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AGRICULTURAL SCIENCES FACILITATOR’S GUIDE Grade 12
A member of the FUTURELEARN group
Agricultural Sciences Facilitator’s guide
1812-E-AGS-FG01
Í2,È-E-AGS-FG01AÎ
Grade 12
CAPS aligned
JC Zandberg
Facilitator’s Guide G12 ~ Agricultural Sciences
TABLE OF CONTENTS LESSON ELEMENTS ................................................................................................ 3 TIMETABLE AND TIME MANAGEMENT ................................................................. 5 ASSESSMENT REQUIREMENTS ............................................................................. 6 STUDY TIPS AND METHODS .................................................................................. 6 PREFACE .................................................................................................................. 7 YEAR PLAN .............................................................................................................. 8 UNIT 1 Animal nutrition and digestion ................................................................. 10 Lesson 1: Animal nutrition ............................................................................... 10 Lesson 2: The digestive system of non-ruminants .......................................... 11 Lesson 3: The digestive system of ruminants.................................................. 12 UNIT 2 Animal feed................................................................................................. 14 Lesson 4: Components of feed........................................................................ 14 Lesson 5: Vitamins and the digestibility of feed ............................................... 16 Lesson 6: Quality of feed ................................................................................. 18 Lesson 7: Energy value of feed ....................................................................... 19 Lesson 8: Nutritive ratio ................................................................................... 21 Lesson 9: Types of feed .................................................................................. 22 Lesson 10: Planning of a feed flow programme ................................................ 25 UNIT 3 Animal production ..................................................................................... 26 Lesson 11: Animal production systems ............................................................. 26 Lesson 12: Intensive farming............................................................................. 27 Lesson 13: Extensive farming ........................................................................... 28 UNIT 4: Animal shelters and management ........................................................... 29 Lesson 14: Animal shelters ............................................................................... 29 Lesson 15: Animal behaviour and handling ....................................................... 30 UNIT 5 Animal reproduction .................................................................................. 32 Lesson 16: Male and female reproductive systems........................................... 32 Lesson 17: Synchronisation of oestrus and mating ........................................... 33 Lesson 18: Artificial insemination ...................................................................... 34 Lesson 19: Embryo transplantation (ET) and transfer (cloning) ........................ 35 Lesson 20: Birth (parturition) and dystocia ........................................................ 36 Lesson 21: Milk production/lactation ................................................................. 37 UNIT 6: Animal diseases and protection .............................................................. 39 Lesson 22: Animal health .................................................................................. 39 Lesson 23: Animal diseases .............................................................................. 40 Lesson 24: Internal parasites (endoparasites)................................................... 41 Lesson 25: External parasites (ectoparasites)................................................... 42 Lesson 26: Animal poisoning............................................................................. 43 Lesson 27: The role of government in animal protection ................................... 44
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Facilitator’s Guide G12 ~ Agricultural Sciences
UNIT 7: Agricultural genetics ................................................................................ 45 Lesson 28: Genetic concepts ............................................................................ 45 Lesson 29: Pattern of inheritance, variation and mutation ................................. 46 Lesson 30: Selection ......................................................................................... 47 Lesson 31: Genetic modification or engineering................................................ 48 UNIT 8: Agricultural production factors ............................................................... 49 Lesson 32: Land ................................................................................................ 49 Lesson 33: Labour ............................................................................................. 