A WISE MAN 

This life is good, well utilised amidst knowledge in the application of wisdom. The conglomeration of the instructions, advice, and cautions increases for a wise look. To be of great substance emphatically, the notion applying knowledge acquire through existence in life must come in and brings wise attribute at last.

A Wise Man is a great opportunist and utilizer of life, who is always a ready learner and executor of instruction from knowledge for an increase and good virtue without disdain.

The wise always retains information and works on it for prosperity and posterity. He makes sure that whatever that is learnt is treasured for the increase and not lost like a waste. The listening ears increased wisdom, effectiveness and recognition, though he is selective of the information to apply. The wise people keep ruling of law as the basis for more learning. When a good atmosphere of learning is created, all will be easy to know. The nature of the laws should not be despised even in a hurry. All the time, the wise man or woman honours the old people; constituted authorities and the rule of law of a place he or she steps into.

Every now and then, information at hand during and after planning faces thorough scrutiny before usage for proper execution. He makes sure that all the information before him is well acknowledged and looked into, for none is minor for the wise. It is either for escape from danger or for advancement to conquer danger, so it is taken seriously.

This person of wise repute finds a unique passion, and of course, goes for what will inspire him or her. Also finds what he would love to do and pursue it vigorously with all the heart from which sometimes finds a way on how to make money from doing it. This is at the back of his or her mind that little stuff matters, manners would definitely get one going not big. All the time sets aside dream to be actualized knowing full well of the resulting positive effect of the adventure. Sometimes takes a risk but wisely too with leaps of faith and winds are suddenly developed and he or she flies to a greater height. He takes people to himself as render services to them, they will remember him or her at the end of the day when the need arises.

When strings of accumulated knowledge are indeed exercised to a great extent, it gives birth in the open to a thing, so adorable, admirable and applaudable. One thing is to know for sure, a thing of treasure and another is to apply that which is known to a reality, especially when the need comes. In as much as knowledge comes in pieces inform of information, of fact and truths, the good gathering and utilisation make it mighty to be recognised and known as wisdom. The broadenings of a scope of knowledge and ceasing of every little opportunity for more exploit is just the regular adventure.

Emphatically, knowledge pre-inform one of a perceived danger in an environment, as a sensible human, the application then becomes avoiding the danger either by restricting your movement or playing with caution in the environment. Someone who woke up from a dream exclaimed of a situation where he committed murder while in dispute with a neighbour, and within 9 hours from when he woke, he saw and allowed himself willfully engaged in the serious argument with somebody. What then become of the person, if you are a judge - wise or foolish?

WISDOM 

Over time thoughts of approximate consciousness, its supply and application - otherwise wisdom were tied to the conventional know-how source called college. When the discrepancies display in all angles that it surely did not end in college and schooling, the ideologies of the colleges is no longer most effective, which means, it is miles virtually discovered inside the globe of practicality.

The notable idea of having revel in, facts, and accurate choice and ruling in subjects of existence; culminates into wisdom. One being touchy and given the accurate concept to problems need to be a fantastic edge revel in exposure and judgments.

There was a belief of emotional discernment, which highlights the consequentiality of sociable and political talents in all regions of life. The degree of reasoning in one is quite paramount; there may be more to astuteness than convivial skills. In reality, you can have amazing people skills however make the faulty options in life, and numerous of the most notable achievers have been taken into consideration interpersonal dysfunctional and antisocial.

Essentially speaking, wisdom makes higher alternatives in particular, at the same time a far fact which is paramount to life. In existence, your extremely good need to make a few proper alternatives, so long as you don’t make an inordinate amount of deplorable ones.

Although there can be no macrocosmic device for making higher alternatives, tremendous judgment is important. As astuteness expert R.W. Adolescent stated, it's far "the college of thoughts with the useful resource of using which order is perceived in a situation antecedently taken into consideration disordered." essentially, properly judgment translates data into erudition, allowing you to discover patterns and presage consequential activities.

Irrespective of what you get pleasure from, there are three efficacious techniques you could undertake that will let you ameliorate your judgment:

ACKNOWLEDGE YOUR MISTAKES

It is observed that people with terrific judgment postulate obligation for his or her errors. They are not self-get away, nor are they attempting to locate for to absconder others. As a possibility, they recognize after they have made the incorrect choice, and they will be inclined to cope with board horrible remarks.

Albeit this self-punitive posture is a whole lot an awful lot hundreds a lousy lot less flattering to our egos than being in denial (e.g., incriminating someone else, ignoring the records, or distorting authenticity), it'll repay in the end.

