NATURAL RESOURSES DEVELOPMENT
COLLAGE
DEPERTMENT OF ANIMAL SCIENCE
INDUSTRAL ATTACHMENT REPORT
CONDACTED AT FRINGILLA FARM CHISAMBA
STUDENTS NAME: RICHARD KAMAU
STUDENT NUMBER: P/ASM/20/73
TABLE OF CONTENT
INTRODUTION……………………………………………………... page 4
OBJECTIVES……………………………………............................... page 5
MANAGEMENT PRACTICES……………………………………... page 6
PIGGLY SECTION…………………………………………… page 6
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CROP SECTION……………………………………………………... page 7
CATTLE & GOATS SECTION……………………………………………... page 12
CONCLUTION………………………………………………………. Page 14
RECOMMEDATION ………………………………………………… page 15
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ACKNOLEGMENT
Firstly, I would like to thank God for granting me the opportunity and straight to experience and
finish my course of attachments.
Secondly I would to thank Mr. Daka and Mr. Alex Woodley who gave me and my friend proper
supervision and guidance by ensuring that I do work accordingly and for being readily available
for consultation concerning my attachments.
Lastly I would like to thank the FRINGILLA farm for accommodating me during the eight (8)
weeks period of my attachments that I spent at their farm for my attachments.
INTRODUTION
Industrial attachments are essential unity of the curriculum of the Natural Resources
Development College. The attachments period is usually eight (8) weeks, the attachments
provides the opportunity to meet and network with people in the industries of where they are
doing their work from.
It also exposes the students to the real world of work and challenges which they might face in
their future careers.
OBJECTIVES OF FIELD ATTACHMENTS
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To review students to the work ethics that are not taught in college
To put into practice what we leant
Provide students with opportunity to prepare themselves for employment
To be exposed to technologies which are not available at the institution (collage)
Building confidence in technical operations, problem solving, team work and working
with professionals.
MANAGEMENT PRACTICES
Management practice where done in three section of the farm which is the piggy
section, Crop section, cattle and goat section.
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PIGGLY SECTION
under pig management
we had 3 or 4 sows which farrowed every week. I was taught tips on how to care for
piglets hours after life and it was done practically.
Allow piglets to suckle on the colostrum which is the first milk.
Do teeth creeping on 3rd day in order to provide comfort for the mother as she breast
feeds the piglets.
Also check if the sow has good flow of milk so that the piglets are not starved. If there
isn't enough milk from the sow, you need to supplement.
Iron injection
Diseases affecting pigs
A sick pig should be taken care of immediately so as not to spread disease or die which
will cause untold losses. one of the major disease which was at the farm is mange
disease.
Mange
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This disease is caused by mites that live on the skin. They are found mostly on the head
and around the eyes, nose, or ears.
They form lesions on the skin which may worsen to become hyperkeratosis and the
epidermal debris will start exfoliating. The infected pig became restless and it was
itching severely.
In severe cases, anaemia was develop in piglets and some pigs even die. It is so ironic
how a small mite can killed such a huge animal. That is why it is very important to
prevent its infestation, as we were taught preventing the disease
You can prevent this disease by washing the sows and boars. This may seem unorthodox
but it is the first line of defense. General cleanliness plays a very major role here. Also,
you should strive to maintain a good health program and balanced animal nutrition to
reduce the severity and spread of the disease.
10 COMMANDMENTS IN PIG PRODUCTION
this are the most important managent which was done at the farm
1. Pigs require a lot of drinking water to aid their digestion. You must make sure it’s well
supplied. In a case where nipples are not used, Change the water of the wallow regularly
and replace with clean, neat and cool water.
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2. Make sure while formulating their feed, a good quality fiber is included as this is a
very important part of pig feed (feed conversion rate). Nonetheless, fiber is kept low in
piglets formulae.
3. Routine vaccinations (deworm them regularly)
4. Disinfect your piggery, pig pens, storerooms, etc at regular intervals to make it
germ/bacteria free and clean.
5. If in any case chances occur that you have to change their feed, do so gradually so
that their digestive system will be able to take it easily without any gastro—disturbance.
6. Animal record keeping (keeping records and not using them is as bad as not keeping
records at all). Keep records to monitor developments in your pigs.
7. Stable environmental temperatures (The bodies of piglets are only able to properly
maintain their body temperature at the normal temperature when they are about One
month old or more).
8. If there should be symptoms of sickness or in-activeness among the pigs, separate the
sick animals and consult your vet doctor immediately.
9. Pigs are sensitive to heat (they have no sweat glands) and they can die from heatstress so their house must be well ventilated.
10. Maintain a Clean environment. Before feeding them, make sure you clean up their
litters and their pens, get rid of all dirt in the feeders and drinkers.
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CROP SECTION
Chemigation- we were taught on chemigation which is the process of injecting of
chemicals in the irrigation water. Chemigation was done in the maize field in order to kill
the army worms which attacked the crops and the chemicals used was
Chemigating and irrigating the maize field
Hand weeding
Hand weeding was done in the soya beans field where we removed all the weeds in
order to reduce competition of nutrients between soya beans and the weeds also to
allow free flow of air in the field so that the crops can have enough air which helps the
plant to grow healthy and to reduce pest and disease transfer from the weeds to the
plants (soya beans).
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Hand weeding
THE CATTLE AND GOAT SECTION
Dipping of animals was done every after one week due to that it was rain season and many
diseases had arisen and some other pests. The common method which was used was plunge
dipping.
Plunge dipping is especially adequate to control parasites that live more or less fixed to the host
such as ticks, mites and lice. The reason is that immersion of the host means also immersion of
the parasites, wherever they are, also inside the ears, in the udders, beneath the tail, etc. Other
application methods such as pour-ons, sprays or insecticide impregnated ear-tags do not reach
such body parts.
They are less effective against flying parasites such as horn flies, stable flies, face flies, tsetse
flies, mosquitoes, etc., which obviously will not be immersed with the host. Efficacy, i.e.
protection against these flying parasites depends on the residual effect of the parasiticide used
in the dip, which usually does not go beyond one week against most of these species..
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y
Postmortem inspection
Routine postmortem examination of a carcass was carried out as soon as possible after the
completion of dressing in order to detect any abnormalities so that products only conditionally
fit for human consumption are not passed as food. All organs and carcass portions where kept
together and correlated for inspection before they are removed from the slaughter floor.
Postmortem inspection was done in order to provide necessary information for the scientific
evaluation of pathological lesions pertinent to the wholesomeness of meat. Professional and
technical knowledge must be fully utilized by:
viewing, incision, palpation and olfaction techniques. classifying the lesions into one of two
major categories - acute or chronic. establishing whether the condition is localized or
generalized, and the extent of systemic changes in other organs or tissues. determing the
significance of primary and systemic pathological lesions and their relevance to major organs
and systems, particularly the liver, kidneys, heart, spleen and lymphatic system.coordinating all
the components of antemortem and postmortem findings to make a final diagnosis was done.
Carcass judgement
Trimming or condemnation was involve:
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Any portion of a carcass or a carcass that is abnormal or diseased.
Any portion of a carcass or a carcass affected with a condition that may present a hazard to
human health.
Any portion of a carcass or a carcass that may be repulsive to the consumer.
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CONCLUTION
The attachments were successful and all the objectives where achieved. I was exposed to the
actual field work, my attitude towards was made positively through supervision and
assessment, I was awarded an opportunity to apply some skills which I leant from collage.
RECOMMENDATION
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The farm should be making sure all worker at putting on PPE
Hygiene should be followed properly no smoking in the main field
Reward for the best and committed worker should be introduced at the every month to
encourage and motivate works
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