Laboratory Manual: AGR207 Livestock and Poultry Management (For Private Circulation Only)

LABORATORY MANUAL
AGR207
LIVESTOCK AND POULTRY MANAGEMENT
(For private circulation only)
Name of student………………………………………
Registration number/Roll no………………………..
Section/Group………………………………………..
School of Agriculture
Session/Term: 2020-21 (Autumn Term)

General guidelines for the students
1. Student is expected to maintain the decorum of the laboratory by maintaining proper
discipline.
2. Student is expected to be punctual in lab, should keenly perform the experiment allotted
to him without moving from one lab to another and even experimental set up should not
be left until it unavoidable.
3. Mobile phones are not allowed in the labs and should be kept in the bags in silent or
switch-off mode.
4. Keep the work area clear of all materials except those needed for your work. Extra
books, purses, bags etc. should be kept in the racks placed in the laboratories.
5. Clean up your work area before leaving the laboratory.
Dress code:
1. Shorts and sandals should not be worn in the lab at any time. Shoes are required when
working in the laboratories.
2. Students must have lab coat, gloves and mask with them every time.
Compulsory things to be carried by the students in lab: Lab coat, gloves, mask, calculator,
butter paper, fractional weights and stationary items.
Safety Guidelines:
1. Do not use any equipment unless you are trained and approved as a user by your supervisor.
2. Wear safety glasses when working with hazardous materials or use such materials in fuming
hood.
3. Wear gloves when using any hazardous or toxic agent.
4. If you have long hair or loose clothes, make sure it is tied back or confined
2
TABLE OF CONTENTS
Sr. Page Teacher

Title of Exercise
No. No. Signature
To study external body parts of cow, buffalo, sheep, goat, swine

1 4-9
and poultry
2 To study methods of handling and restraining of livestock 10-14
3 To study methods of identification for livestock and poultry 15-19
To visit dairy and poultry farm (To study breeds and daily
4 20-21
routine farm operations & records)
5 To study Judging and culling of livestock and poultry 22-27
To study planning and layout of housing for different types of

6 28-33
Livestock
7 To study computation of ration for cattle and buffalo 34-37
8 To study formulations of concentrate mixture for livestock 38-42
To study clean and hygienic milk production and milking

9 43-47
Methods
10 To study incubation and hatching of eggs 48-52
11 To study debeaking, dusting and vaccination in poultry 53-55
12 To study economics of cattle, buffalo and poultry 56-59
References:
1. Principles and Practices of Dairy Farm Management by Jagdish Prasad (SeventhEdition)
Kalyani Publication
2. Handbook of Animal Husbandry Indian Council of Agricultural Research (4th edition),

2011, ICAR, Pusa.
3. Livestock Production Management by N.S.R.Sastry (4th edition), 2008, Kalyani

Publishers, India.
3
Exercise 1
1. Exercise: To study external body parts of cow, buffalo, sheep, goat, swine and poultry
2. A. Equipments Required (cow, buffalo, sheep and goat): Usually- Crush/Travis, apron
and ropes.
B. Equipments Required (poultry): N/A
3. A. Materials Required:
I. Live specimen, cow/buffalo/sheep/goat
II. Rope
III. Travis/crate
IV. Green or dry fodder. Concentrate mixture and ration
V. Peg
VI. Measuring tape
VII. Photograph/Chart/Model of cattle/buffalo/sheep/goat
B. Materials Required:
I. Live specimen
II. Charts
III. Model
4. A. Learning objective: To study and identify the main phenotypic character of livestock.
B. Learning objective: To be acquainted with the body parts of domestic fowl.
5. A. Theory/Principle/Background of the topic: The study of the appearance and position of
the various parts, the materials from which they are composed, their locations and their
relationships with other.
B. Theory/Principle/Background of the topic: The fowl comes under the class avis.
Domestic fowl possess feather.
6. A. Outline of the Procedure:

a) A cow/buffalo:
o Carefully put the cow or buffalo in travis or crate
o Secure the animal against a pole / any support
o Stabilize the animal by providing green or dry fodder
o Take the help of teacher in identifying and locating the appropriate parts of
cow/buffalo/sheep/goat
o Memories the parts of animal body
b) A sheep/goat:
o Tie the animal with the help of rope to a peg

o Allow some green fodder
o Hold the animal with the help of attendant
o Study the body parts with the help of chart/model/instructor and locate the bodyparts
4
Fig. External body parts of cow
External Parts can be studied under the following five headings
a. Head. b. Neck. c. Fore Quarter. d. Body or trunk. e. Hind Quarter.

a. Head
i.Poll. ii. Fore head.

The fore head is bounded dorsally by the poll; ventrally by an imaginary line drawn
between two inner canthus of eyes and laterally by the imaginary line drawn from base of the ear
to the outer canthus. The fore head shape will vary depending on the breeds (e.g.) in case of
Jersey it is dished, in Holstein Friesian it is flat and there is a inverted triangular white patch,
while in Murrah Buffalo it is convex with tough bristles.
iii. Nasal Bridge.

It extends from the base of the forehead to that of a coloured area in the upper jaw (i.e.)
Muzzle. The nasal bridge is dished in case of Jersey; in Holstein-Friesian it is flat; in Tellicherry
Goat it is elevated "Roman Nose".
iv. Muzzle.
It is a non-elastic pigmented area devoid of hair. The muzzle will give an indication
about the health of the animal. In the case of healthy cattle it is moist while in the sick animals it
is dry and vice versa in case of horses.
v. Nostrils.
5
The external opening of noses (or) openings of the respiratory tract is present on either
side of muzzle. The examination of nostrils will give an idea about the respiratory tract of the
animal. The nostrils should be free from discharge. The nostrils are laterally placed in case of
ruminants while in the pigs it is medially placed.
3. Horn-Base, Body and Tip
4. Eye: Upper eyelid, lower eyelid, eye lashes, inner canthus, outer canthus &
nictitating membrane (or) third eye lid.
5. Ear: base, body, & tip.
6. Upper jaw. (Maxilla).
7. Lower jaw. (Mandibles) -
Rami of the mandibles are present on the lateral aspect of the lower jaw. In between the
rami of the mandible the forefingers can be inserted-that area is referred as "Jowl". In the case of
animal having endo parasitic infestation there is edema development and is referred to as ―bottle
jaw condition‖.
6. Cheek.
7. Chin.
8. Buccal Cavity: Upper lip, lower lip, Buccal papillae, Tongue: base, body
and tip. Taste buds,
Xiv Teeth: Incisors, Inter dental space, pre molars, molars, dental pad.
eck.
i. Dorsal border. Very close to the inner aspect of dorsal border there is "Ligamentum
Nuchae" ii. Ventral border. iii. Base of the neck. iv. Top or cranial border. v. Sides. vi. Crest.
8. Jugular furrow: Jugular vein. In case of ailing ruminants fluid therapy is given in this vein
while in pigs it is given in the ear vein. viii. Dew lap.
c. Fore Quarter.
i .Hump (or) withers. ii. Shoulder. iii. Shoulder joint. iv .Point of Shoulder. v. Arm. vi.
Elbow joint. vii. Forearm. viii. Knee joint. ix. Fore cannon. x. Fetlock joint. xi. Pastern. xii.
Coronet. xiii. Hoof: Inner digits, outer digit, inter digital space, Bulbs of the heel, Sole. xiv. Back
of the fore arm.
1. Bend of the knee. xvi. Back of the fore cannon. xvii. Dew Claws (or) rudimentary
digits. Joints of Fore Quarter: 1.shoulder. 2. elbow. 3. knee. 4. fetlock.
d. Body (or) Trunk

i. Dorsal Border: Back, Loin, Rump (or) Croup.
1. Sides of the Body: Heart Girth (Circumference just posterior to the shoulder), Side ofthe
chest, side of the abdomen, hollow of the flank, flap of the flank.
2. Ventral Border: Brisket, Floor of the chest, floor of the abdomen, umbilicus.
In case of male: Prepuce, testicles, and rudimentary teats. In case of female: Udder (or)
Mammary Gland, Right & Left Quarters-Fore & Hind Quarter. Mammary Vein, Wells of the
vein.
6
e. Hind Quarters
i. Hip joint. ii. Thurl. iii. Stifle joint. iv. Tendo Achilles (or) Ham string. v. Hock joint.
6. Hind cannon. vii. Fetlock joint. viii. Pastern. ix. Coronet. x. Hoof: Inner digit, Outer digit,
and Inter digital space, Bulbs of the heel, Sole. x. Point of buttocks. xi. Point of Hock. xii. Back
of the hind cannon. xiii. Dew claws. xiv. Tail: Base, body and switch. Below the base of the tail
there is anus and in female vulva.
Joints of the Hind Quarter: Hip, Stifle, Hock and Fetlock.
The body weight of the animal can be determined using the following formula;
Cattle: Weight of the animal (Kg.) = L X G2/ 600
L. refers to the Length of the animal in inches. The length of the animal is ascertained by taking
the measurement from the point of shoulder to point of the buttocks.
G. Refers to the Heart girth of the animal in inches.
Buffaloes: The body weight is calculated using the formula: G X L / Y.

