Punjab Public Service Commission (PPSC)
Mains Examination Syllabus - Animal Husbandry And Veterinary
Science
PAPER – I
1. Animal Nutrition:
1.1 Partitioning of food energy within the animal. Direct and
indirect calorimetry. Carbon— nitrogen balance and comparative slaughter
methods. Systems for expressing energy value of foods in ruminants, pigs and
poultry. Energy requirements for maintenance, growth, pregnancy, lactation, egg,
wool, and meat production.
1.2 Latest advances in protein nutrition. Energy protein
interrelationships. Evaluation of protein quality. Use of NPN compounds in
ruminant diets. Protein requirements for maintenance, growth, pregnancy,
lactation, egg, wool and meat production.
1.3 Major and trace minerals—Their sources, physiological
functions and deficiency symptoms. Toxic minerals. Mineral interactions. Role of
fat-soluble and water—soluble vitamins in the body, their sources and deficiency
symptoms.
1.4 Feed additives—methane inhibitors, probiotics, enzymes,
antibiotics, hormones, oligosaccharides, antioxidants, emulsifiers, mould
inhibitors, buffers etc. Use and abuse of growth promoters like hormones and
antibiotics—latest concepts.
1.5 Conservation of fodders. Storage of feeds and feed
ingredients. Recent advances in feed technology and feed processing.
Anti–nutritional and toxic factors present in livestock feeds. Feed analysis and
quality control. Digestibility trials—direct, indirect and indicator methods.
Predicting feed intake in grazing animals.
1.6 Advances in ruminant nutrition. Nutrient requirements.
Balanced rations. Feeding of calves, pregnant, work animals and breeding bulls.
Strategies for feeding milch animals during different stages of lactation cycle.
Effect of feeding on milk composition. Feeding of goats for meat and milk
production. Feeding of sheep for meat and wool production.
1.7 Swine Nutrition. Nutrient requirements. Creep, starter,
grower and finisher rations.
Feeding of pigs for lean meat production. Low cost rations
for swine.
1.8 Poultry nutrition. Special features of poultry nutrition.
Nutrient requirements for meat and egg production. Formulation of rations for
different classes of layers and broilers.
2. Animal Physiology:
2.1 Physiology of blood and its circulation, respiration,
excretion. Endocrine glands in health and disease.
2.2 Blood constituents.—Properties and functions—blood cell
formation-Haemoglobin synthesis and chemistry-plasma proteins production,
classification and properties, coagulation of blood; Haemorrhagic
disorders-anticoagulants-blood groups-Blood volume-Plasma expanders-Buffer
systems in blood. Biochemical tests and their significance in disease diagnosis.
2.3 Circulation.—Physiology of heart, cardiac cycle, heart
sounds, heart beat, electrocardiograms. Work and efficiency of heart-effect of
ions on heart functionmetabolism of cardiac muscle, nervous and chemical
regulation of heart, effect of temperature and stress on heart, blood pressure
and hypertension, osmotic regulation, arterial pulse, vasomotor regulation of
circulation, shock. Coronary and pulmonary circulation, Blood-Brain
barrier—Cerebrospinal fluid- circulation in birds.
2.4 Respiration.—Mechanism of respiration, Transport and
exchange of gases –neural control of
respiration-chemo-receptors-hypoxia-respiration in birds.
2.5 Excretion-Structure and function of kidney-formation of
urine-methods of studying renal function-renal regulation of acid-base balance:
physiological constituents of urine-renal failure-passive venous
congestion-Urinary secretion in chicken-Sweat glands and their function.
Bio-chemical test for urinary dysfunction.
2.6 Endocrine glands.—Functional disorders their symptoms and
diagnosis. Synthesis of hormones, mechanism and control of secretion- hormonal
receptors-classification and function.
2.7 Growth and Animal Production- Prenatal and postnatal
growth, maturation, growth curves, measures of growth, factors affecting growth,
conformation, body composition, meat quality.
2.8 Physiology of Milk Production.—Reproduction and
Digestion—Current status of hormonal control of mammary development, milk
secretion and milk ejection, Male and Female reproductive organs, their
components and functions. Digestive organs and their functions.
2.9 Environmental Physiology.—Physiological relations and
their regulation; mechanisms of adaptation, environmental factors and regulatory
mechanisms involved in animal behaviour, climatology – various parameters and
their importance. Animal ecology. Physiology of behaviour. Effect of stress on
health and production.
3. Animal Reproduction:
Semen quality—Preservation and Artificial
Insemination—Components of semen, composition of spermatozoa, chemical and
physical properties of ejaculated semen, factors affecting semen in vivo and in
vitro. Factors affecting semen production and quality, preservation, composition
of diluents, sperm concentration, transport of diluted semen. Deep freezing
techniques in cows, sheep, goats, swine and poultry. Detection of oestrus and
time of insemination for better conception. Anoestrus and repeat breeding.
