The economic impact of disease on livestock, signs of health and diseases. The principles of disease control in livestock, maintenance of health on livestock farms, transmission, epidemiology, prevention and control of common livestock diseases, with emphasis on those prevalent in Nigeria. Nutritional and metabolic disease resistance and their practical application. Vaccination schedules in livestock, drug administration.
There has been for quite some time a persistent advocacy of the improvement of world nutritional status, especially in developing countries through substantial increase in the intake of protein foods of animal origin. There is therefore the need for this course which presents brief history of meat ( e.g beef, mutton and chevon) industry in Nigeria, standard growing and finishing management practices, housing requirements, feeds and feeding, breeding, herd record keeping and health management of beef cattle, sheep and goats. The course also provides information on marketing and techniques for establishing large beef cattle, sheep and goats ranches.
This course is designed to introduce students to different areas of poultry business, highlighting the scope, importance, problems and prospects of poultry industry. It traces the origin and breeds of poultry species. The systems of poultry management with emphasis on housing and equipment. Management of chicks, growers, layers, breeders, broilers and some other poultry species like turkeys, ducks, guinea fowl at commercial and semi-commercial levels. The principles of poultry nutrition, record keeping and marketing are covered. Practical ways of establishing a poultry farm - provision of land, housing, equipment, and labour.
This course is key to intensive animal production and its proper understanding by the students is compulsory for successful and profitable animal enterprise. It also meets the need of students in fish and grass cutter production. In addition, the course provides hands-on training in the use of exel in feed formulation. As a practical course, the focus is to impart useful skills on the students in order to appreciate the strategic role of good feed milling practice with a view to improving studentâ€™s knowledge in feed formulation and feed milling technology. Topics to be covered include overview of the Nigerian feed mill industry, feed mill establishment and operation, feed milling machine designs, components and maintenance operations, feedstuff sourcing, storage, processing and quality control. Others include animal by-products processing and utilization, finish feed quality control and techniques of manual and computerized feed formulation, economics and management of feed mill operations, marketing and sales promotion in feed mill industry and safety regulations pertaining to feed manufacture.
This course introduces forth year students to dairy-type cattle and their characteristics, production and management practices in rearing dairy cattle. Judging of dairy cattle, milk and milking techniques. Composition of of milk. Processing and preservation of milk. Milk products-butter, cheese, whey. Procedure for establishing a commercial dairy plant.
This course is meant to give students of the Department of Animal and Production an indepth knowledge of the swine production aspect of the general livestock production. It is conceived as an elixir to the many challenges confronting the establishment and successful take off of swine enterprise in Nigeria in particular and in sub-saharan Africa in general. The course is therefore designed to acquaint students with practical and theoretical knowledge of the various aspects of swine husbandry needed by them to float and sustain a viable swine enterprise upon graduation or to manage any such existing enterprise if so saddled with such a responsibility. This course shall therefore cover such topics as: the importance swine in livestock production, breeds of pigs and breed selection, nutritional requirement of pigs, housing and health care of swine, techniques of establishing a commercial herd of swine, production plans, environmental requirements, production equipment and improvisation.
Nutrients and mineral nutrition of plants. Essential plant nutrients: form, functions, chemistry, deficiency symptoms, sources. The nitrogen cycle to include biochemistry and microbiology of nitrification; phosphorus cycle, potassium cycle, microbial transformation of sulphur, iron and other minerals, transmission of hydrocarbons and pesticides. The soil as a plant nutrient medium, soil reaction, chemistry and utilisation of water logged soils, redox potential. Crop growth and response to soil nutrients; major, secondary and trace elements in crop nutrition. Soil organic matter and functions: organic matter decomposition; production of organic compost, mycorrhizal fungi. Fertilizers and fertilizer calculation/formulation; fertilizer management, application methods, rates and timing. Characteristics of alumino-silicate clays and organic colloids. Cation and anion exchange. Soil pH. Active and reserve acidity. Liming. Practical : methods of soil analysis.
This course will primarily provide students with basic knowledge and skills in statistics as applied to various fields of agriculture. Several methods of data analysis will be treated using portable scientific calculator as well as the computer (for lab exercises). Depending on studentsâ€™ interest and time availability, some special topics with relevance to specific fields may also be treated. Topics to be covered include review of biometrical concepts in agriculture; planning of experiment; analysis of variance; transformation of data; experimental designs such as completely randomized design, Latin square, missing values, multiple comparisons, nested designs, factorial experiments, split-plot and split-split-plot designs; analysis of data from qualitative variables; application of correlation and regression analyses in agricultural experiments.