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*NABTEB GCE ANIMAL SCIENCE* (5a) (i) Energy Feeds (ii) Protein Feeds (iii) Mineral supplements (iv) Vitamin Feeds (v) Roughages (Forages) (vi) Additives (vii) By-product Feeds (5b) (PICK ANY TWO EACH ) (i ) Energy Feeds: -Provide a primary source of calories for growth and maintenance. -Supply energy for reproduction and lactation. -Support body heat regulation and activity levels. -Contribute to fat deposition and body condition. (ii) Protein Feeds: -Support muscle growth and tissue repair. -Aid in enzyme and hormone production. -Contribute to milk and egg production. -Provide amino acids necessary for metabolism. (iii) Mineral Feed Ingredients: -Support bone and teeth formation (e.g., calcium and phosphorus). -Aid in nerve and muscle function (e.g., potassium, sodium). -Regulate metabolic processes (e.g., magnesium, zinc). -Assist in immune system function (e.g., selenium, copper). (iv) Vitamin Feed Ingredients: -Support immune function (e.g., vitamin A, E). -Aid in bone health (e.g., vitamin D). - Facilitate metabolism and energy conversion (e.g., B vitamins). -Assist in skin and coat health (e.g., vitamin A, biotin). (v) Roughages (Forages): -Provide fiber to promote healthy digestion. -Support rumen fermentation in ruminants. -Aid in preventing constipation and digestive disorders. -Contribute to the animal’s overall satiety and fullness. (vi) Additives: -Enhance feed preservation and shelf life (e.g., antioxidants). -Improve digestibility (e.g., enzymes). -Boost immune health (e.g., probiotics). -Improve feed palatability and intake (e.g., flavors). (vii) By-product Feeds: -Serve as a cost-effective feed source. -Provide a secondary source of energy and protein. -Utilize waste materials from other industries, reducing environmental impact. -Contribute to fiber intake, especially in ruminants. (5c) (PICK ANY TWO EACH) (i) Energy Feeds: - Grains - Cereal by-products - Fats and oils (ii) Protein Feeds: - Oilseed meals - Animal by-products - Legumes (iii) Mineral Feeds: - Salt - Calcium carbonate - Phosphates (iv) Vitamin Feeds: - Synthetic vitamin supplements - Green forages - Fish oils (v) Roughages (Forages): - Hay - Silage - Straw (vi) Additives: - Microorganisms - Chemical preservatives - Flavoring agents (vii) By-product Feeds: - Cereal by-products - Brewer’s grains - Vegetable processing waste (5d) (i) Energy Feeds: - Weight loss - Reduced growth - Poor reproduction (ii) Protein Feed Ingredients: - Stunted growth - Poor muscle development - Reduced fertility (iii) Mineral Feeds: -Rickets, osteomalacia -Poor bone growth -Joint problems (iv) Vitamin Feeds: - Night blindness - Rickets, weak bones -Muscle degeneration (v) Roughages (Forages): - Digestive disturbances - Constipation - Bloating (vi) Additives: -Digestive disorders -Increased oxidative stress -Reduced feed intake (vii) By-product Feeds: - General malnutrition - Poor growth - Reduced production

