Noordsy's food animal surgery

Noordsy's Food Animal Surgery, Fifth Edition is a fully updated new edition of the classic field manual on surgical techniques in cattle, goats, sheep, and pigs. Designed for easy, fast access in the field, information is presented using a concise outline style with information boxes, tables, drawings, and photographs to highlight and illustrate key points Noordsy's Food Animal Surgery is an ideal reference for veterinary students and clinicians seeing food animal patients. Beginning with chapters on general surgical considerations, restraint, and anesthesia, the book's main focus is on step-

Noordsy's Food Animal Surgery; Contents; Preface; About the Companion Website; Chapter 1 General Surgical Consideration; Preoperative Procedures; History; Physical Examination and Clinical Tests; Monitoring and Assessment; Surgical Facilities; Restriction of Food and Water in Elective Surgery; Preoperative Medications; Preparing the Surgical Site; Cleaning; Preparation of the Proposed Surgical Site; Draping; Tail Restraint; Postoperative Care; Nutrition; Suggested Reading; Chapter 2 Surgical Restraint; General Considerations; Techniques That Divert the Animal's Attention; Cattle; Pigs.

Methods That Prevent KickingCattle; Calves, Sheep, and Goats; Methods for Raising a Leg in Cattle; Using a Front Leg Hobble; Raising the Front Leg Manually; Raising the Rear Leg Manually; Using the Beam Hook Method with the Rear Leg (Figure 2-7); Methods for Restraining the Tail in Cattle; Using a Tail Rope; Using a Tail-to-Leg Tie; Methods for Casting Cattle; Burley Method (Figure 2-8); Reuff's Double Half-Hitch Method (Figure 2-9); Other Restraints; Sideline Restraint (Figure 2-10); Lateral Recumbency Restraint in a Young Calf; Mechanical Restraint; Chutes for Cattle; Cage or Rotary Tables.

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