イセエビの初期フイロゾーマの捕食数について
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概要
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In culturing phyllosoma, it is important to determine the optimum water temperature and suitable density and size of food to be fed. The experiment by carried out the use of nauplius of the brine shrimp Artemia salina as food phyllosoma gave the following results. 1. Limiting effects of water temperature on the quantity of food taken by phyllosoma were observed when the temperature was lower than 22°C or higher than 28°C. No effect due to the difference in temperature was seen as long as the tempepature varied within the range 22°C to 26°C that was equivalent to range of water temperature at the lobsters spawning season, and quantity of food taken by phyllosoma in such condition was one body of Artemia nauplii per head per hour. 2. The food taken by phyllosoma increased in quantity with rise of the density of food as long as the density was not more than 4 nauplii per mili litre of water, but further in-crease in the quantity of food taken was not observed when the density was raised exceed-ing this range. This suggests that it is possible to culture phyllosoma in the state of reple-tion by keeping the density of food always at 4 per mili litre of water. In cases in which the range of food density is within 1 to 8 per mili litre of water, the relation between the density (n) and the quantity of food (N) taken by phyllosoma of the 1st or the 3rd stage is expressed by n=a+bN+cN2. 3. The size of food to be given should be altered in accordance with the respective stage of phyllosoma. The suitable size of food for phyllosoma in the 1st and 2nd stages is A and B, respectively, and that for 3rd stage is C in the same (Table 2). The size of food for the phyllosoma of 4th stage and/or older ones should also be altered with the progress of the stage.
- 公益社団法人 日本水産学会の論文