Veterinary and sanitary inspection A system of government measures to protect animals against infectious diseases and fencing population from diseases transmitted from animals to humans (zoonoses).
Veterinary and sanitary inspection in Russia is conducted on animals and animal products in the following cases: exports and imports in transit through different paths message; at meat processing plants, slaughterhouses and other food processing plants, markets, factories and warehouses for the treatment and disinfection of animal matter. At the disposal of veterinary-sanitary inspection has a network of laboratories engaged in research animal origin, and the diagnosis of infectious diseases in animals. Disinfection of infectious material and facilities, equipment, etc. from a variety of veterinary-sanitary institutions.
Prohibited the slaughter in slaughterhouses for meat animals with anthrax, blackleg, glanders, rinderpest, rabies, malignant edema, bradzotom, tularemia, botulism, and some other diseases. Each carcass, rent slaughterhouses or meat processing plant, has the stamp of veterinary sanitary inspection (see Meat).
In the markets of veterinary and sanitary supervision exercise meat-dairy and food control stations (see). They have the power to detain for disposal or meat offal, recognized conventionally acceptable. Meat, invalidated, rejected and sent to utilzavod. Sale nekleymenogo and substandard meat and meat products in the markets is prohibited. Milk meat and other animal products from disadvantaged brucellosis farms receive special treatment and only then allowed to sell. In the farms where the disease reported FMD established quarantine prohibits the export of animal products.
Veterinary and sanitary supervision when transporting animals aims to prevent the spread of disease from animals transported to the local livestock. When an infectious disease of animals quarantined. Veterinary and sanitary inspection for exports and imports of animals and animal products is carried out animal control border crossings.
THE TYPES OF ANIMALS
There are many different kinds of animals in the world. About 95% of them are in vertebrate, that is to say they do not have internal skeletons with backbones. Many invertebrates have shells, others have external skeletons. So these invertebrates are soft inside and hard outside. Invertebrates include insects, which make 80per cent of all the animals in the world.
We know of about one million different kinds of insects, and scientists think there may be the number still waiting to be discovered.
About 5 per cent of the worlds animals are vertebrates. Vertebrates are soft outside and hard inside. They have internal skeletons with backbones. The main groups of vertebrates are fish, amphibians, reptiles, birds and mammals.
Fish, which live in water, are largest group. Examples of two kinds of fish are trout and sharks. But not all vertebrates that live in water are fish. Whales, for instance, are mammals, although they look very like fish.
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Amphibians live between land and water. A frog is a typical amphibian.
Reptiles, for example snake, are cold- blooded animals, which live of land. For a hundred and sixty million years large reptiles, dinosaurs, were animals on the earth.
Birds a like reptiles in many ways but they are warm-blooded. They are the only vertebrates, which can fly, except for bats. Although they look rather like birds, bats are actually mammals. There are big differences between different kinds of birds. Compare an eagle with a duck. For example.
Mammals are warm-blooded like birds, but unlike birds, mammals do not lay eggs; they grow their babies inside them, and when the babies are born, they mothers feed them on milk.
SHELLS
Many kinds of animals without backbones have shells. Most of these animal live in water. They build their shells out of lime from the water. An animals shell grows as the animal grows. The shells of some animals are all in one piece. The shells of others are made of two parts hinged together.
Many of these one-piece shells come from snails. Snails shells are probably the shells people know best. There are water snails and land snails. All snail shells are twisted. Some of them are twisted in one direction, some in the opposite direction. Because of the way the are twisted, snail shells are called right handed our left handed. The left - handed whelk makes one of the left handed shells. Probably the biggest of the one piece shells is the shell of the queen conch. This shell has a beautiful pearly pink lining. When a person holds a queen conch shell to his ear, he hears a roar like the roar of the sea. Many people think that they are really hearing the sea, but of course they are not.
Among the animals with two piece shells are the oysters, mussels, scallops and clams. The animals With two piece shells are often called bivalves. This name comes from the Latin and means two doors. Many people collect shells for hobby.
Shells make a good protection for the animals that have them.They are also useful to humans. Many buttons and beads are made of shells. Shells are broken up and used us food for some animals. Chicken, for instance, are fed oyster shells. Billions of shells have sunk to the bottom of the sea and have formed thick layers that have become solid limestone.
THE PREVENTION OF DISEASE
There is no factor that will prevent disease coming on to or spreading within a farm.
Disease usually occurs because a number of factors are working against the animal, for example the weather, its nutrition or the number of stock in the one building. All livestock units should formulate a comprehensive policy to prevent disease.
All new stock should be inspected to ensure they are healthy. Some general sings of health are applicable to most animals: bright alert eyes, clean tail, groomed coat, even breathing, no sign of discharge from the nose, no coughing and healthy appetite. All new stock must be vaccinated against any known on- farm diseases.
