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Poultry Production > General Knowledge > Flashcards

General Knowledge Flashcards

1
Q

temperature for 1-7 days of chicks (c)

A

32.2 to 35

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2
Q

temperature for 8-14 days of chicks (c)

A

29.4 to 32.2

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3
Q

temperature for 15-21 days of chicks (c)

A

26.7 to 29.4

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4
Q

temperature for 21 beyond days of chicks (c)

A

when necessary

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5
Q

What is the proper floor space allowance for brooding?

A

1 sq m or 10.8 sq ft per 75-150 chicks under the heat source or 1 sq m per 25-50 chicks w/in the chick guard.

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6
Q

In material and structure of housing, POSTS made of concrete should be?

A

20.3 cm or 8 inches in diameter

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7
Q

width of poultry house

A

7.3 – 9.0m or 24-30 feet

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8
Q

space between houses of poultry house

A

13.7 m or 45 ft

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9
Q

floor height of poultry house

A

1.8m or 5.9 feet – to minimize
ammonia build up

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10
Q

floor and ceiling height of poultry house

A

2.4m or 8 feet – for
optimum ventilation

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11
Q

feeding space in chicks

A

5-8 cm or 2-3.1 inches in linear space per
chick

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12
Q

feed 15% based on total feed consumption and given from day old to 2 weeks.

A

Pre-starter or Chick Booster

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13
Q

35% - based on total food consumption and given from 2-4 weeks old

A

broiler starter

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14
Q

50% based on total food consumption and given from 4 weeks and until desired market weight

A

broiler finisher

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15
Q

a mixture of ground & powdered form of feedstuff

A

mash

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16
Q

compressed of mash feeds

A

pellets

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17
Q

coarsely ground pellets

A

crumble

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18
Q

this nutrient deficiency causes severe anemia with reduction in packed cell volume. against feather
pigmentation

A

Iron

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19
Q

nutrient deficiency cause anemia, increased fragility of home thickened epiphyseal
Cartilage, reduced vascular
penetration of the thick cartilage

A

Copper

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20
Q

Exudate diathesis, muscular
dystrophy

A

Selenium

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21
Q

nutrient deficiency causing enlarged thyroid

A

Iodine

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22
Q

These are used to prevent fungal (mold) growth in stored ingredients and mixed feeds.

A

Antifungal agents

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23
Q

These are preservatives that prevent the oxidation (rancidity) of fats. Unsaturated fatty acids may react with oxygen to produce undesirable products with offensive odors and toxic properties and destroy
nutrients (i.e., fat-soluble vitamins).

A

Antioxidant

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24
Q

These are substances used to prevent the
incidence of coccidiosis in poultry

A

anticoccidial agents

25
Q

These are substances that bind mycotoxins present in
feeds.

A

Antitoxins

26
Q

In housing poultry for management of stress, a long and narrow house provides better ventilation than a square house. What is the maximum width considered?

A

10-12 meters

27
Q

In housing poultry for management of stress, a long and narrow house provides better ventilation than a square house. What is the maximum width considered?

A

10-12 meters

28
Q

True or False.

Broilers perform better if provided with cold drinking water.

A

True

29
Q

These are good source of energy because produces lower metabolic heat than carbohydrates during warm weather

A

Fats

30
Q

Full-fat soya is an excellent ingredient as it contains how many percent of high-quality fat?

A

18%

31
Q

During summer months, these minimizes alkalosis related to heat stress

A

0.5% sodium bicarbonate or
0.3-15% ammonium chloride or
sodium zeolite

32
Q

During summer months, extra calcium at a rate of 1 g/bird should be provided in the form?

A

of oyster shell grit or limestone

33
Q

type of vaccination of 7-10 days chicks and how it is administered

A

NCD (B1 strain) +
IB (live vaccine); Intraocular or Intranasal

34
Q

IBD, mild or intermediate strain (live vaccine) for 7-15 days began at 7 days and when does revaccinations happens?

A

At 21st day for optimum protection

35
Q

type of vaccine for 21-28 days of chick

A

NCD (La Sota
strain) + IB (live
vaccine)

36
Q

Give the six major categories of poultry diseases

A
  1. Viral disease
  2. Bacterial disease
  3. Protozoal disease
  4. Nutritional disease
  5. Fungal Disease
  6. Parasitic Disease
    a. Helminths
    b. Ectoparasites
37
Q

What are the 10 viral diseases?

A

Refer to handout.

38
Q

Egg Drop Syndrome

A

Adenovirus

39
Q

Avian Influenza

A

Orthomyxovirus Type A group

40
Q

fowl pox

A

pox virus group

41
Q

Domestic fowls were descendants
from _______ over 8000
years ago, and the basis of
modern/domesticated breeds.

A

Red Jungle Fowl

42
Q

A large fowl and very heavy
usually resulting to fertility
problems during natural mating

A

turkey

43
Q

Highly social animals and get
along well when raised with
other poultry/livestock.

A

Geese

44
Q

Are mostly game birds but some
are bred for meat.

A

pheasant

45
Q

are gentle, plump, small billed
birds with a skin saddle between
the bill and forehead.

A

pigeon

46
Q

why are pigeons strong and swift fliers?

A

Pigeons have long wings and powerful flight muscles.

47
Q

Guinea fowls are grown mainly for meat. What are the other terms used to refer them?

A

Pet Speck
Original Fowl
Guinea hen

48
Q

They tend to walk or run rather than fly. They fly only in strong,
short burst to escape predators
or to reach the tree tops where
they roost at night.

A

Pea Fowl or Peacocks

49
Q

Known for its beauty,
elegance, and grace and has the
ability to swim and fly with
incredible speed and agility

A

Swan

50
Q

The bird is intelligent, devoted
to its mates and aggressive in
defending its young

A

Swan

51
Q

Considered as flightless birds
raised for delicious meat,
feathers, and hide. Also known to be the fastest running bird in the world.

A

Ostrich

52
Q

common in America as game birds.

A

Brown Hide Quail

53
Q

Is a group of individuals having a common origin and possessing certain distinguishing characteristics not common to other members of the same
species.

A

Breed

54
Q

Is a group of strains which by its structural character can be differentiated from another group.

A

Variety

55
Q

Is a group within a variety which constantly differ in one or more genetic factor from variety proper

A

strain

56
Q

What are the characteristics of English class?

A

a) have excellent fleshing qualities
b) white chicken (except CORNISH)
c) red earlobes
d) Brown egg layers (except DORKING &
REDCAP)

57
Q

What are the characteristics a poultryman must possess?

A
  1. Fondness for chicken
  2. Business acumen
  3. Initiative and Resourcefulness
  4. Observant & clinical eyes
  5. Attitude and disposition for work
58
Q

Give the factors that must be considered for the location of poultry farm site.

A
  1. Land availability and cost
  2. Neighbors & human population
  3. Acceptability
  4. Market relationship
  5. Transportation facilities
  6. Electricity, feed & water supply
  7. Topography of area

Poultry Production (6 decks)

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