50 Lesson 34: Capital ............................................................................................. 51 Lesson 35: Management ................................................................................... 53 UNIT 9: Marketing ................................................................................................... 54 Lesson 36: Marketing ........................................................................................ 54 Lesson 37: Price determination and demand/supply ......................................... 55 Lesson 38: Market equilibrium........................................................................... 56 Lesson 39 Agricultural marketing systems ....................................................... 57 Lesson 40: Agricultural marketing chain ............................................................ 59 Lesson 41 Agricultural entrepreneurship .......................................................... 61 Lesson 42 Agri-business plans......................................................................... 62
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Facilitator’s Guide G12 ~ Agricultural Sciences
YEAR PLAN UNIT
LESSON
TERM 1 1. ANIMAL NUTRITION AND DIGESTION (8 hours)
1 2 3 4 5
2. ANIMAL FEED (12 hours)
3. ANIMAL PRODUCTION (4 hours)
4. ANIMAL SHELTERS AND MANAGEMENT
6 7 8 9 10 11 12 13 14 15
(4 hours) 16 17
5. ANIMAL REPRODUCTION (16 hours)
18 19 20 21
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Animal nutrition The digestive system of non-ruminants The digestive system of ruminants Components of feed Vitamins and digestibility of feeds Quality of feed Energy value of feed Nutritive ratio Types of feed Planning of a feed flow programme Animal production systems Intensive farming Extensive farming Animal shelters Animal behaviour and handling Male and female reproductive systems Synchronisation of oestrus and mating Artificial insemination Embryo transplantation (ET) and transfer (cloning) Birth (parturition) and dystocia Milk production/lactation
8
DATE STARTED
DATE COMPLETED
Facilitator’s Guide G12 ~ Agricultural Sciences
TERM 2 6. ANIMAL DISEASES AND PROTECTION (12 hours)
7. AGRICULTURAL GENETICS (16 hours)
22 23 24 25 26 27 28 29 30 31
Animal health Animal diseases Internal parasites (endoparasites) External parasites (ectoparasites) Animal poisoning The role of government in animal protection Genetic concepts Pattern of inheritance, variation and mutation Selection Genetic modification or engineering
TERM 3 8 AGRICULTURAL PRODUCTION FACTORS (8 hours)
32 33 34 35 36 37
9 MARKETING (16 hours)
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38 39 40 41 42
Land Labour Capital Management Marketing Price determination and demand/supply Market equilibrium Agricultural marketing systems Agricultural marketing chain Agricultural entrepreneurship Agri-business plans
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Facilitator’s Guide G12 ~ Agricultural Sciences
Unit
1
UNIT 1 Animal nutrition and Digestion Lesson 1: Animal nutrition Activity 1 Parotid gland (salivary gland under the ear) sublingual gland (salivary gland under the tongue) sub-maxillary gland (salivary gland under the jaw)
1.
2.1 2.2
2.3
3.
4.
(6)
8 litres cardiac fundus pylorus parts. digestive storage
(2)
Duodenum jejunum ileum
(3)
Long muscled raspy very mobile
(4)
(1)
(3)
5.
Cattle’s small intestines are approximately 16 times the body length, or 45 m long. (3)
6.
The omasum has many foliated protrusions which prevent rough food from moving further to the abomasum. There are four types of folds: primary folds (largest) secondary folds (smaller) tertiary folds (even smaller) quaternary folds (smallest) these folds press the remaining rough food particles together and grind and grate them between the powerful hornlike muscular folds. The food is also dried out here. (10)
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Facilitator’s Guide G12 ~ Agricultural Sciences
7.1 7.2 7.3 7.4 7.5
Unit
Epithelial circular long digesting absorption blood vessels blood
1
(8) TOTAL: 40
Lesson 2: The digestive system of non-ruminants Activity 2 1.1 1.2 1.3 1.4 1.5
An acid medium is a prerequisite for the functioning of the enzyme. (2) The crypts of Lieberkühn discharge the small intestine juices. (2) Brunner’s glands play a part in protection of the small intestinal wall against the effect of sour stomach juices. (2) Cellulose is a chain-shaped polysaccharide and the main ingredient of plant cell walls. (2) Hydrogenation is the addition of hydrogen. (2)
2.
Sufficient mineral food Macro- and microelements are needed for growth and reproduction. Saliva supplies microbes of certain minerals. Easily digestible carbohydrates Approximately 6% easily digestible carbohydrates (starches and sugars) are needed by microbes for energy. Sufficient nitrogen Nitrogen from ammonium compounds are used for the synthesis of microbe proteins. (9)
3
It is a taste organ. Taste buds enable the animal to distinguish between very tasty and less tasty food. It helps with the chewing process. Food is pushed in between the teeth and becomes refined in this way. It helps with the swallowing process. The food is mixed with saliva to form a bolus. It plays a part in the intake of food. The tongue plays a further role in to identifying the presence of foreign objects in the food. (6)
4.
Bile is a yellow to green, bitter liquid that is important to the digestive process, although it contains no enzymes. It is only needed in the enteric canal as soon as the chyme arrives. Gall is stored in the gallbladder until
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needed. Nerve and hormonal mechanisms stimulate the gallbladder to empty into the duodenum. (10) TOTAL: 35 Lesson 3: The digestive system of ruminants Activity 3 1.
Cattles’ stomachs have a capacity of 150 to 200 litres and consists of four compartments: the rumen (large stomach) 80%, the reticulum (honeycomb stomach) 5%, the omasum (bible, fardel, manyplies or psalterium) 7% and the abomasum (true stomach) 8%. (10)
2.
The primary function of rumination is the physical refining of food which makes it more digestible for rumen microbes. The secondary function of rumination is the stimulation of saliva flow to the rumen which fills up the supply of water and sodium (chemical buffer) in the rumen. (6)
3.
Amino acids are the building blocks of protein molecules which are necessary for growth, production (for example, wool growth, milk and meat production, etc.), repair of worn-out tissue, forming of enzymes as well as other important functions in the animal body. (5)
4.
Over time, the required microbes multiply. That is why the cud, fresh stomach contents or the rumen liquid of a ruminant, which is already adjusted to a fixed diet, is often used to give to other ruminants to “inoculate” them with microbes. (5) When a diet contains a high percentage of cellulose, a high percentage of acetic acid is formed, which increases the percentage of butyric acid in the milk. (4)
5.
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Unit
6.
1
(9) YOUNG RUMINANTS
MATURE RUMINANTS
• Young calves are not really ruminants when born • Calves – monogastric animals • Rumen, reticulum and omasum are formed but not fully developed. • Abomasum – largest part of stomach – more than 50% of total stomach. • Reticulo-rumen – makes up 35% • Omasum – 14% of total stomach
• Abomasum makes up 14% of total stomach
• Reticulo-rumen – 62% • Omasum – 24%
7.
Sufficient mineral food Macro- and microelements are needed for growth and reproduction. Saliva supplies microbes of certain minerals. Easily digestible carbohydrates Microbes need approximately 6% easily digestible carbohydrates (starches and sugars) for energy. Sufficient nitrogen Nitrogen from ammonium compounds is used for the synthesis of microbe proteins. (8)
8.
It is the process in which the final products of digestions are absorbed into the bloodstream and lymphatic systems for final distribution to the body tissue. (3) TOTAL: 50
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Unit
2
UNIT 2 Animal feed Lesson 4: Components of feed Activity 4 1.
Feed can be defined as an ingredient eaten by a farm animal and after physical and chemical digestion, it supplies the basic nutrients needed by the animal. (2)
2.
Maintenance Production Functioning
Growth Reproduction (5)
3.
FOOD
WATER
DRY MATERIAL
ORGANIC MATERIAL
NITROGENOUS
VITAMINS
TRUE PROTEINS
INORGANIC MATERIAL
INGREDIENTS NON-PROTEIN NITROGENOUS
NON-NITROGENOUS
CARBOHYDRATES
INGREDIENTS
FATS AND FATTY SUBSTANCES
(Any 10) 4. • Drinking water • Metabolic water • The water content in food (3) 5.1 Conducts sound
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(1)
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Unit
5.2 Protects against shocks, temperature fluctuations and drying out. 6.
2
(3)
In a mammal’s body no enzymes are secreted that can digest cellulose. However, certain enzymes found in fungi and bacteria are capable of breaking down cellulose into cellobiose. This is broken down by cellobiase to glucose. (3)
7.1 During oxidation, a shortage of carbohydrates is generated. Ketones are produced that are responsible for a condition known as ketosis. In milk cows it is known as acetonemia and in reproductive ewes, pregnancy disease. (4) 7.2 The determining of the fat content by using ether.
