Animal Husbandry - Study Mode
[#351] The body temperature of pig is
Correct Answer
(C) 100.9° - 104.9°F
Explanation
Solution: The body temperature of pig is 100.9° - 104.9°F. Pigs can't sweat, they need help staying cool on hot days. During hot weather a pig's temperature may be elevated. If its temperature is raised, allow the pig to cool off and re-take the temperature in 15 minutes.
[#352] Ranching is common practice in
Correct Answer
(B) Australia
Explanation
Solution: Ranching is common practice in Australia. Ranching is the practice of raising herds of animals on large tracts of land. Ranchers commonly raise grazing animals such as cattle and sheep. Ranching is common in temperate, dry areas, such as the Pampas region of South America, the western United States, the Prairie Provinces of Canada, and the Australian Outback. In these regions, grazing animals can roam over large areas.
[#353] Urea treatment of straw increases
Correct Answer
(D) All of the above
Explanation
Solution: Urea treatment of straw increases CP and DCP, TDN and Dry matter digestibility and feed intake. Urea, when used for the treatment of straw enhances the nutritional quality of straw in terms of increased nitrogen content, improved palatability and digestibility of straw. During the treatment process, ammonia is generated from urea, and in the presence of water it forms the alkali named ammonium hydroxide. CP is Crude protein, DCP is Digestible crude protein, and TDN is total digestible nutrient.
[#354] For breeding, the number of ewes per ram is
Correct Answer
(C) 40 - 50
Explanation
Solution: For breeding, the number of ewes per ram is 40 - 50. Fertile adult rams can serve at least 5 ewes per day, so over a 34 days breeding season, one ram could theoretically service over 150 ewes. One mature ram can breed with up to between 35 and 50 ewes every year. A ram that is between a yearling and five years old can usually breed with between 25 and 50 ewes. Even a well-matured ram lamb can mate with between 15 and 30 ewes.
[#355] Casein is precipitated from milk at
Correct Answer
(B) pH 4.6
Explanation
Solution: Casein is precipitated from milk at pH 4.6. Casein is precipitated from skim milk by acidifying it to produce acid casein, or the milk is treated with rennet to produce rennet casein. The precipitated casein curd is separated from the whey, washed and dried. For casein, the IEP is approximately 4.6 and it is the pH value at which acid casein is precipitated. In milk, which has a pH of about 6.6, the casein micelles have a net negative charge and are quite stable.