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PAS 1
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"Dineshbhai Dhulabhai Vankar of Kheda district treat bloat in animal with the help of khatamba and water. To treat this condition, 200 g tubers of "khatamba" (Piliostigma malabaricum) are brought and pounded into a paste. In this paste, desired quantity of water is added and strained with the help of strainer. This concoction is drenched to the affected animal. The treatment provides instant relief to animal of the bloat problem."
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PAS 2
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"Farmer Malaji Rumalji Damor of district Sabarkantha treat bloat in cattle by using leaves of lady's finger, butter milk, salt. To treat this condition, leaves of lady"s finger (Abelmoschus esculentus) are crushed to obtain 50 ml of extract. In this extract, 200 ml of buttermilk and 25 g salt is added and then drenched to the affected animal in the morning hours. This treatment cures bloat problem in animal."
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Agro Ecological Zone
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Agro Ecological Sub Region (ICAR) Madhya Bharat plateau Western Malwa plateau, Eastern Gujarat plain, Vindhyan and Satpura range and Narmada Valley hot, moist semi-arid eco-subregion (5.2), Agro-Climatic Region (Planning Commission) Gujrat Plains And Hills Region (XIII) , Agro-Climatic Zone (NARP) Middle Gujarat Zone (GJ-3)
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Practice ID
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DTP0010000003026
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Annotation ID
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GIAN/GAVL/1246
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Reference
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HBN database
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Disease
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Bloat
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Disease Description
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Bloat is simply the build up of gas in the rumen. This gas is produced as part of the normal process of digestion, and is normally lost by belching (eructation). Bloat occurs when this loss of gas is prevented. There are two sorts of bloat. The least common type is gassy bloat, which occurs when the gullet is obstructed (often by foreign objects such as potatoes) or when the animal can’t burp (such as with milk fever or tetanus). The second type of bloat is frothy bloat, which happens as the result of a stable foam developing on top of the rumen liquid, which blocks the release of the gas. This is by far the most common form of bloat, and unlike gassy bloat, it is highly seasonal with peaks in the spring and autumn. This is because the foam is formed by breakdown products from rapidly growing forages (particularly legumes such as clover and alfalfa). These increase the viscosity (stickiness) of the rumen fluid and prevent the small bubbles of gas formed by rumen fermentation
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Management Practices
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Rumenotomy
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