(2)
7.3 It is the percentage of the digested protein which is applied for the maintenance and production.
(2)
7.4 Carbohydrates that are stored in the liver in the form of glycogen.
(2)
8.
Important sources of energy Important role during the fattening of farm animals. Also a reserve-energy source Helps with peristalsis Promotes the normal functioning of the digestive canal. Used for the production of lactose (milk sugars). During burning of carbohydrates, heat is generated, which keep the body temperature of animals constant. (Any three) (3)
9
It is an ingredient of haemoglobin, which is determines the oxygen bearing strength of the blood. It is involved in the transportation of iron, as it is found in combination with blood serum. It forms part of or activates various enzyme systems in the body. It forms part of a brown, iron-containing protein that is present in the spleen, liver, kidneys and bone marrow. Build resistance against infection, stress and diseases. (10)
TOTAL: 50
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Unit
2
Lesson 5: Vitamins and the digestibility of feed Activity 5 Kind of animal Physical form Heat treatment Chemical treatment Composition of feed type Composition of ration Feeding level Age of plant Imbalance Type of animal/Individuality
1.
2.
i)
ii)
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(Any 8)
Composition
(8)
Total amount eaten 90 250 kg × = 225 kg 100 12,5 = 31,25 kg 250 kg × 100 6 250 kg × = 15,0 kg 100 67,5 250 kg × = 168,75 kg 100 1,5 250 kg × = 3,75 kg 100
Dry material
90,0%
Raw protein
12,5%
Roughage
6,0%
Nitrogen-free extract
67,5%
Ether-extract
1,5%
In manure
Total amount excreted
Dry Material
35,5%
12 kg ×
Raw-protein
6,25%
12 kg ×
Roughage
8,0%
12 kg ×
Nitrogen-free extract
14,75%
12 kg ×
Ether extract
2,0%
12 kg ×
16
35,5 = 4,26 kg 100 6,25 = 0,75 kg 100 8 = 0,96 kg 100 14,75 = 1,77 kg 100 2 = 0,24 kg 100
Facilitator’s Guide G12 ~ Agricultural Sciences
2
Unit
Summary
15,0
Nitrogenfree extract kg 168,75
Etherextract kg 3,75
0,75
0,96
1,77
0,24
30,5
14,04
166,98
3,51
% 30,5 100 × 31,25 1 = 97,6%
% 14,04 100 × 1 15,0 = 93,6%
% 166,98 100 × 168,75 1 = 98,9%
% 3,51 100 × 1 3,75 = 93,6%
DM kg
RP kg
RF kg
250 kg power fodder
225
31,25
12 kg manure
4,26 220,74
Quantity digested Coefficient of digestibility (or digestion coefficient)
% 220,74 100 × 225 1 = 98,12%
(30) 3.
It is less soluble and therefore less toxic than urea.
(2)
4.
Is used as index for quality of protein.
(2)
5.
Essential amino acids – Animals cannot produce amino acids by themselves. It must be supplied through the ration (argenine, leucine, lysine, methionine, etc.) Non-essential amino acids – Animals can synthesise these amino acids by themselves. (Glycine, alanine, serine, cysteine, etc.) (4)
6.
A feed never contains only one kind of protein which is of either high or low quality, but also many other proteins of various biological values. A ration consisting of a large variety of proteins contains a higher BV than a ration with only a few proteins. (3)
7. Metabolisable energy: It is the gross energy value of a feed minus the energy lost in the manure, urine and the gaseous final products of digestion. It is thus the amount of energy of a feed that is used by the animal for functioning and the build-up of new products. (4) Nett energy: It is the gross energy value of a feed minus the energy lost in manure, urine, digestive gasses and the energy that is lost in the form of heat. (2)
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Facilitator’s Guide G12 ~ Agricultural Sciences
8.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Unit
2
H K D or O N Q M P E B C C G C A I (15) TOTAL: 70
Lesson 6: Quality of feed Activity 6 1. The biological value of a protein is the percentage of the digested protein used for both maintenance and growth. (3) The concept “biological value” (BV) is used as the index of the quality of a protein. A protein with a high biological value is consequently described as good quality protein. (2) For optimal animal feeding the quantity and the quality (nutritional value) of protein are equally important. The quality of a protein is determined by its amino acid composition as well as the mutual relationship of the amino acids to each other. (4) 2.
