QUESTIONS
SECTION A (30MARKS)
- State four disadvantages of natural mating. (2marks)
- Give two reasons for supplementary feeding of bees (1mark)
- Name any two methods used to identify goats. (1mark)
- List three signs of lambing. (1½marks)
- Explain the meaning of cropping as used in fish production. (1mark)
- State two reasons why jersey breed is suitable than Friesian in marginal areas. (1mark)
- State four methods used to control cannibalism in a flock of layers in a deep litter system(2mark)
- State two reasons why we have a footbath in a cattle dip. (1mark)
- State four uses of solar energy in the farm. (2marks)
- List four functions of water in an animal’s body. (2marks)
- State four reasons for controlling livestock diseases. (2marks)
- State one importance of guard rails in a farrowing pen. (1mark)
- List two groups of vitamins used in livestock feeding. (1mark)
- State the functions of the following farm tools
Shovel ………………… (½mark)
Rubber ring and elastrator ..………………………. (½mark) - List three control measures for fowl pox disease in poultry (1½mark)
- What is a production ration? (1mark)
- State two maintenance practices carried out on slasher. (1mark)
- Name the hormone responsible for milk let down (½mark)
- List any two chemicals used to treat wood against weather elements. (1mark)
- State any four characteristics of exotic breeds of cattle.(2marks)
- State three uses of biogas on a farm.(1½marks)
- State four practices done to make wooden fence posts last longer. (2marks)
SECTION B (20mks)
- A dairy farmer is required to prepare 100kgs of dairy meal containing 20% DCP (Digestible crude protein). Using the pearsons square method, Calculate the quantity of soya beans 40% DCP and rice 16% DCP the farmer requires for the dairy meal. (5marks)
- The following diagrams illustrate some workshop tools. Study them carefully and answer the question that follows.
- Identify the tools labeled E and F (2marks)
- State the functional advantage tool E has over tool F. (1marks)
- State two maintenance practice carried out on tool E. (2marks)
- Study the diagram below of an egg and use it to answer the questions that follow.
- Name the parts labeled B, C, D and F. (2marks)
- List any two structural qualities of an egg to be incubated. (2marks)
- Give the functions of part labeled E in a fertilized egg (1mark)
- The diagram below shows the parts of the digestive system of cattle. Study it and answer the questions that follow.
- Name the parts labeled N, P, R and Q.(2marks)
- List three microbial activities that take place in part labeled P (3marks)
SECTION C (40MARKS)
ATTEMPT ANY TWO QUESTIONS IN THIS SECTION
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- Discuss the preparation of the brooder before the arrival of chicks.(5marks)
- Describe the management practices carried out on ewes two weeks before mating to weaning of lambs (15marks)
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- Outline any eight control measures for ticks.(8marks)
- Outline the daily maintenance practices that should be carried out on a farm tractor. (12 marks)
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- Describe the uses of five materials and equipment required during hand milking (10marks)
- Discuss mastitis disease under the following sub –heading
- Animals affected (1mark)
- Casual organism (1mark)
- Predisposing factors (4marks)
- Control and treatment (4marks)
MARKING SCHEME
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- High chances of inbreeding/inbreeding not easily controlled
- Possible to transmit breeding diseases
- Males will need extra pasture to eat that would have been used by the females.
- Large males can injure small females.
- A lot of semen is wasted as a single ejaculation produces semen that can serve several cows.
- It is cumber some and expensive to transport a bull to hot areas to serve cows.
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- To maintain the colony
- To encourages multiplication
- To supplement what bees get from flowers
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- Ear tagging
- Ear notching
- tattooing
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- Restlessness and bleating
- Distended full udder /the udder becomes full and the teats are bright red in colour
- Slackening of the hip muscles
- This is the removal of fish of marketable size from the pond
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- Has little pastures requirements
- An excellent grazer in poor pastures
- Resistant to tropical diseases
- Tolerant to high temperature
- Can walk for long distance in search of food and water.
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- Avoid bright light in the house
- Avoid overcrowding by giving enough space to the birds
- provide birds with a well balanced feeds
- Keep birds according to age group
- Control external parasites
- Debeak hens which peck at others
- Cull perpetual cannibals
- Keep birds busy by hanging green leaves or vegetables in the house
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- To clean/wash the feet of animals
- To control foot rot
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- Drying farm produce
- Heating water
- Cooking
- Distillation of clean drinking water
- Generating electricity
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- Components of body cells and many body fluids
- Transportation of nutrient from one part of the body to another
- Makes cells turgid maintaining the shape of the body cells
- Used in the biochemical reactions in the body
- Regulate body temperature.
- Excretion of waste products from the body
- Forms parts of the animal products
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- Reduce spread of livestock diseases
- Improves the quality of products
- Promote faster growth and early maturity
- Gives maximum production or performance
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- Prevent sow from crushing piglets
- Prevents sow from eating creep feed
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- Fat soluble vitamins
- Water soluble vitamins
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- Used for lifting soil and manure
- Used for castrating, docking or dehorning young animals.
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- Vaccination of healthy birds
- All affected birds should be removed and killed.
- Observing hygiene in poultry.
- This is the daily amount of food given to an animal over and above the maintenance requirement for the purpose of production.
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- Repair of broken handle
- Sharpening of the blunt cutting edge
- Oiling metallic part to prevent rusting
- Clean after use
- oxytocin
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- Creosote.
- Tar.
- Tanex.
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- Have no humps.
- Have low tolerance to high temperatures.
- Have fast growth rates leading to early maturity.
- Cannot walk for long distances.
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- For lighting.
- For cooking.
- Used in internal combustion engines.
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- Proper drying.
- Chemical treatment.
- Reinforcing with concrete.
- Slightly burning of the posts.
Soya beans 4/24 x 100 = 16.67 kgs/ 16.7kgs
Rice 20/24 x 100= 83.33kgs/83.3kgs-
- E - Adjustable spanner
F -Ring spanner - Tool E can be adjusted to loosen or tighten bolts and nuts of different sizes while tool F can only be used to loosen or tighten bolts and nuts of a specific size.
- Clean after use
Adjust the jaws to lock after use
- E - Adjustable spanner
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- B – Inner shell membrane
C – Outer shell membrane
D – Albumen (egg white)
F - Chalaza -
- Should be fertilized
- Should be medium sized
- Should have smooth shells
- Should be oval in shape
- Should be free of any cracks in the shell
- Should not have any abnormalities such as blood spots.
- Providing food for developing embryo
- B – Inner shell membrane
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- P – Rumen
T – Abomasum
S – Small intestine
Q – Colon -
- Fermentation of food
- Synthesis of Vitamin B complex and vitamin K
- Synthesis of amino acids from ammonia gas
- Breakdown of proteins to peptides, amino acids and ammonia.
- Breakdown of carbohydrates and cellulose to carbon (iv) oxide and volatile fatty acids.
- P – Rumen
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- Brooder should be made ready 2 to 3 days before chicks arrive.
- Ensure all the equipment are functional.
- Spread newspapers on the floor of the brooder.
- Spread some feed on the newspaper and some on the feeders.
- Clean and disinfect the brooder house and the brooder equipment.
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- Flushing 2 to 3 weeks before tupping and continues for 3 weeks after tupping.
- Crutching to facilitate mating/tupping.
- Hoof trimming to cut the over grown hooves to facilitate easy movement.
- Shearing of wool from all over the body of the ewe.
- Feed the ewes on clean pastures
- Deworm the ewes 2-3 week before lambing
- Provide clean drinking water.
- Provide clean and enough shelter
- Separation of the ewes from the others after showing signs of lambing.
- Move the ewes into their individual clean pens to lamb down under supervision
- Steaming up done during the last weeks of gestation.
- Observing signs of lambing and assist where necessary.
- Ensure the mother licks the lamb to ensure that the coat is dry.
- Ensure that the lambs suckle the colostrum.
- Rejected &orphaned lambs should be given to a foster mother or fed artificially.
- Keep lambs and ewes under good and clean pastures.
- Docking of the lambs should be done within 2 weeks of lambing.
- Castration of male lambs that are not selected for breeding should be done when 2 weeks old.
- Introducing creep feeding to lambs at the 6th week
- Spray/dust to control ectoparasites
- Deworm the lambs.(ANY 15 POINTS)
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- By use of the ticks natural enemies/predators
- Self licking by the animal dislodges the ticks from the body
- Licking by other animals
- Burning the infested pastures
- Interfering with or altering the tick’s environment through ploughing the pasture land or top dressing the pasture using lime.
- Fencing off the pasture land and farm
- Starving the ticks to death by carrying out rotational grazing of the use of paddocking system.
- Handpicking the ticks from livestock and killing them/de-ticking.
- Use of acaricide/chemical control.
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- Engine oil should be checked daily by use of a dip stick and added if the level is low.
- Fuel level should be checked at the start of everyday’s work and added if necessary.
- Water level in the radiator should be inspected and if necessary topped up.
- The level of electrolyte should be checked daily and topped up with distilled water.
- Tightening loose nuts and bolts.
- Replacing lost nuts and bolts before day’s work.
- Grease should be applied by use of grease gun through the nipples.
- Large sediments from the sediment bowl should be removed.
- The tyre pressure should be checked every morning before the day’s work by use of pressure gauge.
- The fan belt tension should be checked to ensure that it reflects between 1.9 cm to 2.5 cm when pushed.
- The brake shaft bearing should be greased.
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- Udder clothes/towels – Provide two towels per cow one for washing and the other one for drying the udder.
- Filtering pads – Used for straining milk
- Milking jelly – Smeared on teats after milking to prevent them from cracking.
- Warm water – For washing the udder before milking in order to remove dirt. It also stimulates the milk let down.
- Milking Pails / buckets – Used for holding milk during milking
- Strip cup – Used for checking whether the animal suffer from mastitis.
- Milk cans/churns – Used to hold milk during storage and transportation
- Milking stool – Milk man sits on it during milking.
- Weighing scale – Used to weigh the amount of milk per animal
- Refrigerator & charcoal coolers – To keep the milk under very low temperatures to prevent it from going bad before being transported to the factory.
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- All animals with a mammary gland – cattle, sheep, goats, pigs, camels and horses.
- Bacteria.
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- Age – older animals are more likely to be infected as compared to younger ones.
- Stage of lactation period – Animals are more likely to suffer from mastitis at the beginning and at the end of the lactation.
- Udder attachment – Animals with large loosely hanging udders are more susceptible to mastitis infection
- Incomplete milking – When milk is left in the teat canal, it acts as a culture media for bacteria
- Mechanical injuries – wounds on the teats or udder allow micro-organism entry into udder.
- Poor sanitation – This increases the multiplication of the bacteria causing mastitis.
- Poor milking technique – This may result in mechanical injury of the teats and weakening of sphincter muscles of the teat.
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- Open wounds on the teats should be treated immediately
- Sharp objects should be removed from grazing and milking areas to prevent injuries.
- Disinfect the udder clothes after milking each anima
- Use of a strip cup to detect mastitis infected cow.
- Should be milked last and the milk disposed off.
- Dry cow therapy/ infusion of long acting antibiotics into the flat canal when drying off the cow.
- Strict cleanliness and use of disinfectants during milking.
- Using the right milking technique
- Use of a teat dip on every quarter after every milking.
- The affected quarter of the udder is emptied of milk and an antibiotic is instilled and left for
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