Civil Service Mains Optional ANIMAL HUSBANDRY AND VETERINARY SCIENCE

ANIMAL HUSBANDRY AND VETERINARY SCIENCE


PAPER – I

1. Animal Nutrition:

1.1 Partitioning of food energy within the
animal. Direct and indirect calorimetry.
Carbon – nitrogen balance and compara-tive slaughter methods. Systems for ex-pressing energy value of foods in rumi-nants, pigs and poultry. Energy require-ments for maintenance, growth, pregnancy,
lactation, egg, wool, and meat production.

1.2 Latest advances in protein nutrition.
Energy protein interrelationships. Evalua-tion of protein quality. Use of NPN com-pounds in ruminant diets. Protein require-ments for maintenance, growth, preg-nancy, lactation, egg, wool and meat pro-duction.

1.3 Major and trace minerals - Their
sources, physiological functions and defi-ciency symptoms. Toxic minerals. Mineral
interactions. Role of fat-soluble and water
– soluble vitamins in the body, their sources
and deficiency symptoms.

1.4Feed additives – methane inhibitors,
probiotics, enzymes, antibiotics, hormones,
oligosaccharides, antioxidants, emulsifiers,
mould inhibitors, buffers etc. Use and abuse
of growth promoters like hormones and
antibiotics – latest concepts.

1.5 Conservation of fodders. Storage of
feeds and feed ingredients. Recent ad-vances in feed technology and feed pro-cessing. Anti – nutritional and toxic factors
present in livestock feeds. Feed analysis
and quality control. Digestibility trials – di-rect, indirect and indicator methods. Pre-dicting feed intake in grazing animals.

1.6 Advances in ruminant nutrition. Nutri-

ent requirements. Balanced rations. Feed-ing of calves, pregnant, work animals and
breeding bulls. Strategies for feeding milch
animals during different stages of lactation
cycle. Effect of feeding on milk composi-tion. Feeding of goats for meat and milk
production. Feeding of sheep for meat and
wool production.

1.7 Swine Nutrition. Nutrient requirements.
Creep, starter, grower and finisher rations.
Feeding of pigs for lean meat production.
Low cost rations for swine.

1.8 Poultry nutrition. Special features of
poultry nutrition. Nutrient requirements for
meat and egg production. Formulation of
rations for different classes of layers and
broilers.



2. Animal Physiology:

2.1 Physiology of blood and its circulation,
respiration; excretion. Endocrine glands in
health and disease.
2.2 Blood constituents - Properties and
functions-blood cell formation-Haemoglo-bin synthesis and chemistry-plasma pro-teins production, classification and prop-erties, coagulation of blood;Haemorrhagic
disorders-anticoagulants-blood groups-Blood volume-Plasma expanders-Buffer
systems in blood. Biochemical tests and
their significance in disease diagnosis.

2.3 Circulation - Physiology of heart, car-diac cycle, heart sounds, heart beat, elec-trocardiograms. Work and efficiency of
heart-effect of ions on heart function-me-tabolism of cardiac muscle, nervous and
chemical regulation of heart, effect of tem-perature and stress on heart, blood pres-sure and hypertension, osmotic regulation,
arterial pulse, vasomotor regulation of cir-culation, shock. Coronary and pulmonary
circulation, Blood-Brain barrier- Cere-brospinal fluid- circulation in birds.

2.4 Respiration - Mechanism of respira-tion, Transport and exchange of gases –
neural control of respiration-chemo-recep-tors-hypoxia-respiration in birds.

2.5 Excretion-Structure and function of kid-ney-formation of urine-methods of study-ing renal function-renal regulation of acid-base balance: physiological constituents
of urine-renal failure-passive venous con-gestion-Urinary secretion in chicken-Sweat
glands and their function. Bio-chemical test
for urinary dysfunction.

2.6 Endocrine glands - Functional disor-ders their symptoms and diagnosis. Syn-thesis of hormones, mechanism and con-trol of secretion- hormonal receptors-clas-sification and function.

2.7 Growth and Animal Production- Pre-natal and postnatal growth, maturation,
growth curves, measures of growth, fac-tors affecting growth, conformation, body
composition, meat quality.

2.8 Physiology of Milk Production, Repro-duction and Digestion- Current status of
hormonal control of mammary develop-ment, milk secretion and milk ejection, Male
and Female reproductive organs, their
components and functions. Digestive or-gans and their functions.

2.9 Environmental Physiology- Physiologi-cal relations and their regulation; mecha-nisms of adaptation, environmental factors
and regulatory mechanisms involved in
animal behaviour, climatology – various
parameters and their importance. Animal
ecology. Physiology of behaviour. Effect
of stress on health and production.

3. Animal Reproduction:
Semen quality- Preservation and Artificial
Insemination- Components of semen, com-position of spermatozoa, chemical and
physical properties of ejaculated semen,
factors affecting semen in vivo and in vitro.
Factors affecting semen production and
quality, preservation, composition of
diluents, sperm concentration, transport of
diluted semen. Deep freezing techniques
in cows, sheep, goats, swine and poultry.
Detection of oestrus and time of insemina-tion for better conception. Anoestrus and
repeat breeding.




4. Livestock Production and Manage-ment:

4.1 Commercial Dairy Farming- Compari-son of dairy farming in India with advanced
countries. Dairying under mixed farming
and as specialized farming, economic
dairy farming. Starting of a dairy farm, Capi-tal and land requirement, organization of
the dairy farm. Opportunities in dairy farm-ing, factors determining the efficiency of
dairy animal. Herd recording, budgeting,
cost of milk production, pricing policy; Per-sonnel Management. Developing Practi-cal and Economic rations for dairy cattle;
supply of greens throughout the year, feed
and fodder requirements of Dairy Farm.
Feeding regimes for young stock and bulls,
heifers and breeding animals; new trends
in feeding young and adult stock; Feeding
records.

4.2 Commercial meat, egg and wool pro-duction- Development of practical and eco-nomic rations for sheep, goats, pigs, rab-bits and poultry. Supply of greens, fodder,
feeding regimes for young and mature
stock. New trends in enhancing produc-tion and management. Capital and land
requirements and socio-economic con-cept.

4.3 Feeding and management of animals
under drought, flood and other natural ca-lamities.

5. Genetics and Animal Breeding:
History of animal genetics. Mitosis and
Meiosis: Mendelian inheritance; deviations
to Mendelian genetics; Expression of
genes; Linkage and crossing over; Sex
determination, sex influenced and sex lim-ited characters; Blood groups and polymor-phism; Chromosome aberrations; Cyto-plasmic inheritance. Gene and its struc-ture; DNA as a genetic material; Genetic
code and protein synthesis; Recombinant
DNA technology. Mutations, types of mu-tations, methods for detecting mutations
and mutation rate. Trans-genesis.

5.1 Population Genetics applied to Animal
Breeding- Quantitative Vs. qualitative traits;
Hardy Weinberg Law; Population Vs. indi-vidual; Gene and genotypic frequency;
Forces changing gene frequency; Random
drift and small populations; Theory of path
coefficient; Inbreeding, methods of estimat-ing inbreeding coefficient, systems of in-breeding, Effective population size; Breed-ing value, estimation of breeding value,
dominance and epistatic deviation; Parti-tioning of variation; Genotype X environ-ment correlation and genotype X environ-ment interaction; role of multiple measure-ments; Resemblance between relatives.

5.2 Breeding Systems- Breeds of livestsock
and Poultry. Heritability, repeatability and
genetic and phenotypic correlations, their
methods of estimation and precision of es-timates; Aids to selection and their relative
merits; Individual, pedigree, family and
within family selection; Progeny testing;
Methods of selection; Construction of se-lection indices and their uses; Compara-tive evaluation of genetic gains through
various selection methods; Indirect selec-tion and correlated response; Inbreeding,
out breeding, upgrading, cross-breeding
and synthesis of breeds; Crossing of in-bred lines for commercial production; Se-lection for general and specific combining
ability; Breeding for threshold characters.
Sire index.

