Previous Year Questions(Solved) | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Question 1: What are the two essentials in the slaughter of food animals? Describe humane slaughtering methods. (CSE, 1986)

Two essentials in the slaughter of food animals are that they shall be slaughtered without unnecessary suffering and that bleeding shall be as complete as possible, IAS (M) Bleeding can be good only when it is carried out immediately after stunning. The animal should be healthy and should not suffer from affections of the heart and lungs which may affect badly the bleeding.

The animal to be slaughtered should not view the slaughtering process. Fear is undoubtedly engendered by strange noises, movements, surroundings, and smell. Fear is also added when the animal to be slaughtered is separated from its fellows. Every effort should be made to carry it out expeditiously and efficiently using instruments in good mechanical order. The amount of stress on the animal prior to slaughtering should be reduced.

The stunning should be experienced, done by trained individuals. Proper stunning plays an important part in preventing injuries to staff engaged in the subsequent shackling and bleeding processes. Satisfactory stunning allows for efficient bleeding and consequently good meat quality. Unstressed animals bleed easily.

Stunning box: It should be of good design to allow for adequate steadying of the animal's head, possess a non-slipping floor, have doors that operate noiselessly and are convenient for the stunner. Animals must either be instantaneously slaughtered by means of a mechanically operated instrument or stunned by means of a mechanically operated instrument or an instrument for stunning by electricity or other approved means, provided that they are instantaneously rendered insensible to pain until death supervenes.

In the case of Jewish slaughter and the Muslim method, the need for prior stunning is exempted. In the case of the Muslim method, the slaughter is carried out by a Muslim member. The pigs are stunned by electricity or carbon dioxide prior to slaughter with safeguards to prevent the infliction of unnecessary suffering.

Fowls and turkeys are slaughtered instantaneously by means of decapitation or dislocation of the neck and made insensible to pain until death supervenes. As for other animals, there is an exemption for the Jewish and Muslim methods of slaughter here also. The period of wait for birds should be short. They are protected from sunlight and adverse weather, and they are permitted to have good ventilation. A bird in pain must be slaughtered immediately. Turkeys must not be suspended head downwards for more than 6 minutes, domestic fowls for more than 3 minutes before slaughter or stunning. After bleeding, they must not be immersed in a scalding tank or plucked before 2 minutes (turkeys) or 90 seconds (domestic fowls) have elapsed.

Humane methods of stunning

Captive Bolt Pistol: Many different types of captive bolt pistols are in use throughout the world. They are generally operated by means of a blank cartridge, although some are pneumatic in form. As the name indicates, a bolt attached to the pistol is propelled forward on the discharge of the blank cartridge and automatically recoils into the barrel. Bolts with sharp ends may penetrate the frontal bone and of the animal or cause concussion without penetration. If properly used, the captive bolt pistol is very effective in cattle, sheep, and calves. The penetrating type of captive bolt pistol produces immediate insensibility by physical brain destruction and changes in intracranial pressure. The sudden jerk produces what is known as acceleration concussion. Care must be taken to hold the instrument reasonably firm against the animal's head at the proper point and direction. In adult cattle, the correct point is in the middle of the forehead where two lines taken from the medial canthus of each eye of the opposite horn or horn prominence cross.

Electrical stunning: This method consists of passing a low voltage alternating current through the brain of the animal, the instrument commonly employed being one that resembles a pair of tongs. It is used widely for stunning pigs and poultry. The strength of the electric shock should not be less than 250 milliamperes, and the voltage should not be less than 75 volts to be applied for a sufficient time - 10 seconds. Properly used by diligent trained operators, low voltage stunners in good order are both efficient and humane for poultry. Reliable indications of an electroplectic fit are: Eyes wide open, corneal reflex absent, head curved towards back, limbs fully extended after initial tremors, with no pain reaction during shackling or sticking. In poultry, the wing feathers are slightly spread, the wing extended down, and the tail feathers turned up over the back. In India and in the Far East, practically all animals are slaughtered while conscious. In India, the majority of sheep and goats are killed by the Halal or Mohammedan method in which the throat is cut transversely as in the Jewish method of slaughter. The Sikh or Jakta method is also practiced, with sheep or goats being decapitated by one stroke of a sword. In parts of North India, skilled operators can decapitate buffaloes by a single stroke of a special sword. The Mohammedan ritual does not forbid stunning of the animal prior to bleeding, provided the stunning instruments have never been used on pigs.

Jewish slaughter: According to Jewish law, an animal at the time of slaughter must be alive and healthy and must not suffer from any disease or injury. This means that any form of prior stunning is prohibited. The animals that may be slaughtered according to the Jewish faith are cattle, calves, sheep, goats, deer, and all kinds of poultry. It is considered important for the neck to be fully extended and for the cut to be made without any delay. The cut is made by one rapid thrust of a sharp knife which severs the skin, muscles, esophagus, trachea, carotid arteries, and jugular veins. Animals that lie quiet and cannot be made to get up by striking with a stick must not be slaughtered according to Jewish ritual. This early recognition of the inadmissibility of the ill or moribund animal for human food is worthy of note. It is claimed that the Jewish method of slaughter does not involve any act of cruelty because the instrument is sharp, the cut is made dextrously by a trained person, A Brilliant Tutorials IAS (M)/AH/XI-121.

