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