MBOSE Class 12 Question Paper 2024 for Poultry

Meghalaya Board of School Education

QUESTION
PAPERS

Total No. of Printed Pages—4
HS/XII/V/PF/En/24

2024

POULTRY ENTREPRENEURSHIP

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. Fill in the blanks with appropriate word (s) : 1×15=15

(a) Organization or _____ means to plan a business, to
start it and to run it.

(b) A capitalist invests _____ and receives interest on it.

(c) The success of a business depends on sound _____.

(d) The three factors—land, _____ and capital lie
scattered.

(e) An entrepreneur initiates, organises, directs,
supervises, controls and undertakes the risk of the
business and introduces _____.

/44 [ P.T.O.

( 2 )

(f) The entrepreneur must be a successful _____ of men.

(g) A successful entrepreneur must have general
knowledge of the _____ at large.

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

(i) Agriculture and _____ must generally remain the
sphere of the individual entrepreneur.

(j) Partnership brings about a pooling of _____ and
ability.

(k) A bank is also called ‘a factory of _____’.

(l) Banks act as intermediaries between those who have
surplus _____ and those who need it.

(m) To receive deposits and to advance _____ are two main
functions of all commercial banks.

(n) Land holdings in India are very small and _____.

(o) The most common form of cooperative farming in
India is the _____.

HS/XII/V/PF/En/24/44 [ Contd.

( 3 )

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

(a) The State Cooperative Banks are the apex banks in
the cooperative organization of the States.

(b) Neither the primary societies are members of Central
Banks nor individuals may be members.

(c) Central Cooperative Banks (CCBs) are the
intermediate links between the primary societies and
the State Cooperative Banks (SCBs).

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

(e) We know that agriculturist does not need credit both
for the short period or for the long period.

(f) The long-term credit cooperative has a sort of federal
structure, a three-tier organization.

(g) The primary agricultural credit cooperative societies
form the foundation of the cooperative credit
movement.

(h) Exchange Banks finance mostly the foreign trade of a
country.

(i) Commercial banks never remit funds for their
customers through bank draft.

(j) In Cooperative Joint Farming, the right of individual
ownership of land is not preserved.

HS/XII/V/PF/En/24/44 [ P.T.O.

( 4 )

3. What is meant by cooperative farming? What are the
different types of cooperative farming seen in India? 4

4. What are the ways through which cooperation can promote
agricultural development in India? 4

5. Write in short about the demerits or disadvantages of
individual enterprise or individual proprietorship. 5

6. Enumerate the merits or advantages of partnership
business. 6

7. Describe some of the important functions that an
entrepreneur has to perform in order to become a
successful businessman. 6

HHH

HS/XII/V/PF/En/24/44 24K—20

Total No. of Printed Pages—2
HS/XII/V/PF/FC/Paper–IV/24

2024

FOUNDATION COURSE

( Vocational Stream )

( Poultry Extension, Marketing and Economics )

Full Marks : 15

Time : 1 hour

The figures in the margin indicate full marks for the questions

General Instructions :
(i) Write all the answers in the Answer Script.

(ii) Attempt Objective-type questions serially.

(iii) Attempt all parts of a question together at one place.

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

(a) The content modification of designer eggs is mainly
inclined

(i) to increase omega-3 fatty acid

(ii) to decrease cholesterol

(iii) to increase vitamin A

(iv) All of the above

/45 [ P.T.O.

( 2 )

(b) Which of the following organisations received the
prestigious International Egg Commission, 1991
Award for National Egg Campaign?
(i) NAFED
(ii) NECC
(iii) ICMR
(iv) None of the above

2. Write True (T ) or False (F ) against each statement : 1×3=3
(a) The top export markets for India’s table and hatching
eggs are UAE, Kuwait, Oman, etc.
(b) The fatty acid profile of egg yolk can easily be
changed, simply by changing the type of fat used in
the diet of poultry.
(c) Sri Lanka is the major export market of India for live
poultry especially in terms of day-old chicks.

