Techniques for preserving and vaccinating livestock

Currently, the epidemic situation in livestock and poultry in the country is complicated. In Hai Duong, the epidemic in livestock is controlled, livestock farming is developing well. However, due to a number of reasons such as: livestock and poultry are increasing because people are massively re-herding to meet food needs for the last months of the year while small-scale farming is still widespread in residential areas. Slaughter trading activities are increasing rapidly and are difficult to control. Pathogens exist in the environment, when favorable conditions are met, they will penetrate livestock farms and cause diseases, especially avian influenza, lumpy skin disease in cattle, African swine fever, etc.

For livestock and poultry to grow and develop well, farmers need to pay attention to vaccinating livestock against diseases. Techniques for preserving and vaccinating livestock against diseases are as follows:

1.Vaccine storage

Depending on the type of vaccine, there will be different storage conditions according to the instructions on the vaccine vial label (usually vaccines are stored at 2-8 degrees Celsius, protected from light, and kept in the refrigerator). When transporting, vaccines must be stored in specialized tools such as: Styrofoam boxes, ice thermoses, with ice, avoiding strong impacts and direct light.

2. Vaccination

- Vaccination subjects:The province will support 100% of the cost of purchasing vaccines for classical swine fever, swine erysipelas, bovine erysipelas, and avian influenza for all livestock and poultry raised in households. Vaccines for foot-and-mouth disease and blue ear disease in pigs will be supported for sows and boars raised in households. Large farms with foreign elements will be able to self-fund the purchase of vaccines for vaccination and have technical supervision from veterinary staff.

- Vaccination technique:For freeze-dried attenuated vaccines (attenuated vaccines for swine fever, Newcastle, Lasota, etc.), when used, they must be mixed with the manufacturer's physiological solution. The mixed vaccine should be used immediately and used up as soon as possible. For inactivated vaccines, liquid attenuated bacterial vaccines (seal, pasteurellosis, inactivated rabies vaccines, etc.), they must be shaken well before use. If not all of the vaccine is injected within the day, it must be discarded.

Multiple vaccines can be injected into an animal at the same time. However, each vaccine must be injected in a different location and with a separate syringe and needle. Vaccinate only animals that are completely healthy, not stressed, or in their early stages of pregnancy. Monitor the animal's condition for at least 1-2 hours after vaccination and proactively administer medication to treat any reaction to the vaccine.

When injecting, livestock must be restrained to ensure the safety of those involved in the vaccination. Tools used for vaccination must be completely sterilized by boiling for 15-20 minutes, then removed to cool and dry before use.

Injection sites for each type of animal are different according to the instructions of the veterinary staff; cattle are injected under the skin of the neck, pigs are injected behind the ear or on the inside of the thigh; chickens and ducks are injected in the skin of the neck or in the wings and flank muscles.

3. Post-vaccination management

After vaccination, the livestock owner is issued a vaccination certificate. When the vaccination certificate expires, if the livestock is still being raised, the livestock owner must notify the veterinary agency to receive instructions for booster vaccination and be issued a new vaccination certificate.

Each livestock facility and household must have a vaccination logbook for each disease and each type of livestock. Farmers should proactively monitor the disease situation on mass media and regularly monitor their livestock to promptly detect and handle any signs of illness or death.