Animal husbandry is about learning how to breed, raise, and care for farm animals. In SS2, students study topics like animal nutrition, breeding, health care, and housing. They learn about caring for animals like cattle, poultry, sheep, goats, and pigs.
Using the Lagos State Unified Scheme of Work, students get a solid understanding of animal husbandry. The curriculum also teaches them the business side of farming, including budgeting, marketing, and record-keeping.
Studying Animal husbandry in SSS2 using the Lagos state unified scheme of work combines theory, practical skills, and modern technology, preparing students for careers in agriculture and related fields. It gives them the knowledge and skills needed to manage farm animals effectively and succeed in the agricultural industry.
In SSS2 Animal Husbandry, assessment techniques combine formative (quizzes, discussions) and summative (exams, projects) methods. Formative evaluations measure comprehension, while summative assessments assess overall understanding and practical abilities via exams, demonstrations, and projects. These methods foster critical thinking and the application of knowledge in livestock management.
Grading follows a scale from A to F, with A representing excellent performance, typically scoring around 70% or 80%, and F indicating failure, usually below 50% or 45%.
| LAGOS STATE MINISTRY OF EDUCATION UNIFIED SCHEMES OF WORK FOR SENIOR SECONDARY SCHOOLS | ||
| Animal Husbandry Scheme of Work for Senior Secondary Schools 2(SSS2) | ||
| CLASS | S.S.S.2 | |
| SUBJECT | Animal Husbandry | |
| TERM | First Term | |
| WEEK | TOPICS | Learning Objectives |
| 1 | Revision of SSS 1 topics | By the end of the lesson,students should be able to. 1. Recall some of the lessons taught in sss 1. |
| 2 | Animal nutrition 2 Functions and deficiency of feed nutrient in farm animals | By the end of the lesson. student should be able to: 1. outline the function of various feed nutrient in the body of animals 2. analyse deficiency symptoms of various animal nutrient in farm animal. |
| 3 | Sources of animal foodstuffs a. Carbohydrates (cereals, tuber etc) b. Protein e.g -animal sources (Fish meal) -plant source(groundnut cake) c. Fat and oil (animal and plant source) d. Vitamin (animal and plant source) e. Mineral (animal and plant source) f. Water (feeding source, drinking source) | By the end of the lesson. student should be able to: 1. identify different feedstuff 2. match different feedstuff with the classes of nutrient in supply 3. prepare feedstuff album as a reference book |
| 4 | Animal Feed and Feeding -Meaning of livestock ration and diet -types of ration (production and maintenance) -Types of diet(layers mash, growers balanced diet etc) | By the end of the lesson. student should be able to: 1. describe ration and diet 2. explain the meaning of balanced diet 3.distinguish between production and maintenance ration 4. categorize various poultry diet with reason |
| 5-6 | Formulation of livestock ration -Factors to consider in formulating ration for farm animals (psychological factors, species, age etc) | By the end of the lesson, student should be able to: 1. elucidate various factors which must be considered in feed formulation 2. Identify various feed Ingredients used for diet formulation 3. categorise feed ingredient in plant and animal sources |
| 7 | MID-TERM BREAK | |
| 8 | Malnutrition in farm animals -Meaning, causes, symptoms -Practical ways of checking malnutrition | By the end of the lesson, student should be able to: 1. explain malnutrition 2. identify the causes and symptoms of malnutrition 3. carry out practical ways to check malnutrition in farm |
| 9-10 | Identification of feed ingredients used for diet formulation e.g. blood meal, fish meal, cotton seed cake. maize etc -Diet formulation for different farm animals. (starter. growers. finisher, rabbit pellets etc) -Practical diet formulation | By the end of the lesson, students should be able to: 1. explain the importance of feed preparation in livestock production 2. outline the steps involved in feed preparation of various feedstuff 3. relate the principles involved in diet formulation to the practice of feed formulation 4. Practice feed formulation for livestock animals |
| 11 | Revision | |
| 12-13 | Examination | |
| CLASS | S.S.S. 2 | |
| SUBJECT | Animal Husbandry | |
| TERM | Second Term | |
| WEEK | TOPICS | Learning Objectives |
| 1-2 | Revision of last term’s work -Processing techniques of different farm animals -Pre-slaughtering operation -Slaughtering operations | By the end of the lesson, students should be able to: 1. explain the processing techniques involved in: a. pre-slaughtering operations b. slaughtering operations 2. describe the processing techniques of different farm animals 3. analyse the importance of the following pre-slaughtering operations i. fasting of farm animals ii. restraining of animals |
| 3 | Processing techniques of different farm animals -Post-slaughtering operations -Hygienic condition in processing farm animals | By the end of the lesson, students should be able to: 1. explain the processing techniques involved in: a. post-slaughtering operations of farm animals b. hygiene condition in processing of farm animals, 2. outline the importance of the following a. flaying b. hygienic condition in processing animals c. evisceration during processing of various animal products into various forms |
| 4-5 | Processing techniques of different farm animal products -eggs, milk, meat, skin. honey. wool etc. -Processing techniques of different farm animals by-products i. snail shell, feathers, fur, hooves, horn, blood, faeces/ droppings etc | By the end of the lesson, students should be able to: 1. identify different farm animal products 2. describe the processing techniques for different animal products e.g i. egg ii. skin iii. milk iv. honey etc into forms of additional value 3. discuss the processing techniques of i. snail shell ii. skin iii. feathers iv. horn v. hooves vi. blood vii. feces/droppings |
