Animal Production

Animal production is concerned with the scientific and business aspects of the production of beef and dairy cattle, poultry, sheep, goats and pigs.

The sciences that underpin animal production include animal behaviour, microbiology, anatomy and physiology, biochemistry, health, genetics, nutrition and reproduction.

Animal scientists research and distribute newly discovered information about the biology and management of production animals. They look at improving the efficiency of humane and environmentally responsible use of animals for food.

The latest  technologies and business principles and how to apply to animal husbandry programs to ensure profitable and sustainable animal production

Located jointly between two campuses the School has access to the $30million Centre for Advanced Animal Science and the $85million veterinary science facilities located at the UQ Gatton campus, giving it some of the best animal teaching and research amenities in the Southern Hemisphere.

Animal production graduates can find employment as:

·         Managers of animal production enterprises

·         Extension and animal welfare officers with government departments

·         Research scientists with universities, government departments and CSIRO 

·         Officers with the Australian Quarantine and Inspection Service or Customs

·         Biosecurity officers

·         Managers and technical officers with allied industries, such as feed milling and stock equipment manufacturers and animal health companies 

source; Southern Hemisphere.agriculture

Bitter Gourd Pests

Red Pumpkin Beetle (Aulacophora foveicollis)

The pest attacks the melons at the seedling stage. They make holes in cotyledonary leaves of watermelon. As a result the seedlings in the young stage die.

Control: Spraying Carbaryl (4 g/litre of water) or Metacid (1ml/litre of water) during the seedling stage effectively controls the pest.

Aphids (Aphis sp.) 

Aphids damage the plants by sucking the leaf sap. in young stage, cotyledonary leaves crinkle and in severe cases the plants wither. The leaves of fully grown vines turn yellow and plant loses its vigour.

Control: The aphids can be easily controlled by spraying Malathion (0.1 %) or Metasystox (0.1-0.2%) or Rogor (0.1-0.2%) sufficiently early before the attack becomes severe. Usually sprays against aphids and beetles can be combined.

Fruit Fly (Dacus cucurbitae and Ducus dorsalis)

The fly attack is severe, especially after summer rains when the humidity is high. Maggots of this fly causes severe damage to young developing fruits. The adult fly lays eggs in the flowers. The eggs hatch into maggots, which feed inside the fruits and causes rotting.

Control: There is no direct control of maggots because they are inside the developing fruits.The affected fruits should be regularly pinched off and buried in a pit. Spraying of Endosulphan or Thiodan at 6 ml per 4.5 litres of water during flowering stage partially checks the fly incidence. However, spraying should be done in the evening to prevent the repellent action to pollinating insects like bees from insecticidal spray

Bitter Gourd Crop Diseases

Fusarium Wilt (Fusarium oxysporum f. sp. niveum)

Initially the plants show temporary wilting symptoms, which becomes permanent and progressive, affecting more vines. The leaves of the affected plants show yellowing, loose turgidity and show drooping

Symptoms: Eventually, the plant dies. The roots are not affected. In older plants, leaves wilt suddenly and vascular bundles in the collar region become yellow or brown

Control: Three sprays of Karathane (6 g in 10 litres of water) or Bavistin (1 g /litre of water) immediately on appearance of initial symptoms at 5-6 days interval controls the disease. Leaves of fully grown vines should be thoroughly drenched during spraying.

Downey Mildew (Pseudoperonospora cubensis)

It is prevalent in areas of high humidity, especially when summer rains occur regularly.

Symptoms.: The disease is first seen as yellow angular spots on the upper surface of the leaves. Under conditions of high humidity, whitish powdery growth appears on the lower surface of the leaves. The disease spreads rapidly killing the plant quickly through rapid defoliation.

Control: Excellent control of this disease can be achieved with Ridomil (1.5 g/litre of water) which must always be used simultaneously with a protectant fungicide such as Mancozeb (0.2%) to prevent the development of resistant strains

Bitter Gourd Mosaic

This virus disease is mostly confined to the leaves.

Symptoms: appearing on the leaves in the secondary branches produced at the apical end of the plant. Small irregular yellowish patches are seen on the leaves. Some leaves show vein clearing in one or two lobes of the leaf and severely infected plants show reduction in leaf size and elongation and/or suppression of one or two lobes

Symptoms: Young developing leaves are completely distorted and malformed with considerable reduction in their size. Some of the leaves show marked reduction in the development of lamina resulting in a shoestring effect. The virus is transmitted by five species of aphids.

Control: Spraying the crop just after germination with Monocrotophos (0.05%) or Phosphamidon (0.05%) at 10-day intervals prevents aphid vectors.

Bitter gourd Witches' Broom

Plants infected in the early stages do not bear any fruit and the loss is 100%. 

Symptoms:  this disease are malformation and proliferation of axillary buds. Diseased plants show many abnormally little leaves, which fail to attain full size. The diseased plants bear many flowers and blossom earlier than healthy plants. Flowers on infected plants show characteristic green, phyllody symptoms

Symptoms: Fruit formation is noticed from the flowers partially infected with the disease. Fruits from these flowers are very small, cylindrical and deformed. The outer surface of the fruits is smooth and fruits are completely seedless. Plants showing severe witches' broom do not bear any fruit.

Control: Application of Carbofuran (1.5 kg a.i./ha) at the time of sowing seeds followed by 5-6 foliar sprays of either Phosphamidon (0.05%) or Monocrotophos (0.05%) or Oxydematon Methyl (0.05%) at 10 days interval, to control the vector population. Spraying of Oxytetracycline hydrochloride solution (500 ppm) at weekly intervals suppress the disease symptoms.

