Page 176 - Agriculture_Form_Three

Agriculture for Secondary Schools

(b) Ensuring comfort to the animal during transportation
This means providing adequate space for standing or resting during transit. It also
means provision of feed and water. For cattle, sheep and goats that are herded on
foot, they should be trekked within allocated stock routes where there are places
for resting and clinical examination. For small animals like rabbits and chicken
that are transported in cages, the cages must be of a size that shall not cause harm
by squeezing or over-congestion. Chicken, for example, are very sensitive to over-
crowding and heat stress.
(c) Movement permits for animals

When moving animals from one location to another, one must obtain special
certificate/permit from the responsible authorities. For example, in Tanzania, the
District Veterinary Officer is the one responsible for allowing movement of animals
from one location to another. This is a compulsory regulation for all types of animals.
Before permits are issued, animals must be inspected by veterinary officers to check
their health status. Only healthy animals shall be allowed to be transferred to another
location. This is done for the purpose of minimising the risks of spreading animal
diseases.
In the next sections, you shall learn about the importance and proper ways of
handling, preservation, processing and storage of milk and milk products, meat,
eggs and livestock by-products.

Activity 8.1
Perfom the following tasks:
1 Visit any livestock market or route where livestock are traded and observe if
there are any carriages that are used for different types of animals.
(a) Record the types of carriages if any. If not, give reason for their absence.
(b) Record any risk and the suitability or unsuitability of the animal carriage,
e.g., limited size, congestion, injuries, rain risks, etc.
(c) Comment on their suitability.

2. Present your findings in class.

Handling of meat and meat products
Livestock species and some wildlife animals are important sources of meat. The
common species used for meat in East Africa include cattle, sheep, goats, pigs, water
buffaloes and camels. In this list, we can also include rabbits, chicken, turkeys, ducks,
guinea fowls and guinea pigs. For religious and traditional reasons, some people
may not consume some of the species listed here. In this section, you shall learn
about meat commonly available in the market, their characteristics and procedures
involved from point of slaughter to the butchery where consumers can buy.

Student’s Book Form Twos Book Form Three
Student’
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AGRICULTURE FORM 3 9.11.2022.indd 165 10/01/2025 12:31