Muslim method of slaughter: Many of the practices relating to the slaughter of animals and the consumption of meat by members of the Jewish faith apply to Muslims. The welfare of the animal is a major consideration in both cases, and the eating of the dead animals, consumption of blood, and of swine are forbidden. The actual act of slaughter is virtually the same for both religions. Animals must not be slaughtered in the sight of other beasts, and those to be killed are to be fed and watered beforehand. The act of cutting the skin with a sharp knife is regarded as painless or almost so, and the rapid loss of blood is said to produce instantaneous insensibility.

Question 2: Write short notes on: Common injuries met with in a slaughterhouse and (CSE, 1986) how are they prevented or dealt with?

Cuts of various types are the most common form of injuries encountered in a meat plant, and the need for personal hygiene, hair and hand care, toilet, general cleanliness, and prompt treatment of cuts, abrasions, and other skin lesions must be stressed. It is understandable that injuries do occasionally occur in a sphere where floors are often slippery because of fat and blood deposits; where livestock is handled, and where machinery and knives are in constant use. By far the commonest injuries are cuts and abrasions incurred while using knives. Excessive force with a sharp knife or a slip when making an incision can result in a serious wound. Delayed treatment can result in sepsis and arthritis. In a meat plant, a first-aid box or cupboard must be provided. Its content must conform to standards presented in first-aid kits, and a responsible person holding a certificate in first-aid training is to be placed in charge of it to carry out first-aid measures at times of necessity. A close liaison with the medical profession can lead to a high standard of preventive medicine materially benefiting staff welfare and working conditions. Especially in cutting and burning rooms, safety gloves, helmets, and aprons made of good material are necessary. Dangerous working parts should be adequately encased. Plastic waterproof footwear with microcellular soles is of great value in preventing slipping on wet floors. In addition, the risk of electrocution should be borne in mind in the slaughter sector.

Question 3: Write short notes on Trichinelliasis or Trichinosis. (CSE, 1986)

Trichinella spiralis is a small worm living in the intestines of animals in adult forms. In the larval form, it lives in the muscular tissue of the same host. The predilection sites vary with the species of the host - in pigs, the skeletal muscles of respiration such as pillars of the diaphragm, costal portion of the diaphragm, the muscles of the tongue, and larynx, and the abdominal and intercostal muscles. Calcified encapsulated trichinellae have been known to remain alive in man for 31 years and in pigs for 12 years.

The pig is the only one of the common food animals naturally infected by eating trichinosed flesh, and trichinosis in man is usually acquired from pig flesh. Cattle, sheep, and horses, being herbivores, play no part in the spread of the disease. Diagnosis is made by trichinoscopic examination. As the common method by which pig or man becomes infected with trichinosis is by the consumption of infected pig flesh, measures directed towards lowering the incidence of the infection must be based on ensuring that pig flesh is trichinosis-free either before it is released for sale or before consumption. Refrigeration and heating to a high temperature or salting will destroy all cysts effectively. A temperature of -18°C renders pork or pork products safe in 24 hours. Insufficiently cooked large hams are dangerous. Salting, smoking, and drying can also destroy Trichinella cysts. Another method recommended for control is the irradiation of pork by high-voltage X-rays for a few minutes before chilling.

The symptoms of trichinosis in man are diarrhea, abdominal pain, fever simulating influenza, or typhoid fever, and at later stages, pains resembling rheumatism caused by the toxic products of those embryos in tissues. It is estimated that the presence of 2000 larvae in the muscles of man will produce symptoms and 80,000 larvae will cause death.

Question 4: Discuss the main characteristics of teaching and learning. Explain their importance in Animal Husbandry Extension Work. (CSE, 1986 Paper II)

Good extension teaching is the successful creation of opportunities or situations in which people gain the abilities and the stimulation necessary for successfully meeting their needs and interest in such a way as to attain continuous improvement and self-satisfaction. Extension teaching should broaden the horizon of men and women, open their minds to the great vistas of knowledge and action requisite for an improved level of living and help people to attain better living conditions.

It is universally recognized that education or learning is important for men's development, and experience can supplement education but not replace it. The learning situation requires a teacher with the intent to teach and learners with the intent to learn. The primary object of teaching and learning is to help each individual, each family, and each community achieve the highest level of living that it is capable of economically, socially, aesthetically, and morally by means of aided self-help through education.

Teaching and learning in all democratic societies should come from voluntary action on the part of people and should be attractive enough to draw participants on a continuing basis. This is primarily aimed at adults who have set ideas that need to be changed to make progress. This requires the most difficult part of the teaching art - the skillful combination of knowledge and the application of the same. If the learner has not learned the above, this means the teacher has not taught in the real sense, though in reality, he might have strained his vocal cords a lot in teaching the same.

For achieving the purpose, the teacher must have gained the confidence and goodwill of the people he is to teach. Then only will people want to listen to him and learn from him. For learning, people can learn only if they want to learn. They can be helped only if they want to help themselves.

They should feel that they have problems and they want to solve the problems. The problems again may vary from individuals to individuals, and the programs should be suited to different individuals. The problem as of date, i.e., present, should be identified, and teaching should be to meet these problems.

The different steps in the extension education process are:

1. Identify the problem by analyzing the situation.

The problem in this particular situation may be birds are laying thin-shelled eggs with the result many are broken as soon as they are laid.

