CRYSTALINE ANN B.

BORILE
BSAM 2B

Laboratory Exercise No. 1

EXTERNAL ANATOMY OF FARM ANIMAL

I. Introduction

Anatomy is the science that deals with the structure of the organisms. On the other hand,
physiology is the study of the integrated functions of the body and the functions of all of its
parts. The animal body is subdivided into external and internal anatomy. The former
describes the outer structure of the body while the latter deals with the internal organs and
systems of the body. Knowledge in external anatomy of animals is valuable to identify their
physical characteristics and attributes for selection and to know the physical conditions of
the animals in disease determination.

II. Objectives

At the end of the exercise, students are expected to:

Identify the different external parts of poultry (chicken).

Explain the importance of the external anatomy of chicken relative to the study of animal
science.

III. Materials

Laboratory exercise worksheet

Animal specimen

IV. Methodology

Using a live chicken locate and identify the different external parts of this animal.

V. Results/Activity

Label the numbered parts of a chicken. Place your answers on the answer sheet.
1. External anatomy of chicken

1. Uprigth comb 10. Flight feathers 19. Back cope

2. Head 11. Wing Bay 20. Sickles

3. Comb 12. Thigh 21. Main Tail

4. Beak 13. Hock Plumage 22. Lesser Sickles

Soddle
5. Wattles 14. Hock 23. Feathers

6. Hackle 15. Toes 24. Wing bay

7. Wing Bow 16. Base 26. Shank

8. Wing Bar 17. Eye 26. Spur

9. Breast 18. Ear Labes

VI. Question to Answer

What is the importance of identifying the external parts of a chicken in relation to production?

 The size and color of the comb in the head of different chicken breeds varies. Single
comb is found in some breeds, rose comb is found in others, and pea comb is found in
others. As a result, with the introduction of their breeds, it is critical to have a thorough
understanding of the external features of chickens.

To be particular of the parts of the body. Any of various birds or their young. That usually see in
farm, they reproduce immediately. In addition to the anatomy and physiology of chicken, that
the popularity of chicken is attested to by their farm adoption as household or backyard pets.

VII. Conclusion

Chicken, such as domestic bird and water fowl, serve man directly as food. Chicken meat
and eggs are high in nutritional value and are part of the diet of many nations. In some
parts of the world these foods are vital for human.
Laboratory Exercise No. 2

EXTERNAL ANATOMY OF FARM ANIMAL

I. Introduction

Anatomy is the science that deals with the structure of the organisms. On the other hand,
physiology is the study of the integrated functions of the body and the functions of all of its
parts. The animal body is subdivided into external and internal anatomy. The former
describes the outer structure of the body while the latter deals with the internal organs and
systems of the body. Knowledge in external anatomy of animals is valuable to identify their
physical characteristics and attributes for selection and to know the physical conditions of
the animals in disease determination.

II. Objectives

At the end of the exercise, students are expected to:

Identify the different external parts of a pig (swine).

Explain the importance of identifying the external anatomy of swine relative to the study of
animal science.

III. Materials

Laboratory exercise worksheet

Animal specimen

IV. Methodology

1) Using a live pig locate and identify the different external parts of this animal.

V. Results/Activity

Label the numbered parts of swine. Place your answers on the answer sheet.
2. External anatomy of pig (swine)

1. Nostrils 8. Rump 15. Fore flank

2. Snout 9. Tail 16. Dewclaw

3. Eye 10. Ham 17. Coffin

4. Ear 11. Stifle 18. Foreflank

5. Poll 12. Sheath 19. Fetlock

6. Neck 13. Hock

7. Back 14. Belly

VI. Question to Answer

What is the importance of identifying the external parts of a swine in relation to production?

 It's important to know the words used by swine producers. When you know and use the
right words, other people who own swine will be able to understand you. Some parts of a
pig have the same names as the meat products produced from them. For example, the
upper hind leg is called the ham.

Hogs or swine are cloved-hoofed animals with heavy, round bodies and short legs. Their skins
are thick and partially covered with coarse bristles. The head of the hog has a comparatively
long, flexible vanout containing the nostrils and the mouth, which has 44 teeth. A large number
of breeds of hogs have been developed in various parts of the world to meet local conditions of
climate and pasturage. In the U.S. eight separate breeds are widely raised.

VII. Conclusion

In modern farming practice, hogs are not fed on garbage but are given a carefully balanced
ration containing proteins, carbohydrates or fats,vand minerals. Approximately 400 lb. of
balanced feed are needed to add 100 lb. to the weight of a hog.
Exercise No. 3

EXTERNAL ANATOMY OF FARM ANIMAL

I. Introduction

Anatomy is the science that deals with the structure of the organisms. On the other hand,
physiology is the study of the integrated functions of the body and the functions of all of its
parts. The animal body is subdivided into external and internal anatomy. The former
describes the outer structure of the body while the latter deals with the internal organs and
systems of the body. Knowledge in external anatomy of animals is valuable to identify their
physical characteristics and attributes for selection and to know the physical conditions of
the animals in disease determination.

II. Objectives

At the end of the exercise, students are expected to:

Identify the different external parts of a cattle.

Explain the importance of knowing the external anatomy of cattle relative to the study of animal
science.

