Animal Improvement Act, 1998 (Act No. 62 of 1998)SchemesAnimal Improvement Schemes12. Scope of the Scheme |
| (1) | The Scheme shall be applied in accordance with internationally recognised recording standards and norms as reflected in the guidelines of the Scheme. |
| (2) | The Scheme comprises seven phases, namely— |
| (a) | Reproduction Phase (Phase A1) |
| (i) | Reproduction and ease of calving traits of cows and bulls shall be evaluated through mating and calving data. |
| (b) | Suckling Phase (Phase A2) |
| (i) | Mothering ability and efficiency of the cows, and the pre-weaning growth rate of their calves, shall be evaluated by means of the cow weights and pre-weaning and weaning weights of their calves. |
| (c) | On-Farm Recordings (Phase B) |
| (i) | Post weaning growth rate of young heifers, bulls and oxen shall be evaluated under normal farming conditions by means of their weights at 12 and 18 months age. |
| (d) | Central Performance Tests (Phase C) shall comprise of— |
| (i) | C1: Standardised tests at ARC test centres; |
| (ii) | C2: Standardised tests at private test centres; and |
| (iii) | C3: Central non-standardised tests at ARC. |
| (iv) | Post weaning growth rate and feed conversion ratio of young bulls (and heifers in Phase C3) shall be evaluated by means of performance tests under standardized conditions excluding Phase C3 at central bull testing centres where animals are fed individually. |
| (e) | On-Farm performance Tests (Phase D) shall comprise of— |
| (i) | D1: Single herd tests; and |
| (ii) | 02: Multiple herd tests. |
| (iii) | Post weaning growth rate of young bulls shall be evaluated by means of performance tests under controlled conditions on the farm of a member or a private organization. |
| (f) | Feedlot Recordings (Phase E1) |
| (i) | Post weaning growth rate of young bulls, oxen and heifers shall be evaluated by means of weights under feedlot conditions. |
| (g) | Slaughter Phase (Phase E2) |
| (i) | Carcass and meat quality traits shall be evaluated by means of carcass data from abattoirs and laboratory analysis of the prime rib cut. |