eChapters

A. Answer the following questions

1.    What isdigestibility?

Ans: The portion of a feed or any single nutrient of feed which is not recovered in faeces i.e the portion which has been absorbed by the animal is called digestibility.

2.    Whatis digestibilitycoefficient?

Ans: When the digestibility is expressed in % then it is called digestibilitycoefficient.

3.    Why digestibility of ash is not calculated?

Ans: Digestibilityfor ashisnot calculatedsince mostof the minerals are re-excreted in the gut and it does not contribute to the energy content of food.

4.    Why digestibility of carbohydrate is overestimated?

Ans: This is because there are losses of ingested carbohydrate as methane and carbon dioxide. But these losses are not counted.

5.    Why digestibility of crude protein is underestimated?

A. Answer the following questions:

1.    What is Basis of scientific feeding?

Ans: Knowledge of the quantitative needs of the body for various nutrients and the relative value of feeds as sources of them is the basis of scientific feeding.

2.    What is the minimum requirement of animal per group to conduct a feeding trial?

Ans: Minimumanimal per group should be 4.

3.    When you will go for t test and ANOVA test?

Ans: In case of two rations, ‘t’ test and if it is 3 or more then ‘Analysis of Variance’ or ‘ANOVA’ test is applied.

4.    What are the advantages of feeding trials with laboratory animals?

Ans: It involves much less cost of animals, less feed and labour cost,requiredlesstime,individualvariabilitycanbe minimized due to similar genetic and nutritional history which is not possible in case of large animals, large number of animals can be used at a time and easy to slaughter the animals for histological and chemical analysis

5.    What is the purified form of nutrients?

Ans: Casein, urea or purified soybean protein for protein; starch, glucose or sucrose for carbohydrate; oils or lards as source of fat; chemically pure salts as minerals; pure crystalline compounds as vitamins.

A. Answer the following?

1.    How antibiotic increases nutrient absorption from the gut?

Ans: In antibiotic fed animals, the intestine becomes thinner and healthier, thus they helps in more absorption of nutrient.

2.    What is probiotic?

Ans: Probioticcan be defined asthe live microbial food supplement that beneficially affects the host animal by improving the intestinalmicrobial balance.

3.    What is prebiotic?

Ans: These are the compound other than dietary nutrients that modifythe balance of microbial populationbypromoting the growth of beneficial bacteria and thereby maintain healthier intestinal environments.

4.    What is eubiotics?

Ans: Eubiotics are defined as non-antibiotic products maintaining the desiredbalance of good bacteriaand pathogens or eubiosis in the digestive tract. e.g. direct acting gut flora modulator (organic acid, essential oil), probiotics, prebiotics, immune modulator.

5.    What is supplement?

A. Answer the following question

1.    What is ANF?

Ans: The substances that are naturally present in the feed which by themselves or by their metabolic products interfere with the feed utilization (FCR), reduce production and affect the health of the animal are called anti-nutritional factors.

2.    How does lectin cause agglutination?

Ans: Lectins have the affinityfor certain sugar molecules. Hence, it combines with the glycoprotein components of RBC and there bycausing agglutination of the RBC.

3.    Why ruminants are more resistant to gossypol toxicity?

Ans: It is due to formationof stablecomplexeswith soluble protein in rumen which are resistant to enzymatic breakdown.

4.    Why ruminants of Hawaii and Indonesia are not susceptible to mimosine toxicity?

Ans: Ruminants of Hawaii and Indonesia possess ruminal bacteria which can rapidly degrade 3-hydroxy-4(1H)-pyridone (3,4 DHP) and thus are not susceptible to mimosine toxicity.

5.    How saponin form stable foam?

A. Answer the following questions

1.    Define silage?

Ans: Whena freshgreenfoddercontaininghighmoistureisallowed to ferment under controlled anaerobic condition, produces some volatile fatty acids which preserve the green material for a long time is known as silage.

2.    What is ensiling?

Ans: The process of conserving green fodder as silage is called ensiling.

3.    What is silo?

Ans: Silo is an airtight container in which silage is prepared.

4.    Why hollow stemmed plants are not suitable for ensiling?

Ans: Because air remains trapped in the stem but once the stems are trampled then the fodder can also produce good silage.

5.    Why legumes are difficult to ensile?

A. Answer the following questions

1.    What is adulteration?

Ans: It is an intentional admixture of a pure substance with some cheaper and low quality ingredients in order to make more profit.

2.    What is sampler?

Ans: The appliance used for the collection of samples is knownas sampler.

3.    What is dry rolling?

Ans: The process of disintegration of kernels into particles with the application of pressure by moving rollers is known as dry rolling or cracking.

4.    What is crimping?

Ans: The process of rolling of feed ingredients with the use of corrugated rollers is called crimping

5.    What is crumbles?

A. Answer the following question

1.    Writethe two assumptions whicharetaken into consideration during CP estimation of any feedstuff?

Ans: In the feed, a) all N is present as protein and b) All food protein contains 16%nitrogen.

2.    What is protein equivalent?

Ans: It is the arithmetic mean of the percentage of DCP and DTP (digestible true protein).

A. Answer the following question

1.    What is Gross Energy?

Ans: Gross energyistheamount of heat givenoffwhen a substance is completelyburntor oxidizedtooxidationproducts like carbon dioxide,waterandothergases ina bombcalorimeter containing 25-30 atmospheric oxygen psi.

2.    What is BTU?

Ans: It istheamount of energyas heat required toraise temperature of 1 pound of water by 10F

3.    What is Heat Increment (HI)?

Ans: The increase in heat production after the ingestion of feed when the animal is in a thermoneutral environment is known as heat increment.

4.    Why digestible energy (DE) is called apparent DE?

Ans: It is calledapparent because thefaecalenergyincludes energy of undigested feed; microbial cell residues spent digestive enzymes and abraded intestinal mucosa (FEm).

5.    WhyME values are higher in non-ruminants than ruminants?

A. Answer the following questions

1.    Why deficiency of potassium in livestock is very rare?

Ans: The potassium uptake by plants is about 10 times more than sodium. So, deficiency of potassiumin livestock is veryrare.

2.    HowZn helpsin vitamin Autilization?

Ans: Zn is a component of alcohol dehydrogenase which has a significant role in converting retinol to retinaldehyde or vice versa foreye vision, reproductionandutilization of Vitamin A

3.    What is parakeratosis?

Ans: This is a Zn deficiency disease in pig characterized by hyper keratinisation, thickening and reddening of skin followed by eruption and scab formation giving an appearance of mange.

4.    Why ruminant have additional requirement of vitamin B12? Ans: Theruminants have an additional requirementfor thevitamin B₁₂ because of itsinvolvementin themetabolismof propionic acid.

5.    Why perosis is also called as slipped tendon?

A. Answer the following questions

1.    Why vitamin Ais called anti-infective vitamin?

Ans: Vitamin A is concerned with the synthesis of muco-polysaccharides distributed throughout the body as in respiratory tract,alimentary tract,reproductive tract,genitor-urinarytractetc. In thedeficiencyof vitaminA,theepithelium lining of these tracts becomes keratinized with the result that it becomes prone to infection. That’s why it is also called as anti-infective vitamin.

2.    Why ducks are less effective than chickens in converting tryptophan to niacin?

Ans: Ducks have a 3-4 folds higher level of picolinic acid carboxylase than chicken which enzyme converts the tryptophanto picolinic acid instead of niacin.

3.    Whyvitamin Cis dietaryessential tohumans, monkey, guinea pigs?

Ans: In these species, due to lack of L-gulonolactone oxidase enzyme which is required for synthesis of vitamin C (from 6 carbon sugars like glucose/ galactose in liver or kidney),they can not synthesize their own requirement in their bodies.

4.    What is vitamin?

A. Answer the following questions

1.    What is omega carbon atom?

Ans: The methyl carbon atom at the distal end of the fatty acid chain is called omega carbon atom

2.    Why mammals can not synthesize essential fatty acid?

Ans: Because of their inability to introduce double bond between the 9th carbon atom and the terminal methyl group of the fatty acid chain.

3.    What is acid value?

Ans: It is defined as the number of milligram of KOH required to neutralize the free organic acids in 1 gm of fat.

4.    What is saponification number?

Ans: It is defined as the number of milligrams of KOH required to neutralize the free fatty acid and saponify the esterified fatty acids in 1 gm of fat.

5.    What is iodine number?

A. Answer the following Question

1.    Why availabilityof bacterial protein is low?

Ans: Because, bacterial protein is protected by cell wall (mucopeptide polymer) which are resistant to enzymatic action.

2.    What is isoelectric pH?

Ans: The pH at which an amino acid exists in solution as a zwitter ion is called isoelectric pH that is the pH at which the amino acid is electrically neutral and has no tendency to migrate towards either electrode.

3.    What is ketogenic amino acid?

Ans: Ketogenic amino acid refers to those amino acids which give rise to acetyl CoA and consequently the potential fatty acids producers. e.g. leucine

4.    Why chicks require higher level of arginine?

Ans: Since they do not have urea cycle and feathers are very high inarginine.

5.    Why chicks require high level of glycine?

A. Answer the following question:

1.    What is carbohydrate?

Ans: Literally means hydrates of carbon. Carbohydrates are polyhydroxy (more than one OH group) aldehyde or polyhydroxy ketoneas in monosachharides; their olymers as in oligo and polysaccharides; their reduction products as polyhydric alcohols; oxidation products as aldonic, uronic, sacharic acid; substitution products as amino sugars.

2.    What is sugar?

Ans: The term sugar is generally restricted to those carbohydrates containing less than 10 monosaccharide residues.

3.    What is dextrin?

Ans: It is the intermediate products of the hydrolysis of starch and glycogen.

4.    What is exergonic reaction?

Ans: That portion of energy change during a reaction which is available to do work is termed the free energy change, designated, “G. when “Gis negative the reaction is said to be exergonic.

5.    What is substrate level phosphorylation?

Ans: Whenproductionof ATPfromADPtakesplacedirectlyduring a reaction, the process is known as substrate level phosphorylation.

6.    Why carbohydrate is a metabolically essential?

A. Answer the following questions:

1.    What is proximate analysis?

Ans: Proximate analysisis a systemforapproximatingthenutritive valueof a feedstuff without actually usingit in a feedingtrial.

2.    Why proximate analysis is called Weende analysis?

Ans: In 1865, two scientists namely Wilhelm Henneberg and FriedrichStohmanndeviseda methodcalledWeende analysis/ proximate analysis at Weende Experiment Station, near the University of Goettingen, Germany. Hence, it is called ‘Weende Analysis’.

3.    Write the six proximate principles?

Ans: Water (moisture), ether extract (crude fat), crude fibre, total ash, crude protein and nitrogen free extract (NFE).

4.    Why ether extract is also called as crude fat?

Ans: As it is composed of true fats (glycerides of fattyacids) along with other substances like hydrocarbons, free fatty acids, fat solublevitamins,pigmentslike carotene & chlorophyll,waxes, sterols,lecithin(phospholipids), alkali substances,volatile oils and resins.

5.    What is NFE?

A. Answer the following questions:

1.    What is concentrate ingredients?

Ans: These are feedstuffs having more than 60% TDN, less than 35% cell wall contents and less than 18% crude fibre on dry matter basis.

2.    What is soilage?

Ans: Pasture whether natural or cultivated when cut and fed green to an animal in its own stall is called soilage.

3.    What is husk?

Ans: Dry outer covering of grains and grams e.g. gram husk, rice husk.

4.    What is fodder?

Ans: Any green plant or crop meant for animal feeding for supply of nutrients and bulk.