The environment in which the animal lives probably has the greatest influence on the continuing good health of the animal. The more intensive the livestock system, the more attention must be paid to hygiene.
The animals own dung is a constant source infection, so one of the animals major requirements is a clean lying area. Many livestock buildings and pens require regular cleaning and disinfection.
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The spread of and the severity of a disease can be reduced by the use of drugs. The best examples of these are antibiotics, insecticides and wormers.
Regular visits from the veterinary surgeon can go a long way in preventing disease. Regular visits every three or four month, when the veterinary surgeon and the stockperson can get together to look at and talk about the health of the unit, can help build up a health profile of the farm. This information can be useful when trying to indentify or locate the cause of a problem.
ANIMAL SCIENTISTS
Animal scientists help farmers to develop and improve agricultural industry.
Different animal sciences are important for specialists who work in the field of animal farming such as: animal physiology, nutrition, breeding and genetics, ecology and ethology, livestock and poultry management.
Students of animal science are interested in processes how agricultural animals convert feeds into food and other useful things people need. They condust research in different fields of animal husbandry and try to improve production, yield and growth of various animals. Thus, they mainly specialise in such disciplines as nutrition, genetics and breeding, or reproductive physiology. There are special courses to train veterinary scientists who study diseases of farm animals, methods of vaccination and animals treatment.
Graduates of the faculty of animal husbandry work in veterinary and human pharmaceautical industries, in industries which provide farms with livestoch and feeds as well as in educational institutes. They can work both for private research firms and federal or state experimental stations.
THE VETERINARY PROFESSION
Veterinarians care for pets, livestock, sporting and laboratory animals, and protect humans against disease carried by animals. Veterinarians diagnose medical problems, dress wounds, set broken bones perform surgery, prescribe and administer medicines, and vaccinate animals against diseases. They also advise owner on care and breeding. Most veterinarians are in private practice. Some have a general practice, treating all kinds of animals. The majority, however, just treat small companion animals such as dogs, cats and birds. Others treat both small and larger animals, and some treat only large animals, such as cattle and horses. Veterinarians in companion animal medicine provide services in 20,000 animal hospitals or clinics. Veterinarians for large animals treat and care for cattle, horses, sheep and swine. They also advise ranchers and farmers on the care, breeding, and management of human as well as health. A number of veterinarians engage in research, food safety inspection, or education. Some work with physicians and scientists on research to prevent and treat diseases in humans. Veterinarians are also in regulatory medicine or public health. Those who are livestock inspectors check for disease, advise owner on treatment, and may quarantine animals. Veterinarians who are meat inspectors examine slaughtering and processing plants, check live animals and carcasses for disease, and enforce government food purity as well as sanitation regulations. Some veterinarians help prevent the outbreak and spread of animal diseases, some of which like rabies can be transmitted to humans, and perform autopsies on diseased animals. Some specialize in epidemiology or animal pathology to control diseases transmitted though food animals and to deal with problems of residues from herbicides, pesticides, and antibiotics in animals used for food.
MAMMALS
A mammal is an endothermic, warm-brooded, animal whose body is heated from inside and stays much same temperature, no matter how hot or cold the surroundings.
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When a mammals body breaks down food and oxygen in order to build new tissue and to supply energy, heat is produced. Hair, which grows out of the mammals skin, and fat, which lies under it, help insulate the mammals body against heat loss.
If the mammal becomes too hot, it cools itself by sleeking down its hair, sweating, panting, or moving to a cool place. If the mammal becomes too cold, goosebumps pull its hair erect, it shivers to make extra body heat, and moves to a warmer place.
Monotremes have a normal body temperature of 30C. marsupials average 35C, while human body temperature is normally 37C.
Desert mammals often have big ears and rangy bodies. The large skin area loses heat fast.
Mammals which live in cold places have compact bodies and thick fur. Insulating fat beneath their skins can be used by the body as food source in very cold weather.
Some animals, like small bats and echidnas, survive cold by going into a short-term resting state called torpor, or a longer sleep called hibernation.
ANIMAL HEALTH
If you own one more animals, you are concerned with their health and welfare. Your personal commitment and knowledge of the basics good housing, nutrition, sanitation and preventive medicine- are the most important first steps. Housing is important to provide animals protection from the elements 1 and predators. Basic nutrition needs remain the same for all animals- energy foods, protein, vitamins, minerals and lots of clean water. Clean cages, barns, aquariums and other animals facilities are important for preventing the entry of disease. Grooming is a good preventive tool- to keep animals clean and free of external parasites. Preventive medicine os the final link in the circle of good animal health and includes vaccinations and internal and external parasite control.
