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