LIVESTOCK HEALTH III

Introduction to livestock diseases and observable conditions

By the end of the lesson, the learner should be able to:
Define disease and distinguish between symptoms and signs. Identify observable conditions for detecting disease including pulse rate, temperature, and body condition. Explain disease-causing organisms and predisposing factors. State the role of vectors in disease transmission.

Exposition of disease concepts. Discussion on disease symptoms. Brain storming on predisposing factors. Demonstration of animal observation techniques.

Charts showing disease symptoms, thermometer, pictures of sick animals, disease organism diagrams

KLB BK III Pg 250-251

LIVESTOCK HEALTH III

Terms used in livestock diseases
Classification and protozoan diseases - ECF and anaplasmosis
Protozoan diseases - coccidiosis and trypanosomiasis

By the end of the lesson, the learner should be able to:
Define incubation period and mortality in disease outbreaks. Distinguish between curative and preventive treatment. Explain natural and artificial immunity types. Describe vaccines and their mode of action.

Exposition of disease terminology. Discussion on immunity types. Brain storming on treatment approaches. Question and answer on disease terms.

Charts showing immunity types, vaccine samples, timeline charts for incubation periods
Disease classification charts, tick specimens, pictures of ECF symptoms, maps showing disease distribution
Pictures of coccidiosis symptoms, tsetse fly specimens, maps showing trypanosomiasis areas, drug samples

KLB BK III Pg 251-252

LIVESTOCK HEALTH III

Bacterial diseases - mastitis
Bacterial diseases - fowl typhoid and foot rot
Bacterial diseases - contagious abortion and scours

By the end of the lesson, the learner should be able to:
Describe mastitis as inflammation of mammary glands. Identify predisposing factors for mastitis including age and udder attachment. Explain symptoms of mastitis including milk changes. Outline control and treatment methods for mastitis.

Discussion on mastitis importance. Examination of mastitis symptoms. Demonstration of proper milking techniques. Brain storming on prevention methods.

Pictures of mastitis symptoms, milk samples showing mastitis, milking equipment, antibiotic samples
Pictures of fowl typhoid symptoms, foot rot specimens, hoof trimming tools, foot bath chemicals
Charts showing brucellosis transmission, pictures of scours symptoms, vaccination schedules, hygiene materials

KLB BK III Pg 255-257

LIVESTOCK HEALTH III

Bacterial diseases - black quarter, anthrax and pneumonia
Viral diseases - rinderpest and foot and mouth disease

By the end of the lesson, the learner should be able to:
Describe black quarter symptoms and spore-forming bacteria. Explain anthrax as notifiable disease affecting all warm-blooded animals. Describe pneumonia in young animals and predisposing factors. State control measures including vaccination and proper disposal.

Discussion on acute bacterial diseases. Exposition of notifiable diseases. Brain storming on disease prevention. Case study of anthrax control.

Pictures of black quarter symptoms, anthrax control procedures, vaccination equipment, ventilation diagrams
Pictures of rinderpest symptoms, foot and mouth disease lesions, quarantine procedures, vaccination records

KLB BK III Pg 261-263

LIVESTOCK HEALTH III

Viral diseases - Newcastle, fowl pox and Gumboro

By the end of the lesson, the learner should be able to:
Describe Newcastle disease symptoms and high mortality. Explain fowl pox types including cutaneous and diphtheritic forms. Describe Gumboro disease affecting immune system. State control measures for poultry viral diseases.

Discussion on poultry viral diseases. Examination of fowl pox lesions. Brain storming on vaccination schedules. Case study of Gumboro (poultry AIDS).

Pictures of Newcastle symptoms, fowl pox lesions, Gumboro symptoms, poultry vaccination equipment

KLB BK III Pg 265-267

LIVESTOCK HEALTH III

Viral diseases - African swine fever
Nutritional disorders - milk fever and bloat

By the end of the lesson, the learner should be able to:
Describe African swine fever as highly contagious disease of pigs. Explain transmission through direct contact and vectors. Identify symptoms including fever and respiratory distress. Outline control measures including quarantine and culling.

Discussion on swine diseases. Case study of African swine fever outbreaks. Brain storming on pig management. Exposition of disease control strategies.

Pictures of African swine fever symptoms, pig management charts, quarantine procedures, disease control equipment
Calcium injection equipment, charts showing milk fever symptoms, bloat treatment tools, nutritional supplements

KLB BK III Pg 267-268

LIVESTOCK PRODUCTION V (POULTRY)

Composition of an egg
Incubation of eggs - Selection characteristics
Egg candling

By the end of the lesson, the learner should be able to:
Identify parts of an egg. Describe the parts of an egg. Explain the functions of each part of an egg.

Drawing and labeling an egg diagram. Breaking an egg to examine its internal structure. Detailed discussion on each part's function. Group work comparing different egg types. Practical examination of shell thickness and porosity.

Eggs, Chart showing parts of an egg, Drawing materials, Magnifying glass, Rulers for measurement
Eggs of various conditions, Weighing scale, Measuring tools, Record sheets, Selection criteria charts
Cardboard boxes, Torch, Electric bulb, Candles, Dark room setup, Observation sheets

KLB Secondary Agriculture Form 4, Pages 1-2

LIVESTOCK PRODUCTION V (POULTRY)

Natural incubation
Artificial incubation - Conditions
Management of an incubator

By the end of the lesson, the learner should be able to:
State merits and demerits of natural incubation. Identify management practices of natural incubation. Describe signs of broodiness in hens. Explain preparation of nesting boxes for broody hens.

Q/A on natural incubation signs and management. Discussion on advantages and disadvantages. Practical demonstration of nesting box preparation. Role-play managing broody hens. Setting up proper nesting environment with appropriate materials. Problem-solving scenarios for natural incubation challenges.

Nesting box, Nesting materials (dry grass, sawdust), Debe containers, Sample nest setups, Broody hen management guides
Artificial incubator model, Thermometer, Water trays, Ventilation materials, Damp cloths, Eggs for turning
Incubator, Disinfectants, Cleaning materials, Management record sheets, Timer, Cost comparison charts

KLB Secondary Agriculture Form 4, Pages 5-6

LIVESTOCK PRODUCTION V (POULTRY)

Sources of chicks and brooding introduction
Artificial brooding - Requirements and preparation
Brooder management and chick care

By the end of the lesson, the learner should be able to:
Identify reputable sources of day-old chicks in Kenya. List factors to consider when sourcing chicks. Define the term brooding. Explain the importance of proper brooding.

Research activity on chick suppliers (Muguku, Lake Chicks, Kenchick, Stockplan, Sigma). Group presentations on sourcing factors (reputation, time, breed, size, health). Discussion on brooding as critical period in poultry management. Problem-solving chick sourcing challenges. Creating sourcing checklist for farmers.

List of chick suppliers in Kenya, Transport cost charts, Chick quality assessment guides, Presentation materials
Artificial brooder, Heat sources (electric bulbs, charcoal burner), Wire guards, Thermometer, Newspapers, Litter materials, Feeders, Waterers
Chick mash samples, Feeders, Waterers, Vaccination charts, Behavior observation sheets, Feed calculation worksheets, Thermometer

KLB Secondary Agriculture Form 4, Pages 6-7

LIVESTOCK PRODUCTION V (POULTRY)

Rearing of growers, layers and broilers

By the end of the lesson, the learner should be able to:
Discuss rearing of growers, layers and broilers. Compare feeding requirements for different bird categories. Calculate feed consumption and space requirements. Plan transition from brooder to grower stage.

Exposition and probing questions on different rearing stages. Discussion on grower mash (16-17% D.C.P.) vs layer mash (14-16% D.C.P.) vs broiler feeds. Practical calculation of daily feed requirements (120g per layer). Problem-solving feeding program transitions. Creating management schedules for different bird categories. Space calculation exercises.

Feed samples (grower, layer, broiler mash), Calculators, Rearing comparison charts, Feed calculation worksheets, Space requirement guides

KLB Secondary Agriculture Form 4, Pages 10-12

LIVESTOCK PRODUCTION V (POULTRY)

Free range rearing system

By the end of the lesson, the learner should be able to:
State factors considered when choosing a rearing system. Identify requirements for free-range system. State merits and demerits of free range system. Calculate stocking density (not exceeding 1000 birds per hectare).

Q/A on system selection factors (land, topography, labor, capital, security, market, knowledge). Discussion on free range requirements - land size, fencing, runs, movable houses. Practical calculation of land needs (100 birds need 0.4 hectare). Cost-benefit analysis comparing with other systems. Problem-solving free range management challenges.

Free range system charts, Measuring tape, Calculators, Fencing materials samples, Land calculation worksheets, Cost comparison sheets

KLB Secondary Agriculture Form 4, Pages 12-15

LIVESTOCK PRODUCTION V (POULTRY)

Fold system
Deep litter system

By the end of the lesson, the learner should be able to:
Describe fold system. State merits and demerits of fold systems. Design fold specifications (3.5m long, 1.5m wide, 1.5m high). Calculate number of birds per fold (10-15 hens per fold).

