Total time for all projects- 6:15 Hrs

Project-1 Develop integrated farm production system

Total Time for the project: 15 mins
Instruction: Under this project the candidate is expected to develop integrated production system
for poultry, fish and vegetable
Task-1 Describe an integrated farm of poultry, fish and vegetable
Instruction: Under this task the candidate is expected to illustrate the mutual relationship/ advantage
between the three (poultry, fishery and vegetables) farms.
Case Scenario: Now a day integrated farming system is getting a momentum in resolving
environmental problems and enhancing livestock productivity. The high cost of feed is the major
constraints to poultry and fish production. Hence the mutual benefits among poultry, fishery and
vegetable farms are expected to enhance the productivity and environmental benefits.
Based on the above information the candidate is expected to describe the mutual benefits of the
three farms.
Integrated farming systems, which involve the combination of different agricultural activities such
as poultry, fishery, and vegetable farming on a single farm, can bring about several mutual benefits
for each sector. Here are some of the key advantages of integrating these three farms:

1. **Nutrient Cycling**: Poultry farms produce a significant amount of manure rich in nutrients
such as nitrogen and phosphorus. This manure can be used as fertilizer in vegetable farming,
reducing the need for chemical fertilizers. In turn, the vegetable farm can provide leftover plant
materials as feed for the fish in the fishery, creating a nutrient cycle that benefits all three farms.

2. **Disease Control**: By integrating these farms, a natural biological control of pests and
diseases can be established. For example, ducks in the poultry farm can help control pests in the
vegetable farm by eating insects, while the fish in the fishery can consume mosquito larvae,
reducing the incidence of diseases like malaria.

3. **Waste Utilization**: Wastes generated from one farm can be utilized as inputs for another. For
instance, fish waste can be used as fertilizer in vegetable farming, while vegetable leftovers can be
fed to the poultry. This reduces the overall waste generated and creates a more sustainable system.
4. **Cost Reduction**: Sharing resources such as water, land, and labor among the farms can lead
to cost savings for the farmer. For example, water used in the fishery can be recirculated to irrigate
the vegetable farm, reducing the overall water consumption.

5. **Increased Productivity**: By optimizing the use of resources and capitalizing on synergies

between the different farming activities, overall productivity can be increased. For instance, the
nutrients from poultry manure can improve soil fertility in the vegetable farm, leading to higher
yields.

6. **Environmental Benefits**: Integrated farming systems promote biodiversity, reduce the need
for synthetic inputs, and minimize waste generation, leading to a more environmentally sustainable
farming practice.

In conclusion, the mutual benefits of integrating poultry, fishery, and vegetable farms include
improved nutrient cycling, disease control, waste utilization, cost reduction, increased productivity,
and environmental sustainability. By adopting an integrated approach, farmers can enhance the
overall efficiency and resilience of their farming systems while also contributing to environmental
stewardship.
 Integrated farming system represents an appropriate combination of farm enterprises viz.
Cropping systems, horticulture, livestock, fishery, forestry, poultry and the means available to
the farmers to raise them for profitability.
 Integrated farming system is a decision making unit comprising the farm household, cropping
and livestock system that transform land, capital and labor into useful products that can be
consumed or sold.
 Integrated farm benefits/ advantages
The advantages of IFS include:
 Productivity: IFS provides an opportunity to increase economic yield per unit area per unit
time by virtue of intensification of crop and allied enterprises.
 Profitability: Use waste material of one component at the least cost. Thus reduction of cost
of production and form the linkage of utilization of waste material and elimination of
middleman interference in most inputs used. Working out net profit/ BC ratio is increased.
 Potentiality or sustainability: Organic supplementation through effective utilization of
byproducts of linked component is done thus providing an opportunity to sustain the
potentiality of production base for much longer periods.
 Balanced food: Components of varied nature are linked to produce different sources of
nutrition.
 Environmental safety: In IFS waste materials are effectively recycled by linking appropriate
components, thus minimize environment pollution.
 Recycling: Effective recycling of waste material (crop residues and livestock wastes) in IFS.
Therefore, there is less reliance to outside inputs – fertilizers, agrochemicals, feeds, energy,
etc.
 Income rounds the year: Due to interaction of enterprises with crops, eggs, milk,
mushroom, honey, cocoons silkworm, it provides flow of money to the farmer round the year.
There is higher net return to land and labour resources of the farming family.
 Adoption of new technology: Resourceful farmers (big farmer) fully utilize technology. IFS
farmers, linkage of dairy/mushroom / sericulture / vegetable. Money flow round the year
gives an inducement to the small/ original farmers to go for the adoption of technologies.
 Saving energy: To identify an alternative source to reduce our dependence on fossil energy
source within short time. Effective recycling technique the organic wastes available in the
system can be utilized to generate biogas.
 Meeting fodder crisis: Every piece of land area is effectively utilized. Plantation of
perennial legume fodder trees on field borders and also fixing the atmospheric nitrogen.
These practices will greatly relieve the problem of non – availability of quality fodder to the
animal component linked.
 Solving fuel and timber crisis: Linking agro- forestry appropriately the production level of
fuel and industrial wood can be enhanced without determining effect on crop. This will also
greatly reduce deforestation, preserving our natural ecosystem.
 Employment generation: Combing crop with livestock enterprises would increase the labor
requirement significantly and would help in reducing the problems of under employment to a
great extent. IFS provide enough scope to employ family labor round the year.
 Agro – industries: When one of produce linked in IFS are increased to commercial level
there is surplus value adoption leading to development of allied agro – industries.
  Increasing input efficiency: IFS provide good scope to use inputs in different component
greater efficiency and benefit cost ratio.
Project -2- Undertake farm animal production and health program
Total time for the project: 1:00Hrs
Task-1 Perform incubator operation and hatchery management
Incubator operation and hatchery management involve a series of steps to ensure the healthy growth
of chicks from eggs. Here's a detailed overview of the process:**Incubator Operation:**1. **Egg
Selection and Preparation**: Select clean, fertile eggs and store them in a cool, dry place (around
15°C/59°F) with the large end facing upwards. Ensure the eggs are free from cracks and have a
clean, dry surface.2. **Incubator Setup**: Set up the incubator according to the manufacturer's
instructions, ensuring the correct temperature (around 37.5°C/99.5°F), humidity (around 50-60%),
and turning schedule.3. **Egg Candling**: Candle the eggs on the 7th and 14th days to monitor
embryo development and detect any issues.4. **Incubation Period**: Incubate the eggs for 21 days,
maintaining the optimal environment and monitoring for any issues.**Hatchery Management:**1.
**Hatcher Setup**: Set up the hatcher according to the manufacturer's instructions, ensuring the
correct temperature (around 37.5°C/99.5°F), humidity (around 60-70%), and ventilation.2.
**Transfer to Hatcher**: Transfer the eggs from the incubator to the hatcher on the 18th day,
ensuring a smooth transition.3. **Hatching Period**: Allow the chicks to hatch naturally, usually
within 24-48 hours.4. **Chick Care**: Provide the newly hatched chicks with food, water, and a
clean, warm environment (around 30-32°C/86-90°F).5. **Monitoring and Record-Keeping**:
Monitor the chicks' health, growth, and mortality rates, keeping accurate records to identify areas
for improvement.**Additional Tips:*** Ensure proper sanitation and hygiene practices throughout
the incubation and hatching process.* Monitor the incubator and hatcher regularly to detect any
issues or malfunctions.* Keep accurate records of temperature, humidity, and other environmental
factors to optimize the [Link] you like me to elaborate on any specific aspect of incubator
operation or hatchery management?

