Animal Husbandry - Senior Secondary 1 - Practical on organs of farm animals

TERM: 1^ST TERM

WEEK ELEVEN

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PRACTICAL ON ORGANS OF FARM ANIMALS

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

I.) Visit to abattoir to identify internal organs of farm animals.

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

NOTE

PRACTICAL ON ORGANS OF FARM ANIMALS

Practical Session: Field Trip to Abattoir for Identification of Internal Organs of Farm Animals

Objective:

The objective of this practical session is to provide participants with firsthand experience in identifying and examining the internal organs of farm animals at an abattoir, enhancing their understanding of animal anatomy and physiology.

Materials Needed:

1. Transportation arrangements to and from the abattoir.
2. Personal protective equipment (PPE) for participants (e.g., gloves, aprons).
3. Anatomical charts or diagrams for reference.
4. Notebooks and pens for taking notes and recording observations.
5. Labeling materials (markers, tags) for identifying organs and anatomical structures.
6. Permission and coordination with the abattoir management for the visit.

Procedure:

1. Introduction and Safety Briefing (15 minutes):

   - Provide an overview of the objectives and expectations for the field trip to the abattoir.

   - Conduct a safety briefing, emphasizing the importance of following all safety protocols and guidelines while at the abattoir.

   - Review the schedule and itinerary for the visit, including the areas of the abattoir to be explored and the specific organs to be identified.

2. Arrival and Orientation (30 minutes):

   - Arrive at the abattoir and meet with the abattoir staff or management.

   - Receive an orientation on the layout of the abattoir facilities, including the slaughter area, processing area, and organ inspection area.

   - Review safety procedures and guidelines for moving around the abattoir premises.

3. Guided Tour and Organ Identification (90 minutes):

   - Divide students into smaller groups and assign each group to a knowledgeable guide or staff member from the abattoir.

   - Begin the guided tour of the abattoir facilities, with a focus on observing the slaughtering and processing of farm animals.

   - As students observe the slaughtering process, guide them in identifying and examining the internal organs of farm animals, including the heart, lungs, liver, kidneys, stomach, and intestines.

4. Hands-on Exploration and Discussion (60 minutes):

   - Provide opportunities for students to handle and examine the internal organs under supervision, using gloves and other protective gear.

   - Facilitate group discussions on the structure, function, and pathology of the organs observed, relating them to topics covered in veterinary science and animal husbandry courses.

5. Conclusion and Reflection (30 minutes):

   - Gather students together for a debriefing session to reflect on their experiences and insights gained during the visit to the abattoir.

   - Facilitate a discussion on the importance of understanding animal anatomy and the role of abattoirs in providing valuable educational opportunities.

EVALUATION: 1. Teacher evaluates students based on their performance from the field trip.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively