© Sam obare 1

2. LIVESTOCK PRODUCTION 4.
(LIVESTOCK REARING
PRACTICES)
28-Jul-21
Routine livestock rearing practices
2

1. Feeding. 6. Tooth clipping.

2. Parasite and disease 7. Culling.
control. 8. Dehorning.
3. Breeding practices. 9. Shearing.
4. Identification. 10. Castration.
5. Debeaking

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1. FEEDING. Good hygiene practices in

Importance of proper feeding livestock feeding.
1. For faster and early maturity. 1. Cleaning feeders.
2. To produce high quality products. 2. Cleaning waterers.
3. To increase 3. Providing fresh water.
yields/performance/production. 4. Providing fresh feeds.
4. To provide resistance to diseases. 5. Providing adequate waterers.
5. To reduce the cost of production/are 6. Providing adequate feeders.
economical to keep.
7. Providing clean water.
8. Providing clean feeds.

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a) FLUSHING- This is the giving of b) STEAMING UP- this is the

high quality feeds to an animal practice of providing extra feed of
shortly before and after mating. It high quality to an animal during the
is commonly done in sheep and last weeks of gestation/ pregnancy.
pigs. Reasons/advantages/importance
Reasons for flushing. of steaming up.
1. Increase conception rate due to 1. It provides nutrient for maximum
increase in rate of ovulation. foetal growth.
2. It facilitates implantation of the 2. It increases and maintain high milk
zygote in the uterus. yield after birth.
3. It increases lambing percentage and 3. It builds up energy for parturition.
increases chances of multiple 4. It helps to promote good health of
births. the mother.
5. It ensures giving birth to a healthy
young one/animal.
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c) CREEP FEEDING- this is the Qualities of a good creep feed.

feeding of young ones from birth 1. Highly digestible.
to weaning.
2. High in energy content.
The importance of creep
feeding. 3. Highly palatable.
1. It leads to higher weaning 4. Contain high digestible crude
weight. protein.
2. It prevents a stop/ check in 5. Rich in minerals e.g. iron and
growth because the piglets do calcium and vitamins e.g. Vit
not rely on the sow's milk alone. A, B complex and D.
3. It helps in full development of
the digestive system.
4. It prevents over-suckling of the
mother.
5. To obtain a faster growth rate.
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Rearing practices that necessitate 2. PARASITE AND DISEASE

handling of piglets. CONTROL PRACTICES.
1. Drenching/treatment/vaccinatio  They include:
n. A. Vaccination.
2. Detailing. B. Deworming.
3. Castration. C. Hoof trimming.
4. Tooth clipping. D. Docking.
5. Identification. E. Dipping/Spraying.
6. External parasite control. F. Dusting.

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A. Vaccination- This is the Methods of introduction/

administration of vaccine into administration of vaccines.
an animal's body to provide 1. Through the eyes.
immunity against a particular
disease. 2. Through the mouth/ orally.
 A vaccine is the preparation of 3. Through the nose/ nasally.
dead, weakened or altered 4. Through the cloaca.
disease-causing agents or 5. Through injections.
pathogens.
 When a vaccine is injected into
the body of an animal, it causes
the production of antibodies
which help to fight disease-
causing organisms.

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Types of vaccines. Properties of a good Vaccine.

i. Live Virulent Vaccines.-they i. Immunity it produces should be as
contain active pathogens. good as natural immunity.
ii. Live Attenuated Vaccines- ii. Should have a longer keeping/shelf
life.
they contain pathogens whose
iii. Should be easy to administer to the
ability to cause disease has animal.
been reduced.
iv. Should have no side effects when
iii. Killed or Dead Vaccines- inoculated.
contain dead/killed pathogens. v. Should be compatible with the
iv. Toxoids- they are vaccines other vaccines given to the animal.
that are obtained from toxins. vi. A single dose should produce life
long immunity.

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Care in handling vaccines. B. DEWORMING

1. Vaccines should be kept  This is the process of
under freezing temperature administration of drugs to
(-20- 4 degrees) control internal parasites.
2. Vaccination equipment  This is done orally by the
should be sterilized by use a bolus gun (for solid
boiling. drugs), dosing/drenching
3. Correct dosage should be gun/narrow necked bottle
given. (for liquid drugs).
4. The route of administration
should be correct.

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C. HOOF TRIMMING- This Reasons/importance of

is the cutting back of hoof trimming.
overgrown hooves. i. Facilitates easy movement.
Effects of overgrow hooves. ii. Controls foot rot disease.
i. Cracking of hooves. iii. Prevents the males from
ii. Bleeding of the hooves. injuring the females during
iii. Rotting of the skin due to mating/tupping.
accumulation of dung.
 Tools used for hoof trimming
include hoof trimming
knife, hoof rasp,hoof
cutter.

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D. DOCKING/TAILING- Methods of docking.

this is the removal of tail/ 1. Elastrator and rubber
dock. It is done 7-14 days ring- the elastrator opens
after birth. the rubber ring which is
Importance / reasons for placed on the tail. It is done
docking between 1-2 days after birth.
i. Facilitates mating/ tupping. The tail normally drops off
in 7-10 days.
ii. Facilitates a good fat
distribution in the body
iii. Prevents blowfly infestation.

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2. Burdizzo and knife- 3. Knife- lambs are tailed

the burdizzo is used to with a sharp knife. Mild
crush the tail, which is antiseptic is applied.
then cut off with a The lambs are best
knife. tailed when 7-10 days
 An antiseptic powder/ old.
spray is applied to 4. Hot iron- the hot
prevent infection. iron is placed between
 Lambs are usually 2-3 the vertebrae joints to
weeks old. cut the tail.