2. Now the objective or the goal is to be determined or specified.

The objective is that the steps should be taken to correct the above situation, whereby the normal thick-shelled eggs are laid by hens which don't break as at present.

3. The third phase is teaching. This involves choosing (a) what should be taught (b) how it should be taught.

In this case, people should be taught that there is a deficiency of calcium in the diet of poultry and hence the eggs don't get the required amount of calcium and hence their shells are thin.

This can be taught by demonstrating to the farmers concerned through a film that birds which were given feed to which was added lime or shell grit in adequate quantities gave thick-shelled eggs that did not break on laying. This can be done also by result demonstration by taking the farmers to an adjacent village which earlier had the same problem but it was corrected by the addition of shell grit to the poultry feed. The learners will be convinced now better than before when they were told about the exact reason and the way of correcting the condition.

The fourth phase is evaluating the teaching. In this particular case, find out if the corrective measures have yielded the desired fruit.

The fifth is reconsideration after evaluation. The step consists of a review of previous efforts and results which reveal a new situation. If this situation shows the need for further work, it may be carried out.

In this situation, if the egg yield has dropped in number, the reason may be the feed was not palatable enough and the off-take by the birds was reduced with consequent drop in egg yield. Then suitably modify the ingredient, i.e., instead of shellgrit calcium in some other palatable form may be added.

Learning is like growth and continuous. It should be purposeful learning involving appropriate activity by the learners that engage a maximum number of senses. It should be challenging and satisfying and should result in functional understanding.

In this case, the purpose has been to correct the defect in the eggs. This has involved the sense of vision and touch of the learner before and after learning. It was a challenging job, and with the addition of calcium produced normal eggs and so was satisfying. The fact that calcium is required in an optimum quantity for proper shell quality is learnt.

However, it is noticed that learning is affected by physical and social environments; it varies with individuals; it is a slow process; it requires effective communication, and it is an intentional process on the part of both the instructor and the learner willingly carried out to yield fruitful results.

Thus, the teacher and the taught equally should strive to achieve the goal. However, the learner is the central element in the learning situation. Learning becomes the objective or end to be achieved, and physical facilities, instructor, subject matter, and teaching material are all means for achieving the end product.

Question 5: Write short notes on Farm and Home Programme. (CSE, 1987 Paper II)

This is a direct contact by the extension worker with the farmer or the members of his family at his home or on his farm for a specific purpose. This is used (1) to get acquainted with and gain the confidence of the farmer and to give a courtesy call, (2) to discuss individual or village problems, (3) to find out problems he is not aware of, (4) to teach skills, and (5) to obtain or give information.

This method should be made with a definite purpose. It should be a scheduled function and convenient for the farmer. Remote and unfrequented farms and homes should be given priority. This method should be used to reinforce other methods or in place of other methods when the other methods do not work.

During such visits, conversations on topics of interest are developed. The farmer is to make most of the talking. Arguments should be avoided. The extension worker should not only teach but also learn about the farm and home. The date of visit, purpose, accomplishments, and commitments should be recorded. Some material like a newsletter, folder, or packet of seeds, etc., is to be handed over to the farmer, and one should leave the farm and home as a friend.

This method can be used to teach skills to create a desire to adopt improved practices and help rural people to analyze and solve their problems. The jobs that can be helped at home are gardening, house improvement, child care, preparing foods, etc. Those that can be done on the farm are crop development, soil conservation, soil testing, soil measuring, pest control, introduction of new crops and implements.

The advantages of the method are: (1) First-hand knowledge of rural problems is gained, (2) Goodwill developed, (3) Better local leaders identified, (4) Interest of people in government service stimulated, (5) Tiller and administrator brought nearer, and (6) Members not reached by other methods are contacted.

The limitations are: (1) Only a few contacts can be made as it is time-consuming, (2) Frequent visits to progressive farmers might prejudice other farmers against the extension worker, and (3) It is comparatively a costly method.

Notwithstanding all these limitations, it is a very useful method bringing the farmer and extension worker closer and creating confidence in each other.

Question 6: What are the attributes of good table meat? Write a note on the general quality of market meat in India. What measures could be adopted to improve the quality of meat marketed in the country? (CSE,1987)

The aim should be to minimize the depletion of muscle glycogen by avoiding fear, excitement, fatigue, excessive exertion, etc. Adequate pre-slaughter rest may replenish the glycogen during travel.

In the meat trade, the occurrence of an adequate degree of rigor mortis and a low ultimate pH of the flesh are desirable characteristics. The low pH inhibits bacterial growth while lactic acid present brings about the conversion of the connective tissue into gelatin, and the meat, when cooked, is more tender. Shortly after death, the meat appears dark and is sticky and adherent when minced. Water can only be squeezed from it with difficulty; it is resistant to the penetration of salt and sugar, and its electrical resistance is high. A day or so later, the meat is lighter in color and is wet but not sticky when minced; over 30% of fluid can be squeezed from it, and the electrical resistance drops to one-fifth of the initial value. In a normal animal, rigor in the skeletal muscle does not appear for 9-12 hours after slaughter, and maximum rigidity is attained at 20-24 hours and then gradually declines.

Too rapid development of rigor mortis is indicative of meat liable to undergo early putrefactive change, there being a greater amount of drip. In freshly slaughtered cattle, the pH of the flesh is about 7.0 eventually dropping to 5.5 in about 18 hours (ultimate pH) and then slightly rising due to the formation of alkaline substances associated with protein breakdown.

