WAEC SSCE - Animal Husbandry - 2015 (Essay)

Management of goats

(i) Breeding

• Select healthy, fast-growing bucks and does that are free from disease and have good traits.
• Mate the animals at the right age of maturity (about eight to twelve months) and keep a suitable buck-to-doe ratio.
• Detect heat and allow service; gestation lasts about 150 days (five months).
• Avoid inbreeding and keep proper breeding records.

(ii) Care of kids

• Ensure each kid suckles colostrum soon after birth.
• Disinfect the navel and keep the kids warm and dry.
• Introduce creep feeding gradually and provide clean water.
• Deworm, vaccinate and protect them from predators; wean at the proper age.

(iii) Identification

• By ear tagging.
• By ear notching or tattooing.
• By branding, or use of neck chains and colour marking.

(iv) Castration

• Castration is the removal or rendering non-functional of the testes of males not needed for breeding.
• It is done to reduce aggression, improve meat quality and prevent indiscriminate mating.
• Methods include the bloodless burdizzo, the elastrator (rubber ring) and the surgical (open) method.
• It should be done at a young age using clean, hygienic methods.

(a) Expected date of lambing

The gestation period of a ewe (sheep) is about 150 days (approximately five months). The expected date of lambing is found by adding 150 days to the service date.

Service date: 1 May 2014.

Adding 150 days:

• May contributes 30 days (to 31 May): 150 - 30 = 120 days left.
• June contributes 30 days (to 30 June): 120 - 30 = 90 days left.
• July contributes 31 days (to 31 July): 90 - 31 = 59 days left.
• August contributes 31 days (to 31 August): 59 - 31 = 28 days left.
• 28 days into September gives 28 September.

\[ 1\text{ May }2014 + 150\text{ days} \approx 28\text{ September }2014 \]

The ewe is therefore expected to lamb about 28 September 2014 (roughly the end of September, five months after service).

(b) Definition of Animal Husbandry

Animal husbandry is the branch of agriculture concerned with the care, feeding, breeding, housing, health and general management of farm animals for the production of meat, milk, eggs, hides and other products.

Steps in the processing of beeswax

1. Collect the empty honeycombs and wax cappings after the honey has been extracted.
2. Break the combs into small pieces.
3. Melt the combs in hot water or by gentle heating (a solar melter or double boiler) so that the wax melts and floats to the surface.
4. Strain or filter the molten wax to remove dirt, dead bees and other debris.
5. Allow the wax to cool so that it solidifies and hardens on top of the water.
6. Lift off the solidified wax, re-melt it and pour it into moulds to form clean blocks or cakes.
7. Store the finished beeswax in a cool, dry place.

(a) How each factor affects feed formulation

• Age of the animal: Young, growing animals need a ration high in protein for the building of body tissue, while older, mature animals need mainly an energy (maintenance) ration. The feed is therefore formulated with more protein for the young and less for adults.
• Physiological state of the animal: Pregnant, lactating or working animals need more nutrients (extra energy, protein and minerals) than dry or resting animals. For example, a lactating cow is given a ration richer in energy and calcium, so the formulation is adjusted to the animal's condition.
• Purpose of keeping the animal: The ration is matched to the product wanted. Animals kept for fattening are given a high-energy ration, layers are given feed rich in calcium for eggshell formation, and dairy animals are given more protein and energy for milk production.

(b) Five precautions to ensure good quality feed for layers

• Use wholesome, good quality ingredients that are free from mould and aflatoxin.
• Ensure the feed is well balanced in protein, energy, minerals and vitamins.
• Include adequate calcium for the formation of strong eggshells.
• Mix the ingredients thoroughly and uniformly.
• Keep the feed free from stones, dirt and toxic substances, and store it in a cool, dry place.

(a) Five main regions of the vertebral column of a sheep

• Cervical (neck) region.
• Thoracic (chest) region.
• Lumbar (loin) region.
• Sacral region.
• Caudal (coccygeal or tail) region.

(b) One specialised function of each region

(c) Explanation of terms

• (i) Lactation: The secretion or production of milk by the mammary glands of a female animal after giving birth, and the period during which milk is produced.
• (ii) Rumination: The regurgitation of previously swallowed food (cud) by a ruminant, which is re-chewed and re-swallowed for further digestion.