New Curriculum First Term Livestock Farming examination for JSS 1

Class: JSS 1
Term: First Term
Subject: Livestock Farming
Time: 2 hours
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all 40 questions. Each question carries 1 mark.

1. Which explanation most accurately describes Poultry birds? (a) Birds may be selected primarily for egg production or for meat production    (b) Poultry are domesticated birds kept for meat, eggs or other farm products    (c) Feeders, drinkers and brooders serve different roles in poultry management    (d) Chick feeders and adult feeders differ in size and suitability
2. In the context of Poultry production purposes, which statement is correct? (a) Birds may be selected primarily for egg production or for meat production    (b) Poultry are domesticated birds kept for meat, eggs or other farm products    (c) Feeders, drinkers and brooders serve different roles in poultry management    (d) Chick feeders and adult feeders differ in size and suitability
3. The concept of Poultry equipment is best explained as ________. (a) Birds may be selected primarily for egg production or for meat production    (b) Chick feeders and adult feeders differ in size and suitability    (c) Poultry are domesticated birds kept for meat, eggs or other farm products    (d) Feeders, drinkers and brooders serve different roles in poultry management
4. An accurate description of Rearing equipment is ________. (a) Feeders, drinkers and brooders serve different roles in poultry management    (b) Feed ingredients are substances combined to provide nutrients in animal rations    (c) Chick feeders and adult feeders differ in size and suitability    (d) Birds may be selected primarily for egg production or for meat production
5. Which explanation most accurately describes Livestock feed ingredients? (a) Maize, millet and sorghum supply energy while groundnut cake contributes protein    (b) Chick feeders and adult feeders differ in size and suitability    (c) Feed ingredients are substances combined to provide nutrients in animal rations    (d) Feeders, drinkers and brooders serve different roles in poultry management
6. In the context of Classes of feed ingredients, which statement is correct? (a) Feed ingredients are substances combined to provide nutrients in animal rations    (b) Maize, millet and sorghum supply energy while groundnut cake contributes protein    (c) Rabbit breeds are groups of rabbits with recognisable inherited characteristics    (d) Chick feeders and adult feeders differ in size and suitability
7. The concept of Rabbit breeds is best explained as ________. (a) Rabbit breeds are groups of rabbits with recognisable inherited characteristics    (b) Rabbit breeds can show differences in coat colour, ear shape and hair type    (c) Maize, millet and sorghum supply energy while groundnut cake contributes protein    (d) Rabbit feeds include roughage and other suitable ingredients that supply nutrients
8. An accurate description of Rabbit features is ________. (a) Rabbit breeds are groups of rabbits with recognisable inherited characteristics    (b) Rabbit feeds include roughage and other suitable ingredients that supply nutrients    (c) A regular feeding pattern helps maintain rabbit health and intake    (d) Rabbit breeds can show differences in coat colour, ear shape and hair type
9. Which explanation most accurately describes Rabbit feeding? (a) A regular feeding pattern helps maintain rabbit health and intake    (b) Rabbit breeds can show differences in coat colour, ear shape and hair type    (c) Rabbit breeds are groups of rabbits with recognisable inherited characteristics    (d) Rabbit feeds include roughage and other suitable ingredients that supply nutrients
10. In the context of Rabbit feeding schedule, which statement is correct? (a) Rabbit feeds include roughage and other suitable ingredients that supply nutrients    (b) Rabbit breeds can show differences in coat colour, ear shape and hair type    (c) A regular feeding pattern helps maintain rabbit health and intake    (d) Rabbit breeds are groups of rabbits with recognisable inherited characteristics
11. A practical example relating to Poultry birds is ________. (a) Identifying a layer as a bird kept mainly for eggs    (b) Keeping chickens to produce eggs and meat    (c) Using a drinker to supply clean water to birds    (d) Providing a suitable feeder and drinker for growing birds
12. During a practical lesson on Poultry production purposes, which observation is most relevant? (a) Identifying a layer as a bird kept mainly for eggs    (b) Keeping chickens to produce eggs and meat    (c) Using a drinker to supply clean water to birds    (d) Providing a suitable feeder and drinker for growing birds
13. Which of the following demonstrates Poultry equipment correctly? (a) Using a drinker to supply clean water to birds    (b) Identifying a layer as a bird kept mainly for eggs    (c) Providing a suitable feeder and drinker for growing birds    (d) Keeping chickens to produce eggs and meat
14. Which situation best illustrates Rearing equipment? (a) Using a drinker to supply clean water to birds    (b) Including maize as an energy ingredient in poultry feed    (c) Identifying a layer as a bird kept mainly for eggs    (d) Providing a suitable feeder and drinker for growing birds
15. A practical example relating to Livestock feed ingredients is ________. (a) Using groundnut cake as a protein-rich feed ingredient    (b) Providing a suitable feeder and drinker for growing birds    (c) Including maize as an energy ingredient in poultry feed    (d) Using a drinker to supply clean water to birds
16. During a practical lesson on Classes of feed ingredients, which observation is most relevant? (a) Including maize as an energy ingredient in poultry feed    (b) Using groundnut cake as a protein-rich feed ingredient    (c) Comparing rabbits by breed features such as fur and build    (d) Providing a suitable feeder and drinker for growing birds
17. Which of the following demonstrates Rabbit breeds correctly? (a) Comparing upright and lop ear shapes during rabbit identification    (b) Comparing rabbits by breed features such as fur and build    (c) Using groundnut cake as a protein-rich feed ingredient    (d) Providing clean forage as part of a rabbit ration
18. Which situation best illustrates Rabbit features? (a) Comparing upright and lop ear shapes during rabbit identification    (b) Comparing rabbits by breed features such as fur and build    (c) Providing clean forage as part of a rabbit ration    (d) Providing measured feed in the morning and later in the day
19. A practical example relating to Rabbit feeding is ________. (a) Providing measured feed in the morning and later in the day    (b) Comparing upright and lop ear shapes during rabbit identification    (c) Comparing rabbits by breed features such as fur and build    (d) Providing clean forage as part of a rabbit ration
20. During a practical lesson on Rabbit feeding schedule, which observation is most relevant? (a) Providing clean forage as part of a rabbit ration    (b) Comparing upright and lop ear shapes during rabbit identification    (c) Providing measured feed in the morning and later in the day    (d) Comparing rabbits by breed features such as fur and build
21. A pupil working on Poultry birds should first consider ________. (a) Identify ingredients according to the nutrients they supply    (b) Keep feeding and watering equipment clean    (c) Identify poultry by their characteristics and productive use    (d) Balance feed ingredients according to nutritional need
22. The recommended procedure relating to Poultry production purposes is ________. (a) Balance feed ingredients according to nutritional need    (b) Match the poultry type to the intended production purpose    (c) Identify ingredients according to the nutrients they supply    (d) Use observable breed characteristics when identifying rabbits
23. Which action is most appropriate when applying Poultry equipment? (a) Select equipment according to bird age and purpose    (b) Use observable breed characteristics when identifying rabbits    (c) Balance feed ingredients according to nutritional need    (d) Record several physical traits when identifying a breed
24. When carrying out Rearing equipment, the correct approach is to ________. (a) Record several physical traits when identifying a breed    (b) Identify poultry by their characteristics and productive use    (c) Use observable breed characteristics when identifying rabbits    (d) Keep feeding and watering equipment clean
25. A pupil working on Livestock feed ingredients should first consider ________. (a) Identify poultry by their characteristics and productive use    (b) Provide appropriate feed and clean drinking water    (c) Match the poultry type to the intended production purpose    (d) Identify ingredients according to the nutrients they supply
26. The recommended procedure relating to Classes of feed ingredients is ________. (a) Match the poultry type to the intended production purpose    (b) Keep to a consistent feeding routine and remove spoiled leftovers    (c) Balance feed ingredients according to nutritional need    (d) Identify poultry by their characteristics and productive use