STUDY FROM PLEASURE

They verbalize enjoyment as what you get on the identical time and not get what you preferred. However, you could make it endure in thoughts. And at the way to make enjoy authentically precious, all you require to do is eschew reiterating the equal mistake.

This can seem greater facile verbally expressed than finished, however even as you are cognizant of your unfairness, you take consideration and obligation to your mistakes, it is handiest natural that don’t go together with the glide there another time. For the arena grow to be built to without a doubt have an effect on humanity, and we want to test that the setbacks and grieves which we go through avail us in our marching onward.

APPERCEIVE YOUR DEFAULT BIASES

Although humans are capable of acting rational, maximum of the time their deportment is driven thru way of emotional, spontaneous, and insensate motives. but, as rapid as we get to the lowest of our irrationalities and are able to explicate why we act the manner we do, we as a minimum come to be extra extrapolative and normal, which in turn makes us seem extra-rational.

Being vigilant of our internal biases is the primary prerequisite for surmounting them, or at least keeping them in take a look at.

The splendid desire-makers within the worldwide prosper because of the fact they have got the competency to capitalize on their mistakes, maintain refining their judgment and defy their private flawed common experience. This better degree of self-popularity and coachability permits them to outperform dad and mom which is probably greater inflexible and set in their requirements.

STORAGE FACILITIES FOR FARM PRODUCE

Storage of farm produce is the art of keeping the quality of agricultural materials and preventing them from deterioration for specific period of time, beyond their normal shelf life.

1.   To   ensure   that   food   is   available throughout the season.

2.   To   ensure   that   food   is   affordable throughout the season.

3.   To reduce food spoilage from pest and diseases attack.

4.   To maintain the quality of foods for future use.

5.   Stores   viable   seeds   for   subsequent planting season.

Drying with fire

FACTORS THAT AFFECT FARM PRODUCE IN STORAGE

1.   Micro   organisms:   Major   micro organism   associated   with   storage includes   fungi,   bacteria,   yeast.   The activities of micro organism result in colour   degradation,   off   flavour, moisture   upgrading,   wet   spot and mouldiness, loss of viability, etc

2.   Insects, mite and pests: Insects, mites and pests attack both the stored material and wooden components of the storage structure. Weevils are the commonest insects in grains. They attack seeds, bore through them, and lay eggs in the seeds and storage structures. They reduce seed weight, quality, and nutritional value.

3.  Rodents: Rodents are mammals that destroy   stored   materials   and   attack

Destroy storage facilities and attack storage structure. They eat grains and waste the remaining parts. They are vectors. They also contaminate stored materials with their faeces, urine and carcasses.

Fish drying with sun

Environmental factors: This include temperature,   relative   humidity, moisture content,

(I) Temperature: different farm produce can best be stored at different temperatures. Wrong temperature causes spoilage of farm produce

(ii) Moisture and humidity: moisture and humid environment should be avoided as it encourages the growth of moulds and other fungi which lead to food spoilage.

(iii) Quality of produce to be stored: it must be viable-to increase the life span of the stored product.

CLASSIFICATION OF STORAGE

TYPES It is based on the following factors:

1.   Duration of Storage

2.   Size or Scale of Storage

3.   Principle of Storage

Refrigerator

Classification based on Duration of storage

Short Term Storage: Stored products mostly do not last beyond 6 months. It involves highly perishable products (such as egg, meat, fish and dairy products). High loss of quality is associated with highly perishable crops except controlled systems are used. Medium Term Storage: Medium term storage involves keeping the quality of stored products without appreciable deteriorations for up to 12 months. The quality of such stored products may not be guaranteed after 18 months. 3. Long Term Storage: Long term storage can guarantee the quality of. stored products beyond 5 years.

Classification Based on Size of Storage

1.   Small Scale Storage: have capacity for up to 1 ton, but not above. They are mostly used at domestic and peasant levels.

2.  Medium Scale Storage: Most of such storage systems are in the capacity range of   2-50 tons,, with very few having capacity beyond 50 tons. Some are used in breweries for temporary storage of spent grains.

3.  Large Scale Storage: It is used either for temporary or permanent storage of very large quantity of various products. It has a very high initial cost but eventually reduces overall unit cost of production.

Classification Based on Principle of Storage

Physical Storage: utilizes physical principles for storage and preservation. The physical environment (moisture content, temperature and relative humidity) within the storage system is mostly controlled or manipulated to retard the activities of agents of deterioration or prevent deterioration. E.g. cold storage or controlled environment.

Chemical Storage: utilizes chemicals to stop or retard the activities of agents of deterioration. The use of chemicals such as wax, actellic, or phosphosene dust or tablet to prevent respiration or insect infestation in stored produce are examples. Some chemicals are however poisonous and their uses must be highly monitored, e.g. phosphosene. Biological Storage: utilizes biological agents, especially micro organism, to stop or retard the activities of agents of deterioration or enhance the shelf life of stored products. This is a very good area of the application of bio-technology in agriculture.

Broadly, storage structures are classified as: Traditional Structures: These are devices used mostly for short term and small scale storage. Occasionally they include some medium term and medium scale storage devices. They require low level of scientific knowledge to construct, operate and maintain. They are mostly made of unrefined local materials Modern Structures: Mostly large capacity and long term with better regulation of the storage environment. They are made of improved and refined materials.

i.   Barn for storing fresh yam

ii. Cribs for storing cereals

iii. Bins

iv. Bag/Polythene bag

v. Rhombus

vi. Shelf

vii. Pit/Underground Storage

viii. Plastic Containers

ix. Guard

x. Earthen pot

Modern methods:

i.   Silos for storing grains ii. Canning

iii. Cold-stored in a refrigerator etc.

iv. Package   to   increase   the value   and convenience.

Method of storage for different types

Rhombus   and   Traditional   cribs:

Rhombus and cribs are used for storing grains such as guinea corn and millet that has not been threshed. Rhombus is cylindrical in shape while crib has rectangular shape. They are made of palm font leaf, clay, tree stem and bamboo. Sometimes heat is introduced at the lower base to ensure drying

Major disadvantages are moisture build as a result of rain, and micro organism infestation.

Barn, Shelf and Pit: These are mostly used for root and tuber crops. Barn and shelf could be suitable for onion and carrot. Barn, shelf and pit are recommended for cassava, yam and cocoyam. Barn: It is used for storing fresh yams. It is made with low walls with openings for ventilation. It should be rodent proof to prevent rodent infestation. Yams are either tied on poles in heaps or on raised platforms. Other crops like maize and guinea corn can be stored in barn.

Plastic  Containers,  Guard,  Polythene bag and Earthen pot: These structures are used at household and peasant levels for the storage of grain. Items stored in these systems are locally preserved with wood or bone ash or powdered pepper, Bag: It is used for storing grains like beans, rice, etc. It is made air tight, pest free and kept in a clean store. The bags should be neatly stacked on wooden racks away from the walls and off the floor.

The main disadvantage of jute bag storage is that the bag does not provide protection against rat or insect attack.

Drums/Bins: 

This is used to store small grains in air tight container, and sealed up. This kills insects that may be present in the grains. Sometimes, chemicals and compounds are added to preserve the content of the stored grains.

It is also very important to keep the drum out of the sun. Otherwise the hot sun hitting the metal drum will make the grain very hot, sweat and respirate faster. This also can cause spoilage.

MODERN STORAGE METHODS

1.  Improved crib: is an improvement over the traditional crib in terms of design, capacity, and construction material.

2.  Ware house: used for storing bags or pilled/bulk products like grains, flour.

3,   Silo: is a cylindrically shaped structure used for bulk storage of shelled grains in large scale and for long term.   

Refrigerator is used to store highly perishable foods like fish, meat, poultry cheese, vegetables, fruits in cold chamber Cold temperatures inactivate/deactivate the enzymes and reduce activities of spoilage organisms like bacteria and fungi.

Canning: This is the process in which food is sealed in air-tight containers it helps in keeping away bacteria, unwanted enzymes and oxygen that can destroy the food. It is used to store food items like meat, fish, and dairy. Preservatives may be added to it.

Drying or Dehydration: Drying keeps all the germs and bacteria away from the food as the water   content   is   low. 

Common ways of drying include:

i.   Sun drying e.g grains and beans.

ii. Air drying (indoor) e.g herbs, thyme,

iii. Oven drying

iv. Dehydrating

v.  Smoking it helps in preserving meat and seafood.

Salting: When you salt fish and meat (both red and white), you tend to reduce the water concentration and kill the presence of microorganisms. This process is also known as curing. You can preserve pork, poultry, seafood and meat for later consumption through this process.

It is also known as cold pasteurization. It helps in keeping the molds and bacteria's away. This can help in preserving vegetables and fruits in a jar without ripening or any spoilage.

Package or re-branding to increase the value and convenience.

