Unit 9 and 10c Indian Goat breeds.pptx
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This document discusses several goat breeds found in India including Jamunapari, Anglo-Nubian, Beetal, Barbari, Black bengal, Sirohi, and Telicherry or Malabari. Jamunapari goats are white with black markings, have drooping ears, produce 2-2.5 liters of milk per day, and are dual purpose for milk and meat. The breeds vary in color, horn shape, milk production, and whether they are used for meat or milk.
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More from Ravikanth Reddy Poonooru
Practical Unit 15 Debeaking, Vaccination, and dusting in Poultry.pptx
Debeaking is performed on chickens at 3 weeks and 14-15 weeks to prevent feather picking, cannibalism, and reduce feed wastage. It involves trimming the upper beak to be shorter than the lower beak while holding the beak horizontally to avoid burning the tongue. After debeaking, water levels and feed depth are increased and stress relieving medication may be given. Vaccinations in poultry can be administered intraocularly, intranasally, subcutaneously, intramuscularly, intradermally, in the cloaca, in drinking water, or via aerosol spraying. Dusting involves applying a cloth dipped in pesticide to prevent lice, fleas and other
Practical Unit 14 Management of Chicks, Growers, and Layers.pptx
This document outlines the management of chicks, growers, and layers. For chicks (day old to 8 weeks), brooding (heating) is required for the first 4 weeks in a brooder house with litter, adequate space, lighting, and access to water and starter feed. Growers (9 to 20 weeks) are fed grower feed, vaccinated, debeaked at 14-15 weeks, and given 12 hours of light per day. Layers (21 to 72 weeks) are fed layer mash, eggs are collected 3-4 times per day, and they receive disease prevention along with increasing light up to 16 hours per day by 16 weeks of age.
Practical Unit 12 Clean milk production and milking methods.pptx
Clean milk production requires maintaining cleanliness of milch animals, checking for mastitis, ensuring personal hygiene of milkers, cleaning milking equipment, sterilizing equipment, and using chlorinated water. These measures aim to produce milk that is free of dirt and bacteria, has no bad odors, prevents milk-borne diseases, increases shelf life, and ensures good quality products.
Practical Unit 10 Computation of rations for livestock and poultry.pptx
This document provides information on formulating livestock and poultry feed rations using locally available feed ingredients in different districts of Andhra Pradesh. It discusses the requirements for ration formulation such as feed samples, nutrient composition tables, weighing balance, grinding machine, feed mixer, and packaging materials. A procedure for calculating a 100 kg concentrate mixture with 18% crude protein using maize grain, wheat bran, and linseed cake in specified proportions is presented step-by-step using the Pearson square method. The key steps involve determining the protein content of individual ingredients, calculating the mixture proportions, and mixing and packaging the final ration.
Practical Unit 8 Culling of livestock and poultry.pptx
This document discusses reasons for culling livestock, including poor production, reproduction, growth, genetic defects, incurable illness, and age. It provides specific criteria for culling dairy cattle based on milk production, age over 9 years, and dairy characteristics. For poultry, reasons include poor laying, production, and reproduction, as well as age over 30 weeks. Physical signs of good versus poor laying hens are described. Culling sheep may be due to poor production, reproduction, growth, infections, age over 5-6 years, or abnormalities.
Practical Unit 7 Judging of cattle, buffalo, and poultry.pptx
This document discusses judging farm animals, focusing on dairy cattle. It provides guidelines for judging different parts of the animal's body and udder. The key areas judged include body capacity, frame, feet and legs, dairy character, and udder. Udder is given the highest weighting at 40% and considers traits like udder depth, teat placement, rear udder attachment, and udder cleft. The ideal udder is described as having a prominent suspensory ligament, tight attachment, and perpendicular teat placement.
Practical Unit 4 Identification methods of farm animals and poultry.pptx
This document discusses methods for identifying farm animals and poultry including ear tagging, tattooing, branding, ear notching, leg/wing bands, and RFID chips. It also describes common farm routines like cleaning, feeding, milking, and vaccination. The document outlines reasons for culling livestock and poultry such as poor production, health issues, genetic defects, and old age. Specific criteria for culling egg-laying hens and sheep are provided.
Practical Unit 2 Approaching, Handling methods, and restraining.pptx
This document provides guidance on safely restraining animals for various purposes like treatment, surgeries, and milking. It describes several manual restraint techniques like grasping an animal's nostril, upper jaw, or tail. It also discusses using equipment like rope halters, muzzles, and anti-kicker devices. Finally, it explains two casting methods - Reuff's Method and the Burley or criss cross Method - for safely restraining cows on their sides by wrapping ropes around their bodies in specific configurations. The goal is to calmly and securely hold animals for procedures while avoiding risk of injury to handlers or the animals.