5.    What is leguminous fodder?

A. Answer the following?

1.    Why does camel mostly eat carbohydrates during desert travel?

Ans: Because increasedrespiration needed to oxidize body fat and protein which result in an increased loss of water by evaporation whereas carbohydrates oxidation results in lower loss of water.

2.    Why birds require less water than mammals?

Ans: Because uric acid is the end product of protein metabolism and is excreted in nearly solid form with minimum loss of water. Higher evaporative loss in birds is partially balanced bytheir reducedurinarywaterexcretionrelative to mammals. Besides, the breakdown of protein to uric acid provides more metabolic water than does its catabolism to urea.

3.    What is TDS?

Ans: TDS or total dissolved solids or salinity is a measure of the usefulness of water for animals or for crop irrigation.

4.    What is metabolic water?

Ans: When prganic compounds such as fat,protein, carbohydrates are oxidized in the animal body, water us produced as end product along with other usable products. Similarly, when proein, fat and carbohydrates are synthesized liberation of water takesplace. The water which is available to the animal body by such biochemical reaction is known as metabolic water.

5.    What is bound water?

A. Answer the following question?

1.    Mention the factors which affect the chemical composition of green forage?

Ans: Soilcompositionandhealth,applicationofmanureandfertilizer, frequency of irrigation, stage of growth, frequency of cutting and variety of strain.

2.    How does the age of plant affect the chemical composition of forage?

Ans: As the plants advance in age, dry matter, crude fibre and ash increase whereas the crude protein and ether extract decreases.

3.    What is food?

Ans: This is the combination of materials that provides nutrients

4. What is feed?

Ans: It refers to the food but most commonly used to animal food.

5. What is diet?

Ans: It is defined as the mixture of feedstuffs used to supply nutrientsto anyindividual.

6.    Whether mineral content of feeds remain fixed?

A. Write the full form of the following:

i.         AAFCO: Association of American Feed Control Officials.

ii.        AAS: Atomic Absorption Spectrophotometry

iii.       HPLC: High Performance/Pressure Liquid Chromatography

iv.       GLC: Gas Liquid Chromatography

v.        AFRC: Agriculture & Food Research Council.

vi.       AICRP: All India Coordinated Research Project.

vii.      AOAC: Association of Official Analytical Chemists

viii.     ARC: Agricultural Research Council (United Kingdom)

ix.      BIS: Bureau of Indian Standard

x.      CIRC: Central Institute for Research on Cattle, Meerut

xi.     CIRG: Central Institute for Research on Goats, Makhdoom.

xii.    CLFMA: Compounded Livestock Feed Manufacturers Association (of India)

xiii.   COP 22: 22nd Conference of Parties.

Role of Ministry of Micro Small & Medium Enterprises

Engage in promotion & development of MSME’S in the country through framing proper policies and schemes.
Implementing policies and schemes through its attached office DC, MSME, Nirman Bhawan, New Delhi. 

Introduction

Home to the largest population of poor in the world, India has been a natural candidate for experimenting with micro finance as a tool for poverty alleviation. With a nationalized formal banking sector that has emphasized rural and developmental banking for several decades now, India’s involvement with small credit targeted primarily at the rural poor is hardly new. Micro-credit, in the sense of small loans to the poor, is of ancient origin in India. Micro-Finance has, in recent times, come to be recognised and accepted as one of the new development paradigms for alleviating poverty through social and economic empowerment of the poor, with focus on empowering women. Experiences of different anti-poverty and other welfare programmes within the country and elsewhere, have shown that the key to its success lies in the participation of community based organisations at the grassroot level. People’s participation in credit delivery, recovery and linking of formal credit institutions to borrowers through the intermediation of Self Help Groups (SHGs) have been recognised as a supplementary mechanism for providing credit support to the rural poor. Poor people need micro-credit for various and different purposes. It may be to meet the major household expenses, emergency needs or even basic livelihood support.