NEB Class 12 Science Non-ruminant Production and Management Question Paper 2082 (Set D) Nepal

Rabbit is a monogastric herbivore (hindgut fermenter).

The domestic pig is Sus scrofa domesticus.

An incubator maintains the conditions (temperature, humidity, turning) needed for hatching eggs.

Oxytocin triggers/facilitates parturition (uterine contractions).

The Large White (Yorkshire) pig originated in England.

The ideal brooding temperature for turkey poults in the first week is about 32–35°C.

Chyanta is a native horse/pony breed of Nepal.

The pug originated in China.

Castration of piglets is typically performed at 1–2 weeks of age to reduce stress.

Digestive System of Poultry

Illustration (described): Food passes in sequence through the following parts, arranged head-to-tail:

Beak → Mouth → Oesophagus → Crop → Proventriculus → Gizzard → Small intestine (duodenum, jejunum, ileum) → Caeca (two blind sacs) → Large intestine → Cloaca → Vent

Accessory organs: liver, gall bladder and pancreas open into the duodenum.

Functions of Each Part

The liver/gall bladder supply bile (fat emulsification) and the pancreas supplies digestive enzymes.

Common Indigenous (Native) Breeds of Pig in Nepal

1. Chwanche (Chwanche/Banmpudke)
2. Hurra (Hurrah)
3. Bampudke
4. Pygmy hog (in the Terai) (local wild-type small pig)

Key Characteristics

• Small body size and low body weight – adults are light (often 20–40 kg), so meat yield per animal is low.
• Black or dark coloured coat, usually with coarse bristles.
• Highly hardy and disease-resistant; well adapted to harsh hilly and Terai climates and able to survive on poor-quality, locally available feed and kitchen waste (good scavengers).
• Slow growth rate and late maturity, but good mothering ability and reasonable prolificacy under local conditions.
• Long, narrow snout with a slightly concave/straight face and small ears.
• Reared mainly by ethnic and indigenous communities for local meat consumption and as a low-input source of income.

Common Diseases of Ducks

1. Duck plague (Duck viral enteritis) – caused by a herpesvirus; causes high mortality, diarrhoea and haemorrhage.
2. Duck cholera (Fowl cholera / Pasteurella multocida) – bacterial; sudden death, greenish diarrhoea, fever.
3. Duck virus hepatitis – acute viral disease of ducklings with high mortality and liver damage.
4. Aflatoxicosis – poisoning from mouldy/fungal-contaminated feed.
5. Worm and ecto-parasite infestations.

Prevention and Control

• Vaccination against duck plague and duck cholera at the recommended age.
• Strict sanitation and hygiene – clean, dry housing; regular disinfection of sheds, feeders and water sources.
• Good biosecurity – isolate new and sick birds, control visitor/vehicle movement, dispose of dead birds properly.
• Provide clean drinking water and fresh, non-mouldy feed (prevents aflatoxicosis and bacterial infection).
• Regular deworming and parasite control.
• Avoid overcrowding and ensure proper ventilation to reduce stress and spread of disease.

Common Breeds of Dogs

1. German Shepherd (Alsatian)
2. Labrador Retriever
3. Pug
4. Tibetan Mastiff
5. Pomeranian (Spitz)
6. Bhote Kukur (Himalayan Sheepdog) – indigenous to Nepal.

Characteristics

(General points: dogs differ in size, coat, temperament and use — guarding, herding, hunting/retrieving or companionship.)

(a) Advantages of Debeaking in Poultry

Debeaking (beak trimming) is the removal of the tip of the beak. Its advantages are:

• Prevents cannibalism and feather pecking, reducing injuries and deaths in the flock.
• Reduces feed wastage (birds throw out less feed while eating).
• Controls vices such as egg eating and toe pecking, and reduces fighting, improving uniform growth and egg production.