3. Fill in the blanks with appropriate word(s) : 1×2=2
(a) A hybrid chicken can lay as early as at _____ weeks of
age.
(b) Feed cost per kg of broiler produced is calculated by
the multiplication of _____ with cost per kg of feed.

4. Describe the important economic traits of poultry. 4

5. Write in brief about the factors affecting costs and returns
in poultry farming. 4

HHH

HS/XII/V/PF/FC/Paper–IV/24/45 24K—50

Total No. of Printed Pages—6
HS/XII/V/PF/PNP/Paper–V/24

2024

POULTRY NUTRITION AND PHYSIOLOGY

( Vocational Stream )

Full Marks : 45

Time : 2 hours

The figures in the margin indicate full marks for the questions

General Instructions :
(i) Write all the answers in the Answer Script.
(ii) Attempt Objective-type questions serially.
(iii) Attempt all parts of a question together at one place.
1. Choose the correct answer from the options given below :
1×10=10
(a) Eggshell is formed in
(i) ovary
(ii) isthmus
(iii) uterus
(iv) cloaca

(b) Egg white is mainly composed of
(i) carbohydrate
(ii) protein
(iii) fat
(iv) calcium carbonate

/46 [ P.T.O.

( 2 )

(c) The shell membrane is formed in which part of
oviduct?

(i) Infundibulum

(ii) Magnum

(iii) Isthmus

(iv) Uterus

(d) Yellow colour of yolk of ‘Deshi egg’ is due to the
presence of

(i) vitamin A

(ii) vitamin E

(iii) carotene

(iv) riboflavin

(e) Chalaziferous layer of egg is a part of

(i) yolk

(ii) albumen

(iii) eggshell

(iv) shell membrane

HS/XII/V/PF/PNP/Paper–V/24/46 [ Contd.

( 3 )

(f) Expulsion of egg from the oviduct is known as

(i) ovulation

(ii) oviposition

(iii) culling

(iv) incubation

(g) How much fat is present in yolk?

(i) 0%

(ii) 17·5%

(iii) 32·5%

(iv) 48%

(h) How much protein is present in yolk?

(i) 0%

(ii) 17·5%

(iii) 32·5%

(iv) 48%

HS/XII/V/PF/PNP/Paper–V/24/46 [ P.T.O.

( 4 )

(i) What is the correct sequence of events in egg
formation?
1. Oviposition
2. Ovulation
3. Shell formation
4. Shell membrane formation
5. Egg white formation
Select the correct answer from the codes given below :

(i) 1, 2, 3, 4, 5
(ii) 2, 5, 4, 1, 3
(iii) 1, 5, 4, 3, 2
(iv) 2, 5, 4, 3, 1

(j) A developing egg remains for specific time at each
part of oviduct during egg formation as follows :
1. 20 hours 40 minutes at uterus
2. 1 hour 14 minutes at isthmus
3. 18 minutes in vagina
4. 2 hours 54 minutes at magnum
Select the correct answer from the codes given below :

(i) 1, 2, 3 and 4 are correct
(ii) 1, 2 and 3 are correct
(iii) 1, 3 and 4 are correct
(iv) 1, 2 and 4 are correct

HS/XII/V/PF/PNP/Paper–V/24/46 [ Contd.

( 5 )

2. Write True (T ) or False (F ) against each statement : 1×10=10

(a) The crop is the bulging portion of the oesophagus.

(b) Shell grit is offered to poultry (layer) to provide
calcium in laying stage.

(c) Calcium requirement of growing birds is more than
laying birds.

(d) Broiler finisher feed contains more proteins than
broiler starter feed.

(e) Pullorum disease may be spread through
contaminated water.

(f) ME (kcal/kg) requirement of layer feed is more than
that of broiler feed.

