Animal Husbandry

course outline

Topics

• External Orientation of Farm Animals

  Knowledge of parts and positions of various external parts (e.g., the head of the cow is anterior to the hind limb or udder).

• Comparative Anatomy of Digestive System

  Main features and differences in structure and functions of digestive systems of ruminants, non-ruminant herbivores, and monogastrics.

• Digestion and Absorption Processes

  Understanding digestion processes, role of specific enzymes in nutrient digestion, and structures/processes of nutrient absorption.

• Reproductive Terms

  Understanding terms like puberty, oestrous cycle, oestrus/anoestrus, ovulation, fertilization, libido.

• Reproductive Processes

  Various stages from puberty through mating to parturition; differences between poultry and livestock. Knowledge of reproductive hormones and their functions.

• Circulatory System - Structure and Functions

  Organs (heart, blood vessels), tissues (blood, lymph), cells (blood cells), and their functions.

• Meaning and Importance of Nutrition

  Understanding nutrition and its role in animal production (e.g., improves body resistance, production level). Understanding basic terms like nutrients, diet, ration, roughages, malnutrition, concentrates.

• Modes of Feeding

  Differences in feeding modes of non-ruminant herbivores, ruminants, carnivores, and omnivores. Influence of dentition on feeding mode.

• Types, Composition, and Functions of Feed Nutrients

  Feedstuffs and supplements, their main composition, and functions of major nutrients.

• Factors Affecting Quality of Stored Feed

  Factors like storage temperature, humidity, water content, pests, and rodents. Procedures/practices for handling stored feed (e.g., drying, fumigation).

• Factors Predisposing Animals to Diseases

  How factors like overcrowding, poor nutrition, poor housing predispose animals to diseases.

• Principles for Prevention and Control of Farm Animal Diseases

  Nutrition, vaccination, etc., with respect to cost, suitability, and efficiency. Ability to use prophylactics (coccidiostat, anti-biotics, anti-stress drugs, vitamins).

• Management Practices for Disease Prevention and Control

  Deworming, dipping, dusting, treatment of wounds, spraying and fumigation of animal houses, drug administration and precautions.

• Performance Traits of Improved and Unimproved Animals

  Ability to analyze data to determine superiority based on genotype and phenotype.

• Indirect and Direct Effects of Climate on Farm Animals

  E.g., disease prevalence, feed quality and quantity, heat stress, increased abortion.

• Strategies to Minimize Stress on Animals

  Design and lay-out of houses, provision of cool water, modified feeds, proper timing of drug administration.

• Systems of Poultry Production

  Extensive, intensive, semi-intensive systems; their advantages and disadvantages.

• Incubation and Hatchery Practices - Terminologies

  Understanding terms such as fertile egg, hatchability, incubation, and broodiness.

• Incubation and Hatchery Practices - Incubation Process

  Ability to describe the process and knowledge of hatchery practices (e.g., fumigation, temperature).

• Poultry Management Practices

  Housing, breeding, brooding, feeding, sanitation, pest and disease control, identification, record keeping.

• Processing and Marketing of Poultry

  Slaughtering, quality control, packaging, preservation, storage, marketing outlets, transportation, advertisement.

• Systems of Keeping Pigs

  Intensive, semi-intensive, and extensive systems; their advantages and disadvantages.

• Slaughtering, Processing, and Marketing of Pigs

  Techniques for bacon making, quality control, packaging, storage, identifying marketing outlets, advertisements.

• Meaning and Importance of Pets

  Examples like cat, dog, parrot; their roles in society (security, income, shepherding, companionship).

• Management of Pets

  Housing, feeding, sanitation, breeding, grooming, care, pests and diseases and their control. Importance of pet licensing and regular vaccination.

• Common Breeds, Distribution, and Characteristics of Sheep and Goats

  Distinguishing features between sheep and goats, characteristics of breeds (body size, hair cover, horn shape).

• Management Practices for Sheep and Goat Production

  Production requirements using a value chain approach; hoof trimming, housing, feeding, sanitation, disease and pest control. Ability to determine age by dentition.

• Common Parasites and Diseases of Sheep and Goats and their Control

  Parasites (ticks, worms), diseases (anthrax, mastitis, foot rot); signs/symptoms of infection and control measures.

• Processing and Marketing of Sheep and Goats

  Techniques for meat quality, safety, and consumer satisfaction (slaughtering, quality control, preservation, storage, packaging, advertising, marketing outlets).

• Breeds and Characteristics of Beef Cattle

  Common breeds in West Africa and Europe; characteristics and general structure of beef breeds.

• Importance of Beef Cattle Production

  Nutritional value of beef, use of hides, horns, bones, manure, social and economic value of beef and live cattle.

• Common Beef Cattle Production Systems

  Extensive, pastoral, agropastoral, semi-intensive, intensive feedlot, pastures; their characteristics, strengths, and weaknesses.

• Planning, Production, and Management of Cattle for Beef and Traction

  Requirements using value chain approach; selection of management system, foundation stock, qualities of bulls and cows for traction.

• Processing and Marketing of Beef Cattle

  Techniques of slaughtering and carcass processing, maintaining safety standards, packaging and sale of meat products.

• Major Problems in Beef Cattle Production

  Negative effects of poor management on the environment, feed and water shortages, cattle theft, pests, and their solutions.

• Breeds and Features of Dairy Cow

  Examples of pure and crossbred dairy breeds in tropical and temperate regions; distinguishing features.

• Characteristics, Sources, and Importance of Milk

  Composition and nutritional value of fresh milk. Sources (goats, sheep, buffaloes, camels, cattle) and importance (food, income, employment, trade).

• Management Practices for Dairy Cattle Production

  Requirements using a value chain approach (market demand, inputs for wholesome milk). Selecting suitable breeds and management systems.

• Problems of Dairy Cattle Production in Warm Climates

  Effects of warm climate on dairy animals and milk production, and solutions to problems.

• Basic Terminologies in Pasture and Range Management

  Understanding terms like pasture, pasture rotation, stocking rate, range, forage crops.

• Establishment of Pasture - Cultural Practices

  Site selection, land preparation, methods of propagation (seeding, vegetative means), their merits and demerits.

• Forms of Conserved Forage

  Hay and silage; differences based on physical, chemical, and nutritive properties.

• Management Practices for Rabbit and Grasscutter Production

  Housing, feeding, sanitation, breeding, disease and pest control, record keeping.

• Management Practices for Snail Farming

  Housing, feeding, sanitation, breeding, pest and disease control, record keeping, processing, and marketing.

• Identify Tools and Equipment Used for Management Practices

  Housing, breeding, brooding, feeding, identification, debeaking, castration, dehorning, and candling.