Q/A and discussion on fold system principles and portability. Practical measurement and design of fold dimensions. Drawing scaled fold designs with roofed and open sections. Calculation exercises for fold numbers needed for given flock size. Discussion on daily movement requirements and labor implications. Problem-solving fold construction and management issues.

Fold design materials, Wire mesh samples, Measuring tools, Construction planning sheets, Calculators, Model building materials
Deep litter materials (sawdust, wood shavings, crushed maize cobs), House design materials, Calculators, Ventilation planning guides, Moisture control charts

KLB Secondary Agriculture Form 4, Pages 15-16

LIVESTOCK PRODUCTION V (POULTRY)

Battery cage system

By the end of the lesson, the learner should be able to:
Describe the requirements for battery cage system. Calculate cage specifications and arrangements. Compare battery system with other systems. Design cage layout with proper spacing (0.2 square meter per bird).

Q/A and discussion on battery cage principles and intensive management. Practical measurement and design of cage dimensions (45cm wide, 45cm high, 57.5cm deep). Calculation exercises for tier arrangements (3-6 tiers) and bird capacity. Drawing scaled cage arrangements with feeding and watering systems. Cost analysis comparing initial investment with returns. Problem-solving cage management and mechanization issues.

Battery cage models, Wire mesh samples, Measuring equipment, Calculators, Cage design worksheets, Cost analysis sheets

KLB Secondary Agriculture Form 4, Pages 18-19

LIVESTOCK PRODUCTION V (POULTRY)

Factors affecting egg production - Stress
Vices in poultry

By the end of the lesson, the learner should be able to:
State causes of stress in birds. Outline stress management practices. Identify effects of stress on egg production. Plan stress reduction strategies for poultry farms.

Discussion on stress causes (sudden changes, strangers, handling, noise, weather, diseases, lack of feed/water). Practical identification of stress symptoms in birds. Problem-solving stress management scenarios. Group work on creating stress-free environments. Planning daily routines to minimize stress. Development of emergency procedures for stress situations.

Stress identification charts, Case study materials, Management planning sheets, Emergency procedure guides, Poultry behavior observation sheets
Charts showing poultry vices and symptoms, Debeaking equipment models, Vice prevention planning sheets, Case study examples, Control measure guides

KLB Secondary Agriculture Form 4, Pages 19-20

LIVESTOCK PRODUCTION V (POULTRY)

Culling birds

By the end of the lesson, the learner should be able to:
Define the term culling. Give reasons for culling of birds. Identify characteristics of good and poor layers. Demonstrate proper culling procedures and record keeping.

Brain storming on culling importance and economic benefits. Practical observation and identification of characteristics of good layers vs poor layers. Discussion on culling criteria (production records, physical examination, behavior). Record keeping for culling decisions and flock improvement. Problem-solving culling schedules and replacement planning. Cost-benefit analysis of culling programs.

Live birds for observation (if available), Culling record sheets, Production record examples, Culling criteria charts, Cost-benefit calculation sheets

KLB Secondary Agriculture Form 4, Page 22

LIVESTOCK PRODUCTION V (POULTRY)

Marketing eggs

By the end of the lesson, the learner should be able to:
State factors considered in sorting and grading eggs for fresh markets. Explain egg packing procedures with broad end upward. Calculate marketing costs, profits and pricing strategies.

Teacher's demonstrations on egg sorting by cleanliness, size (small, medium, large), and candling quality. Practical exercise in egg classification and grading. Hands-on egg packing using proper techniques (30 eggs per tray, 10 trays per box). Discussion on marketing channels and pricing strategies. Cost-benefit calculations including transport and packaging costs. Problem-solving marketing challenges and seasonal price variations.

Eggs of various sizes and quality, Egg trays (30-egg capacity), Egg boxes, Grading equipment, Calculators, Market price analysis sheets, Packaging cost worksheets

KLB Secondary Agriculture Form 4, Pages 22-23

LIVESTOCK PRODUCTION V (POULTRY)
LIVESTOCK PRODUCTION VI (CATTLE)
LIVESTOCK PRODUCTION VI (CATTLE)

Processing chicken meat
Raising of the young stock - Colostrum
Methods of calf rearing

By the end of the lesson, the learner should be able to:
Outline methods of killing a bird (neck dislocation, sharp knife). Describe dressing of a bird's carcass. Explain proper slaughtering procedures with 12-hour starvation. Demonstrate packaging for market sale.

