Improvement in food resources

Improvement in Food Resources

- Animal Husbandry

High yielding varieties

S.No. Animals High yielding varieties

1. Cow Jersey, Friesian, Sahiwal, Karan- Swiss, Holstein- Friesian, Karan- Fries, etc.

2. Buffalo Murrah, Surti, Jaffrabadi, Nili, Nagpuri, Mehsana , etc.

3. Goat Kashmiri, Gaddi, Bengal, etc.

4. Sheep Gaddi, Lohi, Bikaneri, etc.

5. Pig Large white Yorkshire, Middle white Yorkshire etc.

Symptoms of Healthy and Sick Animals

Healthy Animal Sick Animal

A healthy animal feeds regularly.

A sick animal shows loss of appetite (i e. It does not eat well)

It shows normal posture of sitting, walking, standing, etc.

It does not show normal posture. It is not comfortable. It shows restlessness.

It has a definite body temperature. i) Cow : 38.30c ii) Buffalo : 37.2-38.20C

The body temperature is high.

The pulse rate and respiration rate is normal

The pulse rate, respiration rate is high, more than normal

i) Cow's pulse rate is 40-60

Respiration rate is 15-30 per minute.

The pulse rate, respiration rate is high, more than normal.

ii) Buffalo : pulse rate 40-45 per minute.

Respiration rate is 16-18

The eyes, urine colour and dung

The eyes are red, watering are normal. eyes , coloured urine and loose dung .

It is active. It is inactive, weak and helpless.

The draught animals works normally and milch animal gives the right amount of milk

The draft animal does not work and milch animal gives less Milk.

Sick animals should be taken to a veterinary doctor.

Diseases of Dairy Animals

Poultry Breeds and their Production

S.No. Breeds Approx. feed requirement

Meat Eggs yield/year

1. Indigenous (Assel & Basara)

6 kg for 1 dozen eggs

1kg 60-70 eggs

2. Cross-breed(IBL 80, ILS 82, B77, HH-260)

2 kg for 1 dozen eggs

1kg 200-260 eggs

Characteristics of Fish Meat

• Fish meat is of high nutritive value. It has 14.25% proteins which is comparatively higher than th egg and animal sources.

• Fat contents is low (0.5%).• The fish is a rich source of vitamins A and D and

also a good source of minerals like phosphorus, calcium and iron.

• Thus, fish and other varieties of sea food are a valuable source of protein particularly in coastal areas of our country.

Introduction of Honey

1. Color Golden brown

2. Thickness Dense and Viscous

3. Taste Sweet

4. Components Sugar 20-40%Moisture 60-80%Minerals 0.22-0.3% Vitamins 0.2-0.5%

5. Biological products Pollens and Enzymess

The quality and yields of honey depends on following factors:

• Flora / crop field / pastures.• Location of apiary.• Bee variety• Honey flow period, etc.

The taste of honey depends on the kinds of flowers available for nectar and pollen collection.