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