Studies on the Effects of Salinity and Temperature on the Commercial Shrimp Penaeus Aztecus Ives, with Special Regard to Survival Limits Growth, Oxygen Consumption and Ionic Regulation.
GULF COAST RESEARCH LAB OCEAN SPRINGS MISS
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The distribution and abundance of most commercial and sports marine fisheries species of the Middle Atlantic to Gulf states are dependent upon estuarine areas. It was shown that the young brown shrimp survive a direct transfer over a wide salinity range from 8.5 to a maximum of 42.5 ppt, that the salinity tolerance range is size-dependent and that the post-larvae have a higher salinity tolerance than the juveniles. By acclimation the salinity tolerance may be increased either toward low or high concentrations. Sudden temperature fluctuations influence salinity tolerance. In such changes high temperature has an adverse effect compared with normal temperature. Nevertheless, animals acclimated at 31C rather than 21C better withstand wide salinity variations with sudden temperature changes. Salinity and temperature together influence certain physiological responses such as growth, metabolic rates and blood ion regulation. Modified author abstract
- Anatomy and Physiology