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Ethology for veterinerian an introduction

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Ethology for veterinarians is a course that focuses on the scientific study of animal behavior, particularly in the context of veterinary medicine. It covers key aspects of animal behavior including social interactions, communication, learning, instincts, and responses to different environmental stimuli. The course is designed to help veterinarians understand normal versus abnormal behaviors in a variety of species, such as domesticated pets, livestock, and wildlife.

Topics may include:Behavioral patterns and their evolutionary significanceStress, fear, and aggression managementHuman-animal interactionsDiagnosis and treatment of behavioral disordersApplication of behavioral principles in clinical practicecourse typically covers the following key topics:Introduction to Ethology: Basic principles, history, and significance of animal behavior in veterinary medicine. Behavioral Development: How genetics and environment influence behavior from birth to adulthood. Learning and Conditioning: Mechanisms of classical and operant conditioning, habituation, imprinting, and social learning.

Communication in Animals: How animals use visual, auditory, chemical, and tactile signals to communicate. Social Structures and Behavior: Social hierarchies, territoriality, group dynamics, and cooperative behaviors. Normal vs.

Abnormal Behavior: Identifying and differentiating typical behaviors from behavioral disorders in various species. Fear, Aggression, and Stress: Causes and management of fear, aggression, stress-related behaviors, and anxiety in animals. Human-Animal Interaction: The impact of human handling, socialization, and training on animal behavior and welfare.

Behavioral Disorders: Diagnosing and treating issues like separation anxiety, compulsive disorders, and aggression in clinical settings. Animal Welfare and Ethics: The role of veterinarians in promoting animal welfare through an understanding of behavioral needs. Species-Specific Behavior: Behavior patterns of common domestic animals (dogs, cats, horses, livestock) and exotic species.

Environmental and Enrichment Strategies: Use of environmental modifications and enrichment to promote natural behavior and reduce stress. These topics help veterinarians improve animal welfare, prevent behavioral issues, and offer behavior-based treatment in clinical practice.

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practical bacteriology from scratch your safety first take care when working with pathogenic microorganisms wear coat when you are in lab and remove after finish keep the lab disk for equipment only wear gloves when dealing with microorganisms clean clean table before and after test mask eye protect keep your hand away from mouth and eye and nose use mechanical pipetting report the spill and disinfect the area well wash hands after any procedure deal well with fire smooth small one with towel large one use expenditure follow the instructions included in lab safety manual be professional in handling microscope there are many types with many uses bright field microscope dark field microscope phase contrast microscope fluorescent microscope electro microscope it is essential tool practice using the microscope with low power medium power high power and take care when use oil immersion lens sterilization the most important topic in microbiology without keeping your environment sterile it is impossible to obtain Apure culture sterilization methods heat sterilization sterilization by radiation sterilization by disinfectant chemicals use of antimicrobial bacterial culture is a method for isolate bacteria the culture may be natural in origin or synthetic or both culture may be ordinary enriched blood agar is enriched media They contain substances Blood ,Serum. Extract of plants or animal tissues that enhance growth of bacteria Heated blood agar chocolate agar ▪ heated blood agar chocolate agar heating blood ▪ in water path at 75c for 10 minutes ▪ Until blood become chocolate brown in color differential or specific and see it in colonies which in appearance characteristic after culture we need to sea the bacterial cell clearly stain our tool to change the background and sea bacterial morphology and enhance the contrast we sea details differential or structural preparing the smear and fix on Bunsen flame simple stain like methylene blue crystal violet negative staining is simplest method differential stain differentiate the bacteria into two groups like gram stain differentiate bacteria into gram +ve gram -ve it is invented by hans gram he use methylene blue as basic stain iodine as bacteria are not decolorized and remain violet after decolorization carbol fuchsine a red counter stain is used to impart a pink color to the decolorized gram negative organisms The acid fast stain is a different stain in 1882 Paul Ehrlich discovered mycobacterium tuberculosis the causative agent of tuberculosis retained the primary stain even after washing with an acid alcohol mixture most bacteria are decolorized by acid alcohol only family mycobacteriacae and nocardiacea The cell wall of acid fast contain wax like lipid called mycolic acid render the cell impermeable to most stain technique developed by franz zeil and fredrch neelsen capsule stain Some bacteria are surrounded by slimy layer called capsule some glycoprotein some polypeptide all appear water soluble heat fixed smear destroy the capsule if not fixed slide from slide combine negative and simple staining species of bacteria related to genera bacillus or clostridium produce heat resistant structure called spores resistance to chemicals and heat due to thick tough spore coat Schaeffer- Fulton methods utilize malachite green to stain the endospores and safranin or carbol fuchsin to stain the vegetative portion of the cell green spore contained in pink vegetative bacilli bacteria to continue its life and defend herself produce enzymes like oxidases catalase coagulase we use these enzyme in identifying every bacteria biochemical test are designed for this purpose step by step you can be bacteriologist just keep going

