Effect of routine claw trimming on claw temperature in dairy cows measured by infrared thermography.

Infrared thermography (IRT) was used to assess the effect of routine claw trimming on claw temperature. In total, 648 IRT observations each were collected from 81 cows housed in 6 tiestalls before and 3 wk after claw trimming. The feet were classified as either healthy (nonlesion group, n = 182) or affected with infectious foot disorders (group IFD, n = 142). The maximal surface temperatures of the coronary band and skin and the difference of the maximal temperatures (ΔT) between the lateral and medial claws of the respective foot were assessed. Linear mixed models, correcting for the hierarchical structure of the data, ambient temperature, and infectious status of the claws, were developed to evaluate the effect of time in relation to the trimming event (d 0 versus d 21) and claw (medial versus lateral). Front feet and hind feet were analyzed separately. Ambient temperature and infectious foot status were identified as external and internal factors, respectively, that significantly affected claw temperature. Before claw trimming, the lateral claws of the hind feet were significantly warmer compared with the medial claws, whereas such a difference was not evident for the claws of the front feet. At d 21, ΔT of the hind feet was reduced by ≥ 0.25 °C, whereas it was increased by ≤ 0.13 °C in the front feet compared with d 0. Therefore, trimming was associated with a remarkable decrease of ΔT of the hind claws. Equalizing the weight bearing of the hind feet by routine claw trimming is associated with a measurable reduction of ΔT between the paired hind claws.