Question

The study of fish culture is called_____
A. Ophiology
B. Ichthyology
C. Herpetology
D. Pisciculture

Answer 1

Hint: Culture is defined as a method to multiply the organisms in a culture medium under suitable laboratory conditions.
For example we can culture different types of species like bees, aquatic animals, and many more.

Complete answer:
In order to solve this question we need to know more about culture, what are the types of culture?
> Culture: It is a method of multiplying organisms by letting them reproduce in predominantly culture medium under controlled laboratory conditions.
For example: aquaculture, horticulture, pisciculture, etc.

> Aquaculture: It is production of aquatic plants and animals which include all aquatic whether freshwater or marine water species.

> Horticulture: It is a cultivation or production of plants and trees.

> Pisciculture: It is the cultivation or production of fishes only.

So, in need to solve the question lets see the options first.
- Ophiology: Ophiology is a branch of zoology which deals with the study of snakes.
- Ichthyology: Ichthyology is a branch of zoology which deals with the study of fishes.
- Herpetology: Herpetology is a branch of zoology which deals with the study of reptiles and amphibians.
- Pisciculture: Pisciculture is the cultivation of fishes.
Pisciculture is also known as fish farming.
It involves raising fish commercially in tanks usually to meet the food demand.
It is breeding, rearing and transplantation of fish by artificial means.
Some of the freshwater fishes are: Catla, Rohu, etc.
Some of the marine fishes are: Hilsa, Sardines, and Pomfrets etc.

So, the correct option is option D. pisciculture.

Note: Breeding is a mating and production of offspring.
It is of two main types:
1. Plant breeding
2. Animal breeding
> Plant breeding: It is manipulation of plant species in order to create a particular or desired plan type for better yields and disease resistance.
> Animal breeding: Animal breeding aims in increasing the yield of animals and improving the desirable qualities of the produce.