4. Livestock Production and Management:
4.1 Commercial Dairy Farming—Comparison of dairy farming in
India with advanced countries. Dairying under mixed farming and as specialized
farming, economic dairy farming. Starting of a dairy farm, capital and land
requirement, organization of the dairy farm. Opportunities in dairy farming,
factors determining the efficiency of dairy animal. Herd recording, budgeting,
cost of milk production, pricing policy; Personnel Management. Developing
Practical and Economic rations for dairy cattle; supply of greens throughout the
year, feed and fodder requirements of Dairy Farm. Feeding regimes for young
stock and bulls, heifers and breeding animals; new trends in feeding young and
adult stock; Feeding records.
4.2 Commercial meat, egg and wool production—Development of
practical and economic rations for sheep, goats, pigs, rabbits and poultry.
Supply of greens, fodder, feeding regimes for young and mature stock. New trends
in enhancing production and management. Capital and land requirements and
socio-economic concept.
4.3 Feeding and management of animals under drought, flood
and other natural calamities.
5. Genetics and Animal Breeding:
History of animal genetics. Mitosis and Meiosis: Mendelian
inheritance; deviations to Mendelian genetics; Expression of genes; Linkage and
crossing over; Sex determination, sex influenced and sex limited characters;
Blood groups and polymorphism; Chromosome aberrations; Cytoplasmic inheritance.
Gene and its structure; DNA as a genetic material; Genetic code and protein
synthesis; Recombinant DNA technology. Mutations, types of mutations, methods
for detecting mutations and mutation rate. Trans-genesis.
5.1 Population Genetics applied to Animal Breeding—Quantitative
Vs. qualitative traits; Hardy Weinberg Law; Population Vs. individual; Gene and
genotypic frequency; Forces changing gene frequency; Random drift and small
populations; Theory of path coefficient; Inbreeding, methods of estimating
inbreeding coefficient, systems of inbreeding, effective population size;
Breeding value, estimation of breeding value, dominance and epistatic deviation;
Partitioning of variation; Genotype X environment correlation and genotype X
environment interaction; role of multiple measurements; Resemblance between
relatives.
5.2 Breeding Systems—Breeds of livestsock and Poultry.
Heritability, repeatability and genetic and phenotypic correlations, their
methods of estimation and precision of estimates; Aids to selection and their
relative merits; Individual, pedigree, family and within family selection;
Progeny testing; Methods of selection; Construction of selection indices and
their uses; Comparative evaluation of genetic gains through various selection
methods; Indirect selection and correlated response; Inbreeding, out breeding,
upgrading, cross-breeding and synthesis of breeds; Crossing of inbred lines for
commercial production; Selection for general and specific combining ability;
Breeding for threshold characters. Sire index.
6. Extension:
Basic philosophy, objectives, concept and principles of
extension. Different Methods adopted to educate farmers under rural conditions.
Generation of technology, its transfer and feedback. Problems and constraints in
transfer of technology. Animal husbandry programmes for rural development.
PAPER – II
1. Anatomy, Pharmacology and Hygiene:
1.1 Histology and Histological Techniques: Paraffin
embedding technique of tissue processing and H.E. staining—Freezing microtomy—
Microscopy—Bright field
microscope and electron microscope. Cytology—structure of cell, organells and
inclusions; cell division—cell types—Tissues and their classification—embryonic
and adult tissues—Comparative histology of organs—Vascular. Nervous, digestive,
respiratory, musculo—skeletal and urogenital systems—Endocrine glands —
Integuments—sense organs.
1.2 Embryology—Embryology of vertebrates with special
reference to aves and domestic mammals gametogenesis—fertilization—germ layers—foetal
membranes and placentation—types of placenta in domestic
mammals—Teratology—twins and twinning—organogenesis—germ layer derivatives—endodermal,
mesodermal and ectodermal derivates.
1.3 Bovine Anatomy—Regional Anatomy: Paranasal sinuses of
OX—surface anatomy of salivary glands. Regional anatomy of infraorbital,
maxillary, mandibuloalveolar, mental and cornual nerve block. Regional anatomy
of paravertebral nerves, pudendal nerve, median ulnar and radial nerves—tibial,
fibular and digital nerves—Cranial nervesstructures involved in epidural
anaesthesia—superficial lymph nodes—surface anatomy of visceral organs of
thoracic, abdominal and pelvic cavities—comparative features of locomotor
apparatus and their application in the biomechanics of mammalian body.
1.4 Anatomy of Fowl—Musculo—skeletal system—functional
anatomy in relation to respiration and flying, digestion and egg production.
