SECTION-A
1. Write short notes on the following in about 150 words each 8X5=4Q
(a)Staining of tissues for histological study
(b)Mechanism of coagulation of blood
(c)Drugs acting on fluids and electrolyte balance
Effect of climate change on animal health and production
Diagnosis and treatment of organophosphorus poisoning
2.(a)Define catecholamines and discuss their pharmacological effects. What is the clinical use and mode of action of dopamine? 15
(b)Discuss the comparative features of locomotor apparatus and their application in biomechanics of mammalian body. 15
(c)Describe different factors related to choice of an antimicrobial agent. 10
Distinguish between colibacillosis and coccidiosis in poultry, and write their treatment and control measures. 15
(b)Describe the occupational health hazards of person..el working in a slaughter house. 15
(c)Classify air pollutants and discuss their effects on animal health. 10

4. Describe different types of mastitis and their etiology, epidemiology, pathogenesis, clinical findings, diagnosis, treatment and control. Correlate morbidity of mastitis with milk production. 15
What diseases are caused by mites? Describe the etiology, epidemiology, clinical findings, diagnosis, treatment and control. Also write the morbidity of the disease in relation to animal production. 15 rules and procedure for conducting vetero-legal
(c)What are the objectives, postmortem examination? 10

SECTION-B
5.Write short notes on the following in about 150 words each 8x5=40
(a)Characteristics of synthetic milk and its detection

(b)Why is modernization of slaughterhouse important?
(c)PSE pork-its reason, limitation and utilization
(d)Shelf stable meat products
(e)Judging of live meat animals

6. What is the antimicrobial defence system of egg? Comment on the fungal spoilage of egg. 15

(b)Define milk sample. What are different types of milk samples, how are they collected and sent to laboratory for examination? Also describe different platform tests of market milk. 15

Describe antemortem care and management of food animals and their effect on the meat quality. 10

7.(a)Describe the health benefits and concerns of meat consumption. 15
Describe the humane methods of slaughter of meat animals. Write their
importance in production of safe and wholesome meat. 15
Describe food-borne pathogens in poultry meat and control of product
contamination. 10
8. Write the comparison with respect to advantages and disadvantages of hot air oven drying and freeze drying of meat products. Also mention the commercial application of freeze-dried meat products. 15
Distinguish among radurization, radicidation and radappertization of meat. Comment on the safety of irradiated meat on consumers' health. 15
Write a note on the role of NGO's in livestock extension services. 10