Limiting amino acids: If one essential is deficientit will limit the synthesis of proteins. (2) Ideal proteins: The theoretical highest BV (Biological value) of any food source is 100 or 100%. This means that all the protein ingested and absorbed is incorporated into proteins in the body. There will be no amino acids in deficit or excess. (3) Amino acids: Building blocks of proteins. (1) Biological value (BV): A measure of quality of a protein. (1) Complete proteins: Are usually of animal origin. Contains all the essential
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Unit
2
amino acids. Have high biological values. (3) Incomplete proteins: Are usually of plant origin. Do NOT contain all the essential amino acids in the right quantities or proportions. Have low biological values. (3) Synthesis: A process of producing a compound by a chemical reaction. (2) 3.
High-quality proteins (complete proteins) This group has a high BV and can promote normal growth in young, single-stomach animals and provide the maintenance requirements of both young and adult single-stomach animals. It is mostly proteins of animal origin, e.g. milk proteins (BV = 95), fishmeal (BV = 95) and beef (BV = 76). (5) Low-quality proteins (incomplete proteins) This group can keep a single-stomach animal alive, but it cannot promote growth. Some essential amino acids are lacking, or are present in very small quantities. Proteins of vegetative origin belong to this group, e.g. maize (BV = 60), wheat (BV = 67), soya beans (BV = 75). (5)
4.
A mixture of two or more low quality proteinscan supplement each other to the extent of having a satisfactory BV as a result. A diet consisting of a greater variety of proteins contains a higher BV than a diet with only a few proteins. Therefore we cannot use the average BV of feeds when mixtures are used. (6) TOTAL: 40
Lesson 7: Energy value of feed Activity 7 1.
It is when a substance burns up completely to its oxidation products, namely carbon dioxide (CO2), water (H2O) and other gases. The energy which is released as heat is regarded as the gross energy or burning temperature. (7)
2.
It is the gross energy value of a feed minus the energy lost in the manure: GE – ENERGY manure = DE It can thus be assumed that not all of the gross energy is useful for the body. By determining the burning heat of the manure and by subtracting that from the gross energy of the feed, the digestible energy (DE) is obtained. (7)
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Facilitator’s Guide G12 ~ Agricultural Sciences
3.
Unit
2
METABOLISABLE ENERGY (ME) It is the gross energy value of a feed minus the energy lost in the manure, urine and the gaseous final products of digestion. GE – (Energy manure + Energy urine + Energy gases) = ME NETT ENERGY (NE) It is the gross energy value of feed minus the energy lost in manure, urine, digestive gases and the energy that is lost in the form of heat. BE – (Energy manure + Energy urine + Energy gases + Heat-energy) = NE (8)
4.
Hay: Moisture content is 10% Dry material (DM)
= 17 kg x 10% = 1, 7 kg = Total mass of feed taken in – moisture Content = 17 kg – 1, 7 kg = 15, 3 kg
Faeces: Moisture content is 50% = 9 kg x 50% = 4.5 kg Dry matter content (DM) = Total mass of faeces – moisture content = 9 kg – 4.5 kg = 4, 5 kg (6) 5.
Dry matter intake (kg) – Dry matter excreted (kg) Dry matter intake (kg) Digestibility co-efficient
6.
x
=
15,3 kg – 4,5 kg 15,3 kg
=
10.8 kg 15,3 kg
=
70,58 = 70,6%
x
100
100
x 100
(5)
The chemical reactions taking place in live cells are oxidation reactions that produce heat. This leads to a continuous heat loss and forms a large part of the total chemical energy that is taken in. The net energy is finally used for maintenance of the body and production. (7) TOTAL: 40
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