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