Animal Husbandry Class 9 Ppt ((TOP)) Free Download

Students will spend class time in a warm, heated classroom and insulated indoor arena. We will explore nature through the building of various projects that can be used in your own backyards and gardens.

Students will spend class time in a warm, heated classroom and insulated indoor arena learning all about horses, horse care and stable management. Other classes at Circle C include Small Animal Husbandry and Building In Nature.

Animal Husbandry Class 9 Ppt Free Download

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Patsy has been involved in horses for over 20 years. She has given lessons to beginners, intermediate, and advanced riders. She has built a solid lesson program. Patsy is CPR/BLS certified. Enjoy classes year round in the comfort of a heated indoor arena, classroom and bathroom. Located in Granger, IN.

John Yost, former assistant director of REOC operations and administration, assisted in designing the program. Several times a year, he teaches animal handling and behavior to classes of six service members at a time. The two-day training provides soldiers and corpsmen with basic livestock knowledge, which allows them to more easily connect and develop rapport with local people when deployed. In total, 370 service members have been trained in animal husbandry, gaining both experience and understanding.

Because of courses in WVU Health Sciences and at the REOC, the service members are able to help the local people with injured or sick animals (including everything from falcons to goats), giving them an opportunity to build a positive relationship and connection with the village people.

The Maryland and West Virginia 4-H and FFA Animal Husbandry & Quality Assurance (AH&QA) Program is an online training program which enables youth to fulfill their Quality Assurance training requirement via internet from their home, school or local library. This program is offered to help youth who participate in 4-H and FFA animal projects in Maryland and West Virginia learn about their role as food producers and the importance of caring for, grooming and showing their animals in safe and ethical ways.

Animal husbandry is the branch of agriculture concerned with animals that are raised for meat, fibre, milk, or other products. It includes day-to-day care, management, production, nutrition, selective breeding, and the raising of livestock. Husbandry has a long history, starting with the Neolithic Revolution when animals were first domesticated, from around 13,000 BC onwards, predating farming of the first crops. By the time of early civilisations such as ancient Egypt, cattle, sheep, goats, and pigs were being raised on farms.

Major changes took place in the Columbian exchange, when Old World livestock were brought to the New World, and then in the British Agricultural Revolution of the 18th century, when livestock breeds like the Dishley Longhorn cattle and Lincoln Longwool sheep were rapidly improved by agriculturalists, such as Robert Bakewell, to yield more meat, milk, and wool. A wide range of other species, such as horse, water buffalo, llama, rabbit, and guinea pig, are used as livestock in some parts of the world. Insect farming, as well as aquaculture of fish, molluscs, and crustaceans, is widespread. Modern animal husbandry relies on production systems adapted to the type of land available. Subsistence farming is being superseded by intensive animal farming in the more developed parts of the world, where, for example, beef cattle are kept in high-density feedlots, and thousands of chickens may be raised in broiler houses or batteries. On poorer soil, such as in uplands, animals are often kept more extensively and may be allowed to roam widely, foraging for themselves.

The verb to husband, meaning "to manage carefully," derives from an older meaning of husband, which in the 14th century referred to the ownership and care of a household or farm, but today means the "control or judicious use of resources," and in agriculture, the cultivation of plants or animals.[1] Farmers and ranchers who raise livestock are considered to practice animal husbandry.

The domestication of livestock was driven by the need to have food on hand when hunting was unproductive. The desirable characteristics of a domestic animal are that it should be useful to the domesticator, should be able to thrive in his or her company, should breed freely, and be easy to tend.[2] Domestication was not a single event, but a process repeated at various periods in different places. Sheep and goats were the animals that accompanied the nomads in the Middle East, while cattle and pigs were associated with more settled communities.[3] The first wild animal to be domesticated was the dog. Half-wild dogs, perhaps starting with young individuals, may have been tolerated as scavengers and killers of vermin, and being naturally pack hunters, were predisposed to become part of the human pack and join in the hunt. Prey animals, sheep, goats, pigs and cattle, were progressively domesticated early in the history of agriculture.[3] Pigs were domesticated in the Near East between 8,500 and 8000 BC,[4] sheep and goats in or near the Fertile Crescent about 8,500 BC,[5] and cattle from wild aurochs in the areas of modern Turkey and Pakistan around 8,500 BC.[6] A cow was a great advantage to a villager as she produced more milk than her calf needed, and her strength could be put to use as a working animal, pulling a plough to increase production of crops, and drawing a sledge, and later a cart, to bring the produce home from the field. Draught animals were first used about 4,000 BC in the Middle East, increasing agricultural production immeasurably.[3]

