(a) Explain four of the following management practices in animal production: (i) steaming up; (ii) culling; (iii) candling; (iv) tattooing; (vi) creep feedi...

(a) Explanation of four management practices:

• (i) Steaming up: This is the extra (increased) feeding of a pregnant animal with concentrates and good rations during the last few weeks before parturition. It builds up the animal's body reserves, ensures the birth of a healthy young one and prepares the mother for heavy milk production.
• (ii) Culling: This is the removal from the herd or flock of animals that are old, unproductive, sickly, deformed or of poor quality, so that only healthy and productive animals are kept. It improves the overall quality and productivity of the stock.
• (iii) Candling: This is the passing of a bright light through an egg in a dark room to examine its internal quality. It is used to detect cracks, blood spots and rotten eggs, and during incubation to check whether the egg is fertile and developing.
• (v) Creep feeding: This is the provision of supplementary feed to young animals (such as piglets or calves) in a special enclosure (creep) that only the young can enter, keeping out the adults. It helps the young to grow fast and prepares them for weaning.

(Tattooing is the marking of an animal for identification by pricking a number or symbol into the skin or ear with ink.)

(b) Five signs of heat in animals:

1. Restlessness and frequent bellowing or bleating.
2. Swelling and reddening of the vulva.
3. Discharge of clear mucus from the vulva.
4. Mounting other animals and standing to be mounted.
5. Loss of appetite and reduced milk yield; frequent urination.

(c) Three reasons for castrating farm animals:

1. To make the animals docile and easy to handle and manage.
2. To improve the quality and tenderness of the meat and remove its offensive smell.
3. To prevent indiscriminate (uncontrolled) mating and allow only selected males to breed.