PAPER-II
CONVENTIONAL)
ITime Allowed Three Hours IIMaximum Marks 200 I

QUESTION PAPER SPECIFIC INSTRUCTIONS
Please read each of the following instructions carefully before attempting questions

There are EIGHT questions in all out of which FIVE are to be attempted.

"
Question Nos. 1 and 5 are. compulsory. Out of the remaining SIX questions, THREE are to
be attempted selecting at least ONE question from each of the two Sections A and B.
Attempts of questions shall be counted in chronological order. Unless struck off, attempt of a question shall be counted even if attempted partly. Any page or portion of the page left blank in the Question-cum-Answer Booklet must be clearly struck off.
All questions carry equal marks. The number of marks carried by a question/part is
indicated against it.
Answers must be written in ENGLISH only.
Neat sketches may be drawn, wherever required.




1 IP.T.O.



SECTION-A

1. Write short notes on the following: 8x5=40
Connective tissue cells and their role in immunity
Anatomy of oviduct and egg formation in hen
Role of chemoreceptors in regulation of respiration
Toxoplasmosis
Epidural anaesthesia



2.(a)How does the placentation take place in mammals? Discuss the different bases of classification of placentation
along with examples in livestock. 25
(b)Enumerate the resemblances among mammals and birds in germ layer formation during gastrulation. 15

3.Illustrate chemical characterization and role of second messengers in signal transduction of various hormones. 40

4.(a)Justify that dopamine is a preferred drug in the therapeutic management of shock. 20
(b)Explain the etiology, diagnosis and treatment of bloat in ruminants. Suggest the preventive measures for bloat. 20


SECTION-B

5. Write short notes on the following 8x5=40
(a)Structure and composition of chicken egg 8
(b)Contribution of buffalo meat towards Indian economy 8
(c)Hazard Analysis Critical Control Point (HACCP) System 8
(d)Indian standard specification for condensed milk 8
(e)Rabbit-efficient food producer 8


6.Write an account on the factors affecting procurement of milk in the present-day context
of cooperative and private dairies. 40

Explain and justify that European standards of meat and meat products are more rigid as compared
to Indian standard. 20
(b)What are the important factors that affect the shelf life of meat? Compare the various methods employed
to prolong the shelf life of meat. 20


What necessitate the extension service training to the farmers? Discuss the basic principles of extension service.
Name at least ten organizations engaged in animal husbandry extension services in India. 20
(b)Explain the various constraints encountered by animal husbandry extension workers. Suggest the ways and
means to overcome the constraints. 20