Dr Marjorie Orr, lifestyle farmer and veterinarian (retired)

Dr Marjorie Orr, lifestyle farmer and veterinarian (retired)

horseWe all know of fat cresty-necked ponies and horses that are prone to laminitis (tender feet or founder).  

hoofFoot scald and footrot become much more common during prolonged spells of wet weather and they are not easy to deal with.

horseMud fever (greasy heel) and rain scald also known as dermatophilosis are all too common in horses in New Zealand.

droughtEl Niño is now well established and it’s highly likely to continue over summer and into autumn (90% chance). 

goateyewCAE is a disease of goats caused by a virus. It is present in many herds throughout New Zealand. It tends to develop into clinical disease when goats are under stress, for example in dairy goats kept in relatively intensive conditions. There is no cure for CAE.

meatboardwRod Slater is correct in some of his responses to my article on home-kill vs meat works meat, however as he rightly points out, when I said home-kill was 'better' I was focussing on better welfare for the animals and a better financial deal for the farmer (who can make use of the whole carcase). I believe that these are issues that are important to most lifestyle farmers.

shearingWhen you shear a sheep or a goat, you remove its weather-proofing. After all, a fleece is warm when it's cold, it prevents sunburn on clear sunny days and it's windproof and water-proof. So shearing leaves sheep and goats very vulnerable to the elements. Here's some advice on how to keep your stock happy after shearing.

1080 Poisoning

possumWhether we like it or not, 1080 poison is widely used to kill introduced mammalian species that may threaten native wildlife and harbour TB. Occasionally large pest-killing operations take place in areas not readily accessible on foot. Licensed operators drop 1080-laced bait from planes and helicopters over huge areas of forest. The target animals are usually possums, rats and stoats.

 

meatThose of you who have eaten home-killed meat will have noticed that it is more tender and tastier than meat from animals killed in the freezing works. This is partly because commercial operators must comply with a regulation requiring that stock are visibly clean when presented for slaughter.

drenchingIn recent years, a lot of progress has been made in understanding how to control worm burdens in livestock. However it's a hugely complex issue, not least because of the widespread problem of drench resistance! This makes it difficult for lifestylers to know how to deal with worms in their stock.

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