*NABTEB GCE ANIMAL SCIENCE* (5a) (i) Energy Feeds (ii) Protein Feeds (iii) Mineral supplements (iv) Vitamin Feeds (v) Roughages (Forages) (vi) Additives (vii) By-product Feeds (5b) (PICK ANY TWO EACH ) (i ) Energy Feeds: -Provide a primary source of calories for growth and maintenance. -Supply energy for reproduction and lactation. -Support body heat regulation and activity levels. -Contribute to fat deposition and body condition. (ii) Protein Feeds: -Support muscle growth and tissue repair. -Aid in enzyme and hormone production. -Contribute to milk and egg production. -Provide amino acids necessary for metabolism. (iii) Mineral Feed Ingredients: -Support bone and teeth formation (e.g., calcium and phosphorus). -Aid in nerve and muscle function (e.g., potassium, sodium). -Regulate metabolic processes (e.g., magnesium, zinc). -Assist in immune system function (e.g., selenium, copper). (iv) Vitamin Feed Ingredients: -Support immune function (e.g., vitamin A, E). -Aid in bone health (e.g., vitamin D). - Facilitate metabolism and energy conversion (e.g., B vitamins). -Assist in skin and coat health (e.g., vitamin A, biotin). (v) Roughages (Forages): -Provide fiber to promote healthy digestion. -Support rumen fermentation in ruminants. -Aid in preventing constipation and digestive disorders. -Contribute to the animal’s overall satiety and fullness. (vi) Additives: -Enhance feed preservation and shelf life (e.g., antioxidants). -Improve digestibility (e.g., enzymes). -Boost immune health (e.g., probiotics). -Improve feed palatability and intake (e.g., flavors). (vii) By-product Feeds: -Serve as a cost-effective feed source. -Provide a secondary source of energy and protein. -Utilize waste materials from other industries, reducing environmental impact. -Contribute to fiber intake, especially in ruminants. (5c) (PICK ANY TWO EACH) (i) Energy Feeds: - Grains - Cereal by-products - Fats and oils (ii) Protein Feeds: - Oilseed meals - Animal by-products - Legumes (iii) Mineral Feeds: - Salt - Calcium carbonate - Phosphates (iv) Vitamin Feeds: - Synthetic vitamin supplements - Green forages - Fish oils (v) Roughages (Forages): - Hay - Silage - Straw (vi) Additives: - Microorganisms - Chemical preservatives - Flavoring agents (vii) By-product Feeds: - Cereal by-products - Brewer’s grains - Vegetable processing waste (5d) (i) Energy Feeds: - Weight loss - Reduced growth - Poor reproduction (ii) Protein Feed Ingredients: - Stunted growth - Poor muscle development - Reduced fertility (iii) Mineral Feeds: -Rickets, osteomalacia -Poor bone growth -Joint problems (iv) Vitamin Feeds: - Night blindness - Rickets, weak bones -Muscle degeneration (v) Roughages (Forages): - Digestive disturbances - Constipation - Bloating (vi) Additives: -Digestive disorders -Increased oxidative stress -Reduced feed intake (vii) By-product Feeds: - General malnutrition - Poor growth - Reduced production

*NABTEB GCE ANIMAL SCIENCE* (4a) |ANIMAL | MEAT AND PRODUCTS | GESTATION PERIOD | PARTURITION | |Cattle| Beef, milk, leather |283 days| Calving| |Poultry | Chicken meat, eggs | 21 days | Hatching | |Sheep | Lamb, mutton, wool | 152 days | Lambing | | Rabbit | Rabbit meat, fur | 30 days |Kindling| (4b) |ITEM | PROCESSED INTO | USES | | Bone | Bone meal, collagen | Used as fertilizer or animal feed | | Horn/Hooves | Gelatin, Glue | Serves as food products and for making adhesives | | Feather | Down, Quills | For making pillows, pens | (4ci) (i) Salting (ii) Smoking (iii) Drying (iv) Freezing (v) Canning (vi) Refrigeration (4cii) (PICK ANY FOUR) *ADVANTAGES:* (i) Freezing helps to retain the nutritional value of food, as it slows down the loss of vitamins and minerals. (ii) Freezing extends the shelf life of food. (iii) Frozen food is easy to store. (iv) Freezing helps to prevent food waste. (v) Freezing allows seasonal foods to be enjoyed throughout the year, even when they are not in season. *DISADVANTAGES:* (i) Some foods may lose their texture when frozen and thawed, becoming mushy or soggy. (ii) Improperly packaged food can develop freezer burn, which affects taste and quality. (iii) It involve high energy Consumption. (iv) Freezing requires adequate space in the freezer, which may not always be available.

*NABTEB GCE ANIMAL SCIENCE* (4a) |ANIMAL | MEAT AND PRODUCTS | GESTATION PERIOD | PARTURITION | |Cattle| Beef, milk, leather |283 days| Calving| |Poultry | Chicken meat, eggs | 21 days | Hatching | |Sheep | Lamb, mutton, wool | 152 days | Lambing | | Rabbit | Rabbit meat, fur | 30 days |Kindling| (4b) |ITEM | PROCESSED INTO | USES | | Bone | Bone meal, collagen | Used as fertilizer or animal feed | | Horn/Hooves | Gelatin, Glue | Serves as food products and for making adhesives | | Feather | Down, Quills | For making pillows, pens | (4ci) (i) Salting (ii) Smoking (iii) Drying (iv) Freezing (v) Canning (vi) Refrigeration (4cii) (PICK ANY FOUR) *ADVANTAGES:* (i) Freezing helps to retain the nutritional value of food, as it slows down the loss of vitamins and minerals. (ii) Freezing extends the shelf life of food. (iii) Frozen food is easy to store. (iv) Freezing helps to prevent food waste. (v) Freezing allows seasonal foods to be enjoyed throughout the year, even when they are not in season. *DISADVANTAGES:* (i) Some foods may lose their texture when frozen and thawed, becoming mushy or soggy. (ii) Improperly packaged food can develop freezer burn, which affects taste and quality. (iii) It involve high energy Consumption. (iv) Freezing requires adequate space in the freezer, which may not always be available.

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