Study & Master

Support Pack | Grade 10

CAPS
Module 5 Units 1 – 8

Agricultural
Sciences
Animal studies
This support pack for the Animal studies module in the
Agricultural S ciences Grade 10 CAPS curriculum provides
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Module 5 – Animal studies

Unit 1 General importance, economic value and

classification of farm animals
Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 Animals were domesticated for _____. Which one does NOT fit?
A use of their skins and wool B work and transportation
C meat and milk D protection of homes
1.2 Which one of the following does NOT apply to animal species?
A common characteristics B interbreeding
C crossbreeding D fertile offspring
1.3 A/an _____ is a group of individual living organisms that can interbreed and produce
viable fertile offspring.
A population B species
C community D ecosystem
1.4 An animal skin or hide is treated at a tannery to produce:
A carpets B leather
C luggage D shoes
1.5 Bacon is manufactured from:
A pork B beef
C mutton D game (5 × 2 = 10)
2. Supply ONE word/term for each of the following descriptions. Write only the word/term next
to the question number.
2.1 The group of animals with monogastric stomachs
2.2 The process whereby food is brought back from the stomach to the mouth to be re-chewed
and re-swallowed
2.3 Secondary products manufactured from the main product produced by an animal
2.4 The group of animals that can utilise indigestible food such as roughage and low-quality fodder
2.5 The main product produced by Angora goats (5 × 2 = 10)
3. Match the description in column B with the correct word/term in column A.
Column A Column B
3.1 Animal species A Goats
3.2 Animal breeds B Cattle and sheep
3.3 Ruminant browsers C Sheep, goats, cattle, pigs and horses
3.4 Grazers and complex stomach D Pigs, poultry and horses
3.5 Non-ruminants E Mutton sheep, wool sheep, dual-purpose sheep
(5 × 2 = 10)
Longer questions
4. Name FOUR by-products from each of the following animal species and supply ONE example of each.
4.1 sheep (8)
4.2 pigs (8)
4.3 poultry (8)

S T U DY & M A S T E R S U P P O R T PA C K S 1
5. Identify the meat produced by each of the following animals:
5.1 cattle
5.2 sheep
5.3 pigs
5.4 young cow
5.5 goat (5 × 1 = 5)
6. Name THREE economic uses of horses. (3)

Unit 2 Cattle breeds

Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 The _____ are indigenous beef cattle breeds in South Africa.
A Afrikaner and Brahman B Drakensberger, Afrikaner and Brahman
C Bonsmara and Brahman D Afrikaner, Drakensberger and Bonsmara
1.2 The _____ dairy cattle breed is the highest milk producer in the world.
A Friesland B Jersey
C Ayrshire D Guernsey
1.3 Breeds of cattle that are used for meat and milk production include:
A Afrikaner and Simmentaler B Red Poll and Friesland
C Pinzgauer and Red Poll D Jersey and Pinzgauer
1.4 Cattle are _____ to prevent their horns from causing danger to humans, other livestock or
from damage during handling.
A castrated B polled
C docked D branded
1.5 The measure of an animal’s efficiency to convert food such as grain, forage or pasture into
body mass gain is known as:
A grazing ratio B browsing ratio
C feed conversion ratio D foraging ratio (5 × 2 = 10)
2. Supply ONE word/term for each of the following descriptions. Write only the word/term next
to the question number.
2.1 The amount of intramuscular fat in the rib-eye of the muscle
2.2 The physical characteristics such as frame size, muscle and body structure as well as
breed characteristics
2.3 Medium-sized cattle with multi-coloured hides of many different patterns
2.4 Glossy black cattle that is a crossbred of Afrikaner and Holstein
2.5 Exotic red-brown, long-bodied cattle with creamy-white tail switches (5 × 2 = 10)
3. Match the description in column B with the correct word/term in column A.
Column A Column B
3.1 Afrikaner A Exotic big muscular white bulls
3.2 Charolais B Solid dominantly black humpless cattle
3.3 Brahman C Deep cherry-red skin with white from their face, behind the ears and down their chests to
between their hind legs
3.4 Aberdeen Angus D Exotic breed with large humps over their shoulders
3.5 Hereford E Nearly exterminated because of rinderpest
(5 × 2 = 10)