The weight of the animal is calculated in "SEERS" One "Seer" is equivalent to 0.93 kgs.
G: Girth of the animal in inches.
L: Length of the animal in inches.
7. is a constant: When the girth of the animal is below 65‖ Y is
"9.00" When the girth is between 65 and 80‖ Y is "8.50"
When the girth is above 80‖ Y is "8.00"
B. Outline of the Procedure: The body of fowl comprises of,
I. Head II. Neck III. Trunk

I. Head:
1. Comb: It is a small ice of meat above the chickens head. Various chickens have about 8
types of comb. In general we know about single comb, rose comb and pea comb. We can
differentiate cock and hen by their comb. The comb of cock is slightly bigger than hen
comb.
2. Beak: Beak of chicken is on the front side of head. It is very strong and suitable to collect
crop from the ground.
3. Nostril: The nostril of chicken is near on the joint place of beak and comb.
4. Face: Portion of the head around the eyes up to the nostrils.
5. Wattle: The soft meat hanging from the two side of chicken beak is known as wattle. It is
also of various colored.
6. Eyes: Chicken have two eyes, one on each side of their head and the eyes should be dark
and prominent.
7. Ears: Two openings (Not external ear) covered with tufts of feathers and possess car
lobes.
II. Neck: The cervical portion is called as neck. It comprises pharynx (Sound box). Windpipe
and esophagus. It connects the head with body or trunk.
III. Trunk:
7
1. Chest: The front portion of the body is called chest.
2. Wings: These are modifications of forelimbs. Helps in flying of birds.
3. Thighs: Muscular part of leg above shank is thigh. It gives strength to the birds.
4. Shank: The portion of leg just below the thigh is shank.
5. Spur: A hard portion like structure at the lower end of shank is a spur. Present in male
(prominent) and absent (rudimentary) in female.
6. Claw: This is the portion consisting of digits. Such digit has a nail and is used during
fighting or emergency.
7. Toe: Helps the positioning of the leg on the ground.
8. Fluff: Small and soft feathers existing on the lower portion of the body is called fluff.
9. Saddle feather: These are long prominent feathers in the saddle region (back portion)
10. Sickles: Feathers located at the posterior end, which forms the back out line of the bird is
known as sickle. Quote long in male. In female feather of tail are not sickle shapes.
11. Back: Upper hand portion of body is back. It is coloured like part of body.
12. Vent: External opening of the digestive system.
7. Cautions:
i. Carefully handle the birds
ii. Hold the birds with its chest on your palm close to your body
iii. The legs should be gripped in between fingers.
8. Suggested Reading: Livestock Production Management by N.S.R.Sastry (4th edition), 2008,
Kalyani Publishers, India.
9. Web links: http://farmingfriends.com/parts-of-a-chicken/
Fig. External body parts of chicken
8
Worksheet of the student
Date of Performance: Registration Number:
Aim:
Observation:
Result and Discussion:
Learning Outcome (What I have learned):
Sr. Marks Max.

Parameter
No. Obtained Marks
1. Understanding of the student about the procedure/apparatus 20
2. Observations and analysis including learning outcomes 20
3. Completion of experiment, Discipline and Cleanliness 10
Signature of Faculty Total Marks Obtained 50
9
Exercise 2
1. Exercise: To study methods of handling and restraining of livestock

2. Equipments Required: N/A
3. Materials Required: Rope, fixed pole, Travis, mouth gags
4. Learning objective: To understand how to handle animals routinely on field or as and
whenever required.
5. Theory/Principle/Background of the topic:
I. Farm animals are required to be handled for various purposes e.g. examining their
health, milking, displacement, grooming and judging etc.
II. One has to follow scientific methodology in approaching the animal and with its
confidence so that animal will not get excited.
III. Handling of animal will be without trouble.
6. Outline of the Procedure:
1. First secure the animal.
2. Bring it into the Travis. If Travis is not available then tie it to any fixed pole or tree.
3. Always approach from left side of animal.
4. Before approaching get information about the temperament of the animal.
5. Make friendship with it by calling its name or any familiar sound, known to the animal.
6. Pat the animal on the back, neck, move hand over its body so that animal may feel that
you are not causing any harm to him.
7. Examination the part which is under observation. If animal is reluctant or not allowing
examination then use following methods for restraining.
A. Halter:
1. It is made up of rope.
2. Go over nose and under chin with left hand.
3. Tighten chin rope by pull of lead rope with left hand.
4. Place headstall with right hand over poll and behind ears.
B. Bull holder:
1. No need to make hold in the nasal septum.
2. Can be used for other animals, as there is a device to remove it after use/handling
of animal.
C. Nose string:
1. It is cotton rope of sufficient thickness and length.
2. A hole is made into anterior part of the nasal septum by sharp and sufficient thick
needle or even with a pointed stick.
3. After making a hole, string is passed through it and tied behind the horns at the
hole.
4. Apply tincture iodine to the hole.
D. Nose ring:
1. It is a copper, brass or stainless steel ring of approximately 8 mm. thickness and
6-8 cm. in diameter.
10
2. It is inserted in nasal septum.
E. Gags: A gag is a means for keeping the jaws apart for probing use or examination of the
mouth or teeth of horses, cattle, and buffaloes. Several types of gags are in use, most are
made of metal. The one in common use with large animals is called Varnell's movable
gag. The bars of the gag or mouth piece fit into the interdental space. The tongue must
always be free. The bars should be covered with rubber or leather to prevent damage to
gums. Gags are also available for use with small animals such as sheep and goats.
Casting of Animals: Casting means throwing animals on the ground. This is done if the animals
are to be controlled for long period such as performing operations, dehorning, shoeing, branding
etc.
Preparations for Casting:

1. A well grown grass field or sandy area or a bedding made up of paddy straw or saw dust are
ideal surfaces on which large animals can be cast.
2. There should be plenty of room around with no stones, bricks, wooden pieces etc. on the
ground and no objects nearby against which the animal may dash itself.
3. For casting cattle and buffaloes a circular area of about 8m diameter will be sufficient
Comfort of the Animal:
1. Acceptability of the site depends upon the availability of the condition in the farm.
2. Fast the animals at least 12 hours before casting. This is done so as to avoid the danger of
injury to distended digestive tract. The animals are casted usually on the right side so as to
prevent damage to the digestive tract. In case of emergency, it can be casted on the other side
with precautions. For many vicious animals which cannot be roped sedative agents are used to
calm down the animal. There are two methods for casting of the animal.
The common and effective method is American method. With a casting rope of 8m
long, a running noose is applied at the base of the horn and in the case of horn less animals it can
be fixed at the neck region, then a series of three hitches can be fixed at the neck, heart girth and
abdominal region. Usually the hitch at the neck is avoided. The free end of the casting rope is
taken around the thigh region and it is pulled and at the same time a man is allowed to hold the
neck and turn towards the opposite side. Two men should pull the loose rope backward. The
animal will touch and sink to the ground. After throwing the animal to the ground the man
holding the neck should keep it thrust against the shoulder region. Another should introduce the
tail in between the thighs and pull it tight. The 2nd should secure with another rope the legs.
Same operations should be carried in reverse order for releasing the animal.
Indian Method: In this method the rope is fixed on the abdominal region and the other end of
the rope is passed around the hollow of the pastern on the hind limb. A knot at the fore leg can
be put to keep the animal under control. A man at the head end should turn the head in the
opposite side to which the animal is to fall. Now the rope end that is free is used for securing the
11
animal and at the same time while pulling the free end of the rope a man should secure the hind
portion to avoid sudden falling of animal. This method is usually followed in the case of
lightweight animals.
❖ Reuff’s method of casting cattle and buffalo:
7. General Calculations: N/A

8. Results: N/A
9. Caution:
i. Farm animals are required to be handled for various purposes e.g. Examination of their
i. Handling of animal without trouble.
10. Suggested Reading: Livestock Production Management by N.S.R.Sastry (4th
edition), 2008, Kalyani Publishers, India.
11. Web links: http://cal.vet.upenn.edu/projects/fieldservice/Dairy/RESTR/burley.htm
12
Anti-cow-kicker Bull nose ring
Bull holder Halter
Drink water’s Gags Trevis or crush or stocks
Restraining of legs Casting
13
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
14
Exercise 3
1. Exercise: To study methods of identification marks of livestock and poultry

2. Equipments Required: Restraining apparatus
3. Materials Required:
I. Tattooing ink
II. Tattooing set
III. Tag and strings
IV. Branding number (Cold)
V. Branding ink
VI. Hot branding number
VII. Rope
VIII. Spirit
IX. Iodine
X. Travis
XI. Cotton
4. Learning objective: To establish the identity of animals.
a. It is primarily essential for the management of a good herd of animals and also it is
essential for the herd improvement.
b. It solves the disputes over lost or stolen animals by establishing the ownership.
c. It is essential for the recording of production performance.
d. It is also necessary for getting recognition in Associations like Dairy Herd
Improvement Association. (DHIA)
e. It is also required for culling and disposal of uneconomical animals.
f. It is necessary to find out the progeny or off springs, which are born by artificial
insemination.
g. It is also required for giving health and vaccination certificates especially when they
are transferred from one place to another.
h. It is essential for insurance of livestock against the loss either by disease or by
accidents.
i. It is also needed for disease control programs-to identify the affected and carrier
animals. (T.B., Brucellosis).
Methods of Identification: It is mainly classified into 2 types.
1. New methods
2. Old methods (or) obsolete methods.
❖ New methods are classified into 3 types.

1. Tattooing
2. Tags
3. Bands
4. RFID
15
❖ Old methods are classified into 3 types.
1. Branding (Hot, cold and freeze)
2. Photograph
3. Ear notching

a. Clean all the wax and dirt thoroughly by washing with soap and water and
completely wipe it dry. Clean the surface with rectified spirit.
b. Now apply the tattooing ink liberally over the ear.
c. Select the desired number and set it on the forceps with the figure and then check
their placement on a paper or on a leaf to ascertain the correctness.
d. Vegetable pigment is first applied on the cleaned surface of ear.
e. The forceps is introduced from the lower border of the ear and the jaw with the
nails in the front and the other jaw with the pad behind the ear.
f. Pressing the jaw of the forceps makes the firm imprints of marks and then it is
removed.
g. Now apply more quantity of the ink and rub well. If there is any bleeding it can be
stopped either by pressing with fingers or by adding little more quantity of ink to
the bleeding part.
h. Unsatisfactory results are obtained by using dirty instrument, dirty and greasy
skin, poor quality and inadequate application of the ink and inappropriate of
forceps. This will result in improper marks.

8. Results: N/A
9. Caution:
a. Check and ensure the number from breeding records to be given to the animal
before actual marking.
b. Use proper method of putting the identification marks on different categories
of animals.
c. Restrain the animal before putting the identification marks.
d. Keep the record of the code numbers of identification in the livestockregister
to avoid the confusion.
e. The same number should not be repeated on a particular dairy farm.

11. Web links: https
16
Liquid nitrogen inserted rod
Freeze branding
Trimming of the hair for

cold & Freeze branding
Branding
Hot Branding Freeze Branding
17
Ear Tagging Ear Tagging
Ear notching
Ear notching in Pig
Ear Tattooing Ear Tattooing
18
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
19
Exercise 4
1. Exercise: Visit to dairy and poultry farm (To study breeds and daily routine farm operations
& records)
3. Materials Required: Dairy farm/Poultry Farm
4. Learning objective: To understand daily routine management practices on dairy farm
and identify breeds
Dairying is an important source of subsidiary income to small/marginal farmers and
agricultural labourers. The manure from animals provides a good source of organic matter for
improving soil fertility and crop yields. The gober gas from the dung is used as fuel for domestic
purposes as also for running engines for drawing water from well. The surplus fodder and
agricultural by-products are gainfully utilized for feeding the animals. Almost all draught power
for farm operations and transportation is supplied by bullocks. Since agriculture is mostly
seasonal, there is a possibility of finding employment throughout the year for many persons
through dairy farming.
a. Visit to Commercial Dairy Farms

Visit the dairy farm and analyze different dairy structures, housing system and daily routine
management practices of livestock.
b. Visit to Commercial Poultry Farms
Poultry production comprises of various units such as hatchery, farm, feed, equipments,
processing and marketing etc. Integration among these units helps in reducing the cost of
production of egg and poultry meat by reducing the number of intermediaries involved in
marketing and to some extent by avoiding seasonal marketing fluctuations.
7. Calculations: N/A
Results: Identification and management is important for following different daily farm
operations. This makes it very important to Visit to Livestock farms.
8. Caution:
iii. Farm animals are required to be handled for various purposes e.g. Examination their
iv. Handling of animal without trouble.
9. Suggested Reading: Livestock Production Management by N.S.R.Sastry (4thedition),
Year-2008, Kalyani Publishers, India.
10. Weblinks:
http://www.keralaagriculture.gov.in/htmle/bankableagriprojects/ah%5Cdairyfarming.htm
20
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
21
Exercise 5
1. Exercise: To study of Judging and culling of livestock and poultry

3. Materials required:
I. Different kinds of animal like cows, buffalo, heifer etc.
II. Score card
III. Show ring
4. Learning objective: To understand how to judge livestock based on specific characters
that influence the productivity or functions.
5. Theory/Principle/Background of the topic: Livestock judging is the evaluation of an
animal's characteristics and making a comparison to other animals and the ideal standard
of that particular class. After evaluating each animal individually, a ranking is assigned to
that class. Judgments on cattle are ultimately based on which cow is worth the most
profit. When judging cattle, the judge wants to act as if he or she were buying the cow,
and wanted to find the most valuable cow. Every judge or the competition has their own
system, based on certain criteria. Usually, this system starts at the head and goes all the
way through to the tail, looking at finer points along the way. In the end the points are
summed up and the winner is declared.
1. Score card-: Study the score cards and marks fixed for each part. Form a picture of an
ideal animal in the mind. Mark animals as A, B, C, D or 1, 2, 3, 4. Allow the animals
to stabilize in the ring in a row. Study different animals carefully and make
comparison among all the four animals in ring and decide the score for each point and
record the allotted score marks in respective columns against each animal in the
perfect score card.
A) General appearance:
A good dairy temperament, docility, attractive quality, feminine look, proportionate
head and neck pole part a graceful carriage, broad forehead, possessive vitality and
vigor, thin skin.
B) Dairy type: Dairy type as expressed by the milking ability, appearance and freedom
from coarseness.
C) Body capacity: As exhibited by the chest girth, length and depth of barrel with an
ample strength and vigor.
D) Mammary development: Strongly attached, well balanced, capacious, fine udder.
The udder should be symmetrical, moderately long and wide, deep, free from
quartering, soft and pliable. Rear attachment high. Teats of convenient size and
squarely placed. It should be with numerous folds of skin when viewed between the
thighs. Milk vein prominent with numerous curves.
E) Other features: Hip and pin bones wide part. Thigh widely with well apart hind legs.
Ask the attendants to take animals one behind the other for short walk of five minutes
22
walking. Bring the animal again and arrange by making close inspection for age by
dentition, quality of skin and udder. Make total of the marks obtained by the animals
i. e. 1, 2, 3 or 4 and support placing with brief but sound reason. Classify the animals
based on dairy types as follows.
Grade Score point

Excellent 90 and above
Very good 85-90
Good 80-85
Acceptable 70-80
Fair 60-70
Poor Below 60
2. Performance test - This is a measure of the phenotypic value of the individual candidates for
selection. Since the phenotypic value is determined by both genetic and environmental
influences, the performance test is an estimate, not a measure of the genetic value. The
occurrence of this estimate depends upon the heritability of the trait i.e. on the degree to which
the genetic value is modified by the environmental influences.
3. Pedigree Selection- A pedigree is a record of an individual's ancestors including its parents.

This information is valuable because each individual possesses a sample half of the genes from
each parent. If we can precisely know an individual's phenotype, little is gained by considering
pedigree in selection. Pedigree considerations are useful when we do not have sufficient accurate
records of production of the individual. Also, it is useful in the early selection when the traits in
question might not have expressed themselves.
4. Progeny testing- It is also useful for selection of males when the traits selected for are
expressed only by the female such as milk production in dairy cattle. In this method we evaluate
the breeding value by a study of the expression of the trait in its offspring’s. Individuality tells us
what an animal seems to be, his pedigree tells us what he ought to be, but the performance of his
progeny tells us what he is. It is, of course, a two-stage selection system because some
preliminary selection determines which animals first produce progeny followed by further culling
of these which produce poor progeny.
5. Ring Performance- Selection on the basis of show ring performance has had considerable
value in the past. Essentially this selection has been directed towards bringing the conformation
of the animal to some ideal conformation. This improvement has been based on two goals:
improvement conformation, and correlated response.
7. General Calculations: NA
8. Results:
General Calculations: NA
Results: Scope of results: To be able to effectively evaluate breeding and market animals is
highly important in the animal industry. Livestock producers and breeders evaluate livestock
on their potential to produce high quality, efficient breeding animals as well as saleable
offspring. Order buyers, feeders and packers evaluate livestock on their ability to convert
23
feedstuffs into red meat.
Required Results: The judge should be able to select the best possible animal from the
stock and rank it accordingly.
2. Caution: Observe the animals carefully from safe distance
edition), Year-2008, Kalyani Publishers, India.
4. Web link: http://www.thejudgingconnection.com/pdfs/Livestock Judging Manual.pd.
1. Experiment: To study the culling of livestock and poultry

3. Materials required: N/A
4. Learning objective: To understand principles of culling of livestock to ensure maximum
production
5. Theory/Principle/Background of the topic: Culling is the process of removing
unwanted breeding animals from a group based on specific criteria. This is done either to
reinforce certain desirable characteristics or to remove certain undesirable characteristics
from the group and to maintain a certain herd size. However, the removal of cows from
the main herd due to sale, slaughter, or death may also be considered as culling. Thus the
term cull includes all cows that leave the dairy, regardless of where they end up or
condition they leave in. Dairy producers often encounter difficult decisions on a daily
basis. One of the hardest is deciding whether to maintain and treat, or cull a cow.
7. Culling of Dairy Animals
.
A. Stage of gestation: Extremely long calving intervals can be costly. With other factors
being equal, cows in mid-lactation with several months to go before freshening are
better prospects for culling the cows that will freshen sooner and return to peak
production sooner.
B. Mastitis: Mastitis CMT (California Mastitis Test) scores, somatic cell counts should
be checked carefully. Cows with CMT scores of 2, somatic cell counts of 1.2 million
or greater, should be culled before other potential culls because they are potential
sources of intramammary infections of other cows.
C. Age: Other factors being equal, cull older cows before younger cows of comparable
relative value. The genetic potential of younger animals should be greater than that of
older animals, so keeping the younger cows in the herd longer should be a sound
practice.
D. Past performance: Given two cows with the same relative value and other factors
equal, cull the cow first that has the lowest previous production records. Past
performance can be suggestive of future potential. Management errors in the current
lactation could adversely affect a cow's performance.
1. Tandem Method- This is a form of selective breeding where a breeder addresses one
characteristic of the animal at a time, thus selecting only animals that measure above a certain
threshold for that particular trait while keeping other traits constant. Once that level of quality in
the single trait is achieved, the breeder will focus on a second trait and cull based on that quality.
24
With the tandem method, a minimum level of quality is set for important characteristics that the
breeder wishes to remain constant. The breeder is focusing improvement in one particular trait
without losing quality of the others. The breeder will raise the threshold for selection on this trait
with each successive generation of progeny, thus ensuring improvement in this single
characteristic of his breeding program.
2. Independent levels- This is a method where any animal who falls below a given standard in any
single characteristic is not used in a breeding program. With each successive mating, the threshold
culling criteria is raised thus improving the breed with each successive generation. This method
measures several characteristics at once. Should progeny fall below the desired quality in any one
characteristic being measured, it will be not be used in the breeding program regardless of the level
of excellence of other traits. With each successive generation of progeny, the minimum quality of
each characteristic is raised thus insuring improvement of these traits.
3. Total Score Method- This is a method where the breeder evaluates and selects breeding stock
based on a weighted table of characteristics. The breeder selects qualities that are most important to
them and assigns them a weight. The weights of all the traits should add up to 100. When evaluating
an individual for selection, the breeder measures the traits on a scale of 1 to 10, with 10 being the
most desirable expression and 1 being the lowest. The scores are then multiplied by their weights and
then added together to give a total score. Individuals that fail to meet a threshold are culled (or
removed) from the breeding program. The total score gives a breeder a way to evaluate multiple traits
on an animal at the same time. The total score method is the most flexible of the three. it allows for
weighted improvement of multiple characteristics. It allows the breeder to make major gains in one
aspect while moderate or lesser gains in others.
3. Results: Scope of results: It is important to understand culling, since culling cattle is very
important in any cattle operation because a producer gets rid of those animals that are
inferior to the genetic qualities of the herd, those that are no longer productive, and those
that have no value being in the cowherd any more. Each producer has their own culling
standards that they set for their herds; some are stricter than others. But in the end all
cattle dairy farmers are focused on maximizing income while at the same time controlling
all production costs, culling becomes all the more important.
Required Results: Only the high productive animals should be included in herd and to
make breeding plans to ensure maximum profit.
4. Caution: It must be taken into consideration that the records are properly checked before
making up the breeding plans so as to remove the possibility of including those animals
that are not high producers.
5. Suggested Reading: Livestock Production Management by N.S.R.Sastry (4th edition),
Year-2008, Kalyani Publishers, India.
6. Web link: http://www.theguardian.com/environment/2015/jan/14/testing-cattle-better-
an-culling-badgers-control-bovine-tb-study-suggests.
25
26
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
27
Exercise 6
1. Exercise: To study planning and layout of housing for different types of livestock
i. Facilities to visit a dairy farm
ii. Measuring tape, pencil
iii. Drawing sheet, drawing boards
4. Learning objective: To understand the basic principles of housing so as to avoid stress in
livestock and additional labor charges that curtail profit to the owner.
5. Theory/Principle/Background of the topic: The main purpose of livestock production is to
convert the energy in feed into products that can be utilized by human beings, such as milk, eggs,
meat, wool, hair, hides and skins, draught power and manure (fertilizer). Traditional, extensive
livestock production involving indigenous breeds and low-cost feeding will usually have low
performance and can therefore only justify minimal, if any, expenditure for housing. However,
where improved breeds, management and feeding are available it will usually be economically
beneficial to increase the production intensity.
I. Topography and drainage: A dairy building should be at a higher elevation than the
surrounding ground to offer a good slope for rainfall and drainage for the wastes of the
dairy to avoid stagnation within. A leveled area requires less site preparation and thus
lesser cost of building. Low lands and depressions and proximity to places of bad odor
should be avoided.
II. Soil type: Fertile soil should be spared for cultivation. Foundation soils as far as possible
should not be too dehydrated or desiccated. Such a soil is susceptible to considerable
swelling during rainy season and exhibit numerous cracks and fissures.
III. Exposure to the sun and protection from wind: In general animal sheds are located
with long axis east to west the paddock side facing the north to get direct sunlight during
winter and to prevent entry of direct sunlight into the shed during other seasons.
IV. Accessibility: Easy accessibility to the buildings is always desirable. Situation of a cattle
shed by the side of the main road preferably at a distance of about 100 meters should be
aimed at.
V. Durability and attractiveness: It is always attractive when the buildings open up to a
scenic view and add to the grandeur of the scenery. Along with this, durability of the
structure is obviously an important criterion in building a dairy.
VI. Water supply: Abundant supply of fresh, clean and soft water should .be available at a
cheap rate.
VII. Surroundings: Areas infested with wild animals and dacoits should be avoided. Narrow
gates, high manger curbs, loose hinges, protruding nails, smooth finished floor in the
areas where the cows move and other such hazards should be eliminated.
VIII. Labour: Honest, economic and regular supply of Labour is available.
28
IX. Marketing: Dairy buildings should only be in those areas from where the owner can sell
his products profitably and regularly.
X. Electricity: Electricity is the most important sanitary method of lighting a dairy. Since a
modem dairy always handles electric equipments which are also economical, it is
desirable to have an adequate supply of electricity.
XI. Facilities, labour, food: Cattle yards should be so constructed and situated in relation to
feed storages, hay stacks, silo and manure pits as to effect the most efficient utilization of
labour. Sufficient space per cow and well-arranged feeding mangers and resting area
contribute not only to greater milk yield of cows and make the work of the operator easier
also minimizes feed expenses. The relative position of the feed stores should be quite
adjacent to the cattle barn. Noteworthy features of feed stores are given:
(i) Feed storages should be located at hand near the center of the cow barn.
(ii) Milk-house should be located almost at the center of the barn.
(iii) Centre cross-alley should be well designed with reference to feed storage, the stall
area and the milk house.
6. Outline of the Procedure: In India, a great diversity exists in the design of dairy animal
shelters. Traditional animal shelters have grown out of needs, resources and ingenuity of
farmers. Under varied climatic, geographical and economical conditions prevailing in India,
designing an ideal set of building for dairy animals throughout the country is impossible. Hence,
practically there are two systems of housing for dairy animals viz.
A) Loose housing - It is a system of housing, in which animals are kept loose in an open
paddock throughout the day and night except at the time of milking and treatment. In this system,
shelter is provided along one side of open paddock under which animals can retire when it is very
hot or cold or during rains. Common feed manger and water tank is provided and concentrates are
fed at the milking time which is done in a separate milking barn or parlour in which cows are
secured at milking time and are milked. The open paddock is enclosed by means of half walls or
plain wire fences of convenient height.
B) Conventional barns- In this system of housing, the animals are confined together on a
platform and secured at neck by stanchions or neck chain. The animals are fed as wells as milked
in the same barn. These barns are completely covered with roofs and the sidewalls are closed
with windows or ventilator located at suitable places to get more ventilation and lighting. It is
applicable for temperate and heavy rainfall region. The same type of housing can be utilized for
tropical region with slight modification. Its consist two important methods of housing
1. Head to head and
2. Tail to tail system of housing
Floor: The inside floor of the barn should be of some impervious material which can be easily
kept clean and dry and is not slippery. Paving with bricks can also serve ones purpose. Grooved
cement concrete floor is still better. An overall floor space of 65 to 70 sq. per adult cow should be
satisfactory.
29
Walls: The inside of the walls should have a smooth hard- finish of cement, which will not allow
any lodgment of dust and moisture. Comers should be round. For plains, dwarf walls about 4 to 5
feet in height and roofs supported by masonry work or iron pillars will be best or more suitable.
The open space in between supporting pillars will serve for light and air circulation.
Roof: Roof of the barn may be of asbestos sheet or tiles. Corrugated iron sheets have the
disadvantage of making extreme fluctuations in the inside temperature of the barn in different
seasons. However, iron sheets with aluminum painted tops to reflect sunrays and bottoms
provided with wooden insulated ceilings can also achieve the objective. A height of 8 feet at the
sides and 15 feet at the ridge will be sufficient to give the necessary air space to the cows. An
adult cow requires at least about 800 cubic feet of air space under tropical conditions. To make
ventilation more effective continuous ridge ventilation is considered most desirable.
Various Buildings or Units required on a dairy Farm/ Dairy cow building must have
following places;
➢ Feeding passage
➢ Manger
➢ Standing space
➢ Gutter or drainage
➢ channel o Milking passage
➢ Main building units;
➢ Milking barn or parlour
➢ Down calver shed / calving pen
➢ Calf pen
➢ Young stock or heifer shed
➢ Dry animal shed
➢ Bull shed
➢ Isolation shed
➢ Quarantine shed
Accessory buildings
➢ Store room
➢ Milk room
➢ Hay or straw shed
Layout Designs:
Milking barns: This is a barn where milch animals are milked and is fully covered. It should be
located at the center of the farm with all other farm buildings arranged around it. Depending
upon the number of milch animals, there are two types of milking barns, viz. Single row system
and Double row system: head to head or face-in; tail to tail or face-out.
As per ICAR norms, in single row system, 12-16 numbers of animals can be kept. If it is
greater than 16, then double row system is preferable.
30
In double row system up to 50 animals can be maintained in a single shed. The distance
between two sheds should be greater than 30 feet or it should be twice the height of the building.
There shall be an individual standing in the milking barns and the number of standings required
should be 25% of total number of milch animals in the herd and the milking operation should be
carried out in batches.
8. Results: A proper housing provides an animal shelter, comfort, prevents fighting and protects
it from injuries. A comfortable and stress free animal has proved to give higher production too.
By following the basic concepts and principles of housing, future expenses on construction could
be avoided which adds to the overall profit of owner. Thus to understand proper housing of
livestock is very important.
Required Results: Accomplish a proper scientific housing to ensure the welfare and maximum
production by animals.
9. Caution: The floor space requirements and environmental specification should never be
avoided to make the housing plan. This might later on lead to extra labor costs.
11. Scope of results: To understand the feeding habits of livestock it is important to maintain a
proper and balanced diet. Since, an appropriate nutrition is the key to good production, health
and growth of livestock, it's equally important to have a good idea about their feeding habits.
13. Web links: http://www.theguardian.com/environment/2015/jan/14/testing-cattle-better-than-
culling-badgers-control-bovine-tb-study-suggests
.
31
Head to head Housing system.
Tail to tail housing system.
32
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
33
Exercise 7
1. Exercise: To study computation of ration for cattle and buffalo
2. Equipments Required: Self feeder, Bale feeder, Feed Bunks, Mineral feeder.
3. Materials Required: Feed sample
4. Learning objective: To understand the feeding habits of cattle and buffalo
5. Theory/Principle/Background of the topic: Cattle have a natural tendency to graze and
historically have depended on forages as their major source of nutrients. They graze about
three times daily and consume almost entirely grass and similar forages. Equipped with a
long and dexterous tongue, cattle can wrap its tongue around plant parts and pull the food
into its mouth where it is placed between its lower jaw and dental pad on the upper
surface. Once in the mouth, the cow swings its head to severe the plant parts and chews
the food slightly, and mixes it with saliva before swallowing. Later the cow will
regurgitate the food to chew and grind it again. This process is called rumination or
chewing the cud.
Cows will not graze much longer than 8 hours, so grass at the proper height will
increase intake and improve animal nutrition. Cows also prefer not to eat around their
own paddies but are willing to graze after a different type of animal has defecated. Cows
like to graze on rolling land, although they are able to graze anywhere.
6. Outline of the Procedure: Cattle may be pasture fed or stall fed.
a. In pasture feeding the cattle are allowed for grazing on agriculture land after
harvesting and on natural bushes, shrubs and natural pasture land. These ranges or
pasture land might be wild or specifically cultivated have crops or forages.
b. Another option is to let them graze and on return from grazing they are being
supplemented with concentrates. In stall feeding Cows can either be pasture fed or
stall fed. In pasture feeding, the cattle are left to graze on grass land or ranges.
c. In stall feeding the cattle are kept either confined or with a provision of pen and
run. They graze on cultivated fodder and concentrate supplementation in stalls.
d. Each animal might have individual stall or group stall depending on the budget
and requirement.
e. The feeding troughs should be such that they ensure minimum feed wastage and
allow each individual animal to feed easily i.e. be feasible. This enables maximum
possible nutrition, productivity and in the end lead to profit.
f. Following are the various instruments used routinely for feeding livestock:
General classification of feeding stuff
a. Concentrate
1. Energy Feeds
a) Grains and seeds (Maize Barley, Sorghum, millets)
b) Mill by products (Bran, grits etc.)
c) Roots (tapioca, turnips and potatoes)
2. Protein supplement
a) Animal byproducts (Blood meal, meat meal, offal’s from slaughter house)
34
b) Marine by products (Fish meal)
c) Avian by products (feather meal)
d) Brewer’s grain and yeast
e) Oil cakes
b. Roughages
1. Succulent
a) Pasture (Natural and Artificial)
b) Green fodder - Legumes (Lucerne, Berseem, Cowpea, Cluster bean, Stylo, Centro,
Agathi, Hedge Lucerne etc.)
c) Tree leaves (Jack, Subabul, Mango, Tamarind, Rubber Banyan, Banana stem, Pipal
etc.)
d) Root crops
e) Silage
2. Dry
a) Hay
i. Legumes – Lucerne
ii. Non legumes – Cenchrus
b) Straws (Paddy, wheat, barley)
c) Stover (Maize and jowar)
d) Haulms (Groundnut )
c. Mineral supplements (Natural and Pure elements)
a) Major minerals
b) Trace minerals
d. Vitamin supplements (Water and fat soluble)
e. Additives (Antibiotics, hormones, coloring agents, liver stimulants, probiotics, enzymes
etc.)
Energy Supplement: Grains, Mill by products and roots
Protein supplement: Plant, Animal, Marine and Non Protein nitrogenous substances
Computation of ration:
Ration: Amount of feed provided to animal within 24 hours is called as ration.
Its include roughages, concentrate, Additive and supplement part.
Total dry matter requirement (DM)
1/3 2/3
(as concentrate) (as roughage)
1/3 2/3
(Green roughages) (Dry roughages)
35
Table 1. Dry matter (DM) requirements per 100 kg body weight of animal
Sr. No Type of animal DM required per 100 kg BW

1 Cattle 2.5
2 Crossbred cow 3
3 Buffalo 3
8. Results: Scope of results: To understand the feeding habits of livestock is important to further
maintain a proper and balanced diet. Since, an appropriate nutrition is the key to good
production, health and growth of livestock, it's equally important to have a good idea about their
feeding habits. Required Results: The feeding should ensure minimum wastage.
10. Caution: While feeding the animals maintain a safe distance, since the animal might attack
12. Web links: http://www.ifad.org/lrkm/theme/production/feeding.htm
Solve following problems:

1. Calculate amount of roughages and concentrate required for Pandharpuri buffalo having 350
kg body weight.
2. Calculate amount of roughages and concentrate required for Jersey cow having 500 kg body
weight.
3. Calculate total dry matter requirement for HF weighing 450 kg body weight.
4. Calculate amount of green roughages and dry roughages requirements for exotic cows having
550 Kg body weight.
5. Calculate total dry matter requirement of cross-bred cow weighing 400 kg bodyweight.
36
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
37
Exercise 8
1. Exercise: To study formulations of concentrate mixture for livestock

3. Materials Required: N/A
4. Learning objective: To understand how to formulate concentrate ration for livestock.
Concentrates contain high-energy feedstuffs that are added to a ration primarily to
increase its energy density. They are mostly cereals or cereal by-products, roots and tubers,
liquid feeds like molasses, fats and oils. However, these energy sources also contain small
quantities of other nutrients—proteins, minerals and vitamins. The energy is in the form of
starch, with a crude protein content of 8–12%, high in phosphorus but low in both crude fibre
and calcium.
Usually a suitable concentrate mixture with a desired DCP and TDN content
incorporating many concentrate feeds and minerals are prepared for generalized use. The DCP
and TDN intakes are controlled by offering different quantities of the mixtures and by using with
varying nutrient percentages. In practical feeding it is necessary to formulate different feed mixes
to suit the nutrient requirements of various classes of livestock. When two or more feeds are to
be blended into a mixture containing a certain definite percentage of a major nutrient, the
Pearson square method is usually used.
This method is illustrated below with the help of an example. Formulation of a feed
mixture for pigs in the weight group of 20-35 kg incorporating maize, rice barn, groundnut cake,
fishmeal and mineral mixture. Pigs of this weight group require 16% crude protein (CP) in their
ration. It also stipulates that there should be 3300 kcal/kg digestible energy (DE) in their feed.
Next step is to ascertain the CP content and DE content of the feeds in question.
7. General Calculations:
CP (%) DE (Kcal/Kg)
Maize 8.8 3488
Rice barn 13.0 2940
Groundnut cake 47.0 2845
Fish 60.0 3200
To formulate a ration with 16% CP, the next step is to separate the feeds into 2 groups and
specify the proportion of ingredients in each group. These are determined by experience and by
considerations for balancing other nutrients like DE and economic considerations. In group-I, we
may include GNC, fish and rice barn in equal proportion. In the group-II only maize is included.
38
Part CP (%)
GNC 1 47
Fish 1 60
Rice barn 1 13
Total 3 120
Average 40
Draw a square and insert the percentage CP required (16%) in the middle of the square.
Place group I with its CP% at the upper left hand corner and group II (maize) with its CP% at the
lower left corner.
Group I I 7.2
40% CP
16
Group II 24
II
8.8% CP 31.2
Group I on percentage basis: Group II (maize):
7.2 X 100 24X 100

