Animal Health and Production Notes

Animal Health and Production

Module 1: MAINTAINING SAFETY OF FARM WORKERS, ANIMALS, INFRASTRUCTURES AND SURROUNDINGS

Introduction

Maintain all machinery, equipment, tools, structures and infrastructure with routine service and repairs; simplify farm systems to reduce complexity and confusion in the farm.

This module consists of four units namely performing administrative farm workers' health and safety; managing farm accidents and incidents, maintaining farm surroundings, and performing first aid on the farm. The competences developed will enable you to ensure the safety of the farm, its infrastructure, and surroundings.

Unit 1: Performing administrative farm workers' health and safety

Farm workers' health and safety is a discipline with a broad scope. It involves promoting and maintaining the highest degree of physical, mental and social well-being of workers; prevention of adverse effects caused by working conditions on health of farm workers.

This unit consists of six elements, namely: maintaining farm safety rules and regulations, maintaining farm general cleanliness, maintaining working environment safety, maintaining personal safety, maintaining personal hygiene and maintaining farm safety indicators. Competences developed will enable you to perform administrative farm workers' health and safety.

Element 1: Maintaining farm safety rules and regulations

By the end of this element, you will be able to define terms related to farm safety rules and regulations, adhere to farm safety rules and regulation and maintain safety measures in animal farm.

Meaning of terms related to farm safety rules and regulations

Safety is a condition where the risk of danger or harm is minimized or eliminated by promotion of responsible behavior.

Farm is an area of land and its buildings used for growing crops and rearing animals.

Safety rules are principles or regulations governing actions, procedures and use of devices intended to lower risks of harm or injury to farm workers, animals, farm tools and the environment.

Safety gears are specialized equipment or clothing designed to protect workers from potential hazards, injuries, or adverse conditions in the working environment.

Rules and regulations in animal farm

Farm rules and regulations are important for maintaining a safe, productive, and organized environment in the animal farm. These rules and regulations can vary depending on the nature of the farm and the specific organization or institution hosting it. However, here are some common rules and regulations that can be applied to most farms.

• Registration and attendance: Participants must register for their participation in advance. Attendance is mandatory for all registered participants.
• Punctuality: Participants should arrive on time and be ready to start at the designated start time. Latecomers may not be allowed to join the activity once it has begun.
• Respectful behaviour: Participants should treat each other, instructors, and any guest with respect and courtesy.
• Confidentiality: Respect the confidentiality of any sensitive information or discussions that may arise when performing farm activities.
• Dress code: Depending on the nature of the farm, there may be a specific dress code. Participants should adhere to the dress code if it exists.
• Breaks and meals: Respect designated break times for meals or rest. Follow any instructions regarding the use of common areas or facilities during breaks.
• Participation: Active participation is encouraged, including asking questions, sharing insights, and engaging in group activities. Participants should be prepared and attentive during the works sessions.

General safety measures or precaution to consider in the animal farm

• Personal Protective Equipment (PPE): Wear appropriate PPE, such as safety goggles, hearing protection, gloves, aprons, steel-toed boots or safety shoes or respiratory protection, as required for the specific tasks being performed.
• Tool and equipment safety: Inspect tools and equipment before use to ensure they are in good working condition. Follow manufacturer instructions for the safe use of tools and equipment. Keep tools and equipment clean and well-maintained.
• Farm layout: Maintain a well-organized and clutter-free workspace to prevent tripping hazards. Clearly mark walkways and work areas. Keep emergency exits and fire safety equipment accessible.
• Ventilation: Ensure proper ventilation in the farm workshop, especially when working with materials or processes that produce fumes, dust, or airborne particles.
• Fire safety: Install and maintain fire extinguishers in the farm workshop. Follow proper storage and handling procedures for flammable materials. Conduct regular fire drills and ensure everyone knows the location of fire exits.
• Emergency procedures: Develop and communicate clear emergency procedures, including actions to take in case of injury or fire. Communicate emergency contact numbers and first-aid instructions.
• First Aid and medical supplies: Maintain a well-stocked first-aid kit in the farm workshop. Ensure that participants know the location of the first-aid kit and how to use it.
• Safety training: Provide safety training to all participants and ensure they are aware of the specific risks associated with the workshop. Ensure that participants understand how to use tools and equipment safely.
• Safe Work Practices: Enforce safe work practices, such as proper lifting techniques, and use of guards and safety devices on machinery. Encourage good housekeeping to reduce the risk of slips, trips, and falls.
• Hazards identification: Regularly assess potential hazards in the work place and address them promptly. Use warning signs to indicate hazards.
• Chemical safety: Store and label chemicals properly, following all Safety Data Sheet (SDS) instructions. Provide appropriate chemical-resistant gloves and eye protection for handling chemicals.
• Electrical safety: Ensure all electrical installations and equipment are in good working order. Avoid overloading electrical circuits and use grounded outlets.
• Machine safety: Ensure that machines have safety guards in place and that operators are trained in safe operation. Lock out and tag out machinery during maintenance or repair.
• Personal hygiene: Encourage good personal hygiene, such as washing hands after handling chemicals or hazardous materials.
• Safety communication: Clearly communicate safety procedures and precautions to all participants. Display safety signs and labels where necessary.
• Reporting incidents: Encourage the immediate reporting of all accidents, near misses, and unsafe conditions. Investigate and document incidents to prevent future occurrences.
• Regular safety meetings: Hold regular safety meetings to discuss safety concerns, incidents, and any necessary improvements.

Note: Remember that farm workshop safety is a shared responsibility. All participants, instructors, and organisers should be vigilant in adhering to safety precautions and promoting a culture of safety in the workshop environment.

Importance of maintaining safety in the workplace

• Increase productivity of employees: Nobody wants to be harmed or suffer an injury while at work. Employees will be anxious in their jobs if the farm does not prioritise workplace safety. If proper measures are taken to ensure workplace safety, then employees can focus on their job and increase farm productivity instead of focusing on their safety.
• Lower probability of workplace accidents: Workplace accidents may impact your farm by costing you time, efficiency and staff morale, loss of property, medical expenses and overall compensation costs.
• Reduced fatality rate: Maintaining safety practices can lead to reduced fatalities in the workplace. A catastrophic injury that results in an employee's death will cause other workers to become anxious. Occurrence of deaths in the workplace, may cause loss of a major portion of farm workforce. Additionally, the organisation will also damage its reputation and can face serious consequences.
• Workplace safety reduce cost and inconvenience: If an employees is hurt at work, there are financial losses that farm owner will endure. One cost that could go overboard is worker's compensation claims. Remember that some of your employees may resign if they see an injury caused by unsafe working circumstances.
• Employees safety is required by Law: In case of a violation of law, the financial consequences and legal actions against the farm owner might be serious.
• Reduce workplace stress: Stresses to employees can lead into depression and anxiety thus reduced work efficiency.

Task: Identifying and wearing safety gears

No	Instruction	Illustration
01	Wear overall/overcoat
02	Wear safety boot/Gumboot
03	Wear eye google
04	Wear musk
05	Wear cap/hat
06	Wear hand gloves
07	The look of a person in full protective gears

Exercise 1.1

1. What are the functions of each safety gear used in the animal farm?
2. What are the factors to consider before entering in the animal farm?

