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IGNOU BPVI 026 Solved Assignment 2026 English Medium PDF Download Details

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Course Code	BPVI 026
Course Title	Poultry Products Technology
Session	January 2026 – July 2026
Medium	English
Assignment Code	NA

IGNOU BPVI 026 Solved Assignment 2026 English Medium Question Paper

BPVI 026 : Poultry Products Technology

Answer all the questions given below.

Q.no. 1a Describe the nutritive value of eggs.

Q.no.1b Explain the quality parameters used for grading of eggs.

Q.no. 2a Describe any two methods of egg preservation.

Q.no.2b Explain the process involved in the preparation of frozen egg pulp.

Q.no. 3a Identify the different sections of a poultry processing plant and describe any one section.

Q.no.3b Write short notes on scalding and evisceration of poultry carcasses.

Q.no. 4a Describe the grading of dressed chicken according to Indian standards.

Q.no.4b “Poultry meat is a good source of protein and vitamins” — justify this statement.

Q.no. 5a Discuss the preservation of poultry meat by curing.

Q.no.5b Provide a recipe along with a flow diagram for the preparation of any chicken product.

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