------------ = 23.1% ----------- = 76.9%
31.2 31.2
Groundnut cake = 7.7 %

Fish meal = 7.7
Rice barn =7.7%
Subtract the CP% so written from the desired CP% written in the middle of the square and write
at the lower right hand and upper right hand corners (signs ignored). This means that if 7.2 parts
of group I mixture is blended with 24 parts of group II (maize) the resultant mixture will have
16% CP. The feeds are expressed on percentage basis accordingly. The concentrate mixture will
be:
% CP DE
GNC 7.7 3.619 219.06
Fish 7.7 4.620 246.40
Rice barn 7.7 1.001 226.38
Maize 76.9 6.767 2651.51
Total 100.0 16.007 3343.35
39
They require only 3300 kcal/kg of DE. By minor changes of proportion of ingredients this can be
adjusted. In many concentrate mixes mineral mixtures are added at 2-3% level. Therefore
adjustments are to be made in the proportion of other ingredients accordingly.
In the example given, if the mineral mixture is to be added at 2% level, the remaining 98
parts should have more than 16% protein so that when mineral mixture is added at 2% level, the
reaming 98 parts should have more than 16% protein so that when mineral mixture is added, the
final mixture will have 16% CP. Precisely this will be as follows. Employing the Person square
method.
Group I 7.53
40% CP
16.33
Group II 23.67
II
8.8% 31.2
Group I on percentage basis: Group II (maize):
7.53 X 100 23.67 X 100

---------- ---- = 23.6% --------------- = 74.4%
31.2 31.2
Groundnut cake = 7.9 %

Fish meal = 7.9L%
Rice barn =7.8%
The final mixture will be:
Ingredient % CP DTI
Maize 74.4 6.54 2597.07
GNC 7.9 3.71 232.26
Fish Meal 7.9 4.74 252.80
Rice bran 7.8 1.01 221.81
Mineral mixture 2.0 0 0
Total 1000 16.0 3300.94
40
The will be a perfectly balanced feed mixture for pigs weighing 20-35 kg. If vitamins are
needed they may be blended well with no apparent change in protein and energy content. Also in
the case of non-ruminants like the pig, care has to be exercised with respect to essential amino
acids, and B-vitamin. In order to be balanced, there should be at least one source of animal
protein in additional to the proteins of plant origin. Besides, the ration is usually self-fed and
therefore, the energy and protein content are adjusted on a per kg basis.
8. Results: Scope of results: Since, approximately 60-70% of cost of production is attributed to

feeding of animals it is very important that the ration formulation should be done aiming at
profit. Feed formulation should be done such that, the particular contents in it are easily
available, relatively cheaper and high on desired nutritional content, so as to fulfill animal's
dietary requirement and also be cost effective.
Required Results: The nutrient requirement should be fulfilled 100% eliminating the possibility
of leaving out any essential component.
9. Caution: The feed formulation must be done carefully eliminating the human error and while
mixing the feed using a chaffer care must be taken to not put hand inside and be injured.
10. Suggested Reading/reference: Livestock Production Management by N.S.R.Sastry (4th
11. Web links: http://www.extension.umn.edu/agriculture/dairy/feed-and-nutrition/feeding-the-
dairy-herd/rati on-formulati on.html
41
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
42
Exercise 9
1. Exercise: To study clean and hygienic milk production and milking methods
2. Equipments Required: Milk utensil, milking pan etc.
I. Clean byres VIII. Milking pale
II. Clean water IX. Towel
III. Cotton ropes if necessary X. Strip-cup
IV. White apron XI. KMNO4 solution
V. Herd recorder XII. Concentrate mixture
VI. Milk recording register XIII. Petroleum jelly
VII. Healthy cow
4. Learning objective: Students achieve advanced knowledge on the milking process and
CMP. They achieve skills in operation and testing of milking machines and to assess
impacts on milking process and udder health.
5. Theory/Principle/Background of the topic: Milking of dairy animals is an art required
practice, experience and skill. It is one of the major operations directly linked with the
economy of the herd. Once the letting down process is started milking should be
completed within 5 to 7 min. Otherwise chances of udder damage increase due to
retention of residual milk. Clean and healthy (disease free) animals, hygienic conditions,
clean utensils, milkers with clean habits and free from communicable diseases are of the
primary requirements for clean milk production.
Clean milk production in India:
Village entrepreneurship is the main stay for bringing India as number one milk
producer in the world. As a result there is limited scope for mechanizing milking
procedures but does not mean that India cannot produce clean milk. By launching
vigorous campaign, clean milk can be produced by good animal Husbandry practices in
villages, small farms with the help of Dairy Development Boards, different Cooperative
Dairy Federations etc.
Steps in Clean Milk Production
a) The animal should be washed before milking.

b) Washing of cows is best practice to minimize the bacterial entry.
c) If calf is allowed for sucking, udder may be moist, cleaned with weak disinfectant
solution later with fresh, clean water and wiped dry with a smooth and clean cloth.
d) Hands of the milker should be clean and dry. Wet hand milking may result in high
bacterial count in the milk.
e) Nails of hands of the milker should be well trimmed.
f) Milker should be free from all diseases.
g) Dusty feed like Rice polish should not be fed to the animal at the time of milking.
h) Milking barns should be well ventilated free from flies.
i) Utensils used for milking should be clean, sanitized, smooth and copper free.
43
j) Flavour producing feeds should be fed only after milking So that flavours will not
appear in milk.
k) The hind legs and the switch of the animal are tighted with the help of a milk man’s
rope at the time of milking.
l) Milk is kept in cool place to maintain the flavour and keeping quality.
m) Milk should be covered with lids to avoid dust, dirt, entry hot, or cold, day light or
strong artificial light, all at which tend to decrease milk quality.
n) Raw milk with not exceeding 2,00,000 specific count in one ml of milk can be graded
as very good raw milk

a. Secure cow/buffalo
b. Brush the hind legs
c. Wash, wipe the udder
d. Tie legs along with tail with tight slipknot
e. Wipe the udder and surrounding body with towel soaked in the disinfectant. (Chlorine
and KmnO4)
f. Wash and clean the hands
g. Apply the petroleum jelly to soften the teat in the strip cup and abnormality if any
h. Milk quickly, silently and completely with dry hand within 5 to 7 min.
i. In case of small teat use stripping method
j. When milking is over pick-up the milking pail and unite the legs
k. Record the quantity of milk in milk recording register
l. Transfer the milk in the milk can through strainer or muslin cloth
m. Keep cow and buffalo milk separately.
Methods of milking:
There are two methods of milking
A. Machine milking
B. Hand milking
a. Full hand and fisting
b. Stripping
c. Knuckling
A. Machine milking: Generally it is used on the large and Govt. dairy farms having high
yielding animals. Most milking in the developed world is done using milking machines. Teat
cups are attached to the cow's teats, and then the cups alternate between vacuum and normal
air pressure to extract the milk. The milk is filtered and cooled before being added to a large
bulk tank of milk for storage. Today there exist fully automatic milking machines which give
a cow the freedom to choose when to be milked, allowing for a larger amount of milk to be
obtained more efficiently.
Milking machine
44
❖ A calf and the machine- similar fashion
❖ Tongue, Dental pallet and jaw movement of the calf by the inflation tube, pulsator
and vacuum pump.
❖ 352mm Hg- Cattle
❖ 400mm Hg in Buffaloes
Advantage:
The advantages of this milking machine are manifold. It is easy to operate, costs low,
saves time as it milks 1.5 lit. to 2 lit. per minute. All the milk from the udder can be removed.
The machine is also easily adaptable and gives a suckling feeling to the cow and avoids pain
in the udder as well as leakage of milk.
B. Hand milking:
a. Full hand and fisting: In this method full hand milking is one of the best and safe
method in which teats are held in fist and squeeze the teats from top to bottom to make
the milk come out of teat.
b. Stripping: Stripping method is used to the animals with small teats and at the end of
every milking to remove the residual milk. In this method teats are hold in between the
thumb and index finger at the base of teat and strip to downward. This method is useful in
goat and sheep.
c. Knuckling: The knuckling is one of the milking method in which the teats is hold in your
fingers and folded thumb. Milking is completed with pressing of thumb and downward
pulling. This method is defective which crushes the internal tissue teats and from the
lumps.
8. Caution:
a. Ensure good health of animal
b. Ensure hygienic conditions of milking shed
c. Adopt dry hand milking
d. Ensure complete milking to avoid damage to udder due to residual milk
e. Adopt full hand milking or avoid milking by knuckling
f. Ensure that animal is not disturbed or excited during and before milking.
10. Web links: 1. http://vikaspedia.in/agriculture/livestock/cattle-buffalo/clean-milk-production
2. http://agritech.tnau.ac.in/animal_husbandry/animhus_cattle_milking%20meth
od.html
45
Machine milking Machine milking
Full hand method of milking.
46
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
47
Exercise 10
1. Exercise: To study incubation and hatching of eggs.

