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