1. Discuss the following in about 150 words each

Management of "Monday Morning Sickness" in horses.

Clinical findings and management of organophosphate toxicity in cattle.

Formation and function of blood-testis barrier.

Scalding technique in poultry and pig slaughtering.

Causes of flavour defects in milk.

Write in detail about the collection of biological samples for laboratory investigation and their procedure:

Explain in detail the mechanism, clinical symptoms and treatment of cyanide poisoning.

Describe in detail the legal aspects of wounds.

Explain zoonoses. Discuss the routes of transmission of various zoonotic diseases.

Discuss in detail the nerves constituting the brachial plexus.

Describe the method of manufacturing, packaging and storage of butter.

Q4.(a) Discuss the methods for preservation of meat and meat products.

Discuss in detail various types of vaccines. Also enlist the diseases against which vaccines are available in India.

Explain in detail the classification and uses of preanaesthetics. Also discuss the advantages and disadvantages of inhalation anaesthesia.

Q5. Discuss the following in about 150 words each:

Etiology and treatment of haemoprotozoan diseases in cattle.

Classification of placenta in domestic animals.

How does heat stress affect the performance of dairy cows?

Pharmaceutical uses of glandular parts of slaughtered animals.

Rules and regulations for prevention of animal diseases.

Describe the etiology, clinical findings, diagnosis and control of foot and mouth disease in ruminants.

Explain with the help of flow diagrams, the manufacture of sterilized, homogenized and flavoured milk.

Describe in detail the structure, composition and nutritive value of egg.

Write down the methods of stunning and explain electrical stunning in small and large animals.

(b)Discuss the housing requirements for specific categories of cattle in a large dairy farm.

Describe the histological structure of ovary with a suitable diagram.

Explain the post-slaughter physico-chemical changes in meat and the factors affecting it.

Classify dairy industry by-products and explain the general method of preparing acid casein.

Describe the clinical manifestations of vitamin deficiency in poultry.