General
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UNIT 5:RUMINANTS
Introduction
Ruminants are mammals that are able to acquire nutrients from plant-based food by use of microbes in a specialised stomach compartment known as rumen. They include domestic and wild animals as well. Domestic ruminants include animals such as cattle, sheep and goats. Each has different ʻtypes᾿ of animals based on the product it is kept for and ʻbreeds᾿, based on the place of origin and characteristics. This unit deals with cattle, sheep and goats, describing their characteristics, management in terms of feeding, housing, diseases that attack them and their symptoms and control. The pictures below give an overview of the whole unit.
5.1: Definition of ruminant
Activity 5.1: Finding out the meaning of the term ruminant
Materials required
• Dictionaries
• Internet and search engine
• Library books
• Note books
(i) Use internet, dictionary, library books and your own experience to find out the meaning of the term ruminant.
(ii) Discuss and record your findings.
(iii) Present your findings to the class.
(iv) Take teacher’s summary notes.
A ruminant is a herbivorous mammal that chews cud and has a specialised stomach which ferments plant based food material known as rumen. Ruminants have four stomach chambers namely rumen, reticulum, omasum and abomasum.
5.2 Ruminant species reared in Rwanda
Activity 5.2: A visit to an agricultural and veterinary schools or ruminant farms to observe ruminant species kept in Rwanda
Materials required
• Questionnaire
• Note books
Visit an agricultural and veterinary school or ruminant farm to observe ruminant species reared in Rwanda, then carry out the following activities:
(i) Observe the type of ruminants reared in the farm and name them.
(ii) Find out the difference between the different ruminant species observed.
(iii) Find out whether there are other ruminants not observed in the farm or school.
(iv) Discuss and record your observation.
(v) Present your findings to the class.
(vi) Take the teacher’s summary notes.
The ruminant species of animals kept in Rwanda include cattle, sheep and goats. Study the photographs below which show livestock species kept in Rwanda. Identify the animals which are ruminants and name each one of them.
5.3 Ruminant breeds and their characteristics
Activity 5.3: Finding out the characteristics of ruminant breeds
Materials required
• Video of ruminants breeds
• Internet
• Coloured photographs of cattle breeds, goat breeds and sheep breeds
• Magazines on ruminant breeds
• Note books
Watch a video show on different ruminant breeds as well as use the colour photographs and magazine provided to carry out the following activities.
(i) Identify the different ruminant breeds.
(ii) Find out the characteristics of each breed.
(iii) Present your findings to the class.
(iv) Take teacher’s summary notes.
(a) Cattle breeds – they include the Ankole, Friesian and Jersey. They are divided into dairy, beef and dual-purpose breeds.
(b) Goat breeds – are divided into dairy goats and meat goats. Dairy goats include Saanen, Togenburg and Alpine. Meat goats include local goats, Boer and Ethiopian galla.
(c) Sheep breeds – are divided into mutton sheep and wool sheep. Wool sheep include Merino, Corriedale, Mountain white and Romney Mursh. Mutton sheep breeds include local sheep and Dorper.
Ruminant breeds are identified using external features such as colour, size, body conformity and the origin.
Characteristics of Cattle Breeds
To understand the characteristics of cattle breeds, it is important to learn the parts of the body of cattle.
(a) Ankole Cattle
This is an indigenous cattle originally from the Sanga cattle which is native to Africa. It has the following characteristics:
(i) Long distinctive horns that can reach a length of up to 1.2 metres each.
(ii) Brown in colour or deep red though there are some shades of black and white.
(iii) Medium in size with bulls weighing 450 – 730 kg, cows weigh 430 – 540 kg, calves are born with a live weight of 14 – 23 kg.
(iv) Have a pendulous dew lap and umbilical fold.
(v) Have humps of varying sizes.
(vi) They are more tolerant to tropical diseases and well adapted to local climate.
(vii) They are mainly kept for meat and milk. They produce about 1 – 2 kg of milk per day.
(b) Friesian
It is also known as Holstein and is an exotic dairy breed from Holland. It has the following characteristics: (i) Black colour with white patches or white colour with black patches.
(ii) It is large in size with bulls weighing 900 – 1000 kg and cows 550 – 680 kg. Calves are born with a weight of 35 – 40 kg.
(iii) It produces the highest amount of milk per lactation period which is 9,150 kg per lactation of 305 days with good management.
(iv) The heifers mature at 21 months and calves down the age of 30 months.
(v) It is well adapted to the highlands of Rwanda.
(c) Jersey
This is the smallest of the exotic dairy breeds. It originated from the English Channel Island breeds. Jersey breed has the following characteristics:
(i) The colour varies from light yellow brown or fawn to a shade of black.
(ii) It has protruding black eyes and the tail switch and muzzle are black in colour. It has a slightly dished face and a wedge shape.
(iii) This is the smallest of all dairy breeds. The bulls weigh 540 – 820 kg and cows weigh 350 – 450 kg. The calves are born with a live weight of 20 – 25 kg.
(iv) The cows produce 4, 270 kg of milk per lactation period of 305 days with good management. Its milk has a butterfat content of 5 – 5.3%.
(v) The heifers mature early at between 15 and 18 months and have their first calving at between 24 and 27 months of age.
(vi) It is adapted to the medium altitude to high altitude regions of Rwanda.
Characteristics of Goat Breeds
Goats are small hardy ruminants mainly kept by small-scale farmers. The following diagram shows the general parts of a goat. No. 60 parts of a goat
Goat breeds include:
(a) Saanen: This breed originated from Switzerland and is mainly kept for milk production. It has the following characteristics:
(i) Large in size.
(ii) White in colour.
(iii) Has upright ears pointing forward.
(iv) Have an average milk production of 3 – 3.5 litres per day with a butterfat content of 4%.
(b) Alpine: This is an exotic dairy breed that originated from Britain. Its characteristics include:
(i) The colour varies from brown chamois colour to white or grey stripes on its back. It may also have facial stripes.
(ii) Medium sized with males weighing 77 kg and females weigh 61 kg.
(iii) Has backward pointing horns and has a beard.
(iv) Kept mainly for milk production 2,134 litres of milk per lactation period.
(c) Local goats (small East African goats): The local goats are indigenous to Rwanda and other East African countries. They are mainly kept for meat and are small in size. They have the following characteristics:
(i) The colour ranges from pure white to pure black with mixes of roan and speckled brown.
(ii) Males weigh up to 30 – 40 kg and does weigh 25 – 30 kg.
(iii) Have backward pointing horns, males have mane and beards.
(iv) They are kept for milk and meat.
(d) Ethopian Galla: This is an indigenous meat goat, mainly found in the horn of Africa. It has the following characteristics:
(i) It is white in colour but with a black skin. The muzzle underneath the tail and feet are black in colour.
(ii) The males weigh up to 70 kg while the females weigh 45 – 66 kg.
(iii) Mainly kept for meat and milk production.
(iv) It is a hardy breed and is kept mainly in the marginalised areas.
(e) Boer: This goat was developed through crossing indigenous goats from South Africa. It has excellent meat quality. It has the following characteristics:
(i) It has white bodies with a distinctive brown head.
(ii) It has long pendulous ears.
(iii) It is fast growing reaching a slaughter weight of 22 – 36 kg in about 90 days.
(iv) Males weigh about 76 – 89 kg when mature and females weigh 70 kg.
Characteristics of Sheep Breeds
Sheep are small ruminants covered with wool or hair.
(a) Local Sheep
Local sheep are native to Rwanda and other East African countries. They have the following characteristics:
(i) Have small bodies weighing an average of 40 – 60 kg when mature.
(ii) They have different colour shades ranging from dark brown to white or a mixture of the colours.
(iii) They are hardy and are kept in the marginalised areas with little rainfall. They are kept for mutton production.
(b) Mountain white sheep
These sheep originate from Wales and are mainly kept for wool production. Their characteristics include:
(i) They are a small hardy breed.
(ii) Males have horns while females are polled.
(iii) They produce wool of a staple length above 5 cm – 7.5 cm.
(iv) They survive well in cool mountainous regions of Rwanda.
(c) Merino Sheep
This is an exotic breed that originate from Spain. It is kept for wool production. It produces the finest type of wool. It has the following characteristics:
(i) Small bodied with a dropping rump and narrow chest.
(ii) Muzzle is flesh coloured.
(iii) Hooves, wool and horns are white in colour.
(iv) Hardy breed that is kept under extensive conditions.
(v) Can tolerate cool highland places.
(vi) Mainly kept for wool, whose staple length is 8 – 10 cm.
(d) Corriedale Sheep
It is a dual purpose breed which originated from Australia and has the following characteristics:
(i) It is polled with the head covered with wool that covers the eyes. It hence suffers from wool blindness. (ii) Produces good quality wool of medium staple length of 8.9 cm – 15.2 cm.
(iii) Rams weigh 84 – 90 kg.
(iv) Used to crossbreed with other breeds to improve wool and mutton quality.
(v) Has a broad body.
(e) Dorper
It is fast growing mutton sheep developed in South Africa. It has the following characteristics:
(i) It is white in colour with a black head.
(ii) Has a short fleece and, therefore, suitable for rearing in hot and dry areas.
(iii) Fast growing with male weighing 82 kg – 91 kg.
(iv) Has a high lambing percentage producing twins.
5.4: Ruminant shelter standards
Activity 5.4: A visit to a multipurpose farm to observe ruminant shelter standards
Materials required
• Questionnaire
• Note books
• Pens
Visit a a farm where ruminants are reared and carry out the following activities:
(i) Observe cattle shelter, goat shelter and sheep shelter.
(ii) Record the materials used to make the shelter.
(iii) Observe and record the shelter features which are ideal for keeping livestock.
(iv) Discuss and record your findings. (v) Present your findings to class.
(vi) Take teacher’s summary notes.
Ruminant shelters are farm structures which are built to house ruminants. They vary in size, design and shape depending on the type of animals housed. Ruminant shelters should have the following features:
(i) Be spacious to accommodate a number of animals without causing congestion.
(ii) Secure to protect the animals from dangerous wild animals and thieves. Strong materials made from timber, wood, steel or concrete are used. Other deterent features such as electricity, thorns, broken glass can be included.
(iii) Proper drainage which allows urine, water and other waste products to flow off preventing accumulation. It also facilitates easy cleaning.
(iv) Be free from draught winds, these are cold winds which can predispose the animals to respiratory diseases such as pneumonia.
The following are factors to consider when constructing ruminants shelter:
(a) Siting ruminant shelters
When siting livestock shelters, the following factors should be considered:
(i) Location of the homestead: Should be located at a place where there is a good view so that the farmer can quickly assess the condition of the ruminants even from the farm house.
(ii) Accessibility: The farmer should be able to get to the shelter from any part of the farm with ease.
(iii) Security: The livestock shelter should be safe from wild animals, thieves and other stray livestock.
(iv) Direction of prevailing wind: The shelter should be on the leeward side of the homestead so that bad smells cannot drift to the homestead.
(v) Well-drained place preferably gently sloping: This encourages free movement of running water that prevents damp conditions.
(vi) Relationship with other structures: Livestock structures should be close to one another so as to save time and have efficient labour management when carrying out routine farm activities.
(vii) Farmer’s tastes and preferences: The shelters should satisfy farmer’s liking.
(viii) Nearness to water and electricity: Water should be easily available in these shelters for cleaning and for animals to drink. Electricity is required for performing some operations such as operating milking machines.
(b) Materials for construction
The materials selected for construction of shelters should be:
(i) Durable so that they would not be replaced or repaired frequently.
(ii) Available to allow a farmer have ease of choice and construction.
(iii) Cheap or affordable. (iv) Suitable for the enterprise.
(v) Suitable to the prevailing environmental conditions.
(vi) Strong for the intended use of the structure.
(vii) Easy to work with.
Activity 5.5: Observing cattle, sheep and goat shelter while in a multi-purpose farm
Materials required
• Questionnaire
• Note book
While in a multi-purpose farm where cattle, sheep and goats are reared, carry out the following activities:
(i) Observe all the shelters taking note of the materials used for construction.
(ii) Observe and record how the materials have been arranged to make the shelters.
(iii) Take accurate measurements of all the details and the materials used in each part.
(iv) Discuss the different operations carried out when constructing the shelters.
(v) Record your observations.
(vi) Present your findings to the class.
(vii) Take teacher’s summary notes.
Cattle shelters
Cattle that are properly housed perfom better than those kept outside without shelters. These shelters help to protect cattle from adverse weather conditions as well as keep off diseases.The commonest cattle shelters include sheds, zero grazing unit, milk sheds and calf pens.
Cattle shed
This is a simple, roofed structure, usually made of wood or metal used as a shelter for animals. Most cattle sheds have open walls.
Zero grazing
This is a structure for housing dairy animals where feed and water are provided within the unit. It is an intensive system of dairy production that allows for easy monitoring of animals.The animals are not exposed to the environmental hazards compared to open grazing.The floor of zero grazing unit should be concrete from the milking stalls to the walking and dunging area.The sleeping cubicles should have an earthen floor which is soft to give comfort to the sleeping cow.
Construction material for zero grazing unit include:
• Corrugated iron sheets for roofing
• Wooden posts
• Rails which are of timber
• Concrete (cement, sand and ballast)
• Nails, bolts and nuts
Zero grazing unit should also have a feeding and watering area, calf pen and an area for chopping or preparing the feeds. The concrete floor should have side drainage to lead water, urine and dung to disposal area.
Calf pens
This is an enclosure for confining calves. It can be constructed as part of the zerograzing unit or as separate unit. Calf pens are constructed near the milk sheds to make it easy to feed the calves with milk at body temperatures. They can be movable or permanent depending on the dairy management in the farm.
Requirement of the calf pens
A good calf pen should have the following:
Well ventilated – This to provide fresh air to prevent air borne organisms, minimise dust, eliminate noxious odours, remove excess moisture and heat without causing a lot of draught on the calf.
Free from draught – Calves need a dry, draught-free environment to maintain their body temperature and give calves the comfort they require.
Well drained – The floorshould be of materialsthat can drain urine and allow droppings to fall off. Blatted floors which warm bedding materials are recommended. The walls should not be painted to prevent lead poisoning since calves have a habit of licking the walls. Young calves should be single housed to prevent licking each other which creates digestion problems from hair swallowed, as it forms indigestible balls. Calves can be put into group pens at the age of 4 months after weaning. Groups of 6 –12 calves are allowed in one pen which is spacious enough to prevent overcrowding.
Sheep shelters
The type of shelters used for sheep depends on the weather conditions of an area. Traditional barns, pole buildings or metal buildings can be used. A low cost shelter to protect the animals from cold and hot sun is preferred.The shelters should be built on an elevated well drained area, well protected from the wind.
The house can be divided into pens for lambing, the ewe with lambs, the ram and for the rest of the sheep. This is in case the animals are confined.The floor should be slatted and with bedding to keep the hair sheep warm and wool sheep clean. Sheep shelter resemble the same one used for the goats as shown in Fig. 5.21.
Construction of a goat shelter
Activity 5.6 Construction of a goat shelter
Materials required
• Timber
• Ply wood
• Crow bar
• Concrete
• Claw hammer
• Nails
• Iron sheets
• Wire mesh
Using the materials provided, carry out the following activities:
(i) Prepare different parts of the goat shelter by digging holes, planning timber and sawing timber to the required sizes.
(ii) Assemble the goat shelter using the parts you have prepared.
(iii) Observe caution when handling tools during the construction of the goat shelter.
(iv) Discuss and record your observations and experiences.
(v) Present your findings to the class.
(vi) Take teacher’s summary notes. A goat shelter is a place where goats are kept. Goat shelters are made based on the following:
(i) Age groups of animals to be housed.
(ii) Sex of animal to be housed.
(iii) Type of enterprise either dairy production or meat production.
Requirements of a goat shelter
(i) Spacious enough to allow freedom of movement.
(ii) Free from draught winds.
(iii) Well ventilated and dry to avoid humid conditions.
(iv) Easy to construct and undertake repairs whenever necessary.
(v) Strong to support the intended weight of goats and farmer while working inside.
Procedure of constructing a goat shelter:
(i) Select a suitable site.
(ii) Clear vegetation around the site at least 3.3 m × 3.3 m for three goats.
(iii) Measure the dimension of the structure you intend to keep the goats.
(iv) Mark the four corners of the site using wooden pegs.
(v) Dig holes at least 60 – 90 cm deep at the corners.
(iv) Environmental conditions such as prevailing wind.
(v) Topography and drainage.
(vi) Skills of the farmer.
(vi) Place poles in the holes and reinforce with concrete.
(vii) Allow the concrete to firm and dry. (viii) Pack soil into the hole and ram it firm.
(ix) Fix wooden boards on the sides exposed to the windward side.
(x) Make a wall plate by fixing wooden frames 2 – 4 inches wide against the wall.
(xi) Fix rafters over the sloping length of the goat house.
(xii) Fix the purlins at considerable length from each other and then fix the iron sheets.
(xiii) Construct a raised slated floor at least 0.6 m – 0.9 m above the ground by fixing a firm wooden floor frame using wooden beams measuring 3 inches by 4 inches.
(xiv) Fix wooden planks over the frames to leave spaces of about 1.4 cm – 1.6 cm apart to allow droppings to fall.
(xv) Construct an inclined passage to the door with an elevation of less than 45°.
(xvi) Place feeder waterers and raised bed where the goat can rest. Place straw on the bed.
5.5 Selection criteria for goats, sheep and cattle
Activity 5.7: A field visit to observe the selection criteria for ruminant animals
Materials required
Questionnaire
• Note book
Visit a ruminant farm with ideal ruminant breeds and carry out the following activities: 147
(i) Observe the features of a dairy goat breed and that of a meat goat breed.
(ii) Compare the characteristics of the two types of breeds.
(iii) Observe the characteristics of mutton sheep and wool sheep breeds, make a comparison between them.
(iv) Observe the characteristics of Ankole, Friesian and Jersey cattle breeds and compare the two.
(v) Discuss and record your findings.
(vi) Present your findings to the class.
(vii) Take the teacher’s summary notes.
Selection is a process of choosing livestock with unique characteristics for a production enterprise. Livestock are mainly kept for products such as milk, meat, skin and hide and wool or hair.
(a) Selection of goats
Dairy goats: When selecting a dairy goat, the following should be considered:
(i) Udder structure and teat placement should be large and well rounded and not hanging below the hocks. The teats should be two in number and not fish teats, teats with spots or bottle-shaped teats.
(ii) Grow fast and mature early.
(iii) Should be alert and active. (iv) Should have normal but good appetite.
(v) The mucous membranes or membranes within the eyes, nose, ears, anus and tongue should be bright pink.
Meat goats: The following criteria should be considered:
(i) Should have well proportioned natural base.
(ii) Should have a well muscled body which is deep and balanced.
(iii) Should have a high growth rate potential and be good converters of forage to meat.
(iv) Should have fast growth to get to market weight early.
(b) Selection of sheep
When selecting sheep for mutton production, the following characteristics should be considered:
(i) A wide straight back.
(ii) Smooth shoulders.
(iii) Fullness through the heart or girth area.
(iv) A good spring of ribs.
(v) Long well balanced body with adequate skeletal size.
(vi) The feet and forelegs should be straight and not bowed or wide apart with strong feet and pasterns. The hind legs should be normal spaced and the rump in line with the hocks.
(vii) The mouth should be normal without the upper or lower jaw longer than the other.
Wool sheep: When selecting wool sheep consider:
(i) Wool with long staple length with low shrinkage and crinkle.
(ii) Fleece should be white colour for easy dyeing.
(c) Selection criteria for cattle
The selection criteria for cattle depends on the type of production. For dairy breeds, the following are considered:
Dairy cattle breeds should have the following characteristics:
(i) Wedge shaped body to triangular in shape with wide hind quarters and a tapering shape towards the head.
(ii) Well developed hind quarters with big room for larger udder.
(iii) Large and well developed udder and teats with prominent milk veins.
(iv) Lean body with little flesh.
(v) Large stomach capacity.
(vi) Mild temperament and docile.
(vii) Fertile with short calving period.
(viii) Reduced navel.
Selection criteria for beef cattle breeds
(i) Head should be large, with thick neck.
(ii) Should have a straight topline for exotic.
(iii) The legs should be short to support a heavy body.
(iv) The main body and ribs are cylindrical, well fleshed and muscled.
(v) The hump should be large and erect for local breeds.
(vi) The hoofs and pastern should be wide and strong to support a heavy body.
(vii) The animal should have a normal walking gait and limping.
(viii) The body should be fat with deep muscles.
In beef breed cows, the teats are small and udder is reduced in size.5.6 Feeding ruminants
Activity 5.8: Finding out the types of feeds required for feeding ruminants
Materials required
• Library books
• Textbooks
• Internet
Using the references provided, carry out the following activities:
(i) Find out the types of feeds given to ruminants.
(ii) Discuss and record your findings.
(iii) Present your findings to the class.
(iv) Take teacher’s summary notes.
Fodder species for ruminants
Ruminants are fed with the fodder and concentrates. Fodder crops are grown and then harvested before feeding livestock.Types of fodder
The types of fodder grown include:
(i) Grass
(ii) Legumes
Grass fodder
These supply energy in form of cellulose to livestock.
They are succulent leafy grasses and include:
(i) Napier grass
(ii) Guatemala grass
(iii) Sudan grass
(iv) Maize
Legume fodder
These mainly supply proteinsto livestock. They are leafy legumes. The leaves, flowers and pods are consumed. These include:
(i) Lucerne
(ii) Desmodium
(iii) Vetch
(iv) Leuceana
(v) Sesbania
The following photographs show different types of legume and grass fodder used to feed ruminants. Study them then identify and classify the fodder into either legume or grass.
Concentrates
Concentrates are livestock feeds which have a high nutritional value and little fibre. There are two types of concentrates. These include:
Energy concentrates
They provide energy to the ruminants. Energy concentrates have a high content of carbohydrates. They include molasses, ground flour of various grains.
Protein concentrates
These are livestock feeds with high protein content. They are mainly obtained from animal sources such as milk, blood, bones, plants, mainly legumes or oil crops such as beans, soya, ground nuts, simsim and sunflower. Seeds are ground to produce a meal or a cake.
Vitamins
These are supplements given in form of premixes where various concentrated vitamins in powder, dissolved liquid form or injectables are given to livestock. Vitamins provide essential growth requirement and include vitamins A, B, C, D, E and K.
Minerals
These are given as food supplements. They are required in small amounts to support various metabolic processes in the livestock bodies. The minerals include phosphorus, calcium, iron, iodine, zinc, copper, cobalt, chlorine and sodium. Mineral salts are given in form of powders or mineral blocks.
Feeding goats
Activity 5.9: A visit to a farm to observe feeding of ruminants (cattle, sheep and goats)
Materials required
• Questionnaire
• Note book
Visit a farm around your school or within school farm where the ruminants are kept and carry out the following activities:
(i) Find out the types of feeds given to goats, sheep and cattle and record your findings.
(ii) Ask the frequency of feeding the goats, sheep and cattle with the different nutrients or food substances. (iii) Discuss and extrapolate the different ingredients of a goat, sheep and cattle diets.
(iv) Make a feeding plan for different ruminants according to age groups.
(v) Discuss and record your findings.
(vi) Present your findings to the class.
(vii) Take teacher’s summary notes.
Feeding goats mainly involves giving plant materials. Goats should also be fed according to their age and type of enterprise, either milk goats or meat goats. The following are some of the feeding practices for goats:
(a) Creep feeding or feeding of kids.
(b) Feeding when weaning goats.
(c) Feeding of adult goats which involve:
(i) Flushing
(ii) Steaming up
(iii) Fattening
There are two main reasons for feeding goats:
(i) Maintenance
(ii) Production
When carrying out maintenance, all food nutrient requirements are provided in their correct proportions but only to sustain the animal life. While feeding for production, an extra amount above the maintenance is given to support production such as milk production and meat production.
Factors affecting nutrient requirement of goats
These factors include:
(i) Activity level in terms of production and maintenance.
(ii) Stage of pregnancy of kidding rate.
(iii) Stage of lactation or amount of milk produced.
(iv) Rate of growth. (v) Type of production enterprise.
(vi) Body condition such as weight and health status.
(vii) Market requirements.
(viii) The age and weight of the goat.
Feeding young goats
After birth the young goats can either be fed naturally and be allowed to run with their mothers and to suck naturally. This practice is common with meat goats such as Ethiopian Galla and Boer.
Artificial feeding or hand feeding
Artificial feeding
Young goats are separated from their mothers after 7 days. Milk is then given to the young goats using baby bottles and teats or using clean buckets. Artificial feeding is done to dairy goats or goats which have been orphaned early. Each kid is given about 0.5 litres of milk per day at the beginning and is increased to 1.25 litres of milk per day by the third week. Bottle feeding is done twice a day in the morning and evening. Dairy concentrates such as dairy meal and good quality hay or wilted Lucerne is introduced at 3 – 4 months of age.
Importance of feeding young goats with colostrums
Colostrum is the first milk that a doe produces after giving birth.
Colostrum has the following properties:
(i) Highly digestible.
(ii) Contains antibodies to protect the young goats from diseases.
(iii) Highly nutritious and contains minerals, vitamins, proteins and important sugars.
(iv) Acts as a laxative to clean the stomach contents.
Feeding weaning goats
Weaning is the introduction of solid feeds to kids of young goats. They introduce micro-organisms in the rumen and make rumen strong to adapt and accept solid feeds. Early weaning is done at 35 days of age and when there is a limited supply of milk. The following feeds can be given:
(i) Hay
(ii) Wilted lucerne
(iii) Dairy concentrates
(iv) Milk in limited amounts
Late weaning is mainly done to meat goats. Weaning is mainly done when the young goats are two and a half times their birth weight, for example, if they were born at 5 kg weight they should be weaned at about 5 kg of weight. Young goats suffer from weaning shock where they suffer from diarrhoea and weight loss.
Feeding adult goats
Goats are browsers and prefer feeding on leaves from twigs and short trees. Goats would browse on moist indigenous shrubs such as acacia, lantana and grass. This can be supplemented using:
(i) Pasture hay
(ii) Lucerne
(iii) Grain rations
(iv) Concentrates in form of dairy meal
(v) Salt licks or mineral licks
(vi) Vitamin premixes
(vii) Enough clean water
Feeding plan for goats
The following is a summary of the feeding plan for different age groups:
Kids
• Suckle colostrum during the first 3 – 4 hours and continue for three days. Meat goats are left with mothers to continue sucking until weaning.
• Dairy goats are separated after 7 days and hand feeding is done or bottle feeding is done. Giving 0.5 litres of milk per day for first week and increased to 1.25 litres of milk per day by 12th week or weaning time twice daily.
• Introduce soft herbage in form of wilted lucerne and hay at 8 weeks or two and a half times the birth weight.
• Daily meal can be given at a rate of 250 grams per day, also an artificial grain mix can be used by mixing the following ingredients:
(i) Crushed maize 60%
(ii) Wheat bran or soya meal 10 – 30%
(iii) Trace minerals 0.5%
(iv) Dicalcium phosphate 0.5%
(v) Vitamins 0.5% Orphaned kids can also be adopted or given to foster mothers.
Weaners
Introduce hay fodder or lucerne fodder at 12 weeks of age giving more protein based plants.
• Dairy meal can also be given or an artificial grain mix, though the amount needs to be increased depending on the body weight. Between 1 and 2 kg of grain mix with at least 14% protein and 15% or 16% crude fibre.
• Water should always be given.
• The young goats should also be allowed to graze with other goats. If they are meat goats or if they are dairy goats, they should be put in a different pen and a hay rack suspended for them.
Adult goats
Adult goats feed on plant material which includes grass and leaves or twigs of various varieties and types of plants. However, this needs to be supplemented with waste products such as carrots, peelings of sweet potatoes, bananas, pods of legume plants. If forages are used then the forage has to be a mixed grass legume hay or pasture. A good mixture is that of grass and sweet potatoes or grass and clover. Pastures can be 157 utilised continuously or on a rotational basis.
• Dry forage in form of hay or lucerne should be provided.
• Legume fodder such as calliandra, leuceana, sesbania, vetch, desmodium should be given on a routine basis.
• Dairy goats should be supplemented with dairy meal.
• Mineral lick and vitamins should be provided.
Other forms of feeding adults include:
(a) Flushing which involves giving both the buck and doe high quality feeds and in increased amounts around breeding time. This should be done 2 – 3 weeks before breeding begins and continues for a further 3 weeks after mating.
(b) Steaming up. This is a practice of giving highly nutritious feed to a doe around the time of giving birth. In goats it is done 3 – 4 weeks before kidding. Steaming up helps to:
(i) Provide nutrients to growing foetus.
(ii) Build energy for giving birth.
(iii) Improve milk production.
(iv) Promote good health of the mother.
(c) Feeding nursing does
• The does should be allowed to graze normally or browse normally however, it is important to give additional feeds which are rich in carbohydrates and proteins.
• Additional mineral supplements and vitamins are required.
• Also clean water should be provided.
5.7 Feeding cattle
Feeding dairy cattle
Newborn calves are separated from their mother after birth and then fed artificially. They are fed on colostrum for the first 3 – 5 days. They are then fed on milk according to body weight until sixty days of age. Those calves not on mother’s milk should be given milk replacers.
Calf starter pallets should be provided from one week of age. Starter rations are rich in minerals and vitamins. The calf is fed with wilted lucerne and soft grass at the rate of 8 – 10% of the body weight.
Early weaning – The calf is weaned 4 – 5 weeks of age by reducing milk and increasing dry feed at a rate of 1.5% of body weight. Early weaning is carried out also to control scours. Hay or silage is given from 8 – 10 weeks to four months.
Late weaning – It is done at 9 – 10 weeks before solid feeds are introduced. This should continue to four months of age.
Feeding heifers, bulls
They should be given solid feeds such as grass, legumes, concentrates and salts to encourage growth and early maturity at 15 months.
Grains, pastures and hay mixture should be given depending on body size.
Feeding dairy heifers
Flushing is carried out by providing a high plan of nutrition between 15 and 18 months just before mating. Steaming up is carried out by providing nutritious feed to gestating cows 60 days before calving to increase the growth rate of foetus, building milk reserves and general well being of the dairy cow.
Feeding dairy cows
Enough pasture, concentrates, minerals and vitamins given at least 3 – 4 % of body weight. The dry matter of feeds in the form of napier grass provide dairy meal at the rate of 1 kg to 2 kg per day.
Provide adequate energy and protein concentrates for every 1.5 kg of dairy meal. A cow produces an extra 3 kg of milk. A cow producing 20 litres of milk is fed on 9 kg of dairy meal per day. Provide enough water to drink.
Feeding beef cattle
The calves of beef cattle are left to stay with their mothers to suck until 4 – 5 months of age. Provide pastures, concentrates, minerals and vitamins from 3 months to 15 – 20 months of age.
Feed adult cattle with enough pasture, concentrates and water. Occasionaly, give grains to improve the nutritive quality of feeds. Provide enough water to drink.
5.8 Feeding sheep
Feeding lambs – Allow lambs to suckle colostrum for the first 3 – 5 days. The lambs should suckle at least 1 hour after birth.
Introduce dry feeds to lambs at 2 weeks of age. Give to the orphaned and abandoned lambs to foster mothers.Reduce the quality of milk given between 45 and 60 days old. Provide milk replacers if there are no other sources of milk. Provide creep feed in form of creep pellets at 10 days of age. Give each lamb about 0.1 kg of creep pellets per day and increase to 0.5 kg by 45 – 60 days. Provide enough clean water to drink.
Weaning
Introduce solid feeds at 25 – 30 days of age by providing soft herbage, wilted lucerne and concentrates. Provide enough clean water for drinking and antibiotics in feeds to minimise attack by enterotoxemia disease.
Older sheep
Provide a high plane of nutrition with highly nutritious concentrates so that they can reach market weight early. This is when the lambs weigh between 30 and 40 kg depending on the breed. Rams are given more grains. The feeding of pastures is also allowed.
Feeding ewes
Flushing is done 4 – 6 weeks before mating to encourage twining and facilitates conception. Steaming up is done 3 – 4 weeks before lambing to encourage growth of foetus and build energy reserves of the ewe. Enough water is provided during lactation.
• Questionnaire
• Note books
Visit a farm where ruminants such as cattle, sheep and goats are kept and carry out the following activities: (i) Find out the type of diseases that attack cattle, sheep and goats in the farm.
(ii) Find out the symptoms, damages and how the diseases are controlled.
(iii) Discuss and record your findings.
(iv) Present your findings to the class.
(v) Take teacher’s summary notes.
A disease is any condition which alters or changes the state of the body of an animal or its organs and, therefore, interrupts the proper performance of its functions.
Cattle Diseases
Cattle may be affected by the following diseases:
Brucellosis
Also known as contagious abortion or Bang’s Disease. The disease also affects goats, sheep, pigs and man.
Causative agent
This disease is caused by a bacterium of the Brucella spp. In cattle it is caused by Brucella abortus. Brucellosis is a contagious disease which means it is spread through contact. It is also zoonotic thus can be transmitted to humans.
Symptoms
(i) Spontaneous abortion or sudden abortion of foetus or premature birth in later stages of pregnancy.
(ii) Retained placenta.
(iii) Barrenness and low libido in males. Males have swollen and inflammed testicles.
(iv) Brown, yellow, slimy, odourless discharge from the vulva occurs after abortion.
Control
(i) Artificial insemination. 161
(ii) Affected animals should be culled and disposed of.
(iii) Vaccination of all young animals against brucellosis.
(iv) Avoid contact with aborted foetus for the farmer.
(v) Carry out blood test to determine the animals affected which should be disposed of and to detect the ones not affected.
(vi) Cleanliness of animal houses and milking equipment.
(vii) There is no effective treatment.
Babesiosis
This disease is also known as red water. It is a vector-borne disease caused by protozoa and transmitted by blue tick and brown ear ticks. This disease also attacks sheep.
Causative agent
This disease is caused by a protozoa known as Babesia spp which attacks red blood cells. In cattle the protozoa is known as Babesia divergens and Babesia bovis.
Symptoms
(i) High body temperature.
(ii) Lack of co-ordination.
(iii) Poor appetite.
(iv) Production of dark red or brown coloured urine.
(v) Nervous signs such as grinding of teeth.
(vi) Anaemia, swollen liver, pale tongue.
(vii) Non-productive cough and oedema of lungs.
Control
(i) Regular dipping and spraying livestock using recommended acaricides.
(ii) Treatment using tetracycline antibiotics.
Tuberculosis
Tuberculosis is a bacterial disease that is highly infectious and zoonotic, transmitted to humans through milk and inhalation of spores.
Causative agent
This disease is caused by a bacteria known as Mycobacterium bovis. Although a variety of other species can cause tuberculosis.
Symptoms
(i) Soft chronic cough.
(ii) Difficulty in breathing.
(iii) Dullness.
(iv) Swelling of lymph nodes due to tubercles.
(v) Loss of appetite. (vi) Fluctuating fever.
Control
(i) Proper ventilation in animal houses.
(ii) Avoid overcrowding livestock or keeping many livestock in a small space.
(iii) Screening of infected animals using blood tests and isolating them.
(iv) Pasteurisation of milk and meat inspection.
(v) Vaccination of young animals in areas endemic to the disease.
(vi) Proper disposal of carcasses.
Bovine Anaplasmosis
Anaplasmosis is a vector-borne disease transmitted by blue ticks, contaminated surgical instruments and hypodermic needles which affects the red blood cells. The other animals affected include sheep and goats.
Causative agent
This disease is caused by a protozoa known as Anaplasma marginale and Anaplasma centrale.
Symptoms
(i) Fever with high body temperature.
(ii) Anaemia which is indicated by paleness of gum and tongue.
(iii) Constipation.
(iv) Low milk production in lactating cows because milk flow to udder ceases.
(v) Jaundice.
Control
(i) Regular dipping and spraying of cattle using recommended acaricide.
(ii) Treatment with antibiotics such as oxytetracycline.
(iii) Giving iron injections.
(iv) Control of mosquitoes and other biting insects.
(v) Using sterilised surgical instruments and hypodermic needles.
East Coast Fever
East Coast Fever is a vector-borne disease transmitted by brown ear ticks. Also known as Theirelliosis. Local cattle breeds are fairly resistant.
Causative agent
This disease is caused by a protozoa known as Theilevia parva.
Symptoms
(i) Swollen lymph nodes around the base of the ears, shoulders and stifle joints.
(ii) Fever.
(iii) Animal produces a lot of saliva.
(iv) Animal produces a lot of tears from eyes.
(v) Difficulty in breathing and coughing.
(vi) Sight impairment.
Control
(i) Regular dipping and spraying to control ticks using recommended acaricides. 165
(ii) Fencing to keep off unwanted animals and wildlife.
(iii) Treatment using recommended drugs.
(iv) Cross breeding with indigenous breeds which are more tolerant to the disease as compared to exotic cattle breeds.
Heart Water
This is a vector-borne disease affecting cattle and is transmitted by the bont tick, and the East African bont tick. Local breeds are fairly resistant to the disease. It also attacks sheep and goats.
Causative agent
Heart water is caused by a protozoan Ehrlichia ruminantium formerly known as Cowdria ruminantium.
Symptoms
(i) Sudden rise in body temperature.
(ii) Loss of appetite.
(iii) Restlessness.
(iv) Difficulty in breathing and coughing.
(v) Neurological signs which include chewing movements, protrusion of tongue, twitching eyelids, high stepping gait and mild in co-ordination.
(vi) Convulsions.
(vii) Death within one to two weeks.
(viii) Postmortem shows red to straw coloured fluid within the heart.
Control
(i) Regular dipping and spraying animals using recommended acaricides against ticks.
(ii) Treatment in early stages using antibiotics such as tetracycline.
(iii) Vaccination against heart water in calves between 5 and 8 weeks old.
Goat Diseases
Activity 5.11: Observing a video or pictures of different goat diseases
Materials required
• Photographs of goat disease symptoms
• Magazines
• Videos of goat diseases
• Internet and search engines
Use the materials provided to carry out the following activities:
(i) Observe the symptoms of goat diseases.
(ii) List the characteristics of the symptoms and damages of each disease observed.
(iii) Discuss and record your findings. (iv) Present your findings to the class.
(v) Take teacher’s summary notes.
Goats are hardy and fairly tolerant to most tropical diseases. They are commonly affected by the following diseases:
Blue Tongue
Blue tongue is a contagious viral disease which is spread by biting insects particularly the midge. Animals also attacked include cattle and sheep.
Causative agent
Blue tongue is caused by a virus known as a blue tongue virus of the genus orbivirus.
Symptoms
(i) Fever.
(ii) Excessive salivation.
(iii) Swelling of the face, tongue and lips.
(iv) The tongue and lips appear blue to purple in colour.
(v) Nasal discharge with strained breathing.
(vi) Lesions in the foot leading to lameness.
Control
(i) Quarantine.
(ii) Vaccination.
(iii) Control of biting insects such as midge.
Heart Water in Goats
This is a vector-borne disease affecting cattle and is transmitted by the bont tick, and the East African bont tick. Local breeds are fairly resistant to the disease. It also attacks sheep and cattle.
Causative agent
Heart water is caused by a protozoan Ehrlichia ruminantium formerly known as Cowdria ruminantium.
Symptoms
(i) High body temperature.
(ii) Anaemia which is indicated by paleness of the gums and tongue.
(iii) Constipation.
(iv) Low milk production in lactating because milk flow to the udder ceases.
(v) Jaundice.
Control
(i) Regular dipping and spraying of goats using recommended acaricide.
(ii) Treatment with antibiotics such as oxytetracycline.
(iii) Giving iron injections.
(iv) Control of mosquitoes and other biting insects.
(v) Using sterilised surgical instruments and hypodermic needles.
Vesicular Stomatitis
Vesicular stomatitis is a contagious viral disease that is also zoonotic. Has an incubation period of 28 days. Vesicular stomatitis is a notifiable disease. This disease also affects sheep, goats, horses and donkeys.
Causative agent
This disease is caused by a virus of the family Rhabdoviridae
Symptoms and signs
(i) Excessive salivation.
(ii) Raised blister like lesions in the inner surfaces of the lips, gums, tongue and dental pad.
(iii) Blisters may also appear on the nostrils, vulva, teats and coronary band. The blisters break causing ulcers.
(iv) Lameness.
(v) Reluctance to eat due to wounds in the mouth.
(vi) High body temperature.
(vii) Drop in milk production in lactating does.
(viii) Affected animals may recover after some time.
Control
(i) Quarantine.
(ii) Isolation of infected animals.
(iii) Control of insect vectors and sterilisation of surgical instruments.
(iv) Using protective clothing when handling infected animals such as using gloves and facial masks.
(v) There is no effective treatment although the isolated animals may be reintroduced to the herd 21 days after the last lesion has healed.
Caprine Arthritis Encephalitis
This is an infectious viral disease which mainly affects goats. The virus is mainly spread through colostrums and milk. It is transmitted through semen and mother to the kid while in the uterus. It is also important to note that the Saanen breed is highly susceptible.
Causative agent
This disease is caused by a virus of the lentivirus group.
Symptoms
(i) Arthritis in any joints due to inflammation of the tendon sheaths resulting in big knees thus lameness.
(ii) Pneumonia.
(iii) Meningitis and neurological symptoms such as pressing head against the wall, wobbly gait and walking in circles.
(iv) Viral mastitis in does.
(v) Loss of hair around the neck.
Control
(i) Isolation of infected goats.
(ii) Feeding kids with artificial colostrums or cattle colostrums and milk.
(iii) Quarantine.
(iv) Notifying authorities.
(v) Screening affected goats and disposing of or culling them.
There is no treatment or vaccination currently available.
Clostridial Infections
Clostridium is a bacterium that is naturally found in soils. A few species causes infections to various livestock and man. The primary mechanism in which these affect animals is through production of a toxin which affects the nervous system after being ingested or entering through a wound.
There are four diseases of clostridium that are important. These are:
1. Black Quarter
2. Botulism
3. Enterotoxemia
4. Tetanus
Black Quarter
This is a bacterial disease which is infectious and acute. Animals that are affected also include:
(i) Cattle of between ages of 8 and 18 months.
(ii) Sheep (common after shearing).
Causative agent
This disease is caused by a bacteria known as clostridium chauvei and lostridium septicum The bacteria enters the body through a wound or contaminated water.
Symptoms
(i) Lameness and animal is forced to lie down in severe cases.
(ii) Affected quarter or leg gets swollen and produces a crackling sound when touched.
(iii) Body temperature rises.
(iv) Grunting and grinding of teeth.
(v) Animal stops chewing cud.
(vi) Death occurs suddenly.