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Placement of Crushing with a

rubber ring burdizzo

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Cutting off the tail

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E. Dipping and F. Dusting- involves

spraying- Involves application of powder
application of liquid chemicals to control
chemicals to control external/ ecto
external/ ecto parasites parasites.
e.g. ticks, lice, fleas,  It is done using a duster
mites. It is done using a on the animal body or to
bucket sprayer, stir up the house where the
pump, knapsack animal lives.
sprayer.
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The procedure of hand 6. Spray under the tail head and

spraying. the area around the anus and
1. Spray the back/top line from vulva.
base of head to the tail end. 7. Hold the tail switch on the
2. Spray the sides in a zigzag rump and spray it thoroughly
motion to trap and retain the to ensure complete wetting.
wash from the backline. 8. Spray the neck and the foreleg
3. Spray the belly with the nozzle from the flanks to the heels.
facing upwards. 9. Spray the head and face making
4. Spray the scrotum/udder and sure that the bases of the horns
hind flanks carefully. are thoroughly wetted.
5. Spray the hind legs up to and 10. Spray inside of the ears.
including the heels.

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3. BREEDING PRACTICES- b. Tupping and serving-

They are carried out to tupping is the act of mating
enhance successful breeding. in sheep and goats while
 They include: serving is the act of mating
in cattle and pigs.
a) Crutching and ringing-
Crutching is the cutting of  Teaser rams are introduced to
wool around the external a flock of ewes some weeks
reproductive organs of sheep before tupping to:
to prevent infection and 1. To induce heat in ewes.
facilitate mating. Ringing is 2. To accelerate ovulation.
the practice of trimming
wool around the sheath of
the penis of the rams to
facilitate mating.

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c. Raddling- This is the practice Study question.

of smearing the paint on the Name two practices that are carried out
belly of the ram so that when it when preparing ewes for mating.
serves the ewe, it transfers the i. Flushing.
paint.
ii. Crutching.
Importance of raddling. iii. Treatment against
i. To help identify rams which parasites/diseases.
have mated with ewes/those
incapable of mating.
ii. To identify ewes that have been
served/fertile/those that are
infertile/not served.

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4. IDENTIFICATION- This iii. To facilitate feeding.

refers to giving an animal iv. To facilitate proper record
unique identification marks. keeping.
Importance/ Reasons for v. To facilitate culling.
identification.
vi. For tracing purposes.
i. To facilitate selection and
breeding.
ii. To facilitate disease control
and treatment.

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Methods of identification
a) Ear-tagging- plastic or
metal tags bearing the
numbers or letters are fixed
on the ears of the animal.
 The tags are fixed using ear

tagger.

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b) Tattooing- This involves

making tattoo
marks/shapes/ numbers/
letters on the animal skin
with a permanent ink/dye.
 The marks are put on light
coloured parts of the skin e.g.
ear, udder, muzzle using a
tattoing machine. It is suitable
for pigs and rabbits.

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c. Neck strap and chain-

It involves hanging a piece of
wood/ metal with different
shapes/ numbers/ letters
around the neck of the
animal using canvas, leather
strap or metal chain.

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d. Ear notching- involves making

different shapes/ notches on the
animal ear using an ear notcher.
 Each shape stands for a certain value.
When all the values represented by the
shapes are added together, they give the
number or identity of the animal.
Disadvantages/ limitations/ why it is
not recommended/ discouraged.
i. It is painful.
ii. It causes wounds which act as a route
for secondary infection.

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e. Branding- involves marking of

animals on the skin using permanent
marks.
 It is usually done using a hot iron. The
marks are usually made below the
hock or on the side of animal jaw.
Limitations.
i. It is painful.
ii. It reduces the quality of hides and
skins.
iii. It may cause wounds that may act as
a route for secondary infections.

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5. DEBEAKING- This is the cutting of the upper

beak of birds.
 A third of the top beak is cut with the use of a
debeaker, knife, scissors or hot iron.
 The hot iron is recommended because it
cauterizes the wound/ prevents bleeding/
prevents infection/ sterilizes the wound.
 It is done to control vices in poultry i.e. egg
eating and cannibalism.
Procedure.
i. Restrain the bird.
ii. Open the mouth and put a finger in between
the beaker.
iii. Cut a third of the upper beak using a debeaker.
iv. Causterize the cut to minimize bleeding.
v. Release the bird.
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6. TOOTH CLIPPING- This Reasons for tooth clipping.

is the cutting or removal of i. To avoid causing injuries on
needle like teeth / canine
teeth/ fangs the piglets are the teats by piglets while
born with. sucking.
 It should be carried out a day/ ii. It helps to control mastitis.
24 hours after farrowing using iii. It prevents the piglets from
a teeth clipper/cutter or hurting each other when
pliers.
fighting.
iv. It prevents the piglets from
hurting the farmer when
carrying out routine practices
e.g. castration, deworming
e.t.c.

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7. CULLING- This is the removal iii. Poor/Low production.

of unproductive animals in the iv. Physical deformities.
herd or flock.
v. Hereditary defects.
 The male animal culled are

castrated and fattened and sold for vi. Poor mothering ability.
meat while females are removed vii. Poor fertility/infertility/
directly and sold for meat. inability to produce
Factors to consider/ Reasons young ones.
for culling livestock/ factors viii. To avoid inbreeding
that necessitate culling.
i. Poor health.
ii. Old age.
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8. DEHORNING ANND iii. For easy transportation and

DISBUDDING- feeding because they
Dehorning is the removal occupy less space.
of horns in cattle while iv. Prevent destruction of
disbudding is the farm structures.
removal of horn buds in
young animals/cattle.
Reasons for
dehorning/disbudding.
i. To avoid injuring the each
other
ii. To make the animal docile
and easy to handle.