6. Extension:
Basic philosophy, objectives, concept and
principles of extension. Different Methods
adopted to educate farmers under rural
conditions. Generation of technology, its
transfer and feedback. Problems and con-straints in transfer of technology. Animal
husbandry programmes for rural develop-ment.


PAPER – II

1. Anatomy, Pharmacology and Hygiene:

1.1 Histology and Histological Techniques:
Paraffin embedding technique of tissue
processing and H.E. staining - Freezing
microtomy- Microscopy-Bright field micro-scope and electron microscope. Cytology-structure of cell, organells and inclusions;
cell division-cell types- Tissues and their
classification-embryonic and adult tissues-Comparative histology of organs-Vascu-lar. Nervous, digestive, respiratory,
musculo- skeletal and urogenital systems-Endocrine glands -Integuments-sense or-gans.

1.2 Embryology – Embryology of verte-brates with special reference to aves and
domestic mammals gametogenesis-fertili-zation-germ layers- foetal membranes and
placentation-types of placenta in domestic
mammals-Teratology-twins and twinning-organogenesis -germ layer derivatives- en-dodermal, mesodermal and ectodermal
derivates.

1.3 Bovine Anatomy- Regional Anatomy:
Paranasal sinuses of OX- surface anatomy
of salivary glands. Regional anatomy of
infraorbital, maxillary, mandibuloal-veolar,mental and cornual nerve block.
Regional anatomy of paravertebral nerves,
pudendal nerve, median ulnar and radial
nerves-tibial,fibular and digital nerves-Cra-nial nerves-structures involved in epidural
anaesthesia-superficial lymph nodes-sur-face anatomy of visceral organs of thoracic,
abdominal and pelvic cavities-comparative
features of locomotor apparatus and their
application in the biomechanics of mam-malian body.

1.4 Anatomy of Fowl- Musculo-skeletal sys-tem-functional anatomy in relation to res-piration and flying, digestion and egg pro-duction.

1.5 Pharmacology and therapeutic drugs -Cellular level of pharmacodynamics and
pharmacokinetics. Drugs acting on fluids
and electrolyte balance. Drugs acting on
Autonomic nervous system. Modern con-cepts of anaesthesia and dissociative
anaesthetics. Autacoids. Antimicrobials
and principles of chemotherapy in micro-bial infections. Use of hormones in thera-peutics- chemotherapy of parasitic infec-tions. Drug and economic concerns in the
Edible tissues of animals- chemotherapy
of Neoplastic diseases. Toxicity due to in-secticides, plants, metals, non-metals,
zootoxins and mycotoxins.

1.6 Veterinary Hygiene with reference to
water, air and habitation - Assessment of
pollution of water, air and soil- Importance
of climate in animal health- effect of envi-ronment on animal function and perfor-mance-relationship between industrializa-tion and animal agriculture- animal hous-ing requirements for specific categories of
domestic animals viz. pregnant cows and
sows, milking cows, broiler birds- stress,
strain and productivity in relation to animal
habitation.

2. Animal Diseases:

2.1 Etiology, epidemiology pathogenesis,
symptoms, postmortem lesions, diagnosis,
and control of infectious diseases of cattle,
sheep and goat, horses, pigs and poultry.

2.2 Etiology, epidemiology, symptoms, di-agnosis, treatment of production diseases
of cattle, horse, pig and poultry.

2.3 Deficiency diseases of domestic ani-mals and birds.

2.4 Diagnosis and treatment of non-spe-cific conditions like impaction, Bloat, Diar-rhoea, Indigestion, dehydration, stroke,
poisoning.

2.5 Diagnosis and treatment of neurologi-cal disorders.

2.6 Principles and methods of immuniza-tion of animals against specific diseases-herd immunity- disease free zones- ‘zero’
disease concept- chemoprophylaxis.

2.7 Anaesthesia- local, regional and gen-eral-preanesthetic medication. Symptoms
and surgical interference in fractures and
dislocation. Hernia, choking abomasal dis-placement- Caesarian operations. Ru-menotomy-Castrations.

2.8 Disease investigation techniques.-Materials for laboratory investigation- Es-tablishment of Animal Health Centers- Dis-ease free zone.

3. Veterinary Public Health:

3.1Zoonoses. - Classification, definition,
role of animals and birds in prevalence and
transmission of zoonotic diseases- occu-pational zoonotic diseases.

3.2 Epidemiology- Principle, definition of
epidemiological terms, application of epi-demiological measures in the study of dis-eases and disease control. Epidemiologi-cal features of air, water and food borne
infections. OIE regulations, WTO, sanitary
and phytosanitary measures.

3.3 Veterinary Jurisprudence- Rules and
Regulations for improvement of animal
quality and prevention of animal diseases
- State and central rules for prevention of
animal and animal product borne diseases-S P C A- Veterolegal cases- Certificates -Materials and Methods of collection of
samples for veterolegal investigation.

4. Milk and Milk Products Technology:

4.1 Market Milk: Quality, testing and grad-ing of raw milk. Processing, packaging,
storing, distribution, marketing, defects and
their control. Preparation of the following
milks: Pasteurized, standardized, toned,
double toned, sterilized, homogenized,
reconstituted, recombined and flavoured
milks. Preparation of cultured milks, cul-tures and their management, yoghurt,
Dahi, Lassi and Srikhand. Preparation of
flavoured and sterilized milks. Legal stan-dards. Sanitation requirement for clean and
safe milk and for the milk plant equipment.

4.2 Milk Products Technology: Selection
of raw materials, processing, storing , dis-tributing and marketing milk products such
as Cream, Butter, Ghee, Khoa, Channa,
Cheese, condensed, evaporated, dried
milk and baby food, Ice cream and Kulfi;
by-products, whey products, butter milk,
lactose and casein. Testing, grading, judg-ing milk products- BIS and Agmark specifi-cations, legal standards, quality control and
nutritive properties. Packaging, process-ing and operational control. Costing of
dairy products.

5. Meat Hygiene and Technology:

5.1 Meat Hygiene.

5.1.1 Ante mortem care and management
of food animals, stunning, slaughter and
dressing operations; abattoir requirements
and designs; Meat inspection procedures
and judgment of carcass meat cuts- grad-ing of carcass meat cuts- duties and func-tions of Veterinarians in wholesome meat
production.

5.1.2 Hygienic methods of handling pro-duction of meat- Spoilage of meat and con-trol measures- Post - slaughter physico-chemical changes in meat and factors that
influence them- Quality improvement meth-ods – Adulteration of meat and detection -Regulatory provisions in Meat trade and
Industry.

5.2 Meat Technology.

5.2.1 Physical and chemical characteris-tics of meat- Meat emulsions- Methods of
preservation of meat- Curing, canning, ir-radiation, packaging of meat and meat
products, processing and formulations.

5.3 By- products- Slaughter house by- prod-ucts and their utilization- Edible and ined-ible by products- Social and economic im-plications of proper utilization of slaughter
house by-products- Organ products for food
and pharmaceuticals.

5.4 Poultry Products Technology- Chemi-cal composition and nutritive value of poul-try meat, pre - slaughter care and manage-ment. Slaughtering techniques, inspection,
preservation of poultry meat and products.
Legal and BIS standards.
Structure, composition and nutritive value
of eggs. Microbial spoilage. Preservation
and maintenance. Marketing of poultry
meat, eggs and products. Value added
meat products.

5.5 Rabbit/Fur Animal farming - Rabbit
meat production. Disposal and utilization

of fur and wool and recycling of waste by
products. Grading of wool.