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