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