C. S. (main) EXAM, 2009

ANIMAL HUSBANDRY AND

VETERINARY SCIENCE
Paper II

I Time Alloived Three Hours I f Maxi,nzan Marks 3001
INSTRUCTIONS

Each question is printed both in Hindi and
in English.

Answers 1nust be written in the 1nedium
specified in the Ad"1ission Certificate issued
to you, which must be stated clearly on the
cover of the anSlver-book in the space
provided for the purpose. No marks will be
given for the answers written in a medium
other than that specified in the Admission
Certificate.

Candidates should atte1npt Question Nos. 1
and 5 which are compulsory, and any three
of the remaining questions selecting at least
one question frorn each Section.

All questions carry equal ,narks.

Section

1. Write precisely on any three of the following in·
about 200 words each: 3x20=60

Anatomical differentiation between foetal and
adult circulation; and BLASTOCYST and
BLASTODISC.
Pharmacological role of ANTICHOLINERGIC
agents.
Clinical manifestations, diagnosis and treatment
of copper and CYANOGENIC glycoside
toxicosis .
Zero Disease concept and CHEMOPROPHYLAXIS.

2. Differentiate between primary and· secondary
tympany in cattle. Discuss etiology, predisposing
factors, clinical symptoms, diagnosis and treatment
of Bloat/ ruminal tympany. 60

3. Describe the etiology, transmission and epidemiology,
pathogenesis, clinical findings, lesions,
diagnosis, treatment and control of swine influenza.60

4. Write short notes (about 209 words each) on the
following 3x20=60

Role of HYALUR0??'1DASE and EPINEPHRINE
in induction of local anaesthesia.
The predisposing factors, symptoms, lesions,
and prevention of fluorosis and ergotism.
LUXATION types, predisposing factors,
and treatment.

Section

5. Write precisely on any three of the following in
about 200 words each 3x20=60

Notifiable diseases under Dourine Act 1910.
The flow diagram with a brief mention of
salient features for producing ready-to-cook
chicken carcass from live bird.
Procedure for preparation of cultured milk
products of yoghurt and ??srikhand'.
Occupational zoonotic diseases .

6. What do you mean by value-added meat products?
Give examples. Give the classification of different
types of sausages. Using a typical flow ctiagram,
describe various processing steps for manufacture of
cooked sausages. 60

7. What is the antimicrobial defence system of
egg? Comment on the fungal spoilage of egg.25
Write down the functions of sugar, nitrite,
sodium ascorbate, polyphosphates, g1ucono-8-
1actone and spices in developing cured meat
prodoc??. 20
What are the different techniques 1n meat
speciation 15

8. Comment on persistent ecotoxicology and its
long term adverse effects. 20
Distinguish between radurization, radicidation
and radapertization. Describe thy principle,
procedure and application(s) of ionizing
radiation of meat products. Briefly comment
on the safety perceptions with regard to
irradiated meat. 40

Note English version of the Instructions is printed on
the front cover of this question paper.