Although theoretically, hundreds of animals could supply meat for human consumption, in practice only a relatively small number of species are used today in India. In India, abattoirs are either privately owned or provided by the local authority. The local authority owns the buildings and is also responsible for certain essential services such as sanitation, feeding of animals in the lairage, provision of the meat inspection service, etc. Public abattoirs are open to all who wish to slaughter animals for human food: their revenue is derived from lairage fees, slaughter charges. The cost of providing and maintaining an abattoir is very high. It is essential to ensure that there is a need for new plant and that it will operate at maximum output. The abattoirs should be constructed as per the design given by competent architects, engineers, and other veterinary experts. The use of efficient and durable equipment should

 be emphasized. Equally important is the employment of a competent maintenance staff to ensure smooth mechanical operations: Separate slaughter and dressing should be done for cattle, pigs, sheep, and goats. Construction, layout, and equipment must all be geared to promote efficient and hygienic operations. Adequate lairage for holding the animals should be available. The importance of suitable lairage accommodation for animals awaiting slaughter cannot be overestimated, for slaughter has a markedly beneficial effect on the appearance and subsequent marketability of the carcass. Animals at lairage should be taken care of properly in respect of their feeding and the supply of water for them. Sick animals and unfit animals are to be condemned by antemortem examination. In slaughtering animals, humane methods are to be adopted, and handling of slaughter animals properly adopting good hygiene. Proper and efficient meat inspection should be done. All places should be kept clean and tidy. Proper disposal of manure should be ensured. Condemned organs are to be properly disposed of. A well-equipped veterinary office and a laboratory are to be provided.

All persons connected with the slaughter and handling of meat should be given proper training by the veterinary competent. There should be enough scope for the preparation and utilization of meat by-products, and nothing should be wasted from the slaughtered animals.

Question 7: Write short notes on Pimplygut. (CSE, 1987)

Infestations with worms of Oesophagostomum spp. (O. radiatum in cattle, O. colombianum in sheep and goats) occur in all farm animals except horses. It is clinically manifested in cattle and sheep by emaciation and the passage of soft feces containing more than normal amounts of mucus and in most cases at necropsy by the presence of necrotic nodules in the wall of intestines. This infestation mostly occurs in temperate and subtropical climates. The damage done to the intestines renders them unsuitable for use as sausage casing and results in much financial loss. A definite diagnosis of oesophagostomiasis can only be made by necropsy examinations or identification of larvae from a fecal culture. Thiabendazole (2 mg per kg body weight) or tetramizole (15 mg per kg body weight) are the drugs of choice. For the greatest efficiency against larvae, a dose rate of 125 mg per kg body weight is recommended. For pigs, thiabendazole (100 mg per kg) and haloxon (45 mg per kg), parbendazole 20 mg per kg body weight in feed, and pyrantel tartrate at 22 mg per kg will give good results. Three strategic dosings with an efficient anthelmintic in early spring, midsummer, and late autumn are recommended to keep infestation at a minimum level.

Question 8: What are the Economic uses of slaughterhouse by-products. (CSE, 1988)

By-products of the meat industry are those that are not sold directly as food, and the need for efficient treatment of these by-products is based on the necessity for the rapid hygienic disposal, thus avoiding decomposition, formation of obnoxious odors, and contamination of fresh meat: Efficient processing of abattoir by-products secures an economic return on materials that would otherwise be wasted.

Products other than carcass meat, hides, and skin are divided into edible and non-edible offals (by-products). The edible by-products are liver, kidneys, thymus, pancreas, edible blood, and fat.

The inedible by-products are raw bones, horns, hooves, inedible raw blood, and fat. An efficient method of handling by-products will result in a larger amount of edible products of high quality, particularly in large meat plants and better meat plant economy.

An important use for those materials not suitable for human consumption is the pet-food industry. The most preferred items are carcass meat, liver, and lungs of cattle and sheep, fat trimmings, udder, spleen, stripped poultry carcasses, including heads and necks, heads of sheep and bones of sheep. Pigs' feet and also cattle paunches are also used. Fish meat and vegetable protein are major alternative sources of protein for this particular trade. Blood is also used extensively, but as its collection becomes more hygienic, it will be increasingly directed for human use. Chilling followed by cleaning and trimming and a final freezing of offals for dispatch to pet-food manufacturers is the normal practice.

The most common by-products of the meat industry and their uses are as given below:

- Blood: Blood sausages and pudding for humans and adhesive for livestock and poultry feed, pet-food, fertilizers, and glues, etc.

- Fat: For leather preparation, frying, soap, candle, glycerine, and lubricants.

- Bones: Mainly bone-meal for cattle as well as fertilizer for land, tallow and pet-food, for preparing gelatine, glue, etc.

- Horns and Hooves: Buttons, handles, etc.

- Stomach: Rennet from abomasum of cattle and pepsin from stomach of pig. Leather goods. Surgical sutures.

- Hides: Pharmaceuticals (liver extract). Pharmaceuticals. Insulin.

Thus, the various slaughterhouse by-products can be put to different uses, making efficient and economical utilization of these by-products and making the slaughter of animals a profitable proposition.

Question 9: Technological transformation in Agriculture/Livestock development is the key to rural development. Discuss. (CSE, 1990 Paper II)

Science is developing every day. Many new things are discovered. Many new techniques are developed in the field of Agriculture or Animal Husbandry. New seeds of plants and crops resistant to disease and drought, capable of faster growth and higher yield are discovered by scientists in the research stations. New breeds of cattle giving higher milk yield or sheep which give more and better quality wool or poultry producing more eggs per annum may be evolved in the various Animal Husbandry research stations. New vaccines against various animal diseases may be manufactured. All the developments or incentives are of no avail if they are not passed on to the agriculturist or the livestock farmer and if he does not follow them and get benefited. In other words, technological transformation is the only key to rural development. "Lab to Land" transfer of knowledge is very essential. There is no use in knowledge or skills developed in the laboratories or research farm not being transferred in the villages. This has to be done through extension education.

Extension education when it concerns crops or trees is called Agricultural extension, while the one concerned with cattle or sheep or poultry is named Animal Husbandry extension, and the one dealing with housewife and home becomes Home Economic extension. If we have drought-resistant paddy, grown under sparse water availability, or high-yielding varieties of rice growing in a short period or crossbred cattle capable of high milk yields or poultry giving 200 and more eggs a year or sheep weighing 30 to 35 kg in one year, they are all due to improved techniques discovered in the laboratories and followed by the farmers. For farmers to follow the new techniques or for this transformation to happen, the farmers have to be educated by different extension methods.

The extension worker plays a very important role in this transformation. To play his role properly, the extension worker himself should have comprehensive knowledge of the new discovery or method. He should also have a thorough understanding of the people of the village and their problems. He should win the confidence and enthusiastic cooperation of the people of the village who should consider him as one of themselves. The extension worker also should identify himself with the villagers in the same way. He should respect the villagers' customs and habits, tradition and their way of life, to become one with them and exercise his influence on their minds to follow the innovations.

The approach to the problems may be an individual approach or group approach or mass approach. Different methods may have to be followed under different circumstances and for different purposes.

Mass approach: Out of these, the mass approach is to be done initially to draw the attention of the farmer to the latest methods of innovations. The different mass approach methods are through (1) Tom-Tom, (2) Radio, (3) Television, (4) Posters, (5) Charts, (6) Folders and leaflets, (7) Circular letters, (8) Exhibitions, (9) General meetings, and (10) Newspapers. Here the people are approached in a collective way. The latest findings are explained or demonstrated through radio or television or through exhibitions. By this, a large number of people are contacted in a short time or simultaneously. Local leaders are associated in General Meeting or Exhibition or even in TV where the latest method being adopted in progressive farmers' farms or plots are shown. Adaptation of new practices at low cost. It creates interest in a wide range of people. However, handling the topic may become a little difficult because of the mixed composition of the audience. Scope of discussion is rather limited.

Individual approach: This is direct contact of the farmer by the extension worker. The different methods in this are: (1) Farm and Home visits, (2) Phone calls, (3) Personal letters, (4) Office calls of the farmer.

The above methods are all followed (1) to get acquainted with and gain confidence of the farmer, (2) to discuss individual or village problems, (3) to obtain information, and (4) to teach new skills.

The advantage in this approach is, first-hand information on the rural problem is gained, goodwill developed, local leaders are identified, interest of people in the new method or innovations developed. Members not reached by other methods like shy persons, illiterates, or people in remote regions who may not have access to other methods can be approached.

Group approach: This is a method intermediate in nature between individual approach and mass approach. Here, people are met in groups. Groups having common interest like poultry breeders, dairymen, sheep farmers may be met in groups, and matter concerning poultry or dairy or sheep may be discussed as the case may be. In group meetings, the extension workers are more close to the villagers, concerned with the particular item in question and it is easier to explain

 or convince the group rather than in mass meetings which are usually very much heterogeneous in nature. Through this method, technological transformation of Agricultural or Animal Husbandry development can take place more easily and fast to a large number of farmers.

Other methods in the group approach are the conduct of method demonstration, result demonstration, campaign conducted tours, and developing local voluntary leadership. The principle underlying the above method is 'seeing is believing and learning by doing.

If today we are self-sufficient in agriculture, or if the per capita consumption of milk has increased to 150 ml from a mere 2 to 30 ml a few years back, it is only the result of the technological transformation in Agriculture and Animal Husbandry through different extension methods described above. If this progress in Agriculture and Animal Husbandry should provide surplus food and we should achieve in the near future per capita consumption of 300 grams of milk and if our per capita consumption of meat and eggs should compare favorably with other developed countries, the only way is Agricultural and Animal Husbandry transformation through extension. This only will lead to rural development in our country.

Question 10: Write short notes on Extension clientele. (CSE, 1990 Paper II)

