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How many total sheep are required per year to feed mutton to the people of the state?
What are the usual purposes for raising sheep?
Wool, meat, and milk.
How are sheep classified scientifically?
You should know scientific classification of sheep.
In various regions, sheep are known by local names.
Species: O. aries
The sheep (Ovis aries) is a quadrupedal, ruminant mammal typically kept as livestock.
Scientific name: Ovis aries
Gestation period: 152 days
Lifespan: 10 – 12 years
Mass: Male: 99 – 350 lbs (Adult), Female: 99 – 220 lbs (Adult)
What type of sheep should you raise for mutton?
Every state should establish sheep farms to be self-sufficient.
Raising sheep should go ahead under the animal husbandry branch of state Agriculture and Food Sciences.
Distribution should go ahead through state food and supplies.
Food handlers should register with state food and supplies.
There should be an equal quota for every person.
How many breeds of sheep are there?
Worldwide, over 450.
Take a look at this.
What breeds of sheep should you raise?
They are for dual purposes – meat and wool.
What are the housing needs of sheep?
How do you find out the number of chromosomes of an animal?
What's a simple way to provide shade for summer pasture rotation?
How do you know how much to feed a sheep?
How do you estimate the hay you need?
Which is better, square bales or round, when buying hay?
How do you determine what is good hay and what isn't?
How good is good when it comes to hay?
What about water?
How do you keep water liquid in the winter?
What is "flushing"?
How do you "flush" the sheep?
What is a breeding group?
How do you know when to put the ram with the ewes?
How long are ewes pregnant before they lamb?
How long should the ram remain with the ewes?
How can you tell when lambing will start?
What do you do during lambing?
What about after lambing?
What about ear tags, selenium, etc?
What medications are recommended to use on sheep?
How do you give a sheep a shot?
Which products are covered by the hygiene rules?
What are the HACCP principles?
Do farm operators need to introduce HACCP?
Who has the primary responsibility for hygiene and how is this verified?
Who will develop the guides to good practice?
How is traceability and marking guaranteed?
Who is responsible for meat inspection?
Is inspection of live animals possible on the farm?
Inspection on the farm by an approved veterinarian is possible.
How will meat inspection change with the new rules?
What are the farmers obligations when sending animals for slaughter?
What is the level of supervision in cutting plants?
Is there flexibility for businesses or traditional products?
Are there any exemptions from these hygiene rules?
How does mutton enhance the health of human beings?
Here are further guidelines.