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