FISHERY 

Fishery is a branch of agriculture that is involved in raising fish/fishes or other aquatic animals like sponges,

shrimp etc. All fish are vertebrates that live entirely in water.

CLASSIFICATION OF FISH

Classification of Fish based on their Habitat

Habitat is the place where organisms live. Fishes are classified into the following: 

1. Freshwater fishes: Freshwater is a water body that has little or no salt in it; e.g. streams, ponds, springs, rivers, swamps and   lakes.   Fish/fishes   that   lives   in freshwater are called freshwater fishes; e.g tilapia, mudfish, catfish. Freshwater fishes cannot survive in salt water.

Tilapia

Catfish

  

Mud fish

Salt water are also called brackish or marine water. . Saltwater is a water body that has high proportion of salt in them. Saltwater fishes are fishes that live in saltwater. Fishes that live in salt water include sharks, eels, mackerel etc.

Mackerel

Eel

Morphology is the study of structure of the body of organisms. Since most fishes have basically the same structure, we can classify them based on their skeleton or body frame thus:

Bony fish: They are fishes that has their skeletal axis made of hard bones e.g. cichlid or Tilapia, mudfish, carp, trout, cod (stockfish), eel, catfish, etc. Most of them are found in fresh water.

Trout

Cod (stockfish)

Cartilaginous ilsh: They are fishes that has their skeletal axis made of soft or catilaginous bones e.g. shark, dolphin, skate, ray, dogfish. Most are found in the sea or salt water, fig.8:4.

Other types of Aquatic Organisms

Shell fish or crustacean: they are aquatic organisms that have hard exoskeleton or outer skin with jointed legs. They do not have backbones (they are invertebrates) e.g. crab, shrimps, crayfish, prawn, lobsters, and oysters.

Molluscs: They are aquatic animals that have soft foot or body segments. They do not have backbones (they are invertebrates) e.g. snail, periwinkles, squid, octopus.

Amphibians: They are aquatic animals that crawl and have four limbs/legs; and can spend some part of their life on land and others in aquatic environment. They have backbones (they are vertebrates) e.g. frogs, toads, etc.

Reptile: They are aquatic animals that crawl and have four limbs/legs. They have backbones (they are vertebrates) e.g. turtle, crocodile.

5. Mammals: They are aquatic animals that breast-feed their young ones with milk from their mammary glands (breast). They have backbones (they are vertebrates) e.g. hippopotamus, whale.

Uses of Fish

1.  Serves as food for fanner. It is eaten fried, boiled, stewed or roasted.

2.  Source of revenue to farmer when sold in the market.

3.  Used for beautification purposes in the form of pond, aquarium.

4.   Serve as feed for. some farm animals or pet animals.

5.  It generates foreign exchange to the nation when exported to other countries.

Uses of Fish Products

1.  Fish bones are used for the manufacture of glues and fertilizers

2.  Fish product like cod-liver oil is used for medicinal purposes to make capsule.

3.  Fish are used in making fish meal to feed animals such as poultry chickens.

4.   Scales are used by artist for decoration.

FISHING EQUIPMENT

Fishing   equipment   can   be   grouped according to the way they are used into the following:

L Nets: This is usually made with thread or nylon, with small weight attached to the edge of net to make them sink when placed in water.

Fig.8.5: Fishing Nets

Traps: These are cages made with wire and used in water bodies to catch fish and prevent them from escaping (fig.8.6). Baits (e.g. earthworm) may be used to attract fish to the trap.

Fig.8.6: Fishing Trap

3. Fishing pots and gourds: Equipment made with calabash to catch fish in small water bodies.

4.  Basket: Deep and tapered to the base that are used in shallow water bodies to catch fish.

5.  Equipment   to   wound:   These   are equipment used to kill or incapacitate the fish after catching or trapping to prevent them from escaping e.g. spears, arrows, knives, hooks etc.

FISHING METHODS

Fishing methods are the processes involved in catching fish. It varies according to the type and size of fish to be caught, culture and norms of the people, type of water body in that area. Fishing methods can be divided into two major groups:

1. Small scale fishing: This is practiced

locally in small fishing camps. They have the following characteristics:

a.  Few fish are caught

b.  Simple or crude equipment are used such as bamboo rafts.

c.   Simple techniques are used.

d.  It is carried out in small water bodies.

2. Large scale fishing: This is a complex fishing method that is carried out on large water bodies like oceans. It is expensive to operate. They have the following features:

a.   Several fishes are caught.

b.  More u advanced   and   complicated equipment are used, such as fishing trawlers.

c.  Involves complex techniques.

d.  It is carried out in large water bodies.

