MBOSE Class 12 Question Paper 2025 for Poultry

Meghalaya Board of School Education

QUESTION
PAPERS

Total No. of Printed Pages—3
HS/XII/V/PF/En/25

2025

POULTRY ENTREPRENEURSHIP
( Vocational Stream )

Full Marks : 50

Time : 2 hours

The figures in the margin indicate full marks for the questions

General Instructions :
Write all the answers in the Answer Script.

1. Write whether the following statements are True or False :
1×10=10
(a) Entrepreneurship is the process of running
a business using a new idea or in a different way,
which ultimately helps the buyer or the customer.

(b) A trading business is one that converts raw materials
into finished products to meet the demands of the
customers.

(c) Bank manufactures credit and sells it.

(d) The business of exchange banks mainly consists of
receiving deposits and giving loans.

(e) Industrial banks provide block capital.

(f) The main business of agricultural banks is to
provide funds to farmers.

/244 [ P.T.O.

( 2 )

(g) The idea to run ‘savings departments’ of commercial
banks is to encourage hoarding and discourage
thrift.

(h) Central bank is usually controlled and quite often
owned by the government of the country.

(i) The Indian banks are now not playing a very
active role in fostering economic development of
the country.

(j) To receive deposits and to advance loans are the two
main functions of all commercial banks.

2. Fill in the blanks with appropriate word(s) : 1×10=10

(a) Entrepreneurship is considered to be both an art
and a _____.

(b) The common form of business organization in India
is _____.

(c) In partnership, business liability is _____.

(d) The most important type of business organization
today is the _____.

(e) Entrepreneurs identify an _____ to seize an
opportunity.

(f) The word ‘entrepreneur’ is derived from the French
word ‘entreprendre’, which means _____.

HS/XII/V/PF/En/25/244 [ Contd.

( 3 )

(g) Economists define an entrepreneur as someone,
who brings in resources, labour, material and other
assets into _____ making combinations.

(h) One of the important functions of an entrepreneur
is to run the _____.

(i) For an entrepreneur, one of the most important
qualities is to remain _____ in everything the person
does and the way it is done.

(j) A startup is a company that is in the _____ stage of
its operation.

3. How do the budding entrepreneurs find the business
opportunity that is right for them? 3

4. What are the biggest barriers that entrepreneurs might
face to run their business? Describe in brief. 4

5. What are the demerits of individual enterprise? 5

6. Write down five merits of joint stock organization. 5

7. What are the different types of banks? Write in short
about each one of them. 6

8. What are the important qualities that make an
entrepreneur successful? Describe briefly. 7

HH H

HS/XII/V/PF/En/25/244 K25—40

Total No. of Printed Pages—3

HS/XII/V/PF/FC/Paper–IV/25

2025

FOUNDATION COURSE

( Poultry Extension, Marketing and Economics )

( Vocational Stream )

Full Marks : 15

Time : 1 hour

The figures in the margin indicate full marks for the questions

1. Choose the correct answer from the options given below :
1×2=2

(a) Cost of which of the following inputs in poultry farm
is maximum?

(i) Housing

(ii) Nutrition

(iii) Brooding

(iv) Medicine

/245 [ P.T.O.

( 2 )

(b) Which of the following feed item(s) has/have been
added to chicken feed to increase the omega-3 fatty
acid content in the egg yolk?

(i) Marine algae

(ii) Safflower oil

(iii) Fish oil

(iv) All of the above

2. Write True (T) or False (F) against each statement : 1×3=3

(a) Eggs from hens fed under free-range conditions had
a higher concentration of total n-3 fatty acids than
eggs from hens fed with commercial diets.

(b) The concept of producing the designer eggs is to
decrease the omega-3 fatty acid content in the egg
yolk.

(c) In the USA, organic meat and meat products
including poultry are the 6th fastest growing organic
commodity group.

3. Fill in the blanks with appropriate word(s) : 1×2=2

(a) Most of the carotenoids in egg yolk are hydroxy
compounds called _____.

(b) India exports day-old chicks mainly to _____,
Bangladesh and Nepal.

HS/XII/V/PF/FC/Paper–IV/25/245 [ Contd.

( 3 )

4. Write a short note on mixed farming and poultry raising. 2

5. Write a short note on designer meat and egg production in
India. 2

6. What are the advantages of organic poultry farming? 4

HHH

HS/XII/V/PF/FC/Paper–IV/25/245 K25—60

Total No. of Printed Pages—3
HS/XII/V/PF/PNP/Paper–V/25

2025

POULTRY NUTRITION AND PHYSIOLOGY

( Vocational Stream )

Full Marks : 45

Time : 2 hours

The figures in the margin indicate full marks for the questions

1. Write whether the following statements are True or False :
1×10=10

(a) Magnum is the largest part of oviduct where
developing egg remains for the maximum time.

