Mains- Animal Husbandry & Reterinary Science
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1. Animal Nutrition:
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1.1 Partitioning of food energy within the animal. Direct and indirect calorimetry. Carbon – nitrogen balance and comparative slaughter methods. Systems for expressing energy value of foods in ruminants, pigs and poultry. Energy requirements for maintenan
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1.2 Latest advances in protein nutrition. Energy protein interrelationships. Evaluation of protein quality. Use of NPN compounds in ruminant diets. Protein requirements for maintenance, growth, pregnancy, lactation, egg, wool and meat production.
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1.3 Major and trace minerals - Their sources, physiological functions and deficiency symptoms. Toxic minerals. Mineral interactions. Role of fat-soluble and water – soluble vitamins in the body, their sources and deficiency symptoms.
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1.4 Feed additives – methane inhibitors, probiotics, enzymes, antibiotics, hormones, oligosaccharides, antioxidants, emulsifiers, mould inhibitors, buffers etc. Use and abuse of growth promoters like hormones and antibiotics – latest concepts.
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1.5 Conservation of fodders. Storage of feeds and feed ingredients. Recent advances in feed technology and feed processing. Anti – nutritional and toxic factors present in livestock feeds. Feed analysis and quality control. Digestibility trials – direct,
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1.6 Advances in ruminant nutrition. Nutrient requirements. Balanced rations. Feeding of calves, pregnant, work animals and breeding bulls. Strategies for feeding milch animals during different stages of lactation cycle. Effect of feeding on milk compositi
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1.7 Swine Nutrition. Nutrient requirements. Creep, starter, grower and finisher rations. Feeding of pigs for lean meat production. Low cost rations for swine.
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1.8 Poultry nutrition. Special features of poultry nutrition. Nutrient requirements for meat and egg production. Formulation of rations for different classes of layers and broilers.
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2. Animal Physiology
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2.1 Physiology of blood and its circulation, respiration; excretion. Endocrine glands in health and disease.
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2.2 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-Plasm
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2.3 Circulation. - Physiology of heart, cardiac cycle, heart sounds, heart beat, electrocardiograms. Work and efficiency of heart-effect of ions on heart function-metabolism of cardiac muscle, nervous and chemical regulation of heart, effect of temperatur
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2.4 Respiration. - Mechanism of respiration, Transport and exchange of gases –neural control of respiration-chemo-receptors-hypoxia-respiration in birds.
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2.5 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 secretion in chicken-Sweat glan
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2.6 Endocrine glands. -Functional disorders their symptoms and diagnosis. Synthesis of hormones, mechanism and control of secretion- hormonal receptors-classification and function.
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2.7 Growth and Animal Production- Prenatal and postnatal growth, maturation, growth curves, measures of growth, factors affecting growth, conformation, body composition, meat quality.
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2.8 Physiology of Milk Production, Reproduction and Digestion- Current status of hormonal control of mammary development, milk secretion and milk ejection, Male and Female reproductive organs, their components and functions. Digestive organs and their fun
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2.9 Environmental Physiology- Physiological relations and their regulation; mechanisms of adaptation, environmental factors and regulatory mechanisms involved in animal behaviour, climatology – various parameters and their importance. Animal ecology. Phys
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3. Animal Reproduction:
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4. Livestock Production and Management:
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5. Genetics and Animal Breeding:
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6. Extension
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1. Anatomy, Pharmacology and Hygiene:
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2. Animal Diseases:
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2.1 Etiology, epidemiology pathogenesis, symptoms, postmortem lesions, diagnosis, and control of infectious diseases of cattle, sheep and goat, horses, pigs and poultry.
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2.2 Etiology, epidemiology, symptoms, diagnosis, treatment of production diseases of cattle, horse, pig and poultry.
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2.3 Deficiency diseases of domestic animals and birds.
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2.4 Diagnosis and treatment of non-specific conditions like impaction, Bloat, Diarrhoea, Indigestion, dehydration, stroke, poisoning.
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2.5 Diagnosis and treatment of neurological disorders.
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2.6 Principles and methods of immunization of animals against specific diseases- herd immunity- disease free zones- ‘zero’ disease concept- chemoprophylaxis.
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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.
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2.8 Disease investigation techniques.- Materials for laboratory investigation- Establishment of Animal Health Centers- Disease free zone-
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3. Veterinary Public Health:
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4. Milk and Milk Products Technology:
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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:
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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 sterilize
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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;
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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
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5. Meat Hygiene and Technology:
