ANIMAL HUSBANDRY AND VETERINARY SCIENCE
PAPER-II
1. Health and Hygiene
1.1 Histology and Histological Techniques: Stains-Chemical classification of stains used in biological work-principles of staining tissuesmordants- progressive & regressive stains-differential staining of cytoplasmic and connective tissue elements-Methods of preparation and processing of tissuescelloidin embedding-Freezing microtomy- Microscopy-Bright field microscope and electron microscope. Cytology-structure of cell, organells & inclusions; cell divisioncell types-Tissues and their classificationembryonic and adult tissues-Comparative histology of organs:- vascular, nervous, digestive, respiratory, musculo-skeletal and urogenital systems-Endocrine glands-Integuments-sense organs.
1.2 Embryology : Embryology of vertebrates with special reference to aves and domestic mammals-gametogenesisfertilization- germ layers-foetal membranes & placentation-types of placenta in domestic mammals -Teratology-twin & twinning-organogenesis-germ layer derivatives-endodermal, mesodermal and ectodermal derivatives.
1.3 Bovine Anatomy- Regional Anatomy: Paranasal sinuses of OX-surface anatomy of salivary glands. Regional anatomy of infra-orbital, maxillary, mandibuloalveolar, mental & coronal nerve block-regional anatomy of paravertebral nerves, pudental nerve, median, ulnar & raidal nerves-tibial, fibular and digital nerves-Cranial nervesstructures involved in epidural anaesthesia-superficial lymph nodessurface anatomy of visceral organs of thoracic, abdominal and plevic cavitiescomparative features of locomotor apparatus & their application in the biomechanics of mammalian body.
1.4 Anatomy of Fowl: Musculo-skeletal system-functional anatomy in relation to respiration and flying, digestion and egg production.
1.5 Physiology of blood and its circulation, respiration; excretion, Endocrine glands in health and disease:
1.5.1 Blood constituents : Properties and functions-blood cell formation- Haemoglobin synthesis and chemistryplasma proteins production, classification and properties; coagulation of blood; Haemorrhagic disorders-anticoagulantsblood groups-Blood volume-plasma expanders-Buffer systems in blood, Biochemical tests and their significance in disease diagnosis.
1.5.2 Circulation : Physiology of heart, cardiac cycle-heart sounds, heart beat, electrocardiograms, Work and efficiency of heart-effect of ions on heart functionmetabolism of cardiac muscle, nervous and chemical regulation of heart, effect of temperature and stress on heart, blood pressure and hypertension Osmotic regulation, arterial pulse, vasomotor regulation of circulation, shock. Coronary & pulmonary circulation, Blood-Brain barrier- Cerebrospinal fluid-circulation in birds.
1.5.3 Respiration: Mechanism of respiration, Transport and exchange of gases-neural control of respirationchemoreceptors- hypoxia-respiration in birds.
1.5.4 Excretion: Structure and function of kidney-formation of urinemethods of studying renal function-renal regulation of acid-base balance; physiological constituents of urine-renal failure-passive venous congestion-Urinary recreation in chicken-Sweat glands and their function. Biochemical tests for urinary dysfunction.
1.5.5 Endocrine glands: Functional disorders, their symptoms and diagnosis. Synthesis of hormones, mechanism and control of secretion-hormonal receptorsclassification and function.
1.6 General knowledge of pharmacology and therapeutics of drugs: Cellular level of pharmacodynamics and pharmacokinetics- Drugs acting on fluids and electrolyte balance-drugs acting on Autonomic nervous system-Modern concepts of anaesthesia and dissociative anaesthetics-Autacoids-Antimicrobials and principles of chemotherapy in microbial injections-use of hormones in therapeutics-chemotherapy of parasitic infections-Drug and economic persons in the Edible tissues of animalschemotherapy of Neoplastic diseases.
1.7 Veterinary Hygiene with reference to water, air and habitation: Assessment of pollution of water, air and soil-importance of climate in animal health-effect of environment on animal function and performance-relationship between industrialisation and animal agricultureanimal housing requirements for specific categories of domestic animals viz. pregnant cows & sows, milking cows, broiler birds-stress, strain & productivity in relation to animal habitation.
2. Animal Diseases:
2.1 Pathogenesis, symptoms, postmortem lesions, diagnosis, and control of infection diseases of cattle, pigs and poultry, horses, sheep and goats.