Element 2: Maintaining farm general cleanliness

By the end of this element you will be able to define term cleanliness, describe tools and materials used in cleanliness, perform farm cleanliness and explain the importance of maintaining farm cleanliness.

Cleanliness is the quality or state of being clean or is the practice of keeping oneself or one's surroundings clean. It is the habit of keeping oneself and the environment free from all forms of impurities or any kind of contamination.

Tools and materials used in cleaning the farm

Cleaning a farm needs some tools. Table 1.1 indicates farm cleaning tool and its uses.

Tool	Uses
Softy broom	Cleaning
Hard broom	Scrubbing of shed house during mopping/washing the floors
Panga	Bush clearing
Spade	Collection of manure
Wheel barrow	Transporting small loads for short distances
Manure Fork	Turning and collecting manure on the farm
Buckets	Carrying of water during cleaning
Street broom	Cleanliness of farm wastes
Rakes	Collecting movable grass
Disinfectants	Disinfections
Powder soap/liquid soap or bar soap	Removing dirty, grease and microbes
Sprayers	Application of disinfectants in the farm

Safety gears used for cleanliness

There are safety gears used during while cleaning the farm. These are overovercoat, safety boot, hard gloves or examination gloves, musk, eye googles and helmet/hats.

Importance of general farm cleanliness

1. Reduce number of disease incidences (new cases of disease) in the farm;
2. Enhances animal healthy and comfortability;
3. Avoid spread of micro-organism in the farm hence reduced contamination;
4. Facilitate efficiency of good work to the workers on the farm;
5. Avoid injury and accidents in the farm;
6. Prevents bad smell and provide good air condition in the farm; and
7. Maintain good appearance of the farm.

Unit 2: Managing farm accident and incidents

In a working place accidents and incidents may occur due to various causes. In order to work safely, avoidance of accident and incidents should be considered. This unit consists of five elements namely; set staff emergency information dissemination, handling farm physical hazards, handling farm mechanical hazards, handling farm chemical hazards and handling farm biological hazards. Competences developed will enable you to manage farm accidents and incidents.

Element 1: Setting staff emergency information dissemination

By the end of this element students will be able to define terms related to emergency information dissemination describe tools used in staff emergency information dissemination and explaining the importance of information dissemination.

Meaning of terms related to emergency information dissemination

Risk: is a situation involving exposure to danger, a combination of probability that a particular outcome occurs and severity of harm involved.

Accident: is a sudden and unexpected occurrence of episode which can cause injury, damage or death or an event that happen unintentionally and result in damage, injury or harm.

Incident: is an event that has unintentionally happened but this may not result in damage, harm or injury.

Information dissemination: is a systematic distribution of specific information relevant to the needs of staff or a wider community.

Staff: is an individual or group of people who work for an organization or institution.

Tools for information dissemination

1. Web portal /Website: Once collected, verified and stored, datasets and information can be disseminated on portals or websites.
2. Smartphone Apps: Smartphone applications are highly popular, even in the field of animal husbandry.
3. E-book.
4. Social networks such Facebook, TikTok, WhatsApp, Instagram.
5. Staff meeting.
6. Through emergency gathering.

Importance of disseminating information

1. The goal of information dissemination is to share findings, and results particularly from post-disaster evaluations — with important audiences to promote adoption of effective planning, response, and recovery strategies. sufficient information should be provided in accessible and culturally appropriate ways.
2. Providing information about benefits and disadvantages of the project at an early stage.
3. It allows time for people to think about the issues in the disseminated information, consider implications, and formulate their views.

Element 2: Handling farm physical hazards

By the end of this unit you will be able to define terms farm physical hazards and describe types of physical hazards.

Meaning of terms related to farm physical hazards

Hazard: is anything that has potential to cause injury, illness, damage or even death.

Physical hazards: are those factors or conditions within the environment that can harm your health. Is an agent factor or circumstance that can cause harm by contact.

Types of physical hazards include body stressing, confined spaces, electricity, heat, heights, noise and vibration.

How to handle physical hazards

1. Hierarchy of control;
2. Elimination of any physical hazard;
3. Administrative control including changing the way people work;
4. Use of PPE; and
5. Donning and Doffing PPE: Proper wearing, removal and disposal of wastes;
6. Maintain safety sign.

Exercise 1.3

1. What are the causes of physical hazards in animal farm?
2. What are measures used to prevent physical hazards?
3. What are the side effect of physical hazards?
4. What are physical hazards that can occur in animal farm?

Unit 3: Maintaining farm surroundings

Maintaining farm surrounding, is the process of proactively planning and performing farm equipment and tools maintenance tasks to reduce repair costs, maximize equipment lifespan, and ensure safe working environment.

This unit consists of three elements namely; cleaning farm surroundings, handling farm waste and disposing farm influents.

Element 1: Conducting cleaning of farm surroundings

By the end of this element you will be able to define terms related to cleaning of a farm surroundings and explain the importance of cleaning farm surroundings.

Meaning of terms related to cleaning of a farm surroundings

Cleaning means removes germs, dirt and impurities from surfaces or objects.

Sanitizing is the process of lowering the number of germs on surfaces or objects to a safe level, depending on the requirements. This process works by either cleaning or disinfecting surfaces or objects to lower the risk of spreading infection.

Disinfecting means killing germs on surfaces or objects. Disinfecting works by using physical or chemical agents to kill germs on surfaces or objects.

Sterilization means killing all forms of microbial life. Steam under pressure, dry heat and liquid chemicals are used in this process.

Importance of cleaning farm surroundings

• Safety: A clean and organized farm workshop is a safer one. Removing clutter and debris reduces the risk of tripping and falling accidents. Cleaning also helps to eliminate potential fire hazards, especially in areas where flammable materials may be present.
• Maintenance: Regular cleaning and maintenance of tools and equipment can extend their lifespan and ensure they function properly. Proper maintenance reduces the risk of equipment failure, which can lead to accidents or costly repairs.
• Health: Cleaning the farm workshop and surroundings helps control the spread of dust, allergens, and contaminants that can affect the health of employees. Proper cleaning reduces the risk of respiratory issues and skin conditions associated with exposure to dust and chemicals.
• Efficiency: A clean and organized workshop allows for more efficient and productive work. Employees can easily find tools and materials, reducing downtime and frustration. A clean workspace also promotes better workflow and task organization.
• Preventing contamination: In animal farm, there may be exposure to chemicals, pesticides, biological hazards and other potentially harmful substances. Cleaning helps prevent contamination and ensures that these substances are properly stored and handled.
• Compliance: Many safety regulations and standards required on farm animal to maintain a clean and safe environment. Regular cleaning helps maintain compliance with these regulations, reducing the risk of fines and penalties.
• Customer image: If the workshop is visible to customers or clients, a clean and well-organized farm workshop reflects professionalism and can enhance the image of the business.
• Environmental impact: Proper disposal of waste materials, such as used oil, chemicals, and other hazardous substances, minimizes the environmental impact of the farm activities.
• Preventing infestations: A clean and well-maintained farm is less likely to attract eruption of diseases, pests, such as rodents and insects, which can carry micro-organisms.
• Morale: A clean and organized workplace can boost employee morale. A well-kept environment is more pleasant to work in and can contribute to a positive workplace culture and high production is expected.
• Reducing accidents: Cleaning helps identify and address potential safety hazards, reducing the risk of accidents and injuries. For example, cleaning up oil or chemical spills promptly prevents slip hazards.
• Tool and equipment longevity: Regular cleaning and maintenance of tools and machinery prevent corrosion and damage, extending their useful life.

