Evolution of Local Temperature after Thermal Disbudding in Calves: A Preliminary Study

Abstract

Thermal disbudding and dehorning are very common techniques employed for the removal of horn buds in dairy calves. Infrared thermography was used to determine the local temperature before the thermal disbudding procedure, five seconds into the procedure, and two hours after the procedure was finished. Background: Some studies have used thermography to evaluate the local temperature after applying a hot-iron device to produce a permanently visible mark on calves. Our objective was to evaluate the local temperature and the thermal pattern following hot-iron disbudding and to certify that the local temperature reaches the value at which tissues undergo necrosis. Methods: Calves (n = 36) were subjected to thermography scanning of the horn bud area before the thermal disbudding procedure, five seconds into the procedure, and two hours after the procedure was finished. Results: Differences in local temperature before and after hot-iron disbudding were observed. The mean and the maximum temperature of the horn bud area increased in value after the disbudding procedure, leading to changes in the overall thermal pattern. Conclusions: Thermography of the horn bud area before and after thermal disbudding allows for the identification of changes in local temperature and thermal pattern. The local temperature obtained after the hot-iron disbudding procedure exceeds the temperature required for tissue necrosis. Thermographic evaluations help us to effectively discriminate between superficial burns and deep burns such as those induced by hot-iron disbudding.