master layer farm management the business of millionaires

Udemy Instructor

introduction history of industry POULTRY-KEEPING is interesting because it gives pleasure as well as profit to persons of both sexes, all ages all walks in life m all sections of the country It is useful alike on the farm and in the City back-yard In the cold in the sunny, in the hill and mountain country, or on the plain It may be conducted as an exclusive business or as a side line It affords pleasure and profit for rich and poor It is the universal agricultural industry he best way to start a poultry enterprise is to begin modestly and let the business build its increases It is believed that poultry production started in Asia over 3000 years ago. Although some records suggest that chickens were raised around 3200 BC, archaeological evidence only goes back to about 2000 BC. It is considered that chickens originate from India, and that the red jungle fowl is an ancestor to today’s modern chicken. The breeding of chickens in captivity dates back to at least 1400 BC in Egypt. But intensive poultry production only before 7500 BCE. Chickens were brought to Sumer In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, arrived in Greece around 800 BCE, where the quail had been the primary source of eggs IN ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course The dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance by using a drying process. intensive poultry production only began in the 20th century. Indeed, the past 100 years have seen an impressive growth, chiefly in the production of chickens and eggs, turkeys, ducks, and geese. It is the advent of vaccination for conditions such as Marek’s disease, in addition to preproducing good quality day-old chicks starts with the breeder flock. Not only is the quality of the egg important, but also the health and nutritional status of the breeders are having an impact on day-old markable improvements in nutrition, genetics, and management, that has allowed the poultry industry to quickly develop since the late 1960s In general we can divide the factors associated with chick quality in two categories: EGG RELATED FACTORS hatchery and brooding management factors (egg handling , incubation, chick processing and placement SOURCES OF CHICKENS Primary breeding companies supply the breed performance These white hybrid layers are capable of laying 324 eggs per hen housed at 72 weeks of age with a feed conversion of 3.04 pounds of feed per dozen or 1.91 kg feed per kg of egg.der stock chickens for various breeder/hatchery companies who then supply the day-old pullet chicks to be grown into laying hens housing system feeding program in general lighting program economy of layer farm indices layer health management vaccination program suggested vaccination program spray vaccine onovo vaccine hatchary vaccine fowl pox vaccine cleaning disinfection receiving baby chicks automation in layer farm egg collection manure removal flock following rearing table postmortem procedures serology how to take blood sample how to make Elisa test Elisa software

poultry farming Bacterial diseases hindering satisfying prod

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aclear example of poultry disease hinder satisfying poultry production is collibacillosisThis is the localized or systemic infection caused by avian pathogenic Escherichia Coli (APEC). It manifests in diverse ways such as acute fata septicemia, subacute pericarditis, airsaculitis, salpingitis/ peritonitis, cellulitis and lymphocytic depletion of bursa and thymus.This infection is seen worldwide in chickens, turkeys, etc. Morbidity varies, mortality is 5-20%. The infectious agent is moderately resistant in the environment, but is susceptible to disinfectants and to temperature of 80*c.ECONOMIC IMPORTANCE OF COLIBACCILOSISColibacillosis causes elevated morbidity and mortality leading to economic losses in the poultry farms especially around the peak of egg production, reduced FCR and carcass condemnation at processing in broilers.In LayersThere is sudden mortality with the absence of typical clinical signs due to the stress factors associated with egg production and systemically accompany by decrease in egg production and increase of poor-quality eggs.In BreedersWhen contamination of eggs with E. Coli lead to decrease hatchability and when there is in ovo contamination during incubation of eggs, this will also lead to production of poor-quality chicks with poor livability.In BroilersWhen there is systemic infection, this will lead to poor FCR (feed conversion ratio) and increased mortality, skin infection will cause inflammation of subcutaneous tissue which will lead increase condemnation of carcass at processing level.in 9 section I discuss the most important bacterial diseases affect poultrysection 1 introductionsection 2 how to investigate afield problemsection3 disease survailance necropsy - lab dignosissection4 chalamidiosis the most important zoonotic disease section5 infectious coryzasection6 salmonolosissection 7 fowl cholerasection8 mycoplasmosissection9 colibacillsis

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Ethology for veterinerian an introduction

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Ethology for veterinerian an introduction

About this course

Skills you'll gain

Available Coupons

Course Information

This course includes:

Share this course

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practical bacteriology from scratch

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