Topic review and teacher's demonstrations of humane killing methods. Practical demonstration of neck dislocation and knife cutting techniques using models. Step-by-step carcass dressing procedures (plucking, singeing, removing neck and crop, organ removal). Discussion on food safety, hygiene standards, and packaging in polythene bags. Problem-solving processing challenges and quality control. Cost calculation for processing operations and profit margins.

Demonstration models, Processing equipment models, Sharp knives (demonstration only), Safety and hygiene materials, Packaging materials, Processing cost calculation sheets
Artificial colostrum materials, Mixing equipment, Feeding bottles, Record sheets
Rearing method charts, Clean buckets, Training demonstration materials, Cost analysis sheets

KLB Secondary Agriculture Form 4, Pages 23-25

LIVESTOCK PRODUCTION VI (CATTLE)

Weaning of calves
Calf housing and replacement stock
Routine management practices

By the end of the lesson, the learner should be able to:
Describe early and late weaning of calves. Calculate feed requirements using weaning guides.

Study of early and late weaning guides (Tables 2.1 & 2.2). Practical calculations using weaning tables. Problem-solving feed transition challenges and planning weaning schedules.

Weaning guide charts (Tables 2.1 & 2.2), Feed samples, Calculators, Planning worksheets
Calf house models, Design materials, Measuring tools, Management planning sheets
Management demonstration materials, Vaccination charts, Identification tools, Practice schedules

KLB Secondary Agriculture Form 4, Pages 24-26

LIVESTOCK PRODUCTION VI (CATTLE)

Factors affecting milk composition
Milk secretion and let-down
Clean milk production

By the end of the lesson, the learner should be able to:
Highlight factors affecting milk composition. Analyze breed differences in milk composition.

Brain storming on composition factors. Study of milk composition tables (Tables 2.3 & 2.4). Analysis of breed differences and problem-solving quality improvement strategies.

Milk composition charts, Breed comparison tables, Analysis worksheets
Udder structure charts, Anatomical models, Drawing materials, Hormone function diagrams
Clean milk checklists, Hygiene demonstration materials, Quality standards charts

KLB Secondary Agriculture Form 4, Pages 28-30

LIVESTOCK PRODUCTION VI (CATTLE)

Milking materials and equipment
Milking procedure and technique

By the end of the lesson, the learner should be able to:
List down necessary milking materials and equipment. State purposes of milking equipment. Demonstrate proper use and maintenance.

Brain storming on milking equipment and materials. Practical demonstration of equipment use, cleaning, and maintenance. Cost analysis of equipment investment.

Milking equipment (strip cup, buckets, udder cloths, milking jelly), Maintenance guides
Live cow (if available), Milking equipment, Stopwatch, Record sheets, Technique guides

KLB Secondary Agriculture Form 4, Pages 34-36

LIVESTOCK PRODUCTION VI (CATTLE)

Dry cow therapy and milk processing

By the end of the lesson, the learner should be able to:
Explain the concept of dry cow therapy. Name various milk products. Describe basic processing methods.

Explanations on dry cow therapy procedures and importance. Discussion on milk products and value addition. Economic analysis of processing vs fresh milk sales.

Dry cow therapy materials, Milk product samples, Processing demonstration equipment

KLB Secondary Agriculture Form 4, Pages 37-38

LIVESTOCK PRODUCTION VI (CATTLE)

Marketing of milk and beef

By the end of the lesson, the learner should be able to:
Describe marketing of milk, beef and their by-products in Kenya. Identify marketing channels. Calculate marketing costs.

Discussion on milk marketing through cooperatives and processors. Analysis of beef marketing channels (KMC, LMD, local slaughter houses). Cost-benefit calculations for different marketing options.

Marketing channel charts, Processor information, Cost analysis worksheets, Calculators

KLB Secondary Agriculture Form 4, Pages 38-40

LIVESTOCK PRODUCTION VI (CATTLE)

Milk handling and quality control
Dairy enterprise planning
Record keeping and management

By the end of the lesson, the learner should be able to:
Describe proper milk filtration, cooling and storage. Explain prevention of milk flavors.

Practical demonstration of milk filtration and cooling to 5°C. Discussion on avoiding bad flavors from feeds and oxidation. Planning quality control systems.

Filters, Cooling equipment, Thermometers, Feed samples, Quality control materials
Enterprise planning templates, Cost worksheets, Business plan formats, Calculators
Record forms, Sample data, Analysis worksheets, Filing systems

KLB Secondary Agriculture Form 4, Pages 33-34