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