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4

Among the poultry feed ingredients as a source of energy which one stands at the top

A. Rice polish

B. Barley

C. Maize

D. Oats

Correct Answer :

C. Maize


Related Questions

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4

Protein efficiency ratio can be calculated by following formula

A. g wt. gain/ g protein absorb

B. g N retained/ g N absorb

C. g wt. gain/ g protein consumed

D. None of the above

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4

The normal ration of layers the % of lysine should be

A. 0.5%

B. 0.65%

C. 1 %

D. 0.3 %

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4

Which of the following is a good precussor of vitamin A

A. Myxoxanthin

B. Xanthine

C. Beta carotene

D. Xanthophylls

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4

The major end product of nitrogen metabolism in fish is

A. Uric acid

B. Urea

C. Ammonia

D. Creatinine

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4

The chief source of calcium in poultry diet is

A. Bone meal

B. calcium phosphate

C. Oyster shell

D. None

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4

Manganese is essential for the synthesis

A. Fatty acids

B. Oxidative phosphorylation

C. Organic matrix of bone

D. All of these

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4

Excess protein in poultry ration leads to

A. Deposition of calcium urate crystal in liver

B. Degeneration of the kidney

C. Raisein blood uric acid

D. All of the above

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4

Find out the Antifungal feed additives:

A. propionic acid

B. sodium propionate

C. nystatin

D. All of the above

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4

Which of the following act as an antagonist to vitamin K, leading to haemorrhagic spots or bleeding

A. Antibiotics

B. Hormones

C. Sulfa drugs

D. B7

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4

Chelation is used to enhance the absorption of

A. Protein

B. Fat

C. Mineral

D. Carbohydrate

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4

The most important feed factors that affect digestability of feed are

A. Preparation of the feed.

B. Feed composition

C. Ration composition

D. All the above

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4

Microcytic, hypochromic anemia in chicken is due to deficiency of

A. Na

B. Mn

C. Fe/Cu

D. K

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4

Microcytic, hyperchromic anemia in chicken is due to deficiency of

A. thiamine

B. Mn

C. Na

D. folacin

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4

Animal origin protein supplements contain protein level

A. Less than 20%

B. Between 30% and 40%

C. Mostly above 45%

D. Between 20% and 30%

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4

Gossypol of cottonseed meal react with

A. Zinc

B. Manganese

C. Iron

D. Selenium

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4

Phosphoprotein in egg yolk is

A. Phosvitin

B. Provitin

C. Ovalbumin

D. Flavin

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4

Protein contains of a egg is:

A. 20 %

B. 18 %

C. 9 %

D. 12 %

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4

Which of the following is used as a flavor enhancer in poultry ration

A. Lignocellulose

B. Egg powder

C. Monosodium glutamate

D. None

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4

The major end product of nitrogen metabolism in chicken is

A. Ammonia

B. Urea

C. Uric acid

D. Creatinine

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4

Among the poultry feed ingredients as a source of energy which one stands at the top

A. Rice polish

B. Barley

C. Maize

D. Oats

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4

Deficiency of ……….vitamin causes rough and scaly dermatitis on the bottom of chick foot

A. Nicotinic acid

B. Ascorbic acid

C. Biotin

D. Retinol

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4

Which of the following is not considered as an essential amino acids for growing pullets

A. Tryptophan

B. Threonine

C. Tyrosine

D. Arginine

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4

Chicks show Dermatitis, severe lesions of bottom of feet in early stages and mandibular lesion at a later stage is due to deficiency of

A. Vitamin B2

B. Vitamin B5

C. Biotin

D. Folic acid

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4

The rancidity developed in good quality rice polish is due to

A. High protein

B. High minerals

C. High fat

D. high carbohydrate

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4

Commonest limiting amino acid in poultry

A. Tyrosine

B. Arginine

C. Methionine

D. Aspartic acid

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4

Weight gain per unit weight of protein consumed refers to

A. GPV

B. BV

C. PER

D. EAAI

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4

The calcium and phosphorus ratio in layers ration should be

A. 1:1

B. 2:1

C. 3:1

D. 6:1

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4

Scurfy skin, thin hair, slow growth and a characteristic goose stepping in poultry is due to deficiency of

A. Thiamine

B. Riboflavin

C. Pantothenic acid

D. Nicotinic acid

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4

The concentration of vitamin A in the ration of poultry should be highest for which class of birds

A. Laying hens

B. Broiler starter

C. Breeding hens

D. Broiler finishers

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4

Increasing the level of feeding decreases digestibility because of

A. Increased surface area

B. Higher exposure time to enzymes

C. Lower exposure time to enzymes

D. Compacting of feed