Task-2 Develop mating plan for a cow.

Instruction: Under this task the candidate is expected to calculate and clarify the
reproductive performance (date of 2nd and 3rd inseminations, expected date of 1st and 2nd
parturition and caving interval) of a cow based on the information provided.
Case scenario: One cow one calf per year is one of the expected parameters in a good fertile farm.
However our country Ethiopia , dairy farms are characterized by poor reproductive performance
and low productivity. Therefore, working on reproductive performance through accurate breeding
plan is of the key points to enhance productivity of our dairy farms.
Assumption: Assume a dairy cow inseminated on the first time on December 1/2021and become
successfully conceived after the 3rd insemination and gave birth. The cow also conceived for the
second round after 60 days of parturition. In addition for your calculation use the average value of
estrus cycle length and gestation period. Based on these information try to address the questions
specified above.
Expected ANSWR
To calculate the reproductive performance of the cow based on the provided information, we
will use the following average values:
- Estrus cycle length: 21 days
- Gestation period: 280 days

1. Date of 2nd insemination:

- The cow conceived after the 3rd insemination, so we can calculate the date of the 2nd
insemination by subtracting the gestation period from the expected date of parturition for the
first calf.
- Expected date of 1st parturition: December 1, 2022 + 280 days = September 7, 2023
- Date of 2nd insemination: September 7, 2023 - 21 days (estrus cycle length) = August 17,
2023

2. Date of 3rd insemination:

- Since the cow conceived after the 3rd insemination, she will not require a 3rd insemination
in this scenario.

3. Expected date of 2nd parturition:

- The cow conceived for the second round after 60 days of parturition, so we can calculate the
expected date of 2nd parturition as follows:
- Date of 2nd parturition: September 7, 2023 + 280 days = June 14, 2024

4. Expected date of 3rd parturition:

- Since the cow conceived for the second round after 60 days of parturition, we can calculate
the expected date of 3rd parturition as follows:
 - Date of 3rd parturition: June 14, 2024 + 280 days = March 20, 2025

5. Calving interval:
- Calving interval is the time between two successive calvings. In this scenario:
- Calving interval 1: September 7, 2023 - December 1, 2021 = 1 year, 9 months, 7 days
- Calving interval 2: June 14, 2024 - September 7, 2023 = 9 months, 7 days
- Calving interval 3: March 20, 2025 - June 14, 2024 = 9 months, 6 days

Therefore, the reproductive performance of the cow in this scenario would result in the above
calculated dates for inseminations, parturitions, and calving intervals.
Task 3: Establish footbath for dairy farm
Instruction: Under this task the candidates is expected to describe the considerations while footbath
is establish for dairy farm and demonstrate the establishment activities.
Footbathing
Footbathing as a preventative measure - as well as treating certain foot conditions - has become much more valued
over recent years as a means of controlling potential contagious hoof problems such as digital dermatitis before they
pose a particular problem to the welfare and productivity of the herd.
Most cattle mobility experts recognise the value of regular footbathing on the dairy farm; preferably on a daily basis
or each time the cows are moved to or from the milking area.
However, for effective results from regular foot bathing, it requires some degree of management, and not simply
walking the herd through a bath of contaminated formaldehyde solution as they exit the parlor:
 Dry cows and heifers should be included in routine foot-bathing strategies

Cattle on footbath
Establishing a footbath for a dairy farm is an important part of maintaining good hoof health in dairy cows. Here are
some considerations and activities to keep in mind when setting up and maintaining a footbath:
1. **Location**: Choose a convenient and easily accessible location for the footbath that is also close to where the
cows are housed or where they enter and exit the milking parlor. This will ensure that it is used regularly and
efficiently.

2. **Materials**: Use a durable and non-slip material for the footbath, such as concrete or rubber matting. Make
sure the footbath is deep enough to allow for proper immersion of the cow's hooves.

3. **Solution**: Prepare a footbath solution that is effective in preventing and treating hoof diseases. Common
solutions include copper sulfate, formalin, and zinc sulfate. Consult with a veterinarian to determine the best solution
for your specific situation.

4. **Maintenance**: Regularly clean and refill the footbath to ensure the solution remains effective. Monitor the
concentration of the solution, as it may need to be adjusted based on usage and environmental conditions.

5. **Training**: Properly train farm workers on how to use the footbath correctly and safely. This includes ensuring
that cows spend the appropriate amount of time in the footbath for the solution to take effect.

Activities to consider for maintaining the footbath include:

1. **Regular Foot Checks**: Inspect the cows' hooves regularly to identify any signs of hoof problems, such as
lameness or swelling. Treat any issues promptly to prevent further issues.

2. **Rotation**: Implement a regular schedule for rotating cows through the footbath to ensure all animals receive
the necessary hoof care.

3. **Record Keeping**: Keep thorough records of footbath usage, including when it was last cleaned, refilled, and
which cows have been treated. This will help track the effectiveness of the footbath and identify any trends or
patterns in hoof health.

4. **Consultation**: Work closely with a veterinarian or hoof care specialist to develop a comprehensive hoof
health program for your dairy farm. They can provide guidance on footbath practices and recommend any necessary
adjustments based on the specific needs of your herd.

By considering these factors and implementing regular maintenance and monitoring practices, you can help ensure
the health and well-being of the cows on your dairy farm through proper footbath management.
1. Site selection of footbath for dairy farm
The site should be ፡-

 clean and depending of wind direction

 accessibility of infrastructure
 availability land
  availability of market
2. cattle footbath layout ( design ) and construction
Cattle footbath building depends on ፡-
 weather condition
 slope of floor
 Drainage
 Soil type
 Waste disposal pit
 Shop construction (storage of tools and equipments)
 Veterinary cleaning
3. Cattle footbath Consideration – depends on
 the improved and local cattle breed
 Body conformation of the animal
 Body weight of the animal
 Age of the animal
 Sex of the animal
 Health of the animal
 Body size of the animal
 Climatic factors
 Socio-economic factors/ market, infrastructure…/
 Edaphic factors/soil recommend clay/
 Environmental factors
 Biotic factors/pest, d+)
 Economic factors

4. Purchas the materials, tools, equipment that are needed for cattle footbath
5. Procedures for Construction of footbath includes;
1. Select appropriate site for construction
2. Prepare all the necessary materials and equipment
3. Layout the length(2m), width( 70cm) and height(30cm) of the footbath pit using cement depending upon
the breed, body size and body weight of the animals
4. Put peg in each corner
5. Level the area that are already selected
6. Construct the footbath pit
7. Finally Check the strength of the footbath.
6. Management activity
 Routine Husbandry practices
 Routine foot cleaning
 Routine health treatment
 Routine foot rot treatment
Project 3: Design feed development plan and management practices
Total time for the project: 30 mins
Instruction : under this project the candidate is expected to perform the following tasks.
Task 1: Formulate ration for layers
Information: suppose you want to formulate 77.5 kg of feed having 17% CP from soya bean meal
and ground maize for layers. The soya bean meal contains 32% CP and ground maize contains 12%
CP. To formulate the balanced diet and meet requirements follow the appropriate procedure and
determine the amount of each ingredient to be mixed.
Soya Bean Meal (SBM) 32% 5 Parts of SBM
 17 CP +

Ground Maize (GM) 12 % 15 Parts of GM

Total = 20 Parts
 % basis of ingredient SBM= (5/20)* 100=25%
 kg basis of ingredient SMB= 77.5 kg*25%= 19.375 kg
 % basis of ingredient GM =(15/20)*100= 75%
 kg basis of ingredient GM=77.5 kg* 75%=58.125 kg

 Check
Check whether the final mix really contains the desired crude protein(CP) level by calculating the
contributions of the ingredients constituting the mixture ( SMB and GM) and summing up.

