Module 2: Animal production and management

On completion of this module, students should:

1. Appreciate the role of animals;
2. Appreciate the importance of animal production to agriculture in the
region
3. Understand the role of genetics in farm animals
4. Understand the management practices associated with farm animals
5. Understand the impact of technology on animal reproduction; and,
6. Appreciate the importance of food security to animal production

1. Discuss the intentions between humans and animals;

Interactions to include how humans and animals are benefits to each

other:
(a) Social:
(i) Aesthetics;
(ii) Companionship; and,
(iii) Leisure activites.
(b) Economic:
(i) Food;
(ii) Sport activities;
(iii) Work/transport;
(iv) Experiments/research purposes;
(v) Employment;
(vi) Trade (products and by products); and,
(vii) Income and revenue

(c) Overview of the role of humans in animal protection.

2. Discuss the importance of micro livestock;
(i) Definition of micro livestock
(ii) Economic value of micro livestock

3. Explain how social and economic factors impact farm animal production;
 (a) Social and economic factors
(i) Education
(ii) Income/wealth;
(iii) Employment;
(iv) Culture;
(v) Location
(vi) Demographic; and,
(vii) Religion.

(b) The impact of the social and economic factors on areas of farm
animal production to be considered include:
(i) Genetics and breeding
(ii) Nutrition and feeding;
(iii) Housing and the environment;
(iv) Health and diseases;
(v) Socio-economic (location of the animal, waste management,
security, animal aggression); and,
(vi) Marketing.

4. Explain the ways in which breeding can be used to improve animal

production;
(a) Overview of breeding
(i) Type versus breed; and,
(ii) Temperate and tropical breeds.

(b) The importance of genetic inheritance:

(i) Improved appearance;
(ii) Environmental adaptation;
(iii) Production:
 Fertility
 Yields; and,
 Growth rate.
(iv) Pests and disease resilience

Types
In genetics, a type is a population of animals that breed true and there is no
genetic history and record or heard book, for example, Trinidad and Tobago
buffalypso.
Breed
A population of animals that breed true and their genetic history is recorded in a
herd book, for example, Barbados Black Belly and Jamaica Hope.

5. Recommend suitable reproductive management practices used with farm

animals;
Reproductive management criteria:
(a) Selection of breeding stock:
(i) Age and weight;
(ii)Breed;
Lineage
Pedigree records; and,
Body conformation

(b) Mating systems (random, selective and controlled artificial

insemination)
(c) Pregnancy/gestation:
(i) Nutrition
(ii)Housing/environmental condition;
Sanitation; and,
Health and safety.

(d) Parturition:
(i) Suitable conditions;
(ii)Nest boxes/farrowing crates/bedding; and’
(iii) Protection of young
(e) Lactation
(i) Nutrition; and,
(ii)Sanitation.
(f) Weaning:
(i) Agr at weaning; and,
(ii)Nutrition (young and mother)
 Farm animals to include: sheep, goats, pigs, chickens, rabbits, cattle.
Advances in reproductive techniques:
6. Examine the importance of technology in animal reproduction;
Advances in reproductive techniques:
(a) Sperm sexing
(b) Oestrus synchronisation; (artificial insemination/ insemination or
natural breeding);
(c) Embryo transfer; and,
(d) Cloning
(i) Types of cloning;
- Recombiant DNA;
- Reproductive cloning;
- Therapeutic cloning; and,
- Genetical engineering (transgenetic animals)
(ii) Advantages and disadvantages in cloning; and,
(iii) Issues governing cloning and other reproductive techniques.

7. Examine suitable nutrition management practices associated with farm

animals;
(a) Selection of the types of feed:
(i) Age and stage of growth of the farm animal;
(ii)Nutrient content of the feed; and,
(iii) Purpose of rearing the animal.

(b) Utilisation of Feed Conservation Ratio (FCR):

(i) Definition of FCR;
(ii)FCR calculation; and,
(iii) FCR interpretation.