The methods used by fishermen to catch fish depend on the type of fish, the size of fish, and size of water body in which fishing is to be done. Different fishing methods include the following:

1.  Using ocean going fishing trawlers (fig.8.9) to catch fish and shrimp.

2.  Fishing with small boats using net along the coast.

3.  Using fishing nets by casting them in trenches and canals.

4.  Poisoning rivers, creeks, lakes and ponds with certain chemicals, leaves and roots.

5.  Shooting,   chopping   and   spearing with arrows, cutlasses and spears.

6.  Use of explosives: This is done by detonating explosives like carbide inside water body to kill fish.

7.  Use of electric stunning: This is done

by passing electricity through the water body to kill fish.

8.  Draining   water   body:   this   will remove the medium on which fish can survive, thereby exposing them for harvesting.

9.  Using fish baskets.

10. Using fish traps.

RISK FACTORS AND FISH FARMING

1.  Poisoning method  of fishing  can contaminate fish, accumulate in it and eventually poison the consumer of the fish.

2.  Using  chemical for fishing can also pollute the water body, killing other aquatic organisms.

3.  Use   of   electricity,  will   also electrocute other aquatic organisms.

4.  Use of explosive also pollute the water body, destroy the habitat and kill other aquatic organisms.

PRESERVATION OF FISH

The major reason for processing and preservation of foods like fish is to reduce wastage by spoilage organisms and preserve their quality over a long period of time. This involves mostly removing the water content from the fish that encourage spoilage microorganisms. Excess fishes that are not eaten needs to be preserved. The process include the following:

-   Salting/brining:   Involves   using common table salt to preserve fish. This is done by applying salt directly on the fish or soaking the fish in salty water for a long time. Salting prevents activities of spoilage  organisms  by  removing water that is required for their activities to cause spoilage.

The fish are usually dried in the sun or oven after salting for longer preservation,

-   Sun-drying: It helps to reduce the water content offish by spreading it in the sun.

- This is one of the oldest method. It is done by using simple oven of mud on a charcoal or wood fire over a wire guaze. Before smoking, intestine are removed and the fish positioned in the oven.

Roasting: Involve placing fish directly on fire. It preserves fish for few days.

Freezing: Freezing involves keeping the fish at temperatures below 0°C or at freezing point.

 -6.   Refrigeration: Refrigeration keeps the fish at low temperature. Freezing keeps the   fish   for   a   longer  period than refrigeration.

-   Canning: Involves enclosing fish in airtight   container  with   special   oil   to preserve them. Examples of canned fish are sardines and mackerel.

-   Frying: Involves frying fish in either their oil or other oil.

Advantages of Fish Preservation

i.   Improve the taste and flavour offish, ii. Extend the time the fish can be used, iii. Retain the quality of the fish, iv. It reduces waste.

v.   It aids distribution to consumers after packaging of processed food.

Disadvantages of Fish Preservation

i.   May lead to weight loss offish, ii. May be contaminated with soil or dust, iii. Spoilage may start from inside the fish. iv. In case of freezing, power failure can

lead to spoilage offish. v.  Require technical expertise/knowledge.

ANIMAL FEEDS AND FEEDINGS

Feed is any complex material given to farm   animals   or   livestock   for production of energy, growth, repairs and regulation of body functions. Farm animals   converts   the   food  into  useful animal products for man e,g. Eggs.

Feeding is one of the factors that determines the success or failure in animal production. The ability of an animal to produce a desired product may not be realized unless the animal is well fed. In feeding farm animals, we should consider the following:

a.  Species and classes of animals to be fed; their anatomy and physiology. Young animals for instance needs more protein-containing foods than adult because of the need for growth,

b.  The need for feeding: Animals are fed to live, grow and produce desired product for which they are kept, These will guide in selecting the type and quantity of feed required.

c.  The forms of the feeds and their food value or nutritional content.

d.  Feeding space for good utilization of food, as overcrowding will prevent some animals from getting enough food for proper body functioning

CLASSIFICATION OF FEED

Classification of feed according to feed elements .

1. Carbohydrates:   They   are   energy yielding foods. It can be divided into sugars, starch and cellulose. Examples are   grains,   molasses,   tubers   (yam, cassava, and potatoes), cereals, etc.

