ANIMAL
HUSBANDRY AND VETERINARY SCIENCE
PAPER
– II
1.
Anatomy, Pharmacology and Hygiene:
1.1
Histology and Histological Techniques: Paraffin embedding technique of tissue
processing and H.E. staining – Freezing microtomy- Microscopy-Bright field
microscope and electron microscope. Cytologystructure of cell, organells and
inclusions; cell division-cell types- Tissues and their
classification-embryonic and adult tissuesComparative histology of
organs-Vascular. Nervous, digestive, respiratory, musculo- skeletal and
urogenital systemsEndocrine glands -Integuments-sense organs.
1.2
Embryology – Embryology of vertebrates with special reference to aves and domestic
mammals gametogenesis-fertilization-germ layers- foetal membranes and
placentation-types of placenta in domestic mammals-Teratology-twins and
twinning-organogenesis -germ layer derivatives- endodermal, mesodermal and ectodermal
derivates.
1.3
Bovine Anatomy- Regional Anatomy: Para-nasal sinuses of OX- surface anatomy of
salivary glands. Regional anatomy of infraorbital, maxillary,
mandibuloalveolar, mental and cornual nerve block. Regional anatomy of
paravertebral nerves, pudendal nerve, median ulnar and radial
nerves-tibial,fibular and digital nerves-Cranial nerves-structures involved in
epidural anaesthesia-superficial lymph nodes-surface anatomy of visceral organs
of thoracic, abdominal and pelvic cavities-comparative features of locomotor
apparatus and 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
Pharmacology and therapeutic 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
infections. Use of hormones in therapeutics-chemotherapy of parasitic
infections. Drug and economic concerns in the Edible tissues of
animals-chemotherapy of Neoplastic diseases. Toxicity due to insecticides,
plants, metals, non-metals, zootoxins and mycotoxins.
1.6
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 performancerelationship between industrialization
and animal agriculture- animal housing requirements for specific categories of
domestic animals viz. pregnant cows and sows, milking cows, broiler birds-
stress, strain and productivity in relation to animal habitation.
2.
Animal Diseases:
2.1
Etiology, epidemiology pathogenesis, symptoms, postmortem lesions, diagnosis,
and control of infectious diseases of cattle, sheep and goat, horses, pigs and
poultry.
2.2
Etiology, epidemiology, symptoms, diagnosis, treatment of production diseases
of cattle, horse, pig and poultry.
2.3
Deficiency diseases of domestic animals and birds.
2.4
Diagnosis and treatment of non-specific conditions like impaction, Bloat,
Diarrhoea, Indigestion, dehydration, stroke, poisoning.
2.5
Diagnosis and treatment of neurological disorders.
2.6
Principles and methods of immunization of animals against specific diseasesherd
immunity- disease free zones- ‘zero’ disease concept- chemoprophylaxis.
2.7
Anaesthesia- local, regional and general-preanesthetic medication. Symptoms and
surgical interference in fractures and dislocation. Hernia, choking abomasal
displacement- Caesarian operations. Rumenotomy- Castrations.
2.8
Disease investigation techniques.Materials for laboratory investigation-
Establishment of Animal Health Centers- Disease free zone.
3.
Veterinary Public Health:
3.1
Zoonoses. - Classification, definition, role of animals and birds in prevalence
and transmission of zoonotic diseases- occupational zoonotic diseases.
3.2
Epidemiology- Principle, 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. OIE regulations,
WTO, sanitary and phytosanitary measures.
3.3
Veterinary Jurisprudence- Rules and Regulations for improvement of animal
quality and prevention of animal diseases - State and central rules for
prevention of animal and animal product borne diseases-S P C AVeterolegal cases-
Certificates Materials and Methods of collection of samples for veterolegal
investigation.
4. Milk and Milk Products Technology:
4.1
Market Milk: Quality, testing and grading of raw milk. Processing, packaging,
storing, distribution, marketing, defects and their control. Preparation of the
following milks: Pasteurized, standardized, toned, double toned, sterilized,
homogenized, reconstituted, recombined and flavoured milks. Preparation of
cultured milks, cultures and their management, yoghurt, Dahi, Lassi and
Srikhand. Preparation of flavoured and sterilized 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, processing, storing ,
distributing and marketing milk products such as Cream, 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 and nutritive properties. Packaging, processing and operational
control. Costing of dairy products.
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 judgment of carcass meat cuts- grading 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
detection 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, processing and formulations.
5.3
By- products- Slaughter house by- products and their utilization- Edible and
inedible by products- Social and economic implications of proper utilization 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.
Value added meat products.
5.5
Rabbit/Fur Animal farming – Rabbit meat production. Disposal and utilization of
fur and wool and recycling of waste by products. Grading of wool.
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