Paper-I
1. Animal Nutrition:
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 maintenance, growth, pregnancy, lactation,
egg, wool, and meat production.
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.
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.
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.
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, indirect and indicator methods.
Predicting feed intake in grazing animals.
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 composition. Feeding of goats for meat and
milk production. Feeding of sheep for meat and wool production.
1.7 Swine Nutrition. Nutrient requirements. Creep, starter,
grower and finisher rations. Feeding of pigs for lean meat production. Low cost
rations for swine.
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.
2. Animal Physiology
2.1 Physiology of blood and its circulation, respiration;
excretion. Endocrine glands in health and disease.
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-Plasma expanders-Buffer
systems in blood. Biochemical tests and their significance in disease
diagnosis.
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 temperature and stress on heart, blood pressure
and hypertension, osmotic regulation, arterial pulse, vasomotor regulation of
circulation, shock. Coronary and pulmonary circulation, Blood-Brain barrier-
Cerebrospinal fluid- circulation in birds.
2.4 Respiration. - Mechanism of respiration, Transport and
exchange of gases –neural control of
respiration-chemo-receptors-hypoxia-respiration in birds.
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 glands and their function.
Bio-chemical test for urinary dysfunction.
2.6 Endocrine glands. -Functional disorders their symptoms
and diagnosis. Synthesis of hormones, mechanism and control of secretion-
hormonal receptors-classification and function.
2.7 Growth and Animal Production- Prenatal and postnatal
growth, maturation, growth curves, measures of growth, factors affecting
growth, conformation, body composition, meat quality.
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 functions.
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. Physiology of behaviour.
Effect of stress on health and production.
3. Animal Reproduction:
Semen quality- Preservation and Artificial Insemination-
Components of semen, composition of spermatozoa, chemical and physical
properties of ejaculated semen, factors affecting semen in vivo and in vitro.
Factors affecting semen production and quality, preservation, composition of
diluents, sperm concentration, transport of diluted semen. Deep freezing
techniques in cows, sheep, goats, swine and poultry. Detection of oestrus and
time of insemination for better conception. Anoestrus and repeat breeding.
4. Livestock Production and Management:
4.1 Commercial Dairy Farming- Comparison of dairy farming in
India with advanced countries. Dairying under mixed farming and as specialized
farming, economic dairy farming. Starting of a dairy farm, Capital and land
requirement, organization of the dairy farm. Opportunities in dairy farming,
factors determining the efficiency of dairy animal. Herd recording, budgeting,
cost of milk production, pricing policy; Personnel Management. Developing
Practical and Economic rations for dairy cattle; supply of greens throughout
the year, feed and fodder requirements of Dairy Farm. Feeding regimes for young
stock and bulls, heifers and breeding animals; new trends in feeding young and
adult stock; Feeding records.
4.2 Commercial meat, egg and wool production- Development of
practical and economic rations for sheep, goats, pigs, rabbits and poultry.
Supply of greens, fodder, feeding regimes for young and mature stock. New
trends in enhancing production and management. Capital and land requirements
and socio- economic concept.
4.3 Feeding and management of animals under drought, flood
and other natural calamities.
5. Genetics and Animal Breeding: History of animal genetics.
Mitosis and Meiosis: Mendelian inheritance; deviations to Mendelian genetics;
Expression of genes; Linkage and crossing over; Sex determination, sex
influenced and sex limited characters; Blood groups and polymorphism;
Chromosome aberrations; Cytoplasmic inheritance. Gene and its structure; DNA as
a genetic material; Genetic code and protein synthesis; Recombinant DNA
technology. Mutations, types of mutations, methods for detecting mutations and
mutation rate. Transgenesis.
5.1 Population Genetics applied to Animal Breeding-
Quantitative Vs. qualitative traits; Hardy Weinberg Law; Population Vs.
individual; Gene and genotypic frequency; Forces changing gene frequency;
Random drift and small populations; Theory of path coefficient; Inbreeding,
methods of estimating inbreeding coefficient, systems of inbreeding, Effective
population size; Breeding value, estimation of breeding value, dominance and
epistatic deviation; Partitioning of variation; Genotype X environment
correlation and genotype X environment interaction; role of multiple
measurements; Resemblance between relatives.
5.2 Breeding Systems- Breeds of livestsock and Poultry.
Heritability, repeatability and genetic and phenotypic correlations, their
methods of estimation and precision of estimates; Aids to selection and their
relative merits; Individual, pedigree, family and within family selection;
Progeny testing; Methods of selection; Construction of selection indices and
their uses; Comparative evaluation of genetic gains through various selection
methods; Indirect selection and correlated response; Inbreeding, out breeding,
upgrading, cross-breeding and synthesis of breeds; Crossing of inbred lines for
commercial production; Selection for general and specific combining ability;
Breeding for threshold characters. Sire index.
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
and constraints in transfer of technology. Animal husbandry programmes for
rural development.
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.
Cytology-structure of cell, organells and 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 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: Paranasal 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
performance-relationship 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 diseases- herd 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 A-
Veterolegal 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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