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It was the second dead cow that really got our attention.
Earlier that week, I had received a call from a rancher who had found one of his cows dead in a pasture.
“Wow, I finally understand the problem a few persistently infected (PI) calves can have on my cattle. More than 60 percent of the cattle in all my pens and pastures were exposed to BVD because 30 percent of the loads I received had one or more BVD-PI calves on them.” This is a typical statement a cattleman makes after experiencing a BVD-PI herd health problem.
Clostridial vaccines (often referred to as “7-way,” “8-way” or “9-way” vaccines) are some of the most frequently used products in beef cattle production today.
Animal health vaccine usage is a confusing and misunderstood process by many cow-calf ranches throughout the U.S. With confusion comes many questions. Why have we chosen the vaccines we use in our beef cattle production systems?
Consumer concerns regarding the potential for antibiotic use in livestock production to result in antibiotic residues in animal products is creating changes in purchasing decisions of many restaurant chains.
There are many commercial vaccines available to protect cattle against infectious agents. Some are modified-live vaccines, and others are killed products. It’s not always easy to decide which ones are best when vaccinating calves.
Eliminating spores that cause clostridial disease from a cattle herd’s environment is virtually impossible. Successful treatment of an infected animal is rare, and the first sign is usually death. However, with proper management and vaccination, producers can prevent losses associated with clostridial diseases.
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