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4

As per BIS (1992) ME Kcal/kg feed in starter broiler mesh is

A. 3100

B. 2700

C. 2900

D. 2800

Correct Answer :

D. 2800


Related Questions

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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

The following amino acid is essential for growth but not for egg production

A. Lysine

B. Methionine

C. Glycine

D. Arginine

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4

Thiamine deficiency symptom is

A. Curled toe paralysis

B. Nutritional myopathy

C. Polyneuritis

D. All

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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 animal factors that affect digestability of feed are

A. level of feeding

B. species of animal

C. physiological status of the animal

D. All the above

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4

The following vitamin is a constituent of coenzyme A

A. Biotin

B. Pyridoxine

C. Pantothenic acid

D. Folic acid

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4

Which of the following feed component imparts yellow pigmentation to egg yolk

A. Chlorophyll

B. Carotene

C. Cryptoxanthine

D. Xanthophyll

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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

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4

The best protein feed which contain all the essential amino acid required for chicken is

A. Meat meal

B. Ground nut cake

C. Fish meal

D. Lucern meal

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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 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

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

A chick needs a dietary supply of the amino acid in addition to the ten amino acids is

A. Serine

B. Alanine

C. Glutamic acid

D. Glycine

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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

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

Bowing of legs with enlargement of hock joint without slipping of achilles tendon is caused by deficiency of

A. Calcium

B. Choline

C. Nicotinic acid

D. Carotene

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4

Which of the following is responsible for olive coloured yolks in chicken egg

A. Xanthophyll

B. GNC

C. Cottonseed cake

D. Sesame cake

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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

For production of prothrombin, the vitamin needed is

A. C

B. B6

C. K

D. D

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4

Energy content of a egg is

A. 80 Kcal

B. 60 Kcal

C. 90 Kcal

D. 125 Kcal

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4

Loss of nitrogen in urine when an animal is fed protein free diet

A. MFN

B. N equilibrium

C. EUN

D. all the above

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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

The following vitamin is required in higher quantities in breeder diets than in layer diets for chicken

A. Biotin

B. Vitamin A

C. Vitamin E

D. Folic acid

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4

Gossypol of cottonseed meal react with

A. Zinc

B. Manganese

C. Iron

D. Selenium

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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

Microcytic, hypochromic anemia in chicken is due to deficiency of

A. Na

B. Mn

C. Fe/Cu

D. K

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4

Which of the following is needed for maturation of RBC in poultry

A. Biotin

B. Pantothenic acid

C. Folic acid

D. B6

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4

Protein contains of a egg is:

A. 20 %

B. 18 %

C. 9 %

D. 12 %

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4

The vitamin not essential in the diet of poultry but needs supplementation during summer stress is

A. Nicotinic acid

B. Biotin

C. Ascorbic acid

D. Retinol

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4

The heat production in an animal can be measured

A. Only by direct calorimetry

B. Only by indirect calorimetry

C. By direct and indirect calorimetry

D. By slaughter studies