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Poultry CDE Review. Georgia Agricultural Education Curriculum Office Catrina Kennedy and Dr. Frank Flanders, March 2006. Next. Next. Next. Next. Next. Next. Next. Next. Next. Next. Next. Click the pictures to enlarge. Next. 1. 2. Placing Class. 3. 4. Next. Next. Next. Next.
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Poultry CDE Review Georgia Agricultural Education Curriculum Office Catrina Kennedy and Dr. Frank Flanders, March 2006 Next
Click the pictures to enlarge Next 1 2 Placing Class 3 4
1. A young chicken (usually under 13 weeks of age) of either sex that is tender-meated, with soft, pliable, smooth-textured skin and flexible breastbone cartilage describes: A. Broiler B. Roaster C. Fryer D. Both A and C Next
2. Age of eggs plays an important role in determining incubation or "setting" time. When hatching eggs have been "stored" more than ___ days, incubation time should be extended ___ hour(s) for each day of extended storage. A. 5,1 B. 6,1 C. 4, 0.5 D. 8, 1.5 Next
3. A flock of 5,000 turkey hens were marketed at 16 weeks of age. The average live weight was 13 pounds of bird. The flock had a feed conversion ratio of 2.3 pounds of feed per one pound of gain. During the growout period, turkey feed had an average cost of $185 per ton. What was the total feed cost to produce this flock of turkey hens? A. $14,950 B. $13,828.75 C. $65,000 D. $26,140.50 Next
4. Regarding market broiler nutrition and "recommended nutrient levels," which of the following statements is accurate: A. The recommended percent protein content level is lowest for a starter ration. B. The recommended kilocalories of metabolizable energy (kcal M.E.) level is highest for a grower ration. C. The recommended percent calcium (Ca) level is highest for a started ration. D. The recommended percent added fat level is lowest for a grower ration. Next
5. Using the information you provided to answer questions #5 and #6 and assuming 510 hours is the usual time required for incubation, what would be the corrected "setting time" for 8 day old eggs from a 45 week old broiler breeder flock, with an average egg size of 2.5 ounces? A. 21 days and 11 hours B. 21 days and 15 hours C. 21 days and 17 hours D. 21 days and 6 hours Next
6. Improper pre-warming of hatching eggs before setting may: A. increase variation in hatch time B. promote condensation, thus encouraging mold growth C. be related to air circulation D. A,B, and C are correct Next
7. A commercial egg laying operation's major purpose is to: A. produce infertile eggs (table eggs) for human consumption B. produce fertile eggs for hatching purposes. C. produce eggs for Easter and other holidays. D. None of the above Next
8. The time span for growing replacement pullets usually is: A. 3 weeks B. 25 weeks C. 19 weeks D. None of the above Next
9. Percent hatchability is calculated by: A. Dividing the number of eggs that hatch as dead chicks by the number of fertile eggs set. B. Dividing the number of fertile eggs set by the number of total eggs produced. C. Dividing the number of eggs that hatch as live chicks by the number of non-fertile eggs set. D. None of the above Next
10. A product that is very seasonal as far as marketing is concerned is: A. Turkey B. whole fryers C. hot wings D. chicken nuggets Next
11. Young egg type pullets, 3 weeks old, need what percent of protein in their feed: A. 14 percent B. 25 percent C. 18 percent D. 60 percent Next
12. Lack of available water results in: A. more feed consumed B. less feed consumed C. increase in body weight D. none of the above Next
13. Evaporative cooling systems can lower poultry house temperatures by as much as 18 degrees F when relative humidity is near 30 percent: A. True B. False Next
14. Broiler feed conversion can be improved by control of light: A. True B. False Next
15. When evaluating precooked breaded chicken patties, which of the following is not considered "Foreign material"? A. mouse dropping(s) B. filler material C. insect(s) D. hair(s) Next
16. If birds receive a "hard scald" during processing, the temperature range of the scalded water will be degrees F and the duration of the scald will last seconds. A. 123-130; 90-120 B. 140-160; 60-90 C. 200-212; 15-20 D. 160-180; 30-60 Next
17. Which of the following "major gross symptoms" is not associated with the poultry disease Infectious Bronchitis? A. a decline or drop in egg production B. respiratory stress C. poor shell quality D. swelling around the face and eyes Next
18. In an integrated poultry company the company provides: • A. Birds, feed, medication and supervision • B. Feed • C. Medication and poultry houses • D. Land and birds Next
