UPSC Mains Answer PYQ 2023: Animal Husbandry Paper 2 (Section- B) | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Section - B

Q5: Describe the following in about 150 words each :  (10x5= 50)
(a) Quarantine as a measure to prevent the spread of animal disease
Ans: 
Introduction: 
Quarantine is a vital biosecurity measure in animal husbandry and veterinary science used to prevent the introduction and spread of diseases. It involves isolating and monitoring animals for a defined period to detect and control potential infections.

Key Points:
1. Isolation of New Animals:

• Animals entering a new environment, such as a farm or facility, are placed in quarantine before introduction to the resident population.
• This helps prevent the introduction of contagious diseases that they may carry.

2. Observation Period:

• Animals in quarantine are closely monitored for signs of illness or disease for a specified period, which varies depending on the target disease and its incubation period.
• For example, in the case of Foot-and-Mouth Disease (FMD), cattle are quarantined for a minimum of 21 days.

3. Diagnostic Testing:

• During quarantine, animals may undergo various diagnostic tests to detect the presence of specific pathogens, ensuring they are disease-free before integration.

4. Biosecurity Measures:

• Strict biosecurity protocols are implemented to prevent contamination or transmission of diseases within the quarantine facility.

5. Separate Facilities:

• Ideally, a separate area or facility is designated for quarantine to minimize direct contact with the resident population.

6. Treatment and Vaccination:

• If necessary, animals in quarantine may receive treatments or vaccinations to address any health issues or to enhance immunity.

Example:

• During outbreaks of diseases like Highly Pathogenic Avian Influenza (HPAI), quarantine measures are implemented to prevent infected birds from coming into contact with healthy populations, limiting the spread of the virus.

Conclusion: 
Quarantine is a crucial tool in preventing the introduction and spread of diseases in animal populations. It provides a controlled environment for monitoring and assessing the health status of newly introduced animals, thereby safeguarding the overall health and productivity of livestock.

(b) Preparation of flavoured and sterilized milk
Ans: 
Introduction: 
Flavoured and sterilized milk products are value-added dairy items that cater to consumer preferences for variety and extended shelf-life.

Key Points:

1. Selection of Raw Milk:

• High-quality raw milk is selected, with consideration of factors like fat content and absence of contaminants.

2. Pasteurization:

• Raw milk is heated to a specific temperature (usually 72°C for 15 seconds) to kill pathogenic bacteria without significantly affecting taste or nutritional quality.

3. Flavour Addition:

• Flavourings like cocoa, vanilla, fruit extracts, etc., are added to the milk to enhance taste and appeal.

4. Sweetening (Optional):

• Sugar or sweeteners may be added based on the desired sweetness level.

5. Homogenization:

• The milk is mechanically treated to break down fat globules, ensuring uniform distribution of fat throughout the product.

6. Sterilization/Ultra-High Temperature (UHT) Treatment:

• Milk is subjected to high temperatures (above 135°C) for a short period, effectively sterilizing it and extending shelf life.

7. Packaging:

• The flavoured and sterilized milk is aseptically packaged in containers that prevent recontamination.

Example:

• Strawberry-flavoured sterilized milk is a popular variant where pasteurized milk is combined with strawberry essence, sugar, and then subjected to UHT treatment for shelf-stable, flavoured milk.

Conclusion: 
The preparation of flavoured and sterilized milk products involves careful selection of raw materials, heat treatment, addition of flavourings, and aseptic packaging. These processes ensure safety, quality, and extended shelf-life, catering to consumer preferences for diverse dairy products.

(c) Difference in the physical quality and chemical composition of cow and buffalo khoa
Ans: 
Introduction: 
Khoa is a concentrated dairy product widely used in traditional Indian sweets. It is prepared by slowly heating milk to remove water content. Both cow and buffalo milk can be used, and they exhibit distinct differences in khoa production.

Key Points:
1. Physical Quality:

• Texture: Cow khoa is generally softer and more crumbly compared to buffalo khoa, which tends to be denser and firmer.

• Color: Cow khoa tends to be pale yellowish in color, while buffalo khoa is creamier or even slightly off-white.

• Yield: Buffalo milk, with its higher fat content, typically yields a greater quantity of khoa compared to cow milk.

2. Chemical Composition:

• Fat Content: Buffalo milk has a higher fat content (around 7-8%) compared to cow milk (around 3.5-4.5%). This higher fat content results in richer and creamier khoa.

• Protein Content: Buffalo milk has slightly higher protein content than cow milk. This contributes to the higher yield of khoa.

• Lactose and Solids: Buffalo milk tends to have higher levels of lactose and non-fat solids, which contribute to the denser texture of buffalo khoa.

• Minerals: Buffalo milk may have slightly higher levels of certain minerals like calcium and phosphorus, which can influence the taste and texture of khoa.

Example:

• When making traditional Indian sweets like gulab jamun, the choice of cow or buffalo khoa can impact the texture and richness of the final product. Buffalo khoa, with its higher fat content, can result in a creamier and more indulgent dessert.

Conclusion:

• Understanding the differences in physical quality and chemical composition between cow and buffalo khoa is essential for dairy processors and traditional sweet makers. These distinctions influence the final characteristics of khoa-based products, allowing for a diverse range of traditional sweets catering to varying consumer preferences.

(d) Value-added poultry meat products
Ans: 
Introduction:
Value-added poultry meat products refer to processed and modified forms of poultry meat that offer convenience, enhanced flavor, and extended shelf-life compared to fresh cuts. These products cater to consumer preferences and diversify the poultry industry.

Key Points:
1. Marinated Poultry:

• Poultry pieces are marinated in various spice blends, sauces, or brines to enhance flavor. Examples include tandoori chicken and BBQ wings.

2. Processed Sausages:

• Ground poultry meat is mixed with seasonings, additives, and fillers to produce sausages in various forms like hot dogs, breakfast sausages, and smoked sausages.

3. Breaded and Batter-Coated Products:

• Poultry pieces are coated with breading (crumbs) or batter (flour-based mixture) before frying or baking to create products like chicken nuggets, tenders, or schnitzels.

4. Cured and Smoked Poultry:

• Poultry products are treated with curing agents and subjected to smoking processes, resulting in products like smoked turkey or chicken breasts.

5. Ready-to-Eat Meals:

• Pre-cooked poultry dishes, such as chicken curry or grilled chicken salads, are packaged for convenient consumption.

6. Processed Deli Meats:

• Thinly sliced, cooked or smoked poultry products, like turkey slices or chicken ham, are commonly used in sandwiches and salads.

Example:

• Pre-packaged, marinated chicken drumsticks offer consumers a convenient and flavorful option for quick meal preparation.

Conclusion:

• Value-added poultry meat products have gained popularity due to their convenience, diverse flavor profiles, and extended shelf-life. These products not only meet consumer demands for ready-to-cook options but also add value to the poultry industry by utilizing various cuts and processing techniques.

(e) Physico-chemical changes in meat after slaughter
Ans: 
The process of slaughter initiates a series of physico-chemical changes in meat, impacting its quality, texture, and palatability. Understanding these changes is crucial in ensuring the production of safe and high-quality meat products.
Key Points:
1. Rigor Mortis:

• After slaughter, muscle fibers contract and become rigid due to the depletion of ATP (adenosine triphosphate), causing stiffening of the carcass.
• Rigor mortis starts within hours and lasts up to 24-48 hours, depending on species and conditions.

2. pH Changes:

• Initially, muscle pH is around 7.0. After slaughter, the pH decreases due to the accumulation of lactic acid, resulting from the anaerobic metabolism of muscle glycogen.
• This decrease in pH is crucial for meat tenderization and texture development.

3. Color Changes:

• Initially, fresh meat is bright red (oxymyoglobin). As pH decreases, meat turns purplish, then ultimately brownish (metmyoglobin).
• Proper handling and packaging techniques can slow down the transition to metmyoglobin, preserving the desirable red color.

4. Water-Holding Capacity:

• Rigor mortis and pH changes affect the ability of muscle tissue to hold water. Proper handling and aging of meat can influence tenderness and juiciness.

5. Protein Denaturation:

• Proteins in meat undergo denaturation during slaughter and postmortem aging, affecting texture and tenderness.

6. Enzyme Activity:

• Enzymes like proteases (e.g., calpains) continue to function after slaughter, contributing to meat tenderization during aging.

7. Lipid Oxidation:

• Exposure to oxygen and processing can lead to lipid oxidation, causing off-flavors and reducing shelf life.

Example:

• If beef is processed immediately after slaughter, when rigor mortis is at its peak, it can result in tougher meat due to the rigidity of muscle fibers. Proper aging allows for tenderization.

Conclusion:
Understanding the physico-chemical changes in meat after slaughter is essential for optimizing processing techniques, ensuring meat quality, and meeting consumer expectations. Proper handling, chilling, and aging processes contribute to producing safe, tender, and palatable meat products.

Q6:
(a) What are the main epidemiological principles of animal disease control?    (20 Marks)
Ans: 
Introduction: 
Epidemiology involves studying the distribution and determinants of diseases within populations. In animal disease control, applying epidemiological principles is vital for preventing, managing, and eradicating diseases.

Key Principles:
1. Surveillance and Monitoring:

• Regular surveillance and monitoring of animal populations to detect outbreaks, track disease trends, and assess the effectiveness of control measures.
  Example: Routine testing for diseases like brucellosis or bovine tuberculosis in dairy herds helps identify infected animals early.

2. Disease Identification and Diagnosis:

• Accurate and timely diagnosis of diseases is fundamental for effective control. This includes laboratory testing, clinical examination, and field diagnosis.
  Example: Polymerase Chain Reaction (PCR) tests used to detect specific pathogens like Avian Influenza virus.

3. Quarantine and Isolation:

• Implementing quarantine measures for newly introduced animals and isolating infected individuals to prevent disease spread.
  Example: Isolating a cow showing signs of Foot-and-Mouth Disease (FMD) to prevent the spread within the herd.

4. Biosecurity Measures:

• Implementing strict hygiene protocols, controlling movement, and minimizing contact with potential sources of infection.
  Example: Disinfecting vehicles and equipment entering a farm to prevent the introduction of pathogens.

5. Vaccination and Immunization:

• Utilizing vaccines to build immunity in the population against specific diseases, reducing susceptibility and transmission.
  Example: Vaccination programs for diseases like Newcastle Disease in poultry.

6. Vector and Reservoir Control:

• Targeting vectors (insects, ticks) and reservoir hosts to interrupt disease transmission.
  Example: Using insecticides to control ticks and prevent the spread of diseases like Anaplasmosis.

7. Eradication and Control Programs:

• Implementing organized campaigns to eliminate or control specific diseases, often involving culling of infected animals.
  Example: The global campaign to eradicate Rinderpest, a devastating cattle disease.

Conclusion: 
Applying epidemiological principles in animal disease control involves a multi-faceted approach, including surveillance, diagnosis, prevention, and response strategies. These principles are crucial for safeguarding animal health, ensuring food safety, and supporting the livelihoods of those dependent on animal agriculture.

(b) Discuss the sanitation requirements of clean and safe milk production.      (15 Marks)
Ans: 
Introduction: 
Maintaining high standards of sanitation in milk production is essential to ensure the safety and quality of milk and dairy products.

Key Requirements:
1. Clean Milking Environment:

• Proper cleaning of milking parlors, equipment, and surroundings to prevent contamination.
  Example: Regular cleaning and sanitizing of milking machines, udder sanitizing before milking.

2. Personal Hygiene:

• Handlers and milkers should follow strict personal hygiene practices to prevent bacterial contamination.
  Example: Washing hands thoroughly before milking to prevent the transfer of pathogens.

3. Cattle Hygiene:

• Ensuring the cleanliness of cattle, particularly the udder and teats, to prevent dirt or manure from entering the milk.
  Example: Pre-milking teat cleaning with a sanitizing solution.

4. Proper Milking Technique:

• Using correct milking practices to prevent injury to the udder and minimize bacterial contamination.
  Example: Using a consistent milking routine, starting with foremilk and ending with hindmilk.

5. Storage and Transport:

• Proper handling, storage, and transportation of milk to prevent temperature abuse and contamination.
  Example: Rapid chilling of milk after milking to maintain quality and inhibit bacterial growth.

6. Water Quality:

• Ensuring that water used for cleaning equipment and udders is of high quality and free from contaminants.
  Example: Regular testing and treatment of water sources used in the dairy.

7. Waste Management:

• Proper disposal of waste products, including manure and wastewater, to prevent environmental contamination.
  Example: Using manure management systems like composting or anaerobic digestion.

Conclusion: 
Maintaining high standards of sanitation in milk production is crucial for producing safe and high-quality dairy products. These practices not only ensure food safety but also contribute to the overall health and welfare of dairy animals and the sustainability of the dairy industry.

(c) Enlist the different by-products of Indian dairy industry. Describe the broad principles of their utilization.      (15 Marks)
Ans: 
Introduction: 
The Indian dairy industry is one of the largest and most diverse in the world, generating various by-products alongside primary dairy products. Utilizing these by-products is crucial for maximizing the economic value of milk processing.
Key By-Products and Their Utilization:
1. Whey:

• Utilization: Whey, a liquid by-product of cheese or paneer production, is a valuable source of protein and lactose. It is used in sports nutrition, infant formula, and as a base for fermented dairy products like whey beverages.

2. Skim Milk Powder (SMP):

• Utilization: Produced by removing fat from milk, SMP is used in a wide range of food products like bakery goods, confectionery, and reconstituted milk. It's also used in the formulation of dairy-based beverages and nutritional products.

3. Butter Milk and Lassi:

• Utilization: These by-products of butter and yogurt production are popular traditional Indian beverages. They are also used as bases for flavored drinks and as ingredients in marinades and salad dressings.

4. Ghee Residue (Khoya/Mawa):

• Utilization: After ghee extraction, the residual solids are used to make khoya, a crucial ingredient in Indian sweets like gulab jamun and barfi. It's also used in savory dishes like curry.

5. Paneer Whey:

• Utilization: Whey generated during paneer production is a good source of protein and lactose. It can be used as a base for beverages, protein fortification, and as a starter culture in fermented products.

6. Casein:

• Utilization: Casein, a protein found in milk, is used in various food products like processed cheese, bakery goods, and dietary supplements due to its excellent emulsifying properties.

7. Lactose:

• Utilization: Lactose, extracted from whey, is used in pharmaceuticals, infant formula, and as a sweetening agent in some food products.

8. Demineralized Whey Powder (DWP):

• Utilization: DWP, obtained by removing minerals from whey, is used in infant formula, bakery goods, and as a source of lactose for pharmaceutical applications.

Example:

• Whey protein concentrate (WPC), a high-protein form of whey, is utilized in the production of protein-rich sports nutrition supplements.

Conclusion: 
Effectively utilizing the diverse by-products of the Indian dairy industry not only adds economic value but also contributes to reducing waste and promoting sustainability in dairy processing. Understanding the potential applications of these by-products is crucial for maximizing the efficiency and profitability of the dairy industry.

Q7:
(a) Describe the basic requirements and main components in the establishment of a modem slaughterhouse.       (20 Marks)
Ans: 
Introduction: 
A modern slaughterhouse is a crucial part of the meat industry, ensuring humane and efficient processing of animals for meat production. It must meet specific requirements and incorporate essential components to function effectively.

Basic Requirements:
1. Location and Zoning:

• The slaughterhouse should be located in an area zoned for industrial or agricultural activities, away from residential areas to comply with local regulations.

2. Access to Utilities:

• Availability of reliable water, electricity, and waste disposal systems is essential for efficient operations.

3. Compliance with Regulations:

• The facility must adhere to local, national, and international regulations regarding animal welfare, food safety, and environmental standards.

4. Animal Holding Facilities:

• Properly designed pens or holding areas are required to accommodate animals before slaughter. These areas should be designed to minimize stress and provide access to water and feed.

Main Components:
1. Reception and Unloading Area:

• This is where animals are received and unloaded from transport vehicles. It should have proper ramps, chutes, and facilities for handling and restraining animals.

2. Stunning and Slaughter Area:

• This section includes equipment for stunning and slaughtering animals, ensuring humane and efficient processing. Stunning methods may include electrical, captive bolt, or gas stunning.

3. Dressing and Evisceration Area:

• This area is equipped with facilities for skinning, eviscerating, and processing carcasses. It includes cutting tables, hooks, and tools for efficient processing.

4. Chilling and Storage Facilities:

• Refrigeration and cold storage rooms are essential for maintaining the quality and safety of meat products. They should meet temperature and hygiene standards.

5. Waste Management and Rendering:

• Facilities for the proper disposal of inedible waste, as well as rendering for processing by-products, are crucial for environmental sustainability.

6. Quality Control and Inspection:

• A dedicated area for quality control and inspection ensures that meat products meet safety and quality standards before distribution.

Example:

• The state-of-the-art Tönnies slaughterhouse in Germany incorporates advanced technologies like robotic cutting systems and automated processing lines for increased efficiency and quality control.

Conclusion: 
Establishing a modern slaughterhouse involves careful planning, compliance with regulations, and the integration of essential components to ensure the humane and efficient processing of animals for meat production. Meeting these requirements is crucial for both animal welfare and the production of safe, high-quality meat products.

(b) Enlist the edible and inedible by-products of meat industry. Give a flowchart for the preparation of gelatine from bones.      (20 Marks)
Ans: 
Introduction: 
The meat industry generates various by-products, both edible and inedible, alongside primary meat products. These by-products have diverse applications in various industries.

Edible By-Products:
1. Offal:

• Liver, kidneys, heart, and other organ meats are considered edible by-products. They are consumed in many cultures and are rich sources of nutrients.

2. Tripe:

• The stomach lining of ruminant animals like cattle and sheep is considered a delicacy in some cuisines.

3. Blood:

• Blood is used in various dishes, such as blood sausage or black pudding, providing a source of protein and nutrients.

4. Bones for Bone Meal:

• Crushed and ground bones are used to make bone meal, a source of calcium and phosphorus in animal feed.

Inedible By-Products:

1. Hides and Skins:

• After processing, hides and skins are used in the leather industry for various products like shoes, bags, and upholstery.

2. Horns and Hooves:

• These are processed into materials like gelatine, glues, and fertilizers.

3. Feathers:

• Feathers are used in various industries, including cosmetics, bedding, and as a source of protein for animal feed.

4. Waste for Rendering:

• Inedible tissues, fats, and other waste products are rendered to produce products like tallow and meat and bone meal.

Example:

• The leather industry utilizes hides and skins to produce a wide range of products, from high-end leather goods to industrial applications like automotive upholstery.

Conclusion: 
The meat industry generates a wide range of by-products, both edible and inedible. Proper utilization of these by-products is crucial for maximizing the economic value and sustainability of the industry. Inedible by-products, like bones, are processed to produce valuable materials like gelatine, which find applications in various industries.

(c) Discuss the merits of rabbit as an alternate source of meat.      (10 Marks)
Ans: 
Introduction: 
Rabbit meat is gaining popularity as an alternative source of protein, offering several advantages over traditional livestock. Its unique characteristics make it a valuable addition to the protein sources available in the animal husbandry sector.

Merits of Rabbit Meat Production:

1. High Feed Efficiency:

• Rabbits are highly efficient in converting feed into meat. They require less feed compared to larger livestock like cattle or pigs for the same amount of meat production.
  Example: It takes around 3.5 kg of feed to produce 1 kg of rabbit meat, while it can take up to 8 kg of feed for 1 kg of beef.

2. Rapid Growth Rate:

• Rabbits have a short gestation period and reach marketable weight quickly, usually within 10-12 weeks. This allows for a faster turnover rate and increased production.
  Example: New Zealand White and Californian rabbit breeds are known for their rapid growth and high meat yield.

3. High Reproductive Efficiency:

• Rabbits are prolific breeders, with females capable of producing multiple litters of kits each year. This leads to higher overall production.
  Example: A single female rabbit can produce up to 50-60 kits in a year, significantly increasing the potential for meat production.

4. Space Efficiency:

• Rabbitry facilities require less space compared to traditional livestock, making it accessible to small-scale and backyard farmers.
  Example: A small area can accommodate a large number of rabbits in a controlled environment.

