2024 NABTEB ANIMAL H: NABTEB Animal H (Animal Husbandry) 2025 Legit Answers (3590)

ANIMAL SCIENCE 

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ANSWER FIVE QUESTIONS ONLY

(1a) 

(i) Cows  

(ii) Pigs  

(iii) Chickens  

(iv) Sheep  

(v) Goats  

(vi) Horses  

(1bi)

Diary Animals:

(i) Produce milk

(ii) They have specialized diets for high milk production  

(1bii) 

Meat Animals:

(i) Raised primarily for their meat

(ii) Often grow faster than dairy animals  

(1biii) 

Working Animals:

(i) Trained for labor tasks such as plowing fields or transportation

(ii) Require training and discipline to work effectively  

(1ci)

(i) Mammals

(ii) Birds

(iii) Insects

(1cii) 

(i) Source of meat for human consumption

(ii) Source of dairy products like milk and cheese

(iii) Source of eggs as a protein-rich food

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(2a)

(i) Climate

(ii) Topography

(iii) Availability of water

(iv) Vegetation

(2b) 

(i) Ruminants have a four-chambered stomach, while non-ruminants have a single-chambered stomach.

(ii) Ruminants regurgitate food for chewing, while non-ruminants do not.

(iii) Ruminants have a symbiotic relationship with microorganisms in their gut for digestion, while non-ruminants do not.

(iv) Ruminants produce methane during digestion, while non-ruminants do not.

(v) Examples of Ruminants includes: Cattle, sheep, deer, giraffes While Examples of Non-ruminants includes: Horses, pigs, rabbits, dogs

(2c)

(i) Anatomy deals with the structure of organisms, while physiology deals with the functions of those structures.

(ii) Anatomy focuses on the form and arrangement of body parts, while physiology delves into how those body parts work.

(iii) Anatomy is concerned with the physical characteristics and appearance of animals, while physiology explores their biological processes.

(iv) Anatomy can be studied through dissection and observation, while physiology often requires experiments and testing.

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(3)

(Draw the diagram)

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(4a)

(COMPLETE THE TABLE)

=UNDER CRUDE PROTEIN=

9

(i) 37

(ii) 16

(iii) 15

(4b)

(i) MAIZE:

Weight: 

= (58/100) x 200

= 116kg

Crude Oil Protein:

= (9/100) x 116

= 10.44kg

(ii) SOYA BEANS:

Weight:

= (20/100) x 200

= 40kg

Crude Oil Protein:

= (37/100) x 40

= 14.8kg

(iii) PKC:

Weight:

= (8/100) x 200

= 16kg

Crude Oil Protein:

= (16/100) x 16

= 2.46kg

(iv) WHEAT OFFAL:

Weight:

= (8/100) × 200

= 16kg

Crude Oil Protein:

= (15/100) x 16

= 2.4kg

(4c)

VARIABLE INGREDIENTS:

(i) Maize

(ii) Soya beans

(iii) PKC

(iv) Wheat offal

FIXED INGREDIENTS:

(i) Bone meal

(ii) Line stone

(iii) Lysine

(iv) Methinine

(v) Salt

(vi) Mycofix

(vii) Premix

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(5a)

(i) Accessibility to markets  

(ii) Availability of water  

(iii) Climate  

(iv) Soil type  

(v) Biosecurity  

(5b) 

(i) Reduced productivity  

(ii) Increased mortality rates  

(iii) Decreased fertility  

(iv) Increased costs  

(v) Impact on animal welfare  

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(6a)

(i) Climate

(ii) Soil fertility

(iii) Water availability

(iv) Grazing pressure

(v) Management practices

(6b)

GRASSES:

(i) Blue grama

(ii) Buffalograss

(iii) Switchgrass

(iv) Sideoats grama

LEGUMES:

(i) Alfalfa

(ii) White clover

(iii) Red clover

(iv) Birdsfoot trefoil

(6c)

(i) Cocking: Cocking in sheep production refers to the gathering or grouping together of sheep, during handling or moving them from one location to another. It is important in managing and controlling the movement of the flock.

(ii) Ewe: An ewe is a female sheep that has reached maturity and is used for breeding purposes. Ewes helps in sheep production by giving birth to lambs and contributing to the growth and sustainability of the flock.

(iii) Fleece: Fleece refers to the woolly coat of sheep, which is sheared annually for various purposes including textile production. Fleece provides insulation to the sheep and is an important product in the sheep industry.

(iv) Lambing: Lambing is the process of giving birth by a ewe in sheep production. It is a crucial period that requires careful management to ensure the health and survival of both the lambs and the ewes.

(v) Mutton: Mutton refers to the meat of mature sheep, usually over two years old. It is a common source of protein in many cultures and is obtained from sheep that are no longer suitable for breeding.

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(7a) 

The milking machine consists of a pulsating vacuum system that mimics the action of hand milking. The machine has teat cups that are placed on the cow's udder to create a vacuum, which stimulates milk flow. The vacuum system alternates between creating vacuum and releasing pressure to imitate the squeezing and massaging action of a human hand during milking. The milk is then drawn through the teat cups and transported through tubes into a container.

(7b) 

(i) Source of essential nutrients

(ii) Source of income for farmers

(iii) Production of dairy products like cheese and yogurt

(iv) Contribution to the economy through dairy exports

(v) Provides employment opportunities in the dairy industry

(7c) 

Artificial insemination is a reproductive technique used in livestock breeding where semen collected from a male animal is manually deposited into the reproductive tract of a female animal to achieve fertilization without natural mating.

(7d)

ADVANTAGES:

(i) Increased conception rates  

(ii) Improved genetic selection  

(iii) Disease control  

(iv) Cost-effective  

(v) Breeding control  

(vi) Access to superior genetics 

DISADVANTAGES:

(i) Risk of infection  

(ii) Requires skilled technicians  

(iii) May reduce genetic diversity

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COMPLETED

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