CAMARINES NORTE COLLEGE OF ARTS AND BUSINESS

Bagong Silang 1, Labo, Camarines Norte

Name: __________________________ Date: _____________

Please answer the following instrument according to the characteristics

described below. Encircle the letter of your choice that best describes you as a
learner. Blank spaces are provided for some data that need your response.

Data Gathering Instrument for Trainees Characteristics

Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 9 and above
b. 90 to 94 b. 90 to 94
c. 90 to 94 c. 85 to 89
d. 85 to 89 d. 80 to 84
e. 80 to 84 e. 75 to 79
f. 75 to 79

Cultural and Ethnicity/culture:

language Ifugao
background
Igorot
Ibanag
Gaddang
Muslim
Ibaloy
Others( please specify) Tagalog

Education & Highest Educational Attainment:

general a. High School Level
knowledge b. High School Graduate
c. College Level
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 21
 CAMARINES NORTE COLLEGE OF ARTS AND BUSINESS
Bagong Silang 1, Labo, Camarines Norte

Name: __________________________ Date: _____________

SELF-ASSESSMENT CHECK

Instructions: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.

BASIC COMPETENCIES AND LEARNING OUTCOMES

CAN I? YES NO
1. Participate in workplace communication
L.O.1 Obtain and convey workplace information
L.O.2.Participate in workplace meetings and discussions
L.O.3. Complete relevant work related documents
2. Work In Team Environment

L.O.1. Describe team role and scope

L.O.2. Identify own role and responsibility within team

L.O.3. Work as a team member

3. Practice Career Professionalism
L.O.1. Integrate personal objectives with organizational goals
L.O.2. Set and meet work priorities
L.O.3. Maintain professional growth and development
4. Practice Occupational Health And Safety Procedures
L.O.1. Identify hazards and risks

L.O.2. Evaluate hazards and risks

L.O.3. Control hazards and risks
L.O.4. Maintain OHS awareness
 COMMON COMPETENCIES AND LEARNING OUTCOMES
CAN I? YES NO
1. Apply Safety Measures In Farm Operations
L.O.1 Determine areas of concern for safety measures
L.O.2 Apply appropriate safety measures
L.O.3.Safe keep/dispose tools, materials and outfit
2. Use Farm Tools And Equipment
L.O.1 Select and use farm tools
L.O.2 Select and operate farm equipment
L.O.3.Perform preventive maintenance
3. Perform Estimation And Basic Calculation
L.O.1 Perform estimation
L.O.2.Perform basic workplace calculation
4. Process Farm Wastes

L.O.1. Collect farm wastes

L.O.2. Identify and segregate wastes
L.O.3 Treat and process farm wastes

CORE COMPETENCIES AND LEARNING OUTCOMES

CAN I? YES NO
1. Raise Poultry
L.O.1 Select and procure stock
L.O.2 Maintain optional environment for poultry
L.O.3 Observe and assess chick health
L.O.4 Select brood /layer stock
L.O.5 Perform pre and post laying activities
L.O.6 Perform preventive and therapeutic measures
2. Raise Small Ruminants
L.O.1 Select and manage breeder goats and sheep
L.O.2 Manage does/ewes and their progenies
L.O.3 Provide feed and implement feeding practices
L.O.4 Implement herd health program
 Technical Education and Skills Development Authority
CAMARINES NORTE COLLEGE OF ARTS AND BUSINESS
Bagong Silang 1, Labo Camarines Norte

Name: ___________________ Date___________________

Qualification: ___________________

TRAINING SESSION EVALUATION FORM

This post-training evaluation instrument is intended to measure how satisfactory your

trainer prepared and facilitated your training. Please give your honest rating by
checking on the corresponding cell of your response. Your answers will be treated
with utmost confidentiality

TRAINER/ Poor/ Fair/ Good Very Outstandi

INSTRUCTORS Unsatisfactory Satisfactory /Adequate Good/Very ng
Name of Trainer: satisfactory

