Animal Husbandry - Study Mode
[#421] Which of the following vitamin is called 'Tocopherol's?
Correct Answer
(C) Vitamin-E
Explanation
Solution: Vitamin E is called 'Tocopherol's. Vitamin E is a group of eight fat-soluble compounds that include four tocopherols and four tocotrienols. Vitamin E is a fat-soluble antioxidant which may help protect cell membranes from reactive oxygen species. Vitamin E was discovered in 1922, isolated in 1935, and first synthesized in 1938. Because the vitamin activity was first identified as essential for fertilized eggs to result in live births (in rats), it was given the name "tocopherol" from Greek words meaning birth and to bear or carry.
[#422] Bhadawari breed of buffalo is includes in the group of
Correct Answer
(C) UP
Explanation
Solution: Bhadawari breed of buffalo is included in the group UP. Bhadwari is an improved water buffalo breed from Uttar Pradesh, India, that is kept for milk production mainly in the Agra and Etawah districts, and in the Bhind and Morena districts of Madhya Pradesh. Bhadawari buffaloes are specifically renowned for the high content of butterfat found in their milk, which ranges from 6.0 to as high as 12.5%.
[#423] Docking in sheep is done at the age of
Correct Answer
(D) 7 - 14 days
Explanation
Solution: Docking in sheep is done at the age of 7 - 14 days. Docking is the intentional removal of part of an animal's tail or, sometimes, ears. The term cropping is more commonly used in the cropping of ears or tails. Tail docking is performed in sheep to reduce the incidence of blowfly strikes that may result from urine and faecal staining of the perineum. Docking also makes it easier to view a grown ewe's udders to detect potential problems.
[#424] Ration calculation for individual animal does not require this thing
Correct Answer
(C) Pregnanacy
[#425] Buffalo meat contain white fat as
Correct Answer
(A) Carotene converted to Vitamin A
Explanation
Solution: Buffalo meat contains white fat as Carotene converted to Vitamin A. Buffalo meat has a lower fat content, and its fat is milky white, compared to the yellow-white fat of beef. Buffalo meat has a lower muscle pH of 5.6±0.4 whereas beef muscle has a pH of 6.4±0.7. It also has a significantly smaller amount of collagen in its muscles. Vitamin A content in all buffalo cuts 1.74 to 2.46 μg/100 g, which was 2 - 3 times higher than the average value of 0.848 μg/100 g.