There are fates worse than death - should it always be 'quantity' of 'quality' in farm animals?

Join us for this week’s podcast in which Ami Sawran and Danny Chambers chat to Paul Wood, a farm vet and academic working at Scotland’s Rural College (SRUC) about his experiences of treating farm animals in commercial, rescue, sanctuary and pet scenarios. We ask, how possible is it to keep a farm animal alive to old age and with an adequate quality of life? This podcast brings a wealth of experience, from individuals passionate about animal welfare. We delve into the realities of giving commercial animals a non-commercial life. As farm animals can NEVER be signed out of the food chain, it makes the treatment options for old age diseases, such as arthritis, very limited. Faced with this reality, how possible is it to keep a large animal alive to old age and with a adequate quality of life? Furthermore, how do we assess that quality of life? Does an animal still eating truly mean it wants to continue living? What are the benchmarks for this? Do we in the farm veterinary community have the tools to manage these animals and these clients in a contextualized way? The episode also delves into common problems that some owners of these animals are not aware of. Did you know, you can’t make a Victoria sponge for your pet pig in your kitchen! This could seem ridiculous and trivial to an adoring owner, wanting the best for their pig. But the global health concerns of contaminated pork products being ingested by a pet pig could be huge, with cases of African Swine Fever originating in situations like these (the same rule applies to other species of farm animal too, such as your pet chickens)!This episode contains reference to livestock slaughter, and may be upsetting to some listeners, but the discussion is respectful and an incredibly important ethical dilemma many people are facing, talking about these concerns from first hand experience working as a farm or mixed vet.

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