JOY ATIENZA
VISITACION 1 2 3 4 5
1. Orients trainees
about CBT, the
use of CBLM
and the
evaluation
system
2. Exhibits clearly
the unit of
competencies to
be attained at
the start of
every module
3. Motivates and
elicits active
participation
from the
students or
trainees
4. Keeps records
of evidence/s of
competency
attainment of
each student
/trainee
 Poor/ Fair/ Good Very Outstanding
Unsatisfactory Satisfactory /Adequate Good/Very
TRAINING satisfactory
FACILITIES / 1 2 3 4 5
RESOURCES

1. Training
Resources are
adequate2.
Training Venue
is conducive
and appropriate
2. Training Venue
is
conducive and
appropriate
3. Equipment,
Supplies and
Materials are
sufficient
4. Equipment,
supplies and
Materials are
suitable and
appropriate
5. Promptness in
providing
supplies and
Materials
Poor/ Fair/ Good Very Outstanding
Unsatisfactory Satisfactory /Adequate Good/Very
SUPPORT AND satisfactory
STAFF 1 2 3 4 5

1. Support Staff
are
accommodating

COMMENTS /SUGGESTIONS:

_________________________________________________________________________________
________________________________________________
 TECHNICAL EDUCATION AND SKILLS
DEVELOPMENT AUTHORITY
Camarines Norte College of Arts and Business
Bagong Silang 1, Labo Camarines Norte

TRAINEES RECORD BOOK

Trainees No.1122
I.D.

NAME: JENNY ELLAGA ABIAR

QUALIFICATION: ANIMAL PRODUCTION NC II

TRAINING DURATION: 660 HOURS

TRAINER: JOY ATIENZA VISITACION

 Instructions:
This Trainees Record Book (TRB) is intended to serve as record of all
accomplishment/task/activities while undergoing training in the industry. It will
eventually become evidence that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important that all its contents are
viably entered by both the trainees and instructor.

The Trainees Record Book contains all the required competencies in your
chosen qualification. All you have to do is to fill in the column Task required and
Date Accomplished with all the activities in accordance with the training program
and to be taken up in the school and with the guidance of the instructor. The
instructor will likewise indicate his/her remarks on the Instructors Remarks column
regarding the outcome of the task accomplished by the trainees. Be sure that the
trainee will personally accomplish the task and confirmed by the instructor.

It is of great importance that the content should be written legibly on ink. Avoid
any corrections or erasures and maintain the cleanliness of this record.

This will be collected by your trainer and submit the same to the Vocational
Instruction Supervisor (VIS) and shall form part of the permanent trainees document
on file.

THANK YOU.
NOTES:

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 BASIC COMPETENCIES

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

NC Level II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks
L.O.1 Obtain and 1.1 Specific and relevant
convey workplace information is accessed
08/09/17 Complete
information from appropriate
sources
1.2 Effective questioning ,
active listening and
speaking skills are used to
gather and convey
information
1.3 Appropriate medium is
used to transfer
information and ideas
1.4 Appropriate non- verbal
communication is used
1.5 Appropriate lines of
communication with
supervisors and
colleagues are identified
and followed
1.6 Defined workplace
procedures for the
location and storage of
information are used
Personal interaction is
carried out clearly and
concisely
 COMMON COMPETENCIES

Unit of Competency: APPLY SAFETY MEASURES IN FARM OPERATIONS

NC Level II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks
1. Determin 1.1 Work tasks are
e areas identified in line with 09/07/17 Complete
of farm operations
concern 1.2 Place for safety
for measures are
safety determined in line with
measure farm operations
s 1.3 Time for safety
measures are
determined in line with
farm operations
1.4 Appropriate tools,
materials and outfits
are prepared in line with
job requirements
2. Apply 2.1 Tools and materials are
appropri used according to 09/07/17 Complete
ate specifications and
safety procedures
measure 2.2 Outfits are worn
s according to farm
requirements
2.3 Effectivity/shelf
life/expiration of
materials are strictly
observed
2.4 Emergency
procedures are known
and followed to ensure
a safework requirement
2.5 Hazards in the
workplace are identified
and reported in line with
farm guidelines
 CORE COMPETENCIES

