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