In extension education, two sets of people are involved. One is extension workers and another is extension clientele. Under extension workers are included all persons in the extension field like Village-level worker, Extension officer, Block Development officer, or any Extension specialist or Home economist. These extension workers deal with the extension clientele. The extension clientele is a heterogeneous population that may consist of agriculturists or animal husbandry men who again may be a dairy farmer or poultry man or sheep breeder, etc. The interaction is always between the extension worker and the extension clientele. The former is the teacher, and the latter is the learner. Extension education is the teaching-learning process: The teacher should be willing to teach, and the learner willing to learn for the extension process to be successful. If the extension education is concerned with a cattleman or cattle raiser or shepherd or poultry man, the extension education is Animal Husbandry extension. If it is concerned with housewives, it becomes Home Economics extension. The clientele is cattlemen, shepherds or poultry men or housewives. The clientele may be a very enlightened clientele who are well up in their trade but still willing to learn and improve. On the other hand, the clientele may be most innocent and unaware of any new developments. Some may be willing to learn new methods while others may be very conservative and most unwilling to give up their old methods or to learn new methods. The clientele may be of a very pushing type inquisitive to learn and will freely ask questions and learn new things. There may be others, on the other hand, most shy to approach strangers. The extension clientele may be very understanding, willing to mix with others and converse with strangers, especially extension workers, while there may be others who resent to mix or take suggestions or advice. The clientele may be young, adults, or old people. They may be very much educated, moderately educated, or illiterate. The extension clientele may be of either sex and belong to any caste or community. The extension clientele may be very intelligent and sharp to grasp anything told or may not be able to understand easily. Some of them may be calm and composed while others may become very easily upset emotionally. Thus, the extension clientele is heterogeneous and it is the duty of extension workers to deal with such clientele.

Question 11. Commercial Use of Slaughterhouse By-Products. (CSE, 1990)

By-products of the meat industry are those that are not sold directly as food, and the need for efficient processing of abattoir by-products ensures an economic return on materials that would otherwise be wasted.

Products other than carcass meat, hides, and skin are divided into edible and non-edible products. The edible by-products include liver, kidneys, thymus, pancreas, edible blood, and fat.

The inedible by-products consist of raw bones, horns, hooves, inedible raw blood, and fat.

The most common by-products of the meat industry and their uses are:

Blood

End product: Blood meal

Commercial use: 5-10% in poultry and calf starter rations, blood sausages, pudding for humans, adhesive for livestock and poultry feed, pet food, fertilizers, glue, etc.

Bones

End product: Bone meal

Commercial use: 10-20% in ruminant, 5-10% in poultry and swine feed, used in leather preparation, frying, soap, candle, glycerine, and lubricants.

Horns and Hooves

End product: Horn and hoof meal

Commercial use: 5-10% in all feed rations, used for buttons, handles, etc.

Liver

End product: Liver meal

Commercial use: 6-8% in all feed rations, used for leather preparation, frying, soap, candle, glycerine, and lubricants.

Intestinal Mucosa

End product: Mucosa meal

Commercial use: Component of mineral mixture in all feed rations (2-3%), used as fertilizers for land, tallow, and pet food.

6. Stomach

   • End product: Rumen contents
   • Commercial use: Ruminal meal, used in ruminant (10-20%), poultry, and swine (5-10%) feed.

7. Endocrine Glands (Pancreas, Thymus)

   • End product: Not specified
   • Commercial use: Application in pharmaceuticals, research, or other industries.

8. Hides

   • End product: Leather goods
   • Commercial use: Poultry and pet animals (10%), used in leather goods.

9. Gall Bladder Stones

   • End product: Gall stones
   • Commercial use: Medicinal purposes, pharmaceuticals.

10. Brain

    • End product: Brain meal
    • Commercial use: Livestock and human consumption (10%), used in pharmaceuticals.

11. Sewage

    • End product: Sludge meal
    • Commercial use: Fish and other livestock (10%), utilized as a fertilizer.

12. Lung

    • End product: Lung meal
    • Commercial use: Poultry, swine, calves, and pet animals (5-10%).

13. Carcase and Meat Trimming

    • End product: Meat-cum-bone meal
    • Commercial use: Poultry, lamb, cows (5-10%).

14. Poultry Feathers

    • End product: Hydrolyzed feather meal
    • Commercial use: Poultry, swine, dairy cows, beef animals (5-25%).

15. Poultry Offals

    • End product: Poultry offal meal
    • Commercial use: Poultry, swine, calves, pet animals (5-10%).

16. Rennet from Abomasum of Cattle and Pepsin from Stomach of Pig

    • End product: Not specified
    • Commercial use: Poultry and swine (10%), surgical sutures.

17. Insulin

    • End product: Not specified
    • Commercial use: Medicinal use.

This comprehensive list illustrates the various by-products of the meat industry and their diverse commercial applications, contributing to the efficient utilization of resources.

Question 12. Elaborate the Duties and Role of Veterinarians in a Slaughterhouse Ensuring Hygienic Meat Supply. (CSE, 1990)

The main function of meat inspection conducted by veterinarians in slaughterhouses is to protect public health. In ensuring this, it should also be borne in mind that such inspection has an additional economic duty in that there must be no unnecessary condemnation of valuable commodities. In recent years, more attention has been paid to another important aspect of meat inspection: providing statistics utilized for animal disease control measures.

Many surveys have been carried out to determine the incidence of animal diseases in different countries. The meat inspection statistics have substantially contributed to the understanding of the incidence of animal diseases. The abattoir is the only place where certain diseased conditions can be evaluated, and the details of the animals examined antemortem and post-mortem, together with figures on reasons for rejection of live animals and carcasses and offal, provide valuable information on a wide scale for which the very efficient meat inspection service is responsible.

The veterinary surgeon in a slaughterhouse records the incidence and prevalence of diseases in animals brought for slaughter. Many of the conditions encountered during meat inspection are preventable if appropriate action is taken by farmers, veterinarians, and transporters of animals and their carcasses.