2 S T U DY & M A S T E R S U P P O R T PA C K S
Longer questions
4. Tabulate the differences between Bos taurus and Bos indicus cattle with reference to:
4.1 descendance
4.2 adaptation to climate conditions
4.3 disease and tick resistance
4.4 physical characteristics with reference to humps and dewlaps (4 × 2 = 8)
5. Identify the dairy cattle breed with the following milk qualities:
5.1 They produce high-quality yellow milk with a high butterfat content.
5.2 Milk has a yellow colour with a distinctive flavour.
5.3 Milk is white with relatively high butterfat content with a layer of cream on top. (2 × 3 = 6)
6. 6.1 Briefly distinguish between indigenous and exotic cattle breeds in South Africa. (2)
6.2 Name TWO examples of each. (4)
7. Name THREE characteristics that a beef breed bull should have to produce good quality and
quantity of meat. (3)
8. Name THREE characteristics of a dairy breed cow for good quality and quantity of milk production. (3)

Unit 3 Sheep breeds

Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 Fibre _____ is the actual measurement of the thickness of wool fibres.
A texture B diameter
C strength D length
1.2 _____ is the amount of wool left after washing expressed as a percentage of the original
weight of the sheared fleece.
A Crimp B Micron
C Yield D Coat
1.3 The South African domestic Dorper sheep was developed by crossing a:
A Dormer and Dorper B Dormer and Persian ewe
C Dorset Horn and Dormer D Dorset Horn ram and Blackhead Persian ewe
1.4 _____ is done to remove undesirable parts of the sheared wool of a sheep.
A Skirting B Weaving
C Washing D Shearing
1.5 Which one of the following is NOT a characteristic of a good ewe?
A Good mothering ability B High fertility
C Long lambing interval D Well-developed udders (5 × 2 = 10)
2. Supply ONE word/term for each of the following descriptions. Write only the word/term next to
the question number.
2.1 Breeds of sheep are kept for their wool, meat or both
2.2 The meat obtained from a young sheep of about three months old
2.3 The wool sheared off one sheep in a single piece in one shearing
2.4 The natural waviness of wool fibres
2.5 The yellowish natural oil found on the wool of a sheep that makes it easy for sheep to shed
water from their coats (5 × 2 = 10)

S T U DY & M A S T E R S U P P O R T PA C K S 3
3. Indicate which ONE of the statements in column B applies to the sheep breed in column A.
Write only A or B next to the question number.
Column A Column B
3.1 Dorper A Crossbreed of Blackhead Persian ram and Dorset Horn ewe
B South African domestic breed meat and hair sheep
3.2 Ronderib Afrikaner A Cape fat-tailed sheep move southwards with KhoiKhoin people
B Creamy-white shiny hair with a black face
3.3 Van Rooy A Polled white sheep with wool between the bristly hair
B Produces fine wool that is sheared annually
3.4 Damara A Selective grazers that feed on grass only
B Large white, brown, roan or black mottle-coloured, fat-tailed sheep
3.5 Karakul A ‘Black diamonds’ of the deserts
B Mature ewes are slaughtered for their pelts
(5 × 2 = 10)
Longer questions
4. The South African Merino ram was used as a sire ram to develop three South African landrace breeds.
Name these THREE breeds. (3)
5. Tabulate the characteristics of Merino wool with reference to:
5.1 colour
5.2 fibres
5.3 texture
5.4 quality
5.5 uses (5 × 1 = 5)
6. Name the FOUR main types of sheep breeds based on their utilisation as well as the products
derived from each. (8)
7. The main purpose for many sheep farmers is high lamb production. Name THREE characteristics
of ewes to breed successfully and produce as many lambs as possible. (3)

Unit 4 Goat breeds

Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 The _____ goat is not a meat breed goat.
A Red Kalahari B Boer goat
C Saanen D Savanna
1.2 The _____ goat has soft light fawn to dark brown hair with white markings on the ears, face,
legs and tail.
A Toggenburg B Saanen
C Savanna D Angora
1.3 The _____ goat is not very well adapted to harsh environmental conditions and is very sensitive
to cold climates.
A Red Kalahari B Boer
C Savanna D Angora
1.4 Mohair fibres reflect light and are shiny. This is called:
A silky B lustre
C grease D lanolin (4 × 2 = 8)
2. Supply ONE word/term for each of the following descriptions. Write only the word/term next to the
question number.

4 S T U DY & M A S T E R S U P P O R T PA C K S
2.1 The colour of Red Kalahari goats protects them from predators as they blend in with
their environment.
2.2 The characteristic of the Boer goat breed that means that they are not prone to diseases
such as blue tongue.
2.3 The soft inner hair of a goat’s coat that protects it in winter and is shed in summer. (3 × 2 = 6)
3. Indicate whether the descriptions in column B applies to A; B; A AND B or NONE of the
goat breeds in column A.
Column A Column B
3.1 A Boer White bodies with red heads and long red pendulous ears and Roman noses
B Savanna
3.2 A Saanen Skin colour that makes them sensitive to sunlight and prone to cancer on their eyes and
udders
B Toggenburg
3.3 A Angora Strong smooth hair, large undercoat, guard hairs from topcoat are often mixed with hairs
from undercoat that gives it a distinct frizzy look, does not contain fatty grease lanolin
B Merino
3.4 A Toggenburg Indigenous goat breeds that were developed in South Africa
B Red Kalahari
3.5 A Saanen White hair with black pigmented skin, horns and hooves with long drooping ears
B Savanna
(5 × 2 = 10)
Longer questions
4. Compare mohair and wool with reference to the following:
4.1 origin
4.2 fibre diameter
4.3 fibre crimp
4.4 elasticity
4.5 uses (name TWO) (5 × 2 = 10)
5. Supply FOUR reasons why the milk of a Saanen goat is better than cow’s milk. (4)
6. Briefly mention THREE physical characteristics of the Boer goat. (3)

Unit 5 Pig breeds

Short questions
1. Supply ONE word/term for each of the following descriptions. Write only the word/term next to
the question number.
1.1 The productive system where pigs are kept and raised indoors
1.2 The culinary name for the fresh meat obtained from a domestic pig
1.3 Cured meat manufactured from the meat of a pig
1.4 The condition in Large White pig breed that makes them prone to sunburn
1.5 The reproductive process where one pig breed is bred with another pig breed (5 × 2 = 10)
2. Match the description in column B with the correct word/term in column A.
Column A Column B
2.1 Large White A Black pig with white belt-like stripe with large upright ears
2.2 Landrace B Imported to replace black pigs but could not adapt and acclimatise in South Africa
2.3 Hampshire C Bacon pigs, lean meat with less fat with a distinctive taste
2.4 Tamworth D Most efficient feed conversion ratio
2.5 Minnesota E Long-bodied pigs with pink skins, white hair and big, floppy ears that droop over their eyes
(5 × 2 = 10)

S T U DY & M A S T E R S U P P O R T PA C K S 5
Longer questions
3. Tabulate the differences between indigenous and improved pig breeds with reference to the
following:
3.1 body conformation
3.2 meat quality
3.3 feed conversion ratio
3.4 fertility of sow and litter sizes
3.5 disease resistance (5 × 2 = 10)
4. Answer the following questions about the feeding habits of different types of animals.
4.1 What type of animal is a pig according to the type of food that it consumes? (1)
4.2 What type/s of food does the pig consume? (1)
4.3 How does the food habit of a sheep and goat differ from that of a pig? (2)
4.4 What type of animal is a wild animal such as a lion according to what it eats? (2)
5. Identify the parts of a bacon pig carcass from which the following products are manufactured. (2)
5.1 streaky bacon
5.2 back bacon (2)
6. Answer the following questions.
6.1 Which product is manufactured from the upper rear leg of a pig?
6.2 Which commercial product is obtained when the product in 6.1 is smoked? (2)

Unit 6 Poultry breeds

Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 Chickens are _____ according to their eating habits.
A omnivores B herbivores
C carnivores D browsers
1.2 Which one of the following is NOT a characteristic of egg-laying breeds of chickens?
A High egg production B Little broodiness
C Low feed consumption D Heavy breeds
1.3 Which one of the following is NOT an important condition in the use of incubators for
the hatching of eggs?
A high temperature B humidity to control egg moisture
C ventilation for fresh air D turning of eggs
1.4 The system where chickens can roam around outdoors in nature, pecking natural food,
roosting in trees and keeping them in coops or sheds at night is known as:
A extensive B intensive
C free-range D subsistence
1.5 Free-range chickens are _____; they walk/run around searching and scratching the ground
for food such as seeds and insects.
A herbivores B foragers
C carnivores D grazers (5 × 2 = 10)
2. Supply ONE word/term for each of the following descriptions. Write only the word/term next
to the question number.
2.1 A chicken that is bred and raised specifically for meat production
2.2 The type of egg production where hens are in small wire cages, it is costly and labour intensive
2.3 The machine that creates the perfect conditions for the successful hatching of eggs
2.4 The high-quality, soft feathers found underneath the visible feathers of birds
2.5 Hens with this characteristic want to sit on eggs until they hatch and raise chickens (5 × 2 = 10)

6 S T U DY & M A S T E R S U P P O R T PA C K S
Longer questions
3. Briefly mention FOUR economic uses of ostriches and TWO examples of each. (4 × 3 = 12)
4. Name FOUR basic requirements for successful poultry production with TWO reasons for each one. (4 × 3 = 12)
5. Briefly mention the characteristics of ostrich meat. (3 × 1 = 3)

Unit 7 Horses, donkeys and mules

Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 The offspring from crossbreeding two different species of animals is called a:
A breed B hybrid
C purebreed D crossbreed
1.2 Which one of the following is NOT true about draught horse breeds?
A cold-blooded B calm temperaments
C light horse breeds D include Hackney and Percheron
1.3 A _____ is an adult male horse that has been castrated.
A gelding B stallion
C colt D mare (3 × 2 = 6)
2. Identify the following breeds.

A B C D
(4 × 2 = 8)

Longer questions
3. Tabulate the differences between warm-blooded and cold-blooded horses with reference to:
3.1 origin
3.2 physical external characteristics
3.3 types of horses
3.4 horse breeds
3.5 uses (5 × 2 = 10)
4. Answer the following questions about breeding donkeys with horses:
4.1 What is the origin of donkeys? (1)
4.2 Identify the type of breeding when donkeys are bred with horses. (1)
4.3 Briefly explain what is meant by the type of breeding mentioned in 4.2. (2)
4.4 What do we call the offspring of breeding donkeys with horses? (1)
4.5 Identify the parents of the offspring mentioned in 4.4. (2)
4.6 What is the negative effect of the offspring mentioned in 4.4? (1)
4.7 Name the characteristics that the offspring inherits from its maternal parent. (2)
4.8 Name the characteristics that the offspring inherits from its paternal parent. (3)