2. Equipments Required: Incubator, Egg Candler.
3. Materials Required: Fertile Eggs.
4. Learning objective: To understand the process and principles of hatching of poultry
eggs
5. Theory/Principle/Background of the topic: The process of warming of eggs under
certain range of humidity so as to make the shell more brittle is called as incubation
leading to give easy way for emergence of young one after a period of 21 days.
Temperature and humidity bring appropriate development of the embryo.
Incubation of eggs on large scale to produce chicks in large number for especially
commercial purpose is the hatchery operation. It has own significance.
Egg weights and incubation periods of different species of poultry
Name (Scientific name) Egg weight (gm.) Incubation period (days)

Ostrich (Struthio camelus) 1500 42
Emu (Dromaius novaevollandiae) 800 58
Goose (Aser anser) 285 28
Turkey (Meleagris gallopavo) 85 28
Duck (Anas platyrhynchos) 72 28
Muscovy duck (Cairina moschata) 70 32
Chicken (Gallus domesticus) 58 21
Guinea fowl (Numida Meleagris) 50 27
Pigeon (Columba livia) 18 18
Japanese Quail (Coturnix japonica) 10 18
Incubation and hatching requirements of various species of Poultry

Temperature Turning
Species 0C(0F) Humidity
Required
Duration of Incubation RH
(days) Percent
37.7(99.7) I:1-18 60 Yes
Chicken 36.7(98.3) II:19-21(H*) 70 No
Duck 37.6(99.6) I:1-24 70 Yes
(Others) II:25-28(H*) 65-70 No
37.5(99.5) I:1-14 55-60 Yes
48
Japanese II:15-18(H*) 70 No
Quail
37.8(99.9) I:1-30 60-65 Yes
Turkey II:30-34 70-72 No
• Hatching period
a) Selection of eggs for hatching: Following points should be considered while

selection of eggs.
i. Fertile eggs: Only fertile eggs should be selected for hatching, fertile eggs are
produced by such hens which have been mated with the cocks.
ii. Size of the eggs: Medium sized eggs (weight 50-55 gm.) are preferred for
hatching.
iii. Shape of eggs: It should be in oval shape.
iv. Shell quality:
• Eggs having strong shells have the best hatchability.
• Thin shells or cracked shell should be deleted by candling
• The internal quality of the eggs should be tested
• Loose or mis-shaped air cells are undesirable
• Presence of large coloured spots can affect the hatchability
• Yolk should be at center
• Dirty or soiled eggs should not be selected for hatching
• Eggs should be from the healthy birds
v. Storage of eggs:
• The storage temperature for hatching of eggs is 50 to 600 F
• Eggs stored for more than 6 days in summer and 10 days in winter
should not be selected for hatching
• They should be stored facing small end downward
• Eggs held for more than a week should be given turning at storage
of hatching of eggs
• Hatching of eggs should be properly packed
• Eggs of uniform size should be placed in one size filler trays
• During incubation regulates the I. Temperature II. Humidity III.
Ventilation IV. Positioning of eggs V. Turning of eggs
49
I. Temperature
Optimum and uniform temperature inside the incubator is very essential for obtaining
satisfactory results. The incubator temperature should be maintained as recommended by the
manufacturer. It usually varies from 99.5° to 100.5°F (37.2° - 37.8°C) for forced draft-type
incubators and about 1°F higher for still-air incubator. Low temperature slows down the
development of embryo and higher than optimum temperature hastens the embryonic
development. When abnormal temperature conditions extend over a long period, hatchability
is adversely affected by increase in embryonic mortality and weak and deformed day old
chicks.
II. Humidity
Humidity in the incubator affects hatchability. Dry and wet bulb thermometers are
used for measuring humidity. In fowls egg takes about 21 days to hatch. The relative
humidity should be around 60 per cent during the first 18 days of incubation and 70 per cent
in the last 3 days for optimum hatchability. In the forced draft-type incubators the
temperature requirement decreases as the humidity increases.
III. Ventilation
Oxygen (21%) in the atmospheric air seems to be satisfactory for embryonic
development if flow of fresh air ensured in the incubator. If oxygen level above or less than
21% it may affects hatchability. Reduction in hatchability at high altitudes is due to reduction
in partial pressure of oxygen. Inside the incubator the carbon dioxide concentration should
not exceed 0.5 per cent. Hatchability becomes zero when carbon dioxide level is 5 per cent;
therefore it is essential that the room in which the incubator is installed has adequate
ventilation.
IV. Positioning of eggs in incubator

Fertile eggs are loaded into the incubator with broad end up for holding the air cell in
regular position and controls malposition of embryo. The position of egg also facilitates
development of head of embryo towards air cell due to which it is easy for developing chick
to break air cell for commencing of pulmonary respiration. Hatchability decreases when eggs
are placed in the incubator with narrow end up as the embryo develops with its head in the
small end.
V. Turning of eggs during incubation

Turning of eggs in the incubator improves hatchability. The objective of turning is to
prevent the embryo from sticking to the shell membrane. Modern incubators are provided
with devices for automatic turning of eggs at least 8 times or more during 24 hour Eggs are
tilted through 450 angles on both sides of their perpendicular axis. No turning is required
after 18 days of incubation.
50
Advantages of artificial incubation:
1. Large number of eggs at a time can be incubated to meet high commercial demand of chicks.
2. Incubation can be practiced throughout the year.
3. The disease risk of transfer from hen to chick is eliminated /reduced.
4. The factors essential for incubation can be provided perfectly to get maximum
hatchability with quality hygiene care to minimize chances of infections.
5. Automation of incubators saves lot of labour.
8. Results:
Scope of results: A hatchery gives rise to the future stock on which the income is based; i.e the
stock so produced is further used for breeding, egg production or meat production. This makes it
very important to understand the various principles and specific requirements to set up the
hatchery unit at a poultry farm for a profitable business.
Required Results: Achieve a 100% hatching by the end of the entire procedure to maximize the
profit.
9. Caution: Care must be taken in candling and handling the eggs. Eggs must not be broken and
eggs with dead embryos should not be put into incubation. This causes unnecessary waste of
resources and time.
Kalyani Publishers,India.
11. Web links: http://www.extension.umn.edu/agriculture/dairy/feed-and-nutrition/feeding-the-
dairy-herd/rati on-formulati on.html
Egg incubator
51
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
52
Exercise 11
1. Exercise: To study debeaking, dusting and vaccination in poultry

2. Equipments Required: Debeaking machine
• Poultry bird and debeaking machine
• Dusting Powder 5%
• Poultry Vaccines
4. Learning objective: To understand the process and principles of debeaking, dusting and
vaccination schedules of poultry birds.
Debeaking (Beak Trimming):
It is recommended to trim the beaks of the layer birds to control feather pecking and
cannibalism, bullying. It is carried out by means of electrocautery. It is important to remove
only one third of the upper beak by avoiding tongue. It is usually practiced at the age of 10-14
days and repeated at the age of 14-16 weeks. Beak trimming should never be done with
penknife.
Overcrowding, inadequate space for standing/ feeding/ watering and resting, starvation,
external wounds, less fiber diet and deficiency of vitamins and minerals may pre dispose the
birds to cannibalism.
Dusting:
Dusting Powder 5%
A formulation containing 5% carbaryl, dusting powder is used to kill ticks, lice, small
insects and horn flies on cattle, sheep, hogs, and horses; Northern fowl mite, chicken mites,
lice, and fleas on chickens, turkeys, ducks, geese, and domestic game birds.
Vaccination:
It is correctly pointed out that ―Prevention is better than Cure". Many viral diseases
cannot be treated but can be controlled only by preventive vaccination.
6. Outline of Procedure-
I. Debeaking (Beak Trimming):
The bird has to be restrained by holding wings and legs by left hand and the tongue is
pushed backwards by opening mouth and introducing index finger so that the tongue is not cut
The upper beak is cut to 1/3rd of its length and the lower beak is slightly trimmed.. After Beak
trimming vitamins and antibiotics are to be administered for 3-5days to avoid stress and
secondary infections.
II. Dusting: (Chickens, turkeys, ducks, geese, and domestic game birds)
a. For litter treatment, apply 122 g/m². Use a scoop and scatter, or apply by dusting.
b. Avoid contaminating nests, eggs, feeding, and water troughs.
c. For application to birds as a supplement to litter treatment, use 4.5 g/bird.
d. Apply by shaker can or hand duster. Direct the dust to vent and fluff areas.
e. Repeat in 4 weeks if necessary
53
III. Vaccination in Poultry:
Sr. No. Age Name of the vaccine Route of administration
1. 1st day Marek's Disease vaccine Subcutaneous injection at Hatchery
Ranikhet Disease F Eye drop or Nasal drop.0.2 ml

2. 7th day Strain/Lasota. RD killed. S/C. on the same day
14 to 16 days Infectious Bursal Eye drop 0.2 ml. S / C on the
3.
(II week) disease(live) IBD(killed) same day
21 to 24 th day
4. Infectious Bronchitis Eye drop
(III week)
Ranikhet disease-Lasota
5. 30 to 35 days Eye drop
strain
Infectious Bursal disease

6. 42 to 45 days (live) Eye drop
56 to 70 days Ranikhet disease "K"

7. Subcutaneous
(8-10 th week) (Mesogenic)
84 to 91 days Wing web puncture or
8. Fowl Pox vaccine
(12 - 13th week) Intramuscular
91 to 98 days Infectious Bronchitis
9. Through Drinking Water
(13 to 14th week) Vaccine
Ranikhet disease K"
10. 126 to 133 days Subcutaneous Injection
(Mesogenic)
After peak
Ranikhet Disease Vaccine
11. production , every Through Drinking Water
"Lasota"
8 Weeks
1. Live vaccine and killed vaccine should be administered on the same day by different
persons.
2. The IBD (Infectious Bursal Disease) vaccine should be administered only in the
outbreak area.
3. In the pullet (nearing egg laying stage) or during outbreak of Ranikhet
disease the RDVK vaccine should be preferred to Lasota strain.
4. Before RDVK vaccination the birds should be dewormed.
8. Results:
Scope of results: Increase efficiency of herd.
Required Results: Achieve a 100% hatching by the end of the entire procedure to maximize the
profit.
9. Caution:
54
I. for Debeaking or Beak trimming:
• Proper precaution taken during handling of the debeaker unit
II. for dusting:
• Do not use on poultry within 7 days of slaughter.
• Do not contaminate milking utensils.
• Harmful if swallowed or inhaled, therefore avoid contact with skin.
• Avoid breathing dust.
• Wash after handling.
• Change contaminated clothing.
• Keep out of the reach of children.
10. Suggested reading: Livestock Production Management by N.S.R.Sastry (4th edition), 2008,
11. Web links: 1. http://www.domvet.com/dusting.html
2. http://www.extension.umn.edu/agriculture/dairy/feed-and-nutrition/feeding-
the-dairy-herd/rati on-formulati on.html
Debeaking machine in poultry Debeaking in poultry
55
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
56
Exercise 12
1. Exercise: To study economics of cattle production

2. Equipments Required: Calculator.
3. Materials Required: N/A
4. Learning objective: To be aware of the economical production of livestock and understand
the basic economics of dairy farming in India.
5. Theory/Principle/Background of the topic: Farm production economics is concerned with
the choice of production pattern and resource uses in order to maximize the objective function of
the farm operator, their families, the society or the nation, within a frame work of limited
resources.
6. Outline of procedure: 1. Indigenous dairy breed/ cross-bred cow dairy farm (10 cows)
Items of Cost
(A) Livestock: Values (₹.)
1. 10 crossbred cows @ ₹. 65,000/- each with 2 small calves. 6, 50,000/-
(B) Building
1. Cattle Shed and Calf Pen
25 Sq. feet X 10 cows = 250 Sq. feet 1, 25, 000/-
500 Rs. / Sq. Feet
2. Hutment 50, 000/-
(B) Equipment
1. Chaff Cutter = 19, 900 /-
2. Milking Machine = 40, 000/- 69, 900/-
3. Miscellaneous = 10, 000/-
Total 8, 94, 900/-
Income and expenditure statement
1. Depreciation (10 %)
On animals buildings and equipments 89, 490/-
2. Interests on fixed capital (10 %) 89, 490/-
Fixed cost 1, 78, 980/-
3. Variable Expenses
(a) Concentrate: 300 X 40 = 12, 000 X 20 = 2, 40, 000
10 lit./ Day = 4 Kg Conc. Mix.
2, 40, 000/-
Rate of Conc. Mix. Per Kg. = 20 Rs.
Conc. Req. 10 Month (300 Days)
(b) Seeds, fertilizers and Tractor Charges: 25, 000/-
(c) Fodder Purchased
i. 25 Kg green fodder / Day 2, 92, 000/-
57
10 Cows X 25 Kg. = 250 Kg per Day Req.
365 d X 250 = 91, 250 Kg.
91, 250 X 3 = 2, 73, 750/-
ii. Dry Fodder
5 Kg. per day per head
10 X 5 = 50 Kg.
365 X 50 = 18, 250 Kg.
18, 250 X 1 Rs. Kg. = 18, 250 Rs.
(d) Water and Electricity 5,000/-
(e) Labour: 5000 Rs. Month X 12 = 60, 000/- 60, 000/-
(f) Medical & Veterinary Charges: 10,000/-
(g) Miscellaneous: 10, 000/-
Total (1 + 2 + 3) Items 7, 95, 980/-
5. Gross Income
(a) Sale of Milk:
10 Lit./day/cow X 300 = 30, 000 Lit.
Price of Milk 30 Rs. /Lit.
30 X 30, 000 = 9, 00, 000 /- 10, 06,000/-
(b) Appreciation on young stock: 16, 000/-
(c) Sale of surplus fodder: 15, 000 /-
(e) Cow dung: 75, 000/-
30 Kg./ Head/Day
30 X10 = 300 Kg / Day
80 % moisture in fresh cow dung
Profit ₹. 10, 06, 000 - 7, 95, 980 = 2, 10, 020/-
Net profit (Approx.) ₹. 2, 10, 020 /- from 10 crossbred cows is highly impressive; however, it
may be noted that dairying at high level is profitable only when high yielding cows are
maintained under proven conditions of Agro-husbandry management.

12. Results: N/A
13. Caution: Values vary according to type of condition and recent price of commodity
14. Suggested Reading: Principles and Practices of Dairy Farm Management by: Jagdish Prasad
(Seventh Edition) Kalyani Publication
15. Web links: http://dairyknowledge.in/section/economics-model-dairy-farm
58
Aim:
Observation:
Sr. Marks Max.

Parameter
No. Obtained Marks
59

Laboratory Manual: AGR207 Livestock and Poultry Management (For Private Circulation Only)

Uploaded by

Copyright:

Available Formats

Laboratory Manual: AGR207 Livestock and Poultry Management (For Private Circulation Only)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Laboratory Manual: AGR207 Livestock and Poultry Management (For Private Circulation Only)

Uploaded by

Copyright:

Available Formats

LABORATORY MANUAL

Registration number/Roll no………………………..

Session/Term: 2020-21 (Autumn Term)

Sr. Page Teacher

To study external body parts of cow, buffalo, sheep, goat, swine

2 To study methods of handling and restraining of livestock 10-14

3 To study methods of identification for livestock and poultry 15-19

5 To study Judging and culling of livestock and poultry 22-27

To study planning and layout of housing for different types of

7 To study computation of ration for cattle and buffalo 34-37

8 To study formulations of concentrate mixture for livestock 38-42

To study clean and hygienic milk production and milking

10 To study incubation and hatching of eggs 48-52

11 To study debeaking, dusting and vaccination in poultry 53-55

12 To study economics of cattle, buffalo and poultry 56-59

2. Handbook of Animal Husbandry Indian Council of Agricultural Research (4th edition),

3. Livestock Production Management by N.S.R.Sastry (4th edition), 2008, Kalyani

6. A. Outline of the Procedure:

o Tie the animal with the help of rope to a peg

External Parts can be studied under the following five headings

a. Head. b. Neck. c. Fore Quarter. d. Body or trunk. e. Hind Quarter.

i.Poll. ii. Fore head.

iii. Nasal Bridge.

d. Body (or) Trunk

Buffaloes: The body weight is calculated using the formula: G X L / Y.

B. Outline of the Procedure: The body of fowl comprises of,

I. Head II. Neck III. Trunk

Fig. External body parts of chicken

Date of Performance: Registration Number:

Result and Discussion:

Learning Outcome (What I have learned):

Sr. Marks Max.

1. Exercise: To study methods of handling and restraining of livestock

Preparations for Casting:

❖ Reuff’s method of casting cattle and buffalo:

7. General Calculations: N/A

Bull holder Halter

Drink water’s Gags Trevis or crush or stocks

Restraining of legs Casting

Date of Performance: Registration Number:

Result and Discussion:

Learning Outcome (What I have learned):

Sr. Marks Max.

1. Exercise: To study methods of identification marks of livestock and poultry

❖ New methods are classified into 3 types.

6. Outline of the Procedure:

7. General Calculations: N/A

10. Suggested Reading: Livestock Production Management by N.S.R.Sastry (4th

Trimming of the hair for

Hot Branding Freeze Branding

Ear Tattooing Ear Tattooing

Date of Performance: Registration Number:

Result and Discussion:

Learning Outcome (What I have learned):

Sr. Marks Max.

a. Visit to Commercial Dairy Farms

Date of Performance: Registration Number:

Result and Discussion:

Learning Outcome (What I have learned):