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(Syllabus) Punjab PSC (Main): Combined State Civil Services Exam - Animal Husbandry & Veterinary Science
Punjab Public Service Commission
SYLLABI FOR THE EXAMINATION PART-B MAIN EXAM
ANIMAL HUSBANDRY AND VETERINARY SCIENCE
PART-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
function metabolism 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 zon
3. Veterinary Public Health :
3.1 Zoonoses.—Classification, definition, role of animals and birds in
prevalence andtransmission of zoonotic diseases—occupational zoonotic diseases.
3.2 Epidemiology—Principle, definition of epidemiological terms, application ofepidemiological measures in the study of diseases and disease control.
Epidemiologicalfeatures of air, water and food borne infections. OIE regulations, WTO, sanitary
andphytosanitary measures.
3.3 Veterinary Jurisprudence—Rules and Regulations for improvement of animal
quality andprevention of animal diseases—State and central rules for prevention of animal
andanimal product borne diseases—S P C A—Veterolegal cases—Certificates—Materialsand 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
theirmanagement, yoghurt, Dahi, Lassi and Srikhand. Preparation of flavoured and
sterilizedmilks. 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,
distributingand 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
dressingoperations; abattoir requirements and designs; Meat inspection procedures and
judgmentof carcass meat cuts—grading of carcass meat cuts—duties and functions of
Veterinariansin wholesome meat production.
5.1.2 Hygienic methods of handling production of meat—Spoilage of meat and
controlmeasures—Post—slaughter physicochemical changes in meat and factors that
influencethem—Quality improvement methods— Adulteration of meat and detection—Regulatoryprovisions in Meat Trade and Industry.
5.2 Meat Technology.
5.2.1 Physical and chemical characteristics of meat—Meat emulsions—Methods ofpreservation 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
inedibleby products—Social and economic implications of proper utilization of slaughter
houseby-products—Organ products for food and pharmaceuticals.
5.4 Poultry Products Technology—Chemical composition and nutritive value of
poultrymeat, pre—slaughter care and management. Slaughtering techniques, inspection,
preservation of poultry meat and products. Legal and BIS standards.Structure, composition and nutritive value of eggs. Microbial spoilage.
Preservation andmaintenance. Marketing of poultry meat, eggs and products. Value added meat
products.
5.5 Rabbit/Fur Animal farming—Rabbit meat production. Disposal and utilization
of fur and
wool and recycling of waste by-products. Grading of wool.