Maharashtra HSC Animal Husbandry & Dairy (Vocational) key terms

The total amount of feed given to an animal in a 24-hour period, balanced to supply energy, protein, minerals and vitamins in the proportions the animal needs for maintenance and production.

A daily feed allowance that supplies every nutrient in the correct quantity and proportion, so the animal neither lacks nor wastes nutrients, and remains healthy and productive.

A feeding method in which roughage, concentrate, minerals and supplements are weighed, mixed thoroughly and offered together, so every mouthful is nutritionally similar and selective feeding is prevented.

Fibrous feed material such as green fodder, hay, straw or silage that is high in crude fibre and helps maintain rumen function, chewing activity and normal digestion in ruminants.

A feed mixture low in fibre and rich in energy or protein, such as cereal grains or oil cakes, used to supplement roughage when an animal's nutrient demand exceeds what forage alone can supply.

A preserved fodder made by controlled anaerobic fermentation of green crops in a silo or pit, retaining moisture and nutrients so surplus fodder can be fed during lean periods.

Fodder preserved by drying green forage quickly to a low moisture level so that it can be stored and fed later without spoilage from mould or bacterial growth.

The weight of feed consumed divided by the weight of product or live-weight gain produced, expressed as a ratio; a lower value indicates more efficient use of feed.

A measure of feed energy value calculated from the digestible portions of protein, fibre, nitrogen-free extract and fat, used to compare the energy content of different feeds.

A supplementary blend of macro and micro minerals such as calcium, phosphorus, zinc and copper, added to the ration to prevent deficiency diseases and support growth, reproduction and milk yield.

The deliberate choice of certain animals to become parents of the next generation, based on their own performance or that of their relatives, so desirable genes become more frequent in the herd.

Evaluation of a breeding animal by the average performance of a number of its offspring, especially daughters' milk records in dairy sires, giving a reliable estimate of breeding value.

The proportion of the total variation in a trait within a population that is due to genetic differences, indicating how readily the trait responds to selection.

The estimated genetic merit of an individual for a trait, expressed as the value it is expected to transmit to its offspring, and used to rank animals for selection and mating decisions.

Mating of closely related animals, which increases homozygosity and can improve uniformity but also raises the risk of inbreeding depression, reduced fertility and inherited defects.

Mating of animals from two or more different breeds to produce offspring that combine desirable traits and often show hybrid vigour in growth, fertility or survival.

A breeding programme in which local or non-descript females are repeatedly mated to sires of a superior breed, so the proportion of superior blood in successive generations steadily increases.

A recorded ancestry of an animal covering several generations, used to assess genetic background, relationship and potential breeding value when selecting young stock.

A technique of depositing collected, processed semen into the female reproductive tract with instruments, allowing one superior sire to be used widely and reducing disease transmission.

The period of sexual receptivity in the female, marked by behavioural signs such as standing to be mounted, restlessness and mucus discharge, and the time when insemination can succeed.

The interval from successful conception to birth, about 280 days in cattle, 310 days in buffalo and 150 days in goats, used to plan dry periods and calving management.

Inflammation of the udder usually caused by bacterial infection entering through the teat canal, producing abnormal milk, swollen quarters and reduced yield; controlled by hygiene and dry-cow therapy.

The number of white blood cells and epithelial cells per millilitre of milk, used as an indicator of udder health; a high count signals inflammation and subclinical mastitis.

A highly contagious viral disease of cloven-hoofed animals causing fever, blisters on the mouth and feet, lameness, sharp drop in milk yield and heavy economic loss; controlled by vaccination and movement restriction.

A planned calendar specifying which vaccines are given, at what age and at what intervals, to protect animals against prevalent diseases and maintain lasting immunity in the herd.

Isolation of newly purchased or sick animals for a defined period before mixing them with the herd, to prevent introduction and spread of infectious disease on the farm.

An infectious disease that can be transmitted naturally from animals to humans, such as brucellosis, rabies or tuberculosis, making farm hygiene and protective measures a public health concern.

The non-lactating interval of about 60 days before calving, during which the cow rests, udder tissue regenerates and the next lactation is prepared; also the time for dry-cow therapy.

The number of days a cow or buffalo produces milk after calving, typically around 300 days in cattle, after which she is dried off before the next calving.

The highest daily milk production reached in early lactation, usually within the first two months after calving; a higher peak generally supports a higher total lactation yield.

A set of hygienic practices from udder preparation and clean utensils to rapid cooling that keeps raw milk free from dirt, bacteria and adulterants before it reaches processing.

Heat treatment of milk, commonly 63 degrees Celsius for 30 minutes or 72 degrees Celsius for 15 seconds, that destroys disease-causing organisms with minimal change in flavour and nutritive value.

A process that forces milk under high pressure through fine openings to break up fat globules, preventing cream separation and producing a uniform, smoother product.

Adjustment of the fat content of milk to a fixed legal or product standard by separating cream or blending milk, so that the final product meets declared specifications.

Care of young chicks during their first weeks of life by providing controlled warmth, clean water, suitable feed and protection, so that mortality stays low and growth starts well.

A hen kept mainly for table-egg production, usually managed in cages or deep litter and judged on age at first egg, egg number, egg weight and feed consumed per egg.

A fast-growing chicken reared for meat and marketed at about six to eight weeks, selected for high body weight gain, good feed conversion and breast meat yield.

A housing method in which birds are kept on a floor covered with a thick layer of absorbent material such as sawdust or paddy husk that is stirred regularly and replaced periodically.

The absorbent bedding material spread on the floor of a poultry or livestock house to soak moisture, cushion animals and dilute droppings, kept dry to limit ammonia and disease.

A set of farm practices such as restricting visitors, disinfecting vehicles, controlling rodents and isolating sick animals that prevents disease organisms from entering and spreading within the farm.

The minimum area per animal or bird needed for comfort, movement, feeding and air quality, used to plan shed size and to avoid overcrowding, stress and poor performance.

The thick, antibody-rich first milk secreted after calving or kidding, which must be fed to the newborn within the first hours of life to provide passive immunity against disease.

The process of gradually stopping milk feeding and shifting a young animal to solid feed, timed according to species and development so that growth is not checked.

A village-level farmer organisation that collects members' milk, tests and pays on quality, and channels milk to a union, giving small producers collective bargaining power and services.

A process of teaching and motivating farmers through demonstrations, meetings and advisory visits so that they adopt improved practices in breeding, feeding, health and marketing.

A comparison of the total costs of an enterprise with the total returns it generates, used to judge whether a proposed dairy, poultry or goat unit is financially worthwhile.