Animal Husbandry

Question 1

1A steer weighs 400 kg alive and gives a 220 kg carcass. Its dressing percentage is

Hard

A. 55% B. 45% C. 60% D. 50%

Question 2

2Grading eggs means sorting them by

Easy

A. size, weight and quality B. the farm they came from C. the day they were sold D. the colour of the hen

Question 3

3Cold storage of meat helps to

Easy

A. increase its weight B. slow down spoilage by microbes C. make meat tougher D. add flavour

Question 4

4Middlemen in livestock marketing

Easy

A. produce the animals themselves B. link farmers with buyers, often adding to the price C. always reduce prices for consumers D. are only government officers

Question 5

5A cooperative of poultry farmers can help its members mainly by

Easy

A. buying inputs in bulk and selling together B. banning record keeping C. raising each member's costs D. stopping vaccination

Question 6

6Dressing percentage is the

Hard

A. weight of feed eaten per day B. carcass weight expressed as a percentage of live weight C. price per kilogram D. percentage of fat in milk

Question 7

7The process of removing the hair from a slaughtered pig by dipping it in hot water and scraping is

Medium

A. singeing B. flaying C. dressing D. scalding

Question 8

8Candling of eggs is done to

Easy

A. weigh the eggs B. colour the yolk C. clean the shells D. check the inside of the egg against a light

Question 9

9Which of these is a by-product of slaughtering cattle?

Easy

A. bone meal B. wool C. eggs D. honey

Question 10

10The skin of cattle is processed into

Easy

A. silk B. feathers C. leather D. wool