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Methods of dehorning/ iii. The animal is restrained

disbudding. for ½ an hour to prevent
a) Use of caustic potash the paste from getting
into the eye or rubbing
stick/ potassium off.
hydroxide. iv. The animal is released
Procedure.
i. Hair around the horn
bud is clipped off.
ii. The bud is rubbed
with caustic potash
paste.
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b) Use of a hot d) Use of an elastrator and

iron/disbudding iron- rubber ring- Rubber
The dehorning iron is rings are fixed at the base
burnt until it is red hot, of the young horns which is
then pressed on the horn gradually cut off.
buds to scoop the buds. e) Use of dehorning
c) Using a dehorning collodion- it is applied on
wire/saw- The grown the horn bud using a piece
horns are cut hack saw/ of cloth and the chemical
tenon saw/ twisted wire. eats away the horn bud.
Fly repellant is applied on
the wound to keep away
flies.

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9. SHEARING- This is the cutting of 10. CASTRATION- This is the

wool from the body of woolen process of making male animals
animals e.g. sheep, wool (mohair) unable to breed.
goats and Bactrian camels using
wool shear. Reasons for castration:
Precautions taken when shearing in i. To control breeding diseases
sheep. e.g. brucellosis, vaginitis.
i. Complete cuts should be made ii. To control breeding.
ii. Shearing should be done on clean iii. For faster growth rates.
floor (without grease/ vegetable
oil). iv. To increase the quality of meat
(by removing unpleasant smell
iii. Shearing should be done using a especially in goats).
clean equipment.
iv. Care should be taken to avoid v. To control inbreeding.
cutting body parts e.g. skin,
testicles, udder, vulva or penis.

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Methods of castration.
a) Open method/ use of
knife/scalpel- This involves
making a cut on the scrotum
and removing the testicles. It is
done by use of disinfected knife
or sterilized to avoid infection.
 It is done on bull calves, male

kids, male piglets, cocks

and rabbits
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b) Closed/ bloodless method- it is ii) Use of burdizzo- The jaws of

done by: burdizzo are used to crush the
i) Use of elastrator and rubber ring- testicles. Lambs and kids are
Rubber is applied on the scrotum of kids castrated using a burdizzo 6
and lambs when they are 3 days old. weeks after birth while bull calves
Reasons why farmers prefer using 6 weeks and above.
elastrator and rubber ring. c) Caponization- this is the method of
 It is bloodless. making male birds lose their male
characteristics. It is a method used to
 It is less painful. castrate cocks.
 It is less stressful Methods /ways of caponization.
 Less skills are required. i) Injecting a hormone called stilbestrol
when birds are one day old.
ii) Implanting pellets of female hormone
underneath the skin of the neck (to
suppress the male hormone).
iii) Open/ surgical method.

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Management of cows during
parturition/ calving down.
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 The gestation period normally 5. Let the cow lick the calf dry to
lasts 275 - 285 days. stimulate blood circulation in
Management. the calf.
1. Put an in-calf cow in the nurse 6. Tie, cut and disinfect the navel
paddock a week to parturition. cord using a sterilized scalpel.
2. Keep a close watch on the cow 7. Weigh the calf and record the
and provide assistance when it birth weight.
is needed. 8. Ensure that the calf sucks
3. Do not disturb the cow when colostrum within 8 hours after
calving down, but stand nearby. birth by assisting it locate the
teats.
4. After birth, ensure that the calf
is breathing/apply artificial 9. After suckling, remove the calf
respiration. and place it in a warm place
during chilly/cold weather
conditions.
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10. Dispose off the after Practices carried out on

birth/placenta. newly born calf with
11. Provide the cow with a lot of breathing difficult.
water after calving down. i. Place salt on the tongue.
12. Provide high quality feeds to ii. Pour cold water on head
regain the energy lost. and chest to activate the
13. Provide a shelter(calf pen) nerves.
for housing the calf. iii. Clear mucus from the
nostrils.
iv. Hold the calf upside down
with hind legs and swing it.
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Signs of complications during the Types of calving complications.

process of calving down. 1. When one or both fore legs are bent
i) A long delay in the appearance of the backwards or the head protrudes.
calf once the water bag breaks. 2. If the head is twisted backwards to
ii) If calving is taking more than 3 hours either side.
after some parts of the calf appear. 3. Breech presentation of the calf.
iii) If the calf is coming out abnormally This is the situation where the rear of
e.g. rear parts trying to come out the calf comes out first instead of the
first/breech presentation. fore legs.
iv) If the cow is in distress e.g. there is no 4. When the whole reproductive tract is
sign of water bag after many hours of twisted.
straining.
v) Only one limb appearing after the
water bag has burst.
vi) Discharge of smelly fluid indicating
death of the calf.

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Management of pigs during
parturition.
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 Parturition in pigs/sows is called 5. Provide a farrowing crate so

farrowing. that the piglets are born.
 The gestation period is 4 6. Create a creep area with infra-
months. red light to keep the young
Management. piglets warm and protects
them from pneumonia.
1. Deworm the sow to control
endo parasites. 7. Feed the sow entirely on bran
two days to farrowing which
2. Wash and spray the sow against acts as a laxative.
ectoparasites.
8. Ensure the piglets are breathing
3. Take the sow to the farrowing properly.
pen one week before the
expected date of farrowing.
4. Clean and disinfect the
farrowing pen.

