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