Document Detail

The physiology of multifactorial problems limiting the establishment of pregnancy in dairy cattle.
MedLine Citation:
PMID:  22394963     Owner:  NLM     Status:  In-Data-Review    
The failure of cows to successfully establish pregnancy after insemination is an important limiting factor for the efficiency of dairy production systems. The physiological reasons for this are many and pertain to the post partum and early pregnancy periods. Cows that suffer severe negative energy balance after parturition are prone to diseases (including uterine infection) that are, in part, explained by reduced function of the immune system, having negative consequences for subsequent fertility. In high-producing dairy cows, the duration and intensity of oestrus is low as a consequence of low circulating oestradiol concentrations, and after insemination, high embryo mortality is the single biggest factor reducing calving rates. Embryo mortality occurs as consequences of poor oocyte quality (probably caused by the adverse metabolic environment) and by poor maternal uterine environment (probably caused by carry-over effects of uterine infection and low circulating progesterone concentrations). Immediate improvements in the fertility of lactating cows on many farms can be achieved by applying existing knowledge, but longer-term sustained improvement will require additional knowledge in many areas including the physiology of the tissues that contribute to reproduction.
Alexander C O Evans; Siobhan W Walsh
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Reproduction, fertility, and development     Volume:  24     ISSN:  1031-3613     ISO Abbreviation:  Reprod. Fertil. Dev.     Publication Date:  2011 Dec 
Date Detail:
Created Date:  2012-03-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8907465     Medline TA:  Reprod Fertil Dev     Country:  Australia    
Other Details:
Languages:  eng     Pagination:  233-7     Citation Subset:  IM    
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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