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