(b) Methods to Prevent Unwanted Pregnancies in Dogs

1. Spaying (ovariohysterectomy) – surgical removal of the ovaries and uterus of the bitch; permanent prevention.
2. Castration (neutering) of the male dog – surgical removal of the testes.
3. Hormonal contraceptives / injections or pills (e.g. progestin-based) to suppress the heat cycle (used under veterinary advice).
4. Physical separation / confinement of the bitch during the oestrus (heat) period so she does not meet intact males.
5. Leashing and close supervision during heat to avoid accidental mating.

(a) Care and Management of Sows

• Pregnant (gestating) sow: provide a balanced ration adequate in protein, energy, minerals and vitamins; avoid overfeeding to prevent fat sows and farrowing difficulty. Give clean water, exercise and a quiet, comfortable pen. Deworm and vaccinate before farrowing.
• Farrowing: move the sow to a clean, disinfected, draught-free farrowing pen about a week before delivery; provide bedding and a creep/heat source for piglets; watch the sow at farrowing.
• Lactating sow: feed a high-plane lactation ration with plenty of water for good milk yield; keep the pen clean and dry; protect piglets from being crushed (farrowing crate/guard rails).
• Maintain hygiene, control internal/external parasites, and ensure proper care of teats and udder.

(b) Management of the Breeding Boar

• Select a boar that is healthy, well-grown, of good breed and sound libido and fertility.
• House the boar separately in a strong, spacious, well-ventilated pen and allow regular exercise to keep it fit and prevent obesity.
• Feed a balanced ration (not too fat, not too thin) with adequate protein, minerals and vitamins.
• Use the boar for service in moderation (controlled mating frequency) to avoid over-use; rest after service.
• Maintain good hygiene, regular deworming, vaccination and health checks; keep mating records and check semen quality periodically.

(c) Prevention and Control of Swine Fever

Swine fever (Classical/African swine fever) is a highly contagious viral disease.

• Vaccination of pigs against classical swine fever (where vaccine is available).
• Strict biosecurity and quarantine – isolate new and sick animals; restrict movement of people, vehicles and animals.
• Disinfection of pens, equipment and premises; proper disposal (burial/burning) of carcasses.
• Avoid feeding uncooked swill / infected pork waste.
• Slaughter and culling of infected/in-contact pigs and reporting to veterinary authorities to control outbreaks.

(a) Housing and Brooding Management of Turkey

Housing:

• Provide a well-ventilated, dry, clean and predator-proof house with adequate floor space (turkeys need more space than chickens).
• Ensure deep, dry litter (paddy husk/wood shavings), good drainage and protection from rain, draught and direct sun.
• Supply sufficient feeders, drinkers and roosting space; avoid overcrowding to reduce stress and disease.

Brooding management:

• Brooding is the artificial rearing of poults that cannot regulate body temperature.
• Maintain a brooder temperature of about 32–35°C in the first week, then reduce by ~3°C each week until ~21°C / weaning of heat.
• Use a brooder guard (chick guard) to keep poults near the heat source; provide 24-hour light and warmth initially.
• Provide clean water and easily accessible starter feed; teach poults to eat and drink (they are slow starters).
• Maintain hygiene, correct humidity and ventilation, and watch for chilling or piling.

(b) Prevention and Control of Diseases in Quail

Common quail diseases include coccidiosis, ulcerative enteritis, fowl pox, Newcastle disease and aflatoxicosis. Preventive and control measures:

• Vaccination against diseases such as Newcastle disease and fowl pox where required.
• Good sanitation and hygiene – clean, dry, disinfected cages/houses; regular cleaning of feeders and waterers.
• Biosecurity – isolate new/sick birds, control visitor and rodent access, dispose of dead birds properly.
• Provide clean water and good-quality, non-mouldy balanced feed (prevents aflatoxicosis and coccidiosis).
• Avoid overcrowding and maintain proper ventilation to reduce stress.
• Use coccidiostats / appropriate medication under veterinary advice and deworm regularly; isolate and treat sick birds promptly.