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9. Ensure the piglets suckle Reasons why piglets are weighed

colostrum within 6-12 hour immediately after farrowing.
after birth.
10. Ensure the piglets are safe by 1. For selection purposes.
moving them away from the 2. To know the weight
sow as each is born. gain/determine growth rate.
11. Tie, cut and disinfect the navel 3. To determine the genetic
cords of the piglets by applying
iodine solution. potential of the sow.
12. Weigh each piglet and record 4. To determine the level of
the birth weight. management of the sow during
13. Remove and dispose the after- gestation period.
births and any stillborns. 5. To determine the sow’s
14. After parturition provide high mothering ability.
quality feeds and clean water.
© Sam obare 28-Jul-21
Management of goats during
parturition.
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 In goats, gestation period is 150 5. Tie, cut and disinfect the navel
days. The females are called cord using iodine solution.
nannies and parturition is called 6. Weigh the kid and record the birth
kidding. weight.
Management. 7. Ensure the kid sucks colostrum
1. Place a nanny in a clean pen a few and assist it to locate the teats if
days before kidding. necessary.
2. Provide plenty of water and dry 8. After sucking, take the kid to a
beddings. warm place during chilly weather
3. Do not disturb the nanny during conditions.
labour but provide assistance 9. After kidding, provide a lot of
during prolonged labour. water and high quality feeds to
4. After kidding, let the nanny lick regain the lost energy.
the kid dry of the mucus cover,
especially on the nostrils.

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Reasons why kids are weighed Management of sheep during

after birth. parturition.
i. To manage market weight.  In sheep, parturition is called
lambing and gestation period is 21
ii. To determine birth weight. weeks/150 days. The female sheep
iii. To determine growth rate. is called ewe.
iv. To manage feeding. Management.
v. To determine weaning stage. 1. Place the ewe in a separate pen (a
lambing pen) or nurse paddock.
vi. To determine mothering
2. Provide a lot of water in the pen.
ability.
3. Do not disturb the ewe but
provide assistance when necessary.
4. Ensure that the lamb is feeding.
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5. Tie, cut and disinfect the Types of lambing.

navel cord. a) Drift lambing-This is
6. Weigh the lamb and record where all pregnant ewes are
the birth weight. put together in one
7. Ensure that the lambs suck paddock and then separated
colostrum. as they lamb down.
8. Provide a lot of clean water b) Pen lambing- In this
to the ewe after lambing. method, the ewes are
separated from others after
9. Give laxative feeds to showing signs of lambing.
remove foecal matter.
 They are then put in their
own individual clean pens to
lamb down under
supervision.
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Importance of lambing pen. Reasons why ewes disown

i) The pen ensures the new their lambs soon after
born lamb is not trampled lambing.
on by other sheep. 1. Painful udder.
ii) The pen prevents the lamb 2. Too weak lambs after birth.
wandering away from the 3. Poor maternal instinct/poor
ewe and getting chilled. mothering ability.
iii) The pen helps reduce the
disowning of lambs.

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Management of rabbits during
parturition.
48

 Parturition in rabbits is 3. Do not disturb the doe.

called kindling. Gestation 4. Feed the doe on enough
period is 28-32 days and protein feeds.
the female rabbit is called
doe. 5. Provide clean water ad
libitum.
Management.
1. Put a nest box inside the
cage, five to seven days
before the kindling date.
2. Remove any dead
kindlings after 1 or 2
days.

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BEE KEEPING (APICULTURE).
49

Importance of keeping Types of bees

bees/apiculture. a) The African wild bee.
1. They produce honey is used as Characteristics.
high energy food, sweetener in
beverage and soft drinks and i. Well adapted to local
medicine (to dress fresh conditions e.g. high
wounds). temperatures.
2. Honey and beeswax are sold to ii. Has high flying power has can
earn income for the farmer. fly for long distances.
3. They require little capital and iii. It is more active in search for
land to keep. water and food and protection
of hive.
4. They are pollinators for many
crops. iv. It is fairly resistant to diseases.
v. It is aggressive if man handled.

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b) The European bee. A. THE QUEEN

i. More gentle and larger that  There is only one queen in any
African bee. given bee colony also referred to
ii. Less active and less aggressive. as the mother bee of the
colony.
iii. It is very susceptible to
 It is the largest of all bees in the
common bee diseases.
colony.
BEE COLONY
Functions.
 Bees live in a colony (also
called a swarm or flight). 1. Laying eggs.
 A colony of bees is made up of:
2. Produces a queen substance
called pheromone which
a) 1 queen. keeps the colony together and
b) About 300 drones. for
c) About 60,000 worker bees. identification/communication.

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 Under favourable conditions, the B. THE DRONES

queen can lay between 1,500 to 2,000  Drones are male bees and are usually
eggs per day. about 300 in a given colony. Drones
 Mating occurs during the nuptial flight have longer and more hairy bodies
in the air. The queen stores the sperms than the workers. Drones do not
in a sac called spermatheca in her have stings.
abdomen and hence mates only once in Functions.
her life time.
1. They fertilize the queen.
 When the queen releases the sperms
stored in spermatheca onto an egg, 2. They control the temperatures or
fertilization occurs and the eggs cool the hive (by flapping their
hatch into worker bees. wings at vey high speed).
 If she does not release the sperms, the Note: Once a drone has fertilized a
eggs develop into drones. queen, it is normally killed by the
worker bees upon return to the hive.

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C. THE WORKER BEES 4. They protect the hive from

 These are sterile female bees in a
intruders.
colony and are about 60,000 in 5. They collect nectar, pollen
number. They are the smallest in grains, resins and water used to
size. make honey.
Functions. 6. They make honey and bees
1. They clean the hives. wax.
2. They nurse and feed the 7. They act as scouts/look for
queen , drones and the new locations/home during
larvae/young bees/brood. swarming.
They secrete royal jelly used
as food for the queen and
brood
3. They build combs and seal the
crevices and cracks in the hive.
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The life cycle and work of a bee.
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 Fertilized queen move  Each larva spins a cocoon

from one cell to another and after 2 days it moults
laying an egg in each. into a pupa.
 Eggs hatch into larvae  The pupa becomes a
after 3 days. young bee after 10 days
 The larvae are fed (by and emerges from a
worker bees) on special cocoon.
pulp, then a mixture of
pollen and honey

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Creation of a new queen.
55

 A colony needs a new queen  The queen then crawls out of the
when the old queen disappears cell after about 16 days.
or becomes feeble, or dies.  After the young queen emerges
 The workers then select a larva from the special cells, she is fed
to become a queen. on honey.
 They feed this larva on royal  The queen then leaves the hive to
jelly only. mate with one or several (up to
 At the same time, other workers 7) drones.
build special cells for the queen Note:
to grow.  A queen can live for as long as 5
 After about 3 days, the eggs years and lay up to one million
hatch and the queen larva moults eggs during her life time.
into a pupa after sometime.

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Siting of the apiary.
56

 An apiary is a place where 3. Well sheltered place- the

beehives are placed. beehives should be protected
Factors to consider when siting from strong sun and wind.
the apiary. 4. Away from noise and other
1. Availability of water- disturbances- to avoid
should be sited near the water swarming or making them
sources. If water is not available aggressive.
in a 3km radius, sugar 6. Away from human beings
solution/ syrup is placed close and livestock- should be
to the hives in containers. sited away from homesteads,
2. Availability of flowers- pastures and busy roads.
should be sited near flowers for
nectar collection

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57

Types of Beehives. Advantages of the Kenya Top Bar

 They include: Hive.
1. Log Hive.
1. Top bars can be removed and replaced
to inspect the combs.
2. Box Hive. 2. Honey combs are harvested without
3. Langstroth hive. disturbing the brood.
KENYA TOP BAR HIVE (KTBH). 3. Good quality honey is harvested
without brood combs.
 The Kenya Top Bar Hive has a series of 27 top bars
arranged to form the top of the hive. 4. More wax is harvested because combs
are not returned to the hive.
 The bees attach their combs to the bars which can be 5. It is easy to construct and repair.
removed for examination.
6. It utilizes the queen excluder to
 If the bees are to be fed, a feeder box replaces one of separate honey combs from the brood
the top bars to leave about 26. combs.
 Again another top bar can be replaced with the queen 7. It is cheap to construct the hive.
excluder to restrict the queen from laying eggs on all 8. It is cheap to extract honey.
the top bars, thus ensuring high quality honey which
is not mixed with brood.
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58 © Sam obare 28-Jul-21
59 © Sam obare 28-Jul-21
60 © Sam obare 28-Jul-21
61 © Sam obare 28-Jul-21
62 © Sam obare 28-Jul-21
Stocking the bee hive.
63

 This refers to introducing bees 3. Use a catcher box

into a new bee hive.  This is a small box placed near
Ways of stocking a hive. a bee cluster.
1. Smear a hive with an aromatic  When bees collect in it,
old comb to attract bees. transfer the box close to the
2. Transfer a swarm cluster to a hive bees will move to the hive.
new hive using a catcher 4. Place the hive in a convenient
/swarm net. area to increase the chances of
N/B a swarm occupying it.
 Catching of bees is best done in
the morning when it is cool
and the bees are less active.

© Sam obare 28-Jul-21

64 © Sam obare 28-Jul-21
65

Materials collected by bees. Management of bees in the

1. Nectar-This is a juice collected hive/apiary.
from flowers used to make honey. 1. Supplementary/extra
2. Pollen-This is collected from feeding the bees.
flowers by the pollen bag on bees  Provide syrup (sugar solution) and
and is used to feed the brood. water near the hive.
3. Propolis-It is collected from Reasons for feeding bees.
trees and is used to fill the cracks
and crevices in the hive. i) To maintain the colony- well fed
bees do not have the tendency to
4. Water-It is essential for the swarm and leave the hive.
survival of bees.
ii) To encourage multiplication- a
well fed queen breeds regularly.
iii) To supplement what bees get
from flowers- this is done during
dry seasons when flowers are few.

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66

Reasons for keeping syrup 2. Predator and pest control.

(sugar solution) in the  Pests include:
apiary/close to the bee hive.
a) Honey badgers- Honey
1. To maintain the bees during badgers are strong animals
scarcity. which enter unsecured hives
2. To attract bees to the new bee and cause a lot of destruction.
hive.  They cause damage to the bees
3. To encourage multiplication of and their products.
bees. Control.
4. For easy access to the feeds. i. Suspend hive on wires to
guard off honey badgers.
ii. Ensure there are no cracks and
crevices on the hives.

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67

b) Ants. d) Predatory birds.

 Ants (especially, army ants) cause  Control predatory birds which eat
great damage in the hive by making bees or honey.
holes on it.  This can be done by placing of
 Control the ants by suspending meshed wire netting near the
the hives, using chemicals like entrance to the hive or by use of
creosote and allow no scarecrows.
vegetation touch the hives. e) Bee louse.
c) Wax moth.  Bee louse lays eggs on the combs
 Wax moth larvae make tunnels in which hatch into larvae.
the honey combs destroying the  The larvae damage the combs.
broods.
 To control the bee louse, place a bit
 They contaminate honey with their of creosote into the smoker and puff
excreta. into the hive.
 Remove and dispose infested combs
properly.
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68

3. Disease control. SWARMING OF BEES.

 The common diseases of bees  A swarm of bees is a colony or
are: part of it that is in flight.
1. Acarive. Reasons for swarming.
2. American foul Brood. 1. Shortage of food and water in
 These diseases are controlled their surroundings.
through: 2. Outbreak of diseases and
i. Proper feeding of bees. parasites.
ii. Proper construction of the 3. Damage of brood combs.
hives to prevent damp 4. Lack of adequate ventilation.
conditions in the hive. 5. Dampness and bad smells.
6. Sick or infertile queen.
7. Overcrowding.

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Process of swarming.
69

 After leaving the hive, bees alight  During this flight the queen
on some branch and await the moves vertically followed by the
return of a scout or messenger drone and mating takes place.
bee.  The first flight when mating takes
 The type of dance the messenger place is known as the nuptial
bee displays indicates the flight.
condition of the area surveyed.  Sometimes a cluster of bees
 It leads the cluster towards the decide to leave the hive because
area where they are going to of unfavorable conditions.
settle.  This is referred to as
 Swarming may take place with or absconding.
without the queen.
 When a new queen is prepared, a
cluster of bees take the queen
and the drone for the first flight.
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70 © Sam obare 28-Jul-21
71 © Sam obare 28-Jul-21
Handling Bees.
72

Points to remember when 5. Movement towards the hive

handling bees. should be made quietly to avoid
1. Bees should not be frightened alerting them.
as doing so makes them wild 6. When stung, the beekeeper
and sting. should not run away or throw
2. Beehives should not be the combs down.
approached from the front. 7. The bee sting should not be
3. A smoker must be used rubbed. A sharp nail of razor
properly. 2 or 3 puffs are first blade should be used to scrap it
blown round the hive. After a off. Pressing causes the poison
few minutes smoke out directly bag of the sting to release more
through the entrance hole. poison.
4. Bees should not be crushed 8. Always wear protective
during handling. This makes the clothing e.g. overall, glove and
whole colony excited. gum boots.

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Honey harvesting.
73

• Harvest early in the morning or 3. Lower the bee hive to the

late in the evening when the bees ground and remove the hive's
are less active. top cover.
Procedure /steps of honey 4. Then systematically remove the
harvesting. top bars each in turn and check
1. Approach the hive quietly. for comb formation. If the
comb is light in colour, it
2. Using a smoker, puff/blow
contains honey but if it is dark
smoke all round the sides of the
coloured, then it has brood.
hive. Then introduce smoke
inside the hive gradually. The 5. Scrap off the bees from combs
smoke makes honey start with the use of the bee brush.
eating honey thus becoming 6. Cut the comb from each top bar
heavy and inactive leaving 3 cm from the surface for
attachment of new combs.
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74

7. Place the cut comb in a clean 2. Bee brush –brush off bees
container and cover tightly to from the combs into the hive
prevent bees continuing eating before cutting the combs.
honey. 3. Hive tool- It is used for
8. Place back the bars and do not cutting honey combs during
disturb the brood. harvesting and also separate the
9. Return the hive to its position. top bars (by scrapping the
propolis holding the bars
Honey harvesting equipment. together).
1. Protective gear- Overall- It 4. Container with tight
protects the body from bee cover- Used to hold honey
stings, Veil- It protects the after harvesting.
head and covers the face up to
the neck, Hand gloves- they 5. Smoker-
protect the hands, Gum
boots- They protect the legs.
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75 © Sam obare 28-Jul-21
76 © Sam obare 28-Jul-21
Honey processing.
77

 It refers to extraction of honey A. Heat Method.

from the honey combs.  Heat some water in a sufuria.
Methods of extracting/  Put honey combs in an enamel basin or
processing honey: any other container which is not made of
A. Using heat to melt the honey. iron.
B. Crushing and straining.  Put the container with honey combs on
C. Using a centrifugal extractor. the boiling water.
 Heat until most of the honey melts.
 Separate the melted honey from the
combs by straining through a muslin cloth.
 Keep honey in a container to cool down.
 Remove the wax layer that may form on
the surface of the honey.

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78 © Sam obare 28-Jul-21
79 © Sam obare 28-Jul-21
80

B. CRUSHING AND STRAINING C. USING A CENTRIFUGAL

METHOD. EXTRACTOR.
Procedure:  A centrifugal extractor is used in large

i. Crush the combs and strain using a scale production.

muslin cloth into the enamel basin.  The Centrifugal/rotary motion

ii. Remove the scum formed using extracts/forces out honey and combs are
wooden spoon. left clean.
iii. Put honey in a suitable container Factors determining the quality of
(plastic or glass jars) that is tightly honey.
closed. i. Type of plant from which nectar was
obtained.
ii. Maturity stage of honey at the time of
harvesting.
iii. Method of harvesting.
iv. Method of processing honey.
v. Rate of smoking/ amount of smoke
used.

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81

BEESWAX 3. In laboratories, it is used in the

 Wax is secreted by a pair of glands in dissection of small insects.
the abdomen of the worker bee. 4. In pharmaceuticals it is used to make
 It is used by the worker bees to make pill coatings.
the combs which are used to raise the
young brood and store honey.
Uses of processed wax.
1. To manufacture creams, ointments,
candles, shoe and floor polish.
2. In dentistry, it is used to make teeth
impressions for filling and
replacement.

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82

Process of wax processing.  Cool the mixture overnight.

 Put combs whose honey has  Drain water and remove any
been extracted into a basin. foreign materials.
 Add water to the basin.  Re-melt the wax over a
 Heat the mixture until the water bath and put it in a
wax melts. clean container.
 Strain the mixture through a
muslin bag
 Squeeze the residue strongly
until wax is forced out.

© Sam obare 28-Jul-21

FISH FARMING (AQUACULTURE/
PISCICULTURE).
83

Importance of fish farming. Reasons why tilapia is common/

1. It supplies a cheap source of abundant in Kenyan lakes and rivers.
protein for the family.
1. They feed on kitchen wastes and crop
2. Require little land hence possible
where land is limiting. residues.
3. It is a source of income to the 2. They grow and breed very fast.
farmer. 3. They are readily adaptable to artificial
4. Makes fish to be available within conditions of the farm ponds.
the locality.
Types of fish reared in Kenya. 4. They do not contain many parasites.
(a) Fresh warm water fish e.g. 5. They are able to feed on algae and
tilapia, carps, blue gill, bass, mosquito larvae, hence act as cleaning
tench, cat fish, nile perch. agents.
(b) Fresh cold water fish e.g. trout.

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84

Requirements for fish farming. Characteristics of a good site for a

i. Water supply- free flowing fish pond.
water to ensure enough oxygen i. Gentle sloping topography.
supply. ii. Reliable water source/continuous
ii. Slope of land- gentle slope to water flow.
ensure free flow of water. iii. Avoid areas with cracks/anthills.
iii. Soil- clay soil because it has high iv. Clay soil.
water holding capacity/ does not
allow water to seep through. v. Security from predators.
vi. Area should be accessible.

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85

Factors to consider when siting a Maintenance practices of a fish

fish pond. pond.
i. Topography- gentle sloping area. i. Clear the bush/undesirable
ii. Accessibility/near homestead. vegetation/weeds around the fish
pond.
iii. Near the market
ii. Desilting/removal of silt.
iv. Security of the area.
iii. Plant grass on the dykes to
v. Nearness to the water sources. control soil erosion.
vi. Type of soil- clay soil. iv. Clean to remove foreign
vii. Away from natural source of fish materials.
v. Repair worn out parts.
vi. Fertilize the pond twice a week to
allow growth of planktons.
vii. Maintain the level of water.

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86

Construction/Structural 3. A screen on the inlet and outlet

requirements/features of to prevent the entry of
the fish pond. predatory fish and escape of
fish.
1. A spillway/overflow pipe to
4. An inlet for fresh water supply/
allow away excess water
entry into the pond.
back into the river. It
prevents the water from 5. A fence to keep away
predators/for security.
overflowing on the dykes.
6. Dykes/embarkments to retain
2. An outlet to drain the pond
water
during harvesting/ cleaning.

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Procedure of establishing a fish • The floor of the pond should be

pond. slanting because of the following
reasons:
1. Site selection- select a suitable
place where water flows freely. i. To provide a shallow end for
feeding.
2. Marking the site- use pegs to
mark the channel from the river, ii. To ensure continuous flow of
the entrance and exit and the water to the lower end.
channel back to the river. 5. Construction of the dyke-
3. Clearing the land- all construct a wall around the pond
vegetation should be removed. and compacted with clay or
concrete to prevent seepage. Plant
4. Digging the pond- soil is dug grass on the dykes to hold soil
out. The upper side should be together/ prevent soil erosion.
shallow (0.5m) for feeding and
the deeper lower end (1.5m) to
provide a breeding ground
for fish.

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88

 A stone wall or double timber wall may  A spillway should be constructed on

be constructed to reinforce the soil. one corner at the top of the wall on the
 The bottom should be made as smooth lower side to take away excess water.
as possible so that fishing nets can be This prevents water from flowing over
dragged along without hindrances. the lower pond wall which may cause it
to break.
 Stones and tree stumps should be
removed and any gapping holes filled.  An outlet/ drain pipe is constructed/
placed at the bottom of the wall on the
 After the wall and bottom are done, an lower side to drain off water during
inlet furrow/ pipe should be dug/ cleaning or harvesting fish.
constructed to on top of the dyke/ wall
on the upper side to allow in fresh water  A screen should be placed at the inlet
from the source. and outlet pipes to prevent the entry of
predatory fish and escape of fish.
 A fence should be constructed around
the fish pond to keep away predators and
trespassers/for security.

© Sam obare 28-Jul-21

Dyke/wall.

89 © Sam obare 28-Jul-21

90 © Sam obare 28-Jul-21
Inlet pipe
Spillway/
overflow pipe

Outlet pipe

91 © Sam obare 28-Jul-21

Management of fish.
92

1. Transportation of 2. Stocking of fish pond/- It

fingerlings- refers to the transfer/
 Use clean and oxygenated introduction of fingerlings into
polythene bags, milk cans and the pond.
drums to avoid infection and  Lower the container with
death of fingerlings. fingerlings into the pond and tilt
 Use clean water in transporting it for the fingerlings to swim
containers. away.
 Ensure that the temperature of Factors to consider before
water is as close as possible to the stocking fish pond.
recommended pond i. Fertility of the pond.
temperature. ii. Type of fish reared.
 Avoid causing injury to the iii. Frequency of harvesting.
fingerlings.
iv. Method of harvesting.

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93

3. Security against predators 4. Fertilization/Manuring of

and thieves. the pond.
 Construct a strong wire mesh  This refers to adding manure or
(wire netting) fence around the organic waste/inorganic
pond to keep off predators and fertilizers into the fish pond.
strangers.  Apply 50 kg of
 Provide a screen above the pond manure/inorganic fertilizer per
to guard against predatory birds. week.
 Place screens/wire mesh in the  Manuring encourages the
inlets/outlets to prevent the development of natural foods for
entrance of the predatory fish. fish in the pond e.g. worms,
insects, algae, planktons and
water plants.
 Manure during cold conditions
to avoid decomposition.
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94

5. Feeding/ supplementary 6. Maintenance of water level.

feeding.  The inlet pipe should be raised in
 Feed the fish on groundnut cake, order for water to drop and aerate
rice bran, cassava leaves, kitchen the pond.
wastes e.t.c.  The water should flow in and out of
 Feed fish at regular intervals and the pond continuously.
change the feed from time to time .
 Feed fish in the shallow part of the
pond so as to observe their feeding
to allow the farmers to establish
an average amount of food for the
fish.
 Provide just enough food to the fish
since food remains act as pollutants
in the pond.

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Study question.
95

Describe how a newly constructed  Introduce the fingerlings during the day
pond is prepared and stocked with when temperature is almost the same as
fingerlings. that of the container they were
transported in.
 open the inlet channel or pipe to allow
 Lower the container into the pond and
fresh water fill the pond slowly. let it stay for some time for
 Add lime to sterilize the pond. acclimatization.
 Add manure or fertilizer to encourage  Allow the fingerlings to swim out of the
growth of planktons. container.
 Introduce fish after 2-4 weeks when
 Stock at the average rate of 5-10
planktons and other plants have fingerlings for 5m2.
grown.  Feed the fingerlings/provide enough
feed.
 Obtain fingerlings from a recognized
hatchery.
 Transport them with care using a
suitable container with a temperature
of 10 degrees Celcius.
© Sam obare 28-Jul-21
Cropping of fish.
96

 Fish Cropping is the removal of Advantages of using seine nets over

marketable size fish from the pond to hooks and lines.
create more space for those left behind. 1. Only marketable size fish are caught
 It is done after 4 months using a seine leaving smaller ones in the pond.
net is used to allow catching of the big 2. Fish are not injured.
size fish only.
3. Ensures a large number of fish are
Methods of cropping. cropped/ caught.
1. Use of hook and line- baited hooks 4. It saves time.
are lowered into the water for the bait
to attract fish. The common baits are
fishing flies.
2. Use of seine nets-has meshes of
3.0-3.5cm for catching marketable
size fish.
3. Use of spears
4. Use of skets

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Fish harvesting.
97

 Fish harvesting refers to Maintenance practices carried

removing all fish from the pond. out on the pond after harvesting.
Procedure: 1. Repair the dyke/wall or any
i. The inlet is closed to stop inflow structure on it.
of water. 2. Clean the pond and remove all
ii. Normal cropping is done to foreign materials.
remove all the large fish using a 3. Remove the undesirable
seine net. vegetation.
iii. The outlet is then opened to 4. Remove the silt.
allow water to flow out. N/B. After 2-4 weeks, the fingerlings
iv. A scoop net is used to catch are taken back to the pond by use of
fingerlings which are then kept in scoop nets. This ia called restocking
a holding pond.
v. Water is then completely drained
for the pond to dry up.

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98

Fish processing METHODS OF FISH PRESERVATION.

 It refers to preparation of fish for 1. Freezing/refrigeration- It involves
marketing. keeping fish deep freezers/under low
Practices carried out on fish before temperatures to kill micro-organisms
preservation and prevent decaying of fish.
i. Clean the fish to remove mud and any 2. Salting- Fish is kept in salt
worms. solution/rubbed with salt to reduce
the moisture content hence reduce
ii. Remove scales and slime. bacterial growth.
iii. Open the fish on the side to remove 3. Sun drying- Fish is exposed to
the gut. This is called gutting. strong sun/ spread on racks and mats
iv. Clean the abdominal cavity to reduce moisture content and
thorooughly. reduce bacterial growth.
v. Keep the fish in open containers. 4. Smoking- Fish is put in a drum
smoker at temperature of 70 degrees
celcius to preserve it.

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99

Management practices 6. Harvest/crop fish at the

that ensure maximum correct maturity age.
harvest of fish. 7. Control the stocking
1. Provide/supply adequate rate/have the correct
food. stocking rate.
2. Provide appropriate feed. 8. Aerate water regularly by
ensuring constant inflow
3. Control predators and and outflow of water.
thieves.
9. Remove weeds/grass
4. Maintain the appropriate around the fish pond.
water depth/level.
10. Add manure or fertilizer in
5. Control water pollution. pond to encourage growth
of planktons.
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100

Appropriate handling of 2. Ropes, halters, lead stick and

livestock during routine bull rings should be used to lead
management.
and handle the animals e.g.
 Careful handling should be done
by the farmer/ stockman to during the shows.
avoid inflicting pain on the 3. When drenching the head
animal. should not be raised too high
 Handling is done during
which may prevent proper
management practices e.g.
docking, dehorning, castration, swallowing.
hoof trimming, vaccination and 4. When injecting the animal the
treatment. equipment must be clean and
1. Structures e.g. crushes, head sterilized. Where possible fresh
yoke, and isolation yard should
be used to restrain the animals. needles for each animal to avoid
the risk of transfer of infection.
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101

5. When spraying for tick Ways of restraining cattle

control it should be done in during routine
the open and avoid spraying management.
against wind. This is to avoid
the animal inhaling the 1. Use of
chemical. ropes/halters/casting.
6. Dead animals should be 2. Use of lead stick and bull
removed from the rest and ring.
disposed properly to avoid 3. Use of a crush.
spread of infection.
4. Use of head yoke.
5. Use of a
holding/isolation
pen/yard.
© Sam obare 28-Jul-21