| 6 | Meaning, importance of marketing of farm animal product -Stages involved in marketing of animal products e.g. a. farm level processing, grading sorting. packaging. storage, etc b. nature of farm animal products c. factors influencing marketing of farm animals products | By the end of tre lesson. students should be able to: 1. explain the importance of marketing farm produce, 2. identify various stages of marketing different farm animal 3. explain factors which influences the marketing of farm animal products 4. advertise farm animal products from the school farm |
| 7 | MID TERM BREAK | |
| 8 | Marketing channel and agent -Wholesaler, retailer, producer, consumers. -Advantages and disadvantages of marketing agent -Problems facing marketing of farm animal products | By the end of the lesson, students should be able to: 1. describe various marketing channels and agents 2. enumerate the various advantages and disadvantages of different marketing agents 3. predict possible solution to problems facing marketing of farm animal products |
| 9 | Pasture and rangeland management -Meaning and importance of pasture and forest crop (natural/artificial) -Terminologies in pasture management(padlocking, spoilage, stocking density, population, etc) -Factors affecting the establishment, distribution and productivity of pasture | By the end of the lesson, students should be able to: 1. identify different types of pasture 2. differentiate between pasture and forest crop 3. relate the importance of pasture to livestock production 4. compute the stocking density/population of a pasture land |
| 10 | a. Basic concept of entrepreneurship b. Entrepreneurship education c. Qualities of an entrepreneur d. Importance of entrepreneurship | By the end of the lesson, students should be able to: 1. explain the term entrepreneurship 2. examine the concept entrepreneurship education critically 3. outline the importance of entrepreneurship 4. analyze the qualities of an entrepreneur |
| 11 | Revision | |
| 12 | Examination | |
| CLASS | S.S.S. 2 | |
| SUBJECT | Animal Husbandry | |
| TERM | Third Term | |
| WEEK | TOPICS | Learning Objectives |
| 1-2 | Pasture and rangeland management a. Preservation of forage crop (hay, slag, straw etc) b. Identification of common forage crop -grasses(elephant grass) -legumes(centro, mucuna) -browse plant(leucaena alfalfa) -forbes(tridex, goat weed) | By the end of the lesson, students should be able to: 1. identify various form of preserved forage 2. discuss different pasture and forage crop under the following headings i. grass ii. legumes iii. browse plants iv. forbes 3. prepare hay, silage, soilage, straw etc. |
| 3 | Rangeland improvement -Meaning of rangeland -Characteristics of rangelands | By the end of the losson. students should be able to 1. outline the characteristics of rangeland, 2. identify common rangeland 3. differenåate between pasture and rangeland. |
| 4 | Methods of rangeland improvement Reseeding, rotational grazing, control stocking, fertilizer application. | By the end of the lesson. students should be able to. 1. explain different methods of rangeland improvement 2. compare various methods of rangeland improvements with pasture management practice 3. match different rangeland improvement methods with their corresponding importance 4. justify importance of fertilizer application |
| 5 | Importance of rangeland livestock -provision of forage to animals -provision of hay and sillage materials -space for animals to exercise etc | By the end of the lesson, students should be able to 1. relate the importance of rangeland to livestock production 2. justify the use of rangeland for ranching |
| 6 | Animal improvements -meaning and aims of animal improvements -terminologies used in animal improvements(gene, chromosomes, genotype, dominant gene, recessive gene, allele, etc) | By the end of the lesson, students should be able to 1. explain the meaning of animal improvements 2. discuss the aims of animal improvement 3. describe the various terminologies used in animal improvement 4. predict the genotype of offspring produced in a monohybrid crossing |
| 7 | MID TERM BREAK | |
| 8 | Methods of animal improvement a. introduction b. skeleton c. breeding -Merit and demerit of each method of animal improvements | By the end of the lesson, students should be able to: 1. explain the various methods used in farm animal improvements 2. describe the importance of quarantine and hybrid vigour 3. outline the advantages and disadvantages of animal improvement |
| 9 | Basic concept of marketing a. meaning of marketing b. methods of marketing c. importance of marketing d. marketing/distribution channel chart | By the end of the lesson, students should be able to: 1. describe the term marketing 2. examine the methods of marketing 3. analyze the importance of marketing 4. create a flow chart of the marketing of channel distribution |
| 10 | Marketing continued a. product branding b. product packaging c. costing d. pricing | By the end of the lesson, students should be able to: 1. highlight the factors to be considered in product price tag 2. distinguish between the term packaging/ branding 3. develop a feasibility study of setting up a profitable business or a production unit 4. creativily design, a befitting package for their product |
| 11 | Revision | |
| 12-13 | Examination | |
The recommended Animal Husbandry textbooks for SSS2 include but are not limited to the following:
