Market Broiler Management Practice Test

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What is the primary composition of yolk in terms of fat and protein ratio?

1/3 fat and 2/3 protein
1/2 fat and 1/2 protein
2/3 fat and 1/3 protein
1/4 fat and 3/4 protein

The correct answer is: 2/3 fat and 1/3 protein

The primary composition of yolk in terms of fat and protein ratio typically consists of about 2/3 fat and 1/3 protein. This substantial fat content in the yolk is primarily in the form of triglycerides, which are critical for providing energy to the developing embryo in fertilized eggs. The yolk also contains proteins that are essential for growth and development. The high fat content plays a crucial role not just in energy supply but also in the transport of fat-soluble vitamins and essential fatty acids needed for proper development. The protein component is also important, providing the necessary amino acids for the various growth processes. Understanding this ratio is significant for effective poultry management, particularly when considering the nutritional needs of chicks after hatching, as it directly impacts their growth rate and overall health.