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