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