1. Ovomucoid → (e) Trypsin inhibitor: Ovomucoid is a glycoprotein in egg white that inhibits trypsin (a proteolytic enzyme), acting as a natural antimicrobial and anti-digestive agent.
2. Yolk index → (d) Yolk quality: Yolk index = Yolk height ÷ Yolk width. Standard range: 0.40–0.50. Measures the spherical (rounded) nature of yolk.
3. Conalbumin → (b) Iron chelating: Also called ovotransferrin; binds iron to deprive bacteria of iron, providing antimicrobial protection.
4. Haugh unit → (f) Albumin quality: Measures the height of egg white; standard value 72 (range 65–85). Higher value = better quality albumin.
5. Capon → (c) Castrated male fowl: Surgical removal of testes in a male chicken to improve meat quality and tenderness.
6. Loaffer → (a) Unproductive layer: A hen that eats feed but does not lay eggs; identified during culling.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Poultry Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
