Mekdela Amba University: College of Agricultural and Natural Resourses Department of Animal Science

MEKDELA AMBA UNIVERSITY
COLLEGE OF AGRICULTURAL AND NATURAL RESOURSES

DEPARTMENT OF ANIMAL SCIENCE
REPORT TITLE: poultry farm productio
Prepared by
NAME ID.NO
1.kedir Tahir 1200780
Place of the assignment Mekdela Amba University
Name of supervisor: Dr. semahegn
Date of submission of apprenticeship report: 03/01/2015
The duration of internship: 45 Day
Course Title: practical Attachment
Summated to instructor Teramaj.A

Submission date: 08/o3/2015 E.C
Table of Contents
AKNOWLEDGEMENT:.......................................................................................................................2
1.Introduction..................................................................................................................................2
2. Objective......................................................................................................................................3
3. Material and methods.................................................................................................................3
3.1 materials used for hygiene:-..................................................................................................3
3.2 materials used for hand milking............................................................................................4
4. Methods.......................................................................................................................................5
4.1Methods for milking...............................................................................................................5
5. Procedure.....................................................................................................................................5
5.1Procedure for hand milking....................................................................................................5
6. Result...........................................................................................................................................6
7. Discussion....................................................................................................................................6
8. Conclusion....................................................................................................................................8
9. Recommendation.........................................................................................................................8
10. Reference...................................................................................................................................8
AKNOWLEDGEMENT:
First ,I would to thanks To our God for giving me health and make to write this paper . then I
would like to thanks B/D/R university , specially collage of agricultural and environmental
science, for giving this practical attachment and milk production, processing and management
support in order to share experience from the organization how can link theory to practice
1.Introduction
Dairy farming agricultural scenario for thousands has been an important part of the years. In
Ethiopia being predominantly agrarian economy has many per cent of its population living in
villages, where livestock play a crucial role in the socio-economic life. Livestock provide high-
quality foods such as milk, cheese, butter, ghee, etc.In Etiopia is not only one of the top
producers of milk in the world, but also the largest consumer of milk and milk products in the
world. Due to the shortfall in supply, we have to import significant amounts of milk products to
meet internal demand.
2. Objective
• To understand the general principle of hygiene and sanitation of farm.
• To understand the farm animal handling and restraining.
• To understand the forage field management.
• To understand the judging and body condition scoring

3. Material and methods
3.1 materials used for hygiene:-
• Broom: are one of the most basic important form the task at hand is vital to the
sanitation and cleaning the house.
3.2 materials used for hand milking

• Bucket :are used to for holding and carrying milk.
•
Funnel: -are used ,for filter then milk .
Milk containers:- areused to storage the milk.

• Rope: are used to tie the caw
• Chair: is an inanimate object made for the purpose of having humans sits on it.
• Towel: is used for drying off after being in the milk.;
. The environment is every time clean.

4. Methods
4.1Methods for milking
• Cows are milked from right side. after let down of milk, the miller starts milking teats
either cross wise or four quarters together and then hind quarters together or teats
appearing most distended milked first few streams of fore milk from each teat be let on to
a strip cup. This removes any dirt from the teat canal and gives the operator a chance to
detect mastitis. Milking is done either by stripping or by full hand method. Stripping is
done by firmly holding the teat between the thumb and fore finger and drawing it down
the length of the teat and at the same time pressing it to cause the milk to flow down in a
stream. Grasping the teat with all the five fingers and pressing it against the palm does
fisting or full hand milking. The teat is compressed and relaxed alternatively in quick
succession, thus the method removes milk much quicker than stripping as there is no loss
of time in changing the position of the hand. Further full hand method is superior to
stripping as it stimulates the natural suckling process by calf and moreover the method
exerts an equal pressure on the large teats of cows and buffaloes. Many milers during
milking tend to bend their thumb against the teat. The method is known as knuckling
which should always be avoided to prevent injuries of the teat tissues. Thus milking
should always be done with full hand unless the teats are too small or towards the
completion of milking. The first few strips of milk from each quarter should not be mixed
with the rest of the milk as the former contains highest number of bacteria.
5. Procedure
5.1Procedure for hand milking
• Observation
• Fore stripping
• Cleaning the teats

• End of milking
• Disinfection
• First personal hygiene and clean the environment of the caw and the
materials are ready and then gadding the caw after that washing the udder
and hands then milking after that to provide washing the udder by using
iodine .
6. Result
• First personal hygiene and clean the environments of the caw
• Cutting the feed of the animal .
• Second the materials are ready after that gadding the caw and cheek the mastitis at the last
milking. The milk is fresh.
7. Discussion
The common breeds found in zenzelma university dairy farms are the exotic , Holstein/ Fresian, ,
indigenous Zebu, fogeraand crosses between the exotic and indigenous breeds. · The pure
exotic breeds are high milk producers. However, the pure exotic breeds have some
disadvantages, e.g. o Exotic breeds usually consume a lot, thus can be expensive to maintain.
Exotic breeds have low tolerance to tropical diseases. · Indigenous breeds are low milk
producers.
indigenous breeds have some advantages, e.g. They are low feed consumers, thus will cost less
to main. Indigenous breeds are better adapted to local environments and have higher tolerance
to tropical bovine diseases.
The housing system is head to head
The production system of zenzelema dairy farm is intensive production

system.
• the Technical constraints of zenzelema dairy farm are:-
• Disease:-
• feed cost
• not grazing system
8. Conclusion
The common breeds found in zenzelma university dairy farms are the exotic , Holstein/ Fresian, ,
indigenous Zebu, fogeraand crosses between the exotic and indigenous breeds. Diet
formulation Diets should be formulated and updated regularly to avoid overfeeding of nutrients
or fluctuations in milk production.
A critical part of feed management is to accurately formulate diets and manage the feeding so
that the nutrients fed consistently match the nutrients needed by each group in the herd The
concentration of nutrients needed in the diet for a particular level of production changes with
dry matter intake.
9. Recommendation
• the grazing system must be sufficient.

• The workers must be discussion.
• The milking house must be clean.
• The house must be clear.
10. Reference
1. All workers at zenzelma university dairy farm, The procedure of dairy cattle
management and practice.
2. Dr.semahagn. General management of dairy cattle management.

3. Ketema, H. and Tsehay, R. , Dairy production system in zenzelma university.
4. GUIDE TO GOOD DAIRY FARMING PRACTICE, FAO 2011. 3. NUTRITION AND
FEEDING MANAGEMENT IN DAIRY CATTLE. Vietnam Belgium Dairy Project (VBDP).
2009 4.
5. John Moran. 2009. Business for Tropical Dairy Farmers. Land links Press,
Australia.
6. John Moran, Philip Chamberlain.2017. Blueprints for Tropical Dairy Farming.
CSIRO Publishing.

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MEKDELA AMBA UNIVERSITY

COLLEGE OF AGRICULTURAL AND NATURAL RESOURSES

Summated to instructor Teramaj.A

• To understand the general principle of hygiene and sanitation of farm.

• To understand the farm animal handling and restraining.

• To understand the forage field management.

• To understand the judging and body condition scoring

3.2 materials used for hand milking

Funnel: -are used ,for filter then milk .

Milk containers:- areused to storage the milk.

• Towel: is used for drying off after being in the milk.;

. The environment is every time clean.

• Cleaning the teats

• First personal hygiene and clean the environments of the caw

• Cutting the feed of the animal .

The production system of zenzelema dairy farm is intensive production

• the grazing system must be sufficient.

2. Dr.semahagn. General management of dairy cattle management.

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