S T U DY & M A S T E R S U P P O R T PA C K S 7
Unit 8 Game animals
Short questions
1. Various possible answers are provided for the following questions. Write only the correct letter
(A–D) next to the question number.
1.1 The _____ does NOT belong to the game animals known as The Big Five.
A rhinoceros B cheetah
C elephant D lion
1.2 The commercialised farming of wild animals by private landowners is known as:
A conservation farming B livestock farming
C game farming D subsistence farming
1.3 Elephant tusks are elongated:
A molars B pre-molars
C canines D incisors
1.4 Small carnivores such as jackals that feed on the remains of the prey of big carnivores such
as lions are:
A ruminants B omnivores
C scavengers D predators
1.5 Birds such as owls that feed entirely on living animals as small as insects and as large as hares
are known as:
A raptors B prey
C scavengers D herbivores (5 × 2 = 10)
2. Supply ONE word/term for each of the following descriptions. Write only the word/term next
to the question number.
2.1 This person prepares and processes heads or entire bodies of game animals into trophies.
2.2 Illegal act of killing wild animals for their teeth, horns or other valuable parts.
2.3 Cultural tribal chiefs use the skins of this wild animal in ceremonial functions.
2.4 The natural, environmental and ecological region where a wild animal lives and is accustomed
to for survival.
2.5 The animal that is the largest antelope in Africa. (5 × 2 = 10)

Longer questions
3. Tabulate FOUR economic purposes of game animals with TWO examples of each. (4 × 3 = 12)
4. Name THREE economic uses of elephant tusks. (3)
5. Supply FOUR reasons why game farming is important for wildlife in South Africa. (4)

Memorandum
Unit 1
Short questions
1.1 D 1.2 C 1.3 B 1.4 B 1.5 A (10)
2.1 non-ruminants 2.2 regurgitation 2.3 by-products
2.4 ruminants 2.5 mohair (10)
3.1 C 3.2 E 3.3 A 3.4 B 3.5 D (10)

Longer questions
4.1 By-products from sheep and examples (any four plus one example of each):
• Hides: clothes, carpets and blankets
• Horns, hooves and bone: shampoo and gelatin
• Sheep fat: candles, crayons and paraffin
• Wool fat: skin lotion and ointments
• Sheepskin: leather goods, e.g. footballs and hats

8 S T U DY & M A S T E R S U P P O R T PA C K S
• Intestines: sausage casings
• Sheep manure: fertiliser (8)
4.2 By-products from pigs and examples:
• Hides: shoes and shields
• Bristles: brushes
• Fat: crayons, soap and floor waxes
• Bones: tools, weapons and glue (8)
4.3 By-products from poultry and examples:
• Feathers: pillows
• By-product meal: pet foods
• Litter: fertiliser
• Blood meal: animal rations, fertiliser (8)
5.1 beef 5.2 mutton 5.3 pork 5.4 veal 5.5 chevon (5)
6. Economic uses of horses (any three):
• Farm work, e.g. ploughing
• Transport of wood, water, people
• Sport, e.g. show-jumping
• Recreation, e.g. horse-riding (3)

Unit 2
Short questions
1.1 D 1.2 A 1.3 C 1.4 B
1.5 C (10)
2.1 marbling 2.2 conformation 2.3 Nguni 2.4 Drakensberger
2.5 Sussex (10)
3.1 E 3.2 A 3.3 D 3.4 B
3.5 C (10)

Longer questions
4.
Bos taurus Bos indicus
4.1 Eurasian subspecies Indian subspecies
4.2 Adapted to cooler climates Survival under harsh tropical climates
4.3 Prone to tick-borne diseases and tick attacks Tolerant to diseases, ticks and parasites
4.4 No humps or dewlaps Fatty humps on their shoulders, drooping ears and a large dewlap
(8)
5.1 Jersey 5.2 Guernsey 5.3 Ayrshire (3)
6.1 Indigenous cattle breeds originated naturally in a country. Exotic cattle breeds originated in
another country. (2)
6.2 Indigenous (any two): Afrikaner, Bonsmara, Drakensberger, Nguni
Exotic (any two): Hereford, Sussex, Charolais, Aberdeen Angus, Brahman (4)
7. Characteristics a beef breed bull should have to produce good quality and quantity of meat (any three):
• Large bodies with muscular back, loins, rump and thighs for good meat production
• Large stomach to eat enough and gain weight fast
• Good carcass quality
• Heavy slaughter weight
• Meat must have minimum fat thickness and good marbling (3)