Unit 4: Performing first aid in farm

Everybody is obligated to provide first aid adequate to his knowledge and possibilities when the need arises in a workplace to workers or animals. It is important to know how to provide first aid to victims.

This unit consists of four elements namely; identifying basic first aid items, practising personal safety in providing first aid, performing artificial respiration and performing different first aid activities.

Element 1: Identifying basic first aid tools and materials

By the end of this element, you will be able to define first aid and first aid kit, identify tools and materials available in a first aid kit and describe the importance of learning the provision of first aid.

First aid is the provision of initial care for an illness or injury before an affected person sees medical specialists/personnel. A first aid kit is a small box containing items such as bandages, plasters, and antiseptic wipes for use in giving help to a sick or injured person until full medical treatment is available.

Tools and materials in a first aid kit

1. Adhesive bandages (Band-Aid or similar brand) in assorted sizes for minor cuts, scrapes, and injuries
2. Sterile gauze pads, nonstick (Adaptec-type, petrolatum) gauze, and adhesive tape
3. Elastic bandage for wrapping wrists, ankles, knees, and elbows
4. Triangular bandage for wrapping injuries and making an arm sling
5. Moleskin to apply on blisters or hotspots
6. Eye shields and pads
7. Aluminium finger splints
8. Thermometer to measure body temperature
9. Tweezers to remove small splinters and jicks
10. Small pair of scissors to cut gauze or fabric
11. A syringe, medicine cup, or medicine spoon for giving specific doses of medicine
12. Blue baby bulb or a soft plastic suction device to clear congestion
13. Disposable ice bags for treating injuries caused by slipping, tripping or falling
14. Sterile cotton balls and cotton-tipped swabs to clean wounds
15. Hand sanitiser to sanitise hands and face mask to reduce contamination risks
16. Latex or non-latex gloves to reduce contamination
17. Antiseptic solution or wipes, such as hydrogen peroxide, povidoneiodine, or chlorhexidine.
18. Antibiotic ointments such as bacitracin, polypore, or mupirocin
19. Sterile eyewash such as contact lens saline solution
20. Calamine lotion for stings or poison
21. Hydrocortisone cream, ointment, or lotion for itching
22. Cough and cold medications
23. Laxatives for constipation
24. Antidiarrheals for diarrhoea
25. Antihistamines for allergies
26. Pain-relieving pills, sprays, and creams to treat cramps, sprains, swelling due to muscle pain, and minor injuries

The importance of learning ways of providing first aid

• It helps to save lives: It's a staggering figure, but being able to take action means that you could help to save someone's life.
• It provides comfort to those who need it: The care you provide could also possibly mean that they no longer require additional help. As a first aider, you will be better equipped to assess any injury or illness and provide some level of pain relief to ensure that person is as comfortable as possible.
• Reduces and prevents injuries: Providing the appropriate care early on, could significantly reduce pain and limit the impact of the illness or injury. Until professional medical help arrives, you can prevent a condition from worsening and stabilize the individual.
• Gains confidence when providing care to others: Even basic first aid training makes a big difference. In emergencies, you will be more confident, remain calm under pressure and have resilience. This will benefit both yourself and whoever needs urgent care.
• Encourages you to look after yourself: The final reason learning first aid is all about you. While completing first aid training, you will be taught the importance of looking after yourself and thinking about your safety.

Basic principles of first aid

Provision of perfect first aid must consider the following principles that will help to provide more care to the victim:

1. Preserve life. At the core of first aid is the ultimate goal of keeping casualties alive.
2. Prevent deterioration.
3. Promote recovery.
4. Take immediate action.
5. Calm down and provide reassurance.
6. Call for medical assistance.
7. Administer the relevant treatment.
8. Debrief.

Exercise 1.5

You are invited to a nearby school to share knowledge about first aid. Prepare notes that you will use in your presentation.

Animal Health and Production

Module 2: REARING OF POULTRY

Introduction

Poultry rearing involves the breeding and management of domesticated birds such as chickens, ducks, turkeys, and quail for various purposes, including meat and egg production.

The module consists of three units namely: rearing of chicken, rearing of duck and rearing of other domestic poultry species. Competences developed will enable you to rear poultry.

Free range rearing of poultry - The system allows birds to wander on a wide area to look for their food and only a small house is provided for them to sleep.

Unit 1: Rearing of Chicken

Rearing of chicken means all involved husbandry activities of rearing different types and categories of chicken. The unit will cover rearing of local chickens, and exotic chickens (layers, broilers, cross breeds).

This unit consists of three elements namely; Rearing of layers flock, rearing of broiler flock and local chicken and cross breed flock. Competences developed will enable you to rear chicken.

Element 1: Rearing of Layers Flock

By the end of this element, you will be able to define the term layer flock, differentiate systems of rearing layers, state the importance of egg production, breeds of layers, undertake management of chicks, manage growers and laying birds.

Definition

Layers flock is a group of poultry typically hens raised and managed for egg production.

Rearing of layers is an economic activity of many livestock keepers especially in urban and peri-urban areas where demands of eggs is high.

System of Rearing Layers Flock

There are two major systems of chicken rearing. These are free-range housing and restricted system.

Free-Range System

Free-range chicken farming is a chicken farming system where chicken are left to feed almost on their own from the environment. Chickens reared in a free-range system generate unquestionably higher value products (egg and meat).

Advantages:

• Chickens take care of themselves
• Lower feed costs
• Birds get extra food and exercise
• Lower building costs

Disadvantages:

• Higher disease spread risk
• Loss of birds and eggs to predators
• Lower egg production
• Difficult to identify unproductive birds

Restricted System

In a restricted system of chicken rearing, two methods existed namely deep litter and battery cage where farmers are practicing intensive keeping. Under these systems, chicken are kept indoors thus, all their nutrition and feeding requirements are supplied.

Deep Litter System

The deep litter system is a labour-intensive poultry management method that entails raising hens on a concrete floor with a layer of bedding materials such as wood shavings, groundnut husk, and rice bran.

Battery Cage System

Battery cages are a housing system used for various animal production methods, but primarily for egg-laying hens. The cages are usually constructed by metal wire with a wire floor front rear and top.