2.   Protein: They are body building foods that are needed for young and growing animals. Adults needed them to repair damaged or worn out tissues.  It is obtained   from   fish   meals,   milk, groundnut cake etc,

3.   Lipids (fat and oil): Fats are called oil when   they   are   liquid   at   room temperature.   It   is   obtained   from groundnut, groundnut cake, milk, cotton seeds, palm kernel, soya bean etc. They also provide energy, but in larger bulk.

4.  Vitamins: They are organic substances present in food in very minute quantities but are vital to the well-being of an organism. It is obtained from eggs, fish liver oils, milk, cheese, fresh green vegetables, fruits, pumpkin, carrot, liver etc. They provide vitality and help in different body synthesis.

5.   Minerals: They are essential for the maintenance of good health. It may be grouped into macroelements needed in large   quantity   (such   as   calcium, phosphorus,   potassium,   sodium, chlorine,   sulphur,   magnesium),   and microelements needed in small quantity (such as iron, iodine, copper, cobalt, zinc,   manganese,   molybdenum, selenium, fluorine).

6.  Water: Water is an essential part of any diet, and is needed for the reactions and processes in the body. The bodies of most animals contain about 60% water that is taken directly by drinking, or with foods. Saliva, hormones, blood and excretory products contain water.

Classification of feeds according to fibre and moisture content

1.  Basal feeds f They are energy feeds from carbohydrates and or fats. They are low in protein and fibre. It includes molasses, cereal grains such as maize, sorghum, barley and oats. It makes up 60-90% of livestock ration.

2.  Energy-yielding feeds: Feeds that are rich in starch and low in fibre. It consists mainly of grain/cereals, root and tubers. They provide energy.

3.  Protein-yielding feeds: Feeds that are rich in protein. They replace damaged tissues and form new ones; e.g fish meal.

4.  Supplements: These are feeds given to animals to supply a deficient nutrient. They are usually rich in protein, and may contain vitamins and minerals. They are obtained from groundnut cake, cotton seeds, fishmeal, blood meal, milk, salt

5.  Concentrates:   They   are   feeds   that supply   primary   nutrients   such   as carbohydrates, protein and fats.  Like supplements, they improve the nutrient balance of the total mixture. They are either energy-rich (e.g. paddy, molasses, coconut meal, rice bran, cotton seed meal); or protein-rich (e.g. soya bean meal, fish meal, blood meal, meat meal and groundnut cake). Feeds made from cereals and other by-products of plants and animals. They provide energy.

6. Forages and Roughages: Feeds that has higher fibre content than their dry weight. They include pasture grasses, -legume crops, maize, sugarcane and stem tubers. When forage is cut and dried as found in hay, it is called fodder.

7. Succulents: They are forages that have high water. content and low fibre content. It consists of green grasses, legumes and green vegetables.

8. Additives: They are synthetic materials that are added to feeds to increase the productivity and efficiency of food conversion in farm animals. Feeds that contain additives are minerals, vitamin, amino acid, antibiotics, hormones etc.

Classification of feeds according to the purpose they serve Livestock ration is the feedstuff making up the daily diet of any livestock. A pig ration may consist of rice bran mixed with corn meal, soya bean meal, fish meal and some green vegetables. Types of ration fed to animals depend on the stages of development of the animal. The different types of ration include the following:

1.  Balanced ration:    This is a type of ration that contains all the food nutrients required by the  animal  in the right proportion. The proportion depends on the age, stage of development., lactating mother, or pregnant.

2.  Maintenance ration: This is a balanced ration that is needed only to supply the energy and protein needed for the animal's physiological processes. Such ration will ensure that there is no loss or gain in weight.

3. Production ration: This is a balanced ration that is given to animals for both maintenance and production of young, fattening, laying and lactation purposes.

FEEDING TOOLS

Feed troughs and Feed storage

Efficient animal production requires a reliable supply of water and feed for a balanced diet. A large range of feedstuffs, including by-products and crop surpluses, may be used, provided they are incorporated into a balanced diet. Feed requirements change as animals grow and depend on the stage of production.

A wide variety of feeding equipment is available. The easiest to clean and sanitize are made from concrete, metal or glazed burnt clay. Trough is often placed in the front wall of the animal house for easier feeding and also to prevent animals from stepping into the trough. It is usually preferable to mix feed meal with water per kilogram of feed. The rest of the water can be given in the trough between feedings or in special drinkers. Clean water must be available to animals at all times.

COMMON TERMS USED IN 

ANIMAL HUSBANDRY 

Balanced ration: Ration that contains all the nutrients in right proportions and quantities is called balanced ration.

