1. Improvement in Food
Resources
- Animal Husbandry

7. High yielding varieties
S.No. Animals High yielding varieties
1. Cow Jersey, Friesian, Sahiwal, Karan-
Swiss, Holstein-
Friesian, Karan-
Fries, etc.
2. Buffalo Murrah, Surti, Jaffrabadi, Nili,
Nagpuri,
Mehsana , etc.
3. Goat Kashmiri, Gaddi, Bengal, etc.
4. Sheep Gaddi, Lohi, Bikaneri, etc.
5. Pig Large white Yorkshire, Middle white
Yorkshire etc.

9. Symptoms of Healthy and Sick
Animals
Healthy Animal Sick Animal
A healthy animal feeds
regularly.
A sick animal shows loss of
appetite (i e. It does not eat
well)
It shows normal posture of
sitting, walking, standing,
etc.
It does not show normal
posture. It is not
comfortable. It shows
restlessness.
It has a definite body
temperature.
i) Cow : 38.30c
ii) Buffalo : 37.2-38.20C
The body temperature is
high.

10. The pulse rate and
respiration rate is normal
The pulse rate, respiration
rate is high, more than
normal
i) Cow's pulse rate is 40-60
Respiration rate is 15-30 per
minute.
The pulse rate, respiration
rate is high, more than
normal.
ii) Buffalo : pulse rate 40-45
per minute.
Respiration rate is
16-18

11. The eyes, urine colour and
dung
The eyes are red, watering
are normal. eyes , coloured
urine and loose dung .
It is active. It is inactive, weak and
helpless.
The draught animals works
normally and milch animal
gives the right amount of
milk
The draft animal does not
work and milch animal
gives less Milk.
Sick animals should be
taken to a veterinary
doctor.

12. Diseases of Dairy Animals

13. Poultry Breeds and their Production
S.No. Breeds Approx. feed
requirement
Meat Eggs
yield/year
1. Indigenous
(Assel & Basara)
6 kg for 1
dozen eggs
1kg 60-70 eggs
2. Cross-breed
(IBL 80, ILS 82, B77,
HH-260)
2 kg for 1
dozen eggs
1kg 200-260 eggs

15. Characteristics of Fish Meat
• Fish meat is of high nutritive value. It has
14.25% proteins which is comparatively higher
than th egg and animal sources.
• Fat contents is low (0.5%).
• The fish is a rich source of vitamins A and D and
also a good source of minerals like phosphorus,
calcium and iron.
• Thus, fish and other varieties of sea food are a
valuable source of protein particularly in coastal
areas of our country.

16. Introduction of Honey
1. Color Golden brown
2. Thickness Dense and Viscous
3. Taste Sweet
4. Components Sugar 20-40%
Moisture 60-80%
Minerals 0.22-0.3%
Vitamins 0.2-0.5%
5. Biological products Pollens and Enzymess

17. The quality and yields of honey
depends on following factors:
• Flora / crop field / pastures.
• Location of apiary.
• Bee variety
• Honey flow period, etc.
The taste of honey depends on the kinds
of flowers available for nectar and pollen
collection.