(c) Utilisation of feed additives and growth promoters to enhance

production.
(d) Nutritive value versus feeding value:
(i) Forages grasses, legumes, fodder crops, hay and silage; and,
(ii)Concentrates.
 (e) Nutritive value versus feeding value:
(i) Forages grasses, legumes, fodder crops, hay and silage; and,
(ii)Concentrates.
(f) Management of grazing system in satisfying nutritional requirements
(i) Continuous grazing;
(ii)Rotational grazing; and,
(iii) Zero grazing.

Farm animals include: chicken, rabbits, pigs, cattle, sheep, goat.

8. examine the effect of different conditions on the growth of broiler
birds;
Conditions affecting the growth of broiler birds:
(a) Nutrition – type of feed, Feed Conversion Ratio (FCR)
(b) Light (presence and absence
(c) Stocking density
(d) Temperature; and,
(e) Ventilation.

9. design suitable housing for fam animals in the region;

Features of suitable farm housing to include:
(a) Security from (predators, praedial larceny);
(b) Brooding/parturition structures;
(c) Adequate feeding and watering structures (feeding toughs);
(d) Ventilation/temperature control (roof, florr and wall design, west east
orientation);
(e) Biodiversity (foot baths, hand sanitizers, sanitation)
(f) Light including the use of solar photovoltaic to provide electricity and
enrgy efficient lighting;
(g) Stocking density
(h) Transportation; and,
(i) Loading areas
10. examine the major health concerns of farm animals in the region;
(a) characteristics of a healthy animal
(i) Appearance;
(ii) Appetite;
(iii) Body colour;
(iv) Body temperature; and,
(v) Steady gait.

(b) internal and external parasites (including life cycles and the impact on
health):
(i) Internal parasites: round worms, liver fluke, tape worms; and,
(ii) External parasites: ticks, mites, flees, lice

(c) Causative agents and symptoms of major disease: mastitis,

coccidiosis, footrot, anthrax, snuffles, chronic respiratory diseasde
(CRD), scouring and zoonoses,
(d) Prevents measures (Bio security)
(i) Isolation
(ii)Traffic control; and,
(iii) Sanitation.
(e) Treatment and control of the major diseases:
(i) Medication;
(ii)Vaccination;
(iii) Quarantine; and,
(iv) Culling

11. Examine the relevance of food security to animal production; and,

Food security:
(a) Definition of food security (FAO):
food security exists when all people, at all times, have physical and
economic access to sufficient, safe and nutritious food that meets their
dietary needs and food preferences for and active and healthy life.
Pillars of food security:
- food availability;
- food access;
- utilization; and,
- stability.
 (b) the impact of food security on the region including bio security.
(Consider policies, regulations, surveillance and monitoring.)

(c) the impact of food accessibility and availability.

(d) the impact of food accessibility and availability.

(e) ways of ensuring food security to include but not limited to:
(i) education and training;
(ii)climate smart agriculture:
- increase production; and,
- appropriate technologies.
(iii) increase neo-tropical animals.

12. Expalin the management practices involved in aquaculture.

(a) Definition of aquaculture.

(b) Management practices to include:

(i) pond management;

(ii) nutrition system;

(iii)aeration;

(iv) water management;

(v) pH control;

(vi) algae bloom management; and,

(vii) stocking density.

Integrated aquaculture system

(rearing of ducks above fish pond and sheep around and above fish pond)
Module 3: livestock products
GENERAL OBJECTIVES
On completion of this Module, students should:
1. understand slaughtering and post slaughtering procedures;
2. demonstrate an understanding of the techniques involved in processing
animal products;
3. understand the importance of food security and food safety in processing
animal products;
4. develop skills in marketing livestock products;

1. Examine the established procedures for slaughtering of farm animals;

(a) Procedures included in the following activities:
(i) Ante – mortem inspectiion:
- Conditions score (signs of a healthy animal, readiness for
slaughter – purpose);
- Pre – slaughtering activities (transport, time of day); and,
- Sanitation and safety practices.
(ii)Slaughtering:
- Method:
 Restraint devices;
 Stunning (manual and mechanical/electrical); and,
 Killing and bleeding.
- Sanitation.

