Maharashtra HSC Animal Science & Dairying (Bifocal) key terms

A hoofed mammal with a four-chambered stomach that ferments plant feed by microbes before true digestion, then rechews the softened material as cud. Cattle, buffalo, goats and sheep are ruminants.

The largest stomach chamber in cattle and buffalo, acting as a fermentation vat where bacteria and protozoa break down fibre. Its microbes also build protein and B vitamins used by the animal.

The cycle of regurgitating coarse feed, chewing it thoroughly and swallowing it again to increase surface area for microbial action. Regular cud chewing signals a healthy rumen and adequate fibrous feed.

A female cattle or buffalo kept mainly for milk yield rather than for draught or meat. Its management centres on lactation feeding, udder care and a regular milking routine.

The period during which a female secretes milk after calving, usually about 280 to 305 days in cattle and buffalo. Yield peaks early and declines gradually until the animal is dried off.

The non-milking interval of roughly sixty days before the next calving, when the udder tissue rests and regenerates. Correct length supports the following lactation and calf health.

The thick, yellowish first milk secreted after calving, rich in antibodies and vitamin A. Calves must receive it within the first hours of life for passive immunity against infection.

The act of giving birth in cattle and buffalo. A normal calving is unassisted and quick; delay, straining or abnormal posture signals difficult birth needing veterinary help.

The time from conception to birth. It averages about 280 days in cattle and roughly 310 days in buffalo, which helps plan drying off and calving dates.

Depositing semen from a selected bull into the female reproductive tract with instruments instead of natural mating. It allows wide use of proven sires and reduces disease spread.

The period of sexual receptivity in female cattle and buffalo, lasting several hours to about a day. Signs include standing to be mounted, mucus discharge and restlessness; insemination timing must match it.

A mature male kept for producing offspring, either by natural service or by donating semen for artificial insemination. Selection is based on pedigree, health and progeny performance.

The recorded ancestry of an animal over several generations, showing parents and their production or performance. It guides selection and helps predict the merit of offspring.

Mating animals of two different breeds to combine desirable traits in the offspring, such as high yield with local hardiness. Resulting crossbreds often show hybrid vigour.

A cattle or buffalo breed native to a region, adapted to local climate, feed and disease conditions. Examples include Sahiwal cattle and Murrah buffalo, valued for hardiness and heat tolerance.

An official record book maintained for a breed, listing animals accepted on the basis of ancestry and type. It supports pedigree verification and planned breeding decisions.

Feed rich in energy or protein and low in fibre, such as grain, oilcake or bran. It supplements roughage to meet the higher nutrient needs of milch animals.

Bulky fibrous feed such as grass, straw or silage that keeps the rumen working and supplies energy through fermentation. It forms the base of cattle and buffalo rations.

Freshly cut green crops and grasses fed to livestock, rich in carotene, protein and moisture. Examples include hybrid napier, maize, lucerne and berseem.

Green fodder preserved by controlled fermentation in a pit or silo and fed later when fresh fodder is scarce. Proper wilting and packing prevent spoilage.

Fodder preserved by drying to a safe moisture level so it stores without spoiling. Legume hay is protein-rich, while cereal hay mainly supplies energy and fibre.

A daily feed mixture supplying energy, protein, minerals and vitamins in proportions matching the animal's requirement. It supports maintenance, growth and milk production without waste.

The weight of feed consumed after removing its moisture content. It limits how much nutrient an animal can use, so ration formulation is expressed on this basis.

Milking and handling milk under hygienic conditions to keep it free from dirt and excessive bacteria. It covers clean animals, clean utensils, clean hands and rapid cooling.

The reflex release of milk from the udder in response to suckling or handling, mediated by the hormone oxytocin. Rough handling or fear can block it and reduce complete milking.

Inflammation of the udder, usually caused by bacteria entering through the teat canal. Signs include hot swollen quarters, clots in milk and reduced yield; hygiene and post-milking teat dip help prevent it.

The number of body cells, mainly white blood cells, present per millilitre of milk. A high count indicates udder infection or irritation and lowers milk quality and shelf life.

Laboratory or field checks on milk to judge quality, such as fat content, specific gravity, acidity and adulteration tests. Results decide pricing, acceptance and corrective action.

Difficult or prolonged birth caused by wrong foetal posture, size mismatch or a narrow birth canal. It needs prompt skilled assistance to save both dam and calf.

Immediate basic care given to an injured or suddenly ill animal before veterinary treatment. It includes controlling bleeding, restraining safely and keeping the animal warm and quiet.

Keeping newly purchased or sick animals separate from the herd for a set period to prevent disease spread. It allows observation, testing and safe adaptation.

Injecting a prepared antigen to stimulate protective immunity against a specific disease. Routine schedules protect cattle and buffalo against diseases such as foot-and-mouth and haemorrhagic septicaemia.

A set of farm practices that stop disease agents entering or leaving the premises. It covers visitor control, disinfection, quarantine of new stock and safe disposal of carcasses.

Cleaning and disinfecting sheds, utensils, water troughs and the milking area to reduce germs and parasites. Regular sanitation supports animal health and milk quality.

Managing young stock from birth to weaning and beyond through adequate colostrum, milk or milk replacer, starter feed and clean housing. Good rearing builds future herd replacements.

Gradually stopping milk feeding so the young animal shifts to solid feed and roughage. Timing depends on rumen development and the availability of good starter feed.

Domesticated birds such as chicken, duck and turkey reared for eggs or meat. Their management covers housing, balanced feed, lighting, vaccination and hygiene.

A chicken bred and reared specifically for fast meat production, marketed at a young age and heavy body weight. Feeding is high-energy with strict health and housing control.

A hen kept for table egg production, managed with balanced feed and controlled lighting to sustain laying over a long cycle. Egg numbers and shell quality are the main measures.

A village-level farmer organisation that collects members' milk, tests and pays for it, and supplies inputs. It links smallholders to processing and markets and shares surplus as dividend.

Planned communication that helps farmers adopt improved practices in animal husbandry and dairying. Methods include demonstrations, field days, farm visits and advisory campaigns.

Processing a raw product into a higher-priced item, such as turning milk into ghee, paneer, curd or flavoured milk. It raises income and reduces losses from surplus milk.

Identifying an opportunity and organising land, animals, capital and labour to run a profitable livestock or dairy enterprise. It involves risk-taking, planning and market awareness.