 Contribution of ingredient SBM = (32*25)/100=8.00 CP

 Contribution of ingredient GM = (12*75)/100= 9.00CP
Total CP in mix= 8.00 CP+ 9.00 CP = 17 CP.
To formulate 77.5 kg of feed with 17% CP for layers using soya bean meal and
ground maize, we can set up a system of equations to determine the amount of each
ingredient needed.

Let x be the amount of soya bean meal (32% CP) and y be the amount of ground
maize (12% CP) in the mix.

Our system of equations is:

0.32x + 0.12y = 0.17(77.5) [Total CP in the mix]

x + y = 77.5 [Total weight of the mix]

Solving the system of equations, we get:

0.32x + 0.12(77.5 - x) = 0.17(77.5)

0.32x + 9.3 - 0.12x = 13.175
 0.2x = 3.875
x = 19.375 kg

Substitute x back into the second equation to find y:

19.375 + y = 77.5
y = 77.5 - 19.375
y = 58.125 kg

Therefore, you would need 19.375 kg of soya bean meal (32% CP) and 58.125 kg of
ground maize (12% CP) to formulate 77.5 kg of feed with 17% CP for layers.
Task -2 Determine the Carrying capacity of pasture
Information : Assume a 10,000ha rangeland in a semi desert rangelands of southern Ethiopia
having a productivity of 300kg/ha/year and is stocked with cattle having average weight of 250 kg,
consuming 2.5% of their live weight in each day and the rangeland is grazed for a year round.
Based on the give information above the candidate is expected to calculate the following activities.
1. Calculate total forage on the land
2. Calculate the forage demand of each animal for a year.
3. Calculate grazing capacity
Expected Answer
1. Total Feed(forage) = Feed Production* Area= 300kg*10,000ha=3,000,000kg/ha forage
is accessible for grazing
2. Forage Demand=2.5* body weight* grazing day=2.5%*250kg*365days=2281.25 kg
forage is needed each animal for a year.
3. Grazing capacity(carrying capacity) = forage supply(production)
Forage demand per cow

=3,000,000 = 1315 cows / year

2281.25

The carrying capacity of a range is estimated to 1315 cows per year.

To calculate the total forage on the land:

Total forage = Productivity per hectare x Total area

Total forage = 300 kg/ha/year x 10,000 ha

Total forage = 3,000,000 kg/year

Therefore, the total forage on the land is 3,000,000 kg/year.

To calculate the forage demand of each animal for a year:

Forage demand per animal per day = 2.5% of live weight

Forage demand per animal per day = 2.5% of 250 kg = 0.025 x 250 kg = 6.25 kg/day

Forage demand per animal per year = Forage demand per animal per day x 365 days

Forage demand per animal per year = 6.25 kg/day x 365 days

Forage demand per animal per year = 2,281.25 kg/year

Therefore, the forage demand of each animal for a year is 2,281.25 kg/year.

To calculate the grazing capacity:

Grazing capacity = Total forage / Forage demand per animal per year

Grazing capacity = 3,000,000 kg/year / 2,281.25 kg/year

Grazing capacity ≈ 1315 animals

Therefore, the grazing capacity of the rangeland is approximately 1315 animals.

Project 4: Process and handle animal products and byproducts

Total time for the project= 40mins
Instruction: Under this project the candidate is expected to perform the following tasks based on the
information provided.
Task 1: Determine the density of milk
Instruction: Under this task the candidate is expected to determine the density of milk sample and
based on the result investigated the candidate is also expected to say same thing about the quality of
milk whether it is adulterated or not.
Information: Assume you are employed in the milk processing laboratory as a dairy technologist
and your lab assistance provided you the following details regarding the milk that was collected.
 Milk Sample Temperature= 270C
 Lactometer Reading=270c
 Temperature Factor(F)=0.2
 Standard Temperature=200C
Expected ANS

Specific gravity of milk = (Corrected or true Lactometer reading) + 1

1000
Corrected or true lactometer reading =(sample lactometer reading-standard T0)* 0.2 +(observed
lactometer reading)
Corrected or true lactometer reading =(270C-200C) * 0.2 + (270C)=30.50C
Corrected or true lactometer reading = 30.50C

Specific gravity of milk = (Corrected or true Lactometer reading) + 1

1000
Specific gravity = (30.50C)+1= 1.0305 g/ml
1000
It has been fit for consumption or sold, not adulterated liquid or solid i. e, normal quality milk
because the specific gravity of normal quality milk is 1.026 g/ml to 1.032 g/ml.
I'm happy to help with this task. As a dairy technologist, I will determine the density of the milk
sample and investigate its quality based on the result.

To calculate the density of the milk sample, we need to use the lactometer reading and the
temperature factor (F). The formula to calculate the density is:

Density = Lactometer Reading / (1 + F × (Milk Sample Temperature - Standard Temperature))

Given the values provided:

Lactometer Reading = 27
Milk Sample Temperature = 27°C
Temperature Factor (F) = 0.2
Standard Temperature = 20°C
Let's plug in the values:

Density = 27 / (1 + 0.2 × (27 - 20))

Density = 27 / (1 + 0.2 × 7)
Density = 27 / (1 + 1.4)
Density = 27 / 2.4
Density ≈ 11.25 g/cm³

The density of the milk sample is approximately 11.25 g/cm³.

Now, let's interpret the result to determine the quality of the milk. The density of milk typically
ranges from 1.028 to 1.034 g/cm³. Since our calculated density is significantly higher than this
range, it may indicate that the milk is adulterated with a denser substance, such as water or other
contaminants.

Based on this result, I would conclude that the milk sample is likely adulterated and its quality is
compromised. Further testing and analysis may be necessary to confirm the presence and type of
adulterant.

Would you like me to elaborate on this process or provide more information on milk adulteration?
Task 2 : Discuss meat handling and preservation techniques

Instruction: Under this task the candidate is expected to describe the meat handling and
preservation technics as well as meat quality parameters

Expected Ansr

Handling procedures ( the main principles of handling meat is to reduce any additional
contamination)

 Don’t allow to contact a product with any container/ box

 Clear and sanitize table and cutting box
 Dry and ensure any residue
 Maintain separate cutting and processing
Meat preservation Techniques

The main principle of meat preservation (processing) is to increase the shelf life of the product.

Preservation Techniques

 Freezing
 Curing/ air drying
 Salting
 Smoking
  Cuning
Meat quality parameters

 PH ( The PH of normal meat at slaughter is about 7.0)

 Color ( Fresh meat color is red after slaughter)
 Flavor and tenderness (Uniform distribution of fat across the muscle and row meat has little
flavor)
 Water holding capacity ( Good water holding capacity)
Project 5: Conduct data collections, Analysis and interpretation

Total time for the project=50mins

Task 1: Conduct data collection Analysis and interpretation

Instruction: Under this task the candidate is expected to analyze the reproductive parameters of
the herd.

 Number of insemination per conception (NIC)

 Days to first insemination(DFI)
 Days open(DO)

Given: Suppose you have the following data collected from a dairy farm for three years.

Cow Number of insemination per Days to first insemination Days open (DO)
ID conception ( NIC) (DFI)
1. 2 60 81
2. 3 56 56
3. 1 45 66
4. 2 70 70
5. 2 54 54
6. 2 57 71
7. 1 45 68
8. 1 56 77
 9. 3 90 90
10. 3 85 85
11. 2 65 83
12. 2 67 91
13. 2 70 70
14. 2 56 56
15. 2 54 75
16. 2 58 80
17. 2 60 81
18. 1 60 60
19. 1 50 71
20. 1 45 45

I'd be happy to help analyze the reproductive parameters of the herd.

From the given data, I will calculate the average values for each parameter:

**Number of Insemination per Conception (NIC)**

To calculate the average NIC, I will add up all the NIC values and divide by the total number
of cows:

NIC values: 2, 3, 1, 2, 2, 2, 1,1,3, 3, 2, 2, 2,2,2,2,2, 1,1, 1

Total NIC: 2 + 3 + 1 + 2 + 2 +2+ 1 +1+ 3 + 3 + 2 + 2 + 2 + 2+2+2+2 + 1 + 1+1 = 37
Total cows: 20
Average NIC: 37 / 20 = 1.85

**Days to First Insemination (DFI)**

To calculate the average DFI, I will add up all the DFI values and divide by the total number
of cows:

DFI values: 60, 56, 45, 70, 54, 57, 45, 56, 90, 85, 65, 67, 70, 56, 54, 58, 60,60, 50, 45
Total DFI: 60 + 56 + 45 + 70 + 54 + 57 + 45 + 56 + 90 + 85 + 65 + 67 + 70 + 56 + 54 + 58 + 60 +
+60+50 + 45 = 1093
Total cows: 20
Average DFI: 1093 / 20 = 54.65

**Days Open (DO)**

To calculate the average DO, I will add up all the DO values and divide by the total number of
cows:
DO values: 81, 56, 66, 70, 54, 71, 68, 77, 90, 85, 83, 91, 70, 56, 75, 80, 81, 60, 71, 45
Total DO: 81 + 56 + 66 + 70 + 54 + 71 + 68 + 77 + 90 + 85 + 83 + 91 + 70 + 56 + 75 + 80 + 81 +
60 + 71 + 45 = 1341
Total cows: 20
Average DO: 1341 / 20 = 67.05

Here are the results:

* Average Number of Insemination per Conception (NIC): 1.85

* Average Days to First Insemination (DFI): 54.65
* Average Days Open (DO): 67.05

Based on the provided data, we can conclude the following:

1. **Insemination Efficiency**: The Average Number of Insemination per Conception (NIC) is

1.85, indicating that on average, it takes approximately 2 inseminations to achieve a conception.
This suggests a moderate level of efficiency in the insemination process.

2. **Breeding Program Effectiveness**: The Average Days to First Insemination (DFI) is 54.65
days, which may indicate the effectiveness of the breeding program in identifying the optimal
breeding time. A lower DFI value generally suggests better heat detection and breeding
management.

4. **Reproductive Performance**: The Average Days Open (DO) is 67.05 days, which
represents the average time from calving to conception. This value can be influenced
by factors such as breeding management, nutrition, and cow health. A lower DO value
typically indicates better reproductive performance.

To further analyze the data, it would be helpful to know the target values for these metrics, as well
as any industry benchmarks or standards for comparison. Additionally, more data points, such as
the number of animals, breed, and age, could provide a more comprehensive understanding of the
reproductive performance. One pregnancy need 1.71 times AI service. Improving fertility is not a
single work, many factors interact example estrus detection, nutrition, environment etc. Conception
rate is the percentage of cows pregnant divided by the number of cows inseminated during a 21
days period. Pregnancy rate is calculated by multiplying the heat detection rate by the conception
rate.
Number of service per conception (SPC) is frequently used as an indicator of fertility and the
optimum value is considered to range b/n 1.6-1.8.
Today the number of service per conception around 2 is acceptable but values exceeds 3 are
indicative of considerable organizational and or health problems with reproduction.
Conception rate influences DAYS OPEN b/c if a cow doesn’t conceive ,she will be open (non-
pregnant) an additional estrus cycle (21days).
DAYS OPEN is the interval from calving to pregnancy and still a good measure of our ability to
get cows pregnant. Days open (non-pregnant) is the period between parturition and the following
conception of a dairy cow.
Reasons why cows are open? Due to:
 Disease
 Nutrition
 Management
 Age
 Calving difficulties etc
Calving interval is the interval from the birth of one calf to the birth of the next calf.
Service per conception measures the number of service required to achieve a pregnancy. Heifers
don’t conceive as rapidly as other cows and they require more service preconception than cows in
the later parities.
The increase number of service per conception often indicates the problem with cow reproduction
system , which has a negative impact on farm profitability.

Project 6: Perform Apiculture production and Sericulture development

Total time for the project = 2:00Hrs

Instruction: Under this project the candidate is expected to perform the following tasks based on the
information provided.

Task 1: Demonstrate the internal and external beehive inspection.

Instruction: Under this task the candidate is expected to demonstrate and illustrate external and
internal beehive inspection techniques.

-Internal inspection
Beehive inspection techniques are essential for beekeepers to ensure the health and productivity of
their colonies. In this task, I will demonstrate and illustrate both external and internal inspection
techniques.

External inspection involves observing the overall condition of the beehive from the outside. This
includes checking for signs of damage or decay, such as cracks or rotting wood. It is also important
to assess the entrance and ventilation of the hive, ensuring that they are clear and functioning
properly. Additionally, external inspection involves monitoring the activity of the bees, looking for
signs of a healthy and active colony.

Internal inspection, on the other hand, requires opening up the beehive and examining the individual
frames. This allows for a closer assessment of the bees' health and behavior. During internal
inspection, it is crucial to look for signs of disease or pests, such as mites or fungal infections. It is
also important to check the brood pattern, ensuring that the queen is laying eggs properly. Finally,
internal inspection involves assessing the honey stores and overall cleanliness of the hive.

By mastering both external and internal inspection techniques, beekeepers can effectively monitor
the well-being of their colonies and take necessary actions to maintain healthy and productive bee
populations.
 What are the precautions during inspections?
 Select time of inspection (after noon).
 Optimum weather (not to cold and not too hot).
 Proper wearing of protective to avoid unnecessary stings.
 Wash previously used protective cloth to avoid the alarm pheromones of previously stings.
 Use proper smoke to calm down the bees.
 Operate gently to avoid crushing of bees.
During inspection
Always be from behind or from side.
Before opening the hive, smoke 3-4 puffs at entrance, which helps the bees to gorge honey, &
nectar that makes them difficult to sting.
Then slightly open the lid and smoke 3-4 puffs and close back the lid for half minute.
Then remove the lid and smoke first horizontally to force the bees to move down.
Then gently remove few frames as a sample to assess the status of the colony to determine whether
the colony is :-
 Starved
 Requiring super
 Presence of egg or larvae
 Swarm preparation
 Time of inserting queen excluder
 Ripping of honey- ¾ sealed/
 Reduce super
 Population of colony
 Amount of honey
 Situation of egg, larvae and disease
-External Inspection
-normal flying
-stravation
Bees are dead and aggressive on entrance
Task 2: Demonstrate silk worm feeding

Instruction: Under this task the candidate is expected to demonstrate and illustrated silk worm
feeding practices based on age categories.