Mention religious or ritual practices

Farm animals to include sheep, goats, pigs, chicken, rabbits, cattle.
(b) The use of technology in slaughtering activities (stunning).

2. Examine the established procedures for post slaughter handling of farm

animals;
(a) Procedures included in the following activities:
(i) Post slaughter handling:
 - Removal of feathers/hair/skin;
- Evicretion (removal of entrails); and,
- Removal of feet/neck/hooves.
(ii)Postmortem inspection by qualified personnel:
- Carcass and organs;
- Meat; and,
- Blood.

(iii) Conditioning and aging to improve quality (draining,

chilling, freezing).
(iv) Carcass fabrication:
- meat cuts; and,
- Organ and other products for example liver, heart, lungs, feet,
intestines.
(v) Use of offal, blood and skin/hide/hairs.

(b) The use of technology in post slaughtering activities. For example,

chilling, and vacuum packaging.

Farm animals to include sheep, goats, pigs, chicken, rabbits, cattle.

3. Examine the processing methods used to prepare animal products;
(a) Overview of processing:
(i) Definition; and,
(ii)Benefits.
(b) Explanation of the processes (to include environmentally friendly and
energy saving methods):
(i) Meat, fish and poultry:
- Curing;
- Cooking;
- Chilling;
- Freezing;
- Fermentation;
- Salting;
- Pickling;
- Smoking; and,
- Canning.
 (ii)Non meat (yoghurt, cheese, butter):
- Pasteurisation;
- Churning;
- Fermentation
- Canning/bottling/vacuum packaging.

(c) Factors to consider when selecting animal products for processing:

(i) Quality (age, colour, marbling, texture, smell); and,
(ii)Purpose:
- meat (canned meat, salted meat, pickled meat); and,
- non meat (yoghurt, cheese, butter).

(d) Good manufacturing practices to be considered to prevent spoilage

and contamination during processing:
(i) sanitation;
(ii)storage;
(iii) temperature;
(iv) product selection; and,
(v) consider the use of renewable energy resource for electricity
generation.

Farm animals to include chicken, rabbits, pigs, cattle, sheep/goats.

4. Design a food safety strategy for animal products;

(a) Food safety:
(i) definition of food safety (FAO):
food safety is defined as the assurance that food will not cause
harm to the consumer when it is prepared and/or eaten according to its
intended use; and,
(ii) the impact of potential food hazards from animal products to
humans
(bacterial spoilage, contamination, allergens).

(b) Food safety strategy for Hazard Analysis

 Critical Control Point (HACCP):

(i) application of the seven principles governing HACCP (from farm to fork) to
animal products (slaughtering, processing, packaging, storage, retail):

- principles:

 conduct a hazard analysis;

 determine critical control points;
 Establish critical limits;
 Establish monitoring procedures;
 Establish corrective actions;
 Establish verification procedures; and,
 Establish record keeping and documentation procedures.

5. Evaluate the impact of processed animal products on food security in

animal production;
Ways in which processing of animal products ensures food security to
include but not limited
(a) efficient utilisation of animal products and by-products (include
benefits to small entrepreneurs);
(b) increase utilisation of products from local animals;
(c) extension of shelf life;
(d) greater affordability; and,
(e) greater availability.
6. Develop marketing plans for animal commodities;
(a) Overview:
(i) definition of marketing;
(ii) types of market:
- perfect competition;
- imperfect competition;
- oligopoly; and,
- monopoly.
(iii) Components of market research:
 target market;
 market size; and,
 competition.
 Types of marketing strategies to include but not limited to paid
(iv)
advertising, relationship marketing, internet marketing, word of
mouth).
(b) The use of market research to determine:
(i) product:
 factors affecting the demand for livestock products; and,
 Types of product (market leader, market follower, market challenger).
(ii) price:
 pricing strategies, for example, competitive, skimming, penetration, cost-
plus, and price bundling;
(iii) Place (channels distribution) - movement of the product to the customer:
 indirect; and,
 direct.
(iv) promotion:
 selling;
 product sampling;
 sales promotion; and,
 advertising (social media, print, radio and television).