![2026 WAEC Livestock Farming (Essay & OBJ) Answers [19th May]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWptqT4I99qnDZuMifrLn4n73Ac5egdabYjPqqgI0trIVDx1hYlCsVwyqGESntqPDwMBOFwVp16CtQZPuQNI9D3WB77Y-FQs-AqLqV3nXJbytg_jSSDrj1h6oLGkZTMuRwLzfkbkpBcs/s1600/WAEC+LOGO.png "2026 WAEC Livestock Farming (Essay & OBJ) Answers [19th May]")
Livestock Farming 2 (Essay): 09:30am - 11:30am
Livestock Farming 1 (Objective): 11:30am - 12:10pm
2026 WAEC LIVESTOCK FARMING OBJECTIVES (OBJ) ANSWERS
1-10: CBBCCDDDCC11-20: AADCBBBCCD
21-30: AABADACDCD
31-40: CBABADDAAD
2026 WAEC LIVESTOCK FARMING ESSAY (THEORY) ANSWERS:
(1ai)
(α) Cannibalism:
(i) Avoid overcrowding of birds in the pen.
(ii) Debeak the birds / provide adequate feed and water.
(β) Shell-less eggs:
(i) Feed birds with calcium-rich feed.
(ii) Provide vitamin D supplements / balanced ration.
(γ) Wet litter:
(i) Ensure proper ventilation in the poultry house.
(ii) Replace wet litter regularly and repair leaking drinkers.
(1aii)
(i) Deficiency of calcium in feed.
(ii) Lack of vitamin D / disease affecting egg formation.
(1aiii)
Deep litter system.
(1b)
(i) Farm diary: A farm diary is a daily record book in which all farm activities and events are recorded for future reference.
(ii)
Balance sheet: A balance sheet is a financial statement showing the
assets and liabilities of the farm at a particular time.
(iii)
Inventory record: An inventory record is a list showing the quantity and
value of farm inputs, equipment and livestock on the farm.
(1c)
(PICK ANY FIVE)
(i) High yield of forage.
(ii) Fast growth rate.
(iii) Palatable to livestock.
(iv) Resistant to pests and diseases.
(v) Ability to withstand drought and grazing.
(vi) Easy to establish and maintain.
(vii) High nutritive value.
(viii) Ability to regrow quickly after cutting or grazing.
(2a)
(PICK ANY FOUR)
(i) Nutrition and quality of feed.
(ii) Age of the sheep.
(iii) Diseases and parasites.
(iv) Breed or heredity.
(v) Proper management practices.
(vi) Environmental conditions
(vii) Body weight and condition of the sheep.
(2b)
(PICK ANY TWO)
(i) Swine fever
(ii) Foot and mouth disease.
(iii) African swine fever.
(iv) Swine influenza.
(v) Pseudorabies disease.
(2c)
(PICK ANY TWO)
(i) Stimulate contraction of the uterus during birth.
(ii) Promote milk production and milk let-down.
(iii) Relax the pelvic muscles and cervix for easy delivery.
(iv) Initiate and regulate parturition.
(v) Help in expulsion of the placenta after birth.
(2d)
(2e)
(PICK ANY FIVE)
(i) Enlargement of the udder.
(ii) Swollen vulva with mucus discharge.
(iii) Restlessness and frequent lying down and standing up.
(iv) Relaxation of pelvic ligaments
(v) Loss of appetite.
(vi) Isolation from other animals.
(vii) Frequent urination and tail raising.
(viii) Enlargement and reddening of the vulva.
(3ai)
Quarantine: Quarantine is the restriction or separation of
newly introduced animals for a period of time to observe them for signs
of disease before mixing them with other animals.
(3aii)
Culling: Culling is the removal of unproductive, old, weak or diseased animals from a herd or flock.
(3aiii)
Isolation: Isolation is the separation of sick or infected animals from healthy ones to prevent the spread of disease.
(3b)
(PICK ANY TWO)
(i) Outbreak of infectious disease.
(ii) Presence of injured or sick animals.
(iii) Animals showing abnormal behaviour.
(iv) Animals with wounds or skin infections.
(v) Newly treated animals under observation.
(3c)
(i) Vaccination.
(ii) Castration.
(iii) Dehorning.
