Poultry science MCQS
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| Poultry science Question Bank |
1. Fibrous proteins contains the …………which are the main proteins of ………….
2. The chemical name of vitamin D2 is ……..whereas D3 is ……….
3. ………….concerned with night vision is a ……….pigment
4. The enzyme like ………breakdown fat into ………..and…………..
5. The inorganic element present in the arginase is ………….. It splits arginine into ………….and ………………
6. Antivitamin K activity is exhibited by (a) biotin (b) dicumarol (c) sulfanilamide (d) caproic acid
7. Gossypol of cotton seed meal react with (a) zinc (b) manganese (c) iron (d) selenium
8. Nutritional roup is due to deficiency of (a) vit A (b) vit B6 (c) vit K (d) vit E
9. Pastures are classified in (a) silage (b) roughage (c) additives (d) succulent forages
10. A calorie is the amount of heat required to raise the temperature of 1g water from (a) 12.5 to 13.5 (b) 14.5 to 15.5 (c) 15.7 to 16.7 (d) 10.2 to 11.2
11. For determination of metabolizable energy instrument used is (a) metabolizable energy meter (b) bomb calorimeter (c) barometer (d) energy thermometer
12. Keratin are proteins of (a) arteries (b) DNA (c) hairs (d) connective tissue
13. Protamines are basic proteins associated with nucleic acids are rich in (a) tyrosine (b) tryptophan (c) methionine (d) arginine
14. weight gain per unit weight of protein consumed refers to (a) biological value (b) gross protein value (c) protein efficiency ratio (d) essential amino acid index
15. denaturation of proteins in chicken occurs in (a) oesophagus (b) proventriculus and gizzard (c) crop and pancreas (d) small and large intestine
16. vitamin E was discovered by (a) Funk (b) Hopkins (c) Evans and Bishop (d) Mc Collum and Davis
17. Maintenance of normal cerebrospinal fluid pressure is physiological function of (a) riboflavin (b) pyrodoxin (c) retinol (d) folic acid
18. selenium is an essential component of enzyme (a) coenzyme A (b) D aminoacid oxidase (c) glutathione peroxidase (d) choline esterase
19. “clubbed down condition” occur due to deficiency of (a) pterylglutamic acid (b) riboflavin (c) menaquinone (d) cholecalciferol
20. vitamin H is the old name of (a) nicotinic acid (b) folic acid (c) tocoferol (d) biotin
21. laying hens most efficiently utilized phosphorus from which of the following sources (a) phytate phosphorus (b) phosphorus of cereal grains (c) disodium phosphate (d) dicalcium phosphate
22. which of the fowl has a single medium wattle (a) red jungle fowl (b) ceylon jungle fowl (c) grey jungle fowl (d) javan jungle fowl
23. white leghorn are white because (a) no colour gene (b) a dominant gene which inhibits color (c) recessive white gene (d) they have silver gene
24. the best breed for using as male line in broiler production is (a) white rock (b) Cornish (c) New Hampshire (d) Australorp
25. the wild …………is the ancestor of all domestic duck breeds
26. immature ducks up to age of 8-11 weeks are called…….
27. the black and white barring in barred Plymouth rock is due to …………barring gene
28. in a sex-linked cross involving barring, the female parent is a ……………
29. in a sex-linked cross involving silver and gold, the silver gene carrying ………..parent is used
30. in a sex-linked cross involving silver and gold, the gold gene carrying ……..parent is used
31. in a sex-linked cross involving feathering gene, a late feathering …….parent is used
32. which one is sex linked (a) dwarfism (b) nakedness (c) albinism (d) rapid feathering
33. egg shell treatment is done to reduce the rate of …………loss
34. shank length and width is a good indicator of ……..
35. blood meal is deficient in essential aminoacid………..
36. maximum level of molasses which can be included in chick feed………
37. metablizable energy value of maize grain…..
38. the best protein source among the plant protein sources……..
39. poultry need one more essential aminoacid ……..than cattle
40. eggs are pasteurized primarily to destroy bacteria pathogenic to humans especially……….
41. eggs act as ………..agent in baked foods
42. hens egg contains about…..grams of protein
43. a component of egg white having antibacterial activity
44. compared to red meats, poultry meat contain a higher proportion of …………(saturated/unsaturated fatty acids)
45. which of the following is not a glucan (a) starch (b) inulin (c) cellulose (d) dextrins
46. which of the following was considered lately as an essential mineral for poultry (a) molybdenum (b) zinc (c) selenium (d) chromium
47. weight loss of broiler between farm and processing plant is ……..%
48. darkening of egg yolk in hard boiled eggs is due to …….formation
49. ……………is done for recycling of birds to get another cycle of egg production
50. conalbumen complex with ……..
51. ………..is the trypsin inhibitor in egg
52. avidin complexes with………in egg
53 one molecule of avidin complexe with………molecules of biotin
54. hen become sexually active at the age of ……weeks
55. length of ovulatory cycle in birds is ……….
56. within a clutch, the interval from oviposition to the following ovulation averages about………
57. abolishing ‘bearing down reflex’ results in …………..