(b) The release of fully formed egg from the reproductive
system of hen through the vent is called ovulation.

(c) In non-laying hen the length of oviduct is about
15 cm only.

(d) Air cell is an indicator of freshness of egg.

(e) Egg is a good source of iron and phosphorus.

(f) Egg albumen is formed in isthmus.

(g) Egg shell is mainly composed of calcium carbonate.

/246 [ P.T.O.

( 2 )

(h) Chalaziferous layer is also known as inner thick
white.

(i) Approximate length of oviduct in laying hen is 33 cm.

(j) Time taken for formation of an egg is 25 hours.

2. Fill in the blanks with appropriate word(s) : 1×10=10

(a) The enlargement of oesophagus, which stores feeds
temporarily, is known as _____.

(b) The two blind tubes located at the junction of small
and large intestines in poultry are known as _____.

(c) _____ is the common opening of digestive, urinary and
reproductive systems of poultry.

(d) The stomach of poultry consist of proventriculus and
_____.

(e) In poultry _____ (gland) is located in between the two
limbs of duodenum.

(f) Bile is secreted by liver and stored in ______.

HS/XII/V/PF/PNP/Paper–V/25/246 [ Contd.

( 3 )

(g) _____ is known as glandular stomach in poultry.

(h) Broiler chicken feed must not contain more than
_____ percent crude fibre.

(i) Fish meal is a _____ rich feed ingredient of poultry.

(j) Shell grit supplies _____ in layer ration.

3. Draw an egg showing its internal structure and describe in
brief. 5

4. Write in short about different types of abnormal egg. 5

5. What are the various methods of preserving eggs? 5

6. Write in short about common poultry feed ingredients. 5

7. Enumerate briefly about various systems of feeding
poultry. 5

HHH

HS/XII/V/PF/PNP/Paper–V/25/246 K25—60

Total No. of Printed Pages—3
HS/XII/V/PF/PPT/Paper–VI/25

2025

POULTRY PRODUCT TECHNOLOGY
( Vocational Stream )

Full Marks : 45

Time : 2 hours

The figures in the margin indicate full marks for the questions

1. Write whether the following statements are True or False :
1×10=10

(a) Poultry meat has the least protein percentage as
compared to other types of meat.

(b) Yolk is released from the ovary.

(c) Egg shell is the first point to be evaluated by the
consumers.

(d) Birds showing evidence of any disease should be
accepted during antemortem examination.

(e) The most common method of killing of birds is by
removing the head from the body.

(f) The most obvious activity in egg formation is the
turnover of chemicals.

/247 [ P.T.O.

( 2 )

(g) Egg qualities are the characteristics of an egg which
are preferred by consumers.

(h) The body weight of birds is negatively related to meat
yield on percentage basis.

(i) Use of hormones or hormone like substances do
increase the eviscerated yields.

(j) Firmness of egg white is not correlated with albumen
quality.

2. Fill in the blanks with appropriate word(s) : 1×10=10

(a) Egg contains almost all vitamins except _____.

(b) _____ is generally superior in meat yield among pure
breeds.

(c) The egg shell is mainly composed of _____.

(d) About _____ percent of blood is lost during slaughter
of birds.

(e) Most of the meat spoiler microbes grow at the
temperature between _____ ºC.

(f) It takes about _____ hours to form a chicken egg.

(g) Uterus secretes _____ portion of an egg.

HS/XII/V/PF/PPT/Paper–VI/25/247 [ Contd.

( 3 )

(h) Eggs start deteriorating from the moment it is _____.

(i) _____ radiation is effective in reducing bacterial
population.

(j) Grading is done after _____ of the carcass is
completed and declared fit.

3. Which egg qualities are preferred by the consumers?
Discuss whether these preferences are rational or not. 5

4. Write down the various factors affecting poultry meat
yields. 5

5. Write in brief about at least five factors affecting egg size of
poultry. 5

6. Describe in brief about some possible health problems
which may be caused due to consumption of poultry
products. 4

7. Describe some of the raw methods of preservation of raw
poultry meat. 6

HHH

HS/XII/V/PF/PPT/Paper–VI/25/247 K25—60

AglaSem Earn While You Learn Program!

Share your recent question papers with us and get paid!
अपने हाल के न प हम भेज और कमाएँ!

To participate, email us with the following details:
भाग लेने के लए हम न न ववरण के साथ ईमेल कर:

- Your Name
- Your Class
- Your Board
- Details of the Question Papers you have
आपके पास उपल ध न प का ववरण

Our team will reach out to you with the next steps.
हमार ट म आगे क या के लए आपसे संपक करे गी।

Email: support@

Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

NCERT Books
NCERT Book Solutions
HC Verma Chapter Wise Solutions
RD Sharma Solutions
CGBSE Solutions