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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