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