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