(Download) CS (MAIN) EXAM:2020 ANIMAL HUSBANDRY (Paper II)
Exam Name: CS (MAIN) EXAM:2020 ANIMAL HUSBANDRY (Paper II)
Time Allowed : Three Hours
Q1.(a) Write short notes on paranasal sinuses of ox.
(b) Define autocoids and classify them. Describe clinical use of antihistaminic drugs.
(c) Key facilities required for farrowing pen and calf pen.
(d) Define convulsions and describe different conditions in which dairy cows show convulsions.
(e) What are the advantages and disadvantages of inhalation anaesthesia in animals ?
Q2.(a) Describe in detail the female genitalia of cow in relation to surface anatomy.
(b) Describe etio-pathogenesis, clinical signs and management of post parturient haemoglobinurea in buffaloes.
(c) Clinical use and mechanism of action of Ivermectin in controlling parasitic infestations.
Q3.(a) Write about the etiology, risk factors, pathogenesis, clinical symptoms and management of nitrate poisoning in the livestock.
(b) Describe major animal welfare issues related to industrialized animal production.
(c) Write indications and procedure of cornual nerve block in bovines.
Q4.(a) Write a detailed note on types of immunity. Differentiate between attenuated and inactivated vaccines.
(b) List the name, nature (sensory, motor & mixed), and distribution of cranial nerves in bovines.
(c) Elaborate effects of photoperiod on performance of various livestock species.
Q5.(a) Enlist the occupational zoonotic diseases and their causative agents, which are transmitted from animals to human beings.
(b) Write down FSSAI standards for different types of milk.
(c) Enumerate different poisons, which are commonly suspected in animals. Mention the material along with its quantity to be collected in order of its importance.
(d) Discuss in detail meat curing.
(e) Differentiate between PSE and DFD meat. Also write a short note on methods of fraudulent substitution of meat.
Q6.(a) Define homogenized milk and mention its advantages and disadvantages. Describe the methods of manufacture of homogenized milk.
(b) Describe through flow diagrams the steps involved in investigating a propagating epidemic and a point epidemic.
(c) Explain in detail the principle and different methods of meat preservation.
Q7.(a) Define cheese. Explain the manufacture of cheddar cheese with suitable flow diagram.
(b) Write in detail the strategies for the control and eradication of infectious disease.
(c) Explain the methods of collection, preservation and processing of glandular byproducts during slaughter.
Q8.(a) Enlist different byproducts produced during the preparation of milk products, and write in detail about their utilization.
(b) Classify grades of rabbit wool.
(c) Describe the methods to measure disease occurrence.
(d) What are the objectives of meat inspection ? Write in detail the procedure of postmortem inspection.