B Section Page 1-3

Question 1

The width across the shoulders should be –% of the back length

Answer 1

75

Question 2

The length of the back should be – times gretaer than the width across the shoulders.

Answer 2

1.5

Question 3

The keel bone should be parallel to the —-

Answer 3

Back

Question 4

The depth of the body should equal or exceed the…

Answer 4

Width across the shoulders

Question 5

The width across the hips should —— the width across shoulders

Answer 5

Exceed

Question 6

Length of muscling is determined by the length of …

Answer 6

Keel

Question 7

The keel muscle should be approximately 1.5 times grader than the width of …

Answer 7

Muscling

Question 8

Egg Type Hen Selection Criteria - pigmentation —, handling qualities and abdominal capacity —, plumage condition and molt —, constitutional vigor and vitality —, head and head parts –.

Answer 8

35%, 35%, 15%, 10%, 5%

Question 9

Yellow pigment —– from body parts as a hen lays eggs.

Answer 9

fades

Question 10

Fast molters drop - or - feathers at a time.

Answer 10

3, 4

Question 11

Feathers return - times faster than it took to fade.

Answer 11

3

Question 12

A grade broiler’s exposed flesh on breast and legs

Answer 12

Less than 1/4”

Question 13

A grade broiler’s exposed flesh elswhere

Answer 13

Up to 1.5”

Question 14

A grade broiler’s broken bones

Answer 14

None

Question 15

A grade broiler’s disjointed bones

Answer 15

1 disjointed anywhere

Question 16

A grade broiler’s missing parts

Answer 16

Wing tips and tail head only

Question 17

B grade broiler’s exposed flesh on breast and legs

Answer 17

1/4” to 1/3 of part

Question 18

B grade broiler’s exposed flesh elsewhere

Answer 18

1.5” - 1/3 of part

Question 19

B grade broiler’s disjointed or broken bones

Answer 19

2 disjointed or 1 broken and 1 disjointed

Question 20

The term —— refers to the ability to carry some fat under the skin.

Answer 20

Finish