ANIMAL HUSBANDRY

1. PREAMBLE

The syllabus has been structured to assess candidates’ basic knowledge and skills in the
production, processing, storage, packaging and marketing of farm animals and their products. It is
also intended to assess the capability of the candidates to pursue further training at the tertiary
level.

2. AIMS OF THE SYLLABUS

The syllabus will therefore seek to assess candidates’ knowledge and skills in

(1) basic animal production practices such as feeding, housing, pest and disease control;

(2) the efficient and effective management of animal enterprises;

(3) the application of environmentally friendly practices to sustain production;

(4) the identification of basic problems hindering the improvement of the Animal Industry;

(5) the efficient processing, preservation, packaging, storage and marketing of animals and
their products.

3. REQUIREMENTS

1. Schools offering Animal Husbandry are expected to raise at least one species of farm
animals from each of the following groups:

(a) Monogastrics e.g. poultry, pigs, rabbits.

(b) Ruminants e.g. goats, sheep, cattle.

(b) Non-traditional farm animals e.g. grasscutters,snails

2. It is recommended that the schools should have agriculture laboratories where specimens,
equipment and chemicals would be kept.

3. It is also recommended that candidates keep practical notebooks which should contain
records of activities undertaken and observations made on the school farm and on field
trips and of specimens collected.

4. EXAMINATION SCHEME

For candidates in Ghana only

There will be three papers, Papers 1, 2 and 3, all of which must be taken. Papers 1 and 2
will be a composite paper to be taken at one sitting.
PAPER 1: Will consist of fifty multiple choice objective questions all of which must be
answered within 1 hour for 50 marks.

PAPER 2: Will consist of six essay-type questions. Candidates will be required to

answer four questions within 2 hours for 80 marks.

PAPER 3: Will be a practical paper for school candidates or a test of practical paper for
private candidates. The paper will consist of four questions all of which must
be answered within 2 hours for 60 marks.

CONTENTS NOTES

A. INTRODUCTION TO
ANIMAL
HUSBANDRY

1. Meaning, scope and Knowledge of the meaning (rearing of

importance of animal farm animals), scope (nutrition, health,
husbandry etc.) and importance (source of food,
employment, income, etc) of farm
animals are required.

2. Problems in animal Knowledge and understanding of the

production problems in animal production in West
Africa and possible solutions to the
problems will be assessed.

3.Quality and Safety Description of the quality and safety

standard of animal food standards of animal food products.
products Practices for maintaining standards,
effect of consuming poor animal
products and roles of agencies involved
in the animal food products safety and
quality will be assessed.

4. Classification of farm Classification based on;

animals
1. Digestive system
(a) Ruminants e.g. sheep, goat, cattle
(b) Non-ruminants (monogastrics) eg.
poultry, pigs
(c) Non-ruminant herbivores e.g.
rabbits, grasscutter, guinea pigs.
2. Concept of traditional
(cattle, sheep, goat) and
 non-traditional farmanimals
(rabbit, grasscutter, snails).

B. ANATOMY AND
PHYSIOLOGY OF
FARM
ANIMALS

1. Meaning of the terms:

anatomy, physiology Understanding of the terms anatomy
and the external and physiology; and knowledge of parts
orientation of farm and positions of the various external
animals parts (orientation) of farm animals e.g.
the head of the cow is anterior to the
hind limb or udder; will be assessed.

2. Digestive System The main features of the digestive

(a) Comparative systems of ruminants, non-ruminant
anatomy of digestive herbivores and monogastrics and the
system of farm differences in structure and functions
animals will be assessed.

(b) Digestion and

Absorption Candidates’ understanding of digestion
processes in the processes in the various classes of farm
various classes animals, the role of specific enzymes in
of farm animals the digestion of specific nutrients e.g.
carbohydrates, proteins, fats and oils in
farm animals, and the structures and
processes involved in absorption of
nutrients will be assessed.

3. Central Nervous
System Ability to identify the parts of the CNS
(a) Parts of the Central and ANS and describe the mode of
Nervous System action of the CNS and ANS is required.
(CNS) and
Autonomic
Nervous System Knowledge of the functions of the ANS
(ANS) is required. The ability to explain how
nerve impulses are transmitted and how
homeostasis is ensured will also be
(b) Functions of the assessed.
ANS
Knowledge of what endocrine glands
are, their location in the body and
functions will be assessed.
(c) Endocrine System
 (i) Endocrine glands Hormones, their functions and mode of
and their functions action, and understanding of the need to
administer synthetic hormones will be
(ii) Hormones and assessed
their functions

The structure and functions of the

4. Integumentary, skeletal
integumentary (skin), skeletal and
and muscular systems
muscular systems will be assessed.

Understanding of reproductive terms

5. Reproductive System e.g. puberty, oestrous cycle,
oestrus/anoestrus, ovulation,
fertilization, libido, etc will be assessed.

Knowledge of the main features of the

(a) Anatomy of the reproductive system of poultry and
reproductive system livestock will be assessed.
of poultry and
livestock

Knowledge of the functions of the

(b) Functions of organs organs and parts of the reproductive
and parts of the system will be assessed.
reproductive system

The various stages in the reproductive

(c) Reproductive process (from puberty through mating
processes to parturition); differences between the
reproductive processes in poultry and
livestock will be assessed.
Knowledge of reproductive hormones
and their functions is also required.

Assessment will be on the various

6. Circulatory System organs of the system e.g. heart, blood
(a) Structure and vessels; tissues (blood, lymph) and cells
functions (blood cells); and their functions.
Differences between pulmonary and
systemic circulation will also be
assessed.

(b) Heart and Pulse Meaning of heart and pulse rate and the
rate interpretation of their values will be
assessed.
 Understanding of the term respiration
7. Respiratory System and its importance will be assessed.
(a) Meaning and
Importance of
Respiration
The structure and functions of the parts
(b) Structure and
of the respiratory system of livestock
Functions of the
will be required.
Respiratory System
Understanding of the term excretion and
8. Excretory System
its importance is required
(a) Meaning and
Importance of the
Excretion

(b) Structure and The structure and functions of the parts

Functions of the of the excretory system of livestock will
Excretory System be required.

(c) Excretory Products Examples of excretory products and

how they are eliminated from the body
is required.
C. ANIMAL NUTRITION
1. Introduction to Animal
Nutrition Understanding of the term nutrition and
(a) Meaning and its importance/role in animal production
Importance e.g. improves body resistance,
production level, etc. will be assessed.

Understanding of basic nutrition terms

such as nutrients, diet, ration,
roughages, malnutrition, concentrates,
etc will also be required.

The differences in the various modes of

(b) Modes of feeding
feeding in non-ruminant herbivores,
ruminants, carnivores and omnivores
will be required.
The influence of the type of dentition on
the mode of feeding of the animals will
also be required.

2. Feedstuffs and Feed

Supplements
(a) Types, composition Feedstuffs and supplements, their main
and functions of composition and functions of the major
 the feed nutrients nutrients will be required

(b) Classification of Ability to group feedstuffs according to

feedstuffs the major nutrients they supply will also
be assessed.

Ability to use simple food tests to detect

(c) Food tests
the presence of carbohydrates, fats and
oils, proteins in feedstuffs is required.
(d) Producers and Knowledge of major producers and
suppliers of suppliers of feedstuffs in the country is
feedstuffs and also required
supplements

3. Formulation and
Preparation of Animal
Feeds
(a) Common terms Understanding of the common terms
used in feed used in formulation such as dry matter,
formulation diet, metabolizable energy, malnutrition
etc. will be assessed.

(b) Factors considered Factors considered in the formulation of

in the formulation rations e.g. age, physiological state of
of ration the animal, cost of feed ingredients etc.
will be required.

(c) Steps in the Ability to use the Pearson Square

formulation of ration Method to formulate a balanced ration
is required.
4. Handling and Storage of
Animal Feeds
(a) Importance of feed
storage and Importance of feed storage and
features of features of the various feed storage
storage structures structures/containers will be required.

(b) Factors that affect Factors which affect the quality of

the quality of stored stored feed e.g. storage
feed temperature/ambient temperature,
humidity, water content, pests and
rodents will be required.
 Ability to follow procedures /practices
in the handling of stored feed e.g.
drying, fumigation, will also be
assessed.

