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