Animal Husbandry and Veterinary Optional Paper 2 Question Paper 2025 with Detailed Solution; Download PDF

UPSC Mains 2025 Question Paper for Animal Husbandry and Veterinary Optional Paper 2 is available here to download in PDF Format. The exam has been conducted on August 31, 2025, in Afternoon Session (02:30 PM to 05:30 PM). This Paper comprises 8 questions which are of 250 marks. The duration of the exam is 3 hours.

UPSC Mains Animal Husbandry and Veterinary Optional Paper 2 Question Paper 2025 with Detailed Solution; Download PDF (August 31, 2025)

Q1 (A) Write salient Histological Features of Basic tissues of the Body.

Q1 (B) Location of superficial lymph nodes of ox.

Q1 (C) Drugs acting on Fluid Balance.

Q1 (D) Write about the types of pollution. Also write about sources and signs of water pollution. How to measure the water Quality?

Q1 (E) Write about the collection, methods of preservation and dispatch of samples from the carcass of suspected rabid dog for laboratory diagnosis.

Q2 (A) Explain the formation of Foetal membranes in mammals with the help of suitable diagrams.

Q2 (B) Discuss the properties of an ideal antimicrobial agent. Write about the classification of antimicrobial agents.

Q2 (C) Discuss in brief the housing requirements for pregnant cows and milking cows.

Q3 (A) (i) Elucidate the etiology, pathogenesis, clinical findings and line of treatment of esophagitis in cow.

Q3 (A) (ii) Explain why dietary supplementation of Iodine is essential for Livestock.

Q3 (B) (i) Discuss in detail the procedure to repair femur fracture in an adult Murrah Buffalo.

Q3 (B) (ii) Discuss the various factors that lead to non-union of broken bones.

Q3 (C) Explain gross anatomical features of ovary and oviduct of Fowl with the help of diagrams.

Q4 (A) (i) Describe the effect of Avian Influenza Virus on Poultry industry and suggest the control measures to be adopted for effective control of Avian Influenza. Mention the WHO's guidelines for addressing the pandemic situation.

Q4 (A) (ii) Discuss about the factors attributable to acetonaemia in buffalo alongwith its clinical findings, diagnosis, differential diagnosis and line of treatment.

Q4 (B) Explain stay apparatus and Bow and String mechanism in Horse.

Q4 (C) Explain clinical manifestation of diseases of the nervous system in domestic animals and enlist the methods of Neurological Examination.

Q5 (A) OIE standard setting procedure for animal disease control.

Q5 (B) Neutralization of cream.

Q5 (C) How is the processing of Acidophilus milk and Bulgarian butter milk done?

Q5 (D) Principles and methods of low temperature preservation of meat.

Q5 (E) Quality control and grading of carpet wool.

Q6 (A) (i) Discuss about emerging zoonotic diseases, their prevalence and effects on animal and human population.

Q6 (A) (ii) Discuss the methods of disease transmission and disease control measures.

Q6 (B) List out different defects encountered in condensed and evaporated milk, their causes and preventive measures.

Q6 (C) What are the purpose and procedure of ante-mortem inspection of animals? Write about categorization of animals based on ante-mortem inspection.

Q7 (A) (i) Write in detail about milk and meat borne diseases and their control.

Q7 (A) (ii) Discuss in detail the vetero legal aspects of sudden death of a cow.

Q7 (B) Describe the process of manufacture of 'mother starter' and 'bulk starter' cultures. What are the defects encountered in 'starter' and what measures are to be taken to avoid these defects.

Q7 (C) Describe FSSAI standards pertaining to fresh chicken egg, frozen egg products and whole egg powder.

Q8 (A) (i) Discuss the modern processing technologies to improve quality of meat and meat products.

Q8 (A) (ii) Packaging is a very important tool for successful marketing of meat and meat products - discuss the topic in light of traditional and modern packaging techniques.

Q8 (B) (i) Write a note on abattoir effluent treatment.

Q8 (B) (ii) Discuss the methods of processing of condemned carcasses for production of meat-cum-bone meal.

Q8 (C) Classify industrial casein derived from skim milk. Describe the method of manufacture of acid casein.

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