(Download) UPSC MAIN EXAM : 2026 ANIMAL HUSBANDRY (Paper-2)
(Download) CS (MAIN) EXAM:2026 Animal Husbandry (Paper -II)
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Exam Name: CS (MAIN) EXAM:2026 Animal Husbandry (Paper II)
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Marks: 250
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Time Allowed : Three Hours
खण्ड -A / SECTION — A
1. Discuss the following in about 150 words each : 10×5=50
(a) Paranasal sinuses and their functions in ox. (10)
(b) Use of electron microscopy in the study of tissue structure and cytology. (10)
(c) Autacoids and their classification. (10)
(d) Porcine stress syndrome. (10)
(e) Key aspects of regional anaesthesia in dogs. (10)
Q2.(a) Enlist the cranial nerves of bovines. Discuss the origin, distribution and functions of the vagus nerve. (20)
(b) Explain the principles of chemotherapy for neoplastic diseases in animals. (15)
(c) Briefly describe the etiology, pathogenesis, clinical findings, diagnosis and treatment of meningitis in cattle. (15)
Q3.(a) Enlist the major sources of Vitamin A and its deficiency symptoms in newborn calves, lambs and piglets. What are the factors that interfere with Vitamin A utilization in animals? (20)
(b) Explain the anatomical features of the digestive system of fowl along with a diagram. Describe the functional anatomy of the crop and gizzard in detail. (20)
(c) Discuss the requirements for the establishment of animal health centres in rural areas. (10)
Q4.(a) Give a detailed account of the impact of water, air and soil pollution on animal health and production. (20)
(b) Explain the conditions resulting in dehydration in animals. Write its pathogenesis, clinical symptoms and line of treatment. (15)
(c) Discuss the use of chemoprophylaxis for controlling bacterial, parasitic and vector-borne diseases in animals, along with its advantages and limitations. (15)
खण्ड - B / SECTION — B
5. Discuss the following in about 150 words each : 10×5=50
(a) Role of animals and birds in the propagation of zoonotic diseases in humans. (10)
(b) Preparation and nutritive value of Shrikhand. (10)
(c) Classification and processing of animal casings. (10)
(d) Preparation of meat emulsion and precautions required during the process. (10)
(e) Disposal and utilization of rabbit fur. (10)
Q6.(a) Describe the processing of yoghurt and cultured buttermilk along with flow diagrams. (20)
(b) Discuss the role of the WTO in implementation of sanitary and phytosanitary measures related to milk and meat products. (15)
(c) Elaborate the functions of different curing ingredients used in meat processing. Write down the advantages and limitations of various curing methods. (15)
Q7.(a) Describe the procedure for conducting post-mortem examination of a cow in a vetero-legal case. (20)
(b) Give a detailed account of processing of Cheddar cheese with a flow diagram and write its nutritive value. (20)
(c) What are the uses of animal organs and glandular by-products for food and pharmaceuticals? (10)
Q8.(a) Differentiate between a service abattoir and a commercial abattoir. Write down the general principles for efficient abattoir management in Indian conditions. (20)
(b) Describe the measures to be adopted for production and handling of hygienic meat from farm to fork. (15)
(c) Discuss the methods of preservation of shell as well as broken-out/liquid eggs. (15)
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