5. Record keeping and Ability to keep feed records and

estimation of cost of estimate the cost of prepared feed will
prepared feed be assessed.
6. Pests of stored feed and Ability to identify common pests of
their control stored feeds, the effects of pests on
stored feed (e.g. damage,
contamination), preventive and control
measures of pests in feed will be
D. ANIMAL HEALTH assessed.

1. Meaning of terms Candidates will be assessed on their

understanding of the terms: disease,
pest and parasite.

2. Signs of good and ill- Knowledge of the characteristics of

health healthy and sick animals and ability to
describe the signs and symptoms of
disease in farm animals will be
assessed.

3. Factors that pre- Understanding of the factors and how

dispose animals to they predispose animals to diseases e.g.
diseases over crowding, poor nutrition, poor
housing,
Causes of stress and measures to reduce
stress in farm animals will be assessed.

4. Effects of diseases, Understanding of the effects of

pests and parasites on diseases, pests and parasites on the
animal production economic value of animals/ animal
products and income e.g. reduced
value/output, loss of income, reduced
quality of products, will be assessed.
5. Zoonotic diseases; their Understanding of the term zoonotic
importance and disease and its importance e.g. effect on
prevention human health and preventive methods
will be assessed.
6. Pathogens of farm
animal diseases
(a) Classification of Knowledge of the various classes of
pathogens pathogens (viruses, bacteria, fungi and
protozoa)
 Common pathogenic diseases and their
(b) Pathogenic
economic importance in animal
diseases and their production will be assessed.
economic
importance
(c) Principles for Principles for prevention and control of
prevention and diseases (e.g. nutrition, vaccination, )
control of with respect to cost, suitability and
diseases of farm efficiency;
animals Ability to use prophylactics
(coccidiostat, anti-biotics, anti-stress
drugs, vitamins) to control animal
diseases will be assessed.

(d) Management
practices in the Practices such as deworming, dipping,
prevention and dusting, treatment of wounds and sores,
control of diseases spraying and fumigation of animal
of farm animals houses, drug administration and
precautions to be taken in the use of
drugs for disease control will be
assessed.
7. Ectoparasites and
endoparasites

(a) Types and Knowledge of the two main types of

examples parasites (ecto and endoparasites) and
of parasites examples is required.

(b) Structure, life cycle

and mode of The structure, life cycle and mode of
feeding feeding of the common types of endo-
and ectoparasites will be required.
(c) Conditions that
Conditions that affect parasite
influence parasite population, and how they could be
population changed to reduce parasite population
will be assessed.

8. Prevention and control Measures such as deworming,

of parasites drenching, dipping, farm sanitation etc,
the use of appropriate equipment and
chemicals in the prevention and control
of parasites will be assessed.

9. Economic importance
The economic importance of
of parasites ectoparasites and endoparasites (i) on
 the host e.g. ectoparasites damage skin
and hides, suck blood. Endoparasites
damage internal organs
(ii) on animal products e.g. loss of
income, increased expenditure due to
E. GENETIC control measures, etc. will be assessed.
PRINCIPLES AND
ANIMAL
IMPROVEMENT

1. Heredity, basic genetic

terms and Mendel’s first
Candidates will be assessed on their
law of inheritance
understanding of heredity and
associated genetic terms (e.g. gene,
genotype, phenotype, sex-linkage) in
animals, the processes of cell division
(meiosis and mitosis) and inheritance of
traits;
Mendel’s first law of inheritance of
genes
2. Meaning, objectives
and benefits of animal
Understanding of the term animal
improvement
improvement and knowledge of the
objectives and benefits of animal
improvement e.g. disease resistance,
better growth rate, will be assessed.
3. Performance traits of
Ability to analyze data to determine
improved and
superiority of improved animals based
unimproved animals
on genotype and phenotype will be
assessed.

4. Methods of animal
improvement;
The different methods of animal
advantages and
improvement (introduction, selection,
disadvantages
breeding), types of breeding (e.g. cross
breeding, line breeding), advantages
and disadvantages of the different
methods of animal improvement will be
required.
5. Nutritional and
environmental factors
Nutritional and environmental factors
affecting animal
that affect animal improvement will be
improvement
assessed

6. Artificial Insemination
 (a) Meaning and
process of Understanding of the term artificial
artificial insemination, the ability to describe A.I.
insemination technique and name of tools and
(A.I.) equipment used in the process are
required.
(b) Advantages of
A.I. Advantages in the use of A.I. will be
required.

