MBOSE Class 12 Question Paper 2023 for Poultry

Total No. of Printed Pages—4
HS/XII/V/PF/En/23

2023

POULTRY ENTREPRENEURSHIP

( Vocational Course )

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) The depositors do not consider that their money is as
safe in the cooperatives as in the commercial banks.

(b) State cooperative banks are linked up with the
Reserve Bank of India (RBI).

(c) State cooperative banks control and finance the
Central cooperative banks and through them the
primary societies.

(d) The Central cooperative banks are the apex banks in
the cooperative organizations of the States.

/72 [ P.T.O.

( 2 )

(e) Broadly speaking, the cooperative movement has two
main parts, viz., the credit and the non-credit parts.

(f) Agricultural credit cooperative societies are the most
common type of cooperative societies in India.

(g) Large-scale industries have now been given a special
place in the country’s industrial pattern.

(h) During the great depression of 1929–35, the
cooperative movement received a serious setback.

(i) In any programme of social and economic
development of underdeveloped economy, cooperative
has no valuable role to play.

(j) In India, Cooperative Joint Farming has been
considered as the most suitable one to develop rural
economy.

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

(a) There is neither voluntary membership nor
democratic principles of administering the _____.

(b) Dr. Otto Schiller termed service cooperatives as _____.

HS/XII/V/PF/En/23/72 [ Contd.

( 3 )

(c) The cooperative movement was started at first with
the avowed objective of granting _____ to people of
limited means.

(d) The prices of the agricultural products began to rise
and touched the new peaks during _____.

(e) _____ are the intermediate links between the primary
societies and the State cooperative banks.

(f) The working societies are subject to the supervision
and audit by the _____.

(g) The progress of the cooperative movement has been
specially marked in the fields of _____ and marketing
and supply of farm inputs and processing.

(h) In _____, members work on pooled land under the
direction of the elected management committee and
get wages for daily work.

(i) In the closing decades of the 19th century, India was
faced with the problem of growing _____.

(j) The Famine Commission of 1901 strongly
recommended the induction of _____.

HS/XII/V/PF/En/23/72 [ P.T.O.

( 4 )

3. Write down the various functions of commercial banks. 5

4. Enumerate the qualities an entrepreneur should possess
in order to be successful in his business. 6

5. Write in short about the demerits of a partnership
business. 6

6. Describe briefly about different types of banks. 6

7. Explain the advantages of individual organization. 7

HHH

HS/XII/V/PF/En/23/72 K23—30

Total No. of Printed Pages—2
HS/XII/V/PF/FC/Paper–IV/23

2023

FOUNDATION COURSE
( Poultry Extension, Marketing and Economics )

( Vocational Course )

Paper—IV

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 : 1×2=2
(a) Which of the following is/are commonly seen
channel(s) for marketing poultry meat in India?
(i) Producer–Wholesaler–Retailer–Consumer
(ii) Producer–Retailer–Consumer
(iii) Producer–Consumer
(iv) All of the above

(b) The weakest link in broiler production system in
India is
(i) cost of feed
(ii) lack of marketing facility
(iii) availability of medicine not assured timely
(iv) None of the above

/73 [ P.T.O.

( 2 )

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

(a) The cost of veterinary treatment is significantly lower
in organic poultry farms than conventional one.

(b) Feed alone accounts for about 70% of the total cost of
poultry production.

(c) In India, more than 10% of the total broilers are sold
as processed and packed form.

3. Fill in the blanks with appropriate word : 1×3=3

(a) The full form of NECC is _____.

(b) The full form of NAFED is _____.

(c) In case of organic poultry farming, if certain feed
ingredients are not available from organic farming
sources, then _____% conventional feeds may be
allowed.

4. What are the important factors that affect the economic
production of poultry? 3

5. Write short notes on (any two) : 2×2=4

(a) Mixed farming and poultry raising

(b) Existing strategies of poultry marketing

(c) Organic poultry farming

(d) Global market opportunity for organic food items

HHH

HS/XII/V/PF/FC/Paper–IV/23/73 K23—50

Total No. of Printed Pages—4
HS/XII/V/PF/PNP/Paper–V/23

2023

POULTRY NUTRITION AND PHYSIOLOGY

( Vocational Course )

Paper—V

Full Marks : 45

Time : 2 hours

The figures in the margin indicate full marks for the questions

1. Choose the correct answer from the options given : 1×5=5

(a) Egg albumen is formed in

(i) infundibulum

(ii) isthmus

(iii) magnum

(iv) uterus

(b) Eggshell is mainly composed of

(i) carbohydrate

(ii) protein

(iii) calcium phosphate

(iv) calcium carbonate

/74 [ P.T.O.

