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