(iv) Drenching.
(3d)
(PICK ANY FOUR)
(i) Breed of the goat.
(ii) Quality of feed and nutrition.
(iii) Health status of the goat.
(iv) Age and stage of lactation.
(v) Environmental and climatic conditions.
(vi) Frequency of milking.
(vii) Management practices and housing conditions
(3e)
(i) Honey.
(ii) Beeswax.
(iii) Royal jelly.
(iv) Propolis.
OR
(3ai)
(PICK ANY ONE)
Quarantine
is the separation of newly purchased or suspected diseased animals for a
period of time in order to observe them and prevent disease spread to
healthy animals.
OR
Quarantine is the practice of keeping
newly introduced animals or animals suspected to be carrying diseases
away from other animals for some time to prevent disease outbreak.
(1aii)
(PICK ANY ONE)
Culling
is the removal or disposal of unproductive, old, diseased or inferior
animals from a herd or flock to improve production.
OR
Culling is the act of removing animals with poor quality, low productivity or diseases from the farm herd or flock.
(3aiii)
Isolation is the separation of sick or infected animals from healthy ones in order to prevent the spread of disease.
OR
Isolation is the keeping apart of infected or sick animals from healthy animals so as to control the spread of disease.
(3b)
(PICK ANY TWO)
(i) Outbreak of contagious disease.
(ii) Presence of sick or injured animals.
(iii) Animals showing abnormal behaviour.
(iv) Newly treated animals under observation.
(3c)
(PICK ANY FOUR)
(i) Vaccination.
(ii) Castration.
(iii) Dehorning.
(iv) Branding.
(v) Drenching.
(vi) Ear tagging.
(3d)
(PICK ANY FOUR)
(i) Breed of the goat.
(ii) Quality of feed.
(iii) Health condition of the goat.
(iv) Age of the goat.
(v) Stage of lactation.
(vi) Frequency of milking.
(3e)
(i) Honey.
(ii) Beeswax.
(iii) Royal jelly.
(iv) Propolis.
(4ai)
(PICK ANY ONE)
Castration in animal production is the
process of removing or inactivating the testicles of male animals so
they cannot reproduce. It is commonly carried out in livestock such as
cattle, sheep, goats, pigs, and horses.
OR
Castration in
animal production is the management practice of removing or disabling
the reproductive organs (testes) of a male animal in order to stop the
production of sperm and male hormones, thereby preventing the animal
from breeding.
(4aii)
(PICK ANY THREE)
(i) Use clean and sterilized instruments to prevent infection.
(ii) Properly restrain the animal to avoid injury during the operation.
(iii) Carry out the operation in a clean and dry environment.
(iv) Clean and disinfect the scrotal area before making the incision.
(v) Perform the operation on young animals for easier healing.
(vi) Avoid carrying out the operation during extreme weather conditions.
(vii) Control bleeding and apply antiseptic after the incision.
(viii) Monitor the animal after the operation for signs of infection.
(4aiii)
(PICK ANY THREE)
(i) It prevents uncontrolled breeding among animals.
(ii) It reduces aggressive behavior in male animals.
(iii) It makes animals easier and safer to handle.
(iv) It improves the quality and tenderness of meat.
(v) It prevents undesirable odors or flavors in meat.
(vi) It allows better management and control of the herd.
(vii) It helps animals grow faster and convert feed more efficiently.
(viii) It prevents mating of inferior males with females.
(4b)
(PICK ANY THREE)
(i) To detect sick or injured animals early.
(ii) To observe animals before they are disturbed by daily activities.
(iii) To check if animals have enough feed and water.
(iv) To identify abnormal behavior quickly.
(v) To detect signs of disease or parasites early.
(vi) To remove dead or weak animals promptly.
(vii) To ensure housing and equipment are in good condition.
(viii) To allow quick treatment or management decisions.
(4ci)
(PICK ANY ONE EACH)
(α) Debeaking:
Debeaking is the removal or trimming of part of a bird’s beak to prevent pecking and cannibalism among poultry.
OR
Debeaking
is a management practice in poultry production where the tip of the
beak is cut to reduce feed wastage and injury to other birds.
(β) Hoof trimming:
Hoof trimming is the cutting and shaping of overgrown hooves of farm animals to maintain proper foot structure and movement.
