measure the circumference or heart girth (C). Measure from a point slightly behind the
shoulder blade, down the fore-ribs and under the body behind the elbow all the way around.
3. Take the values obtained in Steps 1 and 2 and apply the following formula to calculate body
weight:
Heart girth x heart girth x body length divided by 300 = weight in pounds.
HINT
1 pound= 0.4536 kg
1 cm= 0.4 inch
Example:
Heart girth (76”) X heart girth (76”) X body length (66”) divided by 300 = 1,270 pounds.
76 X 76 = 5,776
5,776 X 66 = 381,216
381,216 divided by 300 = 1,270 pounds

10
Dairy Heifer Weights

1. Measure the circumference (heart girth) of the animal (see picture).

2. Use the table to calculate the average weight for the age within 95% accuracy.

Age in
Months Holstein Ayrshire Guernsey Jersey

(in.) (lb.) (in.) (lb.) (in.) (lb.) (in.) (lb.)

Birth 31 96 29½ 72 29 66 24½ 56
1 month 33½ 118 32 98 31½ 90 29½ 72
2 months 37 161 35½ 132 34½ 122 32½ 102
4 months 43½ 272 42¾ 236 41¼ 217 38¼ 181
6 months 50 396 48¼ 340 47 304 44½ 277
12 months 62½ 714 59 583 58¼ 549 56½ 520
15 months 65¼ 805 63 703 61¼ 640 59 585
18 months 68½ 912 66 781 65 727 61½ 660
1,02
21 months 71½ 68½ 885 67½ 816 64 740
5

11
Horse Weights

1. Measure the length of body from the point-of-shoulder (A) to the point-of-rump (B).
2. Measure the circumference (heart girth) of body (C). Measure from the base of the
withers, down under the belly, just behind the elbow and foreleg, and all the way back
around.

3. Take the values obtained in Steps 1 and 2 and apply the following formula to
calculate body weight:
Heart girth x heart girth x length divided by 330 = weight in pounds.
Example:
Heart girth (70”) X heart girth (70”) X body length (65”) divided by 330 = 965 pounds.
70 X 70 = 4,900
4,900 X 65 = 318,500
318,500 divided by 330 = 965 pound

Swine Weights
1. Measure the length of body from A to B. Do this by restraining the animal and
measuring the length of body from between the ears (poll) over the backbone to the base
of the tail.
2. Measure the circumference (heart girth) of body (C).
3. Take the values obtained in Steps 1 and 2 and apply the following formula to
calculate body weight:

Heart girth x heart girth x length divided by 400 = weight in pound.

Note: For hogs weighing less than 150 pounds, add 7 pounds to the weight figure

12
 obtained from this formula.

Camel Weights
1. Measure the height of shoulder (from point of scapula to the base of fee).
2. Measure the circumference (heart girth) and circumference of the hump.
3. Take the values obtained in Steps 1 and 2 and apply the following formula to calculate body
weight:

Heart girth x circumference of hump x shoulder height multiply by 50 = weight in pound.

Tips for increasing Accuracy and Safety

 Make certain the animal is standing directly on level ground.

 Have someone stand on the opposite side to help with the girth measurement.
 A cloth measuring tape is preferred.
 Be calm, don’t rush in. Make sure the animal is comfortable with the measuring tape.
 The weight estimation formulas and weigh tapes may be used effectively for many
animals, but are not highly accurate for pregnant animals or those with extreme
conformational irregularities.

Things you’ll need

- Weight or measuring tape - Helper - Calculator (optional) - Animal

13
LO2 CLEAN ANIMAL HOUSING

2.1 Maintenance and cleaning animal house

2.1. 1 Animal housing: cleaning and disinfection

Cleaning is the removal visible dirt, organic matter and stains by physical or chemical means.
Cleaning includes brushing, vacuuming, dry dusting, washing or damp mopping with water
containing a soap or detergent. Disinfection is physical or chemical means of killing
microorganisms, but not necessarily spores. Disinfectant are chemical or mixture of chemicals
used to kill microorganisms, but not necessarily spores. Disinfectants are usually applied to
inanimate surfaces.

Cleaning and disinfection should be done before the animals are reintroduced into the facility.
Depending on the nature of the disaster or the type of enclosure in which the infectious disease
occurred, such as a broiler house, layer house, milking parlor, exhibit enclosure, or barn, special
cleaning and disinfection procedures may be required. An important point to remember is that
disinfectants will not work if the surface to be disinfected is not clean before applying the
disinfectant! It is almost impossible to disinfect dirt! In other words, cleaning and disinfection
are two entirely separate procedures. The facility must be cleaned first. After the facility is
cleaned, then it can be disinfected.

Animal House means a place where animals are reared/kept for experiments or testing purposes.
The design of any livestock facility requires careful planning to optimize production and to keep
you, the operator, happy. Well design facilities should be efficiently units that save labor, protect
animals and improve overall management of the production unit.

2.2 Cleaning equipment, materials and agents

Cleaning equipments and materials include broom, dustpan, bucket, mop, vacuum cleaner and
water. Disinfectants are chemical agents that kill pathogens on contact. The choice of
disinfectant depends on the purpose of disinfectant. In the case of notifiable disease, it must be
active against a defined pathogen.

14
Agents used for cleaning and disinfectants grouped in to five group this includes soap and
detergent, oxidizing agent, alkalis, acids and aldehyde.

2.3. Waste disposal

Only animal waste from the keeping of domestic animals is accepted. A maximum of two bin
liners can be deposited per household per day, and waste must be double bagged before disposal.
Please inform site staff of the waste type before placing in the household waste bin for final
disposal. Waste from livestock, breeding, boarding, stabling or exhibiting of animals is not
accepted.

15