1.5 Pharmacology and therapeutic drugs—Cellular level of
pharmacodynamics and pharmacokinetics. Drugs acting on fluids and electrolyte
balance. Drugs acting on Autonomic nervous system. Modern concepts of
anaesthesia and dissociative anaesthetics. Autacolds. Antimicrobials and
principles of chemotherapy in microbial infections. Use of hormones in
therapeutics—chemotherapy of parasitic infections. Drug and economic concerns in
the Edible tissues of animals—chemotherapy of Neoplastic diseases. Toxicity due
to insecticides, plants, metals, non-metals, zootoxins and mycotoxins.
1.6 Veterinary Hygiene with reference to water, air and
habitation—Assessment of pollution of water, air and soil—Importance of climate
in animal health—effect of environment on animal function and
performance—relationship between industrialization and animal agriculture—animal
housing requirements for specific categories of domestic animals viz. pregnant
cows and sows, milking cows, broiler birds—stress, strain and productivity in
relation to animal habitation.
2. Animal Diseases:
2.1 Etiology, epidemiology pathogenesis, symptoms, postmortem
lesions, diagnosis, and control of infectious diseases of cattle, sheep and
goat, horses, pigs and poultry.
2.2 Etiology, epidemiology, symptoms, diagnosis, treatment of
production diseases of cattle, horse, pig and poultry.
2.3 Deficiency diseases of domestic animals and birds.
2.4 Diagnosis and treatment of non-specific conditions like
impaction, Bloat, Diarrhoea, Indigestion, dehydration, stroke, poisoning.
2.5 Diagnosis and treatment of neurological disorders.
2.6 Principles and methods of immunization of animals against
specific diseases—herd immunity—disease free zones—‘zero’ disease
concept—chemoprophylaxis.
2.7 Anaesthesia—local, regional and general—preanesthetic
medication. Symptoms and surgical interference in fractures and dislocation.
Hernia, choking abomasal
displacement—Caesarian operations. Rumenotomy—Castrations.
2.8 Disease investigation techniques.—Materials for
laboratory investigation—Establishment of Animal Health Centers—Disease free
zone.
3. Veterinary Public Health :
3.1 Zoonoses.—Classification, definition, role of
animals and birds in prevalence and transmission of zoonotic
diseases—occupational zoonotic diseases.
3.2 Epidemiology—Principle, definition of
epidemiological terms, application of epidemiological measures in the study of
diseases and disease control. Epidemiological features of air, water and food
borne infections. OIE regulations, WTO, sanitary and phytosanitary measures.
3.3 Veterinary Jurisprudence—Rules and Regulations for
improvement of animal quality and prevention of animal diseases—State and
central rules for prevention of animal and animal product borne diseases—S P C
A—Veterolegal cases—Certificates—Materials and Methods of collection of samples
for veterolegal investigation.
4. Milk and Milk Products Technology :
4.1 Market Milk: Quality, testing and grading of raw
milk. Processing, packaging, storing, distribution, marketing, defects and their
control. Preparation of the following milks: Pasteurized, standardized, toned,
double toned, sterilized, homogenized, reconstituted, recombined and flavoured
milks. Preparation of cultured milks, cultures and their management, yoghurt,
Dahi, Lassi and Srikhand. Preparation of flavoured and sterilized milks. Legal
standards. Sanitation requirement for clean and safe milk and for the milk plant
equipment.
4.2 Milk Products Technology.—Selection of raw
materials, processing, storing, distributing and marketing milk products such as
Cream, Butter, Ghee, Khoa, Channa, Cheese, condensed, evaporated, dried milk and
baby food, Ice cream and Kulfi; by-products, whey products, butter milk, lactose
and casein. Testing, grading, judging milk products— BIS and Agmark
specifications, legal standards, quality control and nutritive properties.
Packaging, processing and operational control. Costing of dairy products.
5. Meat Hygiene and Technology :
5.1 Meat Hygiene.
5.1.1 Ante mortem care and management of food animals,
stunning, slaughter and dressing operations; abattoir requirements and designs;
Meat inspection procedures and judgment of carcass meat cuts—grading of carcass
meat cuts—duties and functions of Veterinarians in wholesome meat production.
5.1.2 Hygienic methods of handling production of meat—Spoilage
of meat and control measures—Post—slaughter physicochemical changes in meat and
factors that influence them—Quality improvement methods— Adulteration of meat
and detection—Regulatory provisions in Meat Trade and Industry.
5.2 Meat Technology.
5.2.1 Physical and chemical characteristics of meat—Meat
emulsions—Methods of preservation of meat—Curing, canning, irradiation,
packaging of meat and meat products, processing and formulations.
5.3 By—products—Slaughter house by—products and their
utilization—Edible and inedible by products—Social and economic implications of
proper utilization of slaughter house by-products—Organ products for food and
pharmaceuticals.
