Flashcards on Introduction to Animal Disease and Welfare

Introduction to Animal Disease and Welfare for Students

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Why do diseased animals have poorer welfare?

Because they suffer from pain, discomfort or stress and cannot cope well with their environment.

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Animal Disease & Welfare

71 cards

Card 1

Question: Why do diseased animals have poorer welfare?

Answer: Because they suffer from pain, discomfort or stress and cannot cope well with their environment.

Card 2

Question: Why is veterinary treatment important for diseased animals?

Answer: Proper veterinary treatment reduces suffering and improves animal welfare.

Card 3

Question: Name three diseases mentioned that reduce animal welfare.

Answer: Mastitis, pneumonia and diarrhoea.

Card 4

Question: Which animals are usually more susceptible to disease in group housing systems?

Answer: Weaker animals, especially those at the bottom of the social hierarchy.

Card 5

Question: What welfare problems can weaker or low-ranking animals experience in group housing?

Answer: They may be chased away, injured or prevented from obtaining enough food.

Card 6

Question: Besides treatment, what should veterinarians and farmers consider to protect animal welfare?

Answer: They should think about preventing unnecessary suffering and take measures to improve living conditions.

Card 7

Question: What is the typical lifespan of cattle and how does that compare to the productive milking life of dairy cattle?

Answer: Cattle live about 12–15 years, but dairy cattle have shorter productive lives; average milking life is about four lactations and low-yield cows may be

Card 8

Question: Define animal nutrition.

Answer: Animal nutrition deals with the substances animals need for growth, maintenance and production (e.g., milk, meat).

Card 9

Question: What are the four main groups used to classify feeding stuffs?

Answer: Minerals; nitrogen-containing proteins; fats and waxy substances; carbohydrates.

Card 10

Question: Give three examples of proteins mentioned in the content.

Answer: Casein (in milk), albumen (in egg white), gluten (in wheat grain).