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