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