Agricultural Science
WAEC 2001
(a) State four effects of specimen M (LIVER FLUKE) on farm animals
(b) Name the primary and intermediate host of specimen M
(c) State three adaptive features of specimen N (TAPEWORM) which enable it to survive in its host
(d) State three control measures of each of specimens M and N in livestock management
Explanation
(a) Effects of specimen M(Liver Fluke) on farm animals are:
- It destroys the liver tissues.
- It causes general weakness of the animal
- It causes the obstruction of the bile duct
- It inhibits the production of bile from the liver
- It prevents the flow of bile from the gall bladder into the small intestine
- Lipid digestion is impaired
- Animal emaciates
- It leads to loss of yields in terms of milk and meat
- It leads to death in extreme cases.
- Excessive loss of blood from the liver may cause anaemia.
(b) The primary host of specimen M is ruminants while the intermediate host is water snail
(c) Adaptive features of specimen N (Tapeworm) which enable it to survive in the host are:
- It has very high absorptive surface area,
- Specimen possesses four suckers with which it attaches itself to the walls of the small intestine.
- It possesses two rows of hooks which enable it to have a firm grip of the small intestine.
- The whole body is covered with a cuticle which prevents it from being digested by the digestive enzymes of the host.
- It has the ability to absorb digested food materials from the small intestine with the whole body.
- It is highly prolific, i.e; it has a fast rate of reproduction.
(d)(i) The control measures for specimen M (Liver fluke) are:
- control snails on pasture using copper sulphate solution
- regular deworming of animals
- rotational grazing
- avoid grazing near streams
- burning of infected pastures
Control measures for specimen N (Tapeworm) are:
- proper sewage disposal or farm hygiene
- proper cooking of meat before consumption
- inspection of animal before slaughter
- deworming of animals
- rotational grazing
- burning of infected pastures
- proper meat inspection before selling
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