OR
Hoof trimming is a management practice used to prevent lameness and foot diseases in animals such as cattle, sheep, and goats.
(γ) Wound dressing:
Wound dressing is the cleaning and covering of an injury on an animal’s body to prevent infection and promote healing.
OR
Wound
dressing is the application of antiseptics or protective materials to
wounds in order to protect them from dirt, germs, and further damage.
(4cii)
(PICK ANY THREE)
(i) It prevents overgrowth of the hooves.
(ii) It reduces the risk of foot diseases such as foot rot.
(iii) It helps sheep to walk properly and comfortably.
(iv) It prevents lameness in sheep.
(v) It improves the overall health and productivity of the sheep.
(vi) It makes movement and grazing easier for the sheep.
(5ai)
(i) Meat.
(ii) Milk.
(iii) Eggs.
(5aii)
(i) Ploughing of land.
(ii) Transportation of farm produce.
(iii) Pulling farm implements and carts.
(5aiii)
(i) Hides and skins for leather.
(ii) Wool and hair for textiles.
(iii) Bones and horns for craft works.
(5b)
(i) Eggs.
(ii) Meat.
(iii) Feathers.
(iv) Manure.
(v) Blood meal.
(5c)
Incubation
is the process of keeping fertile eggs under suitable temperature,
humidity and ventilation conditions until they hatch into chicks.
(5di)
75% of 250 chickens = 75/100 × 250
= 187.5 ≈ 188 eggs per day
Therefore, number of eggs expected in 20 days =
188 × 20 = 3760 eggs
Answer = 3760 eggs.
(5dii)
If 1 egg tray contains 30 eggs,
Number of trays needed = 3760 ÷ 30
= 125.3
Therefore, 126 egg trays will be needed.
(6a)
(i) Temporary storage of food.
(ii) Fermentation of feed by microorganisms.
(iii) Digestion of cellulose and roughages.
(iv) Formation of cud for rumination.
(6b)
Circulatory system:
(i) Heart.
(ii) Arteries.
(iii) Veins.
(6bii)
Excretory system:
(i) Kidneys.
(ii) Ureters.
(iii) Urinary bladder.
(6c)
(PICK ANY FOUR)
(i) Promotes fast growth.
(ii) Increases egg production.
(iii) Prevents deficiency diseases.
(iv) Improves resistance to diseases.
(v) Enhances proper body development.
(vi) Reduces mortality rate.
(vii) Improves quality of meat and eggs.
(6di)
Dressed
carcass is the body of a slaughtered animal after removal of blood,
feathers or skin, head, internal organs and other unwanted parts.
(6dii)
(i) Slaughter and bleed the bird properly.
(ii) Scald the bird in hot water and remove feathers.
(iii) Remove internal organs and unwanted parts.
(iv) Wash, dress and package the carcass for sale.
OR
(6a)
(PICK ANY FOUR)
(i) Temporary storage of feed.
(ii)Fermentation and digestion of cellulose by microorganisms.
(iii) Mixing and churning of food.
(iv) Absorption of volatile fatty acids and water.
(iv) Formation of cud for rumination.
(v),Production of heat during fermentation.
(6bi)
(PICK ANY THREE)
Circulatory system
(i) Heart
(ii) Arteries
(iii) Veins
(iv) Capillaries
(6bii)
(PICK ANY THREE)
Excretory system
(i) Kidney
(ii) Ureter
(iii) Urinary bladder
(iv) Urethra
(6c)
(PICK ANY FOUR)
(i) Promotes rapid growth of birds.
(ii) Increases egg production.
(iii) Improves resistance to diseases.
(iv) Prevents nutritional deficiency diseases.
(v) Improves the quality of meat and eggs.
(vi) Reduces mortality rate in poultry birds.
(6di)
Dressed carcass is the body of a slaughtered animal after the removal of blood, skin, head, feet and internal organs.
(6dii)
After
slaughtering the poultry bird by cutting the throat, the blood is
allowed to drain completely. It is then scalded in hot water to loosen
the feathers, after which the feathers are plucked. The head, shanks and
internal organs are removed, and the carcass is properly washed with
clean water. The carcass is then chilled or packaged before it is taken
to the market.
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