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
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4
Phosphoprotein in egg yolk is
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4
The calcium and phosphorus ratio in layers ration should be
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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
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4
The most important animal factors that affect digestability of feed are
C. physiological status of the animal
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4
Protein contains of a egg is:
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4
Animal origin protein supplements contain protein level
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Microcytic, hypochromic anemia in chicken is due to deficiency of
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4
Premix should not be prepared for
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Phosphorus utilization enhanced by supplementing ………..in diet
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The major end product of nitrogen metabolism in fish is
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The chief source of calcium in poultry diet is
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Chicks show Dermatitis, severe lesions of bottom of feet in early stages and mandibular lesion at a later stage is due to deficiency of
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Thiamine deficiency symptom is
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The major end product of nitrogen metabolism in chicken is
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The following amino acid is essential for growth but not for egg production
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The normal ration of layers the % of lysine should be
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DCP is rich source of calcium contains approximatly
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For production of prothrombin, the vitamin needed is
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The vitamin not essential in the diet of poultry but needs supplementation during summer stress is
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Commonest limiting amino acid in poultry
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The following vitamin is a constituent of coenzyme A
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The first limiting amino acid in chick diets based on maize sesame meal is
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Which of the following is needed for maturation of RBC in poultry
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………… is essential for prevention of perosis in chicken
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Which of the following feed component imparts yellow pigmentation to egg yolk
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Digestibility of a feed decreases because of an increase in its
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Which of the following is a good precussor of vitamin A
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4
The most important feed factors that affect digestability of feed are
A. Preparation of the feed.
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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