2017-2018 State FFA Poultry Evaluation CDE

The various species of poultry that are feathered, biped, warm-blooded vertebrates with four chambered hearts belong to the animal kingdom and to the class:

• Guinea

• Aves

• Fungi

• Reptiles

Which of the following anatomical and physiological characteristics IS NOT unique to poultry compared to other livestock?

• lightweight skeleton

• high rate of food passage

• high respiration rate

• low pulse rate

Which processed poultry skin color is the most preferred by consumers in the United States?

• white

• black

• yellow

• blue

Why are white feathered chickens preferred by poultry processors in the United States?

• they do not shed feathers

• they regulate temperature better than darker feathered chickens

• they produce all white or light colored meat

• their carcass looks cleaner after processing

Breast muscles of commercial chickens and turkeys are very light in color because of the:

• Low levels of myoglobin pigment in those muscles.

• Molting or shedding of feathers in commercial production.

• Combinations of carotenoids such as xanthophyll from feed.

• Heavy use of these muscles in flight.

The primary function of this muscle is to move the scapula and draw the head left or right:

• Trapezius

• Pterylarum

• Coccygis

• Adbominis

Which of the following IS NOT a major function of the skeletal system of poultry?

• Locomotion

• Formation of red blood cells

• Protection of internal organs

• Heat generation

This tube consists of cartilaginous rings that connect the upper and lower larynxes:

• Trachea

• Bronchi

• Lungs

• Air sacs

This organ is an accessory to the poultry digestive tract that synthesizes lipids and proteins, secretes bile, and stores excess carbohydrates:

• Cecum

• Omasum

• Cloaca

• Liver

Tags

NGSS.MS-LS1-7

This gland, at the base of the brain, controls many body functions including the release of hormones from the pituitary gland when stimulated by neural stimuli:

• Uterus

• Vagina

• Hypothalamus

• Infundibulum

Tags

NGSS.HS-LS1-3