Animal Husbandry - Senior Secondary 2 - Practical on animal nutrition

Practical on animal nutrition

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TERM: 1ST TERM

WEEK ELEVEN

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PRACTICAL  ON ANIMAL NUTRITION

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

I.) Prepare feeds like; hay, silage etc

II.) Prepare poultry feeds

III.) Mill animal feeds

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

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

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher explains  the importance of hay and silage in livestock nutrition and the differences between the two methods of forage preservation.

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher conduct and guide the students through the preparation  and milling of feeds.

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

PRACTICAL  ON ANIMAL NUTRITION

Practical Session: Preparation of Forage and Poultry Feeds, and Milling of Animal Feeds

Objective:

The objective of this practical session is to provide students with hands-on experience in the preparation of hay, silage, and other forage, as well as the preparation of poultry feeds and milling of animal feeds.

Materials Needed:

  1. Forage materials (e.g., grass, legumes, maize stalks) for hay and silage preparation.
  2. Chopper or shredder for processing forage materials.
  3. Plastic bags or containers for storing hay and silage.
  4. Ingredients for poultry feed formulation (e.g., grains, protein sources, mineral supplements, vitamins).
  5. Feed formulation software or tables for calculating nutrient requirements.
  6. Equipment for feed mixing (e.g., scales, mixing containers, feed mixer).
  7. Ingredients for milling animal feeds (e.g., grains, protein sources, vitamins, minerals).
  8. Feed milling equipment (e.g., grinder, mixer).
  9. Protective gear (e.g., gloves, masks) for handling feed ingredients.

Procedure:

  1. Preparation of Hay and Silage (60 minutes):

   - Explain the importance of hay and silage in livestock nutrition and the differences between the two methods of forage preservation.

   - Demonstrate the process of harvesting, chopping, and packing forage materials for hay and silage production.

   - Instruct students on proper storage techniques to maintain the quality of hay and silage.

   - Divide students into small groups and assign each group a task in the hay or silage preparation process, such as chopping, packing, or sealing.

  1. Preparation of Poultry Feeds (60 minutes):

   - Provide an overview of the nutritional requirements of poultry at different stages of growth and production.

   - Divide students into small groups and provide each group with a set of poultry feed formulation guidelines and ingredients.

   - Instruct students to formulate poultry feeds for different growth stages (starter, grower, finisher) using available ingredients and feed formulation software or tables.

   - Guide students through the process of weighing and mixing feed ingredients to achieve the desired nutrient composition.

  1. Milling of Animal Feeds (60 minutes):

   - Explain the importance of proper feed milling in optimizing nutrient availability and digestibility for livestock.

   - Demonstrate the operation of feed milling equipment, including grinding and mixing processes.

   - Instruct students on safety precautions and maintenance procedures for feed milling equipment.

   - Provide participants with a variety of feed ingredients and instruct them to mill a batch of animal feed according to a provided recipe or formulation.

  1. Hands-on Practice and Supervision (60 minutes):

   - Supervise students as they engage in the practical activities, providing guidance and assistance as needed.

   - Encourage students to actively participate in each step of the hay and silage preparation, poultry feed formulation, and feed milling processes.

   - Monitor the quality of the final products and provide feedback on the students' performance.

  1. Group Discussion and Review (30 minutes):

   - Gather students together for a group discussion to review their experiences and observations during the practical session.

   - Facilitate discussions on the challenges encountered, lessons learned, and best practices in hay and silage preparation, poultry feed formulation, and feed milling.

  1. Conclusion (15 minutes):

   - Summarize the main points of the practical session and emphasize the importance of proper feed preparation and milling in livestock nutrition and health.

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

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively