waecE-LEARNING
Animal Husbandry Paper 3, May/June 2014  
Questions: 1 2 3 4   Main
General Comments
Weakness/Remedies
Strength





































Question 3

Question 3
            (a) Identify specimens L and M.   [2 marks]
            (b) (i) Mention one farm animal from which each of Specimens L and M is obtained  [2 marks]
                        (ii) Name the method by which the fertility of Specimen L is determined.   [1 mark]
                        (iii)   State the major nutrient contained in specimen L.  [1 mark]
                        (iv)  State two ways of preserving specimen L.  [2 marks]
            (c)  (i)List two products that can be obtained from the Processing of specimen M [2 marks]
                        (ii) Name one method used in preserving specimen M [1 mark]
            (d) (i)  Mention two sources of contamination of specimen M. [2 marks]
                        (ii) State two ways of preventing contamination of specimen M. [2marks]

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OBSERVATION

This question was well attempted by the candidates.  In 3(a), most of the candidates were able to identify specimens L (Chicken egg) and M(Fresh milk). Also, most of them were able to mention a farm animal from which specimens L(Chicken egg) and M(Fresh milk) is obtained as required in 3(b)(i).  More so, most of the candidates could name the method by which the fertility of specimen L(Chicken egg) is determined and state the major nutrient contained in specimen L(Chicken egg) as required 3(b)(ii-iii).However, majority of the candidates could not state the ways of preserving specimen L(Chicken egg) as required in 3b(iv).  Further to this, most of the candidates were able to list the products that could be obtained from the processing of specimen M(Fresh milk) and name a method used in preserving specimen M(Fresh milk) as required in 3(c)(i-ii).  However, most of them could neither mention the sources of contamination of specimen M(Fresh milk) nor state the ways of preventing contamination of specimen M(Fresh milk) as required in 3(d)(i-ii).
           
The expected answers include:
3          (b)(iv)  Ways of preserving Specimen L (Chicken egg)

  • Drying/powdering/dehydration
  • Refrigerating/cooling
  • Proper positioning in the tray(narrow end down, broad end up)
  • Pasteurized liquid egg
  • Spraying of mineral oil on the egg surface
  • Store in a cool dry place

            (d)(i)    Sources of contamination of Specimen M (fresh milk)

  • The handler(bad milking practice, soiled/contaminated hands)
  • Milking utensils (contaminated equipment, cleaning material residue)
  • Animal(drug residue, contaminated udder, teat and tail, faecal contamination)
  • Physical (dust, flies, insects, bedding materials, hair (handler/animal)

            (ii)        Ways of preventing contamination of Specimen M (fresh milk)
-       Proper storage of milk

  •   Disinfecting of the udder and teat
  •   Sterilization/disinfection of milking equipment
  •   Good hygiene of the milking environment
  •   Avoid fisting during hand milking
  •   Use of strip cup to detect early cases of mastitis

 

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