Publication Abstract

Effect of salinity on growth and survival of King scallop spat (Pecten maximus)

I. Laing

Hatchery-reared king scallop (Pecten maximus L.) spat were held at a range of salinity (26-30 and 3 0-35 psu) and temperature (9-21°C). Mean growth rate (as increase in shell height), food cell clearance rate and condition index (as ratio of dry meat weight to dry shell weight) were similar in the salinity range 3 0-3 5 psu at all temperatures. Growth rate was significantly lower at 26 psu than at 28-30 psu at 13-21°C, and, at the lowest temperature tested (9°C), growth rate was significantly lower at 26-28 psu than at 30 psu. Food cell clearance rates were always lower at 26 psu than at 30 psu, but the difference was only significant at 13°C. Condition index was not affected by salinity in the range 26-30 psu at any of the temperatures tested. In experiments in which scallop spat were exposed to low salinity (20-25 psu) for short periods (up to 6 h d-1 over 3 d) at ambient temperature (7.2-18.7°C) the subsequent growth rate was always significantly lower at 20 psu exposure, and this salinity gave high mortality in one experiment, at 10°C. Reductions in growth rate werre temporary, and growth recovered to control (ambient salinity) rates within 10 days after exposure.

Reference:

I. Laing, 2002. Effect of salinity on growth and survival of King scallop spat (Pecten maximus). Aquaculture, 205(1-2): 171-181.