(c) Signs of heat Ability to detect heat in farm animals

(oestrus) and through knowledge of signs of heat and
handling the proper handling procedures in the
procedures in the collection and storage of semen will be
collection and assessed
storage of semen

F. INTRODUCTION TO
ENVIRONMENTAL
PHYSIOLOGY
1. Internal and external
environment of animals Candidates will be assessed on what
constitutes the internal environment
(e.g. blood glucose level, body
temperature) and external environment
(e.g. ambient temperature, humidity,
wind) of animals and examples of
acceptable levels of constituents of
these environments

2. The role of the nervous

and endocrine systems The role of the nervous and endocrine
in homeostasis and systems in creating environmental
animal’s response to awareness in animals, their responses to
stimuli stimuli and maintenance of homeostasis
e.g. normal levels of body
Temperature

espiration; heart rate is required.

Knowledge of physiological and
behavioural responses of animals to
heat, cold, exercise, etc is also required.
3. Determination of room
temperature, body Knowledge of equipment employed in
temperature and the measurement of temperature,
respiration rate in farm humidity, respiration rate, heart beat,
animals etc. and the ability to use the equipment
 and interpretation of generated data are
required
4. Effects of climate on
farm animals Indirect and direct effects of climate on
farm animals (e.g. disease prevalence,
feed quality and quantity, heat stress,
increased abortion) will be assessed.

Understanding of the terms thermo-

neutral zone and optimum temperature
and their relation to animal productivity
will be assessed.
5. Modification of animal
environment and
Ways of modifying the environment
management pratices to
e.g. provision of appropriate housing,
reduce stress on
shading, cooling; and management (e.g.
animals
better feeding, time of grazing, etc.) on
improved animal productivity will be
assessed. Strategies to minimize stress
e.g. design and lay-out of houses,
provision of cool water, modified
feeds, proper timing of drug
administration will also be assessed.

G. MONOGASTRIC
AND
DOMESTIC PET
PRODUCTION

1. Poultry production
(a) Definition and
characteristics of Candidates will be assessed on their
poultry understanding of the term poultry and
knowledge of the characteristics of
poultry e.g. possession of beaks, wings,
(b) Classes of poultry feathers.

Knowledge of the different types of

poultry e.g. chicken, turkey, ducks,
Guinea fowls and ostriches will be
(c) Breeds and types assessed.
of poultry
Knowledge of the breeds of the various
types of poultry:
Chicken e.g Rhode Island Red,
Plymouth Rock;
Guinea fowl e.g.Grey, Red-wattled
(Pearl variety);
 Turkey e.g. Broad Breasted Bronze:
Ducks e.g. Muscovy, Khaki Campbell;
Ostriches e.g. Blue Neck, Red Neck
will be assessed.

(d) Importance/role of
poultry production The importance of the production of the
various types of poultry will be
assessed.

(e) Systems of poultry

Production The various systems of poultry keeping
and the advantages and disadvantages
of the various production systems:
extensive, intensive, semi-intensive
systems will be required.
(f) Incubation and
Hatchery Practices Understanding of terms such as fertile
(i) Terminologies egg, hatchability, incubation and
broodiness will be assessed.

(ii) Natural and

Artificial Ability to describe and differentiate
Incubation between natural and artificial
incubation, the advantages and
disadvantages of each method of
incubation will be assessed.
(iii) Selection of eggs
for Hatching Knowledge of the characteristics of
eggs suitable for hatching and the
ability to select them for hatching are
required.
(iv) Conditions
necessary for Knowledge of the incubation period of
hatching of eggs the types of poultry and the conditions
necessary for hatching of eggs will be
assessed.
(v) Incubation Process
Ability to describe the process of
incubation and knowledge of hatchery
practices that would ensure production
of healthy chicks e.g. fumigation,
temperature will be assessed.

(vi) Candling of Eggs

Understanding of the process of
candling of eggs is required.
(vii) Marketing of day-
 old chicks
Techniques and precautions for the
marketing of day-old chicks will be
assessed.

(g) Management Practices

Management practices i.e. housing,
breeding, brooding, feeding, sanitation,
pest and disease control, identification,
record keeping, etc. will be assessed.
(h) Processing
and marketing
Knowledge and understanding of the
of Poultry
activities involved in the processing and
marketing of poultry i.e. slaughtering
and Processing, Quality Control,
Packaging, Preservation and Storage,
Marketing Outlets, transportation and
advertisement will be assessed.
(i) Prospects of producing
the various types of
The prospects for keeping the various
poultry
types of poultry, consumer preferences,
market availability, cost etc will be
assessed.
2. Pig Production
(a) Types, breeds and
Candidates will be assessed on their
characteristics
knowledge of
(i) Types of pig. i.e. bacon,
lard and pork types
(ii) Breeds of pig e.g.,
Yorkshire, Ashanti
Black, Large White, Landrace, and
(iii) The characteristics of the breeds of
(b) Importance of pig
pig.
production
The importance of pig production to the
economy i.e. source of employment,
income, insulin used in pharmaceutical
industries etc will be assessed.
(c) Systems of
keeping pigs
Candidates’ understanding of and
ability to describe the various
management systems of pig production
i.e. Intensive, Semi-intensive and
Extensive systems will be assessed.
The advantages and disadvantages of
each of the management systems will
also be assessed.
(d) Management
 practices
The various management practices used
in pig production e.g. breeding, housing
(e) Slaughtering, amd feeding will be assessed.
processing and
marketing of pigs Knowledge and techniques of
slaughtering, processing and marketing
practices, e.g. bacon making, quality
control, packaging, storage,
identification of marketing outlets,
3. Domestic Pets advertisements etc. will be assessed.
(a) Meaning and
Importance of pets The meaning of the term ‘pet’; (e.g. cat,
dog, parrot) and the important roles pets
play in the society e.g. security, income,
shepherding, companionship are
required.
(b) Management of pets

The management practices in the raising

of pets such as housing, feeding,
sanitation, breeding, grooming and care,
pests and diseases and their control will
be assessed. The importance of pet
licencing and regular vaccination will
(c) Training of Pets be assessed.

Knowledge of animal behaviour and

reasons for training of pets is required.

(d) Marketing of pets

Marketing strategies and value chain

(H) RUMINANT process in the marketing of pets will be
PRODUCTION assessed.
1. Sheep and goat
production.

(a) Common
Breeds,
Distribution and The common breeds of sheep and goats
Characteristics and their geographical distribution will
be assessed.

The distinguishing features between

sheep and goats, as well as the
characteristics of the breeds e.g. body
size, nature of hair cover and horn
shape will also be assessed.
(b) Importance of
sheep and goats
The importance of sheep and goats i.e.
Social e.g. religious; Economic e.g.
income, hides and skin for leather etc;
Nutrition e.g. meat for food etc. is
(c) Management required.
Practices
Production requirements using a value
chain approach is required.
Management practices in the production
of sheep and goats such as
hoof trimming, housing, feeding,
sanitation, disease and pest control are
also required. Ability to determine the
(d) Common parasites age of sheep and goat by the dentition
and diseases and will be assessed.
their control
Common parasites (ticks and worms)
and diseases of sheep and goats e.g
anthrax, mastitis, foot rot;
(e) Processing and signs/symptoms of infection and control
marketing measures will be assessed.

Techniques involved in the processing

and marketing of sheep and goats to
ensure meat quality, safety and
consumer satisfaction including
slaughtering and processing, quality
2. Beef Cattle Production control, preservation and storage,
packaging, advertising and marketing
(a) Breeds and outlets will be assessed.
characteristics

Common breeds of beef cattle in West

Africa and Europe; and the
(b) Importance of characteristics and general structure of
beef cattle breef breeds will be assessed.
production
The importance of beef cattle
production i.e. nutritional value of beef,
use of hides, horns, bones and manure,
(c) Common social and economic value of beef and
Production live cattle will be assessed.
Systems
The common production systems of
beef cattle e.g. Extensive, pastoral,
agropastoral, semi-intensive, intensive
feedlot,pastures), their characteristics
 and the strengths and weaknesses of
(d) Planning,production each system will be
and management of assessed.
cattle for beef and
traction The requirements, using value chain
approach for producing beef cattle;
selection of management system,
foundation stock, and qualities of bulls
and cows to be selected for traction will
e) General management be assessed.
practices
Skills in carrying out practices such as
housing, feeding, breeding, fattening,
etc. Knowledge of training of yoked
(f) Processing and cattle will be assessed.
marketing
Techniques of slaughtering and
processing of carcass, maintenance of
safety standards, packaging and sale of
(g) Major Problems in meat products will be assessed.
beef cattle production
The negative effects of poor
management of beef cattle on the
environment, as well as problems of
feed and water shortages, cattle theft
,pestsetc and their solutions will be
3. Dairy cattle production assessed.

(a) Breeds and

features of dairy .
cow Examples of pure and cross bred dairy
breeds in tropical and temperate
regions; and the distinguishing features
of dairy cow will be assessed.
(b) Characteristics,
sources and
importance of milk Knowledge of the composition and
nutritional value of fresh milk will be
assessed.

Knowledge of sources of milk such as

goats, sheep, buffaloes, camels and
cattle and the importance of milk from
dairy cattle including food,
income,employment, trade etc. will be
assessed.
c) Management practices

The requirements, using a value chain

 approach, for producing milk from
dairy cattle e.g. market demand for milk
and dairy products, inputs for producing
wholesome /healthy milk etc. Selecting
suitable breeds and management
systems will be assessed.
(d) Diseases and their
control
Knowledge of symptoms and methods
of controlling mastitis, tuberculosis and
(e) Production, processing ketosis is required.
and marketing of milk
and dairy products Equipment and tools required for
milking, milk handling and processing;
pasteurization of milk; examples of
products e.g. yoghurt, cottage cheese,
tinned milk, powdered milk will be
assessed.
(i) Knowledge of consequences of
consuming contaminated milk will be
assessed.
(ii) Knowledge in maintaining quality
and safety standards in milk processing
and marketing will be assessed.
Knowledge of packaging,storage and
marketing practices will also be
(f) Problems of dairy assessed.
cattle production in
warm climates Effects of warm climate on dairy
animals and milk production; and the
solutions to the problems will be
assessed.
I. RANGE AND
PASTURE
MANAGEMENT
1. Introduction to range
and pastures
(a) Basic Candidates will be assessed on their
understanding of the basic terms in pasture
terminologies in
and range management e.g. pasture, pasture
pasture and range rotation, stocking rate, range, forage crops
management
Types of pasture (natural/range and
(b) Types of pasture artificial/cultivated) and their features will
and their features be assessed.

(c) Importance of
pastures and forage
crops in animal
production The role of forage and pasture crops in
animal production will be assessed.
(d) Factors that affect the
 productivity of
different types of The factors that affect the productivity
pasture of different types of pasture eg. rainfall,
soil fertility, temperature, weeds, etc. is
required

(e) Major forage crops

Knowledge of the common and

scientific names of the major forage
crops and their classification are
(f) Poisonous plants in required.
pasture
Knowledge of poisonous plants in
pasture e.g. Lantana camara,
2. Pasture establishment Crotalaria rotundusis required.
and management

(a) Qualities of good

pasture and forage
species Knowledge of qualitites of good pasture
and forage species e.g. high
productivity,
(b) Establishment of palatability and fast growth is required.
pasture
Cultural practices associated with
pasture establishment e.g. site selection,
land preparation, methods of
propagation of pasture, their merits and
demerits, i.e. seeding, vegetative means
(c) Improving natural will be assessed.
Pastures
Understanding of the need to improve
natural pastures and the techniques for
improving natural pastures will be
required.
(d) Management of
cultivated pastures
Skills in managing cultivated pastures
e.g. control of fire, proper stocking rate,
disease prevention and control will be
(e) Harvesting of forage assessed.
crops
Knowledge of tools/equipment for
harvesting forage crops and yield
3. Forage conservation determination will be assessed.
and utilization

(a) Forage
conservation and
 its importance
Forage conservation and its importance;
the various forms of conserved forage
e.g. hay and silage; and differences
between hay and silage based on the
physical,chemical and nutritive
(b) Preparation of hay properties will be assessed
and silage

The processes and precautions in the

preparation of hay and silage e.g.
cutting herbage at the right time, proper
compacting, use of additives,etc will be
assessed.
(c) Utilization of crop
residue in feeding
animals
The different types of crop residue, the
merits and demerits of using
(J) NON-TRADITIONAL residue for feeding ruminants is
ANIMAL PRODUCTION required.