Calf starter: Concentrate feed offered to the young calves after two weeks of age.

Castration: It is the removal of testicles, the glands that produces male sperm cells. This is done to prevent excess loss of energy through mounting of other animals. Castrated animals normally give better economic returns.

Challenge feeding: The practice of feeding higher levels of concentrate to challenge the cow to-, reach her maximum milk production.

Concentrates: Feeds that contain less than 18% crude fibre are called concentrates such as grains, oilcakes, grain by products etc.

Cross breeding: A system of breeding between two established breeds.

Culling: Removal of undesirable or unproductive animals from herd.

Dehorning: This means removing the horns of farm animals. Naturally polled animals (animals without horns) are easier, to handle than the horned ones. They require less space, eat more quietly and are easier to handle.Removal of the external parasites like ticks, lice, mites present on the body surface of animal, by use of either hands or spraying with acaricides

Deworming: Removal of the internal gastro intestinal parasites from the body. Animals should be dewormed 3-4 times in a year. Young animals are susceptible to worm infestations and should therefore be dewormed frequently.

Disbudding: Removal of the horn buds of the calf by mechanical or chemical methods to arrest growth of horns. It can also be described as the arrest of horn growth at an early age when the horn is still in the form of a bud or button.

Energy feeds: These are feeds containing less than 20% crude protein.

Gestation period: Period of pregnancy.

Heifer calf: Female calf under one year.

Heifer: A female individual that has not yet calved.

Inbreeding: A system of breeding between very closely related animals.

Intercalving period: No of days between two successive calvings.

Lactation length: The time interval between the date of calving to the date of drying the animal expressed in days.

Maintenance ration: A ration given daily to the animal to maintain in resting non production condition with good health. 

Parturition: Act of delivery in animals. 

Pasture: Fodder crops grown on the land for grazing animals. Pedigree 

Bull: The bull whose ancestral record is known. 

Production ration: A portion of the ration given daily in excess of maintenance requirement  for purpose  of growth, production and work. 

Protein supplements: Feeds that contain 20% or more protein are called protein supplements. 

Ration: The total amount of feed that an animal  is  offered during a 24 hour period of time is called ration. Roughage: Feeds that contain more than 18% crucie fiber are called roughage such as hay, silage, fodder etc. 

Service   period:   The   period   between parturition   to   successful   conception expressed in days. Silage: Freshly cut green forages cut and offered to the animals. 

Stud Bull: Bull that is used for breeding. 

Weaning: Separation of the calf from the cow and feeding them artificially.

PIGGERY 

Apart   from   extensive   management system, there may also be semi-intensive and intensive management system. In the summer, water is used to create an area for the pigs to wallow and remain cool in the heat. Pigs are like dogs and are not able to sweat to regulate their body temperature.

Once a sow (female pig) has been serviced by the boar (male pig) or artificially inseminated the gestation period will last 3 months, 3 weeks and 3 days. A sow can give birth to two litters a year. Sows give birth in a farrowing house which contains individual farrowing crates to protect the piglets. These protect the mother and piglets during birth and while they are suckling.

Piglets are born with teeth and may have these clipped or ground to protect the sow's teats and udder. This also reduces the injury of piglets when they are playing with each other.

After about 4 weeks, once weaned, the piglets leave the sow to be reared in separate accommodation.

Adult pigs will feed on cereals such as corn and soya for carbohydrate and protein. Their diet can be supplemented with vitamins and minerals.

Daily Routine Operations: Water should be provided first in the morning. Water should not be added to the left over in the trough. If medication is administered, such as antibiotics, it should be added to water in a separate container.

Terms used in pig management

Sow: adult female pig

Piglet: young pig

Hog: castrated pig Farrowing: act of giving birth. Litter: group of pig

Some Diseases in Pigs External  parasites  such  as  mite and mange: Mange is a skin disease, also caused by mite. To control it, the pig should be sprayed with Asuntol and inj ected with Ivomac. Internal   parasites:   roundworms, lungwonns. It can be controlled with Piperazine dewomer. Bacterial diseases: tuberculosis, mastitis, trypanosomiasis. For treatment, contact a veterinary Metabolic disorder: piglet anaemia. For treatment, contact a veterinary

GOATS 

Goats are raised through either range or small-farm production for their milk and meat. The goats are dehorned, and most males are castrated.

Goat husbandry include the following: Parturition: The doe should kid in a clean environment, either a well-rotated pasture or stall bedded with straw or other absorbent material. The location of the kidding stall or pasture should be at close distance area so that the doe can be frequently observed for kidding difficulties.

