This topic entails the following:

• Raising young stock
• Milk and milk components
• Milk secretion and milk let-down
• Correct milking techniques
• Marketing of milk and beef.

            The following relevant questions and their answers in this topic will greatly motivate and help

            the user to comprehend and understand the required concepts and practices:

1. What is “calf crop” in beef production?
2. a) Describe the procedure of hand milking in a dairy cow                                                
3. b) Explain the practices observed in clean milk production                                                 
4. Give two reasons for washing a cow’s udder with warm water before milking
5. Give two roles of uterus in egg formation process
6. The diagram below is a structure of part of a cow’s udder

            (i) Name the parts labeled M, N, and O on the diagram above                                            

(ii) State the functional difference between the following hormones which influence milk

      let-down;

    (a) (i) Oxytoxin

        (ii) Adrenalin

   (b) Mention three qualities of clean milk   

6. Give four characteristics of clean milk                   
7. State three maintenance practices carried out on a milking machine     
8. State four reasons for feeding Colostrums to calves immediately after calving   
9. Give three ways of stimulating milk let down in a dairy cow
10. a) Describe the operational differences of a disc plough and mould board plough
11. b) Explain six marketing problems affecting dairy farming in Kenya
12. c) State four reasons for culling a boar
13. List three advantage of artificial method of calf rearing   
14. State three methods that may be used to improve milk production in a breed

            of indigenous goats                                                                                                                

13. (a) Outline ten physical characteristics between a good layer and a poor layer in a deep

                  litter house                                                                                                                       

            (b) Describe five factors that influence milk production in a dairy herd                              

14. a) State two reasons for washing the udder of a cow with warm water before milking.
15. b) Name the hormone that causes each of the following in dairy cows:.
16. i) milk letdown.
17. ii) lactogenesis
18. State four methods of increasing the depth of penetration of a disc harrow.
19. List four farm machines implements that obtain power from P.T.O shaft of a tractor
20. List two  tractor  drawn implements used for  breaking  hardpan  in  a crop field              

18. State any three machines which are used for harvesting crops

19. a) describe the daily maintance and  servicing of  a tractor before use                                
20. b) State one function of each of the following parts of a tractor engine.                              
21.     i) Fly wheel
22.     ii) Ignition coil

                iii) Thermostat

1.     iv) Injector
2.    v) Piston

LIVESTOCK PRODUCTION III

(LIVESTOCK REARING PRACTICES)

1. A group of calves kept according to age

2. (a) – Assemble all milking equipments such as buckets, milking can and towels.              

            – Put animals in milking shed and restrain appropriately.

            – Wash udder and teat using warm water mixed with an appropriate sanitizing agent.

            – Dry the udder using a towel.

            – Use trip cup to test the first few drops of milk for mastitis.

            – Carry out milking by squeezing out the milk / teats.

            – Strip the udder dry.

            – Dip the teats in ant-mastitis solution after milking.

            – Apply milking jelly 9milk salve) on the teats.

            – Release the cow.

            – Weigh and record the milk.

            – Strain the milk into the milking can to cover immediately.

            -Cool the milk  rapidly to a temperature of 4⁰c.                                            

            (b)        – Keep cow healthy/ free from diseases.

            – Wash cow flanks, udder  and region around the udder using clean water then dry using clean

              towels.

• Milking shed should be clean, wash after every milking and disinfect.
• Clean and sterilize milking utensils.
• Keep milk in a dust free environment.
• Deliver milk to collecting centres.
• Don’t feed cows on feeds which may taint milk a few hours to milking e.g. Mexican marigold, silage, garlic e.t.c.
• Do not expose milk to direct sun.
• Milk should be carried in aluminium container.

Copper and iron containers may cause oxidation of milk fats.   

3. Reasons for washing a cow’s udder with warm water

• To remove dirt
• To stimulate milk let down ( ½ mk each = 1mk)

4. two roles of uterus in egg formation process

• Additional of calcium which harden egg shell
• Additional of egg pigmentation (2x ½ =1mk)

5. (a) M – Alveolus N – Gland cistem        O – Teat          ( ½ x 3= 1½mks)

(ii) Oxytocin – Controls the muscle fibres surrounding alveoli to allow milk secretion

     adrenalin – A hormone that relaxes the udder muscles to all milk let down        (1×2=2mks)

(b) Free from disease causing organisms

• Has no hair/dirt dust
• Its of high keeping / lasting quality
• Chemical composition is within the expected standards ( ½  x3=1 ½mks)