Differences Between Battery Cage and Deep Litter Systems

Features	Deep Litter	Battery Cage
Spaces requirements	Large area	Small space
Labour requirements	High	Low
Spread of diseases	High	Low
Electric power requirement	Low	High
Vaccines and medicines	Easily administered	Tedious to administer
Capital investment	Low	High
Running cost	High	Low
Hygenic standards	Low	High
Parasitic disease control	Difficult	Easy
Record keeping	Impossible	Accurate

Importance of Keeping Layers

• Provides eggs and meat for food
• Major source of income
• Creates employment
• Assures quick returns compared to other types of livestock

Layers Breeds

Layers breeders are breeds of best chicken for laying eggs. A breed is a group of cowl related by ancestry distinguished by body size, colour, shape and temperament. Based on body size and the colour of eggs produced, layer breeds are of two types.

White Egg Laying Hens

This type of hens is comparatively smaller in size. Relatively eat less food, and the colour of the shell is white.

Examples: Isa White, Lehman White, Hi Sex White, Sever White, Hy-Line White

Brown Egg Laying Hens

Brown egg-laying hens are relatively larger in size. They eat more foods, compared to white egg layers. Lay bigger eggs than other laying breeds and they are suitable for commercial layer poultry farming. The egg shell is brown coloured.

Examples: Isa Brown, Hi Sex Brown, Lehman Brown, Hy-Line Brown, and Gold Line

Layers Chick Management

Brooding

Brooding is the process of rearing young birds by providing shelter, food and water. This usually lasts from a day-old chick to eight weeks of age depending on weather conditions.

This can be done naturally by the use of mother birds or artificially by the use of a brooder but in layers production, brooding is done artificially.

Artificial brooding is the process of rearing young birds where by a house and artificial source of heat is supplied.

Brooder Preparation and Requirements

1. Cleaning, disinfecting and storing equipment in the right place.
2. The brooder should be left empty for one to two weeks before new chicks are placed in.
3. Cover the entire floor of the brooder with about 2.5cm of litter two to three days prior to the arrival of the chicks.
4. Put on/set heat on when the chicks arrive according to their requirements i.e., 35°C on the first week.
5. Good quality feeds and clean drinking water should be at hand. Feed for layers of chicks is chick mash.
6. Antibiotics should be available and vaccines such as New Castle Vaccine, Gumbaro, Fowl pox and Typhoid should be at hand.

Different Sources of Heat Used During Brooding

• Infrared bulbs – used infrared bulb
• Gas brooder – use of gas
• Hurricane lamp – use of kerosene lamps
• Charcoal stove brooder – use of charcoal as a source of heat
• Canopy or hover type – are heaters that are covered by a fairly big shed
• Electrical bulb brooder – used normal electrical bulbs
• Self heater - the chicks warm themselves up through the heat they produce

Brooder Temperature Requirements

Week Number	Temperature Requirement
1st week	33°C
2nd week	30°C
3rd week	28°C
4th week	25°C
5th week	24°C
6th week	24°C

Note: If the outside temperature is low the brooding period should be prolonged.

Chicks will be evenly distributed in the brooder, active and eating when the temperature is normal in the brooder. When the brooder is too cold chicks huddle close to the source of heat.

Vaccination Schedule

Age (days/weeks)	Type of Vaccine	Route of administration
1st day	Marek's	Injection or Spray
3rd to 7th day	New castle vaccine	Drinking water or Eye drop
10th to 14th day	Gumboro vaccine	Drinking water
21st day	2nd New castle vaccine	Drinking water or Eye drop
17th to 28th day	Gumboro vaccine	Drinking water
7th to 14th Weeks	Fowl pox	Injection through wing
Every after 3 months	New castle vaccine	Drinking water or Eye drop
Every four months	Fowl pox	Injection through wing

Note: Coccidiostats must be administered to young chicks either through the feed or water to prevent coccidiosis, a protozoan disease that can cause severe losses in young and growing chickens.

Debeaking

Debeaking is a process of cutting / trimming the bird's beak. It is a most effective means of preventing bad habits of feather picking and feed wastage.

Time of debeaking: Debeaking should be done during a period of 7-10 days old to avoid affecting the growing viability and egg-laying performance and also to minimise the growing back of the beak and the labour requirement. It is not advisable to debeak after 10 weeks of age.

Advantages of Debeaking

• Toe pecking is reduced
• It helps to prevent feather picking and cannibalism
• Feed efficiency is improved as a result of less wastage
• Liveability is better, with fewer culls
• There is more uniformity of the birds in the flock

Disadvantages of Debeaking

• There is stress in the flock
• Birds lose weight for 1 to 2 weeks after trimming
• The growth rate is reduced for a long period
• Beak trimming may slightly delay sexual maturity reduce body weight at sexual maturity, reduce egg production rates and reduce egg size

Exercise 2.1

You find your name on a school noticeboard that you are among the students in your class who will attend a debate in a nearby school. Prepare notice to oppose the motion that the deep litter system of chicken rearing is better than battery cage.

Element 2: Rearing of Broiler Flock/Table Birds

By the end of this element, you will be able to define broiler flock, state the importance of keeping table birds, management of table birds and increase production, and transport table birds.

Definition

A broiler flock is a group of poultry kept for the production of meat intended for human consumption.

Rearing of broiler is an economic activity of many livestock keepers, especially in urban and peri-urban areas where demand for table meat is high. Most of these farmers are practising intensive keeping, where broilers are raised in deep litter and battery cages but mostly deep litter systems.

Importance of Keeping Table Birds

• Provides meat for food
• Major source of income
• Creates employment
• Broiler keeping assures quick returns
• Provides manure used by farmers as natural fertilizers

Management of Table Birds (Broilers)

Broilers are birds that have been bred especially for rapid growth so that they can reach an average weight over 2kg at 6 to 8 weeks of age having consumed only 2kg of feed for each kg of its entire weight increase.

Feed and Watering

Broilers must be encouraged to eat as much as possible because the more they eat the faster they grow and the better the feed conversion. Hence broilers should be fed ad libitum from the start to market age.

Management of Finisher Broiler (4-8 weeks)

It is recommended that the broiler should be fed with finisher feed from the fourth to the eighth week. The feed should be available all the time so that the broiler can reach slaughter weight at the right time.

Catching and Handling

It is recommended that no more feed should be available for 3 – 8 hours before catching the birds. Water should be provided till the start of loading.

A well-reared flock can be seriously spoiled by lack of care during catching and loading, through downgrades due to bruises and broken limbs.

Transportation

During transportation protect the birds from bad weather conditions or too high temperatures. If birds are badly handled, they are more stressed and meat quality is adversely affected.

Element 3: Rearing of Local Chickens and Cross-Breed Flock

By the end of this element, you will be able to define local chicken and cross-breed, the importance of rearing local chickens, differentiate local chickens and exotic chickens, a system of raising local chickens and cross breeds, incubation of eggs, hatching of eggs and management of local chicken and cross breed chicken.

Definition

Local chickens sometimes called native, are considered to be dual-purpose birds that can be used for both meat and egg production. They are generally characterised by producing high-quality eggs with different milky colours.

Cross-breed a chicken produced after mating two different breeds to raise meat and egg production.

