Abattoir & Poultry Processing Plants

• Vitamin A Requirements in Poultry:
• Breeding Hens: Demand the highest concentration of Vitamin A in their ration (typically $10,000 - 12,000\text{ IU/kg}$). Vitamin A is critical for embryonic organogenesis, epithelial development, and maximum egg hatchability. Inadequate maternal transfer causes high early embryonic mortality.
• Commercial broilers and layers have lower dietary allowances ($4,000 - 8,000\text{ IU/kg}$).
• nalysis:
• (Breeding hens): Correct class of birds requiring highest vitamin A.

Correct option: (2) Breeding hens

• Metabolizable Energy (ME) Requirements of Layers:
• White Leghorn commercial laying hens in tropical environments (BIS / NRC standards):
• Layer Phase I (Onset to Peak Lay): Formulated with $2600 - 2700\text{ kcal ME/kg}$ (standard BIS: $2700\text{ kcal/kg}$) with $18\%\text{ CP}$ and $3.5-4.0\%\text{ Calcium}$.
• Excess energy ($\gt 2850\text{ kcal/kg}$) leads to fatty liver hemorrhagic syndrome (FLHS) and reduced egg production.
• nalysis:
• (2700 ME): Correct standard layer energy content.

Correct option: (3) 2700 ME

• Assertion (A) is True: The HACCP (Hazard Analysis and Critical Control Points) system was originally developed in 1959 by the Pillsbury Company (led by Dr. Howard Bauman) in collaboration with the U.S. Army Natick Laboratories and NASA to ensure zero-defect food safety for manned space missions.
• Reason (R) is False: HACCP is a proactive, preventive quality assurance system designed specifically to control hazards at critical process steps (CCPs), completely replacing the outdated, unreliable reliance on retrospective end-product testing.
• Conclusion: (A) is true, but (R) is false.

Correct option: (3) (A) is true but (R) is false.