ANIMAL PRODUCTION

OBJECTIVES

On completion of this section, students should:

demonstrate an understanding of livestock production in the Caribbean region;
understand the principles of good management practices of the rearing of livestock;
understand the technologies used in producing animals and animal products;
demonstrate an understanding of the scientific principles that inform livestock production, management and technologies;
appreciate the economic importance to be derived from the rearing of livestock; and,
develop practical and investigative skills.

This section covers the following topics:

Introduction to Animal Sciences

Students will be able to:

List the breeds of each class of animals commonly reared in the Caribbean;
State the purpose for which the different breeds of animals are reared;
List the species of fish and bees.

Topics:

Breeds of Dairy Cattle
Breeds of Beef Cattle
Breeds of Pigs
Breeds of Goats
Breeds of Sheep
Freshwater and Marine Culture
Apiculture

Structure, Anatomy and Physiology

Students will learn to:

compare the structures and functions of the digestive systems ruminants and non-ruminants;
describe the process of digestion in ruminant and non-ruminant animals; and
compare digestion between ruminant and pseudo-ruminant animals.

Topics

Ruminant Digestive System
Non-Ruminant Digestive System
Avian Digestive System

Animal Nutrition and Management

state the
functions of
carbohydrates,
proteins, fats,
minerals,
vitamins and
water;
Sources of nutrients:
- Use of bagasse, molasses, fish
meal, rice bran, broken rice, wheat
middling, citrus meal, coconut
meal, brewers grain (hops), cocoa
pod meal, urea.
Macro and micro minerals (copper, zinc,
selenium, calcium, phosphorus, cobalt)
and B vitamins.
Use simple food tests
to identify
carbohydrates,
proteins and fats.
Examine samples of
different feedstuffs.
3.2 explain ‘a
complete
ration’;
Production and maintenance ration. Examine labels from
commercial ration and
identify the nutrient
components.
Visit a feed mill.
3.3 select
appropriate
rations for each
stage of growth
of broilers and
layers;
Include:
(a) starter;
(b) grower;
(c) finisher; and,
(d) layer feed.
Rear a batch of broilers
and layers.
Record feed intake,
weight gain for batch
of broilers.
CXC 07/G/SYLL 16 29
SECTION C: ANIMAL PRODUCTION (cont’d)
Animal nutrition and management (cont’d)
Students should be able to:
3.4 calculate Feed
Conversion
Ratio (FCR);
3.5 explain the
importance of
FCR;
Optimise income/revenue.
Minimise waste.
Manage factor affecting FCR.
3.6 describe
systems of
grazing;
Include rotational grazing, zero grazing,
continuous grazing.
Field trip: observe
pasture management.
3.7 state the
advantages and
disadvantages
of different
grazing
systems;
3.8 explain the
importance of
forages (grasses
and legumes) in
livestock
feeding;
Grasses: pangola, elephant, guatemala,
antelope, african star, para, guinea,
tanner, king grass.
Legumes: gliricidia, kudzu, stylosanthes,
desmodium, leucaena, centrosema.
Other forages: mulberry, neem.
Maintenance of small
grass and legume plots.
Identify, collect and
mount forage plants.
3.9 explain the
measures used
to feed
ruminants
when forage is
unavailable;
Supplementary feeding, concentrate,
silage, hay.
3.10 describe the
management
practices
associated with
the care of baby
chicks and baby
rabbits
(kittens);
Include brooding, feeding,
immunisation, debeaking in layers.
Conduct management
practices in rearing
broilers, layers and
rabbits.
CXC 07/G/SYLL 16 30
SECTION C: ANIMAL PRODUCTION (cont’d)
Animal nutrition and management (cont’d)
Students should be able to:
3.11 explain the
management
practices
associated with
rearing broilers,
layers and
rabbits;
Include feeding, cannibalism, sanitation. Rear rabbits and a
batch of broilers and
layers.
3.12 rear a batch of
50 broilers per
term;
Prepare
business
a
simple
plan for a
batch of broilers.
3.13 describe the
general signs of
illness in farm
animals;
3.14 identify the
cause, clinical
signs
prevention and
control of pests
and diseases of
poultry and
rabbits;
Poultry – coccidiosis.
Rabbits – air mites, sniffles.
3.15
identify
cause,
the
signs,
prevention and
control
internal
parasites
livestock;
of
of
3.16 explain the
factors to be
considered in
establishment
and
management of
a fish farm;
(a) Side selection;
(b) Feeding, fertilisation;
(c) Weed control;
(d) Predator control;
(e) Drainage; and,
(f) Harvesting.
CXC 07/G/SYLL 16 31
SECTION C: ANIMAL PRODUCTION (cont’d)
Animal nutrition and management (cont’d)
Students should be able to:
3.17 explain the
factors to be
considered in
the siting and
establishment
of an apiary;
3.18 explain the
economic
importance of
bees;
3.19 differentiate
among the
types of bees in
a hive;
Queen, drone, worker.
3.20 describe the
social activities
of bees;
3.21 identify the
causes,
symptoms,
prevention,
control and
cure of pests
and diseases
infestation in
bees; and,
3.22 describe the
harvesting of
honey and
other bee

Animal Genetics, Breeding and Reproduction

explain different
breeding systems
in animal
production;
Cross-breeding, upgrading, inbreeding, back crossing.
4.2 explain the
advantages of
cross-breeding;
Advantages of cross-breeding:
heterosis, disease resistance, improved
production.
4.3
explain
genetic
engineering
in
livestock
production;
The significance of biotechnology or
genetic engineering (artificial
alteration of the generic composition
of the (organisms); benefits and
concerns including ethical and
religious.
4.4 differentiate
among the terms:
(a) ovulation;
(b) fertilisation;
(c) gestation;
(d)
oestrous
cycle; and,
(e) kindling,
parturition,
farrowing.
4.5 describe the
process of
artificial
insemination (AI)
in farm animals;
Artificial insemination; frozen semen.
4.6 evaluate the use
of AI in farm
animals;
Advantages and disadvantages of AI. Signs of heat in farm
animals.
CXC 07/G/SYLL 16 33
SECTION C: ANIMAL PRODUCTION (cont’d)
Animal genetics, breeding and reproduction (cont’d)
Students should be able to:
4.7 state the benefits
of oestrus
synchronisation;
Oestrus synchronisation – fixed to
form artificial insemination.
Benefits:
(a) improvements of the herd;
(b)
cheaper
animal;
than
importing
an
(c)
reduces the transmission of
diseases;
(d) animals having difficulty with
breeding will be able to produce
a young to increase and improve
herd; and,
(e) ease of management.
4.8 relate the
structure of the
parts of an egg to
its function; and,
Examine the internal
and external parts of
an egg.
4.9 describe the
process of
incubation in
poultry.
Natural and artificial incubation.
Candling.
Experiment with small
scale incubators.
Visit to hatcheries

Animal products

tudents should be able to:

5.1 demonstrate

proper

procedures in

slaughtering,

dressing and

handling farm

animals;

Age five to six weeks.

Slaughtering procedures.

Disposal of waste.

Proper storage.

Proper sanitation practices.

Slaughter and dress

broilers (availability of

animals).

Conduct

strategies

broilers.

marketing

sell

Conduct an open day

in collaboration with

other departments.

CXC 07/G/SYLL 16 34

SECTION C: ANIMAL PRODUCTION (cont’d)

Animal products (cont’d)

Students should be able to:

5.2 determine the

dressing

percentage of

different farm

animals;

Economic age, weight and time to

slaughter animals, live weight versus

carcass weight.

Calculation of dressing

percentage of broilers.

5.3 list the principal

farm animal

products and byproducts including

those derived

from the offal;

and,

Egg production, milk processing and

preservation, honey production, wax,

bee bread and royal jelly.

Importance of fish as a source of

protein for human nutrition and

livestock feed.

Eggs – dried eggs, shell as fertiliser,

handicraft, calcium supplements for

bird.

Meat – cured meat (sausage, ham,

bologna).

Milk – cheese, yogurt.

Manure – biogas.

Identification of meat

cuts and carcass

quality.

Visit to milk

processing facility.

5.4 demonstrate the

practices involved

in rearing layer

birds and the

production of

eggs.

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