Introduction to fish, fisheries and aquaculture; fish diversity, source and consumers preference; fish identification, morphometric and meristic counts, dissection, anatomy and dressing percentage; construction and components of fish ponds; determination of water quality parameters (physical, chemical and biological-phytoplankton and zooplankton sampling and identification); diagnosis and control of infectious and metabolic fish diseases; formulation and preparation of aqua feed; types of fish hatchery and management; induced fish breeding techniques; ornamental fishes and aquarium making; fishing gears and netting.

Credit 2

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