Animal health means more than taking the necessary care, and calling the veterinarian when an animal is ill or injured. There are three important areas of responsibility. First, your responsibility, as owner or caretaker. Second, the responsibility of the veterinarian. And finally, the Government has a distinct and important role in assuring the health of animals.
You, as the owner or caretaker, have the most immediate responsibility. Theres an old saying,:The eye of master fattens the calf, which is to say that you are the one who best can provide the feed, water, shelter, sanitation and health care for your animal.
But at some point, you need to call in the expert- your veterinarian. The veterinary practitioner is the animal health professional. This expert is able to diagnose and treat diseases that threaten your animals. Veterinarians are not there just to help when thing go wrong. They can help make sure that things dont go wrong.
They also have another responsibility: reporting certain disease to the Government, either because they are of public health programmes. The Government is to prevent, control and eradicate several types of disease. These include animal disease that can be transmitted to man, such as rabies, brucellosis (unduland fever), psittacosis (parrot fever), and tuberculosis. And finally there are potentially catastrophic foreign diseases that could wreck our domestic livestock and poultry industries.
POULTRY REARING
Power is used in the poultry industry to drive fans for incubation, ventilation, the feeding system, egg collection and grading. In the main, single power units are small and installations often use several fractional horse power motors.
Incubators. In al but the smallest incubators, fans or air circulators of paddle type are used to move air gently round the eggs. h fans are slow-speed units and paddles, when used, are driven through belt or chain drive or geared motors. Ventilation. y using ventilating fans temperature and humidity n b kept within generally acceptable limits. There are mn different types of ventilation systems. Very broadly, the systems fall within two groups, n using small multi-fan units and the other, large single fans with distribution duct system. Either group can extract air from the house, or the house can b "pressurized", i.e. fan (fans) blows air into the house and the stale air is hausted from separate outlets. Whatever the system, good even distribution of air going into the house is essential. Ventilation rates are calculated according to the number and type of birds being housed with control by temperature. Speed of fans cn b controlled b the thermostt, with some fans in multi-fan installation being stopped b further thermostat if very low ventilation rate is required, but care must b taken that air distribution is not upset.
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Feeding and Egg Collection. Feeding systems consist usually of conveyors which carry the food from bulk supply point into the house. h conveyors m b augers, chain-and-flight types or pneumatic pipe systems. Small motors from fractional horse power to 3 hp are necessary. Control is usually b time switch.
Mechanical collection of eggs, b an endless belt from the point of lay to central position, is sometimes employed as well as mechanical grading. Small motors, up to 1 or 2 hp, are usually sufficient.
PIG BREEDING
h most mmn rearing system is to leave the piglets with the sow until they are 6 to 8 weeks old. h sow and her litter n b housed in rearing hut and run n concrete yard, or reared mpletely indoors in n, or moved out into clean field and given rearing hut when the piglets are 10 to 14 days old.
It is mmn practice to wean young pigs from their mothers when they are 6 to 8 weeks old. Experience has shown that at this age the piglets are eating sufficient creep food to nbl them to live b themselves. Weaning is usually done abruptly. h sow is removed and the 1itter left for day or so in their wn familiar surroundings.
h majority of pigs are fattened indoors in building designed or adapted for the purpose. h 1iving conditions of the pigs must b of sufficiently high standard to allow the best possible conversion of food into 1ive-weight gain in pigs: the building must b warm and dry with adequate room and sufficient trough space. suitable temperature range for pigs is between 55"F and 65"F (12" and 18"). Good vntitin is of prim importance.
Hog breeders want their sows and boars to b healthy and vigorous. If sow is prolific and good mother, she m b kept far breeding up to 5 years or longer.
h gestation period in sows lasting about 16 weeks, the sow m farrow twice year.
DOMESTICATION F ANIMALS
Domestication of animals is more than taming. heir habitat is restricted, protection assured. food supply maintained, and most important, breeding farm animals is don under human management and control.
In general animals have been domesticated for the following three purposes: as source
of food, clothing, etc, as assistants used in various human activities, r as pets.
he usefulness of animals domesticated m vary. For instance, European and man other peoples breed cows for obtaining milk and beef, but the Chinese do not milk cows, and Hindus do not eat beef.
Cattle are the most important of the animals domesticated b mn and, next to the dog, the most ancient. Domesticated cattle belong to the family Bovidae, which also includes the buffalo, the bison, yak, zebu and some others. Domestication of cattle has had varying degrees of success, from half-wild buffaloes to the tame British Jersey. Cattle were at first used and developed as draft animals and as suppliers of milk and were usually used for food only when n longer useful for the purposes mentioned. Only in very recent times have cattle bn raised to b eaten.
