Free Animal Husbandry MCQs with Answers

• A. Cheilosis
• B. Glostitis
• C. All the above
• D. Eye itching

Explanation: Riboflavin (vitamin B2) deficiency commonly causes cheilosis, glossitis and eye-related symptoms such as irritation.

• A. Uncontrolled bleeding
• B. Internal hemorrhage
• C. Prolonged blood clotting
• D. all the above

Explanation: Vitamin K is required to form several blood-clotting factors, so its deficiency causes prolonged clotting time and may lead to…

• A. All the above
• B. pH of the medium
• C. Ionic strength
• D. Heat

Explanation: Heat disrupts weak bonds in proteins, while pH changes and ionic strength alter electrostatic interactions that maintain protein…

• A. Hydrophilic
• B. Hydrophobic
• C. Aromatic
• D. None of the above

Explanation: A nonpolar R group does not interact favorably with water, so amino acids bearing it are hydrophobic.

• A. Heat
• B. Catalysis
• C. Enzymes
• D. All the above

Explanation: Heat accelerates oxidation, metal catalysts facilitate oxidation reactions, and enzymes such as lipoxygenase promote oxidation of…

• A. All the above
• B. Emulsifier
• C. Thickener
• D. Stabilizer

Explanation: Microbial gums such as xanthan and gellan increase viscosity, stabilize mixtures, and can assist emulsion stability.

• A. All the above
• B. Plasticizers
• C. Sweetners
• D. Humecants

Explanation: Sugar supplies sweetness, binds water as a humectant, and acts as a plasticizer in products such as confectionery and baked foods.

• A. 1000-1500 Kcal
• B. 1500-1800 Kcal
• C. 1800-2000 Kcal
• D. None of the above

Explanation: Average daily food-energy intake in many developing countries has historically been placed around 1,800–2,000 kilocalories.

• A. 1-8 weeks
• B. 1-4 weeks
• C. 1-6 weeks
• D. 1-3 weeks

Explanation: Fresh beef held near 34°F and about 90% relative humidity normally keeps for approximately 1 to 3 weeks, depending on cut and handling.

• A. 4 months
• B. 6 months
• C. 8 months
• D. 12 months

Explanation: Honey has very low water activity and therefore resists microbial spoilage, allowing about 12 months or longer under suitable storage.

• A. 100
• B. 125
• C. 150
• D. 176

Explanation: A large banana generally weighs about 135–in excess of 150 g and supplies roughly 175–180 calories.

• A. 50ºC for 30 minutes
• B. 60ºC for 30 minutes
• C. 62.8ºC for minutes
• D. None of the above

Explanation: The traditional holder method pasteurizes milk at about 62.8–63°C for 30 minutes, while the high-temperature short-time method uses about…

• A. Albumin
• B. All the above
• C. Germ spot
• D. Yolk

Explanation: Internal egg quality is assessed through characteristics of the albumen and yolk, while candling also reveals the germinal spot and other…

• A. Cysteine
• B. Methionine
• C. Lysine
• D. All the above

Explanation: Milk proteins, particularly casein, provide substantial lysine, making milk a useful source of this essential amino acid.

• A. 160 g
• B. 250 g
• C. Non of the above
• D. 320 g

Explanation: The commonly cited approximate world average is about 320 g of milk per person per day, although the figure changes with the year and…

• A. All the above
• B. Act as ciectton pair accpot
• C. Act as microbial inhibitor
• D. Intensity & modified the taste

Explanation: Food acids improve or modify taste, can act as proton or electron-pair acceptors, and inhibit many microorganisms by lowering pH.

• A. Dementia
• B. Diarrhea
• C. All the above
• D. Ulcerated mouth & tongue

Explanation: Niacin deficiency causes pellagra, classically remembered by dermatitis, diarrhea, and dementia; inflammation and ulceration of the mouth…

• A. Fatigue
• B. Depressions
• C. Irritability
• D. All the above

Explanation: Thiamine, or vitamin B1, is needed for carbohydrate metabolism and nervous-system function.

• A. All the above
• B. Osteomalecia
• C. Decalcification
• D. Rickets

Explanation: Vitamin D deficiency reduces calcium and phosphorus absorption, leading to poor bone mineralisation.

• A. Vitamin E
• B. Vitamin B
• C. Vitamin K
• D. None of the above

Explanation: The B-group vitamins are water-soluble and are not stored extensively in body fat. Vitamins E and K are fat-soluble vitamins.