Few adult does require assistance at the time of kidding. First-freshening does should be closely watched, especially if known to reproduce large kids.

Kid Management: Kids nibble at leafy hay at one oil two weeks of age. At three to four weeks, a calf starter can be offered for intensive management system. When the kid eats grain plus some hay and is drinking  Water from a bucket, it is time for weaning.

Birth to Weaning: Milk is the principal component of the'diet of the pre-weaning kid. There are numerous ways to feed milk including the use of bottles or pails, suckling the dam or nurse does, and self-feeder units. The method chosen will depend on the size of the herd, available labour, and personnel preference.

Disbudding: Kids should be disbudded in the first two weeks of life. Buck kid horns grow faster than doe horns. Some large single buck kids should be disbudded within the first week.

Dewattling: Many goat breeders believe that wattles detracts from the appearance of a show goat, and it is difficult to show clip the hair evenly and smoothly, so wattles are removed at birth.

Castration: Dairy and pygmy goats should be castrated if they are intended to be companion animals. This will reduce the smell and aggressive behaviour.

Terms used in goat management Billy or Buck: adult male goat Nan ny or Doe: adult female goat Kid: young goat Kidding: act of parturition

SHEEP 

Sheep are produced in either range or farm flocks. In range production, flocks of 1,000 to 1,500 ewes are common. In farm flocks, production is usually small. Sheep are raised for their wool or as feeder lambs for the slaughter market. Lambs are docked, and most male lambs are castrated.

Flock vaccinations: Vaccinations are an important part of a flock health management program. They provide inexpensive "insurance" against diseases that can commonly affect sheep and lambs.

Fencing: Fencing is usually the largest capital expenditure on a sheep farm. In many cases, existing fence can be modified for sheep-raising. Two types of fencing are required on sheep farms: perimeter and interior fencing.

Perimeter fencing is usually installed around the boundary of the property (or grazing area) and is the first line of defense against predators.

Interior fences (or cross fences) are used to subdivide fields into smaller areas (paddocks) for grazing.

While an interior fence does not need to deter predators, it does need to be good enough to keep weaned lambs away from their dams and/or rams away from ewes. Temporary fencing can be used to enclosed areas for temporary grazing (e.g. a corn or , wheat field),

Feeding   and   watering   equipment:

Feeders are a necessity for almost all livestock enterprises. Feeding on the ground results in considerable feed wastage and contributes to the spread of disease, especially internal parasites and abortion. If sheep are able to stand in their feed or Feeders, they may defecate and/or urinate in the feed. Feeders need to be raised off the ground and constructed in such a way to keep sheep and lambs out.

Housing: Housing needs for sheep vary by climate, season(s) of lambing, and management preferences of the shepherd. If lambing will occur during periods of inclement weather, more elaborate housing is usually required. If lambing will occur on pasture during periods of mild weather, simple shelters may be all that is needed.

Terms used in sheep management Ram: adult male sheep Ewe: adult female sheep Lamb: young sheep Wether: castrated male sheep Mutton: meat from adult sheep Lambing: act of parturition

	Diseases	Prevention	Control
1	Anthrax	Vaccination	Drug
2 .	Brucellosis	Improve hygiene, vaccinate	Mass slaughter of affected animals
3	Food and mouth disease	Restrict movement of affected animals	Mass slaughter of affected animals
4	Rinderpest	Vaccinate at 6 months	Mass slaughter of affected animals
5	Rabies	Vaccinate dogs at 3 months	Slaughter affected animals
6	Red water, heart water	Control tick infestation	Injection
7	Tuberculosis	Cough and respiratory distress	Cull animal for slaughter, injection
8.	Bottle jaw	Deworm regularly	Deworm and use antibiotics
9	Foot rot	Regular feet cleaning, foot bath	Foot bath with drugs
10	Mastitis	Keep udder clean and free from infestation	Use antibiotics
11	Pneumonia	Better nutrition and clean environment	Use drug or antibiotics
12	Tetanus	Control wound and injuries	Use drugs
13	Salmonellosis	Better nutrition and clean environment	Use drugs
14	Worm infestation	Regular deworming	Use drugs
15	Heat/sun stroke	Avoid overworking animal in the sun	Provide cool water, saline water
16	Bloat	Avoid access to young lush green leguminous plants	Apply liquid paraffin, expel gas in rumen, give bloat remedy
17	Diarrhoea	Disinfect premises	Use antibiotics