Off-Coloured Egg Production Cause
Off coloured egg production by a layer is mainly due to:
Topic: Animal Refresher
Shell and Shell Membrane Percentage of Egg Weight
Shell & shell membrane together form what percentage of egg weight?
Most Important Chemical Spoilage of Canned Meat
Most important kind of chemical spoilage of canned meat is:
Meat Stage in Which Cold Shortening and Thaw Rigor Occur
Cold shortening & Thaw rigor commonly occur in:
Animal Species for Boston Butt, Jowl, Ham and Picnic-shoulder Cuts
Boston butt, Jowl, Ham & Picnic-shoulder are the wholesale cuts of:
Broodiness and Plumage Traits Classification
Broodiness, feather growth & colour of plumage are:
Match the Column: Poultry Egg Terms
Match the column: TABLE-I TABLE-II 1. Ovomucoid (a) Unproductive layer 2. Yolk index (b) Iron chelating 3. Conalbumin (c) Castrated male fowl 4. Haugh unit (d) Yolk quality 5. Capon (e) Trypsin inhibitor 6. Loaffer (f) Albumin quality
Inorganic and Organic Matter in Eggshell
Contribution of inorganic & organic matter in egg shell should be respectively:
Causative Organism of TA Spoilage in Canned Meat
TA spoilage of canned meat is caused by:
Definition of Cold Shortening
When pre-rigor meat is fast chilled below 15°C up to 0°C and 40% muscle shortening takes place, it is known as: