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Combined effects of temperature and salinity on yolk utilization in N ile tilapia ( O reochromis niloticus )
Author(s) -
Hui Wang,
Guodong Liang,
Jiahui Liu,
Hongshuai Yang,
Jun Qiang,
Pao Xu
Publication year - 2015
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.12401
Subject(s) - oreochromis , salinity , nile tilapia , biology , yolk sac , temperature salinity diagrams , fishery , zoology , yolk , tilapia , fish <actinopterygii> , ecology , embryo
Summary The combined effects of temperature and salinity on the yolk utilization of sac fry in N ile tilapia ( O reochromis niloticus ) were investigated using central composite experimental design and response surface approach. Based on the preliminary trials, temperature was determined to range from 22 to 34°C, and salinity ranging from 2 ppt to 10 ppt. The utilization was mensurated in terms of yolk sac volume. Results showed that the linear effects of temperature and salinity on the yolk utilization was significant ( P < 0.01); the quadratic effects of and the interaction between the two factors were significant ( P < 0.05); temperature was more important than salinity in influencing the yolk utilization. The model equation of yolk sac volume towards temperature and salinity was established. From those high R 2 values, the model had excellent goodness of fit to experimental data and could be applied for predictive purpose. What with the production cost, it is suggested that the temperature/salinity combination, i.e. 28–30°C/4–6 ppt, be employed during the period of sac fry rearing, in which the yolk utilization was on average 98.6%.