Multiple Choice Identify the letter of the choice that best completes the statement or answers the question. |
| 1. | Broiler breeder female lines are bred for what of the following reasons? a. | Egg production | b. | Quality of egg shell and contents | c. | Meaty breasts and thighs | d. | Both egg production and quality of egg shell and contents | | | |
| 2. | What dresses into a 2 to 3 pound ready-to-cook carcass to be marketed whole, by parts, or further-processed? a. | Market broiler | b. | Market turkey | c. | Broiler breeder | d. | Pullet | | | | | | | | | |
| 3. | A tom marketed at 21 weeks of age weighs more than how many pounds? a. | 20 pounds | b. | 26 pounds | c. | 40 pounds | d. | 32 pounds | | | | | | | | | |
| 4. | Geneticists are employed to assist in and direct breeding programs, which include bird selection through which of the following? a. | advanced blood typing method | c. | analysis of records | b. | computerized compilation | d. | all of these are correct | | | | | |
| 5. | Who must help discover the most economical source of ingredients and assist in combining these ingredients into skillfully balanced feed formulas? a. | Engineers | b. | Nutritionists | c. | Geneticists | d. | Agribusinesses | | | | | | | | | |
| 6. | Which one is not a factor that influences hatchability at the breeder farm? a. | Bird nutrition | b. | Egg storage | c. | Chick handling | d. | Egg handling | | | | | | | | | |
| 7. | Which of the following is a main effect on storing eggs? a. | Eggs stored for 14 days or more increase broiler weights. | b. | Storage depresses hatchability | c. | Storage decreases incubation time. | d. | All of these are main effects. | | | |
| 8. | The loss of what to components contributes to the loss in hatchability and chick quality after storage? a. | Carbon dioxide | c. | Both carbon dioxide and water | b. | Water | d. | None of these are correct | | | | | |
| 9. | Which of the following is a major cause of eggs failing to hatch? a. | Egg storage | c. | Genetics | b. | Diseases | d. | All of these are correct | | | | | |
| 10. | The greater the distance between broiler breeder flocks, the ____ the risk of disease. a. | Lower | b. | Higher | c. | Greater | d. | Chance | | | | | | | | | |
| 11. | At what age of the broiler breeder chicks should be the brooder guards to removed? a. | 2 days | b. | 10 days | c. | 7 days | d. | 4 days | | | | | | | | | |
| 12. | As a general rule, a broiler breeder male should weigh how much before mixing with broiler breeder females? a. | 1.4 to 1.5 pounds | c. | 3.1 to 3.2 ounces | b. | 2.6 to 2.7 pounds | d. | 3.1 to 3.2 pounds | | | | | |
| 13. | Male chicks should be started in a separate area until the average male body weight is 40% to 50% heavier than the female body weight. This results in which of the following? a. | Smaller frame | c. | Shorter legs | b. | Improved capacity for breeding activity | d. | Lesser female acceptance | | | | | |
| 14. | In market broilers, the amount of space to allow is determined by what factor? a. | Time of year | c. | Climatic region | b. | Type of housing | d. | All of these are correct | | | | | |
| 15. | A good guide to brooder temperature is the ___ of the chicks. a. | Behavior | b. | Age | c. | Condition | d. | Color | | | | | | | | | |
| 16. | What makes up 60%-70% of the chicken and is present in all body cells? a. | Protein | b. | Hydrogen | c. | Water | d. | Carbon dioxide | | | | | | | | | |
| 17. | What can cause perforations of the crops and gizzards and also body abscesses? a. | Hardwood splinters | c. | Straw | b. | Softwood shavings | d. | Peanut hulls | | | | | |
| 18. | How many popular feeding programs are widely used today in market broilers? |
| 19. | Which of the following is not a service done on market turkeys? a. | Sexing | c. | Beak trimming | b. | Removal of the snood on female poults | d. | Various vaccinations | | | | | |
| 20. | Because of the availability of yolk material to newly hatched poults, poults can be maintained without food or water for up to how many hours? a. | 72 hours | b. | 36 hours | c. | 10 hours | d. | 18 hours | | | | | | | | | |
| 21. | Day-old poults require a ___protein, ____energy diet. a. | High, high | b. | Low, low | c. | Low, high | d. | High, low | | | | | | | | | |
| 22. | Which of the following is a common problem causing lack of uniformity in pullets? a. | Crowding | c. | Poor-beak trimming | b. | Disease | d. | All of these are correct | | | | | |
| 23. | Which of the following in not true regarding cage versus floor operations in production hens? a. | Cage operations require less labor. | b. | Cage layers are slightly heavier. | c. | Cage layers usually produce more eggs. | d. | Cage mortality is usually lower. | | | |
| 24. | Males must be dubbed in what class of bantam breeds? a. | Old English | b. | Modern Game | c. | Feather Leg | d. | AOCCL | | | | | | | | | |
| 25. | What category of ducks are better known for their egg-producing abilities? a. | Heavy-weight class | c. | Medium-weight class | b. | Light-weight class | d. | Bantam duck class | | | | | |
| 26. | At an egg production company that has 1,400 hens, 5,482 eggs were produced during a 4-day period. Calculate the percent hen-day egg production for the period. a. | 25.5% | b. | 94.2% | c. | 97.9% | d. | 91.6% | | | | | | | | | |
| 27. | In a hen house that has 2,250 hens, there were 2,238 eggs produced today. Calculate the percent hen-housed egg production for today. a. | 94.7% | b. | 98.2% | c. | 95.5% | d. | 99.5% | | | | | | | | | |
| 28. | An egg weighs 23.2 ounces. During incubation, it lost 12.2% of its weight. How much does it weigh after incubation? a. | 19.3 ounces | b. | 20.4 ounces | c. | 21.1 ounces | d. | 20.7 ounces | | | | | | | | | |
| 29. | A broiler breeder male laid 162 eggs with all eggs being fertile. Calculate the percent fertility of this male. a. | Males dont lay eggs. | b. | Not enough information to determine percent family. | c. | 100% | d. | 96% | | | |
| 30. | The Wright hatchery set 975 fertile eggs. Out of these 975 eggs, 950 eggs hatched as live chicks. Calculate the percent hatchability of this hatchery. a. | 97.4% | b. | 94.2% | c. | 92.7% | d. | 98.1% | | | | | | | | | |