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