Expected Answr

Silk worm feeding practices vary based on age categories. In the early stages, silk worms require a
diet of mulberry leaves. As they grow older, they transition to a diet of mulberry leaves mixed with
other plant materials. Finally, in the last stage, silk worms are fed only mulberry leaves. These
feeding practices are crucial for the healthy development of silk worms and the production of high-
quality silk.

Stages of growth and feeding methods

 Silkworms eat only mulberry leaves and preferring white mulberry.
 Mulberry is the basic food for silkworm
 They also will eat lettuce and the leaves of two other tree species: the dosage orange leaves, Castor Bean
plants, Colure pomifera; and Tree of Heaven, Ailanthus latissimi.
 Daily feeds four times (1 AM, 5 AM , 9 AM and 1-2PM) schedule followed.

The life cycle stage of silkworm

Silkworms undergo growth Period of 45-55 days in egg (9-12), larvae (25-30), pupa (9-10) and in adult moth (2-
3) days
 Stage Period (days)
Egg 9-12
larvae 25-30
I. Instar 3-4
II. Instar 2-3
III. Instar 3-4
IV. Instar 17-19
pupa 9-10
Adult 2-3

Silkworms undergo four mountings growth stage (instars) in the larval stage and are fed according to these instars.
Each larvae feeds on 90gm of leaves during its larval period (voracious feeders)
1st. stage (1st Instar) the young worms should be fed with young tender leaves; 2nd and 3rd leaves from the tip of the
shoot. The chopped into small pieces and fed to worms for 4 days at least twice a day in the morning and late
afternoon. After the 4 days, the worms go into molt (sleep).

Molting- molting is the shedding of skin as worms enter into the next instar. Molting takes 18 - 24 hours (1 day) and
the worms not fed during this period.
The reared must be able to identify when the worms are getting into and out of molt apart from counting days.
Molting Signs:
 woolen heads
 Raised heads
 Worms are immobile
NB: During molting, the bed kept dry and uncovered
Once the worms come out of molt, spread them out evenly to enhance dryness in the bed and to increase the bed
space to match with their increasing body size.
Feed the worms when all of them have come out of molt.
 Figure: 2nd. Instar silkworms

2nd. stage (2nd Instar) feed 3rd and 4th young glossy leaves. Continue feeding chopped leaves for 4 days. After this
period, the worms go into molt again

Figure: 3rd instar silkworms

3rd. stage (3rd Instar) continue feeding the silkworms on good leaves harvested from the green part of the
stem/shoot for three days. After this, period silkworms go into molt.

Figure 1: Attending to silkworms 4th instar silkworms

4th. stage feed worms on whole shoots for 6 Days.

5th. Stage feed on whole shoot for 7/8 days. During feeding always, maintain a single layer of shoots. Avoid over
mature, yellow and diseased leaves.

Figure: 5th instar silkworms feeding on shoots

Leaf Requirement for Rearing of one Case Silkworms:
stage Age/Day Leaf weight Leaf weight per day Leaf/shoot remarks per day
st st
1 1 1 150 g - Harvest 2nd and 3rd young leaves
2 2nd 200 g -
rd
3 3 200 g -
th
4 4 150 g -
th
5 5 worms sleep -
nd th
2 6 1 350 g - Harvest 3rd and 4th leaves
7 2nd 450 g -
rd
8 3 650 g -
th
9 4 700 g -

10 5th worms sleep -

Harvest leaves that are on the green part of

3rd 11 1st - 2 kg
young shoot
12 2nd - 3 kg
13 3rd - 3 kg
th
14 4 - worms sleep
th st
4 15 1 - 12 kg Harvest good shoot (1-1.5m) meters long
nd
16 2 - 18 kg
rd
17 3 - 24 kg
th
18 4 - 30 kg
th
19 5 - 40 kg
th
20 6 - worms sleep
th
21 7 -
th
5 22 1st - 20 kg
nd
23 2 - 30 kg
rd
24 3 - 40 kg Harvest whole shoot.
th
25 4 - 50 kg
th
26 5 - 60 kg
th
27 6 - 90 kg
th
28 7 - 100 kg
th
29 8 - 50 kg
th
30 9 - worms start cocooning
Task 3: Undertake honey harvesting and extraction

Instruction: Under this task the candidate is expected to undertake honey harvesting and extraction.

Honey harvesting is collecting of the stored reserve food for bees and their young (brood) from
their nest.

Honey extraction: - is the process of removing honey from honeycomb so that it is isolated in a
pure liquid form.
Uncapping: - is opening of the sealed cells of honey combs before placing in the extractor so that
the honey can come out easily. The uncapping of cells exposes the honey that then can be extracted
without damaging the comb.
Harvesting honey
When the honey is ready it has to be removed immediately
Honey can be considered as ripe when 75% the comb is sealed
What are indications for honey harvesting?
 There is strong aroma of honey smelling
 Clustered bees around the entrance
 Bees become ideal/less traffic at entrance
 Finally open & check ripe & sealed honeycombs

Why honey harvesting is important?

Honey is removed to:
 provide you with an income

 as an aid to colony management, for example to control swarming.

 give the queen more space for brood by removing combs in the brood nest that are full of
honey.

 deal with the potential for honey fermenting in the combs – if the bees had difficulty ripening
honey and went into winter with thin honey, that honey could absorb moisture over the winter
and ferment. if the bees tried to eat this fermented honey it could kill them, so it should be
extracted and disposed of in a safe way, e.g. burying.
Early cropping is important
To force the bees to collect 2nd round honey either for their Owen or for 2nd harvest
The hive is opened in the appropriate manner. After the inner cover is removed, the honey super is
assessed by visual examination of the frames, to see that it is at least three quarters sealed and thus
ready for removal. Smoke is blown down between the frames. Then the super is lifted a few
centimeters at front or back, and allowed to drop back into position. Then, when most of the bees
are out of the bees are out of the super, the honey combs will be taken off. In such manner, the
honey frames will be harvested and brought to honey house.
It may avoid the consumption of the store by the bees particularly if there is rain
If harvesting is at late flowering leave some provision to the bees.
Or if you remove all the honey immediately feed them with sugar
After harvest- extract & strain the honey while it is liquid
Extracting of honey
Uncapping the honeycombs and extracting honey
After the honey combs with frames are brought to the honey house, the seals honey combs should
be uncapped in order to be extracted easily, to let the easy flow of honey from the comb cells. There
are many types o f uncapping equipment available for commercial operator, from steam and
electrically heated to mechanically operated units. All are suitable, and the type to be used must be
decided by the individual conditions. Originally uncapping was and in some cases is still done by
dipping sharp knives in hot water or scooping the combs with wide fork. The next step was the
introduction of the steam-heated knife. This was soon followed by an electric knife. In our country,
the un capping fork is now commonly used. The uncapped honey will be extracted by the manually
or electrically operated centrifugal honey extractor. There are many types of honey extract
developed with various capacity of frame holding.
Task 4: Describe and demonstrate manage bee swarming.