S T U DY & M A S T E R S U P P O R T PA C K S 9
8. Characteristics a dairy breed cow should have for good quality and quantity milk production (any three):
• Well-developed udder that is well attached to the abdomen
• Well-placed teats, not too long or fat
• Reproductive vigour
• Consistent high milk yield; provision of surplus milk after suckling of young ones
• Quality milk with good butterfat
• Long production life
• Good feed conversion to milk (3)

Unit 3
Short questions
1.1 B 1.2 C 1.3 C 1.4 A 1.5 C(10)
2.1 dual-purpose 2.2 lamb 2.3 fleece 2.4 crimp 2.5 lanolin(10)
3.1 B 3.2 A 3.3 A 3.4 B 3.5 A (10)

Longer questions
4. Dohne Merino, Afrino and Dormer (3)
5.
Characteristics of Merino wool
Colour Pure white
Fibres Free of kemp and coloured fibres
Texture Fine, springy, tight, soft texture
Quality Ultra-fine wool
Uses Performance athletic wear
(5)
6. • Mutton breeds for meat production
• Wool breeds for wool production
• Dual-purpose breeds for meat and wool production
• Pelt breeds for pelt production (8)
7. Characteristics for ewes to breed successfully and produce many lambs (any three):
• Early maturity
• Long productive lives
• Excellent reproductive traits
• Breed right through the year
• High fertility
• Excellent mothering abilities
• Well-developed udders
• High milk production
• Lambs have fast growth rate
• Multiple births (3)

Unit 4
Short questions
1.1 C 1.2 A 1.3 D 1.4 B (8)
2.1 camouflage 2.2 resistance 2.3 cashmere (6)
3.1 A 3.2 A 3.3 A 3.4 B 3.5 B (10)

10 S T U DY & M A S T E R S U P P O R T PA C K S
Longer questions
4.
Mohair Wool
4.1 Hair of the Angora goat Textile fibre of sheep and other animals
4.2 Very fine and soft to coarse and scratchy; Fine, medium or coarse; 12–24 microns
25–45 microns
4.3 Uncrimped and naturally wavy Fine wool has 100 crimps per inch and
coarse wool 1–2; naturally springy to the
touch
4.4 More elastic than wool; can stretch 30% Great elasticity, it can be twisted,
over its length and will spring back into turned and stretched and will retain its
shape; it does not wrinkle, stretch or sag natural shape
when worn
4.5 Fine mohair used for coats, scarves and Fine wool used to make undergarments
sweaters Coarse wool used to make outerwear and
Coarse mohair used for carpets and heavy rugs
outerwear
(10)
5. Reasons the milk of a Saanen goat is better than cow's milk (any four):
• Relatively low levels of butterfat; average of 3.5% butterfat
• Finer globules of cream than cow’s milk; creamier than cow’s milk
• Naturally homogenised
• More easily digestible than cow’s milk
• Milk can be frozen and is pleasant to drink when defrosted
• Lower levels of lactose; healthy for lactose-intolerant and dairy allergic babies
• Sweeter and smoother (4)
6. Physical characteristics of the Boer goat (any three):
• White bodies with red heads and ears
• Long pendulous ears
• Roman noses
• Rams have horns that curve backwards and downwards (3)

Unit 5
Short questions
1.1 intensive 1.2 pork 1.3 bacon (10)
1.4 pigmentation (unpigmented skin) 1.5 crossbreeding
2.1 D 2.2 E 2.3 A 2.4 C 2.5 B (10)

Longer questions
3.
Indigenous pig breeds Improved pig breeds
3.1 Short bodies with short hindquarters Longer bodies with heavy hindquarters
3.2 Lower quality fatty meat High quality meat with less fat
3.3 Lower feed conversion ratio Higher feed conversion ratio
3.4 Lower fertility with fewer piglets in a litter Higher fertility with larger litter size
3.5 High disease resistance Lower disease resistance
(10)