Unit of Competency: RAISE POULTRY

NC Level II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks
1. Select and 1.1 Breed/strains/hybrid
procure stock are identified according 10/05/17 Complete
to industry standard

2. Maintain optional 2.1 Poultry houses, tools and

environment for equipment are cleaned 10/05/17 Complete
poultry and disinfected
2.2 Chick guard, curtains,
heaters are installed and
adjusted based on
industry standard
2.3 Litter materials are laid-
out and
changed/cleaned
regularly
2.4 Feeders and water trough
are prepared and
cleaned regularly
2.5 Poultry species are fed
according to industry
standards
2.6 Feed left-over is properly
secured and spoiled feed
is disposed properly
2.7 Extended lighting system
is provided to 20 week
old pullets based on
industry standard
3. Observe and 3.1 Chicks behavior are
assess chick health monitored to determine 10/05/17 Complete
health condition
3.2 Records are collected
and collated
3.3 Chicks are debeaked in
appropriate time
SECTOR : AGRICULTURE AND FISHERY
QUALIFICATION TITTLE : ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY : RAISE POULTRY

MODULE TITLE : RAISING POULTRY

 CAMARINES NORTE COLLEGE OF ARTS AND BUSINESS
Bagong Silang 1, labo, Camarines Norte

HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIALS

Welcome to this learners guide for the module in RAISING

POULTRY. This learners guide contains materials and activities to
complete.

The units of competency RAISE POULTRY contains the knowledge,

skills and attitude required to prepare tools, farm implements and simple
equipment for horticultural farm operations.

You are required to go through a series of learning activities in order

to complete each learning outcomes such as Information Sheets, resources
materials and references materials for further reading that help you for a
better understanding and answer self-check basing the information sheet
provided. You may use a paper or bond paper to reflect your answer for each
self-check. Questions should be raise if encounter difficulties so you would
be assist by your trainer.

This module was prepared to help you achieve the required

competency in RAISING POULTRY .This will be the source of information
for you to acquired knowledge and skills in this particular trade with
minimum super vision or help from your instructor .With the aid of this
materials you will acquire the competency independently and in your own
pace . Read this learning guide carefully so you will be guided.

Work through all the information and complete the activities in

each section suggested references are included to supplement the
materials provided in this module .
 ANIMAL PRODUCTION NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. Raise Poultry Raising Poultry AGR621301

AGR621302
2. Raise Small Ruminants Raising Small Ruminants

3. Raising Swine AGR621303

Raise Swine

AGR621304
4. Raise large Ruminants Raising Large Ruminants
 MODULE CONTENT

UNIT OF COMPETENCY: RAISE POULTRY

MODULE TITLE: Raising Poultry

MODULE DESCRIPTOR:

This unit covers the knowledge, skills and attitudes required to raise
poultry efficiently and effectively. It includes selection and procurement of
stock, maintenance of optional environment for poultry, assessment of chick
health, selection of brood/layer stock, pre and post laying activities and
implementing health programs

NOMINAL DURATION: 80 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

1. Select and procure stock

2. Provide feed and implement feeding practices

3. Maintain optional environment for poultry

4. Observe and assess chick health

5. Select brood /layer stock

6. Perform pre and post laying activities

7. Perform preventive and therapeutic measures

LEARNING OUTCOME # 1 SELECT AND PROCURE STOCK

ASSESSMENT CRITERIA:
1.2 Breed/strains/hybrid are identified according to industry standard
CONTENTS:
1.1 Types, breeds and strains of domestic poultry
1.2 Characterisitics of desirable and undesirable strains
1.3 Selection and culling
1.4 Confidence in selection
CONDITIONS:
Students/trainees must be provided with the following:
Breed/strain/hybrid

1.1 Broiler strain

1.1.1 Anak
1.1.2 Pilch-de-kalb
1.1.3 Lohman
1.1.4 Starbro
1.1.5 Arbor acre
1.1.6 Avian Peterson
1.1.7 Cobb
1.2 Strains of layers include:
1.2.1 Babcock
1.2.2 Dekalb
1.2.3 H&N
1.2.4 Hi-sex white
1.2.5 Kimber
1.2.6 Star cross
1.2.7 Lohman LSL
1.3 Breeds of egg-type ducks:
1.3.1 The Phil. Mallard
1.3.2 Khaki Campbell
 1.3.3 Indian Runner
1.3.4 Tsaiya
1.3.5 Chery Valley Hybrid
1.4 Breeds of Quail
1.4.1 Japanese Seattle
1.4.2 Japanese Taiwan
1.4.3 Silver
METHODOLOGIES
Dual training
Demonstration
ASSESSMENT METHODS
Written examination
Demonstration of practical skills
Direct observation
Interview
 LEARNING EXPERIENCES

Learning Outcome 1
SELECT AND PROCURE STOCK
Learning Activities Special Instructions

1. Read information sheet no. This Learning Outcome discusses what

1.1-1 the raising poultry have, do, and
Types, breeds and strains
maintain.
of domestic poultry
Read Information Sheet then answers
the Self-Check and compares answers
2. Answer self- check. 1.1-1
with the Answer Key
Compare answers with the
In comparing the answer, be sure that
Answer Key 1.1-1
all your answers are correct before
3. Read information sheet no.
proceeding to the next activity.
1.1-2
In performing the task sheets, compare
Characteristics of desirable
your output with the sample template
and undesirable strains
provided in the information sheet/s.
4. Answer self- check 1.1-2
Assess evaluate your work according to
Compare answers with the
the performance criteria checklist. Make
Answer Key 1.1-2
the corrections or improvements,
5. Perform Task Sheet no.
necessary.
1.1-3 Selection and culling
Performance criteria checklists are self-
6. Perform Task Sheet 1.1-3 evaluation tools. Use this tool to
Evaluate Performance evaluate your own output before
Criteria Checklist 1.1-3 showing them to your facilitator.
7. Read information sheet no. Upon completion of these activities, you
1.1-4 Confidence in
may proceed to the next LO.2 On
selection
Maintain Optional Environment For
8. Answer self- check 1.1-4
Poultry
Compare answers with the
Answer Key 1.1-4
 Information Sheet 1.1-1
TYPES, BREEDS AND STRAINS OF DOMESTIC POULTRY

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Analyze the different types, breeds and strains of domestic poultry.

Introduction

The poultry raising could be attributed to the fact that poultry species are fast
multipliers, they are quick growers and are considered to be relatively more efficient
converters of feed to meat and eggs. The trainers will familiarize his/her trainees
about the types, breeds and strains of domestic poultry in a way of analyzing these
through discussion and pictures situated below.

Standard Classification of Poultry Chicken

1. Class a group of chickens that were developed in common area such as:

a. American Class breeds and varieties that were developed in American

continent. The most popular are Plymouth Rock, Wyandottes, Rhode
Island Red, New Hampshire, Lancaster.

b. Asiatic Class the breeds were developed in Asia; Brahmas, Cochin,

Langshan, Cantonese, Nagoya.

c. Mediterranean Class all the breeds that were developed in the

Mediterranean regions. It is related to its utility grouping since most of the
Mediterranean origin is the egg type breeds. They produced large white-
shielded eggs. Examples: Leghorn,Minorca, Anconas.

English Class- Specifically the breeds that were developed in England and in its
colonial territories like Dorkings, Australorps, Cornish, Orpinton
 SELF- CHECK 1.1-1

MULTIPLE CHOICES
Direction: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.

1. A group of chickens within a variety of a breed which has been under constant
specific selection for certain traits by a specified breeder for periods of about 5
to 8 years.

a. Strain c. Variety
b. Breed d. Class

2. A group of chicken (fowls) possessing certain conformation or shape of body

that distinguishes them from other chickens.

a. Strain c. Variety

b. Breed d. Class

3. A group of chicken within a breed which possesses the same plumage color
and type of comb.
a. Class c. Breed
b. Variety d. Strain

4. A group of chickens that were developed in common area

a. Class c. Breed
b. Variety d. Strain

5. The breed belonging to this classification in characterized by their

comparatively small size.
a. Meat Type c. Dual Purpose Type
b. Egg type d. Game fowls
 ANSWER KEY 1.1-1

MULTIPLE CHOICES

1. a
2. b
3. b
4. a
5. b
6. d
7. b
8. a
9. a
10. a
11. b
12. a
13. d
 ATTENDANCE SHEET

Name:

Cydrick V. Atienza
Kylie E. Cereno
Khian N. Mascion

Cristoff V, Batocabe
John Lyrick Laron
Aivan Visitacion
 HOUSE RULES

1.Be punctual attendance is checked in the

morning and afternoon sessions.
2.Wear your ID Inside the PSU premises
3.Proper Dress Code should be observe
4.Keeping the training are clean
5.Handle the equipment with care

BARN RULES

If you Open it close it

If you turn it on Turn it off
If you unlock it lock it
If you break it fix it
If you borrow it return it
If you make a mess - clean it UP
If you move it put it back?
If it doesnt concern you Dont mess with it
If you dont know ask
 TASK SHEET 1.1-3
Title: SELECTION AND CULLING

Performance Objective:
To identify and practice the selection and culling of poultry for
separate the non-productive chicken and develop them with special care to them
to attain good productivity.
Supplies/Materials : Hard copy of the procedure selection and
culling poultry chicken, CBC,TR, Record Book ,Bond Paper, Ball pen.

Equipment : Personal Protective Equipment (Gloves, Mask and overall )

, Computer, Printer with ink.

Steps/Procedure for Safety Precautions:

1. Wear proper PPE
2. Observe proper safety instructions
3. Prepare all necessary tools and materials.
Steps/Procedure:
1. Identify the physical appearance of poultry chicken according to the
basis of culling selection.
2. Separate the Good and bad layers
3. Read the Information Sheet for clarification.
4. Refer to the trainer if encounter difficulties and for more clarifications.
5. Submit yourself for the written exam.

Assessment Method:
1. Written exam
2. Observation
3. Demonstration
4. Oral questioning
WORK STATION1
(RAISE POULTRY)
WORKSTATION 2
(RAISE SMALL
RUMINANTS)
WORKSTATION 3
(RAISE SWINE)
WORKSTATION 4
(RAISE LARGE
RUMINANTS)
 CAMARINES NORTE COLLEGE OF ARTS AND BUSINESS, INC.
BAGONG SILANG 2, LABO CAMARINES NORTE

PRE-TEST

Name: ___________________ Date: ___________________________

Instruction: Read the question carefully and select the best answer. Write only the
letter at the space provided.
Multiple Choice Questions

1. A group of chickens within a variety of a breed which has been under constant
specific selection for certain traits by a specified breeder for periods of about 5 to 8
years.

a. Strain c. Variety
b. Breed d. Class

2. A group of chicken (fowls) possessing certain conformation or shape of body that

distinguishes them from other chickens.

a. Strain c. Variety

b. Breed d. Class

3. A group of chicken within a breed which possesses the same plumage color and
type of comb.
a. Class c. Breed
b. Variety d. Strain

4. A group of chickens that were developed in common area

a. Class c. Breed
b. Variety d. Strain
 CAMARINES NORTE COLLEGE OF ARTS AND BUSINESS, INC.
BAGONG SILANG 2, LABO CAMARINES NORTE

POST TEST

Name: ___________________ Date: ___________________________

Instruction: Read the question carefully and select the best answer. Write only the
letter at the space provided.
Multiple Choice Questions

1. A group of chickens within a variety of a breed which has been under constant
specific selection for certain traits by a specified breeder for periods of about 5 to 8
years.

a. Strain c. Variety
b. Breed d. Class

1. A group of chicken (fowls) possessing certain conformation or shape of body that

distinguishes them from other chickens.

a. Strain c. Variety

b. Breed d. Class

2. A group of chicken within a breed which possesses the same plumage color and
type of comb.
a. Class c. Breed
b. Variety d. Strain

3. A group of chickens that were developed in common area

a. Class c. Breed
b. Variety d. Strain
 ROLES OF TRAINER

1.Serves as team member to determine what is to be learn.

