a handbook of' animal husbandry and dairying

240 Pages·2013·3.92 MB·English

Iv
A HANDBOOK OF'
ANIMAL HUSBANDRY AND DAIRYING
A HANDBOOK OF
ANIMAL HUSBANDRY AND
DAIRYING
BY
V. T. SUBBIAH MUDALIAR
Agronomist and Professor of Agriculture (Retired)
AgriculturaL College~ Coimbatore
7)·5
PUBLISHED BY
THE BANGALORE PRINTING & PUBLISHING CO., LTD.
POST Box No. 507, MYSORE ROAD, BANGALORE 2
1956
FOREWORD
This book on Animal Husbandry and Dairying has been
written by the author for the benefit of •• he students of agri
culture studying in the Universities in South India. The publi
cation is timely in view of the great importance that is now
stressed on agricultural operations, the development of agri
culture and the future of agriculture and animal husbandry in
the country. Conditions vary so much from country to
country in regard to methods of agriculture. Such variations
t are brought about by climatic conditions and conditions affect
ring the soil and the way of life of the people. It is a matter
for congratulation that the author has presented the subject
in a manner that is applicable to Indian conditions and
brings about prominently the methods that are utilised in
India, more particularly in South India.
It is not for me to speak about the scientific aspects of
the literature that is now placed before the students. But
reading the book from a layman's point of view, I find
that it has been written in an easy style and can be under
stood by the majority of people with any interest in agri·
culture or animal husbandry. The details given with regard
to the dairying of milk and of milk products are of great
value. Methods of pasteurisation and preservation of milk,
standards prescribed for milk and various other important
measures stressed for the supply of pure milk and its many
other products are well worth perusal by the layman. The
author is to be congratulated on the excellence of his work
and the manner of his presentation and I trust that this will
be a forerunner of other publications relating to more parti
cular fields of agriculture and animal husbandry.
A. L. MVDALIAR,
Vice-Chancellor,
Madras University.
PREFACE
. This handbook of Animal Husbandry is primarily
mtended for the use of agricultural students and covers the
syllabus prescribed by the Universities in South India. This
will also hel p the general reader to get an idea of the general
pnnclples governing animal husbandry and dairying and
the management of farm animals.
Notes prepared by the author for ciass use at the Agri
cultural colleges at Coimbatore and Bapatla from 1929
onwards have formed the skeleton of the book. A list of
the books consulted is appended as a bibliography. Since
It IS a text-book. it carnot by its nature make any claim to
originality. The material has been drawn from several
sources; the material for the section dealing with the South
Indian cattle breeds for instance. has been drawn largely
from Livestock of Southern India. by R. W. Littlewood
(1937). Since the notes were prepared for class use only,
references were not maintained regularly and it has not been
possible to furnish the list of all the books consulted from
time to time. [n view of the great need felt for a book of
this kind in the several colleges, the author presents the
material in the hope that the readers would be indulgent
and the several authors from whose works information may
have been thus drawn would forgive this unavoidable lapse.
The various aspects of the subject have been co-ordi
nated with the requirements of the farm and the scope limited
to those phases that are related to them. When the material
presented induces a desire in the reader for more detailed
knowledge of certain aspects, he will naturally turn to the
various special treatises that are available.
Animal husbandry and dairying have been developed in
Western countries, where the pressure of human population
is low and extensive areas are set apart specifically for grazing.
The distribution of rains also favours the growth of grass
fairly well all over the year, except during winter. The
number of cattle is also kept within limits, by slaughtering
for beef. Under these favourable environmental conditions,
viii
the cattle of the West have been developed through centuries,
for utilising the largest quantity of high quality fodder.
The Indian stock, on the other hand, have been developed
on the smallest quantity of coarse fodder. The pressure of
human population in India is great. Land is not available
for being specifically set apart for grazing. The growth of
grass is also limited to the monsoon season and land is bare
at other times. Popular sentiment is against the slaughter
of cattle and the pressure of cattle on land is consequently
very high. Cattle live on refuse left over, after the grain is
gathered for human use. These basic factors are primarily
responsible for the differences seen between the cattle
management practices in the West and in India. This fact
influences the treatment of the material here.
This book attempts to give a co-ordinated picture of
the maintenance of cattle in India and suggests certain lines
of development. It forms a companion volume to the
PrinCiples of Agronomy by the same author, with refer
ence to the farming conditions in South India.
The author is thankful to the Government of Madras
for permitting the reproduction of the photographs of
Kangayam, Ongole, Murrah and Sindhi bulls. Messrs.
A. H. Subramania Sarma, A. Marie Kolandai, Lecturers at
the Agricultural College, Coimbatore, and M. A. Sankara
Iyer, Pulses Specialist, Coimbatore, went through the manu
script at the several stages and offered valuable suggestions
for enhancing the usefulness of the book. The author's
heartfelt thanks are due to them. 'The author is very much
indebted to Professor A. Sreenivasaraghavan, PrincipaJ,
V.O.c. College, Tuticorin, who found time, no doubt at
.great personal inconvenience, to edit the manuscript.