(g) The maximum salt (NaCl) content of poultry feed
should be 0·6% (as per BIS specifications).

(h) The minimum calcium content of layer ration should
be 2% (as per BIS specifications).

(i) Deoiled silkworm pupae meal is a rich source of
limiting amino acids in poultry.

(j) Feather meal is not very digestible unless cooked
under pressure.

HS/XII/V/PF/PNP/Paper–V/24/46 [ P.T.O.

( 6 )

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

(a) To improve shell quality of egg _____ is to be added in
the layer feed.

(b) Birds have no lips and _____, and hence cannot chew
their feeds.

(c) Feeding alone costs about _____% of the total cost of
poultry production.

(d) The very common method of poultry feeding in India
is _____.

(e) Maize is _____ rich feed ingredient of poultry.

4. Describe the male reproductive system of a fowl with the
help of a schematic diagram. 5

5. What is the importance of egg in human nutrition? 5

6. Classify poultry feed ingredients. Describe each ingredient
briefly. 5

7. Describe the various methods of poultry feeding. 5

HHH

HS/XII/V/PF/PNP/Paper–V/24/46 24K—50

Total No. of Printed Pages—4
HS/XII/V/PF/PPT/Paper–VI/24

2024

POULTRY PRODUCT TECHNOLOGY
( Vocational Stream )

Full Marks : 45

Time : 2 hours

The figures in the margin indicate full marks for the questions

General Instructions :

(i) Write all the answers in the Answer Script.
(ii) Attempt all parts of a question together at one place.

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

(a) The egg is the total source of nutrition for the
developing embryo.

(b) Chick does not require all the essential nutrients that
we need for growth, maintenance, lactation,
reproduction, etc.

(c) The protein fraction of eggs is highly digestible and
of high quality, having a biological value of 94 on a
scale of 100.

(d) An egg contains almost all the known vitamins which
are stored in the yolk portion.

/47 [ P.T.O.

( 2 )

(e) The egg contains very negligible amount of mineral
elements.

(f) Turkey and chicken meat are lower in protein and
higher in fat than beef and other red meats.

(g) Of all the various methods of cooking of eggs, half
boiling is the best.

(h) The loss of protein is minimum in scrambled eggs.

(i) Poultry products cause allergies and heart disease.

(j) Research indicated that individuals with high serum
cholesterol levels had a higher rate of atherosclerosis
than people with normal levels.

2. Fill in the blanks with appropriate words : 1×10=10

(a) The yolk and the albumen contain about _____
percent and 10 percent proteins by weight,
respectively.

(b) A medium-sized egg supplies about _____ calories of
energy to our body.

(c) Amount of vitamin D present in eggs increases during
spring and _____ months.

HS/XII/V/PF/PPT/Paper–VI/24/47 [ Contd.

( 3 )

(d) Fats are found in _____ only as albumen is almost
devoid of fat.

(e) Calcium in the edible portion is about _____ grams
per egg.

(f) Of all the foods available to man, _____ most nearly
approaches a perfect balance of all the nutrients.

(g) Nutritionally, people eat poultry meat for its high
quality _____ and its low fat content.

(h) Deficiency of biotin causes a disease called _____ in
human.

(i) Cooked eggs stimulate secretion of _____ in the
stomach required for protein digestion.

(j) In omelettes and poached eggs, the loss of protein is
about 0·2 and _____ grams respectively.

3. Describe the various methods of commercial egg
preservation. 3

4. Write down the factors affecting egg production in a
layer farm. 4

5. Name the various cut-up parts of poultry meat with a brief
description. 4

HS/XII/V/PF/PPT/Paper–VI/24/47 [ P.T.O.

( 4 )

6. Mention the composition and nutritional value of poultry
meat. 6

7. Write in detail about the various steps of scientific
processing of poultry meat for commercial purpose. 8

HHH

HS/XII/V/PF/PPT/Paper–VI/24/47 24K—50

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