Answers..

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1. Textiles and Clothing

- Wool: Sheep provide wool, a versatile and warm material used for clothing, blankets, and
textiles. Wool is valued for its insulating properties and durability.

- Silk: Silkworms produce silk, a luxurious and highly sought-after fabric used in clothing,
accessories, and home furnishings. Silk's smooth texture and sheen make it a favorite for high-
end fashion.

- Leather: Animals such as cows, goats, and pigs are sources of leather, which is used for
clothing (jackets, shoes), accessories (belts, bags), and furniture. Leather is prized for its
durability and aesthetic appeal.

- Fur: Various animals provide fur, which has historically been used for warmth and fashion.
While controversial today, fur has played a significant role in clothing throughout history.

- Down and Feathers: Birds like ducks and geese provide down feathers, which are used in
insulation for jackets, bedding, and sleeping bags due to their lightweight and heat-retaining
properties

- Animal Hair: Hair from animals such as alpacas, llamas, and goats (e.g., cashmere) is used in
textiles for clothing, blankets, and crafts. These materials are often soft and warm.

- Bone and Horn: The bones and horns of animals have been used to create tools, buttons,
jewelry, and decorative items. They can be carved and shaped into various forms.

- Shells: Mollusk shells are used for jewelry, ornaments, and inlays in furniture and crafts. They
are valued for their beauty and uniqueness.

- Beeswax: Bees produce wax that is used in candles, cosmetics, and as a food preservative. It
has applications in various industries due to its natural properties.

- Animal By-products: Products like gelatin (derived from animal collagen) are used in food
processing, pharmaceuticals, and cosmetics. Gelatin is essential in making capsules, jellies,
and desserts.

bi)Dressing percentage

Definition:
Dressing percentage is a measurement used in the meat industry to determine the efficiency of
converting live animals into marketable meat. It is calculated by dividing the hot carcass weight
(the weight of the animal after slaughter and evisceration) by the live weight of the animal before
slaughter, then multiplying by 100 to express it as a percentage.

Formula:

Dressing Percentage = ( Hot Carcass Weight/Live Weight) × 100

Significance:
- Efficiency Indicator: A higher dressing percentage indicates that a larger proportion of the
animal's live weight is converted into usable meat, which is desirable for producers.
- Economic Implications: It helps farmers and processors assess the profitability of their
livestock. Animals with higher dressing percentages yield more meat, potentially leading to
better financial returns.
- Quality Assessment: Dressing percentage can also be used as an indicator of the quality of
meat produced, as it may correlate with factors such as fat cover and muscle development

ii) Feed Conversion Ratio (FCR)

Definition:
Feed Conversion Ratio (FCR) is a measure of an animal's efficiency in converting feed mass
into body mass. It is calculated by dividing the amount of feed consumed by the weight gain of
the animal over a specific period.

Formula:

Feed Conversion Ratio = Total Feed Fed (kg)/Weight Gain (kg)

Significance:
- Efficiency Measurement: A lower FCR indicates that an animal is more efficient at converting
feed into body weight, which is desirable for livestock production.
- Cost Management: It helps producers manage feed costs, as feed is often one of the largest
expenses in animal production. An efficient FCR means lower feed costs per unit of weight
gained.
- Sustainability: Improving FCR can contribute to more sustainable farming practices by
reducing the amount of feed required to produce meat, thereby minimizing resource use and
environmental impact.

Two

The dairy industry in Kenya faces several constraints and challenges that hinder its growth and
productivity. Here are some key issues:
1. Ineffective Artificial Insemination Services: Artificial insemination (AI) is crucial for improving
dairy breeds and increasing milk production. However, in Kenya, these services are often
ineffective due to inadequate infrastructure, a lack of trained personnel, and limited access to
quality semen. This results in low conception rates and delayed genetic improvements.

2. Inadequate Disease Control System: The dairy sector is vulnerable to various diseases that
can significantly impact productivity and animal health. In Kenya, disease control measures are
often insufficient due to limited access to veterinary services, inadequate vaccination programs,
and poor disease surveillance. This can lead to outbreaks of diseases like mastitis, foot-and-
mouth disease, and East Coast fever, affecting milk yield and quality.

3. Unavailability of Credit to Farmers: Access to credit is crucial for farmers to invest in better
breeds, feeds, and equipment. However, many small-scale dairy farmers in Kenya struggle to
obtain loans due to a lack of collateral, high interest rates, and stringent lending conditions. This
financial barrier limits their ability to improve farm infrastructure and productivity.

