Page 266 - Agriculture_Form_Three

Agriculture for Secondary Schools

Activity 11.4
Perform the following tasks:
1. In groups assisted by a teacher, visit your school farm or nearby farm, observe
practices on identification, castration and disbudding of animals. Further,
observe practices on tooth clipping and iron administration in piglets.

2. Make a list of materials used and their functions in each managerial activity
observed or performed.
3. Outline the lessons you have learnt.

4. Prepare a report and make a presentation in class.

Exercise 11.2
Answer the following questions:
1. Outline the importance of colostrum to newly born meat producing animals.
2. List the ingredients which can be used in making artificial colostrum.

3. Write the advantages and disadvantages of branding, ear tattooing and ear
tagging.

Management of growing to finish meat animals
Management practices required at this stage are routine practices such as proper

feeding and health management to ensure that animals are growing fast to attain
the required slaughter weight. The animals should be raised based on the principles
described earlier in this chapter.

Records and record keeping in meat production

Records and record keeping are important practices in the production of animals
for meat. Recall the information learnt on records and record keeping in your Form
Two class. You can prepare a simple recoding system that is practical and useful for
the enterprise. For example, in pig production, records such as breeding and feeding
are useful and could be kept. Tables 11.4 (a) and (b) present sow and boar breeding
records respectively. And Table 11.4(c) shows feeding records. Similar charts may
be constructed and used for other meat producing animals.

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