The author is deeply grateful to Sir A. Lakshmanaswami
Mudaliar, Vice-Chancellor, Madras University, who has
kindly given the Foreword.
Finally, special thanks are due to the Bangalore Press
for the excpllent get-up of the book.
AMBASAMUDRAM, V. T. SUBBIAH MUDALIAR.
8th December.. .' .1 "' 9,".5 5 .
CONTENTS
PAGE
CH\PTI
PART I-ANIMAL HUSBANDRY
List of Illustrations xiii
CHAPTER I. Cattle Industry in South India 1
Cattle-importance, classification, population and food
supply, suitable environment, rainfall and soil; suitability for
tracts, and farm~ng ty-p!!s', grazing oonditiom., communal, fores.t
and private grazing; fodder cultivation; cattle rearing.
CHAPTER II. Important Breeds of Cattle in South India 10
Breed characters; Kangayam, Ongo1e, Mysore and
Alambadi breeds, BarghuT cattle, jellicut animals, Tanjore
polled cattle, buffaloes.
CHAPTER III. Other Important Breeds of Cattle 27
CHA; Murrah buffaloes, Red Sindhis, European caUle; cattle
of all-India importance-Tharparkar, Gir, Kankrej, Hariana
and Sahiwal breeds.
CHAPTER IV. Breeding Principles 35
Inheritance, variation, mutation, telegony. maternal
impressions, atavism, prepotency, pedigree, progeny perform~
ance tests, artificial insemination.
CHAPTER V. Methods of Breeding 43
In-breeding, line-breeding, out-crossing with other species
,u.~· hreeds, grading-up, selection~individuality. parentage,
offspring jnfluence-; improvement of cattle in South India,
hurdles in grading~up.
CHAPTER VI. Judging Cattle 56
Practising judging; judging draught animals and cows.
CHAPTER VII. Principles of Feeding 65
Use of food, nutrients, nutritive ratio, starch equivalent,
energy value, feeding standard, rations, roughages and con
centrates, schedule of rations, some feeding hints; comr _"J.~ition
of feeding stuffs, digestibility coefficient of important fl;:eds.
CHAPTER VIn. Feeding Materials . . . .
Straws-rice, sorghum, ragi. cumbu, and minor mi;4le. (
leguminous bhllsa, grasses, green fodders, leguminous
manure crops as feed, fodder trees: concentrated feeds
cotton seed, pulses, dltall husk, and rice bran.
CHAPTER IX. Feeding and Rearing Cattle 88
Feeding and rearing calves, artificial rearing, feeding
·pregnant cows, milch cows, breeding bulls and bullocks.
CHAPTER X. Management of Cattle 9
Housing, providing drinking water, grooming and washing,
providing exercise, care of sick animals, training young stock.
CHAPTER XI. Other Livestock 10
Sheep, maintenance, types-woened and hairy; goats, pigs.
PART [I-DAIRYING
..
CHAPTER XII. Importance of Dairying .
,.
Development of dairying, cattle population and productior
of milk, dietary requirements of milk, milk intake and incon'
levels, milk production-cost relationship; utilisation of mi'
CHAPTER XIIl. The Secretion of Milk and Its Propert,es II
Lactation, milk as food, udder, secretion of milk, let~
down of milk, factors affecting secretion-individuality" feed~
iog, environment and maintenance-; properties of milk, com~
position of milk-proteins, fat, lactose, ash and water,
vitamins-; variations in composition-period preceding mi''-'
iog, time of milking, portion of milk tested, stage of lactation,
age of COW, and feed-; food value of milk; enzymes in milk;
colostrum" pre-milking, slimy 01;' ropy milk.
CHAPTER XlV. Bacteria in Relation to Milk ..
Entry of bacteria iota milk, water-supply, attendants,
unhealthy animals; types ofbacterja in milk; effects of bacteria
on milk; reducing number of bacteria in milk, dairy utensils,
cleaning and sterilising uten~ils and equipment; pasteurisation
of milk in Western countries and India; holder method of
pasteurisation, H.T.S.T. method, pasteurising bottled milk,
cooling after pasteurisation, homogenisation, grading milk.
XI
PAGE
:H\PTER XV. The Dairy Products of Europe l57
Cream, separation of cream, shallow and deep setting,
mechanical separation, factors affecting separation-tempe
rature, sweetness, speed of operation and adjustment of separa
tor; cream output and consistency, cleaning separator, skim
milk.
:HAPTER XVI. Butter Making l65
Milk and cream butter, ripening cream-natural and arti
ficial-; starters, starter cultures, adding starter, churning
equipment, theory of churning, [actors influencing churning
concussion, temperature, size of fat globules, consistency of
butter-fat, fat content of cream and degree of ripening-;
churning, colouring, diluting cream, filling cream, breaking
stage, washing butter and salting; testing butter for water
content, packing, butter quality, over-run, defects in butter.
I
:HAPTER XVII. Cheese and Miscellaneous Milk Pro
ducts .. 179
Rennin, cheese making; cheese lypes----cottage, SWI';S and
Roquefort cheeses-; value of cheese, ice-cream, casein.lactose~
condensed milk, milk powders-dough, film and spray
drying-; reconstituted milk.
:HAPTER XVIIl. Indigenous Milk Products 189
I
Ghee, making butter, salting butter, quality of market ghoo,
cause of spoilage of ghee, other methods of making ghee,
, changes dunng storage; curd, buttermilk, khoa and channa.
~ER XIX. Simple Dairy Tests 201
Taking composite samples, specific gravity of milk, Zal-
4 Krhhnan table for correcting lactometer readings, testing fat,
Gerber test, principles of the test, determination of total solids
and acidity in milk.
TER XX. Milk Recording 208
Development of milk recording, milk recording socleties,
intervals of rr.ilk tests, value of milk recording----e-conontLI..
reewng, g~ide to breedi'hg, realising plOpcr prices, keeping in
touch with cows, selection of bulls-; breed ,associations:
milk recOiding in India.
x
PAGE
CHAPTER VIII. Feeding Materials /
mille''''} "
S~raws-riCe, sorghum, ragi. (,~l1/bu, and minor
legummous bhusa, grasses, green todders, leguminous grl~kA1'
manure crops as feed, fodder trees: concentrated fee,Js.~ ,
cotton seed, pulses, dhall husk, and rice bran.
CHAPTER IX. Feeding and Rearing Cattle 88
Feeding and rearing caLves, artificial rearing, feeding
pregnant COWS, milch cows, breeding bulls and bullocks.
CHAPTER X. Management of Cattle 97
Housing, providing drinking water, grooming and washing,
providing exercise, care of sick animals, training young stock.
CHAPTER XL Other Livestock 103
Sheep, maintenance, types-woolled and hairy; goats, pigs.
PART II-DAIRYING
,
~.
CHAPTER XII. Importance of Dairying lJ}
Development of dairying, cattle population and production
of milk, dietary requirements of milk, milk intake and income
levels, milk production~cost relationship; utilisation of milk.
CHAPTER XUI. The Secretion of Milk and Its Properties 117
Lactation, milk as food, udder, secretion of milk, let
down of milk, factors affecting secretion-individuality, feed
ing, environment and maintenance--; properties of milk, com
position of milk-proteins, fat, lactose, ash and water,
vitamins-; variations in composition~period preceding r:j'l~
ing, time of milking, portion of milk tested, stage of lactation,
age of cow, and feed-; food value of milk: enzymes in milk;
colostrum, pre-milking, slimy or ropy milk.
CHAPTER XIV. Bacteria in Relation to Milk .. 14
Entry of bacteria into milk, water-supply. attendants,
unhealthy animals; types of bacteria in milk; effects of bacteria
on milk; reducing number of bacteria in milk, dairy utensils,
cleaning and sterilising uten~ils and equipment; pasteurisation
of milk in Western countries and India; holder method of
pasteurisation, H.T.S.T. method, pastcurising bottled milk,
cooling after pasteurisation, homogenisation, grading milk.
xi
PAGE
CH \PTER xv. The Dairy Products of Europe 157
Cream, separation of cream, shallow and deep setting,
mechanical separation, factors affecting separation-tempe
rature, sweetness, speed of operation and adjustment ofsepara
tor; cream output and consistency, cleaning separator, skim
miJk.
CHAPTER XVI. Butter Making 165
Milk and cream butter, ripening cream-natural and arti
fidat-~ starters, starter cultures, adding starter, churning
equipment, theory of churning, factors influencing churning
concussion, temperature, size of fat globules, consistency of
butter-fat, fat content of cream and degree of ripening-;
churning, colouring, diluting cream, filling cream, breaking
stage, washing butter and salting; testing butter for water
content, packing, butter quality, over-run, defects in butter.
CHAPTER XVII. Cheese and Miscellaneous Milk Pro
ducts .. 179
Rennin, cheese making; cheese types-cottage, SWl.;S and
Roquefort cheeses-; value of cheese, ice-cream, casein, lactose,
condensed milk, milk powders-dough, film and spray
drying-; reconstituted milk.
I
i CHAPTER XVIII. lndig_enous Milk Products 189
Ghee, making butter, salling butter quality of market ghee,
1
\ cause of spoilage of ghee, other methods of making ghee,
I changes during storage; curd, buttermilk, khoa and channa.
CHAPTER XIX. Simple Dairy Tests 201
r
Taking composite samples, specific gravity of milk, Zal
\ Kri~h_nan table for correctiI'lg lactometer readings, testing fat,
Gerber test, principles of the test, determination of total solids
and acidity in milk.
CHAPTER XX. Milk Recording 208
Development of milk recording, milk recording societies,
intervals of rr.ilk tests, value of milk recording--econom.!.:
feeding, guide to breedi'hg, realising plOper prices, keeping in
touch with cows, selection of bulls-; breed associations:
milk reco;ding in India.