CS Main 2015 ANIMAL HUSBANDRY AND VETERINARY SCIENCE

Paper II

Q1 Disease prevention and disease-free zones

Q1 Anatomical structures and formation of egg in hen

Q1 Occupational zoonotic diseases in meat handlers

Q1 Sanitation requirements for clean and safe milk production

Q1 Irradiation preservation of meat

Q2 Write about the major air pollutants in the vicinity of industrial areas
and their effects on animal health and production.

Q2 What are the advantages of value addition in meat? Describe the steps
involved in the processing of cooked sausages.

Q2 Discuss the socio-economic impact of zoonotic diseases on public health.

Q3 What are the problems and challenges in the control and eradication of
infectious diseases oflivestock and poultry?

Q3 Write the etiology, pathogenesis and clinical manifestations of Equine
myoglobinuria.

Q3 Differentiate between local, general and regional anesthesia. Indicate
the sites of operation and organs involved during castration of dogs.

Q4 What is U.H.T. processing of milk How do we achieve commercial
sterility in aseptic packaging of milk 20

Q4 What do you mean by drug bioavailability Elaborate the procedure for
developing a newer drug. 20

Q4 Compare the physical and sensory properties of buffalo and cow milk
khoa.


SECTIONB

Q5 Role of enzymatic reactivators in organo-phosphorus poisoning in dairy
animals

Q5 Connective tissue cells and immunoregulation

Q5 Pathogenesis and control measures of post-parturient haemoglobinuria
in cows

Q5 Various approaches for utilization of whey

Q5 Organ products for food and pharmaceuticals


Q6. How are case-control and cohort studies useful in epidemiological
disease investigation Explain their application in the study of
infectious diseases.

Q6. Write about the etiology, epidemiology, pathogenesis, clinical findings,
diagnosis and control ofleptospirosis in livestock.

Q6 Discuss how disease transmission occurs at ecological interfaces.
.
Q7 What are the advantages of canning of meat products Detail the
various steps in traditional. canning.

Q7 Discuss the management of fore-stomach disorders in ruminants.

Q7 Explain the role of public health veterinarian in relation to meat
hygiene.


Q8 Discuss the latest national guidelines on post-exposure prophylaxis
in suspected rabid dog bites in humans.

Q8 Describe the various quality characteristics and storage conditions of
fresh meat.

Q8 How does Landscape epidemiology help in disease predictions?