III. Materials

Laboratory exercise worksheet

Animal specimen

IV. Methodology

Using a live cattle locate and identify the different external parts of this animal.

V. Results/Activity

Label the numbered parts of a cattle. Place your answers on the answer sheet.
3. External anatomy of a cow (cattle)

Withers or Top of
1. Shoulders 16. Coronet or Hoof 31. Tail

2. Horns 17. Heel 32. Pin

3. Poll 18. Milk Weld 33. Tail Head

4. Jaw 19. Flap 34. Thurl

5. Bridge of Nose 20. Vain Navel 35. Rump

6. Muzzle 21. Teats Milk 36. Back

7. Throat 22. Dew Claw 37. Loin

8. Shoulder Point 23. Switch of Tail 38. Chine

9. Dew Lap 24. Hock 39. Hock bone

10. Shoulder 26. Twist 40. Barrel

11. Brisket 26. Rear Flanks 41. Flank

12. Point of Elbow 27. Gaskin 42. Ribs

13. Chest Floor 28. Stifle Point 43. Crps

14. Shin 29. Buttocks 44. Whithers

15. Knee Point 30. Hips

VI. Question to Answer

What is the importance of identifying the external parts of a cow in relation to production?

 Cattle are one of the most significant animals in human agriculture. Cattle give people
who keep them meat, milk, cheese, butter, cream, and leather, as well as those who
have never seen them, clothing. To fully appreciate such a beast, one must first
understand the parts of a cow.

Young cattle are called calves, females are known as heifers until they become cows and males
are called bulls at any age. Castrated males are called steers when raised particularly for furs.
Among the important products made from the carcasses of cattle are leather, glue, gelatin, and
fertilizer but cattle are raised primarily for milk and meat. As a result, two principal types have
been developed, dairy breeds and beef breeds. A third type, a dual purpose breed that yields
both milk and meat, has gained favor in some parts of the world.

VII. Conclusion

Dairy cows have large udders and can produce milk far in excess of that required for nursing
calves. In the commercial dairy herds of the U.S. calves are seldom allowed to stay with the
mother for longer than three days after birth. The calves are raised for the most part on diluted
whole milk, skim milk, or milk replacers. Most females are kept as replacement stock. The
males, excepts for the occasional superior individual sold for breeding, are butchered for meat
while still calves
Laboratory Exercise No. 4

EXTERNAL ANATOMY OF FARM ANIMAL

I. Introduction

Anatomy is the science that deals with the structure of the organisms. On the other hand,
physiology is the study of the integrated functions of the body and the functions of all of its
parts. The animal body is subdivided into external and internal anatomy. The former
describes the outer structure of the body while the latter deals with the internal organs and
systems of the body. Knowledge in external anatomy of animals is valuable to identify their
physical characteristics and attributes for selection and to know the physical conditions of
the animals in disease determination.

II. Objectives

At the end of the exercise, students are expected to:

Identify the different external parts of a goat.

Explain the importance of external anatomy of goat relative to the study of animal science.

III. Materials

Laboratory exercise worksheet

Animal specimens

IV. Methodology

Using a live goat locate and identify the different external parts of this animal.

V. Results/Activity

Label the numbered parts of a goat. Place your answers on the answer sheet.
 4. External anatomy of a goat

1. Poll 10. Heart girth 34. Teat

2. Ears 18. Sole 35. Rear udder

3. Forehead 19. Heel 36. Escutcheon

4. Bridge of Nose 20. Flank 37. Pin bone

5. Nostril 21. Milk vein 38. Tail

6. Muzzle 22. Fore udder 39. Rump

7. Jaw 23. Fore udder 40. Hip bone

8. Throat 24. Floor of udder 41. Rump

9. Point of Shoulder 25. Orifice 42. Loin

26. Orifice
27. Hoof
28. Pastern
29. Tendon
30. Hock
31. Rear Udder
32. Stifle
33. Rear Udder Attachment
VI. Question to Answer
What is the importance of identifying the external parts of a goat in relation to production?

 Goat baby meat has a flavor that is similar to spring lamb meat. A goat is useful to
humans when it is living and when it is dead, it is helpful to people as a renewable
source of milk, dung, and fiber, as well as meat and hide. Because goats are easier and
cheaper to handle than cattle and have various uses, several charities send goats to
underprivileged people in poor nations. Furthermore, goats are employed for driving and
packing, which is why it is vital to understand the many sections of a goat.

In the wild state, goats are nomadic, and are generally found in mountanious habitats. It is an
agile animal adept at making long, flying leapsfrom rock to rock, landing with both front feet
close together. The sure-footedness is due partly to the construction of the hoofs. Acting as a
shock absorber, the subunguis tahes the punishment from the pounding which rocky terrain
gives the hoofs, wears away, and keeps the hoofs continuously supplied with a hard edge.

VII. Conclusion

A number of breeds of goats are raised domestically throughout the world. These animals
belong to the species C. hircus, probably descended from the bezoar goat. Several million are
raised in the U.S. The goat is used for meat, as a milk producer, as a pet, and as a beast of
burden. Many parts of the animal are economically valuable for a variety of purposes, such as
the skins for leather and the pelts for rugs and robes.