COMPARISON OF HOT-IRON AND FREEZE BRANDING ON CORTISOL-LEVELS AND PAIN SENSITIVITY IN BEEF-CATTLE

Thirty yearling (450-500 kg) heifers of mixed breeds (Hereford, Charol ais, Angus and Shorthorn) were habituated to handling over a 14 +/- 2 d period before branding and were fitted non-surgically with jugular c atheters 1 d before branding. On the day of branding, heifers were ass igned to hot-iron brand (H), freeze brand (F), or control (C) treatmen ts according to a predetermined randomized branding order (n = 10 per treatment). Blood samples were obtained at 20 and 0 min before and 20, 40, 60, 80, 100, 120, 140, 160 and 180 min after application of brand ing treatments. To detect stress-induced analgesia, each animal's sens itivity to pain was assessed by measuring the time it took them to res pond to a thermal energy source (laser) applied to their hind legs. Fo ot-lift latencies were obtained 0, 10, 20, 60 and 120 min after the tr eatments were imposed. Sensitivity to touch also was assessed 1 and 7 d after branding by placing pressure on the brand site and measuring t he amount of movement by the animals. Both H and F heifers had higher mean plasma cortisol concentrations than C animals 20 and 40 min after branding (P < 0.05). However, hot branding was found to cause a more pronounced cortisol response than freeze branding at 40 min (P < 0.05) . No treatment differences in foot-lift latencies or sensitivity to to uch were observed. Both branding methods cause discomfort in cattle; h owever, hot branding appears to cause a greater acute response than fr eeze branding.