S T U DY & M A S T E R S U P P O R T PA C K S 11
4. 4.1 omnivore (1)
4.2 plant and animal food (1)
4.3 Sheep and goats are herbivores. They feed only on food of plant origin whereas pigs are
omnivores feeding on food of both plant and animal origin. (2)
4.4 Wild animals are omnivores. They feed only on food of animal origin. (2)
5. 5.1 pork belly 5.2 loin (2)
6. Pork products:
6.1 ham 6.2 gammon (2)

Unit 6
Short questions
1.1 A 1.2 D 1.3 A 1.4 C 1.5 B (10)
2.1 broiler 2.2 battery 2.3 incubator 2.4 down 2.5 broody (10)

Longer questions
3. Economic uses of ostriches (any two examples of each):
• Feathers: feather dusters, decoration on hats, key holders, cushions, etc.
• Skin: expensive leather products, e.g. handbags, shoes, wallets, etc.
• Meat: steaks, mince, burgers, biltong, etc.
• Tourist attraction: ostrich riding, guided tours, curio shop, etc. (12)
4. Basic requirements for successful poultry production (any two examples each):
• Housing:
– Protection and shelter from environmental conditions
– Protection from predators
– Places for nesting and roosting
– Dust-bathing facilities
• Management:
– Disease prevention by vaccination
– Nutritionally balanced feed provision
– Sanitation of chicken houses
– Egg collection
– Financing
– Marketing
– Labour requirements
• Breeding:
– Rooster to obtain fertilised eggs
– Production of more egg-laying hens
• Nutrition:
– Green leafy vegetation
– Fresh clean water
– Balanced diet
– Broilers need enough food to grow fast
– Layers need more lay rations (12)
5. Low in fat, low in cholesterol, high in calcium, protein and iron (3)

Unit 7
Short questions
1.1 B 1.2 C 1.3 A (6)
2. A: Hackney B: Saddle horse C: Mule D: Arab horse (8)

12 S T U DY & M A S T E R S U P P O R T PA C K S
Longer questions
3.
Warm-blooded horses Cold-blooded horses
3.1 Arabian breeds Northern Europe
3.2 Tall fine-boned horses with athletic build, slim Big, strong-bodied, muscular horses with thick coats,
bodies and slim legs thick manes and tails
3.3 Light, riding horses Heavy, draught horses
3.4 Arab and Saddle horse Hackney and Percheron
3.5 Equestrian sports, e.g. horse shows, parades, Working horses, e.g. pulling farm implements and
harness competitions, jumping and dressage wagons, ploughing of fields, etc.
(10)
4. Breeding donkeys with horses:
4.1 African wild ass (1)
4.2 crossbreeding (1)
4.3 Two different species of animals are crossbred (2)
4.4 mules (1)
4.5 Male donkey and female horse (2)
4.6 infertility (1)
4.7 Hindquarters and a long tail (2)
4.8 Short, thick neck, long ears, thin limbs, narrow hooves, short mane with coarse hair (3)

Unit 8
Short questions
1.1 B 1.2 C 1.3 D 1.4 C 1.5 A (10)
2.1 taxidermist 2.2 poaching 2.3 leopard 2.4 habitat 2.5 eland (10)

Longer questions
3.
Tourism Meat Hides Trophy hunting
• Attracts tourists from SA • Hunted for venison • Manufactured into leather • Heads or entire body
and abroad • Processed to steaks, products, e.g. purses, processed as trophies
• Economic growth of our roasts, sausages and mats, clothing • Teeth, tusks or horns also
country minced meat • Heavy buffalo hides used turned into trophies
• Job opportunities • Processed and dried as for shoes and rugs
• Improved livelihoods biltong
(12)
4. Economic uses of elephant tusks (any three):
• ornaments
• jewellery
• piano keys
• cutlery handles (3)
5. Reasons game farming is important for wildlife in South Africa (any four):
• Conservation of biodiversity and wildlife
• Maintenance and restoration of ecosystems and habitats
• Prevention of species loss
• Protection of endangered species
• Protection of rare species
• Protection of our heritage
• Prevention of poaching (4)

S T U DY & M A S T E R S U P P O R T PA C K S 13