58. minimum time from spermatocyte stage to the production of mature spermatozoa is……………
59. the daily turn over of calcium in the normal laying hens is ……….% of her total body calcium
60. if the left ovary of a 15 days old chick is removed, the right ovary will become an ……………
61. the sperm host glands of avian oviduct are located at ……….of oviduct
62. chicken sperms are able to utilize………..for energy purpose
63. the fertilized chicken egg when laid contains an embryo at ………stage
64. the avian testes are soft because they lack …………..commonly found in mammals
65. extra retinal ………….present in birds produce the effects of light in blinded birds
66. Body temperature of fowl is……………
67. Upper lethal temperature of fowl is ………………
68. Fresh poultry excreta contains……….% water
69. Threshold photoperiod for poultry……………….
70. For maximum egg production, the photoperiod is ………………
ANSWERS
1. collagens, connective tissue
2. ergocalciferol, cholecalciferol
3. rhodopsin, bright red
4. lipase, fatty acids and glycerol
5. magnesium, ornithine and urea
6. dicumarol
7. iron
8. vitamin A
9. succualnt forage
10. 14.5 to 15.5
11. bomb calorimeter
12. hairs
13. arginine
14. protein efficiency ratio
15. proventriculus and gizzard
16. Evans and Bishop
17. Retinol
18. glutatione peroxidase
19. riboflavin
20. biotin
21. disodium phosphate
22. Javan jungle fowl
23. dominant gene that inhibits color
24. Cornish
25. mallard
26. green duck
27. sex linked
28. barred Plymouth rock
29. female
30. male
31. female
32. rapid feathering
33. carbon dioxide
34. skeleton size
35. isoleucine
36. 5%
37. 3300 kcal/kg
38. soybean meal
39. glycine
40. salmonella
41. leavening agents
42. 6-7
43. lysozyme
44. unsaturated
45. inulin
46. chromium
47. 5-10
48. ferrous sulfide
49. forced/induced moulting
50. iron
51. ovomucoid
52. biotin
53. 4 (avidin has 4 subunits and each subunit complex with one molecule of biotin)
54. 18-20
55. 25-26 hrs
56. 35 minutes
57. delay in oviposition
58. 12 days
59. 10
60. ovotestis
61. uterovaginal junction
62. glucose
63. gastrula
64. connective tissue septa
65. photo receptors
66. 40.6-41.7 degrees Celsius
67. 47 degrees Celsius
68. 70-80%
69. 9-10 hours
70. 14 hours
Some points:
Production potential of commercial broilers and layers
commercial broiler
body wt at 42 days of age- 2 kg
feed intake to 4 days age 4.2 kg
livability- 95%
commercial layer
livability upto 18 weeks- 95%
no of eggs- hen housed- 310
body wt at 76 weeks age- 1.6 kg
feed intake during laying period- 48-52g
livability (18-76wk)- 92%
Part 2:
Fill up the following statements
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 shoud be………….
4. If 1/4th area of egg is stained is k/a………..
5. ……………is the main unsaturated fat present in egg.
6. The brown pigment in egg shell is k/a…………………………
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 k/a…………
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……………….
14. …………………………acts as bird’s teeth by grinding the food.
15. Functional unit of kidney are ……………………..
MULTIPLE CHOICE QUESTION
1. Incubation period of Muscuvy 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)21th 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 layed eggs at……………….degree angle.
a)90 b)180 c)any of the above d)none
7. Egg low in
a)Calcium b)vit-c c)both of the above d)phosphorus
8. The hatchery should be situated at least ………………ft away from other poultry houses.
a)100ft b)500ft c)1000ft 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 alow feathring c)Barring and non- barring d)Comb shape
10. Rotating eggs from side to side over a …………………degree angle improve hatchability.
a)90degree b)120 degree c)180degree 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 physiological function of
(a) riboflavin (b) pyrodoxin (c) retinol (d) folic acid
13. Length of ovulatory cycle in birds is ……….
(a)10-12hr( b)20-22hr (c)25-26hr (d)30-32hr
14. The sperm host glands of avian oviduct are located at ……….of oviduct
a)vagina b)uterous 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)18hours d)22hours
18. FSH and LH hormones are released from the following organ
a)Adrenal cortex b)Ovary c)Anterior pituitary d)Posterior pitutiory
19. In methylene blue reduction test for testing the quality of semen, a good semen should reduce the color in
a)10 sc b)1min b)10-20min d)60min
20. .The weight of an functionally mature ovary of hen is
a)5-10gm b)10-20gm c)20-30gm d)30-40gm
Mark the following statements True / False
1. The first egg laid in a clutch usually contain 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 develop from the ectoderm.
4. The primary stages of organogenesis are completed with in the first 3 days of incubation.
5. Rate of lay influence 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 photo receptors 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 sac and one single air sac.
15. Upper lethal temperature of fowl is 37 degrees Celsius.
ANSWERS KEY FILL UP 1.Carbon dioxide 2.Salmonella 3. 23.9degree celsis 4.slightly clean 5.Oeic acid 6.porphyrin 7.shell gland 8.Meat 9.Stigma 10.Estrogeen 11.Ovotestis 12.Gastrula 13.9-10 hours 14.Gizzard 15.Nephrons
MULTIPLE CHOICE QUESTION 1.C 2. B 3. C 4. C 5. C 6. B 7. C 8. C 9. a 10. A 11. b 12. c 13. c 14. c 15. a 16. c 17. b 18. c 19. b 20. c
TRUE/FALSE 1. False 2. True 3. F alse 4. True 5. False 6.True 7.False 8.True 9.True 10.True 11.False 12.False 13.False 14.False 15.False