Veterinarians play a crucial role in maintaining hygienic meat supply, and their duties extend beyond traditional veterinary care. Here are additional aspects of their responsibilities:

Post-Mortem Examination and Disease Monitoring: Veterinarians conduct detailed post-mortem examinations to evaluate disease conditions in animals brought for slaughter. The recorded data on disease incidence and prevalence provide valuable insights for disease control programs. The diseases monitored may include liverfluke abscess, bruising, hydatid cysts, yellow discoloration, ascariasis, warble fly gadding, and others.

Feedback to Livestock Producers: The information gathered through meat inspection is relayed back to livestock producers on a national basis. This feedback forms the basis for animal health and zoonoses preventive schemes. It enables research directed towards practical solutions, reducing losses incurred due to animal disease and injury.

Coordination with Animal Health Services: Meat inspection services should closely cooperate with organized animal health services established by farmer organizations. Diagnoses and information from meat inspection are reported to animal health services and farmers, fostering a collaborative approach to disease control.

Bacteriological Examination and Residue Checks: Cases of casualty slaughter and suspect disease cases undergo bacteriological examination and checks for antibiotic residue. This ensures that the meat supplied is free from harmful substances, safeguarding public health.

Education and Training: Veterinarians in slaughterhouses must provide training on hygiene practices to employees. Regular medical examinations, hygiene training, and awareness of the importance of cleanliness contribute to a high standard of meat hygiene.

Close Liaison with Other Entities: Veterinarians must maintain a close liaison with regional laboratories, livestock producers, and field veterinarians. This collaborative effort enhances the effectiveness of disease monitoring and control.

In summary, veterinarians in slaughterhouses play a multifaceted role encompassing disease monitoring, feedback to producers, coordination with animal health services, laboratory examinations, and maintaining high standards of hygiene through education and training.

Question 13. Describe the Different Extension Methods Adopted to Educate Farmers Under Rural Conditions. What are the Advantages and Limitations of These Methods? (CSE, 1991 Paper II)

Extension education, when it concerns crops or trees, is called Agricultural Extension, while the one concerned with cattle, sheep, and poultry is named Animal Husbandry Extension. The one dealing with housewives and homes becomes Home Economics Extension. Drought-resistant paddy, high-yielding rice varieties, crossbred cattle, and prolific poultry are all outcomes of improved techniques discovered in laboratories and adopted by farmers. Different extension methods are employed to educate farmers about these innovations.

1. Mass Approach:

   • Methods: Tom Tom, Radio, Television, Posters, Charts, Folders, Leaflets, Circular letters, Exhibitions, General meetings, Newspapers.
   • Advantages: Reaches a large audience simultaneously, low cost, creates interest in a wide range of people.
   • Limitations: Handling topics may be difficult due to a mixed audience, limited scope for discussion.

2. Individual Approach:

   • Methods: Farm and home visit, Phone call, Personal letter, Office call.
   • Advantages: Gains first-hand information, develops goodwill, reaches shy or illiterate individuals.
   • Limitations: Time-consuming, limited scope, may not reach a large audience.

3. Group Approach:

   • Methods: Group meetings, Method demonstration, Result demonstration, Campaign conducted tours, Developing local voluntary leadership.
   • Advantages: Interacts closely with villagers, easier to convince groups, technological transformation to a large number of farmers.
   • Limitations: Limited scope, may not be suitable for all topics, requires coordination.
   •  
     Campaign Conducted Tours:
     • Method:
       • Organizing tours to successful farms or locations where innovative practices are implemented.
     • Advantages:
       • Farmers witness practical implementation.
       • Provides real-world examples.
     • Limitations:
       • Limited to specific locations.
       • May not cover a wide range of practices.
       • 
          Developing Local Voluntary Leadership:
     • Method:
       • Encouraging local leaders to promote and adopt new practices.
     • Advantages:
       • Builds community trust.
       • Local leaders influence their peers.
     • Limitations:
       • Effectiveness depends on leadership qualities.
       • May not reach all segments of the community.

   • Advantages of Extension Methods:

     1. Mass Approach:

        • Reaches a large audience simultaneously.
        • Low cost.
        • Creates interest in a wide range of people.

     2. Individual Approach:

        • Gains first-hand information.
        • Develops goodwill.
        • Reaches shy or illiterate individuals.

     3. Group Approach:

        • Interacts closely with villagers.
        • Easier to convince groups.
        • Technological transformation to a large number of farmers.

   • Limitations of Extension Methods:

     1. Mass Approach:

        • Handling topics may be difficult due to a mixed audience.
        • Limited scope for discussion.

     2. Individual Approach:

        • Time-consuming.
        • Limited scope.
        • May not reach a large audience.

     3. Group Approach:

        • Limited scope.
        • May not be suitable for all topics.
        • Requires coordination.

   • The combination of these extension methods, considering their advantages and limitations, forms a comprehensive strategy to educate farmers and promote the adoption of innovative practices in rural conditions.

Question 14. Write Short Notes on: TRYSEM (CSE, 1992 Paper II)

TRYSEM stands for "Training of Rural Youth for Self-Employment," a centrally sponsored scheme launched by the Government of India in 1979 as a component of the Integrated Rural Development Programme (IRDP). The primary objective is to provide technical skills to rural youth from families below the poverty line, enabling them to pursue self-employment in agriculture and allied activities. The eligible age range for youth is between 18 and 35 years, with specific quotas for scheduled castes, scheduled tribes, and women.

