Effects of temperature and salinity on egg hatch of the amago salmon，Oncorthynchus masou macrostomus

概要

論文の詳細を見る
Responses of eggs of the amao salmon, Oncorhynchus masou macrostmus, to a series of temperature and salinity combinations were measured for percents of total and viable hatch and time to 50% hatch. Hatch occurred at almost tested combinations of temperature range (10 to 17.5℃) and chlorinity range (0 to 5‰).Response surface suggests that the maximum percent viable hatch (i.e., optimum) may be found at 13.8℃ combined with 1.0‰. Time requried to 50% hatch varied between 21.5 and 48 days after fertilization, and was inversely and exponentially related to the temperature.The effect of chlorinity on the time was statistically insignificant within the hatchable range of eggs.
三重大学水産学部の論文
1985-10-01