ArticleJDS communications2024
Using infrared thermography to determine changes in teat skin surface temperature after machine milking in dairy cows.
Article in JDS communications, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Science of heat mapping: Thermography in musculoskeletal disorders.World journal of orthopedics · 2026Review
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mastitis is among the costliest diseases affecting dairy cows, partly due to the resulting permanent reduction in the quantity and quality of milk produced. Most mastitis cases involve pathogenic organisms entering the cow's mammary gland through the teat canal. The teat has natural defenses against these pathogens that can be disrupted during milk harvesting. These disruptions of the teat's circulatory system and tissue integrity can predispose them to mastitis. Traditionally, machine milking-induced changes in teat blood circulation and tissue integrity have been assessed by means of manual evaluation and ultrasonography. Infrared thermography has previously been shown to produce precise and consistent measurements of skin surface temperatures (SST) on cows' hind teats. Our objective was to describe the variability in the teat SST following machine milking. Describing the variability in teat SST before and after milking could be useful to guide further studies to elucidate the physiology of the effects of milking on teat defense mechanisms. In this observational study, thermographic images of both hind teats from 140 cows immediately pre- and postmachine milking were analyzed. The average SST were subsequently determined at the proximal, middle, and distal aspects of each hind teat using image analysis software. The LSM (95% CI) from general linear mixed models of the pre- and postmilking SST, respectively, were 33.6 (33.5-33.8)°C and 35.4 (35.3-35.5)°C at the proximal aspect, 33.2 (33.1-33.4)°C and 35.2 (35.1-35.3)°C at the middle aspect, and 32.3 (32.1-32.5)°C and 34.0 (33.9-34.1)°C at the distal aspect. The observed increase in SST from pre- to postmilking SST at all 3 aspects of the teat suggest that some of the variability in the SST can be attributed to the milking event. Future research is warranted to investigate the biological relevance of SST changes during machine milking and any potential change in teat defense mechanisms, risk of mastitis, or other pathologies.
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