2.2 Etiology, symptoms, diagnosis, treatment of production diseases of cattle, pig and poultry.
2.3 Deficiency diseases of domestic animals and birds.
2.4 Diagnosis and treatment of nonspecific condition like impaction, Bloat, Diarrhoea, Indigestion, dehydration, stroke, poisoning.
2.5 Diagnosis and treatment of neurological disorders.
2.6 Principles and methods of immunisation of animals against specific diseases-hard immunity-disease free zones-‘Zero’ disease conceptchemoprophylaxis.
2.7 Anaesthesia-local, regional and general-preanaesthetic medication, Symptoms and surgical interference in fractures and dislocation, Hernia, choking, abomassal displacement-Caesarian operations, Rumenotomy-Castrations.
2.8 Disease investigation techniques- Materials for laboratory investigation - Establishment Animal Health Centres- Disease free zone.
3. Veterinary public Health:
3.1 Zoonoses: Classification, definition; role of animals and birds in prevalence and transmission of zoonotic diseasesoccupational zoonotic diseases.
3.2 Epidemiology: Principles, definition of epidemiological terms, application of epidemiological measures in the study of diseases and disease control, Epidemiological features of air, water and food borne infections.
3.3 Veterinary Jurisprudence: Rules and Regulations for improvement of animal quality and prevention of animal diseasesstate and control Rules for prevention of animal and animal product borne diseases-S.P.C.A.- veterolegal casescertificates- Materials and Methods of collection of samples for veterolegal investigation.
4. Milk and Milk Products Technology:
4.1 Milk Technology: Organization of rural milk procurement, collection and transport of raw milk. Quality, testing and grading raw milk, Quality storage grades of whole milk, Skimmed milk and cream. Processing, packaging, storing, distributing, marketing defects and their control and nutritive properties of the following milks: Pasteurized, standardized, toned, double toned, sterilized, homogenized, reconstituted, recombined and flavoured milks. Preparation of cultured milks, cultures and their management, youghurt, Dahi, Lassi and Srikhand. Preparation of flavoured and sterlized milks; Legal standards, Sanitation requirement for clean and safe milk and for the milk plant equipment.
4.2 Milk Products Technology: Selection of raw materials, assembling, production, processing, storing, distributing and marketing milk products such as Butter, Ghee, Khoa, Channa, Cheese; Condensed, evaporated, dried milk and baby food, Ice cream and Kulfi; by products; whey products, butter milk, lactose and casein, Testing Grading, judging milk products-BIS and Agmark specifications, legal standards, quality control nutritive properties, Packaging, processing and operational control Costs.
5. Meat Hygiene and Technology:
5.1 Meat Hygiene:
5.1.1 Ante mortem care and management of food animals, stunning, slaughter and dressing operations; abattoir requirements and designs; Meat inspection procedures and judgement of carcass meat cuts-drading of carcass meat cuts-duties and functions of Veterinarians in Wholesome meat production.
5.1.2 Hygienic methods of handling production of meat-spoilage of meat and control measures-Post slaughter physicochemical changes in meat and factors that influence them quality improvement methods-Adulteration of meat and defection-Regulatory provisions in Meat trade and industry.
5.2 Meat Technology:
5.2.1 Physical and chemical characteristics of meat-meat emulsions-methods of preservation of meat-curing, canning, irradiation, packaging of meat and meat products; meat products and formulations.
5.3 By-products: Slaughter house by products and their utilisation-Edible and inedible by-products-social and economic implications of proper utilisation of slaughter house by-products-Organ products for food and pharmaceuticals.
5.4 Poultry Products Technology: Chemical composition and nutritive value of poultry meat, pre slaughter care and management. Slaughtering techniques, inspection, preservation of poultry meat and products. Legal and BIS standards. Structure, composition and nutritive value of eggs. Microbial spoilage. Preservation and maintenance. Marketing of poultry meat, eggs and products.
5.5 Rabbit/Fur animal farming: Care and management of rabbit meat production. Disposal and utilization of fur and wool and recycling of waste by-products. Grading of wool.
6. Extension: Basic philosophy, objectives, concept and principles of extension. Different Methods adopted to educate farmers under rural conditions. Generation of technology, its transfer and feedback. Problems of constraints in transfer of technology. Animal husbandry programmes for rural development.
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