4. Lack of Breeding Stocks: There is a shortage of high-quality breeding stock in Kenya, which
hinders efforts to improve the genetic makeup of dairy herds. The limited availability of improved
breeds reduces the potential for increased milk production and overall farm profitability.

5. High Feed Prices: Feed costs represent a significant portion of the expenses for dairy
farmers. In Kenya, high prices for quality feed, including concentrates and forages, are a major
challenge. Factors such as poor infrastructure, market inefficiencies, and fluctuating weather
conditions contribute to feed scarcity and price volatility.

6. Inappropriate Policies: The policy environment in Kenya sometimes does not adequately
support the dairy industry. Issues include inconsistent policies on milk pricing, taxation, import
duties, and subsidies. Inadequate regulatory frameworks can also lead to poor quality control
and unfair competition from informal milk markets.

7. Poor Institutional Governance and Corruption: Inefficiencies and corruption within institutions
that regulate and support the dairy industry can exacerbate these challenges. Mismanagement
and corruption can lead to poor service delivery, misuse of funds, and a lack of transparency.
This undermines efforts to improve infrastructure, support services, and market access for dairy
farmers.

Three
a
Milk Market
Markets that require milk with either low or high butter fat content. In Europe and America milk
is paid on the basis of butter fat content while in Kenya that is not important.

Personal Interest
The breed chosen must be the one most liked by the diary man. This however may prejudice
the farmer against choosing a more profitable breed of animals.

The Commonest Breed in the Community

This is important in relation to management improvements. The recent developments in your
neighbours farm may help you improve your farm also. In case of a problem, this can also be
solved communally. It is also easy to set breeding associations in the locality.

Climate
Hot climates would be more agreeable with lighter breeds e.g. Jerseys, than the heavier breeds
(Fresians). Jerseys and Guernseys can stand higher temperatures better than Fresians. This
is because they can get rid of heat more easily. Fresians because of their black colour will
absorb more sunlight than light coloured animals and therefore suffer more in hot weather.
Large animals can stand cold temperatures better than smaller animals because they lose heat
less rapidly.

Beef Value of the Animals

Most important in selecting dairy animals. It costs money to produce the extra beef and it costs
money to maintain it over a period of years. Animals that make most profit are those with the
greatest dairy conformation.

Early Maturity
Rearing replacement herds is a costly affair although necessary. The large breeds take longer
to mature than smaller breeds. Hence it is more expensive to raise replacement stock of large
breeds. If the animals remain longer in the producing herd, this factor becomes less important.

Vigor of the Calves

The larger breeds produce more vigorous calves. These calves are easier to raise than Jersey
or Guernesy calves. However, this is critical only in poor management situation.
b.
The process of milk letdown in dairy cattle is a physiological response that occurs when milk is
ejected from the mammary glands into the udder and is ready for milking. This process is
essential for effective milking and involves a series of hormonal and neural responses. Below is
a detailed explanation of the milk letdown process, structured into several key components:

1. Stimulation

- Sensory Input: The process begins with stimulation of the cow's udder, typically through
physical contact during milking or suckling by a calf. This can include touching, rubbing, or the
pressure of a milking machine.
- Neural Response: The sensory nerves in the udder send signals to the brain (hypothalamus)
in response to this stimulation.

2. Hormonal Response
- Oxytocin Release: The hypothalamus triggers the release of oxytocin from the posterior
pituitary gland. Oxytocin is a critical hormone for milk letdown.
- Action of Oxytocin: Once released into the bloodstream, oxytocin travels to the mammary
glands, where it acts on myoepithelial cells surrounding the alveoli (the milk-producing units of
the udder).
3. Milk Ejection Mechanism

- Contraction of Myoepithelial Cells: The binding of oxytocin to its receptors on myoepithelial

cells causes these cells to contract.
- Ejection of Milk: The contraction of myoepithelial cells leads to the expulsion of milk from the
alveoli into the ducts and eventually into the teat cistern, making it available for milking.

4. Milking Process

- Milking Techniques: Effective milking techniques (manual or mechanical) help maintain

stimulation and facilitate continued milk letdown. Proper attachment of milking machines can
enhance the efficiency of milk extraction.
- Factors Affecting Letdown: Stress, discomfort, or negative experiences during previous milking
can inhibit letdown, while a calm environment can promote it.

5. Post-Letdown Phase

- Feedback Mechanism: After milk is let down and removed, there is a temporary decrease in
oxytocin levels. Milk production continues as long as there is stimulation and regular milking.
- Importance of Regular Milking: Regular milking helps maintain milk production and encourages
consistent milk letdown responses in dairy cows.