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