In southern Asia, the elephant was domesticated by 6,000 BC.[7] Fossilised chicken bones dated to 5040 BC have been found in northeastern China, far from where their wild ancestors lived in the jungles of tropical Asia, but archaeologists believe that the original purpose of domestication was for the sport of cockfighting.[8] Meanwhile, in South America, the llama and the alpaca had been domesticated, probably before 3,000 BC, as beasts of burden and for their wool. Neither was strong enough to pull a plough which limited the development of agriculture in the New World.[3] Horses occur naturally on the steppes of Central Asia and their domestication began around 3,000 BC in the Black Sea and Caspian Sea region. Although horses were originally seen as a source of meat, their use as pack animals and for riding followed. Around the same time, the wild ass was being tamed in Egypt. Camels were domesticated soon after this,[9] with the Bactrian camel in Mongolia and the Arabian camel becoming beasts of burden. By 1000 BC, caravans of Arabian camels were linking India with Mesopotamia and the Mediterranean.[3]

In northern Europe, agriculture including animal husbandry went into decline when the Roman empire collapsed. Some aspects such as the herding of animals continued throughout the period. By the 11th century, the economy had recovered and the countryside was again productive.[13] The Domesday Book recorded every parcel of land and every animal in England: "there was not one single hide, nor a yard of land, nay, moreover ... not even an ox, nor a cow, nor a swine was there left, that was not set down in [the king's] writ."[14] For example, the royal manor of Earley in Berkshire, one of thousands of villages recorded in the book, had in 1086 "2 fisheries worth [paying tax of] 7s and 6d [each year] and 20 acres of meadow [for livestock]. Woodland for [feeding] 70 pigs."[15] The improvements of animal husbandry in the medieval period in Europe went hand in hand with other developments. Improvements to the plough allowed the soil to be tilled to a greater depth. Horses took over from oxen as the main providers of traction, new ideas on crop rotation were developed and the growing of crops for winter fodder gained ground.[16] Peas, beans and vetches became common; they increased soil fertility through nitrogen fixation, allowing more livestock to be kept.[17]

Traditionally, animal husbandry was part of the subsistence farmer's way of life, producing not only the food needed by the family but also the fuel, fertiliser, clothing, transport and draught power. Killing the animal for food was a secondary consideration, and wherever possible its products such as wool, eggs, milk and blood (by the Maasai) were harvested while the animal was still alive.[22] In the traditional system of transhumance, people and livestock moved seasonally between fixed summer and winter pastures; in montane regions the summer pasture was up in the mountains, the winter pasture in the valleys.[23]

Animals can be kept extensively or intensively. Extensive systems involve animals roaming at will, or under the supervision of a herdsman, often for their protection from predators. Ranching in the Western United States involves large herds of cattle grazing widely over public and private lands.[24] Similar cattle stations are found in South America, Australia and other places with large areas of land and low rainfall. Ranching systems have been used for sheep, deer, ostrich, emu, llama and alpaca.[25]

At the other extreme, in the more developed parts of the world, animals are often intensively managed; dairy cows may be kept in zero-grazing conditions with all their forage brought to them; beef cattle may be kept in high density feedlots;[27] pigs may be housed in climate-controlled buildings and never go outdoors;[28] poultry may be reared in barns and kept in cages as laying birds under lighting-controlled conditions. In between these two extremes are semi-intensive, often family-run farms where livestock graze outside for much of the year, silage or hay is made to cover the times of year when the grass stops growing, and fertiliser, feed, and other inputs are brought onto the farm from outside.[29]

Animals used as livestock are predominantly herbivorous, the main exceptions being the pig and the chicken which are omnivorous. The herbivores can be divided into "concentrate selectors" which selectively feed on seeds, fruits and highly nutritious young foliage, "grazers" which mainly feed on grass, and "intermediate feeders" which choose their diet from the whole range of available plant material. Cattle, sheep, goats, deer and antelopes are ruminants; they digest food in two steps, chewing and swallowing in the normal way, and then regurgitating the semidigested cud to chew it again and thus extract the maximum possible food value.[30]The dietary needs of these animals is mostly met by eating grass. Grasses grow from the base of the leaf-blade, enabling it to thrive even when heavily grazed or cut.[31] e24fc04721