Practical Unit 1 Familiarization of body parts of different domestic animals ...
Practical Unit 1 Familiarization of body parts of different domestic animals ...Ravikanth Reddy Poonooru
1. The document describes various anatomical features of cattle, sheep, and their gender-specific differences.
2. For cattle, it identifies features like the poll, forehead, nostrils, lips, jaws, ears, eyes, neck, withers, back, loins, tail, abdomen, limbs, and joints.
3. For sheep, it notes additional features like the lacrymal pouch, tassels, ingunal pouch, interdigital pouch, horns, tail, gigot, and knob on rams.Unit 30 and 31 Vaccination of livestock and Poultry.pptx
Dr. P. Ravikanth Reddy discusses vaccination protocols for livestock. He outlines three types of vaccines - live, attenuated, and killed - and their appropriate storage temperatures. Proper vaccination procedures are important to stimulate immune response and increase farm profitability. Guidelines include avoiding stress prior to vaccination, record keeping, and following dosage and schedule instructions.
Unit 28 Sanitation of Livestock and Poultry houses.pptx
This document discusses biosecurity measures in poultry farms. It recommends removing organic material from the farm environment through cleaning and scrubbing. It emphasizes the importance of manure pit wind direction and removing webs in corners and roofs. For disinfection, it recommends killing pathogenic microbes using chemicals like iodine, chlorine, and alcohol. It provides procedures for cleaning and disinfecting equipment and housing. It discusses sources of infection like air, water, feed, litter and people. It recommends biosecurity measures like fencing, disinfecting staff and vehicles, restricting movement, and controlling personnel and poultry stock to prevent disease transmission in poultry farms.
Unit 27 Diseases of Poultry.pptx
This document summarizes several poultry diseases, including their causative organisms, symptoms, treatment, prevention, and transmission. Some of the major diseases discussed are infectious coryza caused by Haemophilus paragalinarum which affects the respiratory system; fowl cholera caused by Pasteurella multocida with purplish discoloration of combs and wattles; and salmonella pullorum which causes white diarrhea. Prevention methods discussed include vaccination, biosecurity measures, antibiotic therapy, and purchasing infection-free chicks.
Unit 26b Diseases of Swine.pptx
The document discusses several diseases that affect pigs including hog cholera caused by a virus with symptoms of diarrhea, vomiting and purple skin, foot and mouth disease caused by a virus with blisters and ulcers, and transmissible gastroenteritis caused by a virus with vomiting and diarrhea. It also discusses swine dysentery caused by a bacteria with bloody feces, swine erysipela caused by a bacteria causing skin ulcers and abortions, and intestinal parasites caused by roundworms causing anemia and diarrhea. Prevention methods include vaccination, disinfecting pens, and deworming while treatment involves antibiotics and deworming drugs. All of the diseases can spread through direct or indirect contact between pigs.
Unit 26a Diseases of sheep and goat.pptx
The document discusses several diseases that affect sheep including anthrax, black leg, enterotoxemia, tetanus, pasteurellosis, Johne's disease, sheep pox, foot and mouth disease, contagious ecthyma (ORF), blue tongue, peste des petits ruminants (PPR), fluke infection, tape worm, round worm, coccidiosis, ectoparasite infection, bloat, rumen acidosis, and pregnancy toxemia. For each disease, the causative organism, symptoms, prevention, and treatment are summarized.
Unit 25 Diseases of Cattle and Buffalo.pptx
The document provides information on various infectious and non-infectious diseases that affect livestock. It describes the causative organisms, symptoms, prevention, and treatment methods for diseases such as anthrax, hemorrhagic septicemia, black quarter, brucellosis, tuberculosis, Johne's disease, leptospirosis, mastitis, foot and mouth disease, rinderpest, infectious bovine rhinotracheitis, malignant catarrhal fever, rabies, theileriasis, babesiosis, anaplasmosis, trypanosomiasis, coccidiosis, internal and external parasites, milk fever, ketosis, and bloat. Prevention focuses on vaccination,
Unit 23 Feed Additives in rations for livestock and Poultry.pptx
This document discusses various types of feed additives used to improve animal growth and feed efficiency. It describes common feed additives like antibiotics, hormones, probiotics, prebiotics, enzymes, acids, antioxidants, and flavors. It provides examples of specific additives used and explains their mechanisms of action, including improving nutrient digestibility and availability, modifying gut microflora, enhancing immune response, and altering animal metabolism and growth pathways. The document also notes some potential consequences if certain additives like antibiotics are banned.