Importance of Keeping Local Chicken and Cross-Breed

• They are cheaper to start, they demand less capital
• They demand less feed
• They do not need elaborate housing
• They are resistant to diseases and have longer life span ability
• Serve as a genetic bank, a basis for prolonged research
• Meat and eggs are tester, have more markets because of less genetic engineering, more natural than foreign ones

Differences Between Indigenous and Exotic Breeds

Indigenous Breeds	Exotic Breeds
Have non defined characteristics they differ in characteristics in terms of body size, the colour of feathers, egg laying pattern/ability	Have specific defined characteristics as to their breed either as pure breed or hybrids
Have small body size	They are larger in size fast growth rate
Have a slow growth rate	Fast growth rate
They lay few eggs	High eggs production
They lay small eggs	Lay large size eggs
The meat is not tender	Tender meat

Systems of Rearing Local Chicken and Crossbreeds

Local chicken and cross breeds are reared in three ways which are free range, semi-intensive and intensive system. The intensive system is mostly used in the rearing of crossbreeds.

Extensive System (Free Range)

The system allows birds to wander on a wide range of searching for their food and only a small house is provided for sleep.

Semi-Intensive System

The system of rearing birds by providing a house and a certain amount of grassland. Birds are provided with proper housing and a fenced run to protect them and ensure feed and water are available to the birds.

Intensive Systems

The management of local chicken and cross breed in this system is similar to that of layers except that local and cross breed are always reared under a deep litter system.

Incubation and Hatching

Incubation is the development of the embryo of a fertile egg into a chick. Incubation of eggs is done through two ways which are natural incubation and artificial incubation.

Natural Incubation

Natural incubation is done naturally by using a broody hen and the mother broody bird is used to sit on eggs till young hatch.

Hatching is the process whereby a chick emerges from an egg. This process takes place in the last three days of incubation when the fully development embryo pips the membrane then eggshell and breaks out of it.

Artificial Incubation

Is the process where eggs are placed in the incubator in which all the incubation requirements are provided till the young hatch.

Incubation Period for Avian Species

Type of species	Incubation period in days
Chicken	21
Turkey	28
Guinea fowl	26
Duck	28
Muscovy duck	35
Pigeons	17-18
Geese	28-35

Unit 2: Rearing of Ducks

This unit consists of three elements namely; rearing of local ducks, rearing of turkeys and rearing of geese. Competences will be developed in rearing of ducks.

Element 1: Rearing of Local Ducks

By the end of this element you will be able to define terms, state purpose of rearing ducks, explain importance of rearing ducks, describe system of rearing ducks, breeds of ducks and management of ducks.

Definition

Rearing of ducks is a part of poultry farming system however, there is a different between rearing of duck and rearing of poultry especially on the habitat of duck farming, shelter and population. Duck can be raised for meat and egg production.

Local ducks are ducks that has been domesticated by humans and raised for meat, eggs, and down feathers.

Purpose of Rearing Ducks

• They are most popular because layer ducks lay about 300 eggs per year
• Ducks are adaptive to difficult conditions and resistant to diseases
• Feeds consumptions in duck is less because they can eat much forage as ruminants
• Ducks have longer profitable life
• They require a cheap house (small hut run)

Breeds of Local Ducks

Indian Runner Breed

These ducks stand distinctly erect – like a penguin. The body of an Indian Runner duck is cylindrical in shape. The duck's legs are positioned quite further back on the body than all other duck breeds.

Muscovy

Muscovy ducks are large, heavy-bodied ducks with long necks that can make them look like small geese. They have a fairly long bill that slopes smoothly up to the forehead.

White Perkin Breed

Type of duck is primarily used for meat, pekins grow very quickly. These large birds have white feathers with orange legs, feet because they are so heavy-bodied they cannot fly.

Khaki Campbell Breed

Khaki Campbell ducks are medium-sized domestic ducks that are light brown in color. Males have darker brown heads, necks, backs, and tails and females are uniformly light brown in color.

Hatching of Duck Eggs

Incubation: Is the process of providing a fertile egg with optimum temperature, humidity, ventilation, position and turning until young hatched.

Ducks' eggs may be incubated naturally or artificially. With the exception of the Muscovy strains, ducks' eggs require 28 days to hatch, Muscovy eggs require 35 days.

Element 2: Rearing of Turkeys

By the end of this element you will be able to define terms, describe the importance of rearing turkeys, system of rearing turkeys, breeds of turkeys and management of turkeys.

Definition

Turkeys are tropical birds that are raised for meat production. The bird is quite suitable for upliftment of small and marginal farmers as it can be easily reared in free range or under semi-intensive system with little investment for housing, equipment and management.

Importance of Rearing Turkeys

• Provides meat for food
• Major source of income
• Creates employment
• Security purpose

Common Breeds of Turkeys

Broad Breasted Bronze Breed

The Broad Breasted Bronze Turkey is one of the largest and heaviest turkey varieties. These fast-growing, stately lords of the barnyard must be seen to be appreciated.

Large White Breed

They have red necks with blue around the eyes and forehead. The beak is horn colored and the beard is black.

Small White (Beltsville) Breed

Turkeys of the Beltsville White breed is small and compact, have a broad breast and relatively short legs and neck.

White Holland

The White Holland turkey is shown in appearance, with snow-white feathers and a red to bluish head. The beard is black, the beak is pink to horn colored and the throat and wattles are pinkish-white.

Economic Parameters in Turkey Farming

Parameter	Value
Male – Female ratio	1:5
Average egg weight	65gms
Average day-old poult weight	50gms
Age at sexual maturity	30 weeks
Average egg number	80 – 100
Incubation period	28 days
Average body weight at 20 weeks	Female 4.5 – 5kgs, Male 7–8kgs

Element 3: Rearing of Geese

By the end of this element you will be able to define terms, system of raising geese, importance of raising geese, breeds of geese and management of geese.

Definition

Geese are numerous large waterfowl (family Anatidae) that are intermediate between the swans and ducks and have long necks, feathered lore's, and reticulate tarsus.

Rearing of geese is a profitable enterprise on a farm. In many other areas of poultry, the use of artificial heating and lighting has led to year-round production. However, this is not the case for the production of geese.

Characteristics of Geese

• They have taller legs and are noisy and aggressive
• The breeds are very easy to distinguish using their colour
• They lay up to 60 eggs a year
• They are among the fastest growing avian species

Importance of Rearing Geese

• Weeding traditional crops: Geese can be used to clean up forage on dikes and ditches that are difficult to maintain with equipment
• Used as food: Their meet is rich, taste and lean. Also their feathers are ornamental
• Security purpose: Some geese are also kept as guard animals since they readily detect sounds that are not normal to the area in which they are kept

Breeds of Geese

African Geese Breed

African geese are known for their calm temperaments. Males will become more aggressive and gives hiss noise in a threat environment. They are relatively loud birds known to disturb neighborhoods with their noises.

Chinese Breed

The Chinese goose is refined and rounded. Its bill is relatively long and slender, with a large, rounded, erect knob on its forehead. The breed holds its head high; its head flows well into a long, slim, well-arched neck.

Embden Geese Breed

Embden geese are active foragers and graze on grass and other plants. They are a hardy, long living breed that have a docile, quiet temperament and can be tamed.

Toulouse Geese Breed

Very docile, quiet bird and not prone to aggressive behavior, except during breeding season where such behavior is normal for any breed of goose. Very good egg layers and it is possible to produce a lot of offspring from one mating in one season.

