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Introduction to Poultry Production

Total questions: 15

Worksheet time: 4mins

Name
Class
Date
1.

_____ refers to domesticated birds raised to satisfy human needs.

a)

Poultry

b)

Piggery

c)

Fishery

d)

Cookery

2.

Below are the benefits of Poultry raising, except:

a)

Poultry animals are good source of meat and eggs.

b)

Poultry animals multiply fast, lay many eggs in their lifetime, and produce a lot of hatchlings.

c)

There is a ready market for poultry products.

d)

Poultry animals can be raised in a chosen environment.

3.

Below are poultry species, except:

a)

Quail

b)

Chicken

c)

OWl

d)

Pheasant

4.

Gallus gallus domesticus is the scientific name of pigeon.

a)

True

b)

False

5.

The incubation period of Ostrich egg is 42 days.

a)

True

b)

False

6.

The egg weight of Quail in grams is 10-15.

a)

True

b)

False

7.

The uses of Goose is for meat purpose only.

a)

True

b)

False

8.

To be successful in poultry raising you should obtain the Technical Know-How, below are necessary except:

a)

Obtaining a college degree with specialization in poultry production.

b)

enrolling in short courses.

c)

attending trainings only for theoretical aspects of poultry production.

d)

reading magazines, pamphlets, leaflets, books, journals and other printed materials about poultry production.

9.

Below are list of a good farm location in poultry production, except:

a)

slightly rolling topography for good air flow

b)

nearness from other poultry farms

c)

accessibility to marketplace

d)

absence of peace-and-order problems

10.

Only good-quality stocks have the potential to show good performance.

a)

True

b)

False

11.

_____ it is caused by evaporation of moisture within the egg.

a)

shrinkage

b)

liquefaction

c)

gaseous exchange

d)

bacterial decomposition

12.

_____ is caused by shell soilage.

a)

shrinkage

b)

gaseous exchange

c)

hydrogen ion concentration

d)

bacterial decomposition

13.

_____ increased visibility of yolk resulting in lowered viscosity of the white.

a)

shrinkage

b)

liquefaction

c)

bacterial decomposition

d)

gaseous exchange

14.

_____ the loss of carbon dioxide.

a)

shrinkage

b)

gaseous exchange

c)

liquefaction

d)

hydrogen ion concentration

15.

_____ this is the change in pH.

a)

shrinkage

b)

liquefaction

c)

hydrogen ion concentration

d)

bacterial decomposition