Our cookies

We use cookies, which are small text files, to improve your experience on our website.
You can allow or reject non essential cookies or manage them individually.

Reject allAllow all

More options  •  Cookie policy

Our cookies

Allow all

We use cookies, which are small text files, to improve your experience on our website. You can allow all or manage them individually.

You can find out more on our cookie page at any time.

EssentialThese cookies are needed for essential functions such as logging in and making payments. Standard cookies can’t be switched off and they don’t store any of your information.
AnalyticsThese cookies help us collect information such as how many people are using our site or which pages are popular to help us improve customer experience. Switching off these cookies will reduce our ability to gather information to improve the experience.
FunctionalThese cookies are related to features that make your experience better. They enable basic functions such as social media sharing. Switching off these cookies will mean that areas of our website can’t work properly.

Save preferences

Cattle and Calves

In cattle and calves, blood is supplied to the brain by the major blood vessels of the neck and also by the vertebral artery. The vertebral artery lies close to and above the spinal cord, and will continue to supply blood directly to the brain, even if the major carotid arteries of the neck are cut, provided some cardiac output is maintained.

It is therefore important to stick cattle close to the heart, at the brachiocephalic trunk (see Figure 17). Sticking should be carried out by an incision made with a sharp knife in the jugular furrow at the base of the neck, the knife being directed towards the entrance to the chest to sever the major blood vessels close to the heart (Figure 18). In the interest of good hygiene, two knives should be used first to open the skin and the second to sever the blood vessels.

cattle

Figure 18 Cattle and calves

 

Next: Pigs

Back to top