( 2 )

(c) The approximate length of oviduct in laying hen is

(i) 33 cm

(ii) 10 cm

(iii) 76 cm

(iv) 96 cm

(d) Chalaziferous layer is also known as

(i) outer thick white

(ii) outer thin white

(iii) inner thick white

(iv) inner thin white

(e) The time taken for the formation of an egg is

(i) 18 hours

(ii) 21 hours

(iii) 25 hours

(iv) 28 hours

HS/XII/V/PF/PNP/Paper–V/23/74 [ Contd.

( 3 )

2. Write True (T ) or False (F ) against each statement : 1×5=5

(a) Air cell is present at the broader end of egg.

(b) In poultry, only right ovary is developed and
functional at laying stage.

(c) Egg is very rich in iron and vitamin C.

(d) Egg white is mainly composed of carbohydrate.

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

3. Fill in the blanks with appropriate word : 1×5=5

(a) Relatively speaking in case of poultry, little digestion
takes place until the feed reaches the _____.

(b) The most critical amino acids in layer diets are
methionine and _____.

(c) Feed should not be offered more than _____ level of
the capacity of feeder to avoid wastage.

(d) The average protein content of chicken egg is _____%.

(e) The average fat content of chicken egg is _____%.

HS/XII/V/PF/PNP/Paper–V/23/74 [ P.T.O.

( 4 )

4. Write the definition of the following terms : 1×5=5

(a) Ovulation

(b) Fertilization

(c) Oviposition

(d) Proximate principle of food

(e) Protective principle of food

5. What are the digestive glands of poultry? Write two lines
about each of them. 3

6. Write two feedstuffs of each nutrient of the following : 2×3=6

(a) Carbohydrates

(b) Proteins

(c) Minerals

7. What are the various conditions on which the variation of
energy contents of poultry feed depends? Describe briefly. 5

8. Describe briefly about the different methods of feeding
poultry. 5

9. What are the nutrients with which poultry feeds are
generally composed? Describe briefly about each one of
them. 6
HHH

HS/XII/V/PF/PNP/Paper–V/23/74 K23—50

Total No. of Printed Pages—4
HS/XII/V/PF/PPT/Paper–VI/23

2023

POULTRY PRODUCT TECHNOLOGY

( Vocational Course )

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) Out of all the foods available to man, the egg most
nearly approaches a perfect balance of all the
nutrients.

(b) The hen lays more eggs during summer.

(c) The hens lay more than 56 percent of their egg by
9–11 a.m.

(d) Egg starts deteriorating from the moment it is laid.

(e) The infertile eggs remain well for long time than the
fertile eggs.

/75 [ P.T.O.

( 2 )

(f) The egg kept at a temperature of more than 77 °F
(25 °C) remains fresh for longer time.

(g) The good quality of dressed or ready-to-cook birds
can be obtained only from live birds being in prime
condition at the time of slaughter.

(h) Equipment used for processing of poultry meat
should not be metallic.

(i) During processing of poultry meat to kill the bird,
complete removal of head is recommended.

(j) After killing of birds, young ones take more time than
older ones to bleed out.

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

(a) Submerging and agitating birds as soon as dead in
hot water for a short period is called _____.

(b) Mechanical pickers are used to remove all feathers
but the _____ feathers.

(c) Eviscerated birds are universally packed in boxes of
55 cm long, 40 cm wide and _____ deep.

HS/XII/V/PF/PPT/Paper–VI/23/75 [ Contd.

( 3 )

(d) Drumsticks are separated from thigh by a cut
through _____ joint.

(e) Breast is separated from back by a cut starting at the
_____ joint and going through the junction of vertebral
and sternal ribs.

(f) Semi-scalded birds have more _____ than those
scalded at high temperature.

(g) Giblets include liver, gizzard and _____.

(h) Blood constitutes about _____ percent of body weight
in chicken.

(i) Rations containing less than _____ percent protein are
liable to give smaller egg size.

(j) Dirty eggs are covered with _____ that will cause
spoilage if they enter inside the egg.

3. Define (any four) : 1×4=4

(a) Semi-scalding

(b) Sub-scalding

(c) Pinning

HS/XII/V/PF/PPT/Paper–VI/23/75 [ P.T.O.

( 4 )

(d) Singeing
(e) Drumsticks
(f) Giblets
(g) Halves
(h) Breast

4. What are the different methods of home preservation of
surplus egg? Describe briefly about each one of them. 4

5. Describe the scientific method of packing and transporting
of eggs from farm to the market. 5

6. What are the different factors that affect the meat yield of a
broiler farm? 6

7. What are the different methods that you can follow to
preserve the raw meat of poultry in your farm? 6

HHH

HS/XII/V/PF/PPT/Paper–VI/23/75 K23—50