Instruction:Under this task the candidate is expected to describe and demonstrate managing bee
swarming.

Describe bee swarming

Swarming is the natural means of reproduction of honey bee colonies. A new honey bee colony is
formed when the queen bee leaves the colony with a large group of worker bees, a process called
swarming. When a colony of honey bees becomes large, it divides in to two units. About 30 to 70
percent of the bees remain in the parent colony; the rest leaves as a swarm.

Swarming is a natural event by which a colony reproduce. When swarming the old queen
accompanied many worker bees left the original colony and found a new site to build their home.
Swarm is colony that left its nest for different reasons
There are three types of swarm or reasons why bees leave their nest.
A. The population of the colony is very large
B. The queen is not strong enough to control the colony.
C. Plenty of nectar and pollen
D. Hot weather
Sign of swarming
A. Queen cell as found
B. Worker bees don’t forage in the field
C. The abdomen of the queen bee is retracted and become smaller than before
 Process of swarm

Swarming often happen in the sunny and windless day.

Prevention

Change old queen with a new queen with good ability of egg laying

Remove the sealed brood comb and insert brood comb with larvae

Destroy the queen cell

Clip the queen wing

Harvest the honey as soon as possible

Exchange bee hives-exchange strong colony with weak colony

 Reproductive swarm
 Migratory swarm
 Absconding
Reproductive swarm
Swarm occur as the result of reproduction of a colony if is a way of maintaining the survival of the
species.
R. swarming can be triggered due to over crowding
However, since it is a natural phenomenon it can occur even in non congested colony.
Tropical African bees have high R. swarming tendencies
In modern beekeeping reproductive swarming is not accepted because
- It reduce the population size
- it reduce the working force
- and lead total or partial lose of yield in that season
How to control reproductive swarm
 Add super early /on right time
 Inspect colony and damage queen cells
 Insert Q.E to partially limit the egg laying of a queen
 Remove brood & give to weak colony

Types of Queen Cells

When we remove queen cell we have to identify the nature of queen cell

Reproductive queen cells

 Mostly at periphery of the comb10-20
 Occur at peak flowering period
 In overcrowded colony
Supersedure queen cells
 It is built when the queen become old to be replaced
 Queen cells are few in number
 Mostly at the face of the comb
 The brood pattern is not normal as that young queen brood pattern
 When we remove the queen cell we have to leave at least 2 proper queen cells
Emergency queen cells
Emergency queen is built when there is sudden loss of queen /death during hive operation there is
no egg & young larvae
So during removing such queen cells we have to leave at least two queen cells
Migratory swarm
Migratory swarm is a swarm in which the whale colony moves from one ecology to the other
following dearth period mostly due to shortage of food, high temperature.
Absconding
Total movement of a colony due to disturbance & unworkably reasons
Project 7: Design livestock farmstead structure and facilities
Time allowed: 1Hrs
Instruction : Under this project the candidate is expected to design and establish poultry farm.
Task 1 : Design and determine space requirement for broiler.
Instruction : Under this task the candidate is expected to undertake site selection for poultry farm
and determine space requirement for broiler.
Information: You are expected to establish poultry farm and design a deep litter house for 1,200
broilers. Calculate the required housing area, Number of feed trough and water trough.
Site selection for poultry farm
The points which should be considered before the erection of poultry farm buildings are as follows :
1. Topography
2. Soil Type
3. Exposure to the sun and protection from wind
4. Road Accessibility
5. Durability and Attractiveness :
6. Availability of Water Supply
8. Availability of Labour
9. Availability of Market Accessibility
10. Availability of Electricity
11. Availability of feed
12. Availability of feed through
13. Availability of water through
14. Facilities Availability
15. Availability of animal health center
Area of space requirement(m2) No of Feed trough No of water trough
10 broiler/m2 30 birds/ feed trough 50 birds/ water trough
For 1200 120 m2 40 Feed trough 24 water trough
broiler
 Layout of a broiler farm:
Construction of different farm buildings at proper position in the site is highly essential for disease prevention. The
site should be fenced from all sides. There should be only one entrance with a proper and large enough gate. The
selling booth, storehouse and office should be situated near the entrance to minimize movement of people around
poultry sheds. The storehouse (feed) should be constructed near the entrance so that vehicles carrying the feed need
not go inside for unloading. The residential quarters for the laborers should be constructed after the office and
storeroom. Poultry sheds should be constructed after the residential quarters maintaining a minimum distance of
about 300 feet. The poultry sheds should face east - west direction length-wise and minimum distance between two
sheds should be 35- 40 feet. The disposal pit and sick room should be constructed only at the extreme end of the site.
Figure. Layout of buildings for 1 200 broiler house
Task-2 Design and developing calf pen in dairy farm.
Assumption : Candidates will be expected to determine the facilities needed in dairy farm design of calf pen and internal facilities needed
for raising of calf( space requirement, height,width length, feeder space).
Selection of Site for calf pen:
Site is an area of land where livestock handling and accommodation facilities are being built or could be built.
The points which should be considered before the erection of calf pen buildings are as follows :
1. Topography
2. Soil Type
3. Exposure to the sun and protection from wind
4. Road Accessibility
5. Durability and Attractiveness :
6. Availability of Water Supply
8. Availability of Labour
9. Availability of Market Accessibility
10. Availability of Electricity
11. Availability of feed
12. Availability of feed through
13. Availability of feed through
14. Facilities Availability
15. Availability of animal health center
Design facilities to allow for easy moving and grouping of calf pen.
Fig . Layout of internal calf pen
Partition of calf pen space requirement 1.0*1.0m
Water trough
Height=0.15m
width =0.4m
length=0.2m
Feed trough
Height=0.15m
width =0.4m
length=0.2m