Unit 20 General principles of computation of ration.pptx
Dr. P. Ravikanth Reddy discusses the importance of properly formulating animal rations to meet their nutritional requirements in a cost effective manner. Imbalanced feeding can result in low production, poor health, and lower profits for farmers. Properly formulated rations should be based on the animal's age, weight, function, and environmental conditions according to industry standards. The ration should contain a balanced mix of nutrients from various feedstuffs selected based on availability, price, and nutritional composition.
Unit 19 Feed ingredients for ration - Balanced ration.pptx
This document discusses non-conventional feed resources that can be used for livestock and poultry. It notes that population growth and increasing demand will outstrip conventional feed supplies by 2020. It then categorizes various agro-industrial byproducts that have potential as alternative feed sources, including protein-rich byproducts from vegetable, animal, and miscellaneous origins as well as energy-rich byproducts. Developing technologies to convert these byproducts into usable animal feed could help address feed deficits in a cost-effective manner.
Unit 18 Nutrients and their functions.pptx
This document summarizes the six major nutrients needed for life and growth: water, carbohydrates, proteins, fats, minerals, and vitamins. It describes the key functions of each nutrient, including that water accounts for 70% of body composition and is essential for transport and biochemical reactions, carbohydrates provide energy and are converted to fat, proteins are needed for cell structure, repair, and hormone/enzyme synthesis, and fats store energy and are components of cell membranes and carriers of fat-soluble vitamins. Minerals and vitamins also support various metabolic processes.
Unit 17 Proximate principles of feed.pptx
This document appears to be a biography or resume for Dr. P. Ravikanth Reddy who holds an MVSc and PhD and works as a guest faculty member at KBR College of Agriculture and Horticulture which is part of Acharya NG Ranga Agricultural University and Dr. YSR Horticulture University. The document also mentions some terms related to fiber, extraction, and heating equipment.
More from Ravikanth Reddy Poonooru (20)
Practical Unit 15 Debeaking, Vaccination, and dusting in Poultry.pptx
Practical Unit 15 Debeaking, Vaccination, and dusting in Poultry.pptx
Practical Unit 14 Management of Chicks, Growers, and Layers.pptx
Practical Unit 14 Management of Chicks, Growers, and Layers.pptx
Practical Unit 12 Clean milk production and milking methods.pptx
Practical Unit 12 Clean milk production and milking methods.pptx
Practical Unit 10 Computation of rations for livestock and poultry.pptx
Practical Unit 10 Computation of rations for livestock and poultry.pptx
Practical Unit 8 Culling of livestock and poultry.pptx
Practical Unit 8 Culling of livestock and poultry.pptx
Practical Unit 7 Judging of cattle, buffalo, and poultry.pptx
Practical Unit 7 Judging of cattle, buffalo, and poultry.pptx
Practical Unit 4 Identification methods of farm animals and poultry.pptx
Practical Unit 4 Identification methods of farm animals and poultry.pptx
Practical Unit 2 Approaching, Handling methods, and restraining.pptx
Practical Unit 2 Approaching, Handling methods, and restraining.pptx
Practical Unit 1 Familiarization of body parts of different domestic animals ...
Practical Unit 1 Familiarization of body parts of different domestic animals ...
Unit 30 and 31 Vaccination of livestock and Poultry.pptx
Unit 30 and 31 Vaccination of livestock and Poultry.pptx
Unit 28 Sanitation of Livestock and Poultry houses.pptx
Unit 28 Sanitation of Livestock and Poultry houses.pptx
Unit 23 Feed Additives in rations for livestock and Poultry.pptx
Unit 23 Feed Additives in rations for livestock and Poultry.pptx
Unit 20 General principles of computation of ration.pptx
Unit 20 General principles of computation of ration.pptx
Unit 19 Feed ingredients for ration - Balanced ration.pptx
Unit 19 Feed ingredients for ration - Balanced ration.pptx
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- 1. GOAT BREEDS Dr. P. Ravikanth Reddy MVSc, PhD Guest Faculty KBR College of Agriculture and Horticulture Acharya NG Ranga Agricultural University Dr. YSR Horticulture University
- 2. Jamunapari White with black markings Drooping ears 2-2.5 lts milk per day. Dual purpose breed (Milk and Meat)
- 3. Anglo-Nubian – A British cross breed goat developed by mating local British breed with Indian Jamunapari
- 4. Beetal Punjab Black or brown with different spots. Males have beard. For meat and milk.
- 5. Barbari Haryana, Punjab and UP 2 or 3 kids/Kidding. 1.5 lts per day. Erect horned goat. Milk and meat
- 6. Black bengal West bengal Predominantly black Dwarf Both male and female are bearded 3 or 4 kids/kidding.
- 7. Sirohi Rajasthan and Gujarat Brown or white or admixture coloours in patches. Horns curved backward and upward. Milk and meat.
- 8. Telicherry or Malabari White or purple or black colors. Meat Kerala breed