6. four characteristics of clean milk                                                                             

• Has normal taste
• Free  from physical materials
• Free from pathogens
• Free from foul smell
• It is of  high  keeping quality
• Is chemical composition  is within  the expected standards

7. three maintenance practices carried out on a milking machine       

• Flushing the tubes under high pressure to deblock it
• Greasing/orling the rotating parts in the pump
• Storing it to dry upside down after through washing

8. four reasons for feeding Colostrums to calves immediately after calving               

• Easily digested
• Has high nutritive value
• Contains antibodies which protect the calf from diseases
• Has laxative effect

• Presence of milk man/ milky parlour
• Washing/ massaging udder
• Feeding
• Sounds associated with milking
• Maintain regular milking time

10. a) Differences operational

1. b)

• Poor communication network/ poor infrastructures
• Lack of cooling/ handling facilities/ processing facilities
• Competition with non- dairy products/ cheap imported dairy products
• Prevalence of Zoonotic diseases
• Inefficient/ poor management of marketing society/ dairy boards
• Late/ non- payment by marketing agents/ exploitation by marketing agents/ middle men
• Lack of capital to finance marketing activities
• Price fluctuation due to changes in supply
• Lack of market information

1. c) Reasons for culling livestock

• Old age
• Poor health
• Low libido/ infertile
• Physical deformities
• Hereditary defects
• To avoid inbreeding

11. three advantage of artificial method of calf rearing                                                             

• Accurate records  of milk  yield may be  kept
• It is easy to regulate the amount of  milk  taken by  the calf
• Cows  produce milk eve in  the absence  of  the  calf
• It is easy to maintain high standard of cleanliness/sanitations
• The farmer  is likely  to sell more milk  hence  maximizing profit (1/2×3=1 1/2mks)

12. three methods that may be used to improve milk production in a breed of indigenous goats

• Proper selection/culling
• Proper breeding/upgrading/ cross  breeding
• Maintaining good  health
• Proper feedings
• Proper milking  methods
• Proper housing   ( ½ x3=1  ½ mks)

13. a) Physical characteristics between good layer and poor layer

1. b) i) – Young animals produce with high butter fat content than older animals
2. ii) Pregnant, emaculated animals have lower butter fat content than normal animals

iii) early and late stage of lactation has lower butter fat content while middle phase has higher butter fat content

1. iv) last drawn milk from udder has more butter fat
2. v) – Different breeds of animals produce milk with different % composition e.g. Jersey produces milk with high butter fat content than fresian
3. vi) Season of the year

• Fat % increases during cold season of year but decreases during dry season

vii) Animals fed roughages produce milk with high fats, protein and lactase than those fed on

grains

viii) mastitis reduces lactose composition in milk

1. ix) Certain drugs are known to lower milk composition if animal is under treatment

14. a) – Remove dirt.

                  – Stimulate milk letdown  (2x ½  =1mk)

1. b)           i) Milk letdown – oxytocin
2.  ii) Lacto genesis – Prolactin (2x ½  = 1mk

15. four methods of increasing the depth of penetration of a disc harrow

• Exert more hydraulic force.
• Use fewer discs.
• Increase space between discs.
• Add weights.

Increase cutting angle of discs

• Boom sprayer
• Spray race
• Rotavator
• Maize Sheller

Mowers

• Chisel plough

Sub soiler

• Combine harvester
• Forage harvester
• Potato lifter

Mowers          

19. a)

• Oil bath air cleaner – check for oil level and add more if low
• Check for cleanliness in oil bath and wash bowl – replace oil if dirty
• Battery – check for electrolyte level and top up if low
• Fuel – check and fill if low
• Radiation- check for water level and top up with clean water if low
• Check for trash in tins and remove if any
• Fan belt- checks for tension and tighten if loose
• Engine oils – check oil level using a dip stick and add more if level is low
• Tyres- check for tyre pressure and add if low
• Bolts, nuts and pins- check for tightness and tighten if loose
• Grease all the moving parts
• Check for any physical abnormalities and rectify accordingly 
• Check sediment bowl and drain if dirty
• Use of right type of oil                                                                                                15×1=15 mks

1. b) i) Flywheel – maintain the rotational motion of the crankshaft
2. ii) Ignition coil – steps up the voltage from the battery

      iii) thermostat – controls engine temperature

1. iv) Injector – Atomises the fuel into very fine spray/ injects fuel into cylinder
2. v) Piston – compresses air/ fuel mixture in the cylinder/ expels exhaust gases/ transmits power