Department of Education

Region V(Bicol)
MAURARO HIGH SCHOOL
Guinobatan,Albay

SUMMATIVE TEST IN TVL 12- ANIMAL PRODUCTION(SWINE)

I. Answer the following statements by selecting the best answer. Write the letter of the correct answer on
your answer sheet.
1. What is the best topography of the site for a hog house?
a. level b. hilly c. rolling d. none of the above
2. A hog house must be constructed _________.
a. on ground level b. above sea level c. above ground level d. below ground level
3. The piggery project must be located away from crowded areas or residential houses. What is the recommended
distance in meters?
a. 200 meters b. 300 meters c. 400 meters d. 500 meters
4. What is the most important factor in choosing a project location?
a. topography b. electricity c. wind direction d. peace and order situation
5. Which of the following is the least important function of electricity?
a. for keeping new-born pigs warm c. for operating pressurized water tanks
b. flighting the hog house at night time d. for switching on live wires to guard the pigs at night against thieves
6. Which is the least important factor in choosing the location of the project?
a. accessibility to the market b. supply of water c. good roads d. drainage
7. Good roads are important mainly _________.
a. so that the site can be easily reached c. to facilitate educational field trips
b. to attract buyers and consumers d. so that feeds are delivered and hogs marketed easily
8. What kind of pollution is not caused by pig wastes like manure and urine?
a. air b. soil c. water d. ground
9. What is the most practical way of preventing diseases and parasites?
a. immunization b. vaccination c. sanitation d. injection
10. Which of the following is not correct when considering topography in selecting a site?
a. Level land is preferred. c. Level land that is drained is ideal.
b. Level land is better than rolling land. d. Level and fertile land can be cultivated for food crops.
11. What is the water requirement of pigs per kilogram of dry feed?
a. 2.0 to 2.5 pounds b. 2.0 to 3.5 pounds c. 2.0 to 4.6 pounds d. 2.0 to 5.6 pounds
12. What is this equipment that limits the movement of the sow and reduces death of piglets due to crushing and
overlaying?
a. brooder b. shipping crate c. castration rack d. farrowing crate
13. Which of the following equipment is used when breeding a gilt to a mature boar, or to a large sow or to a junior
boar?
a. breeding stall b. farrowing stall c. breeding crate d. loading crate
14. What is the recommended length of a permanent farrowing crate, in meters?
a. 2.40 b. 2.30 c. 2.20 d. 2.10
15. What is the limiting factor in selecting a breed to raise?
a. proficiency c. availability of breeding stock
b. growth quality or feed efficiency d. carcass quality and market demand
16. Which is a good indicator of a rapid-growing piglet at weaning time?
a. heavy weight b. voracious eating c. uniformity of size d. health and vigor
17. Which is the feed efficiency of a superior breed?
a. 1.6 kilogram b. 2.6 kilogram c. 0.6 kilogram d. 3.6 kilogram
18. The health condition of the animal can be gauged by its _______.
a. health and vigor b. alertness and appetite c. skin and hair coat d. appearance and hair coa
19. This refers to the distinct characteristics of an animal transferred from generation to generation.
a. breed b. type c. color d. genes
20. Berkshire hogs are known for their __________.
a. leanness and high feed efficiency c. excellent fertility and breeding ability
b. excess back fat and resistance to diseases d. meatiness and adaptability to rugged conditions
21. The Hampshire is black in color with a white belt around the _________.
a. fore flanks b. hind flanks c. fore quarters d. hind quarters
22. What is the local name for Large White?
a. Hypor b. Landrace c. Yorkshire d. Berkshire
23. Breeds under the bacon type possess meat with _________.
a. thin fat and more flesh c. excess fat and thin flesh
b. equal proportions of fat and flesh d. evenly distributed fat and flesh
24. Which of the following types of pig has thick fat?
a. bacon-type b. lard-type c. combination of bacon and lard-type d. none of the above
25. What do we call to pigs that are raised for fattening purposes?
a. feeder pigs b. breeding pigs c. healthy pigs d. growing pigs
26. Good mothering ability is shown by the number, size, and weight of pigs at the time of ________.
a. marketing b. farrowing c. feeding d. weaning
27. Which of the following is not an observable characteristic of healthy pigs?
a. clean and shiny skin c. alertness and activeness
b. dull and rough hair coat d. fine and smooth with shine and luster hair coat

