*ANIMAL HUSBANDRY PRACTICAL*

*NUMBER THREE*

(3a)
[In a Tabular form]

-External features of G-
(PICK ANY TWO)
(i) Flattened, leaf-like body
(ii) Small, oval, and reddish-brown
(iii) Length of 2-3 cm
(iv) Pointed anterior end
(v) Smooth body surface
(vi) Oral sucker present

-External features of H-
(PICK ANY TWO)
(i) Long, segmented body
(ii) Pinkish or yellowish-white
(iii) Length can vary from a few centimeters to several meters
(iv) Head (scolex) with hooks or suckers for attachment
(v) Body consists of segments (proglottids)
(vi) Segments detach and contain eggs

(3b)
-G-
(i) Sheep
(ii) Snails

-H-
(i) dogs
(i) pigs

(3c)
(PICK ANY THREE)
(i) Liver damage leading to cirrhosis and fibrosis
(ii) Reduced feed intake and weight gain
(iii) Anemia and weakness
(iv) Jaundice
(v) Death in severe cases
(vi) Economic losses

(3d)
(PICK ANY THREE)
(i) Control snail populations
(ii) Avoid grazing animals on wet or marshy pastures
(iii) Use anthelmintics to treat infected animals
(iv) Isolate infected animals from healthy ones
(v) Practice rotational grazing
(vi) Provide clean water sources

(3e)
(PICK ANY FOUR)
(i) Weight loss
(ii) Diarrhea
(iii) Anemia
(iv) Rough coat
(v) Abdominal pain
(vi) Reduced appetite

(3f)
(PICK ANY TWO)
(i) Small intestine
(ii) Muscles
(iii) Liver
(iv) Nervous system
(v) Eye
(vi) Tongue

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NECO ANIMAL HUSBANDRY PRACTICAL.

(1a)
(PICK ANY THREE)
(i) Inspect egg shells for cracks or flaws
(ii) Clean and disinfect egg shells
(iii) Store eggs at proper temperature (13-15°C) and humidity (70-80%)
(iv) Turn eggs regularly to prevent adhesion to the shell
(v) Set eggs in incubator at appropriate angle and orientation
(vi) Check incubator temperature and humidity regularly

(1b)
(PICK ANY THREE)
(i) Source of protein, energy, and essential nutrients
(ii) Ingredients in various culinary preparations
(iii) Production of vaccines and pharmaceuticals
(iv) Use in cosmetic and personal care products
(v) Educational tool in science and research
(vi) Income-generating agricultural product

(1c)
Egg cartons or trays made from cardboard, recycled paper, or plastic

(1d)
(PICK ANY TWO)
(i) Manual milking (by hand)
(ii) Mechanical milking using milking machines
(iii) Suckling by young animals
(iv) Milking devices using suction cups or vacuum
(v) Automated milking systems
(vi) Collection from stored milk in udder

(1e)
(PICK ANY THREE)
(i) Clean and disinfect milking equipment and animal's udder
(ii) Wash hands thoroughly before milking
(iii) Avoid excessive pulling or tugging on teats
(iv) Regularly test animals for mastitis or other infections
(v) Keep milking area clean and free from contaminants
(vi) Store milk in a cool and sanitized environment

(1f)
(PICK ANY TWO)
(i) Butter
(ii) Cheese
(iii) Yogurt
(iv) Cream
(v) Ice cream
(vi) Powdered milk

(1g)
(PICK ANY TWO)
(i) Communication within the herd
(ii) Protection against flies and other insects
(iii) Balancing and steering during locomotion
(iv) Expression of emotions and social status
(v) Dispersing manure and urine
(vi) Cleaning the environment, eg, swishing away flies

(1h)
(PICK ANY TWO)
(i) Surgical removal
(ii) Rubber ring placement
(iii) Heat cauterization
(iv) Liquid nitrogen application
(v) Hot iron branding
(vi) Chemical cauterization

(1i)
(PICK ANY TWO)
(i) To prevent injury or damage to the tail
(ii) To improve hygiene and reduce manure contamination

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ANY FISHERY & MARKETING STUDENT'S?

1a.
Specimen A >> Catfish
Specimen B>>> Bellied Tilapia
Specimen C>>>>Tiger fish
Specimen D>>>African Pike

1aiii
Similarities:
(PICK ANY SIX)
i. Both catfish and tilapia are freshwater fish.
ii Both catfish and tilapia are popular choices for aquaculture.
iii. Both catfish and tilapia are consumed as a food source by humans.
iv. Both catfish and tilapia have a mild flavor.
v. Both catfish and tilapia are known for their fast growth rate.
Vi. Both catfish and tilapia have a high protein content.
Vii. Both catfish and tilapia can be prepared in a variety of ways, including frying, baking, or grilling.



Differences:
i. Catfish have a whisker-like feature called barbels, while tilapia do not have this characteristic.
ii. Catfish have a more distinctive, earthy flavor compared to the milder flavor of tilapia

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(1ai)
A - Heterobranchus longifilis (Catfish)

B - Tilapia zilli (Red-bellied tilapia)

C - Hydrocynus forskali (Tiger fish)

D - Hepsetus odoe (African pike)

(1aii)
Diagram


(1aiii)
-Similarities:
(i) Both are freshwater fish
(ii) Both are edible
(iii) Both have fins and scales
(iv) Both have a streamlined body shape
(v) Both are carnivorous
(vi) Both lay eggs

-Differences:
(i) catfish has a more elongated body, while tilapia has a more rounded body
(ii) catfish has a longer dorsal fin, while tilapia has a shorter dorsal fin

(1bi)
[TABULATE]

=Type of scale possessed by specimen B and C:

-B - Tilapia zilli (Red-bellied tilapia) has cycloid scales
-C - Hydrocynus forskali (Tiger fish) has ctenoid scales

Shape of tail fin possessed by B and C:
-B - Tilapia zilli (Red-bellied tilapia) has a forked tail fin
-C - Hydrocynus forskali (Tiger fish) has a forked tail fin

(1bii)
Methods of preserving C Hydrocynus forskali (Tiger fish) after cropping:
- Freezing
- Smoking

Methods of preserving D - Hepsetus odoe (African pike) after cropping:
- Freezing
- Drying

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*FISHREY PRACTICAL*

*NUMBER ONE*

(1ai)
A - Heterobranchus longifilis (Catfish)
B - Tilapia zilli (Red-bellied tilapia)
C - Hydrocynus forskalii (Tiger fish)
D - Hepsetus odoe (African pike)

(1aii)
Draw the diagram below

(1aiii)
-Similarities-
(PICK ANY SIX)
(i) Both are fish species.
(ii) Both have gills for respiration.
(iii) Both have scales on their bodies.
(iv) Both have anal and dorsal fins.
(v) Both have a lateral line.
(vi) Both are found in freshwater environments.
(vii) Both have a streamlined body shape.
(viii) Both are important food sources.

DIFFERENCES

-Specimen A-
(PICK ANY TWO)
(i) Has a flat, smooth skin with no scales.
(ii) Has a long, narrow body.
(iii) Has a large, bony head.
(iv) Has barbels (sensory whiskers) around its mouth.
(v) Feed omnivorously.

-Specimen B-
(PICK ANY TWO)
(i) Has small, round scales covering its body.
(ii) Has a shorter, more rounded body.
(iii) Has a small, rounded head.
(iv) Has no barbels around its mouth.
(v) Feed herbrivorously.

(1bi)
-Types of scale possessed-
B - Ctenoid scales
C - Cycloid scales

-Shape of tail fin possessed-
B - Rounded tail fin
C - Forked tail fin

(1bii)
(PICK ANY TWO)
(i) Formalin preservation
(ii) Glycerol preservation
(iii) Freezing
(iv) Drying
(v) Salting
(vi) Alcohol preservation

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(2ai)
E - Spear

F - Basket

G - Scoop Net

H - Plankton net


(2aii)
Diagram

(2aiii)

E - Spear: used for catching fish

F - Basket: used for carrying or storing fish

G - Scoop Net: used for collecting fish or other aquatic organisms

H - Plankton net: used for collecting plankton or small aquatic organisms

(2bi)
(i) Both are types of nets
(ii) Both are used for collecting aquatic organisms
(iii) Both have a mesh material

(2bii)
(i) Cleaning and drying after use
(ii) Storing in a dry place
(iii) Regularly sharpening the tip

(2biii)
(i) Wood
(ii) Wire mesh

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*FISHERIES PRACTICAL*

(3ai)
I - Weighing scale
J - Measuring tape
K - Aquarium

(3aii)
I:
(PICK ANY ONE)
(i) It is used to measure the weight of fish caught.
(ii) It is used to ensure fish are sorted according to weight categories.

J:
(PICK ANY ONE)
(i) It is used to measure the size of fish caught.
(ii) It is used to ensure fishing nets comply with legal mesh size regulations.

K:
(PICK ANY ONE)
(i) It is used to create a controlled environment for keeping and displaying aquatic animals and plants.
(ii) It is used for educational purposes, allowing people to learn about marine life and ecosystems.

(3aiii)
J:
(PICK ANY THREE)
(i) Ensure the weighing scale is calibrated for accurate measurements.
(ii) Keep the weighing platform clean to avoid inaccuracies.
(iii) Place the scale on a flat, stable surface.
(iv) Do not exceed the scale's maximum weight limit.
(v) Use the scale in a stable temperature environment to prevent fluctuations.

J:
(PICK ANY THREE)
(i) Ensure the tape is not twisted or damaged.
(ii) Keep the tape straight and taut for accurate measurements.
(iii) Avoid using the tape on hot surfaces to prevent warping.
(iv) Retract the tape slowly to avoid injury.
(v) Store the tape in a dry place to prevent rusting or damage.

(3bi)
(PICK ANY FIVE)
(i) Water quality management
(ii) Feeding management
(iii) Tank maintenance
(iv) Health monitoring
(v) Aquascaping
(vi) Species compatibility
(vii) Quarantine procedures

(3bii)
(PICK ANY FOUR)
(i) Calibrate the scale regularly for accuracy.
(ii) Keep the scale clean to prevent measurement errors.
(iii) Handle the scale gently to avoid damage.
(iv) Use the scale on a stable surface for precise readings.
(v) Do not overload the scale to prevent malfunction.
(vi) Store the scale in a dry place to maintain its condition.

(3biii)
(i) Glass
(ii) Acrylic

(3c)
(PICK ANY TWO)
(i) Inches (in)
(ii) Feet (ft)
(iii) Centimeters (cm)
(iv) Meters (m)

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