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