A) Liming B) Stocking C) Stocking density D) Fertilization
A) Liming B) Feeding C) Stocking D) Fertilization
A) Feeding B) Liming C) Fertilization D) Stocking
A) Sorting B) Harvesting C) Species D) Stocking
A) Plankton B) Terrestrial plants C) Worms D) Snail
A) Supplementary B) Complete C) Natural D) Intensive
A) Technical knowledge B) Time C) Protein D) Storage facilities
A) Poly culture B) Intensive system C) Monoculture D) Extensive system
A) Feeding of fish at 10hours interval B) Feeding of fish at a particular point C) Feeding of fish at any point D) Feeding of fish at night
A) Thermometer B) Conductivity meter C) ph meter D) Barometer
A) High water level B) Over feeding C) Under stocking D) Over stocking
A) 24725m2 B) 330m2 C) 12362.5m2 D) 100m2
A) Rice bran B) Maize meal C) Cassava peel D) Bone meal
A) Bacterial B) Autolysis C) Chemical D) Fermented microorganisms
A) Smoking B) Chilling C) Salting D) Spreading
A) Liming B) Stocking C) Canning D) Monitoring
A) Weak muscle tissue B) Moisture content of fish C) Ambient temperature D) Proper handling
A) Fish processing B) Fish preservation C) Fish packaging D) Fish harvesting
A) Fertilization B) Additives C) Ovulation D) Hatching
A) Fish additives B) Raw materials C) Fish meals D) By products
A) Hoarding B) Illegal exportation of farm produce C) Natural hazard D) Efficient pest control services
A) Sunlight B) Grow C) Reproduce D) Survive
A) Virus B) Fungi C) Mold D) Bacteria
A) Juvenile B) Broodstock C) Fingerlings D) Ijebu size
A) Proteolytic B) Liposuction C) Fermented D) Lipolytic
A) All B) Freezing C) Chilling D) None
A) Change in Colour B) Change in texture C) Change in odour D) Chilling
A) Fishing B) Aquaculture C) Poly culture D) Aquarium
A) Water, scales B) Water, mouth C) Water, fins D) Water, gills
A) Fish have brain B) All fish have scales C) All fish have gills D) Fish have gills |