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Egg incubation time and hatching success in tench Tinca tinca (L.) related to the procedure of egg stickiness elimination
Author(s) -
Gela D.,
Linhart O.,
Flajšhans M.,
Rodina M.
Publication year - 2003
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1046/j.1439-0426.2003.00465.x
Subject(s) - hatching , talc , incubation , biology , zoology , suspension (topology) , incubation period , biochemistry , mathematics , paleontology , homotopy , pure mathematics
Summary The experiment showed different results after a short (2 min) enzyme alcalase Merck EC 3.4.21.14 (5.0 ml L −1 concentration) treatment of tench eggs in contrast to the traditional methods of eliminating egg stickiness involving milk solution (50 g L −1 ) treatment for 70 min followed by the addition of a talc suspension (33 g L −1 ) for 10 min or treatment by fine clay suspension (20 g L −1 ) for 60 min or talc suspension (33 g L −1 ) for 80 min. The alcalase enzyme treatment resulted in decreased egg stickiness compared with the conventional milk/clay/talc treatments, indicated by lower duration of egg incubation and higher hatching rates ( anova for hatching rate, P < 0.0084). The highest hatching rate (93.2%) was achieved using the enzyme; the lowest (31.3%) was using a talc suspension (control hatching rate was 86.2%). Duration of egg incubation at degree‐days (D°) after enzyme treatment (58.6 D°) was about 4–5 h shorter than the classical method using milk solution and talc suspension (63–65 D°). Prolongation in the latter classical method may also be explained by a hardening of the egg envelopes.