THEORY/ KNOWLEDGE PART

1. Which of the correct order of communication?
A/ Decoding→ Encoding→ Transferring→Receiving.
B/ Encoding → Decoding → Receiving →Transferring
C/ Encoding Transferring→ Receiving →Decoding
D/ Encoding →Transferring →Decoding→ Receiving
2. The sugar of the milk that give sweetest taste for milk is---?
A/ Galactose
B/ Glucose
C/ Lactose
D/ Fructose
3. A document that containing an organization strategy, goal and give direction is---?
A/ Business plan
B/ Report
C/ Reccordd
D/
4. In a business planning process analysis of collected data is through ----?
A/ MUDA
B/ SWOT
C/ 5S
D/ 5W
5. An instrument used for measuring of moisture content of honey is ---
A/ Refractometer
B/ Hydrometer
C/ Lactometer
D/ hygrometer
6. Which type of improved forage is widely used / cultivated in Ethiopia?
A/ Herbaceous legumes
B/ Desmodium
C/ Alfalfa
D/ Desho grass
7. The period of good egg production in layer chicken is?
A/ 14-18 months
B/ 10-12 months
C/ 9-12 months
D/ 12-14 months
8. The process changing chemical energy in to other energy in the body of animal during
digestion of feed is---
A/ Metabolism
B/ Respiration
C/ Digestion
D/ Ingestion
9. In poultry farm planning which of the following is correct orientation of building house?
A/ The long axis is from north-south
B/ The long axis is from east-west
C/ The short axis is from east to west
D/ The long axis is raised towards the direction of high wind
10. The dairy cows intake feed 16kg of 90% DM and excrete 12 kg of 30% DM in feces. What is the
percentage of digestibility?
A/ 55.6%
B/ 54%
C/ 76%
D/ 33.3%
To calculate the digestibility of the feed, we need to determine how much of the dry matter (DM) in the feed
is digested by the cows.
The amount of DM in the feed that is ingested by the cows is 16 kg * 0.90 = 14.4 kg.
The amount of DM in the feces is 12 kg * 0.30 = 3.6 kg.
 Therefore, the amount of DM that was digested by the cows is 14.4 kg - 3.6 kg = 10.8 kg.
To find the digestibility, we divide the amount of DM digested by the amount of DM ingested, and then
multiply by 100 to get a percentage:
Digestibility (%) = (DM digested / DM ingested) * 100
Digestibility (%) = (10.8 kg / 14.4 kg) * 100
Digestibility (%) = 0.75 * 100
Digestibility (%) = 75%
So, the digestibility of the feed for the dairy cows is 75%.
%Digestibility=Dry matter content in feces - Dry matter content in feed * 100 = 12-16 * 100 = 33.3 %
Dry matter content in feces 12
(Drop negative sign)
11. Which of the following is internal colony inspection?
A/ Observation of queen’s in the hive
B/ Observation of dead bees on the hive entrance
C/ Observation of normal flying bees on the entrance of hive
D/ Observation of the enemy on the hive
12. If you have work with milk processing plant and collecting milk from farmers. How to test milk quality?
A/ By Organoleptic Test
B/ By Lactometer Test
C/ By Alcohol Test
D/ By Clot-On-Boiling Test
13. What is the DM content of feed 30gm and 40gm as feed.
A/ 75.5
B/ 80.5
C/ 110
D/ 75

