Breeds of Livestock and Poultry • Dual purpose breed

Breed: group of animals with common origin and SWINE

characteristics that distinguish them from other groups of
animals within the same species. Present breed descended from:

Variety: a subdivision of breed 1. Sus scrofa: a wild hog of continental Europe from
which most domestic swine were derived
Strain: a family of any variety; usually named after the 2. Sus vittatus: the chief, if not the only species of the
breeder or the breeding company East Indian pig that contributed to domestic swine
CHICKEN BERKSHIRE
Present breeds descended from: • From England
• Black with white color on their legs, faces, and the
1. Red Jungle Fowl (Gallus gallus): a native of
tips or their tails
Southeast Asia
• Erect ears
2. Gray Jungle Fowl (Gallus sonnerati)
3. Ceylonese Jungle Fowl (Gallus lafayetti) • Fast and efficient growth

ANCONA DUROC

• From Ancona, Italy • Originated in the US

• Distinct plumage with black color and white tipped • Light golden to very dark red approaching mahogany,
feather. cherry red is the most common
• Egg color: white • Medium drooping ears
• Egg size: medium – large • Also known as “red power”
• Known for its carcass quality and is used as a
AUSTRALORP terminal sire for slaughter pigs

• From Great Britain HAMPSHIRE

• Dual purpose: good egg layers as well as meat birds
• From England
BRAHMA • Black with a white belt
• Medium and erect ears
• Ancestry travels is back to China but dev’t took in the
• Admired for their prolificacy, hardy vigor, and
US
outstanding carcass qualities
• Heavy birds, primarily for meat production
LANDRACE
COCHIN
• From Denmark
• From China
• White
• Dual purpose fowl; primarily bred for exhibition
• Large drooping ears
CORNISH • Longest breed of swine. Known for its prolificacy
and good mothering ability
• From Cornwall, England
• Developed as the ultimate bird; excellent carcass LARGE WHITE

LEGHORN • From England

• White
• From Northern Italy near the port of Leghorn • Medium and erect ears
• Primarily an egg layer; around 200 eggs laid per year • Rugged and hardy breed, favorite market animal for
high quality meat products
MINORCA
PIETRAIN
• From the Mediterranean area
• Long, angular birds • Came from Pietrain, Belgium - White with black
• Egg producers spots - Erect ears - Also known as “muscle pig”
• Carries an extremely high proportion of lean to fat
RHODE ISLAND RED
TAMWORTH
• From New England States of Massachusetts and
Rhode Island • Originated from Ireland
• Relatively hardy, probably the best egg layer of the • Varies from golden to dark red
dual purpose breeds • Erect ears
SUSSEX • Known for its hardiness to adverse climates

CATTLE
• From Sussex, England
• Dual purpose, a good all-around farm fowl ANGUS
WYANDOTTE • From Scotland
• Black with moderate white color in the underline
• From the regions around New York and Ontario,
Canada • Predominantly polled

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 • For beef production • Erect ears
• Color ranges from white to chocolate brown
BRAHMAN
LA MANCHA
• From India
• Grayish to white in color • Originated in Oregon, USA
• Horned • For milk production
• Can subsist on poor quality forage, for beef • Gopher ear or elf ear
production • Polled
• Wide variety of colors
HEREFORD
PHILIPPINE NATIVE
• From England
• Red color with white face and • Two varieties of goat raised for meat
• white color in the flank, underline, breast, crest, tail • First is usually polled and coarse haired, tan or light
switch and below knees brown
• Polled • The other is with fine hair, color is black or brown
• Raised for beef and may have a white belt and is usually horned
• Erect ears
HOLSTEIN FRIESIAN
TOGGENBURG
• From Netherlands
• Black and white; vary from a few spots to almost • From Toggenburg valley of Switzerland at
black Obertoggenburg
• Polled • Oldest known dairy goat breed
• Raised for milk production • Erect ears
• Well-known for the highest lifetime milk production • Solid color varying from light fawn to dark chocolate
in the world (>30,000 kg milk / lifetime)
SAANEN
JERSEY
• From Switzerland
• From the Island of Jersey • Most popular dairy goat breed
• Slightly red, deep brown or mixed • Queen of dairy goats due to its high milk yield
• Usually polled • Color is solid white
• For milk production, adaptable to wide range of
climatic and geographical conditions SHEEP

