2013 FFA State Exam
April 29, 2013
25 questions, 4 points each
Please answer questions on the bubble sheet
Do not write on the exam!
1. The ratio of body length to digestive tract length of a chicken is ______.
a. 1:4
b. 1:27
c. 1:2
d. 1:18
2. Name ALL the different types of waste storage facilities in the poultry industry:
a. Lagoon, Dry Stack Storage System, and Settling Tanks
b. High-Rise Storage System, Floor Storage System, Settling Tanks, Dry Stack Storage System
c. In-house pits, Settling Tanks, High-Rise Storage System, Floor Storage System, and Dry-Stack Storage system
d. Gutter System, Settling Tanks, Floor Storage System
3. In 1962, 83% of the chickens marketed in the U.S. were sold as whole birds. In 2015, the National Chicken Council estimates that only ____% will be marketed as whole birds.
a. 95
b. 11
c. 1
d. 64
4. The largest export markets for the U.S. poultry industry are:
a. Hungry and Turkey
b. China and Japan
c. Jamaica and India
d. Russia and China
5. The blastodisc contains the genetic information that is supplied by the _____.
a. Female
b. Male
c. Both parents
d. It is not fertile.
6. Table eggs can be further processed into various products. Some of these products include:
a. Hard cooked eggs
b. Dried or liquid whole eggs
c. Liquid egg whites
d. All of the above
7. What job description would be: “to design and build the automated poultry equipment that will be used in production and processing facilities in the future.”
a. Nutritionist
b. Sales Representative
c. Engineer
d. Toxicologist
8. What is a virus?
a. Microscopic, single-celled organisms that can be free-living or parasitic in nature.
b. An organism that lives on or in a host organism.
c. A group of very small bacteria that is lack a cell wall.
d. Non-cellular biological entities that can reproduce only within a host cell.
9. Heat in a poultry operation causes unprofitable operations because of:
a. Lower body weight and substantial flock losses
b. Higher water consumption and larger birds at market
c. Higher electricity cost and increase in feed consumption
d. Decrease in feathers and larger birds
10. What is the plan used for controlling and monitoring food safety in processing plants?
a. Hazard Analysis and Control Action Log
b. Hazard Analysis and Critical Control Point system
c. United States Department of Agriculture
d. National Improvement Plan for Food Safety
11. Commercial broilers yield about 23% to 25% of their live weight as what type of meat?
a. Thigh
b. Breast
c. Drumstick
d. Wings
12. What acid is present in the urinary system?
a. Hydrochloric Acid
b. Luteinizing Hormone
c. Uric Acid
d. Growth Hormone
13. “Phalanxes” are another name for what structure of the skeletal system?
a. Hock joint
b. Neck
c. Wrist bone
d. Toes
14. Why are the breast muscles of chickens and turkeys very light in color?
a. Low levels of myoglobin pigment
b. The flexor perforans is present
c. Majority of the birds are white feathered
d. They are bipeds
15. What are the unique anatomical and physiological characteristics of poultry when compared to other livestock?
a. High rate of food passage
b. Lightweight skeleton
c. High body temperature
d. All of the above
16. The sternum is also known as what?
a. The hock joint
b. The comb
c. The Neck
d. The keel
17. In commercial poultry, the combination of malposition and malformations decreases the overall hatchability by about ____ percent.
a. 90
b. 18
c. 5
d. 47.8
18. Avian influenza is classified into what 2 forms?
a. High Path and Medium Path
b. Excretion and Secretion
c. Acute and Chronic
d. High Path and Low Path
19. What leg disorder in broilers and turkeys is caused by a lack of mineralization of the bone resulting from a deficiency of calcium, phosphorus, or vitamin D?
a. Tibial dyschondraplasia
b. Rickets
c. Perosis
d. None of the above
20. Infectious diseases can be spread from farm to farm by:
a. Egg transmission, insects
b. Shoes and Clothing of visitors or caretakers who move from flock to flock
c. Rodents, wild animals and free flying birds, contaminated feed and feed bags
d. All of the above
21. The gizzard is also known as what?
a. Teeth
b. Ventriculus
c. Both A and B
d. Neither A or B
22. Chicken oviducts are nearly _____ in length
a. 30 inches
b. 4 feet
c. 14 inches
d. 65 inches
23. Moisture content of poultry manure is approximately what percent?
a. 50%
b. 75%
c. 25%
d. 90%
24. How many chambers are in the heart of a bird?
a. 2
b. 10
c. 4
d. 5
25. Poultry’s pulse rate is how many beats per minute while at rest?
a. 10 beats
b. 300 beats
c. 1,000 beats
d. 500 beats