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