By Deborah Reeder,Sheri Miller,DeeAnn Wilfong, et al.John Wiley & Sons, Inc.|Wiley||Wiley-BlackwellAdult NonfictionMedicalLanguage(s): EnglishOn sale date: 14.08.2012Street date: 30.07.2012
AAEVT's Equine handbook for Veterinary Technicians bargains a compendium of data at the care and remedy of horses for equine veterinary technicians. hugely obtainable and straightforward to exploit, the ebook builds at the fundamentals of equine care to supply an entire reference for equine nursing and technical talents. AAEVT's Equine guide for Veterinary Technicians is a useful consultant for certified equine veterinary technicians and assistants, fairly these incomes their equine certification, vet tech scholars, and equine practices.
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Additional info for AAEVT's Equine Manual for Veterinary Technicians
When feeding fat-supplemented diets to horses, several factors must be considered. First, the horse needs at least 3 to 5 weeks to adapt to fat use (National Research Council [NRC] 2007). Second, a fat-supplemented diet provides more energy, so total daily feed intake must decrease if work level and body condition are to remain constant. Horse owners who plan to top-dress fat or oil on the feed should start with a small amount of added fat and gradually increase the amount, while keeping track of the horse’s eating behavior and general well-being.
Stocks should be placed on a nonslip floor that can be disinfected. Notice the sides of the stocks can be raised or lowered or completely removed as needed to perform procedures. Courtesy Dr. Dana Zimmel. 3). 1. Contagious diseases can be spread between horses through contact with feces, aerosolization, or indirect contact with fomites such as water buckets, manure forks, and contaminated tack or brushes. It is important to be able to distinguish between contagious diseases and infectious diseases.
Fats Fats are included in the family of chemicals called lipids. Other lipids in the diet, which are not considered simple fats, include fat-soluble vitamins (A, D, E, and K), phospholipids, and cholesterol. Simple fats are usually present in the form of triglycerides, three fatty acids attached to a glycerol backbone, and are the major fuels for most organisms. Fatty acids vary in length, ranging from 4 to 24 carbons, usually containing an even number of carbons and are classified as saturated, containing no double bonds, or unsaturated, which contain double bonds.