SAHIWAL BARBADOS BLACKBELLY

• From Pakistan • From the Island of Barbados

• Reddish brown without markings • For meat production
• Horned • Polled and erect ears
• Loose skin with large heavy dewlap, for milk and • Shades of brown, tan or yellow, all are highlighted
meat production with contrasting black underparts extending down the
inside of the legs
GOAT
CHEVIOT
ANGLO-NUBIAN
• From Cheviot Hills on the border of England and
• From England Scotland
• Dual purpose, for meat and milk • For wool production
• Roman nose, pendulous ears • Polled and erect ears
• Black, red, or tan are the most common colors • Creamy white color

BOER CORRIEDALE

• From Southern Africa - For meat production • From NZ and Australia

• Droopy ears • Dual purpose, for wool and meat
• Coat of brown and white • Polled
• Creamy brown to gray in color
FRENCH ALPINE
DORPER
• From the Alps
• For milk production • From South Africa
• Erect and medium-sized ears • Primarily for meat production
• Horned • Polled
• Color ranges from pure white through shades of • White in color with characteristic black head (dorper)
fawn, gray, brown, black, red, bluff, piebald as well as white head (white dorper)

KIKO DORSET

• Bred in NZ, Kiko mean meat in Maori language • From Oregon - Dual purpose for wool and meat
• For meat production • Polled
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 • White in color

ST. CROIX

• From US and British Islands and the Carribean

• Mainly for meat production
• Polled
• White in color

MENDELIAN GENETICS

Mendelian pattern of inheritance: refers to certain patterns of

how traits are passed from parents to offspring. Established by
the Austrian monk Gregor Mendel (father of genetics), who
performed thousands of experiments with pea plants in the
19th century.

Mendel discovered the fundamental laws of inheritance

1. Law of Segregation: offspring acquire one hereditary

factor from each parent
2. Law of Independent Assortment: different traits
have an equal opportunity of occurring together
3. Law of Dominance and Uniformity: offspring will
inherit the dominant trait, and can only inherit the
recessive trait if they Inherit both recessive factors TERMINOLOGIES

Mendelian Crosses GENETICS: the study of heredity and variation. Made up of

Deoxyribonucleic Acid (DNA).
Monohybrid Cross: one trait is being studied
HEREDITY: transmission of traits from generation to
Dihybrid Cross: 2 or more traits is being studied generation.

VARIATION: deals with genetic differences between

organisms.

GENE: the basic physical and functional unit of heredity.

Defined as a section of DNA that encodes for a certain trait.

ALLELE: specific version of a gene or combination/set of

genes with certain alleles being dominant over the other allele.
Usually in pairs (both inherited from parents).

GENOTYPE: set/combination of alleles responsible for the

unique trait or characteristic (BB, Bb, bb)

PHENOTYPE: the genotype's behavioral, biochemical,

morphological, or physiological manifestation (Brown eyes,
blue eyes).

LOCUS: specific location on a chromosome

HOMOZYGOUS: presence of two identical alleles at a

particular gene locus (BB, bb)

HETEROZYGOUS: presence of two different alleles at a

particular gene locus (Bb)

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DOMINANT: superior trait; masks the recessive trait. Usually Artificial Insemination: mating is done through artificial
denoted as capital letter (B) means.

RECESSIVE: inferior trait; will show only if both parents Methods of Breeding
have recessive traits. Usually denoted as lower-case letter (b)
A. Inbreeding: breeding of related animals
Genetic Improvement and Animal Performance B. Outbreeding: breeding of unrelated animals

Genetics: science that deals with heredity and variations Uses of Inbreeding

Animal Breeding: application of the different principles of a. Maybe used to determine the true genetic worth of
animal genetics to improve animal performance. animal
b. Can be used to select against a recessive gene present
Hybrid Vigor or Heterosis: the phenomenon in which in population of animals
hybrids formed between individuals of the same or closely c. Can be used only in the production of seed stock
related species are more robust or vigorous than their parents. d. It can be used to develop line for crossing purposes
Genetic Improvement: purposeful manipulation of the e. Can be used to determine the types of gene action
genetic constitution of animals which determines the that affect various economic traits.
expression of their inherent characters. Inbreeding:
Objectives of Animal Breeding A. Close breeding: mating of very closely related
1. Improve the quantity of production of farm animals and animals and can be track back to more than one
their products per unit of time. ancestor.
2. Improve the efficiency of production of farm animals B. Line Breeding: a mild form of inbreeding or mating
and their products. of more distantly related animals. It should be used
3. Improve the quality of farm animals and their products only in a purebred population of a high degree of
4. Improve the aesthetic value of farm animals and their excellence.
products. C. Backcrossing: offspring is mated back to one of its
parents
SELECTION
Types of Outbreeding
➢ process in which certain individuals in a population
are preferred to others for the production of the next Outbreeding:
generation. A. Crossbreeding: mating of two or more animals of
➢ can be done for a single trait and also for more than different breeds. This is where superior traits or
one character. hybrid vigor/heterosis comes from.
Process of Selection B. Upgrading: breeding of different breeds of animals
that involves 1 superior and 1 inferior breeds. This is
1. Natural: natural forces favor the survival of the most done in order to improve the performance of
fitted individuals/organisms offspring.
2. Artificial: application of human intervention to
improve existing breeds and strains. Systems of Crossbreeding

Selection does not create new genes but rather it increases the C.1. Two-way cross
frequency of desirable genes and conversely it decreases and C.2. Three-way cross
eventually eliminates the undesirable ones.
C.3. Four-way cross
Selection methods:
C.4. Rotational Cross
1. TANDEM: attempts to improve a breeding
population for several traits by selecting one trait at Animal Biotechnologies
one time for several generations, then another trait is
focused on for next breeding cycle or period (serial Artificial Insemination
improvement). Introduction of semen from a male with desirable traits into
2. INDEPENDENT CULLING: Two or more traits at females of the species to produce pregnancy. The collector
a time is measured; If one trait did not pass the will collect the semen through an artificial vagina and the
standard it will not be selected. semen will be deposited to the cervix of the fertile female
3. SELECTION INDEX: most applicable when animal.
selecting for more than 1 quantitative trait
simultaneously with their corresponding importance Estrous Synchronization
or weights. The higher the index, the better
Bringing together the female animal at the same time in the
performance we expect.
estrous cycle. Process of introducing hormones to a female
Breeding Systems/Mating Schemes animal

Mating System: tools that aid in animal practitioners in the • To attain higher reproductive performance
development of new breeds, strains and lines of animal • To be able to define breeding season that allow
species. They can be utilized to further improve existing calving to occur when the weather is conducive to
breeds or strains. high rates of calf survival.

Natural Mating: natural means of mating the animals.

Involves actual mating of male and female
PREPARED BY: DISNEY PRINCES
 • To match the seasonal availability of grass and forage Types/Sources of Animal Feeds
with the peak lactation demands imposed by the
growing calf. 1. Feedstuffs (Energy & Protein feedstuffs)
• To maintain short breeding seasons. 2. Concentrate feed supplements (Vitamins, Proteins,
& Minerals)
• To reduce heat detection
3. Roughages/Forages (Grasses & Legumes)
Multiple Ovulation and Embryo Transfer (MOET) 4. Non-conventional Feedstuffs (Crop residues or
crop by-products & Agro-industrial by-products)
An animal is allowed to superovulate by introducing the
follicular stimulating hormone (FSH) to the superior animal. FEEDSTUFFS
This will allow several egg cells to mature at the same time
hence, more egg cells will be fertilized. The fertilized cells or • Animal feed resources
zygote will then be harvested and a selection will be done to • Can be categorized as energy or protein feedstuffs
choose the best cells and inseminate it to the surrogate animal • Provides the specific needed nutrient of the animal
which will carry the pregnancy. Those will be the next
generation offspring.

Advantages:

• Maximized superior animal without using the the

superior animal itself
• Synchronized pregnancy

In-vitro Fertilization (IVF)

This technology allows the fertilization to happen in a ESSENTIAL AMINO ACIDS

laboratory or artificial environment.
are not synthesized by mammals and are therefore dietarily
Sperm Sexing essential or indispensable nutrients hence, commonly called
the essential amino acids or limiting amino acids.
The selection of sperm based on its sex (X sperm: female, Y
sperm: male) 1. Histidine
2. Isoleucine
Genetic Engineering or Recombinant DNA Technology
3. Leucine
techniques to construct new combinations of DNA molecules 4. Lysine
that do not exist naturally 5. Methionine
6. Phenylalanine
a. Splitting of DNA: Split enzymes chemically 7. Threonine
8. Tryptophan
b. Splicing: isolation of gene fragment from one organism
9. Valine
c. Recombinant DNA: new hybrid molecule called
NON-ESSENTIAL AMINO ACIDS
recombinant DNA inserted into an organism
The 11 remaining amino acids can be synthesized from other
d. Gene cloning: using somatic cell nuclear transfer, livestock
amino acids in the body and thus are called non-essential (or
breeders can create an exact genetic copy of an existing animal
dispensable) amino acids.
essentially an identical twin. Cloning does not manipulate the
animal’s genetic makeup 1. Alanine
2. Arginine
Selection Index = 240 + 100 (X1) – 50 (X2) – 19.7 (X3)
3. Asparagine
NUTRIENT SOURCES: CONCENTRATES, 4. Aspartic acid
ROUGHAGES AND SUPPLEMENTS 5. Cysteine
6. Glutamic acid
FEEDS 7. Glutamine
8. Glycine
• also called animal feed
9. Proline
• food grown or developed for livestock and poultry to
10. Serine
provide nutrients
11. Tyrosine
• Pasture grasses, hay and silage crops, and certain
cereal grains, are grown specifically for animals.
• Rice straw, corn stover, and molasses, are by-
products that remain after a food crop has been
harvested/processed for human use also known as
crop-by products or crop residues and agro-industrial
by-products.
• No single feed can provide all the animal’s nutritional
requirements
• Classified according to their physical characteristics
and nutritional properties. There are feeds that
provide more energy than proteins, or vitamins than
minerals, and vice versa.
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CONCENTRATE FEED AGRO-INDUSTRIAL BY-PRODUCTS

• added to animal feed or fed directly to animals. • by-products produced after processing of main
• provide extra nutrients such as vitamins, proteins, and agriculture product. It is low in fiber and high in
minerals. protein and energy as compared to crop residues.
Usually cannot be consumed by humans, as well.

FORAGES/ROUGHAGES

• Defined as the edible parts of plants that provide feed

for livestock, especially ruminants. Can be categorized Simple Feed Formulation
as grasses or legumes.
• Nutrient composition is an obvious and major Animal nutrition: the science of formulation of feeds for
difference between grasses and legumes. animals that produce food (e.g., meat, milk) or nonfood
• Grasses tend to have more digestible fiber than legume materials (e.g., wool). It is an integrative science, as it deals
plants. with the different steps by which the animal assimilates feed, or
• Legumes have more leafiness with less structure. Due food, and uses it for its growth, health, and performance.
to their abundant leaves, they often have more protein, Nutrients: chemical elements or compounds present in feed
energy and micronutrients as compared to grasses. that support health, basic body maintenance, or productivity.
Legumes are also able to form a symbiotic relationship
with nitrogen-fixing soil bacteria called Fundamental nutrients: water, carbohydrates, protein, fat,
rhizobia/rhizobium. The result of this symbiosis is to vitamins, and minerals.
form nodules on the plant root, within which the
bacteria can convert atmospheric nitrogen into Feed formulation: a process of combining different feed
ammonia that can be used by the plant. ingredients in proper proportion to come up with a feed mix
that, when fed in right amount, will adequately satisfy the
nutritional requirement of an animal at a particular stage of
production.

Balanced diet/Balanced ration: the output of feed formulation

Energy Digestibility

Energy: expressed as digestible energy (DE), metabolizable

energy (ME), or net energy (NE) by considering the loss of
energy during digestion and metabolism from gross energy
(GE) in the feed, as follows:

Gross energy (GE): the amount of energy in the feed.

Digestible energy (DE): the amount of energy in the feed

minus the amount of energy lost in the feces.

Metabolizable energy (ME): the amount of energy in the feed

minus the energy lost in the feces and urine.

Net energy (NE): the amount of energy in the feed minus the
energy lost in the feces, urine, and in heat production through
digestive and metabolic processes, i.e. heat increment.

BREAKDOWN OF ENERGY USAGE

CROP RESIDUES/CROP BY-PRODUCTS

• fibrous by-products mainly from crop

cultivation/harvest which is low in protein (3-13%
of DM), fermentable energy, mineral and organic
matter digestibility. Cannot be consumed by
humans

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Nutrient Analysis of Feedstuffs

Nutrient analysis: serves as a system to analyze the feed and

the needs of the animal, enabling producers to optimize nutrient
utilization in feed and helping researchers relate to animal
performance, tackle issues of underperformance, and reduce
food production costs.

Why Perform Nutrient Analysis?

Animal nutritionists need to know the nutrient components of

the feed or the raw materials used in ration formulation to
formulate the right or appropriate diet for the animals.

1. Analytical Method: specific for a given element (e.g.,

N, P), compound, or group of compounds.
2. Proximate Analysis: based on the elimination of water
from the feed and then the determination of five
proximate principles in the remaining dry matter
(DM). They are as follows, and their names refer to
specific proximate principles:
a. Crude Protein: A measure of the amount of protein in
a feed determined as the amount of nitrogen multiplied
by 6.25
b. Ether Extract: Ether-soluble materials in feed include
different organic compounds that are soluble in
organic solvents.
c. Ash: residue remaining after all the organic nutrients
have been burned off/oxidized completely in an oven
at 500°-600° C for 2-4 hrs.
d. Crude Fiber: estimates the indigestible fraction of feed
or those fractions of the feed that are fermented in the
hindgut by microbes.
e. Nitrogen-free Extract: designed to provide an estimate
of water-soluble polysaccharides (sugars, starch).

Technical Terms

CRUDE PROTEIN: procedure to estimate crude protein.

Developed by a Danish chemist, Johan Kjeldahl and is
commonly known as “Kjeldahl” procedure. The Kjeldahl
analysis depend on the measurement of nitrogen (N) in the raw Animal health refers to the physiological well- being of an
material. animal.
To convert the measured N content of the test material to crude Disease is defined as any deviation from the normal health in
protein, a calculation factor of 6.25 is applied. which there are marked physiological, anatomical and chemical
Crude Protein (CP) = Nitrogen x 6.25 changes in the animal’s body.

This is based on the fact that all proteins contain about 16% N Components of a Sound Herd Health Program
or 16 g of N comes from 100g (100/16=6.25) • Herd Management
Example: Soybean N content = 7.35. CP= (N x 6.25) = (7.35 x • Housing and Feeding
6.25) = 45.9g
• Health Protocols
DRY MATTER (DM): A dry matter (DM) test estimates
moisture. The higher the DM, the lower the moisture. DM is Sample of Herd Health Program for Goats
determined by drying the test material at 105° C overnight in an
oven.

