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|Title:||Effect of deworming on milk production in dairy cattle and buffaloes infected with gastrointestinal parasites in the Kavrepalanchowk district of central Nepal|
|Authors:||Upendra Thapa Shrestha|
Megha Raj Banjara
Komal Raj Rijal
Colorado State University
Research Laboratory for Biotechnology and Biochemistry
Kantipur College of Medical Science
|Citation:||Veterinary Record Open. Vol.7, No.1 (2020)|
|Abstract:||© British Veterinary Association 2020. Re-use permitted under CC BY-NC. No commercial re-use. Published by BMJ. Background In Nepal, knowledge of proper handling, management and causes of cattle diseases is still limited. The main objective of this study was to explore the impact of deworming on milk production and its effect on milk qualities. Methods A total of 200 faecal samples (100 buffaloes and 100 cows) were collected and analysed for parasitic burden. Half of the infected cattle (buffaloes, Bos bubalis; cow native, B indicus; European, B taurus) were then dewormed with Levamisole Hydrochloride-Oxyclozanide bolus, and the remaining 50 per cent were left untreated. The milk yield from both infected and dewormed cattle was recorded for 30 days and the qualities of milk were analysed. Results The prevalence of parasitic infection was found to be 22.0 per cent. Fasciola hepatica was the predominant parasite (81.8 per cent), followed by Toxocara vitulorum (34.1 per cent), Strongyloides papillosus (6.8 per cent) and Bunostomum phlebotomum (4.5 per cent). The average milk yield (litre/day/cow) significantly increased, which was 1.22 litres per day for treated cows and 1.06 litres for treated buffaloes. The intervention effect of deworming among cows was 0.79 (14.06 per cent increment) and for buffaloes was 0.42 (8.32 per cent increment). After deworming the infected cattle, the protein percentage was significantly improved in cows (P=0.035), whereas the lactose percentage and solid percentage had increased significantly in buffaloes (P=0.002 and P=0.028). Conclusion Antiparasitic treatment in cattle had positive effects on milk qualities such as solid non-fat, lactose, solid percentage and total protein percentage.|
|Appears in Collections:||Scopus 2020|
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