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Animal Production Questions

The document is an assessment for Animal Production (Poultry-Chicken) NC II, consisting of three parts: Fill in the Blanks, Multiple Choice Questions, and True or False statements. It covers various topics related to poultry production, including egg treatment, incubation, and anatomy. An answer key is provided at the end for grading purposes.

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mary jean gumapo
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34 views6 pages

Animal Production Questions

The document is an assessment for Animal Production (Poultry-Chicken) NC II, consisting of three parts: Fill in the Blanks, Multiple Choice Questions, and True or False statements. It covers various topics related to poultry production, including egg treatment, incubation, and anatomy. An answer key is provided at the end for grading purposes.

Uploaded by

mary jean gumapo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

Name: ____________________________ Date:


____________
Score: ____________/50

Part I – Fill in the Blanks (15 points)


Fill in the missing words/phrases.
1. Egg shell treatment is done to reduce the rate of
__________ loss.
2. Eggs are pasteurized primarily to destroy bacteria
pathogenic to humans especially __________.
3. When the chicks are removed from the hatchers the
temperature of the holding room should be
__________.
4. If 1/4th area of egg is stained it is known as
__________.
5. __________ is the main unsaturated fat present in egg.
6. The brown pigment in egg shell is known as
__________.
7. Uterus is also called as __________.
8. __________ type chickens are more prone to
malfunction.
9. Follicle is attached to the ovary by a narrow stalk
known as __________.
10. __________ hormone is responsible for the
development of oviduct.
11. If the left ovary of a 15 days old chick is
removed, the right ovary will become an __________.
12. The fertilized chicken egg when laid contains an
embryo at __________ stage.
13. Threshold photoperiod for poultry is __________.
14. __________ acts as bird’s teeth by grinding the
food.
15. Functional unit of kidney are __________.

Part II – Multiple Choice Questions (20 points)


Choose the best answer.
1. Incubation period of Muscovy duck is:
a) 21 days b) 28 days c) 32 days d) 35 days
2. In India around __________% egg production is from
ducks alone.
a) 5% b) 10% c) 15% d) 20%
3. During incubation testing of egg should be done at:
a) 10th day b) 15th day c) 18th day d) 21st day
4. The feed cost as the percentage of total cost of
commercial poultry production is:
a) 30–40 b) 40–50 c) 60–70 d) above 90
5. The major component of egg shell is:
a) Calcium phosphate b) Calcium chloride c)
Calcium carbonate d) Dicalcium phosphate
6. Ducks lay eggs at __________ degree angle.
a) 90 b) 180 c) any of the above d) none
7. Egg is low in:
a) Calcium b) Vitamin C c) both of the above d)
Phosphorus
8. The hatchery should be situated at least __________ ft
away from other poultry houses.
a) 100 b) 500 c) 1000 d) none of the above
9. Which of the following methods is not used for sexing
of chicks?
a) Identification of rudimentary testes in cloaca
b) Rapid and slow feathering
c) Barring and non-barring
d) Comb shape
10. Rotating eggs from side to side over a __________
degree angle improves hatchability.
a) 90 b) 120 c) 180 d) a and c both
11. Denaturation of proteins in chicken occurs in:
a) Oesophagus b) Proventriculus and gizzard
c) Crop and pancreas d) Small and large intestine
12. Maintenance of normal cerebrospinal fluid
pressure is a physiological function of:
a) Riboflavin b) Pyridoxine c) Retinol d) Folic acid
13. Length of ovulatory cycle in birds is:
a) 10–12 hr b) 20–22 hr c) 25–26 hr d) 30–32 hr
14. The sperm host glands of avian oviduct are
located at:
a) Vagina b) Uterus c) Uterovaginal junction d)
Magnum
15. Chicken sperms are able to utilize __________ for
energy purpose.
a) Glucose b) Fructose c) both d) none
16. Fresh poultry excreta contains __________%
water.
a) 50–60 b) 60–70 c) 70–80 d) 80–90
17. For maximum egg production, the photoperiod
is:
a) 8 hours b) 14 hours c) 18 hours d) 22 hours
18. FSH and LH hormones are released from the
following organ:
a) Adrenal cortex b) Ovary c) Anterior pituitary d)
Posterior pituitary
19. In methylene blue reduction test for testing the
quality of semen, a good semen should reduce the
color in:
a) 10 sec b) 1 min c) 10–20 min d) 60 min
20. The weight of a functionally mature ovary of hen
is:
a) 5–10 g b) 10–20 g c) 20–30 g d) 30–40 g

Part III – True or False (15 points)


Mark each statement as True (T) or False (F).
1. The first egg laid in a clutch usually contains smaller
yolk.
2. Egg protein is used as the standard against which
the quality of other food proteins is measured.
3. The bones, muscles, blood, and reproductive organs
are developed from the ectoderm.
4. The primary stages of organogenesis are completed
within the first 3 days of incubation.
5. Rate of lay influences the size of the yolk.
6. Smooth muscles are controlled by autonomic
nervous system.
7. Abolishing ‘bearing down reflex’ results in early
oviposition.
8. The avian testes are soft because they lack
connective tissue septa commonly found in
mammals.
9. Extra-retinal photoreceptors present in birds produce
the effects of light in blinded birds.
10. Minimum time from spermatocyte stage to the
production of mature spermatozoa is 12 days.
11. Pneumatic bones are important source of
calcium for the laying hen.
12. Birds’ red blood cells are non-nucleated.
13. Teeth and tongue are absent in birds.
14. Poultry have 6 pairs of air sacs and one single air
sac.
15. Upper lethal temperature of fowl is 37°C.

✅ Answer Key
Fill in the Blanks
1. Carbon dioxide
2. Salmonella
3. 23.9°C
4. Slightly clean
5. Oleic acid
6. Porphyrin
7. Shell gland
8. Meat
9. Stigma
10. Estrogen
11. Ovotestis
12. Gastrula
13. 9–10 hours
14. Gizzard
15. Nephrons
Multiple Choice Questions
1. C 2. B 3. C 4. C 5. C
2. B 7. C 8. C 9. A 10. A
3. B 12. C 13. C 14. C 15. A
4. C 17. B 18. C 19. B 20. C
True / False
1. False 2. True 3. False 4. True 5. False
2. True 7. False 8. True 9. True 10. True
3. False 12. False 13. False 14. False 15. False

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