Management of Geese

Breeding geese: Geese are mated when they are six months of age, kept in a ratio of 1 male to three up to five females. Need to swim to improve fertility; incubation period is 28-30 days.

Brooding and rearing of goslings: Is done as for chicks and brooding period is 0-2 weeks.

Unit 3: Rearing of Other Domestic Poultry Species

This unit consists two elements namely rearing of guinea fowl, and rearing pigeons. Competences developed will enable you to rear other domestic poultry species.

Element 1: Rearing of Guinea Fowl

By the end of this module you will be able to define guinea fowl, identify system of raising guinea fowl, describe the importance of guinea fowl and managing production of guinea fowls.

Definition

Guinea fowl is domesticated wild fowl for meat and eggs production. Many poultry farmers are farming Guinea fowl and they are related to other game birds such as the turkeys, partridges and pheasants.

The Guinea fowls are very hardy, vigorous and largely disease-free birds. They are increasingly popular among the keepers of small and backyard flocks preferred for many reasons.

Methods of Rearing Guinea Fowls

Free Range System

This is the main rearing method where drinking water is provided.

Semi-Free Rearing System

A starter house is provided during the first three weeks of life. The keets are then transferred to a rearing house equipped with perches and finally into an aviary.

Intensive System

This gives better performance. Low light or dark houses are preferred to reduce possible flightiness and allow large number of birds to be raised.

Importance of Keeping Guinea Fowl

• Meat and egg production: The meat of young guineas is tender and tastes like that of wild game. The meat is lean and rich in essential amino acids.
• Security: The bird's sound is an alarm whenever anything unusual occurs on the farm. Some people find this noise to be a nuisance, effective tool for protecting the farm and make guinea fowl the farmyard "watchdogs."
• Pest and wood ticks' control: Flocks of guineas kill and eat mice and small rats.
• Control insects: Wild guineas eat mainly insects, and domestic guineas can consume large amounts of insects without affecting garden vegetables or flowers thus, control insects such as grasshoppers, flies, and crickets.

Element 2: Rearing of Pigeons

By the end of this element you will be able to manage rearing of pigeons.

Definition

Pigeons are widely distributed birds with a stout body, rather short legs, and smooth and compact plumage. Rearing of pigeon is an economic activity of many livestock keepers especially in urban and rural areas purposely for ornaments, as source of income, used in sports and exhibition.

Housing, Feeding and Reproduction

Need small shelter raised above the ground or hanged at the roof to allow flying freely to collect their food. Pigeons feed on greens, grains and insects. Water is essential requirement for these birds.

They lay 2 eggs incubated and hatch in a period of 17-18 days. Pigeons stay in pairs thus, give each pair its own compartment.

Pigeons are ready for slaughter at the age of 4 to 6 weeks, each pair of pigeons should produce at least 15 – 16 readies for slaughter per year for maximum profit. It is important to keep record of production for each compartment.

Animal Health and Production

Module 3: REARING OF DOMESTIC ANIMALS

Introduction

Rearing domestic animals is the process of raising, feeding, breeding, and taking care of domestic animals. It is also called animal husbandry.

This module consists of three units namely; rearing of ruminant animals, rearing non-ruminant animals and rearing working animals. Competences developed will enable you to rear domestic animals.

Unit 1: Rearing of Ruminants

Rearing of ruminant means all involved husbandry activities of rearing different types and categories of ruminant animals. This unit consists of four elements namely: rearing of dairy cattle, rearing of goat, rearing of beef cattle, and rearing of sheep. Competences developed will enable you to rear ruminants.

Element 1: Rearing of Dairy Cattle

By the end of this element, you will be able to define the concept of dairy cattle, describe the importance of dairy cattle, breeds dairy cattle, and managing dairy cattle and its systems.

The Concept of Dairy Cattle

Dairy cattle are cattle breed with the ability to produce a lot of milk, from which dairy products are made. Rearing of dairy cattle is an economic activity of many livestock keepers especially in urban and rural centers where demands of milk is high.

Importances of Dairy Industry in Tanzania

• Source of income: Both local and foreign currency by selling of animals, milk, milk products and milk by products. i.e., ghee, cheese etc.
• Provision of employment: This is to both skilled and non-skilled manpower directly involved in farming activities.
• As a factory-dairy: Animals are living factories utilizing non-consumable biomass from spared land and convert it to useful products (milk and meat for human consumption).
• Source of raw materials: Dairy products are used in dairy processing plants.
• Source of manure for farm: Cow dung is a good organic manure and when applied in the farm they improve soil fertility.

Tools and Equipment Used in Rearing Dairy Cattle

Milking Machine

Function: Milking

Strip Cup

Function: Testing mastitis

Burdizzo

Function: For making close castration

Rubber Ring

Function: For making close castration

Ear Tag Applicator

Function: Insertion of ear tags

Nose Ring

Function: Restraining of animals

Automatic Syringe

Function: Mass vaccination and treatment

Drenching Gun

Function: Oral administration of drug eg deworming

Breeds of Dairy Cattle

Holstein Breed

• Originate from Holland
• Large, black and white marked animals
• Produce large volume of milk that's low in butterfat
• Lactation yields ranging from 4800L-6200L with average of 3.7% of Butter Fat content

Ayrshire Breed

• Are red and white originated from Scotland
• They are medium sized cattle
• Excel in udder conformation
• Production of 4300L per lactation with 3.9% BF

Jersey Breed

• Origin—the island of jersey
• The smallest dairy cattle breed
• Produces about 3400L of milk per lactation
• Milk contains about 5%BF with characteristically yellow colour

Brown Swiss Breed

• Originated from Switzerland with brown coat colour
• The second largest dairy breed next to Friesian
• Late maturing than others
• For beef purpose it nearly resembles Friesian

Systems of Keeping Dairy Cattle

Small Scale Dairy Farming

Some people keep dairy cattle only, every one of keepers own one, two or more dairy cattle. Farmers in this system mostly live close or within to urban areas.

Mixed Farming

Is a system where by peasants' own livestock and cultivate land for crop productions. People who engage in this system keep some dairy cattle and grow some crops at the same time.

Ranching System

Some dairy cattle are raised on ranches. The management of dairy cattle ranches is similar to that of beef cattle ranches. However, on dairy cattle ranches the husbandry of the cattle is much more intensive system.

Management of Dairy Cattle in Different Stages

Management of Heifer

Heifer is a young female bovine before she has produced her first calf.

Factors to Consider in Breeding Heifer for the First Time

Breed	Age in months	Weight in kgs
Jersey	18	270
Aryshire	20-22	412
Friesian	22-24	510

Calf Management

Calf is a young male or female bovine animal under 1 year of age.

Colostrum is a mixture of lacteral secretions and constituents of blood serum, such as immunoglobulin (Ig) and other serum proteins, that accumulate in the mammary gland during the pre-partum dry period and are collected via milking at parturition.