1. Rabbit and Grasscutter

Producation
(a) Common breeds

Knowledge of the common breeds of

(b) Importance of rabbits and grasscutter will be assessed.
producing rabbits
and grasscutters
Importance of producing the animals
e.g. source of meat, pelt, income, will
be assessed.
(c) Manangement
Practices

Production and management practices

i.e. housing, feeding, sanitation,
breeding, disease and pest control,
(d) Processing and record keeping will be assessed.
Marketing
Activities involved in the processing
and marketing of rabbits and grascutter
2. Snail Farming will be assessed.
(a) Meaning and
importance

Meaning and importance of snail

farming are required.
 (b) External features of
Snails

Knowledge of external features of snails

and their functions is required.

(c) Types of species

Knowledge of types of species used for

snail farming is required.
(d) Site selection

Factors to consider in site selection is

required.
(e) Management Practices

Management practices: housing, feeding,

sanitation, breeding, pest and disease
control, record keeping, processing and
marketing is required.

(f) Processing and

marketing of snails
Steps involved in processing snail as well as
marketing will be assessed.
(g) Establishing
enterprises in animal
husbandry (i) Knowledge of animal production
enterprises
(ii) Factors to be considered and
procedures in establishing animal
production enterprise will be
assessed.
1. Breeds of
Farm Animals. Ability to identify common types and
breeds of farm animals is required.
2. Classification of farm
Animals.
Ability to classify farm animals based
on the type of digestive system i.e
ruminants, non- ruminant
(monogastrics) and non-
3. Anatomy and ruminant herbivores is required.
Physiology of Farm
Animals. Ability to describe the orientation of
external parts of farm animals and to
draw and label animals and their parts
will be assessed.
 Ability to identify and draw the major
anatomical structures in the various
body systems; the differences between
the structures and their functions will
4. Animal Nutrition also be assessed.

Ability to identify common feedstuffs

and supplements e.g. maize, fish meal,
oyster shell; and state the major
nutrients they contain is required.
Ability to perform simple food tests for
carbohydrates, fats and oils and protein
is required.

Ability to formulate feed using the

Pearson Square Method, estimate cost
of prepared feed and keep feed records
will be
assessed.

Ability to identify pests of stored feed

and feedstuffs; their effects and control
measures will be assessed.
5. Main Pests and
Parasites of farm animals Ability to identify the main pests and
parasites of farm animals ( ectoparasites
and endoparasites); their effects and
control will be assessed.

Ability to draw and label the life cycles

of tapeworm and roundworm is
6. Diseases of farm required.
animals; their
prevention Ability to identify the main diseases of
and control farm animals, and causal agents is
required.
Simple preventive and control measures
such as drenching, dipping, spraying,
vaccination; and the various equipment
and tools used in their control are also
7. Artificial Insemination required.

Ability to identify the tools and

equipment used in artificial
insemination and their uses will be
8. Environmental assessed.
Physiology
Ability to identify and use equipment to
determine parameters such as
temperature, relative humidity,
 respiration rate and heart beat; and
interpret data will be assessed.

9. Management Practices

Ability to identify tools and equipment

used for management practices such as
housing, breeding, brooding, feeding,
identification, debeaking,
castration,dehorning, and candling; and
10 Animal Products their maintenance will be assessed.
and By-products
Ability to identify, and knowledge of
the uses of animal products and by-
products such as milk, skin, blood meal
11. Range and Pasture and feathers will be assessed.
Management
Ability to identify forage crops e.g.
Panicum maximum; Poisonous plants
e.g. Lantana camara; and conserved
forage e.g.hay and silage is required.

Ability to identify tools and equipment

used in the cultivation and managment
of pastures and conservation of forage
12. Animal Housing and is also required.
Structures
Ability to identify suitable material to
use in constructing animal houses and
structures e.g. cement, bamboo, wire
mesh and wood is required.

Ability to identify appropriate structures

for various farm animals e.g. hutches
for rabbits, open -sided houses for pigs.