2. Stimulates trainees motivation.
3. Manages learning.
4. Diagnose and solve learning problems
5. Evaluates student achievement.
6. Assist learners to obtain individualized rewards.
7. Assist each trainee in designing a personalized plan of study

ROLES OF TRAINEES

1. Trainees may select what they want to learn and when they
want to learn it, within reason.

2. Trainees learn at their own rate within program guidelines.

They may speed up, slow down, stop or even repeat a task.

3. Trainees may request to receive credit for what they already

know. This is done either through pre-testing or through a review
o a task list completed at another training site.

4. Trainees may choose how they want to learn-individually, on a

one-to-one basis, in small group, in large groups or with audio-
visuals
 TRAINING ACTIVITY MATRIX

Facilities/Tools and
Training Activity Trainee Venue Date & Time Remarks
Equipment
Prayer
LCD Projector (optional for
Recap of Activities
lecture)
Unfreezing Activities
All trainees
Feedback of Training 7:30 am 8:00
Overhead Projector (Optional
am
for lecture)
Rejoinder/Motivation
Computer
To be assested by
8:00 am 10:00
Perform Activity: trainer
Practical Work Area am
COC 1
Workstaion 1
1. Identify and procure hybrid, breeds / strains for (Raise Poultry)
CBLM
poultry raising Group 1
Ball pen
2. Clean & disinfect poultry houses, tools & Paper
Michael Baning
Camera (Use for
equipment Roland Barredo
Documentation)
June Bragais
3. Install & adjust chick guards, curtains & heaters Rodel dino
PPE( Personal Protective
4. Change laying out & clean litter materials Richard Jueves
Equipment)
regularly
5. Monitor chicks behavior
6. Cut the nails & de beak chicks
7. Collect & keep records

Perform Activity:
CBLM 10:00 am
COC 2 Practical Work Area To be assested by
Group II Ball pen 12:00 pm
trainer
Paper
1. Identify the different breeds of goats / sheep for Workstaion 2
Danica Briongos Camera (Use for
breeding based on breeding record. (Raise Small
Mark Abanto Documentation)
Ruminants)
Analeah Tacalan
2. Procure superior goats / sheep for breeding.
Teresa Limbo PPE( Personal Protective
Jhelo Cola Equipment)
3. Manage suitable breed for good performance

4.Construct comfortable housing for does / ewes

and their progenies.

5. Determine signs of successful kidding / lambing

6. Provide proper management for lactating does /

ewes and their progenies
 To be assested by
Group III CBLM Practical Work Area 1:00 pm-3:00 pm
trainer
Ball pen Workstaion 3
Perform Activity: Jenny Abiar Paper (Raise Swine)
COC 3 Cristi Guzman Camera (Use for
Lessel Van Documentation)
1.Identify pig breeds Christoper Abanto
.2.Determine good breeder and fatteners Lyrick Laron PPE( Personal Protective
3.Detect in heat gilt & sow Equipment)
4.Demonstrate natural and artificial insemination
5. Diagnose pregnant gilt/sow
6. Cull unproductive boar/sow/ gilt
7.Describe measures and demonstrate procedure
of handling gilt and sow before, during and after
delivery
8. Perform piglets treatment after birth until
weaning

Group IV To be assested by
Perform Activity: Practical Work Area 3:00pm
trainer
COC 4 Workstaion 4 5:00pm
Kylie joy Cereno
CBLM (Raise Large
Aivan Visitacion
1. Select suitable and superior breeds of Ball pen Ruminants)
Khian Mascion
Paper
cattle and buffaloes Cristoff Batocabe
2. Identify breeding objectives and Cydrick Atienza
Camera (Use for
formulate selected cattles and buffaloes to be Documentation)
raised
3. Breeding systems for cattle and PPE( Personal Protective
buffaloes are identified and implemented Equipment)
according to enterprise procedures
4. Manage breeders and properly fed for
efficient rearing of bulls and cows
5. Discussed reproductive physiology of
large ruminants according to enterprise
procedures
6. Observe natural or synchronized estrus
among heifers/cows