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