Some possibilities for domestication m still exist. Perhaps fur-bearing animals, such as mink and foxes are now being domesticated in the same slow w as cattle and sheep were mn thousand years ago.
BLOOD
Blood fulfills number of function most of which are included in the following summary:
1) It carries nutrient substance from the alimentary canal to the tissues.
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2) It transports oxygen from the lungs to the tissues.
3) It removes the waste products of metabolism from the tissues to the organs of excretion.
4) It transports the secretions of the endocrine glands.
5) It aids in the equalization of the water content of the body.
6) Because of its high specific heat it is an important aid in equalizing body temperature.
7) It is conceded in the regulation of the hydrogen ion concentration in the organism.
8) It assists in the body defences against micro organisms.
Proper functioning the cells of the body, particularly the highly specialized ones, require remarkably constant environment. This is spoken of as the intimae environment, or f1uid matrix, of the organism. It is the same as the extra cellular fluid of the body and is comprised of the interstitial fluid and the blood plasma.
Evidently many of the functions of the blood are directed toward the maintenance of the constancy of the intimae environment, of which the blood plasma is part. This maintenance is spoken of as homeostasis.
COMPLEE DIET SYSTEM
Feed is known to b the most costly single item in growing cattle, often representing 70 to 80 % f the total cost of gain. It is apparent, therefore, that n reduction in feed costs has large influence n total cost of gain and, consequently, prfit.
Great changes have occurred in the cattle feeding industry with the arrival of big feedlots. h use of complete rations, i. . rations consisting of roughage, such as h or straw, grain and supplements combined into complete mixed feed has increased markedly.
h complete diet system imp1ies the self-fding of uniform mixture of feed ingredients processed in such. way as to avoid differential selection b the animal. In the feeding of dairy tll particularly, it is radical departure from the attempt to give feed ingredients separately, with concentrates closely rationed n n individual basis.
h aim of such feeding is to simplify the feeding rdures and at the same time to retain ll the essentials of efficient feeding for high production. It is not claimed that the system will achieve higher production than is possible when h animal is fed with main and extra feeds individually. Actually, the aim is to attain similar results but with less cost and labour. n of the main advantages as far as the cow is concerned is that she n eat when she likes and the principle "little and often" is major advantage in cattle nutrition.
EAST ANGLIA
This region contains low plateau country which is mostly an improved farmland. Rural population predominates and more than half of the total area is under cultivation. Barley and wheat are the most extensive crops. Oats, potatoes and sugar-beet are also common. In the part nearer to London vegetables, small fruit and flowers are grown for sale. The number of cattle and sheep is low, but poultry is numerous, and Norfolk turkeys have a high reputation in the Christmas market. East Anglia remains a region of villages, isolated farmsteads and small market towns. Some time ago the villages were more numerous than they are today, for parts of East Anglia suffered from depopulation. It has ancient market towns such as the cathedral city of Norwich, minor ports, such as Harwich, fishing centers in Lowestoft and Jarmouth and a number of quiet villages where only the names such as Worsted indicate that East Anglia was once the major wool textile area. But now sheep have almost disappeared from East Anglia. As a fishing port Jarmouth has a long history which is mainly connected with the fishing of the North Sea. There are fish processing plants in Jarmouth but each year catches continue to decrease. Today Jarmouth is a well-known resort and receives about half a million visitors a year. East Anglia is rather isolated from the rest of Britain because it is more than half surrounded by sea. To the North and South of Norwich are the Broads (lakes): nearly 150 miles of waterways, popular with week-end sailors, fishermen and nature-lovers.
SHEEP REARING
h success in sheep rearing is largely dependent upn the choice of suitable breed of ewe and ram.
h aim in selecting ewe is to get n animal that is prolific and good mother. Pro1ificacy, or the ability to produce, if possible, twin-lambs, is influenced b breed as well as b general management. Prolificacy is usually expressed in the form of lambing percentage. satisfactory percentage is 150. This means that flock of 100 ewes produces 150 lambs, some ewes having twins, some triplets, others single lambs. judge the mothering ability, n must assess whether ewe will milk well for at least 8 to 10 weeks, enabling her lamb to grow fast. n important point in selecting breeding ewes concerns their health. Ewes should hv sound feet and mouth and hv good udder.
It is best to keep ewe and lamb for day or two in n until they hv settled and the sheepman is sure the lamb is getting plenty of milk. Two or three days after lambing the ewe and her lamb are to b moved into field which preferbl has bn rested from sheep for at least 2 months. Lambs are solely dependent upn their mother's milk for the first 2 to 3 weeks of their lives. In order to maintain high milk yield th feeding must b sufficient to supply the ewe not only for her wn maintenance but also with n adequate amount of nutrients for good level of milk production.