IPM(Integrated Pest Management) In Bitter Gourd (Momordica charantia)

›  Bitter Gourd

It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia and in the Africa for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit.

This herbaceous, tendril-bearing vine grows to 5 m. It bears simple, alternate leaves 4–12 cm across, with three to seven deeply separated lobes. Each plant bears separate yellow male and female flowers. In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.

The fruit has a distinct warty exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. The fruit is most often eaten green, or as it is beginning to turn yellow.

Bitter Gourd Crop Disease  and  Control 

Powdery Mildew (Sphaerotheca fuliginea) :

This disease is favored by high humidity and tends to occur on older leaves first.

Symptoms: first appear as white powdery residue primarily on the upper leaf surface. On the lower surface of the leaves circular patches or spots appear. In severe cases, these spread, coalesce and cover both the surfaces of the leaves and spread also to the petioles, stem, etc. Severely attacked leaves become brown and shrivelled and defoliation may occur. Fruits of the affected plants do not develop fully and remain small.

Control: Carbendazim (1ml/litre of water) or Karathane (0.5 ml/litre of water) is sprayed immediately after the appearance of the disease. 2-3 sprays are taken at an interval of 15 days.

How to make Pasturized Milk and Pastillas de leche

Pastillas de Leche if directly translated from Spanish means “milk tablets” or “milk pills” which basically describes this Filipino sweet delicacy. This is made from evaporated milk with some mixtures to make it like a dough. The dough will be formed into small shape and be coated with sugar. 

Pastillas de leche are sweet milk candies that are usually served for dessert. An authentic recipe will require the use of Carabao’s (water buffalo) milk and cooking is also necessary.

What we have here is a no-cook quick and easy dessert recipe intended to satisfy your cravings right away. Also, cooking or heating the ingredients is not necessary.

 All you have to do is mix the ingredients together and voila, a sweet delicious milk candy that you can have for dessert in no time.Like what I’ve mentioned, the best Pastillas are the ones that are made using Carabao’s milk. San Miguel, Bulacan and Laguna are the places where you can get the best and authentic Pastillas.

In making  Pastillas de leche the ingredients and materials needed  are 1L. Fresh Milk, Wooden Laddle, 1kg. White Sugar, Wax paper, Lighter and  Food Container.

In pasteurization of milk heat the milk in low temperature until the thin layer appear  in the surface.

The procedure or method in making pastillas de leche first Heat the pan, until the pan dries. Put the milk in pan for pasteurization  don’t stir until the thin layer appears. Then stir again to until it become more condense. Stir until it become condense ,add vanilla for the aroma. Adding vanilla extract will give out good fragrance of vanilla. It will also give out a little twitch in the taste. Then stir again to until it become more condense Put it into clean container for cooling process, before the packaging process. And Packaging, using the wax paper.

Tocino Making

Tocino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat

Pork Tocino is usually eaten during breakfast along with warm rice. Tocilog is a popular meal comprised of garlic rice, tocino, and fried egg. This meal can also be eaten during lunchtime.

One word of advice though, even how good cured meat tastes, moderate consumption is still recommended. Too much intake can still affect our health in the long run. It is best to have pork tocino at least once or twice per month.

In making tocino, the ingredients can use are pork, salt, brown sugar, MSG, prague powder, anisado wine and pineapple juice.

Curing is a preservation method frequently applied to meat. It involves the use of ingredients that can inhibit growth of microorganisms, preserves the red meat color and provides characteristic flavor to meat when cooked.

Curing ingredients basically include salt, sugar, nitrates and nitrates and may include phosphates. Spices are normally added to further enhance and improve flavor of the meat product.

Salt is used for both preservation and flavor enhancement. As a preservative, it draws out moisture from the meat to lower water activity which, consequently, prevents microbial activity and causes hardening of muscle fibers. The common uniodized coarse salt is recommended for the purpose.

Sugar adds flavor, masks saltiness and helps prevent the toughening effect of salt. Sugar also promotes the activity of lactic acid producing bacteria which develop a unique blend of sour-sweet taste of cured meat products. High amounts of sugar, however, can support the activity of spoilage bacteria, yeasts and molds, hence, it should be used only at certain levels. Refined sugar is recommended for curing because it contains the least impurities as compared to crude sugars.

Nitrates and nitrites are used to preserve the red color, improve flavor and provide bacteriostatic effect. Strict limits should be observed with the use of nitrates and nitrites. Presence of green or white discoloration of cured meat indicates excessive amounts of such compounds.

Nitrates and nitrites are added in the form of salitre (KNO3), saltpeter (NaNO2), potassium nitrite (KNO2) and prague powder.

Phosphates are added to increase the water holding capacity of the meat which prevents excessive shrinkage during processing. Phosphates approved for use in meat include sodium tripolyphosphate, sodium hexametaphosphate, monosodium phosphate and disodium phosphate. 

Agriculture Students (Agriculturist)

 Agriculture students also known as agriculturist the are student that shall study the course agriculture means the science and arts that deals with the study of the production of crop and raising animals ,livestock and poultry .That is the primary needs by the people . Agriculture students study on how to support the supply of foods that needs by the people . They are who will wanted to have a farm and grow crop and raising animal to support their lives and the source of income.

      Agriculture is the one who need by our country, without agriculturist we cannot survive to the crisis that we encounter in our life . agriculturist always think on how to supply the people needs. They always think on how to grown crops faster and how to multiply the animals for the human consumption.

       I know that someday we need a doctor , teacher ,nurse in our life but we didn’t see that we need a farmers three times a day a nga eh,,,so don’t small the farmers because without the farmer we did not know how to survive.For me agriculturist is the very important people in the whole world because people in the whole world needs foods.