The key features of TRYSEM include:

1. Selection Criteria:

   • Youth from families below the poverty line.
   • Age between 18 and 35 years.
   • Quotas for scheduled castes, scheduled tribes, and women.
   • No educational qualification requirement.

2. Vocational Training:

   • Identification of necessary vocations through a preliminary survey.
   • Vocational training in managerial skills like bookkeeping, marketing, product costing, and entrepreneurial assistance.

3. Duration and Financial Support:

   • Course duration typically not exceeding 6 months.
   • Financial support in the form of monthly or daily stipend.
   • Free tool-kit costing not more than Rs. 500.

4. Implementation:

   • District Rural Development Agency (DRDA) responsible for implementation.
   • District and block-level officers designated for execution.
   • State-level sub-committee of State Level Coordination Committee (SLCC) constituted.

5. Expenditure Sharing:

   • Expenditure shared equally by the Central and State governments.

TRYSEM aims to empower rural youth by providing them with the necessary skills to become self-employed, contributing to overall rural development.

 Implementation at State Level:

• A sub-committee of the State Level Coordination Committee (SLCC) is constituted to oversee TRYSEM at the state level.
• An official of the rank of Project Director (DRDA) functions at the headquarters as the Director (TRYSEM).

Expenditure Sharing:

• The expenditure for TRYSEM is shared equally by the Central and State governments.
• This ensures a collaborative financial commitment to the program.

Empowering Rural Youth:

• TRYSEM aims to empower rural youth by providing them with the necessary technical skills.
• The skills acquired enable them to pursue self-employment in agriculture and allied activities.

District and Block-Level Implementation:

• District Rural Development Agency (DRDA) is responsible for the implementation of TRYSEM at the district level.
• Officers at the district and block levels are designated to execute TRYSEM, including Agricultural Project Officer (APO) and extension officers (Industries).

Overall Impact:

• TRYSEM contributes to the overall rural development by fostering self-employment opportunities.
• It targets youth from families below the poverty line, promoting inclusivity.

In conclusion, TRYSEM stands as a pivotal program in the Integrated Rural Development Programme (IRDP), addressing the need for technical skill development among rural youth and creating avenues for self-employment in various agricultural and allied sectors. The collaborative effort between the Central and State governments ensures sustainable implementation and impact.

Question 15. Discuss the role of an abattoir in the development of the meat industry. (CSE, 1993)

Inherent in the production of quality meat fit for human consumption is the provision of good abattoirs of modern type and competent personnel. In most countries, resources have been concentrated on the provision of modern abattoirs and on the training of meat inspectors. There should be an absolute necessity to have a close liaison between slaughter and livestock production. This enables us to get not only quality meal but also to utilize fully valuable data obtained at post-mortem of slaughtered animals. Some of the diseases such as foot-and-mouth, fits in animals, tetanus, etc., are diagnosed only during antemortem examination of animals brought to lairage...

In most countries, abattoirs are either privately owned or provided by the local authority. Inspection of efficient modern plants provides positive and negative design information. It is necessary that ideas are obtained from competent architects, engineers, and other experts having experience in abattoir construction. The use of efficient and durable equipment should be ensured. In addition, it is equally important to appoint competent staff to ensure smooth mechanical operations. Construction, layout, and equipment must all be geared to promote efficient and hygienic operations.

Based on the maximum daily kill of each class of animal and the proposed disposal and treatment of the edible and inedible by-products, the planning of an abattoir is made. The system actually to be in operation is to be determined bearing in mind local conditions. The abattoir should have regular full-time slaughtermen to deal with all the livestock. The method adopted should ensure economic handling of the by-products, including hides, offal, glands, blood, and condemned materials. The expenditure on overheads, or buildings, equipment, and labor should be reduced to the possible limit.

The following facilities mentioned are required for the slaughterhouses for cattle, sheep, pigs, goats, and solipeds.

1. Adequate lairage for holding animals during the period prior to their slaughter to enable them to get rest and to facilitate antemortem examination of animals to be slaughtered.

2. Slaughter premises large enough for work to be carried out satisfactorily.

3. A room for emptying and cleaning stomachs and intestines.

4. A room for dressing guts and tripe.

5. Separate rooms for the storage of fat, hides, horns, and hooves.

6. Lockable premises for sick and discarded meat.

7. Laboratory to carry out tests.

8. Changing rooms, wash basins, showers, and flush lavatories.

9. Facilities enabling the required veterinary inspection to be carried out efficiently at any time.

10. Means of controlling access to and exit from the slaughterhouse.

11. Adequate separation between the clean and the contaminated parts of the building.

12. Waterproof flooring, easy to clean and disinfect, rat-proof, and proper drainage system.

13. Adequate ventilation and steam extraction in rooms where work on meat is undertaken. In the same rooms, adequate natural or artificial lighting that should not distort colors.

14. Adequate supply of potable water under pressure.

15. Adequate supply of hot potable water.

16. A waste water disposal system that meets the hygiene requirements.

17. In the workrooms, adequate equipment for cleansing and disinfecting hands and tools and as near as possible to the workstations.

18. Equipment for suspending the animals while flaying is carried out. Metal cradles must be of non-corrodible material.

19. An overhead system of rails for further handling of meat.

20. Instruments used are to be non-corrodible and easily cleaned.

21. A section for manure.

22. A place and adequate equipment for cleansing and disinfecting vehicles.