| Popis: |
As part of a cross-sectional study in Norwegian Red Cattle, associations of lameness, lesions at the tarsus, claw shapes and claw lesions to time of culling and carcass characteristics were examined. Fifty-five tie-stall herds and 57 free-stall herds were sampled by computerized systematic selection and 2665 cows were trimmed by 13 specifically trained claw trimmers, during the late winter and spring of 2002. After exclusions, 2645 cows were included in this study. Most claw lesions were mild (score 1). The prevalence of moderate and severe lesions (2 + 3) did not exceed 5% for any of the lesions. The hazard ratios (HR) for time of culling were identified using Cox regression analyses incorporating herd as a random effect in a positive stable frailty model. Associations to carcass characteristics were examined using regression analysis (Proc Mixed) with lameness and each disorder as independent fixed variables. Lameness in lactation 1 was associated with earlier culling (HR = 4.2) and lower conformation class of the carcass (− 0.76) whereas lameness in lactation 2 was associated with lower carcass weight (− 42.5 kg) and economic value (− 2113 Norwegian kroner, 8.1 NOK = 1 €). Lameness in lactations ≥ 3 was associated with lower conformation class (− 0.57). Lesions at the tarsus in lactations ≥ 3 were associated with lower carcass weight (− 15.9 kg), conformation class (− 0.51), fat cover class (− 1.2) and economic value (− 650 NOK). Corkscrewed claws in lactation 2 were associated with lower weight (− 21.6 kg). Heel-horn erosions score 1–2–3 in lactation 1 were associated with lower fat cover class (− 0.68), and heel-horn erosions score 3 in lactations ≥ 2 were associated with earlier culling (HR = 7.7). Haemorrhages of the white line score 1–2–3 in lactation 2 were associated with higher economic value (506 NOK). Haemorrhages of the sole score 2–3 in lactation ≥ 2 were associated with earlier culling (HR = 2.1). Sole ulcers score 1–2–3 in lactation 2 were associated with higher conformation class (0.95). |
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