5. Low Environmental Impact:

• Rabbits have a smaller ecological footprint compared to larger livestock, as they produce fewer greenhouse gases and require less water and land.
  Example: Rabbit farming is considered more sustainable and environmentally friendly compared to large-scale cattle farming.

6. Low Capital Investment:

• Starting a rabbitry typically requires lower initial capital compared to setting up facilities for larger livestock.
  Example: The cost of constructing rabbit cages and providing initial feed and breeding stock is relatively low.

7. Health Benefits:

• Rabbit meat is lean, low in cholesterol, and high in protein. It is considered a healthy meat option for consumers.
  Example: Rabbit meat is recommended for people looking to reduce their intake of red meats due to health concerns.

Conclusion: 
Rabbit farming offers several merits as an alternate source of meat production. Its high feed efficiency, rapid growth rate, reproductive efficiency, and low environmental impact make it an attractive option for both small-scale and commercial producers. Additionally, the nutritional benefits of rabbit meat contribute to its growing popularity in the global meat industry.

Q8:
(a) Define sausage. Describe the processing steps in the preparation of ready-to-cook sausages.     (20 Marks)
Ans: 
Introduction: Sausage is a popular meat product made by grinding meat (or a combination of meats) and mixing it with various seasonings, herbs, and other ingredients. It is then typically stuffed into casings and processed for consumption.

Definition of Sausage: A sausage is a meat product usually made by blending ground meat, fat, seasoning, and other ingredients, often enclosed in a casing.

Processing Steps for Ready-to-Cook Sausages:

• Raw Material Preparation: Selecting high-quality meats (like pork, beef, or poultry) and fat with specific ratios to achieve the desired texture and flavor.

• Grinding and Mixing: The meat and fat are ground through fine grinder plates to achieve a uniform texture. They are then mixed with seasonings, spices, and any desired additives like herbs or vegetables.

• Emulsification (Optional): For certain sausage varieties, emulsification is done to create a fine, homogenous mixture using a high-speed chopper or emulsifier.

• Casing Stuffing: The prepared mixture is stuffed into casings, traditionally made from animal intestines, or nowadays, synthetic casings like collagen, cellulose, or plastic.

• Linking and Twisting: Depending on the desired final product, sausages are twisted or linked at regular intervals along the casing to create individual portions.

• Heat Processing: Ready-to-cook sausages may be heat-treated through various methods like smoking, cooking, baking, or a combination of these to achieve the desired flavor and texture.

• Cooling and Chilling: Sausages are rapidly cooled after heat processing to prevent overcooking and to set the desired texture.

• Packaging: Once cooled, sausages are packaged for retail. They can be vacuum-sealed, packaged in modified atmosphere packaging (MAP), or packaged conventionally.

Example:

• The production of Italian-style pork sausages involves mixing ground pork with salt, pepper, fennel seeds, and garlic. The mixture is then stuffed into natural or synthetic casings, twisted at regular intervals, and smoked for flavor.

Conclusion: 
The preparation of ready-to-cook sausages involves a series of carefully controlled steps to achieve the desired taste, texture, and appearance. The selection of raw materials, grinding, mixing, stuffing, and heat processing are all critical aspects of sausage production.

(b) Write down the structure, composition and nutritive value of chicken egg.     (15 Marks)
Ans: 
Introduction: 
Chicken eggs are a highly nutritious and versatile food product, valued for their protein content and essential nutrients. Understanding their structure and composition is important for both dietary considerations and egg production practices.

Structure of a Chicken Egg:

• Shell: The outermost layer of the egg, composed mainly of calcium carbonate, providing protection to the inner contents.

• Shell Membranes: Two inner membranes, the outer and inner shell membranes, surround the egg white and yolk, providing further protection.

• Egg White (Albumen): The clear portion of the egg, composed of water, protein, and small amounts of minerals. It provides structural support to the yolk.

• Yolk: The yellow, central portion of the egg containing fat, protein, vitamins, and minerals. It serves as the primary nutrient source for the developing embryo.

• Chalaza: Two spiral-shaped cords of egg white that anchor the yolk in place, providing stability.

Composition of a Chicken Egg:

• Protein: Egg white is a rich source of high-quality protein, containing all essential amino acids.

• Fat: The yolk contains fats, including essential fatty acids, cholesterol, and fat-soluble vitamins.

• Carbohydrates: Carbohydrates are present in minimal amounts, mainly as glycogen.

• Vitamins: Eggs are rich in vitamins like B12, riboflavin, and folate. The yolk also contains fat-soluble vitamins A, D, E, and K.

• Minerals: Eggs provide essential minerals like calcium, phosphorus, iron, and zinc.

Nutritive Value:

• Protein Content: A medium-sized egg contains about 6 grams of protein, making it a valuable source for muscle growth and repair.

• Essential Fatty Acids: Eggs provide omega-3 and omega-6 fatty acids important for brain function and overall health.

• Vitamin D: Eggs are a natural source of vitamin D, crucial for bone health and immune function.

• Choline: Found in egg yolks, choline supports brain development and function.

• Low Caloric Content: A medium-sized egg contains approximately 70 calories, making it a nutrient-dense option for a balanced diet.

Example:

• Including eggs in the diet provides a wide range of essential nutrients. For example, consuming two boiled eggs provides about 12 grams of protein, along with a substantial amount of vitamins and minerals.

Conclusion: 
Chicken eggs are a highly nutritious food source, containing a balanced combination of protein, fats, vitamins, and minerals. Understanding their structure and composition is essential for maximizing their dietary benefits and for efficient egg production in the poultry industry.

(c) What are the duties and functions of veterinarian in wholesome meat production?     (15 Marks)
Ans: 
Introduction: 
Veterinarians play a crucial role in ensuring the safety and quality of meat products for human consumption. Their duties encompass various aspects of animal health, hygiene, and food safety in the meat production process.

Duties and Functions of Veterinarians:
1. Pre-slaughter Inspection:

• Veterinarians conduct pre-slaughter inspections of animals to ensure they are fit for slaughter and free from any visible signs of disease or abnormalities.
  Example: They assess the general health, body condition, and any signs of distress in animals before they enter the slaughter process.

2. Post-mortem Examination:

• After slaughter, veterinarians perform post-mortem examinations to identify any abnormalities, diseases, or conditions that may affect the wholesomeness of the meat.
  Example: They examine internal organs, tissues, and lymph nodes to detect any signs of disease or contamination.

3. Hygiene and Sanitation Oversight:

• Veterinarians oversee and enforce strict hygiene and sanitation practices in slaughterhouses to prevent contamination and ensure the production of safe and wholesome meat.
  Example: They monitor cleaning protocols, equipment maintenance, and disinfection procedures to meet regulatory standards.

4. Ante-mortem and Post-mortem Inspection Records:

• Veterinarians maintain detailed records of ante-mortem and post-mortem inspections, documenting any findings related to animal health or meat quality.
  Example: These records serve as a crucial reference for traceability and accountability in the event of any meat-related incidents.

5. Disease Surveillance and Control:

• Veterinarians implement disease surveillance programs to monitor and control the spread of infectious diseases among livestock populations.
  Example: They may conduct regular testing for diseases like bovine tuberculosis or avian influenza to prevent their introduction into the food supply.

6. Compliance with Regulatory Standards:

• Veterinarians ensure that all aspects of meat production and processing adhere to local, national, and international regulatory standards and guidelines.
  Example: They verify that facilities meet specific requirements for equipment, layout, and operations set forth by governing bodies.

7. Training and Education:

• Veterinarians provide training and education to slaughterhouse personnel on proper handling, hygiene, and animal welfare practices.
  Example: They conduct workshops and seminars to enhance the knowledge and skills of workers involved in the meat production process.

Conclusion:
Veterinarians play a critical role in wholesome meat production, safeguarding public health by ensuring the safety and quality of meat products. Their duties encompass a wide range of responsibilities, from animal health assessment to facility oversight and compliance with regulatory standards. The expertise and vigilance of veterinarians are essential in maintaining the integrity of the meat industry and protecting consumers from potential health risks associated with meat consumption.