Summary

• Description:

  The PDF document comprises Form 4 Agriculture notes on the topic of Livestock Production VI (Cattle).

  The topics and sub-topics covered in the document include:

  • Introduction to Cattle Production
    • The notes begin by stating that cattle production is a widely distributed enterprise in Kenya, with beef production common in drier areas and dairy farming prevalent in wetter regions.
  • Rearing of Young Stock (Calf Rearing)
    • Feeding Dairy Calves: The importance of feeding newborn calves colostrum is emphasized due to its high nutritional value, digestibility, and the antibodies it contains.
    • The notes differentiate between natural suckling and artificial bucket feeding, listing the advantages and disadvantages of each method.
    • A detailed week-by-week feeding program for dairy calves is provided, from birth up to 16 weeks.
    • Calf Housing: The requirements for a good calf pen are outlined, stressing that it should be clean, dry, well-ventilated, and provide adequate space.
    • Rearing Beef Calves: It is noted that beef calves are reared through natural suckling from their mothers until weaning age.
  • Management of Dairy Heifers and Cows
    • Selecting Heifers: The notes list the desirable characteristics to look for when selecting a heifer for future milk production, such as a well-developed udder, good body conformation, and a docile temperament.
    • Managing the Dairy Cow: This section covers feeding based on body weight and milk production, the importance of a dry period before calving, and the practice of "steaming up" (providing extra feed in late gestation).
    • Milk and Milking: The process of milk let-down is described as a reflex action. A detailed, step-by-step procedure for clean milk production is provided, from cleaning the udder to using a strip cup to check for mastitis.
    • Dry Cow Therapy: This is explained as the infusion of antibiotics into the teat canal of a cow that is being dried off to prevent mastitis.
  • Marketing of Cattle Products
    • The notes list various milk products, such as pasteurized milk, UHT milk, butter, cheese, and ghee.
    • The marketing channels for milk and beef in Kenya are also discussed, mentioning the roles of bodies like the Kenya Dairy Board and the Kenya Meat Commission.

  These notes are comprehensive, neat, and printable, making them an excellent resource for students studying the principles and practices of cattle production. They are also highly suitable for teachers to use for lesson preparation, providing a structured and clear guide to the topic.

• Length:

  8 pages
• Category:

  Lesson Notes
• Level:

  Form 4
• Subject:

  AGRICULTURE
• Posted By:

  Caleb_Peter

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