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The effect of clipping the coat on various reactions of calves to heat

Published online by Cambridge University Press:  27 March 2009

W. Bianca
W. Bianca
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
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Extract

Ten calves were exposed for 3 hr. to an atmosphere in which the dry-bulb temperature was 40° C. and the wet-bulb temperature 33° C, (a) with their normal coats, and (b) after their coats had been clipped.

When clipped the calves tolerated the same hot environment better than they did before they were clipped, as evidenced by significant reductions in skin temperature, rectal temperature, respiratory rate and heart rate, as well as by a lessening of various manifestations of distress.

This effect of clipping was thought to be due mainly to an improvement in skin, evaporative cooling.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 52 , Issue 3 , June 1959 , pp. 380 - 383
Copyright
Copyright © Cambridge University Press 1959

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References

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