DM =Dry weight *100= 30 * 100=75

Wet weight 40
As feed = Dry matter content * moisture content
100
14. What is the DM basis of as feed 450gm as partial dried 90gm.
A/ 40.5
B/ 5
C/ 50
D/ 20
To calculate the DM (Dry Matter) basis of a feed, we need to know the percentage of dry matter in the feed.
From what you provided, we have a partial dried feed of 450gm, and 90gm of that is dry matter.
Let's calculate the percentage of dry matter:
(Dry matter weight ÷ Total weight) × 100
= (90gm ÷ 450gm) × 100
= 0.2 × 100
= 20%
So, the DM basis of this feed is 20%.
15. Which is the advantage of small ruminant animals over large ruminant animals farming?
A/ High initial capital cost
B/ High risk of loss
C/ High reproductive rate
D/ Narrower environmental adaptability
16. The process of selecting high productivity animals to future parent of the herd is---
A/ Selection
B/ Mating
C/ Breeding
D/ Culling
17. The best method of AI is through
A/ Recto-vaginal method
 B/ Vaginal- Recto method
C/ Through penis insertion
D/ Rumen vaginal method
18. Which of the following is correct sequential order of semen processing?
A/ Semen Collection→ printing → Dilution→ Evaluation → Preservation
B/ Semen Collection→ Dilution→ Printing→ Preservation→ Evaluation
C/ Semen Collection→ Evaluation→ Dilution→ Printing→ Preservation
D/ collection→printing→dilution→preservation→evaluation
19. Excessive heating of milk above 1000C for 30-40 minutes for complete destruction of microorganism
is called---
A/ Sterilization
B/ Pasteurization
C/ Boling
D/ homogenous
[Link] process of reducing cream of milk by adding skim milk in order to lowering fat content of milk is called
A/ Cream Separation
B/ Standardization
C/ Homogenization
D/ Pasteurization
21. Which is not the importance of indigenous knowledge?
A/ It is part of global knowledge
B/ It helps to knowing local knowledge
C/ Help as problem solving tool
D/ Irrelevant to information transferring process
22. An activity that done on cow, in order to bringing cows into estrus cycle is---
A/ Synchronization
B/ AI
C/ Heat Detection
D/ ET
23. Reproductive technology which involves multiplying of the females in the dairy farm
A/ AI
B/ Embryo Transfer
C/ Synchronization
D/ heat detection
24. The phase of estrus cycle which is the longest period and CL is dominating the---
A/ Di-estrus
B/ Met-estrus
C/ Pro-estrus
D/ Estrus
25. The grade of hide and skin defect when defect occurs above 2.5cm is---
A/ Grade 4 defect
B/ Grade 2 defect
C/ Grade 3 defect
D/ Grade 1 defect
26. The fleshing of hide and skin after removing from the carcass is---
A/ Removing of blood and meat spot
B/ Removing of unwanted body part
C/ Removing of unwanted subcutaneous tissue
D/ Removing of hair and dirty
27. Which is correct order in incubation days, Temperature and Turning in artificial egg incubation?
A/ 0-18days, 37.50C -38.20C for 4-6 times per day
B/ 18-21 days, 350C for 4 times per day
C/ 0-18 days, 37.50C - 400C for no turning
D/ 0-18days, 37.50C -38.20C for 10 times per day
28. Which is behavioral feature of dairy cows ?
A/ High milk yield
B/ Temperament
 C/ Large frame size
D/ Large skeleton
29. A zoonotic disease that transmitted from human to animal and vice versa
A/ Tuberculosis
B/ Anthrax
C/ Bovine brucellosis
D/ FMD
30. What is the importance of increasing good quality of goods and services?
A/ To maintain and keep customer satisfaction
B/ To increase profitability of your organization
C/ to decrease customer satisfaction
D/ to evaluate the need of customer
31. The first step in pasture establishment is
A/ Sowing of correct seed
B/ Site selection
C/ Harvesting of appropriate time
D/ Fertilizer application
32. Which of the following is different from others?
A/ Rhodes
B/ Desmodium
C/ Luceana
D/ Herbaceous tree
33. The forage development strategy that involves cut and carry grazing system.
A/ Over sowing
B/ Livestock exclusion areas
C/ Forage strip cropping
D/ Backyard forage development strategy
34. Type of rotational grazing system in paddock using electric fence is ---
A/ Deferred rotational grazing
B/ Strip rotational grazing
C/ free grazing
D/ back yard grazing
35. The organization of items as their similarity as work place during the process of applying 5S
A/ Standardization
B/ systematize
C/ Sweep
D/ Set in order
36. Breeding system that involves first generation F1 female is used as parent stock is ---
A/ Inbreeding
B/ Crossbreeding
C/ pure breeding
D/ Linebreeding
37. A breeding system, mating of F5 belong ancestors
A/ Systematic breeding
B/ Out crossing
C/ Line breeding
D/ Grading up
38. The best characteristic feature of zoonotic disease is---
A/ Anthrax and rabies are highly zoonotic disease
B/ Are transmitted from animal to human and vice versa
C/ Are transmitted from human to animal and not vice versa
D/ All
39. The process of adding foreign matter to milk to increase milk composition is---
A/ Homogenization
B/ Pasteurization
C/ Standardization
D/ Adulteration
40. Oil seed meal, meat meal and molasses are considered as a source of---
 A/ Roughage
B/ Energy
C/ Concentrate
D/ Protein
41. The best simplest system of improved pasture production program depend on your seed rate is-
42. Body condition for welfare purpose can be assessed with a simple category system of
A/ Too thin B/ Acceptable C/ Too fat D/ All
43. Of the following which one is environmental risk? A/ pollution B/ humidity C/ Temperature D/ All
44. ----is refers to the number of animal per unit area of land A/ stocking rate B/ carrying capacity C/ grazing
pressure D/ grazing unit
45. One is considered biological hazard during livestock work. A/ Anthrax B/ Kaizen C/ Safety D/ Sops
46. ----is a farm assessment to identify feed requirements based on the number and class of livestock to be feed
and the production levels that are targeted. A/ Feed budgeting B/ Measurement of feed ingredient C/
Weighing of feed D/ Animal feed additive
47. ----is feed stuffs that contain relatively large amount of CF (more than 18%). A/ Concentrate B/ Roughage
C/ Energy D/ Protein
48. The most appropriate quality of milk is. A/ Low content of bacterial and low content of forage flavor B/
Very high content of fat and protein C/ Moderate levels of bacterial content and animal forage D/ High
mineral
49. The most important components of business plan. A/ Action plan B/ Production plan C/ Implementation
plan D/ Promotion plan
50. ----is the process at which calves is switch off from milk. A/ Weaning B/ Milking C/ Milk type D/ Hand
milking
51. To prevent and eliminate the occurrence of wastes in working place need to prepare. A/ 5W and 1H sheet
B/ 4W and 1H sheet C/ 4W and 2H sheet D/ 5W and 2H sheet
52. --- is the most popular method of formulating ration for swine and poultry. A/ Trial and Error method B/
person square method C/ Algebraic equation method D/ Computer assisted formulation method
53. ---- is a substance that forms part of a mixture which used in formulation in different systems. A/
Mixing/Blending B/ Ingredient C/ Agitators D/ Rollers
54. The most processes of making butter from camel milk is. A/ Heating →Cooling→ Churning→ rolling B/
Heating →Churning →Cooling→ Rolling C/ Heating →Rolling→ Churning→ Cooling D/ Cooling
→Heating →Rolling→ Churning
55. The process of quantifying the amount of feed ingredients that. A/ Ration formulation B/ Mixing C/
Grinding D/ Mixing
56. During implementation of 5s in work place organization of necessary equipment is . A/ Systemize B/
Standardize C/ Self-discipline D/ Sorting
57. A group of people with high degree of interdependence geared. A/ Single work B/ Teamwork C/ Work type
D/ Action
58. One of the following is considered as marketing mix. A/ Strength B/ Weakness C/ Opportunity D/
Promotion
59. Dairy product handling equipment should be. A/ Plastic cans B/ Corrosive metal C/ Any equipment D/
Stainless steel
60. A marketing practice of creating name symbol or design is. A/ Tagline (label, sign) of the product B/
advertising the product C/ Brand name D/Announcing the product
61. Among the following which one is a measurement of feed digestibility? A/ TDN B/ Nutrient content of feed
C/ Protein content D/ Vitamin content
62. One is used to measure specific gravity of milk. A/ Lactometer B/ Hygrometer C/ Hydrometer D/
Spectrometer
63. Which one of the following arrangement indicates metabolic disease? A/ Ketosis-hypo-acidosis B/ Ketosis-
pasterollosis-acidosis C/ Hypocalcaemia-ketosis-acidosis D/ Hypocalcaemia- milk fever –mastitis
64. --- is usually added to basic feed in small quantities. A/ Fat B/ Water C/ Feed additive D/ Protein
65. Immunization is describe . A/ Treatment B/ Control C/ Vaccination D/ Prevention
66. Of the following grazing land management one is describe as zero grazing. A/ Strip grazing B/ Cut and carry
C/ Differed grazing D/ Rotational grazing
67. One is used to follow up the new comer animal at first time. A/ Quarantine B/ Vaccination C/ Treatment D/
Disease
68. The method of the forage development strategies and can be undertaken at very low cost depend on the
seeding rates used. A/ Stock exclusion area B/ Contour forage strip C/ Over sowing D/ Under sowing
69. The appropriate moisture content during hay storage is. A/ 5-10% B/ 20-25% C/ 15-20% D/ 25-30%
70. One of the following is considered as liquid waste. A/ Effluent B/ Litter C/ Manure D/ Hide
71. Which one is describing evaluation of final product prior to marketing? A/ Quality assurance B/ Kaizen C/
OHS D/ Quality control
72. One of the following is explaining unevenness/inequality. A/ MURA B/ MURI C/ MUDA D/ 5S
73. Which one of the following is the purpose of ensuring high quality A/ Ignorance of customer B/ Selection
and recruitment(employee, worker) C/ Attract the customer D/ Using command words
74. In the preparation of working plan for an organization the first step is A/ Set in objectives B/ Schedule
activity C/ Implement activity D/ Review of the activity
75. Which is not meat of fish post-harvest storage? A/ Salting B/ Dry C/ Smoking D/ Filleting
76. Which factors affect the concentration of protein in forage? A/ Stage of maturity B/ Availability of the feed
C/ Color of feed D/ Consumption of the feed
77. Among the following one is the resource management strategy. A/ Integrated farming B/ Extensive
production system C/ Intensive production system D/ Semi-intensive production system
78. Dairy cattle contribute to global warming through. A/ CO2 emission B/ CH4 emission C/ Nitrate emission D/
Phosphate emission
79. The best method of breeding for multiplying female dairy cattle genetic merit is. A/ Cross breeding B/ AI C/
ET D/ Synthetic breeding
80. One of the following is very important in building team leadership. A/ Share information for few members
B/ Open communication b/n team members C/ Poor feedback on performance of team D/ Focus on
individual decision making
81. Which one of the following practice is not recommendation in animal identification? A/ Ear tagging B/ Ear
tattooing C/ Branding D/ Ear notching
82. Among the following one is not the location of the Ethiopian rangelands. A/The southern rangelands B/ The
south-eastern range lands C/ The north-eastern rangelands D/ East-west rangelands
83. All are factors influencing optimum stocking rate except one. A/ Forage growth rate B/ Limiting of forage to
animals C/ Nutritive value of pasture D/ Seasonal variability of feed
84. Moving grazing animals recurrently (repeatedly) from one grazing unit (paddock) to another grazing unit in
the same rotation series (group) is called---. A/Deferred grazing B/Soiling or zero grazing C/ Rotational
grazing D/ Continuous grazing
85. Periodic resting of range lands (grazing land) for at least one growing season is termed as A/ Stock
exclusion B/ Range condition C/ Reseeding D/ Range trend
86. ----is an objective of monitoring and ----is the subject of inventory respectively. A/ Range condition and
trend B/ Range condition C/ Range trend and condition D/ Range trend
87. One is not members of honey bee castes in a given colony. A/ Queen bee B/ Drone bee C/ Worker bee D/
Robber bee
88. One is the most appropriate requirement for welfare of poultry farm. A/ House in accumulation B/ Stocking
density C/ Feed with inadequate D/ Proper feeding
89. At the stage of service if livestock should not be in energy deficit this technique links together. A/ Good
welfare B/ Good husbandry C/ Good performance D/ All
[Link] is not the influence of body condition of dairy animals. A/ Reproduction B/ Health C/ Longevity D/
None