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2001 WAEC Agricultural Science Practical (a) State four effects of specimen M (LIVER FLUKE) on farm animals (b) Name the...

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

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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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