28. Which is an observable characteristic of a sickly pig?

a. voracious during eating time c. poor appetite or does not eat at all
b. seeks the company of other pigs in the pen d. alertness and activeness
29. What is the process of removing undesirable animals in the herd?
a. judging b. culling c. weaning d. selecting
30. Which of the following sows is not supposed to be culled?
a. repeat breeder c. sow with spoiled udder sections
b. sow with average initial litter d. sow that has difficult or complicated farrowing
31. A systematic and careful way of estimating the value of an animal according to the different parts of its body is
________.
a. judging b. culling c. weaning d. selecting
32. It contains a systematic, logical, brief, and ideal description for each of the different parts of an animal and their
numerical values.
a. score card b. record book c. health record d. journal
33. The method of judging animals one at a time is __________.
a. scoring b. judging by comparison c. double-scoring d. judging by scoring
34. Which of the following statements is not correct?
a. Hogs have a low dressing percentage. c. Swine raising ensures additional income.
b. Swine raising is a good source of employment. d. Swine raising can be integrated into other systems of farming.
35. Calcium is a kind of _______.
a. amino acid b. feed additive c. macro mineral d. fat-soluble vitamin
36 Which is not a function of water in the animal’s body?
a. regulates body temperature
b. moistens feed and increases palatability
c. carries digested food to all parts of the body through urine
d. dissolves and carries poisonous substances outside the body
37. Why do we need to grind feeds?
a. to improve appetite of pigs c. to make feeds more palatable
b. for easy absorption d. for to increase digestibility
38. So that calcium and phosphorous will be assimilated into the body, there must be an adequate amount of what
vitamin?
a. Vitamin A b. Vitamin B c. Vitamin C d. Vitamin D
39. When formulating rations, which of the following factors should be considered most important?
a. palatability b. cost of feed stuff c. availability of important nutrients
d. availability of regular supply of ingredients
40. This refers to the acceptability of a certain kind of feed ration
a. cost of feed stuff c. palatability
b. availability of important nutrients d. availability of regular supply of ingredients
41. What method of feed formulation gives consideration to the protein content of the ration?
a. person method b. person-square method c. trial method d. trial-and-error method
42. In this method of feed formulation, a ration is balanced and ensures that necessary free nutrients are present.
a. Pearson method b. Pearson-square method c. trial method d. trial-and-error method
43. It is the most popular feed preparation method among backyard raisers.
a. cooking b. grinding c. soaking d. gaplek
44 The process of reducing the particle size of grains is called _______.
a. cooking b. gaplek c. grinding d. soaking
45. The system of feeding where pigs are hand-fed a limited amount of feed two or three times a day is called_______.
a. restricted feeding b. wet feeding c. full feeding d. dry feeding
46. _______ is a system of feeding where pigs stay on feed better during stress.
a. Full feeding b. Dry feeding c. Wet feeding d. Restricted feeding
47. In group feeding, there is fast rate growth because _______.
a. pigs enjoy eating c. the appetite of the pigs is aroused
b. pigs compete among themselves while eating d. pigs have better chances of getting their feed allowances
48. What is the best system of feeding when a pig is sick?
a. individual feeding b. full feeding c. dry feeding d. wet feeding
49. We grind feed to improve its _______.
a. appetite b. palatability c. assimilation d. digestibility
50. In wet feeding, the best proportion of feed to water is _______.
a. 1:1 b. 1:2 c. 1:3 d. 1:4
51. The amount of feed given to an animal depends greatly on body size and _______.
a. kind of animal c. stage of growth
b. amount of nutrients d. stage of production
52. When formulating rations, which of the following factors should be considered most important?
a. palatability c. cost of feed stuff
b. availability of important nutrients d. availability of regular supply of ingredients
53. This refers to the acceptability of a certain kind of feed ration
a. cost of feed stuff b. palatability c. availability of important nutrients d. availability of regular supply of
ingredients
54. What method of feed formulation gives consideration to the protein content of the ration?
a. person method c. person-square method
b. trial method d. trial-and-error method
55 In this method of feed formulation, a ration is balanced and ensures that necessary free nutrients are present.
a. Pearson method c. Pearson-square method
b. trial method d. trial-and-error method

II. COMPUTATION
Formulate a ration in swine with 18% Crude Protein using Soybean Oil Meal (44%CP) and Ground Yellow
Corn 8.8% CP.