(vii) Blood oozes from nose and mouth of dead animal which was infected.
(viii) Postmortem reveals the affected muscles of the leg appear dark and produce a bloody froth with smell of rancid butter
Control
(i) Vaccination using Blanthrax vaccine which also controls anthrax.
(ii) Treatment using antibiotics such as penicillin and tetracycline.
(iii) Use of antitoxin serum against the black quarter toxin.
(iv) Carcass should be buried deep in soil at least 2 m or burnt completely to ashes.
Botulism
Botulism is a rare but fatal condition caused when toxins from the botulinum bacteria affect livestock. The botulism bacteria is ingested leading to the condition. Other animals also affected include cattle and sheep.
Causative agent
This disease is caused by a bacterium known as clostridium botulinum. It has an incubation period of 8 – 36 hours.
Symptoms
(i) Severe abdominal pains.
(ii) Difficulty in breathing.
(iii) Difficulty in swallowing and animal stops chewing cud.
(iv) Paralysis of the hind limbs.
(v) Diarrhoea.
(vi) Unco-ordinated gait.
(vii) Drooling of saliva.
(viii) Paralysis and eventually death.
Control
(i) Vaccination against botulism.
(ii) Observe hygiene when preparing animal feeds such as silage and hay.
(iii) Clinical care for affected animals.
(iv) Burning of affected carcasses.
(v) Cleaning and disinfection of affected animal houses.
Enterotoxemia
This is also known as an overfeeding disease or pulpy kidney in goat and sheep production. This is an acute and infectious disease that is introduced in livestock through feeding contaminated food. This disease also affects cattle and sheep
Causative agent
This disease is caused by bacterium called clostridium perfringes commonly found in soil and intestinal track of mammals.
Symptoms
(i) Diarrhoea.
(ii) Dehydration.
(iii) Rapid mortality in lambs and kids.
(iv) Convulsions and wide opening of the eyes.
Control
(i) Vaccination against enterotoxemia.
(ii) Disinfection of animal houses, feeding and watering troughs.
(iii) Hygiene standards should be maintained.
Diseases of Sheep
Activity 5.12: Observing a video or pictures of different sheep diseases
Materials required
• Photographs of sheep disease symptoms
• Magazines
• Videos of sheep diseases
• Internet
Use the materials provided and or internet to carry out the following activities:
(i) Observe the symptoms of the different diseases that attack sheep.
(ii) Note their characteristics and damages.
(iii) Discuss and record your findings.
(iv) Present your findings to the class.
(v) Take teacher’s summary notes.
Sheep are commonly affected by the following diseases:
Blue Tongue
Blue tongue is caused by a virus known as blue tongue virus of the genus Orbivirus.
Symptoms
(i) High fever with high body temperature.
(ii) Excessive salivation.
(iii) Swelling of the face, tongue and lips.
(iv) The tongue and lips appear blue to purple in colour.
(v) Nasal discharge with strained breathing.
Control
(i) Use of quarantine.
(ii) Vaccination.
(iii) Control of biting insects such as midge.
Cryptococcosis
This is a fungal disease that affects livestock and also human beings. It is, therefore, a zoonotic disease. It also affects cattle and goats.
Causative agent
The disease is caused by a yeast like fungus known as Cryptococcus neoformans. Sheep get exposed to the disease through inhalation and, therefore, affects the lungs.
Symptoms
(i) Ulcerative lesions in the nose.
(ii) Congested or cloudy conjunctiva.
(iii) Enlarged lymph nodes.
(iv) Difficulty in breathing which is rapid and laboured.
(v) Grunting and gaggling sounds when breathing and coughing.
(vi) Loss of appetite.
(vii) Dehydration.
(viii) Loss of hair or wool.
(ix) Death in severe infections.
Control
(i) Killing and disposing of infected sheep.
(ii) Treatment using systemic fungicides and antibiotics.
(iii) Management of skin lesions within the nose.
(iv) Isolation and treatment of sick animals.
(v) Wearing protective clothing when handling sick sheep to prevent spread to other animals and the farmer.
Vesicular Stomatitis
Vesicular stomatitis is a contagious viral disease that is also zoonotic when man handles infected animals or their product. Has an incubation period of 2 – 8 days. Vescular stomatitis is a notifiable disease. It also affects cattle, goats, horses and donkeys.
Causative agent
It is caused by a virus of the family Rhabdoviridae.
Symptoms
(i) Excessive salivation.
(ii) Raised blister like lesions in the inner surfaces of the lips, gums, tongue and dental pad.
(iii) Blisters may also appear on the nostrils, vulva, teats and coronary band. The blisters break causing ulcers.
(iv) Lameness.
(v) Reluctance to eat due to wounds in the mouth.
(vi) High body temperature.
(vii) Drop in milk production in lactating ewes.
(viii) Affected animals may recover after some time
Control
(i) Quarantine.
(ii) Isolation of infected animals.
(iii) Control of insect vectors and sterilisation of surgical instruments.
5.10 Sanitation in ruminant farms
Activity 5.13: A visit to a ruminant livestock farm to observe sanitation
Materials required
• Questionnaire
• Note book
Visit a ruminant livestock farm near your school and carry out the following activities:
(i) Find out the daily activities carried out in the farm to ensure proper sanitation.
(ii) Prepare a routine plan for the whole day for a dairy cattle farm, goat farm or sheep farm.
(iii) Discuss the routine activities carried out when managing ruminant livestock.
(iv) Make a report of your findings. (v) Present your findings to the class.
(vi) Take the teacher’s summary notes.
Sanitation
Sanitation is an important routine practice in farms. Sanitation involves the removal of dirt and other refuse which would be a likely predisposing factor of some livestock disease. Sanitation rules in a ruminant farm include:
1. Proper housing and hygiene
All animal houses should meet the recommended structural requirements such as:
(a) Well ventilated but free from drought winds.
(b) Have adequate spaces.
(c) Allow proper drainage and deposition of faecal waste.
(d) Be leak-proof.
(e) Be well lit.
(f) Easy to clean.
(g) Free of parasites.
2. Use of antiseptic and disinfectants
To prevent diseases, the livestock house should be disinfected using recommended antiseptic and disinfectants such as formalin, chlorine water and soap or detergents.
3. Proper disposal of carcasses and waste
All carcasses from sick animals should be buried deeply in soil or burnt completely to prevent spread of diseases. Droppings and other wastes are possible carriers of disease-causing organisms and internal parasites. They should be put in a compost pit or heap and covered with soil.
4. Isolation of sick animals
This is a preventive measure where all animals showing clinical symptoms are separated from the rest of the herd to prevent spread of infectious and contagious diseases. Isolation should continue until the animal recovers.
5. Imposition of quarantine Quarantine
involves restriction of movement of animals and their products from one farm to another or one region to another. Quarantine is imposed when a notifiable disease is present. It prevents spread of such diseases. During quarantine other measures such as vaccination or treatment are employed.
6. Slaughtering and burning infected animals
Some livestock diseases are notifiable and dangerous. To prevent disease spread,all sick animals are slaughtered and burned or buried deeply in the soil. In some cases, the whole herd is slaughtered to prevent disease spreading.
7. Proper nutrition
Always provide clean and fresh food to livestock to prevent some diseases like botulism. Provide clean water which prevents spread of some diseases through water. A high plan of nutrition gives the animal energy and helps to control nutritional deficiency disorders.
8. Provision of clean equipment
Feed and water troughs should be cleaned everyday to prevent spread of contagious diseases. All surgical equipment such as hypodermic needles and syringes should be sterilised before use. Animal handling equipment such as milking machines, burdizzo and hoof trimmers should be cleaned thoroughly before use to prevent spread of diseases.
Group Activity
Carrying out Sanitisation in a Ruminant Livestock Farm
Visit the school farm or a ruminant livestock farm and working in groups, carry out the following activities: (a) Clean and disinfect livestock houses and shelters.
(b) Clean animal handling equipment.
(c) Remove accumulated livestock wastes from around animal houses and shelters of livestock.
(d) Give clean food and water to livestock.
(e) Observe caution when cleaning, practising sanitation activities and handling chemicals in the ruminant livestock farm.
(f) Record and discuss in groups the activities carried out and report your findings in class.
(g) Take teacher’s summary notes.
Unit Summary
• Ruminants are herbivorous animals that chew cud.
• Their digestive system consists of four stomach chambers, the rumen, reticulum, omasum and abomasum. Ruminant species kept in Rwanda include cattle, sheep and goats. These may be originated locally or imported from other continents to boost production. The ruminant breeds in Rwanda are kept for meat, milk and wool production.
• Cattle breeds kept in Rwanda include Ankole, Friesian and Jersey.
• Cattle provide milk and meat. Goat breeds kept in Rwanda include local sheep, Alpine, Boer, Ethiopian galla and Saanen, among others. Goats provide meat and milk. Sheep breeds kept in Rwanda include local sheep, mountain white, merino, corriadale and dorper. Sheep provide meat and wool.
• When siting ruminant shelter, the following factors are considered; location of the homestead, accessibility, drainage, security, direction of prevailing wind, farmer’s tastes and preferences, nearness to sources of water and electricity.
• When constructing a livestock shelter, the materials to be used should be durable, affordable, suitable for the enterprise, climate strong and easy to work.
• When constructing a goat shelter the following factors are considered: age group of the animal enterprise, environmental conditions, drainage and skills of the farmer.
• A goat shelter needs to be spacious, free from cold winds, well ventilated, easy to construct and less dependent on support for farmer when carrying out routine practices. The following materials are required when constructing a goat house: timber, plywood, concrete, iron sheets and nails.
• The selection criteria for sheep include a natural base width, muscle volume and style balance, growth potential and age. Cattle are selected on the basis of their production enterprise which include head, topline legs, main body and ribs, humps and hooves walking gait, fat, muscle, teat size and fertility.
• Ruminant fodder includes grass and legumes. Grass fodder include napier grass, Guatemala grass and Sudan grass. Legume fodder include lucerne, desmodium, vetch, leuceana and sesbania.
• Concentrates provide energy and proteins to livestock. Energy concentrates include molasses ground grains, protein concentrates include animal based products such as blood, bone and milk. Plant based protein concentrates include beans and various oil seed cakes. Minerals and vitamins are provided in form of mineral licks and vitamins premixes. These supply essential elements for proper growth.
• Methods of feeding goats include creep feeding or feeding young goats, weaning, flushing, steaming up and fattening.
• Cattle diseases include brucellosis, babesiosis, thereliosis or East Coast fever, heart water and enteric fever. Goat diseases include blue tongue, heart water, vesicular stomatitis, caprine arthritis encephalitis and clostridial infections.
• Sheep diseases include blue tongue, cryptococcosis, heart water, vesicular stomatitis. It is important to observe strict sanitation in livestock production to 179 prevent spread of livestock diseases and ensure clean products, healthy farmer and healthy population.
Key Terms
1. Oxen – Castrated male cattle used in providing power when pulling carts or ploughs.
2. Wealth – The assets owned by an individual.
3. Lactation period – A period when a cow produces milk after birth until it is dried up.
4. Butter fat content – The proportion of butter fat in milk.
5. Exotic – Imported from Europe or temperate countries.
6. Polled – Without horns.
7. Native/indigenous – Originated or found locally.
8. Staple length of wool – The quality measure of the length of wool.
9. Concrete – A mixture of cement, sand and gravel mixed with water and used for building.
10. Infectious – A disease caused by micro-organisms and can easily be spread from one animal to another.
11. Contagious – A disease which is spread through contact with the disease-causing agent.
12. Paralysis – Inability to co-ordinate the body due to damages in the nervous system.
13. Vaccine – A weakened disease-causing agent introduced to animals to stimulate the body to produce antibodies.
14. Neurological signs – Deviation from the normal behaviour caused by the nervous disorders.
15. Fever – Change in temperature.
16. Isolation – Separation of a sick animal from a healthy one to prevent the spread of diseases.
17. Anaemia – Loss of red blood cells.
18. Constipation – Inability to digest.
19. Cross breeding – Breeding two animal breeds of the same species which are not related.
20. Dehydration – Loss of water from the body.
21. Tick – An external parasite that transmits diseases to livestock.
22. Acaricide – A chemical used to control ticks.
23. Antibiotic – A chemical used to treat bacterial diseases.
24. Ad-libutum – Without a measure.
25. Abbatoir – A livestock slaughter house.
26. Slated floor – A wooden floor with small spaces between timber slabs to allow passage of droppings in goat houses.
27. Tropical diseases – Diseases commonly found within the tropic.
28. Fodder – Crop grown and harvested for livestock.
29. Concentrates – Feed containing high fibre content, high protein content and low fibre content.
30. Hand feeding – Feeding of young animals using milk bottles or buckets.
31. Laxatives – Substances that loosen stool and increase bowel movement.
32. Weaning – Introduction of solid feeds to young animals.
33. Quarantine – Restriction of movement of livestock or their products during a disease outbreak.
34. Zoonotic – A disease which is transmissible between man and livestock.
35. Tubercles – Swellings in body organs due to tuberculosis infection.
Revision Questions
1. What is a ruminant animal?
2. Name ruminant livestock kept in Rwanda.
3. State three importance of keeping ruminant livestock.
4. The following diagram is an illustration of a cow. Study it and name the parts labelled A, B, C, D, E and F on the diagram.
5. State the external characteristics of the following goat breeds:
(a) Local goat
(b) Alpine
(c) Saanen
(d) Ethiopian Galla
(e) Boer
6. Describe the external characteristics of the following sheep breeds:
7. Explain the factors to consider when siting livestock structures.
8. Outline the procedure of constructing a goat shelter.
9. State the selection criteria for the following ruminant breeds:
(a) Dairy goats
(b) Meat goats
(c) Sheep for mutton
(d) Dairy cattle
10. List three grass fodder crops.
11. List three legume fodder crops.
12. What is a concentrate as used in livestock feeding?
13. State the importance of feeding a young goat with colostrums.
14. Describe weaning in young goats. 15. Make a feeding plan for an adult goat.
16. List the causes of diseases in livestock.
17. State the causes of the following livestock diseases:
(a) Brucellosis in cattle
(b) Babesiosis in cattle
(c) Tuberculosis in cattle
18. Identify the disease shown by each photograph below:
19. State the control of the following livestock disease:
(a) East Coast fever
(b) Black Quarter
(c) Cryptococcosis
20. Describe four sanitation rules in a ruminant farm.