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
tissues-mordants-progressive & regressive stains-differential staining of
cytoplasmic and connective tissue elements- Methods of preparation and
processing of tissues-celloidin embedding-Freezing microtomy-Microscopy-Bright
field microscope and electron microscope. Cytologystructure of cell, organells
& inclusions; cell division-cell types-Tissues and their classification-embryonic
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-gametogenesis-fertilization-germ
layers-foetal membranes & placentation-types of placenta in domestic
mammals-Teratology-twin & twinningorganogenesis-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 infraorbital,
maxillary, mandibuloalveolar, mental & coronal nerve block-Regional anatomy
of paravertebral nerves, pudental nerve, median, ulnar & radial
nerves-tibial, fibular and digital nerves-Cranial nervesstructures involved in
epidural anaesthesia-superficial lymph nodes-surface anatomy of visceral organs
of thoracic, abdominal and pelvic cavities-comparative 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 chemistry-plasma proteins production,
classification and properties; coagulation of blood; Haemorrhagic
disorders-anticoagulants-blood 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 respiration-chemo receptors-hypoxia-respiration in
birds.
1.5.4 Excretion: Structure and function of kidney-formation
of urine methods 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 receptors classification and function.
1.6. General knowledge of pharmacology and therapeutics of
drugs : Cellular level of pharmacodynamics and pharmaco-kinetics-Drugs
acting on fluids and electrolyte balance-drugs acting on Autonomic nervous
system-Modern concepts of anaesthesia and dissociative
anaesthetics-Autocoids-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 industrialization and animal
agriculture-animal housing requirements for specific categories of domestic
animals viz. pregnant cows & sows, milking cows, broiler birdsstress, 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 disseases-hard immunity-disease free zones-'zero' disease
concept-chemoprophylaxis.
2.7 Anesthesia-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 diseases-occupational
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 diseases-state and
control Rules for prevention of animal and animal product borne diseases-S.P.
C.A.-veterolegal cases-certificates- 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. Byproducts : Slaughter house by products and their
utilisation-Edible and inedible byproducts-social and economic implications of proper
utilisation of slaughter house byproducts-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 byproducts. Grading ofwool.
6. Extension : Basic philosophy, objectives, concept and
principles of extension. Different Methods adopted to educate farmers under
rural conditions. Generation oftechnology, its transfer and feedback. Problems
of constraints in transfer of technology. Animal husbandry programmes for rural
development.
No comments:
Post a Comment