Systems of Feeding Dairy Calves

• Natural Suckling: Calves are allowed to suckle some milk before milking a cow or after partial milking a cow
• Bucket Feeding: Calves are trained to drink milk from buckets
• Foster Mothering: A nurse-cow is one that raises calves born to other cows

Milking and Hygiene

Milking is the act of removing milk from the mammary glands of cattle and other animals like water buffalo, goats, sheep, and more rarely from camels, horses, and donkeys.

Methods of Milking

• Hand Milking: Traditional method using hands
• Machine Milking: Using milking machines for efficiency

Exercise 3.1

Explain how to handle a cow which has exhibited signs of parturition.

Element 2: Rearing of Beef Cattle

By the end of this element you will be able to explain the importance of beef cattle, describe systems of raising beef cattle, breeds, management, and grading of beef cattle.

Definition

Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef.

Importance of Beef Industry

• Source of food: Beef provide protein, energy, minerals and essential vitamins like B₁₂, A, D and K.
• Source of income: Beef can be sold by the farmers and earn money for various house hold requirement.
• Source of employment: About 35% Tanzania population is involved in cattle production.
• Act as bank or investment for security: Most farmers keep cattle as an investment or a saving for emergencies.
• Use in social values: Traditionally farmers use cattle to pay dowry, to do some taboos, setting local disputes among the people by fines etc.
• Best way of utilizing marginal land resources: Land which is unsuitable for crop cultivation can be best utilized for beef cattle production.

Breeds of Beef Cattle (Exotic Breeds)

Aberdeen Angus

• They originated from Northern Scotland
• They are black in colour with some white patches
• They are polled mean have no horn
• Weight: 800 - 1000 kg

Hereford

• Originated in England
• Deep red with white face, the chest/brisket and belly are also white
• Horn are curved downward and point forward
• Weigh 850 kg (male), 800 kg (female)

Charolais

• They have cream white body colour
• Grow faster especially under good feeding and management
• The animal has big muscles on the hind quarters
• Adult animals weigh about 750kgs and over

Indigenous Breeds (Tropical Cattle Breeds)

African Zebu Cattle (Tanzania Short Horn Zebu)

• Origin: North Sudan, but common in Tanzania
• Colour: Variable (red, white and black)
• Horn: Very short
• Weight: 200 – 400 kg at 7 years old

Boran (Large African Short Horn Zebu)

• Origin: Boran province in South Ethiopia
• Colour: Variable (but red, white is dominant)
• Horn: Some are polled, others have short horns
• Weight: 600 kg

Systems of Beef Cattle Production in Tanzania

Extensive System

Traditional sectors, which include: Village sectors where the animals are kept on communal basis. Pastoralists sectors, where individual ownership is over 100 cattle being kept.

Advantages:

• Low level of management
• Minimum investment is required
• Create employment to people / family

Commercial Ranching System

Is a semi-modern or modern beef production which is commercially operated with varying level of investments.

Characteristics:

• They use modern methods of production
• Is a large-scale beef production
• Comprised by improved breed of cattle

Intensive System (Feedlot)

The system based on the use of cereal by products and of high-quality roughages. This system is applicable in countries which have piles of surplus grain.

Limitations:

• Socially unacceptable in countries without sufficient grain reserve
• High labour, experts are needed
• It is expensive in terms of foods and houses

Grading and Marketing of Beef Cattle

Stock routes: Is one of the ways used to transport beef cattle by trekking which involves long distance traveling.

Stock movement: Is the movement of the stocks from farmers to primary markets followed by secondary market and finally reaching to the final destination.

Live Beef Cattle Grading in Tanzania Market

Live beef cattle grading fall into five grades:

1. Tanzania Special: Large frame and thick muscles throughout the body
2. Tanzania No.1: Moderate thick muscling through the shoulder and over back, loin, and rump
3. Tanzania No.2: Slightly thick through the shoulders and rear quarters
4. Tanzania No.3: Slightly narrow through the shoulders and rear quarters
5. Tanzania No.4: This is the lowest grade of mature slaughter cattle

Element 3: Rearing of Goats

By the end of this element you will be able to list tools and equipment used in rearing goats, importance of rearing goats, breeds of goat, system of raising goats managements of goats and managerial practices in goats.

Definition

Goats are small ruminant animals raised for milk, meat production and other products.

Economic Importance of Goats

• Have ability to multiply and grow faster than cattle, at a relatively low cost thus preferred by small-scale farmers
• Variety of feeding habits (Grazers and Browsers)
• Goats feed variety of feed stuffs (from kitchen waste, to forage)
• Goats are browsers and highly selective feeders

Breeds of Goat

Breeds of goat are divided in two categories which are dairy goat and meat goat breed.

Dairy Breeds

Saanen

• Origin is Switzerland
• Colour is white, pale green/pale biscuit with black spots on nose, ears and udder
• Utility milk production (highest producers up to 990 litres in 336 days), about 3 litres per day

Toggenburg

• Origin is North west Switzerland
• Colour is brown with white strips on each side of bridge of nose, hind quarters and white markings below knees
• Utility = Milk production 3%, require less food than others

The Alpine

• Origin is Swiss and Australian Alps
• Colour is black with white strips on each side of bridge of nose, hind quarters and white markings below knees
• Utility is high yielders of milk (4.5 litres a day)

Breeds of Meat Milk Goat (Dual Purpose Breeds)

Anglonubian

• Origin is mixed origin (India, Egypt and Mediterranean countries)
• Colour varies (e.g., Roan) with white predominating
• Utility = Milk and meat (Chevon) (Dual purpose), well suited to tropical climate

Boer Goats

• Origin is Cape peninsula, South Africa
• Colour usually white with brown heads, some have spots on the reddish-brown heads
• Mature goats (F) weigh 60 – 75 kg
• Have high reproduction, at the rate of 7% triplets and 50% twins

Production Systems of Dairy Goats

Intensive System

Animals are confined to yards and shelters and feed is brought to the flock. This system offers the greatest protection for the flock from both predators and parasites.

Semi Intensive

This method represents varying degrees of compromise between extensive and intensive production. Animals are allowed to go out of the shed for a few hours daily.

Extensive System

Goats are allowed to browse on free range. It can be adopted if grazing land is available. Animals are provided with shelter during night time.

Practical Calculation

You are contemplating buying a ranch at Ruvu area in Pwani region. Production of a key forage species average about 500kg/ha of DM per year. The Ranch is 1000ha in size.

Question: How many 40 kg goats can you have in your base herd?

Given:

• Utilization /ha or allowable use = 50%
• One AU Consume 2% of its body weight per day

Exercise 3.2

1. Explains the importance of goats in rural production systems.
2. Show the advantages of small ruminants over cattle.
3. Show the trends in goat meat export and how that impacts demand and production.
4. Discuss the constraints of goat production in Tanzania.

Element 4: Rearing of Sheep

By the end of this element you will be able to describe the importance of keeping sheep, elaborate system of sheep rearing, management and managerial practices in sheep.

Definition

Sheep is a small ruminant raised for the purpose of meat, and wool production.

Important Role for Keeping Sheep

• Source of cash income for products such as meat, wool, hides, and manure, and have a significance in their social value
• Have ability to multiply and grow faster than cattle, at a relatively low cost
• Variety of feeding habits (Grazers) Feed variety of feed stuffs
• Various social roles - used as payments for dowry, fines, sacrificial animals, gifts and loans
• Manure: Small ruminants play a very important role in a crop-livestock integration
• Source of employment. Sheep rearing provides employment opportunities

Breeds of Sheep

Afar Sheep

• The Afar sheep have small ears and usually have a dewlap and thick layers of fat on the brisket
• The fat tail has a wide base and reaches below the hocks
• Hair is short and coarse, the predominant color being solid blond with other colors ranging from shaded white to light brown

Arsi-bale Sheep

• Arsi-bale sheep are fat-tailed and covered with coarse wool (wavy wool)
• The production systems range from agro-pastoral to agricultural and urban
• Arsi-Bale lambs weigh 2.7 kg and 14.2 kg at birth and at 120 days (weaning), respectively

Horro Sheep

• The predominant color of Horro sheep is a solid tan (light brown)
• Other colors observed are creamy white, dark brown, and sometimes black and spotted
• The body is covered with short, shiny hair
• Twin births are common, sometimes reaching 60% in older (multiparous) ewes

Managerial Practices

Docking

Docking is the cutting short the lamb's tail.

Importance of docking:

• Hygiene purpose – looks clean
• Uniform appearance
• Hind quarter looks developed
• Mating is simplified

Shearing

Shearing is the process of harvesting wool from the wool sheep.

Before shearing, one has to consider factors that include:

• Removal / clipping of wool
• Weather determines when to shear
• Avoid rain or damp weather unless shelter is available

Exercise 3.3

1. Identify some important indigenous breeds of sheep and goats in Tanzania.
2. Describe the main features of important indigenous breeds of sheep in Tanzania.
3. What are important breed identification parameters?

Unit 2: Rearing of Non-Ruminants

This unit consists of two elements namely; rearing of pig and rearing of rabbit. Competence developing will enable you to rear pig and rabbit.

Element 1: Rearing Pig

By the end of this element you will be able to explain the importance of keeping pig, identify pig breeds, system of keeping pig and pig management practices.

Definition

Pig is a domesticated swine raised for meat production.

Importance of Keeping Pig

• Pig is omnivorous, capable of living on feeds of plant and animal origin
• Converts agro-industrial and other wastes unsuitable for human consumption into valuable meat
• Pig has fast growth rate. With adequate feeding, can reach slaughter weight of 100 kg in less than 8 months
• High reproductive rate, highly prolific, capable of producing 6-14 or more piglets per farrowing and twice that much per year
• Because of the high fat content, pork has a high nutritive value
• In some rural communities the fat (lard) is a useful source of cooking fat
• Pig keeping offers alternative means of earning for lowly paid workers and smallholder farmers
• Pigs play an important role in the overall farming system

Factors Hindering Pig Industry in Tanzania

• Inadequate investment capital
• Undetermined climatical conditions
• Diseases
• Society attitude
• Limited technical know how
• Limited feeds

Breeds of Pigs

Large White Breed

• Origin is in England (in Yorkshire)
• Colour is white breed, sows are also milky
• Size: sows is 60-300kg, boars=350-380kg
• Conformation: Large, lean with distinctive prick ears, have excellent conformation with good hams
• Utility: Highly prolific, average litter size is around 11-12 piglets/litter

Land Race Breed

• Originated in Denmark
• White, large drooping ears, long body, good mothers
• High prolificacy, (average litter size of 11)
• Average live weight of matured male is 310 – 400 kg and female is 250 – 330 kg
• Good for Bacon production

Yorkshire Breed

• Originated in Yorkshire, England
• White, long body, erect ears, good mothers
• Mature live weight (male 300 – 450 and female 250 - 350 kg)
• High prolificacy, with a litter size of 12

Element 2: Rearing of Rabbit

By the end of this element you will be able to explain the importance of keeping rabbit, identify rabbit breeds, system of keeping rabbit and rabbit management practices.

Definition

Rabbit is a small mammal kept for meat production, fur, and as pets.

Importance of Keeping Rabbit

• Source of high-quality protein meat
• Fast reproduction rate
• Require small space for keeping
• Low feed requirements
• Source of income through meat and fur sales
• Manure production for gardening

Common Rabbit Breeds

New Zealand White

• Medium to large-sized breed
• Pure white fur
• Good for meat production
• Docile temperament

California

• White body with black points (ears, nose, feet, tail)
• Good meat breed
• Medium size
• Good mothering ability

Flemish Giant

• Largest rabbit breed
• Various colors available
• Excellent for meat production
• Gentle temperament

Rabbit Housing Systems

Hutch System

Rabbits are kept in wooden or wire cages raised above the ground. Provides protection from predators and easy management.

Colony System

Rabbits are kept together in larger enclosures. Allows for natural behavior but requires more space and careful management.

Deep Litter System

Rabbits are kept on deep bedding material. Provides comfort but requires regular cleaning to maintain hygiene.

Unit 3: Rearing of Working Animals

This unit consists of three elements namely; rearing of oxen, rearing of donkeys and rearing of horse. Competences developed will enable you to rear working animals.

Element 1: Rearing of Oxen

By the end of this element you will be able to define oxen, describe the importance of keeping oxen, and explain management practices for oxen.

Definition

Oxen are trained cattle (usually castrated males) used as draft animals for various agricultural operations.

Importance of Keeping Oxen

• Source of draft power for ploughing and transportation
• Lower operational costs compared to machinery
• Suitable for small-scale farming operations
• Can be used in areas where machinery cannot access
• Provide manure for crop production
• Can be sold for meat when no longer useful for work

Management Practices for Oxen

• Proper training from young age
• Regular health checks and vaccinations
• Adequate feeding and watering
• Proper harnessing and equipment maintenance
• Rest periods during hot weather
• Regular hoof care

Element 2: Rearing of Donkeys

By the end of this element you will be able to define donkeys, describe the importance of keeping donkeys, and explain management practices for donkeys.

Definition

Donkeys are domesticated animals belonging to the horse family, used primarily as pack animals and for transportation.

Importance of Keeping Donkeys

• Pack animals for transporting goods
• Draft animals for light cultivation
• Low maintenance requirements
• Adapted to harsh environmental conditions
• Long working life
• Source of income through hiring out services

Management Practices for Donkeys

• Proper feeding with adequate roughage
• Regular dental care
• Hoof trimming every 6-8 weeks
• Protection from extreme weather conditions
• Regular deworming and vaccinations
• Proper harnessing to prevent injuries

Element 3: Rearing of Horse

By the end of this element you will be able to define horses, describe the importance of keeping horses, and explain management practices for horses.

Definition

Horses are large domesticated animals used for various purposes including transportation, agricultural work, sports, and recreation.

Importance of Keeping Horses

• Transportation and riding
• Agricultural operations
• Sports and recreation
• Tourism industry
• Breeding and sales
• Cultural and ceremonial purposes

Management Practices for Horses

• Proper stable management and housing
• Balanced feeding program
• Regular exercise and training
• Dental care every 6-12 months
• Regular hoof care and shoeing
• Vaccination and deworming programs
• Grooming and hygiene maintenance