27. Which action is most appropriate when applying Rabbit breeds? (a) Select equipment according to bird age and purpose    (b) Use observable breed characteristics when identifying rabbits    (c) Keep to a consistent feeding routine and remove spoiled leftovers    (d) Match the poultry type to the intended production purpose
28. When carrying out Rabbit features, the correct approach is to ________. (a) Record several physical traits when identifying a breed    (b) Keep feeding and watering equipment clean    (c) Select equipment according to bird age and purpose    (d) Identify ingredients according to the nutrients they supply
29. A pupil working on Rabbit feeding should first consider ________. (a) Provide appropriate feed and clean drinking water    (b) Identify ingredients according to the nutrients they supply    (c) Keep feeding and watering equipment clean    (d) Balance feed ingredients according to nutritional need
30. The recommended procedure relating to Rabbit feeding schedule is ________. (a) Balance feed ingredients according to nutritional need    (b) Use observable breed characteristics when identifying rabbits    (c) Identify ingredients according to the nutrients they supply    (d) Keep to a consistent feeding routine and remove spoiled leftovers
31. With respect to Poultry birds, which practice is inappropriate? (a) Assuming one feed ingredient contains all nutrients in balanced amounts    (b) Using adult-sized equipment that chicks cannot reach    (c) Classifying a rabbit as a poultry bird    (d) Substituting only cereal grains for a complete balanced ration
32. Which practice is a likely mistake in Poultry production purposes? (a) Substituting only cereal grains for a complete balanced ration    (b) Selecting meat-type birds while expecting optimum egg laying    (c) Assuming one feed ingredient contains all nutrients in balanced amounts    (d) Assuming coat colour alone establishes every rabbit’s breed
33. A difficulty that should be avoided in Poultry equipment is ________. (a) Assuming coat colour alone establishes every rabbit’s breed    (b) Using a feed trough as the only source of drinking water    (c) Substituting only cereal grains for a complete balanced ration    (d) Ignoring ear shape when it is a stated distinguishing feature
34. Which action may lead to an unsatisfactory result in Rearing equipment? (a) Using adult-sized equipment that chicks cannot reach    (b) Ignoring ear shape when it is a stated distinguishing feature    (c) Classifying a rabbit as a poultry bird    (d) Assuming coat colour alone establishes every rabbit’s breed
35. With respect to Livestock feed ingredients, which practice is inappropriate? (a) Classifying a rabbit as a poultry bird    (b) Feeding rabbits only spoiled or mouldy forage    (c) Selecting meat-type birds while expecting optimum egg laying    (d) Assuming one feed ingredient contains all nutrients in balanced amounts
36. Which practice is a likely mistake in Classes of feed ingredients? (a) Selecting meat-type birds while expecting optimum egg laying    (b) Changing feed suddenly without observing the rabbits    (c) Substituting only cereal grains for a complete balanced ration    (d) Classifying a rabbit as a poultry bird
37. A difficulty that should be avoided in Rabbit breeds is ________. (a) Using a feed trough as the only source of drinking water    (b) Changing feed suddenly without observing the rabbits    (c) Assuming coat colour alone establishes every rabbit’s breed    (d) Selecting meat-type birds while expecting optimum egg laying
38. Which action may lead to an unsatisfactory result in Rabbit features? (a) Using adult-sized equipment that chicks cannot reach    (b) Ignoring ear shape when it is a stated distinguishing feature    (c) Using a feed trough as the only source of drinking water    (d) Assuming one feed ingredient contains all nutrients in balanced amounts
39. With respect to Rabbit feeding, which practice is inappropriate? (a) Feeding rabbits only spoiled or mouldy forage    (b) Assuming one feed ingredient contains all nutrients in balanced amounts    (c) Using adult-sized equipment that chicks cannot reach    (d) Substituting only cereal grains for a complete balanced ration
40. Which practice is a likely mistake in Rabbit feeding schedule? (a) Substituting only cereal grains for a complete balanced ration    (b) Assuming coat colour alone establishes every rabbit’s breed    (c) Assuming one feed ingredient contains all nutrients in balanced amounts    (d) Changing feed suddenly without observing the rabbits

SECTION B: THEORY (30 Marks)
Instruction: Answer any THREE questions. Each question carries 10 marks.

1. Answer the following questions.
(a) Explain Poultry birds. (2 marks)
(b) Describe an example or application of Poultry production purposes and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Poultry equipment. Explain each. (4 marks)

2. Answer the following questions.
(a) Explain Rearing equipment. (2 marks)
(b) Describe an example or application of Livestock feed ingredients and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Classes of feed ingredients. Explain each. (4 marks)

3. Answer the following questions.
(a) Explain Rabbit breeds. (2 marks)
(b) Describe an example or application of Rabbit features and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Rabbit feeding. Explain each. (4 marks)

4. Answer the following questions.
(a) Explain Poultry production purposes. (2 marks)
(b) Describe an example or application of Rabbit feeding and explain its importance. (4 marks)
(c) State one appropriate practice and one mistake to avoid concerning Rabbit feeding schedule. Explain each. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (b) Poultry are domesticated birds kept for meat, eggs or other farm products
Question 2 – ✅ (a) Birds may be selected primarily for egg production or for meat production
Question 3 – ✅ (d) Feeders, drinkers and brooders serve different roles in poultry management
Question 4 – ✅ (c) Chick feeders and adult feeders differ in size and suitability
Question 5 – ✅ (c) Feed ingredients are substances combined to provide nutrients in animal rations
Question 6 – ✅ (b) Maize, millet and sorghum supply energy while groundnut cake contributes protein
Question 7 – ✅ (a) Rabbit breeds are groups of rabbits with recognisable inherited characteristics
Question 8 – ✅ (d) Rabbit breeds can show differences in coat colour, ear shape and hair type
Question 9 – ✅ (d) Rabbit feeds include roughage and other suitable ingredients that supply nutrients
Question 10 – ✅ (c) A regular feeding pattern helps maintain rabbit health and intake
Question 11 – ✅ (b) Keeping chickens to produce eggs and meat
Question 12 – ✅ (a) Identifying a layer as a bird kept mainly for eggs
Question 13 – ✅ (a) Using a drinker to supply clean water to birds
Question 14 – ✅ (d) Providing a suitable feeder and drinker for growing birds
Question 15 – ✅ (c) Including maize as an energy ingredient in poultry feed
Question 16 – ✅ (b) Using groundnut cake as a protein-rich feed ingredient
Question 17 – ✅ (b) Comparing rabbits by breed features such as fur and build
Question 18 – ✅ (a) Comparing upright and lop ear shapes during rabbit identification
Question 19 – ✅ (d) Providing clean forage as part of a rabbit ration
Question 20 – ✅ (c) Providing measured feed in the morning and later in the day
Question 21 – ✅ (c) Identify poultry by their characteristics and productive use
Question 22 – ✅ (b) Match the poultry type to the intended production purpose
Question 23 – ✅ (a) Select equipment according to bird age and purpose
Question 24 – ✅ (d) Keep feeding and watering equipment clean
Question 25 – ✅ (d) Identify ingredients according to the nutrients they supply
Question 26 – ✅ (c) Balance feed ingredients according to nutritional need
Question 27 – ✅ (b) Use observable breed characteristics when identifying rabbits
Question 28 – ✅ (a) Record several physical traits when identifying a breed
Question 29 – ✅ (a) Provide appropriate feed and clean drinking water
Question 30 – ✅ (d) Keep to a consistent feeding routine and remove spoiled leftovers
Question 31 – ✅ (c) Classifying a rabbit as a poultry bird
Question 32 – ✅ (b) Selecting meat-type birds while expecting optimum egg laying
Question 33 – ✅ (b) Using a feed trough as the only source of drinking water
Question 34 – ✅ (a) Using adult-sized equipment that chicks cannot reach
Question 35 – ✅ (d) Assuming one feed ingredient contains all nutrients in balanced amounts
Question 36 – ✅ (c) Substituting only cereal grains for a complete balanced ration
Question 37 – ✅ (c) Assuming coat colour alone establishes every rabbit’s breed
Question 38 – ✅ (b) Ignoring ear shape when it is a stated distinguishing feature
Question 39 – ✅ (a) Feeding rabbits only spoiled or mouldy forage
Question 40 – ✅ (d) Changing feed suddenly without observing the rabbits

Theory Marking Scheme

Question 1:
(a) Poultry are domesticated birds kept for meat, eggs or other farm products (2 marks)
(b) Identifying a layer as a bird kept mainly for eggs; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Select equipment according to bird age and purpose. Mistake to avoid: Using a feed trough as the only source of drinking water. Award 2 marks for each explained point. (4 marks)

Question 2:
(a) Chick feeders and adult feeders differ in size and suitability (2 marks)
(b) Including maize as an energy ingredient in poultry feed; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Balance feed ingredients according to nutritional need. Mistake to avoid: Substituting only cereal grains for a complete balanced ration. Award 2 marks for each explained point. (4 marks)

Question 3:
(a) Rabbit breeds are groups of rabbits with recognisable inherited characteristics (2 marks)
(b) Comparing upright and lop ear shapes during rabbit identification; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Provide appropriate feed and clean drinking water. Mistake to avoid: Feeding rabbits only spoiled or mouldy forage. Award 2 marks for each explained point. (4 marks)

Question 4:
(a) Birds may be selected primarily for egg production or for meat production (2 marks)
(b) Providing clean forage as part of a rabbit ration; accept a relevant explanation consistent with the taught activity. (4 marks)
(c) Appropriate practice: Keep to a consistent feeding routine and remove spoiled leftovers. Mistake to avoid: Changing feed suddenly without observing the rabbits. Award 2 marks for each explained point. (4 marks)