Purpose
To provide the basis for AVA to advocate for development of improved methods for permanently identifying cattle, and in the interim, use of best practice including analgesia when cattle are branded.
Policy
- Branding of cattle should be phased out in preference for more humane identification methods, including use of radiofrequency identification device (RFID) technology when reliably retainable methods are available.
- Where branding is still required under law, freeze branding should be used in preference to hot iron branding, where this is practical.
- Analgesia must be used with all forms of branding.
- Further research into the development of new methods for permanently identifying cattle which are practical, humane, easy to use, affordable, and enable unique animal identification, is recommended.
Background
Both hot-iron branding and freeze branding are painful. Hot-iron branding has been shown to be more painful than freeze branding (Lay et al, 1992; Schwartzkopf-Genswein et al, 1997a and b).
Hot iron branding is most painful at the time of brand placement, while freeze branding appears most painful 15 to 30 minutes after the procedure (Schwartzkopf-Genswein et al, 1997a).
Hot iron brands cause more inflammation than freeze-branding and can be painful for up to 8 weeks. (Tucker et al, 2014)
In QLD cattle over 100kg must be branded before sale. In the NT, cattle over 8 months of age must be branded before movement or sale. Branding is not mandated in any other jurisdictions. Ideally branding should be phased out nationally in favour of more humane alternatives (e.g. RFID technology), though further work is needed to develop technology that can be reliably retained after placement.
Until that occurs, if branding is performed, the use of freeze branding is recommended in preference to hot-iron branding, where this can be practically achieved. Freeze branding is most effective for darker breeds such as Angus and red coated cattle, and less effective for lighter coated breeds.
Guidelines – Branding
Analgesia
- The AVA policy “Use of analgesia for routine husbandry procedures” already requires that appropriate and effective analgesia must be used during all potentially painful husbandry procedures. Branding falls within the definition of ‘painful husbandry procedure’.
- NSAIDs such as meloxicam, administered at the same time as the brand, will provide medium-term pain relief during the 24-48 hours after branding, and will be normally administered in association with the other husbandry procedures that occur concurrently (MLA, 2023; CCA, 2020).
- While NSAIDs can reduce some of the pain experienced after the procedure, they do not address the initial acute pain at the time of branding (Martin et al, 2022). This is a particular concern for hot-iron branding.
- A multimodal approach using a combination of local and systemic analgesics or a longer acting analgesic option warrants further investigation to alleviate pain and discomfort caused by hot-iron branding in particular (Martin et al, 2022).
Facilities, handling and technique
- Suitable facilities should be provided to comfortably restrain cattle so that only minimal body movement is possible during application of branding irons. The area to be branded should be clipped free of hair to provide close contact between the branding iron and the skin. The branding iron should be clean and free from organic material and oxidisation.
- Sites caudal to a perpendicular line through the tubal coxa, and above the hock, but not within 100 mm of the stifle or hock joint, of the anus or vagina, or of the midline, are recommended. Alternatively, sites caudal to the shoulder, above the elbow, and cranial to a perpendicular line through the caudal edge of the scapula, but not within 100 mm of the midline or shoulder or elbow joints, are acceptable. Branding must never be placed on the face, udder or genitals.
- Cattle should not be branded if their hair is wet. Branding should not be conducted if animals are expected to get wet within 24 hours. Neonates should not be branded.
- The animal should be released into an open yard immediately after branding and then within 6 hours to a grazing environment.
- Branding should be performed by, or under the direct supervision of, an experienced competent operator.
Additional considerations for freeze branding
- Liquid nitrogen and dry ice are satisfactory sources of freezing medium for freeze branding.
- It is advisable to freeze brand when cattle are over 6 months of age, in order to minimise distortion of the brand.
Additional considerations for hot-iron branding
- The AVA does not recommend use of hot-iron branding, however where this occurs, analgesia must be used.
- Hot-iron branding should be performed as efficiently and as humanely as possible to minimise pain in the cattle. Only healthy and fit animals should be branded.
- Hot irons should be heated to, and not beyond, a blue-hot colour immediately prior to application. The iron’s flat surface should be held firmly against the skin until the hair and superficial skin under the contact surfaces are burnt, and not longer than three seconds, whichever is shorter.
Other relevant policies and position statements
Use of analgesia for routine husbandry procedures
References
Cattle Council of Australia (CCA, 2020). Guide to the use of pain relief in the grass-fed beef cattle sector: https://cattlecouncil.com.au/assets/files/201008%20-%20CCA%20pain%20relief%20guide.pdf
Lay DC Jr, Friend TH, Bowers CL, Grissom KK, Jenkins OC. A comparative physiological and behavioral study of freeze and hot-iron branding using dairy cows. J Anim Sci. 1992 Apr;70(4):1121-5. doi: 10.2527/1992.7041121x. PMID: 1582942.
Martin MS, Kleinhenz MD, Edwards-Callaway LN, Engle TE, Guimaraes O, Schafer DW, Montgomery SR, Curtis AK, Weeder MM, Jacobs DR, Coetzee JF (2022). The effect of breed, sex, and oral meloxicam administration on pain biomarkers following hot-iron branding in Hereford and Angus calves, Journal of Animal Science, Volume 100, Issue 3, March 2022, skac038, https://doi.org/10.1093/jas/skac038
MLA 2020: https://www.mla.com.au/globalassets/mla-corporate/research-and-development/program-areas/animal-health-welfare-and-biosecurity/mla-guide-to-best-practice-husbandry-in-beef-cattle_final.pdf
Schwartzkopf-Genswein, KS, Stookey, JM., de Passille, AM, and Rushen, J. (1997a). Comparison of hot-iron and freeze branding on cortisol levels and pain sensitivity in beef cattle. Canadian Journal of Animal Science – CAN J ANIM SCI. 77. 369-374. 10.4141/A96-127.
Schwartzkopf-Genswein KS, Stookey JM, Welford R. (1997b). Behavior of cattle during hot-iron and freeze branding and the effects on subsequent handling ease. J Anim Sci. 1997 Aug;75(8):2064-72. doi: 10.2527/1997.7582064x. PMID: 9263052.
Tucker, C & Mintline, Erin & Banuelos, J & Walker, Kristen & Hoar, Bruce & Varga, A & Drake, D & Weary, Daniel. (2014). Pain sensitivity and healing of hot-iron cattle brands. Journal of animal science. 92. 5674-82. 10.2527/jas.2014-7887.
Additional reading:
Jones M (2020): Branding Cattle: Animal Welfare Considerations, Legal Implications and Alternatives: https://news.okstate.edu/articles/veterinary-medicine/2020/branding-cattle-animal-welfare-considerations-legal-implications-and-alternatives.html