Veterinary MCQ Question Papers
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MCQ Question Papers on Veterinary and Animal Husbandry
1. A new breed can be evolved by__________.
(a) out crossing
(b) cross breeding
(c) grading up
(d) none of these
2. The modal chromosome number (2n) of Zovawk is
(a) 19 (Nineteen)
(b) 76 (Seventy six)
(c) 38 (Thirty eight)
(d) 46 (Forty six)
3. Total number of genotypes in human ABO blood group system
(a) 3
(b) 12
(c) 6
(d) 4
4. Eye colour in drosophila is an example of
(a) sex linked inheritance
(b) sex limited inheritance
(c) sex influenced inheritance
(d) incomplete dominance
5. A segment of DNA that codes for protein is called
(a) Histone
(b) Gene
(c) Allele
(d) Chromosome
6. The estimate of degree of variation in phenotypic character within a population due to genetic variation between individuals in a population is
(a) Variation
(b) Heritability
(c) Regression
(d) Repeatability
7. The largest possible population of a particular organism is
(a) Genus
(b) Breed
(c) Family
(d) Species
8. Crossing over takes place in
(a) Mitosis
(b) meiosis II
(c) meiosis l
(d) all of these
9. Epistasis is __________ type of interaction.
(a) inter allelic
(b) intra allelic
(c) allelic genetic
(d) both (a) & (c)
10. Sickle cell anaemia is an example of:-
(a) Point mutation
(b) Segmental mutation
(c) Frame shift mutation
(d) None of these
11. The most effective method of selection is __________.
(a) mass selection
(b) pedigree selection
(c) progeny testing
(d) selection index
12. Each outcome at a random experiment is
(a) Primary event
(b) Derived event
(c) Compound event
(d) None of these
13. In open nucleus breeding system (OPNS) the rate of genetic improvement may be achieved at (in %)
(a) 5-8
(b) 15-20
(c) 10-15
(d) >20
14. The level of calcium in the ration of poultry layers (BIS, 2007)
(a) 1.0%
(b) 2.0%
(c) 3.0%
(d) None of these
15. The chemical name of vitamin D2 is __________.
(a) Ergocalciferol
(b) Cholecalciferol
(c) Calciferol
(d) None of these
16. Efficiency of conversion of ß carotene to vitamin A is in the order.
(a) Rat>Ruminants> Pig> Poultry
(b) Rat>Poultry>Pig>Ruminants
(c) Rat>Poultry>Ruminants>Pig
(d) Pig>Poultry>Ruminants>Rat
17. Least cost ration can be formulated using
(a) Linear programming method
(b) Algebric method
(c) Factorial method
(d) Trial and error method
18. The dry matter percentage of the silage should be:
(a) 40-50%
(b) 15-20%
(c) 60-65%
(d) 30-35%
19. Which of the following is protein supplement for livestock
(a) Cereals
(b) Non-leguminous roughage
(c) Cereal byproduct
(d) Oilcake
20. Which of the following is most important in inhibiting the digestibility of paddy straw?
(a) Lignin
(b) Silica
(c) Hemicellulose
(d) Oxalate
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21. Mustard oil cake contains anti nutritional factor as:
(a) Oxalate
(b) Glucosinolates
(c) Gossypol
(d) Mimosine
22. ________ is known as “Animal Starch”.
(a) Galactose
(b) Glucose
(c) Glycogen
(d) Fructose
23. The vitamins which contain sulphur are
(a) Thiamin and biotin
(b) Biotin and choline
(c) Riboflavin and thiamine
(d) Choline and riboflavin
24. Which one of the following is an example of feed additives
(a) Mineral mixture
(b) Antibiotic
(c) Fish meal
(d) Groundnut cake
25. Vitamin ________ is necessary for coagulation of blood.
(a) Vitamin A
(b) Vitamin C
(c) Vitamin K
(d) Vitamin D
26. The synthesis of glucose is known as__________.
(a) Glycolysis
(b) Glycogenolysis
(c) Glycogenesis
(d) Glucogenesis
27. Biological value of egg protein is
(a) 94
(b) 67
(c) 85
(d) none of these
28. In cow, which volatile fatty acid is responsible for synthesis of milk fat
(a) Acetic acid
(b) Butyric acid
(c) Propionic acid
(d) All of these
29. Which of the following cereal has more lysine content ?
(a) Rice
(b) Wheat
(c) Corn
(d) Oats
30. “Perosis” or “slipped tendon” of young chicks is related to the element
(a) Magnesium
(b) Zinc
(c) Manganese
(d) Cobalt
31. Concentrate are the feeding stuffs which are less bulky & contain Crude fibre less than
(a) 16 %
(b) 10 %
(c) 12 %
(d) 18 %
32. Which type of feed contain the highest percentage of protein
(a) Starter
(b) Finisher
(c) Grower
(d) Fattener
33. Starch digestibility in rumen ranging from___________.
(a) 40 – 50 %
(b) 60 – 70 %
(c) 71 – 80 %
(d) 81 – 90 %
34. The type of protein present in Connective tissue.
(a) Elastin
(b) Keratin
(c) Albumin
(d) Collagen
35. The maximum level of inclusion of urea in ruminant ration as percent of total DM intake is
(a) 1.0%
(b) 3.0%
(c) 2.0%
(d) 3.5%
36. Amino acid precursor of lignin?
(a) Phenylalanine
(b) Tyrosine
(c) Alanine
(d) Glycine
37. The word “Extension” comes from which language ?
(a) French
(b) English
(c) Latin
(d) Italian
38. The first KVK in India was established in the year 1974 at ________________.
(a) Karnataka
(b) Puducherry ( Formerly known as Pondicherry)
(c) Andra Predesh
(d) Rajasthan
39. Every member of SHG saves a certain amount of money every month which is known as
(a) Saving
(b) Thrifting
(c) Common fund
(d) Mohkuma
40. The Northeast Rural Livelihood Project (NERLP) aims to address rural poverty through creation of sustainable livelihood for
(a) Illiterate rural youth
(b) Rural Women
(c) Educated unemployed rural youth
(d) Pensioners
41. In rural community, the adoption of technology to improve productivity of animal is
(a) Rapid adoption
(b) No adoption
(c) Low level adoption
(d) All of these
42. The aim of extension education is to increase production of animal through application of scientific knowledge with
(a) Highly depending on funding agency
(b) Minimum government assistance
(c) Both (a) & (b)
(d) None of these
43. A farming technique, in which large farms are being cultivated, with relatively lower inputs, ie capital and labour.
(a) Intensive farming
(b) Extensive farming
(c) Semi- Intensive farming
(d) Mixed farming
44. The 1st and 2nd cloned buffalo calf (Garima) was born in 2009 at NDRI, Karnal through the technology called
(a) Directional cloning technique
(b) Hand guided cloning technique
(c) TA cloning technique
(d) All of these
45. During transportation of animals adequate food and water must be offered to the animals at least every ____________ hours during the journey, except where a journey can be completed within 15 hours ( whichever is the later).
(a) 8 hours
(b) 10 hours
(c) 12 hours
(d) 14 hours
46. Ante-mortem inspection should be conducted within _________ hours prior to slaughter.
(a) 12
(b) 24
(c) 32
(d) 48
47. Meat is an important source of vitamin __________ which is not found in vegetable foods.
(a) B1
(b) B2
(c) B12
(d) None of these
48. The omental fat is also called _________.
(a) Cod fat
(b) Caul fat
(c) Crown fat
(d) Scrotal fat
49. Electrical stunning is widely used in:-
(a) Pigs and poultry
(b) Cattle and poultry
(c) Buffaloes and poultry
(d) All of these
50. A standard chicken egg yolk consists of__________% of an egg.
(a) 11 %
(b) 30 %
(c) 59 %
(d) 41%
51. During drying of Meat, the final moisture content should not exceed ____________%
(a) 2%
(b) 3%
(c) 4%
(d) 8%
52. The major milk protein in a colloidal dispersion is
(a) Casein
(b) Beta- lactoglobulin
(c) Lactose
(d) Albumen
53. Addition of vitamins and minerals in milk is known as
(a) Flavoured milk
(b) Fortified milk
(c) Mineralized milk
(d) Vitaminized milk
54. Gelatin stabilizers is added in ice-cream to produce smoothness, reduce ice crystals and resistance to melting, the gelatin strength is measure by
(a) Hooping test
(b) Bloom test
(c) Pressing test
(d) Dariloid test
55. The permissible level of NaCl during cheese preparation shall not exceed (in %)
(a) 0.5
(b) 1.5
(c) 1
(d) 0.02
56. In-the-bottle pasteurization, a bottle is filled with raw milk and tightly sealed which are held a
(a) 63ºC for 30 mins
(b) 74ºC for 10 secs
(c) 72ºC for 15 secs
(d) 135 to 150ºC for no hold
57. During coliform count for meat quality check, presence of Escherichia coli indicates
(a) Inadequate heat treatment of canned meat
(b) Faecal contamination
(c) Poor hygienic quality of frozen meat
(d) All of these
58. In ____________ the muscle fiber shrinkage, distortion and drip loss are less.
(a) Slow freezing
(b) Batch freezing
(c) Fast freezing
(d) Ultrafreezing
59. Emulsion for sausage preparation is conducted at ____________ to get a desire emulsion consistency.
(a) Low temperature
(b) Room temperature
(c) Lukewarm
(d) Warm temperature
60. Adulteration of beef with buffalo meat / Karabeef can be visually detected by
(a) Pure white fate in beef
(b) Pure white fat in Karabeef
(c) Both (a) & (b)
(d) Not possible visually
61. Scalding of broiler is carried out at
(a) 55 ºC for 90 sec
(b) 60ºC for 60 sec
(c) 100ºC for 30 sec
(d) 90 ºC for 45 sec
62. Luncheon meat is a canned product prepared from pork with addition of
(a) Soyabean
(b) Cereal
(c) Extender (Gelatin)
(d) Leafy vegetable
63. Freeze burn occurs due to
(a) Rapid freezing
(b) Unwrapped meat
(c) Both (a) & (b)
(d) Ultra-freezing
64. In the wholesale cut of beef carcass, the right side of the body is called
(a) Close
(b) Jowl
(c) Open
(d) Side/Ribbed