Types of small ruminants and large ruminants that contains nutrients

Enhancing your knowledge

1. GUESS THE COLOR , NOT THE WORD

2. FAMILY

3. WORK

4. GROUP

5. Family work groups

6. Family work groups A family work group on a farm refers to a group of family members who work together to manage and operate the farm. This type of labor arrangement is common in small-scale and family-owned farms, where tasks such as planting, harvesting, feeding livestock, and maintaining equipment are shared among family members.

7. Characteristics of a Family Work Group in Farming: Labor Contribution – Family members, including parents, children, and sometimes extended relatives, provide the majority of the farm's labor. Decision-Making – Farm operations and management decisions are typically made within the family. Flexibility – Family members often have flexible roles and responsibilities, adapting to seasonal and daily farming needs.

8. 4.Economic Purpose – The farm may serve as both a source of income and sustenance for the family. 5.Knowledge Transfer – Skills, techniques, and traditions are passed down through generations. 6.Low Labor Costs – Since the family provides most of the labor, external labor costs are minimized

9. F_EX_B_LT_ DE__ION M_KI_NG KN_WL__GE T__NS_ER

10. Identification Answer the following question. ____1. It refers to the group of family who work together. ____2. farm operations and management decision are typically made within the family ____3. Family members often have flexible roles and responsibilities. ____4. Skills are pass down to generation ____5. What is our topic for today

11. ORESL ROLES AMFLYI FAMILY ABLOR LABOR

12. Roles of Family Labor in a Farm

13. Crop Production and Management Land Preparation – Clearing, plowing, and tilling the soil to prepare it for planting. Planting and Sowing – Placing seeds or seedlings in the ground based on seasonal and crop requirements.

14. Weeding and Pest Control – Removing weeds and applying organic or chemical pest control methods. Irrigation and Watering – Ensuring crops receive adequate water through irrigation systems or manual watering. Harvesting and Storage – Collecting mature crops, sorting them, and storing them properly to prevent spoilage.

15. Livestock Care and Management Feeding and Watering – Providing nutritious food and clean water for animals. Shelter Maintenance – Cleaning animal pens, barns, and enclosures to ensure hygiene and prevent diseases. Breeding and Reproduction – Managing animal mating, pregnancy care, and assisting during births. Health Care and Treatment – Administering vaccinations, deworming, and calling veterinarians when needed.

16. Farm Maintenance and Equipment Management Repairing Fences, Barns, and Sheds – Keeping farm structures secure and functional. Maintaining Machinery and Tools – Cleaning, oiling, and repairing farming equipment like tractors, plows, and irrigation systems. Building New Structures – Constructing new storage units, greenhouses, or animal shelters as needed

17. Marketing and Selling Farm Produce Harvest Processing and Packaging – Sorting, cleaning, and packaging farm products for sale. Transportation and Delivery – Moving products to markets, local stores, or buyers. Negotiating Prices and Sales – Engaging with customers and negotiating fair prices for produce. Exploring New Markets – Identifying opportunities for selling farm goods locally and internationally.

18. Household and Domestic Support Cooking and Meal Preparation – Ensuring family members and workers have nutritious meals. Childcare and Education – Taking care of younger family members while others work on the farm. Managing Household Finances – Budgeting for farming needs and household expenses.

19. Financial Management and Record-Keeping Tracking Farm Expenses and Income – Recording costs for seeds, fertilizers, equipment, and livestock care. Budgeting and Financial Planning – Managing resources wisely to ensure sustainability. Applying for Loans and Grants – Seeking financial support for farm expansion and development.

20. Knowledge Transfer and Skill Development Teaching Traditional Farming Methods – Sharing generational wisdom and agricultural techniques. Learning Modern Techniques – Adopting new farming technologies, machinery, and sustainable practices. Training Younger Members – Helping children and young adults learn farming skills for future farm management

21. L__D PR_P_RAT_O_ PLA__I_G AND S_W_NG F_MIL_ L__O_

22. Enumeration 1-5 Give the crop production management.

23. LAND PREPARATION BREEDING Plating and sowing

24. KNISD kinds LASML SMALL RIMUSNTA RUMINANTS

25. Ruminant an animal that has more than one stomach and that swallows food and then brings it back up again to continue chewing it. The four compartments of a ruminant's stomach are the rumen, reticulum, omasum, and abosmasum . These compartments are designed to digest fibrous foods like hay and grass. 

26. Reticulum Also known as the "honeycomb“ Traps large particles, like rocks or metal, or food that's too hard to digest, Often combined with the rumen to form the reticulorumen

27. Abosmasum Also known as the "true stomach" Similar to the stomach of a carnivore

28. Omasum Has a large surface area that helps with water and salt balance Only allows particles of the correct size to pass through

29. Rumen The largest compartment of the stomach, here you can find the processed food and the last stomach of a ruminant

30. Kinds of small ruminants

31. Sheep Sheep or domestic sheep are a domesticated, ruminant mammal typically kept as livestock.

32. Goat a hardy domesticated ruminant animal that has backward curving horns and (in the male) a beard. It is kept for its milk and meat and is noted for its lively and frisky behavior

33. Deer a hoofed grazing or browsing animal, with branched bony antlers that are shed annually and typically borne only by the male

34. Antelope any of various ruminant deerlike mammals (family Bovidae) chiefly of Africa and southwest Asia that have a slender lean build and usually horns directed upward and backward

35. Llamas any of a genus ( Lama ) of wild or domesticated, long-necked, South American ruminant mammals related to the  camels  but smaller and without a hump

36. Alpacas a long-haired domesticated South American mammal related to the llama.

37. G__T L__M_ __ER _NT_LO_E

38. Identification. Answer the following question. ____1.it is a ruminant mammal that is typically kept in livestock ____2. A hardly domesticated ruminant animal that has backward curving horn ____3. A hoofed grazing animal with branch bony antlers. ____4. A long haired South American mammal related to llama. ____5. What is our topic for today?

39. Parts of goats

40. Leg The hind leg of the goat, known for being lean, tender, and flavorful . Used for roasting, grilling, braising, or making stews . Can be sold whole or as smaller steaks and chops .

41. Loin The back portion along the spine, behind the ribs. One of the most tender and premium cuts of goat. Used for grilled chops, pan-searing, or roasting . Includes loin chops , similar to T-bone steaks in beef.

42. Rack (Rib section) Located in the upper rib area of the goat. Contains rib chops or a full rack for roasting. Best cooked by grilling, roasting, or pan-searing .

43. Shoulder A tougher cut from the front legs and upper body. Contains more connective tissue , making it ideal for slow cooking, braising, or stews . Often used for ground goat meat and curries.

44. Breast and foreshanks Breast: Found below the ribs, contains more fat and connective tissue . Foreshank: The lower front leg , very lean and tough . Both are best for slow cooking, braising, and stews .

45. Flank The belly area , thin and lean. Used for minced meat, stir-frying, or stews .

46. Neck A flavorful but tough cut due to connective tissue. Best for slow-cooked dishes like soups, curries, and stews .

47. Cut Description Best Cooking Method Leg Lean, tender Roasting, grilling, stews Loin Very tender, premium cut Grilling, roasting, pan-searing Rack/Ribs Flavorful, contains rib bones Grilling, roasting Shoulder Tough, high in connective tissue Slow cooking, braising, stews Breast & Foreshank Fatty and tough Slow cooking, braising Flank Thin and lean Minced meat, stir-frying Neck Tough but flavorful Slow cooking, soups, curries

48. TYPES OF FEEDS

49. Pasture

50. It is very necessary to make a pasture for your goats, where they can browse freely and eat food from there. By browsing pasture, your goats will remain healthy and will get sufficient and necessary food elements like energy and protein. Natural food from pasture also helps the goats increasing the tastiness and digestibility of other foods.

51. Hay

52. Hay is another important source of goat nutrition, especially in winter seasons. Feed your goats mold free qualified grasses based hay. You can also feed your goats weedy hay because it is very cheap and contain a large amount of necessary nutrition.

53. Vitamins and minerals

54. Presence of vitamins and minerals in goat feed is a must. Because, vitamins and minerals keeps the goat productive and help them preventing various types of diseases.

55. Garden and kitchen scraps

56. Goat housing system

57. Open shelter

58. These are more suitable in regions with mild climates. They comprise fenced areas without roofs so the sheep can move around and rest under trees when it’s too hot.

59. A-Frame Shelter

60. This type of shelter has an A-frame design that provides a steep roof, offering great protection from snow and rain. It's ideal for regions with heavy rainfall or snowfall

61. Lean to shelter

62. A lean-to is a simpler, smaller structure often attached to another building (like a shed or barn). It is more compact and serves well for a smaller number of goats

63. Portable shelter

64. A portable shelter is a small, often movable structure that can be relocated easily. This type is best for rotational grazing systems.

65. Large ruminants

66. Large ruminant Large ruminants are herbivorous mammals with a specialized stomach for fermenting plant-based food before digestion. They belong to the suborder Ruminantia and include species like cattle, buffalo, and elk. These animals have a multi-chambered stomach, typically with four compartments (rumen, reticulum, omasum, and abomasum), which allows them to efficiently break down fibrous plant material through microbial fermentation. Large ruminants play a vital role in agriculture and ecosystems by converting grass and other vegetation into energy and protein sources

67. Kinds of large ruminant

68. Cattle

69. Cattle Cattle or cows are large, domesticated, cloven-hooved herbivores. Adult male cattle and female cattle are referred to as bulls and cows. For their meat, milk, and skins, which are used to manufacture leather, cattle are frequently reared as livestock

70. BUFFALO

71. BUFFALO The Plains Native Americans relied heavily on buffalo to maintain their way of life and ensure their survival. They have traditionally been raised for their meat

72. MOOSE

73. MOOSE It is the deer family’s biggest and heaviest living species. The majority of mature male moose have recognizable wide, hand-shaped antlers, whereas the majority of deer family members have antlers

74. GIRAFFE

75. GIRAFFE It is the world’s biggest ruminant animal and the tallest living terrestrial mammal. The giraffe’s extraordinarily long neck and skinny legs, horn-like bones on their heads, and unique coat patterns are its most unique features.

76. CAMEL

77. CAMEL They are know for their humps, which are fatty deposits that grow on the back of the animal. Since they have long been tamed, camels serve as livestock that provide milk and meat for human consumption

78. TYPES OF HOUSING OF A CATTLE

79. CUBICLES

80. CUBICLES