PERCENT DRY MATTER (% DM)= Dry weight / Fresh

weight * 100

Ex: Fresh weight = 2 kg. Dry weight = 0.7 kg

% DM = (0.7 kg/2.0 kg)*100 = 35%

TOTAL DIGESTIBLE NUTRIENT (TDN): The sum of the

digestible fiber, protein, lipid, and carbohydrate components of
a feedstuff or diet. TDN is directly related to digestible energy

PEARSON SQUARE: The 'Pearson Square' is a tool that can

be used to calculate the portion of two feeds needed to meet
protein or energy requirements of an animal
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 Ears: Pigs’ ears are normally alert and pointed except in certain
breeds such as Landrace. Ears should be devoid of any
swellings, parasites or injuries.

Nose: The nose should be straight without deviation left or

right, cool and moist without lesions or blisters

Mouth: Pigs that mouth-breathe, show signs of labored

breathing, dog sitting, sneezing, coughing (including thumping)
or wheezing are potentially compromised (10). These signs may
indicate respiratory disease (infectious or noninfectious) or
Space Requirement for Broiler & Layers irritation caused by poor air quality.

Under litter & slatted flooring Body: Observation of body condition and conformation should
be made from nose to tail. The top-line should be level and not
arched. An arched back may be a sign of pain or skeletal
deformity. The belly should appear well fed and free of unusual
swellings.

Skin and hair: A pig’s skin and hair should be smooth, clean,
flat and uniform. Fuzzy hair coat, lumps, bumps, sores, scaly
skin, bald patches, or a rough, dull uneven coat and reddened
skin may have developed from parasites, infection, fighting or
nutritional deficiency. Raised skin lesions, a greasy-appearance,
or bruising is also abnormal.

Sample of Deworming & Delousing Program for Swine Physical Characteristic of a Healthy and Unhealthy Goat

Healthy goats

• Clear bright eyes with pink membranes around the

eyes
• Alert attitude
• Straight and strong legs
Sample of Vaccination Program for Swine • Normal stand
• With good appetite
• Chews cud regularly
• Shiny haircoat with hair that is pliable, not dry or
brittle
• Feces and urine easily passed and normal in
appearance
Physical Characteristic of a Healthy and Unhealthy Bird • Temperature, pulse rate and respiration are in
normal range
Eyes: Chicken eyes should be clear and shiny. When a chicken
is alert and active, its eyelids shouldn’t be showing. You Unhealthy Goats:
shouldn’t see any discharge or swelling around the eyes. • Dull eyes
Nose: Both nostrils should be clear and open, with no discharge • Poor body condition
from the nostrils. • Difficulty walking or standing
• Hunched up
Mouth: The chicken should breathe with the mouth closed, • Rough hair coat
except in very hot conditions. If cooling the bird doesn’t make • Lack of cud chewing
it breathe with its mouth closed, it is ill. • Loss of appetite
• Loose stools
Wings: The wings of chickens should be carried close to the
body in most breeds. The wings shouldn’t droop or look
twisted.

Feet and toes: The three front toes of chickens should point
straight ahead, and the feet should not turn outward. The hock
joints shouldn’t touch, and the toes shouldn’t point in toward
each other. Chicken feet shouldn’t be webbed (webbing is skin
connecting the toes).

Physical Characteristic of a Healthy and Unhealthy Pig

Eyes: Healthy pigs should have bright, open eyes with pink
eyelids. Pigs with dull, sunken, cloudy, twitching, or irritated
eyes are not normal. Excessive redness, inflammation, white or
yellow (purulent) discharge, or lack of color around the eye may
indicate a sick animal.

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Common Diseases of Livestock and Poultry

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