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Sub‐low salinity impact on survival, growth and meat quality of the Pacific abalone ( Haliotis discus hannai ) and hybrids
Author(s) -
Boamah Grace Afumwaa,
Wang Tian,
Chowdhury Istiaq A.,
Luo Xuan,
Huang Miaoqin,
Xu Changan,
Ke Caihuan,
You Weiwei
Publication year - 2020
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.14856
Subject(s) - abalone , haliotis discus , salinity , biology , zoology , nutrient , hybrid , sodium , aquaculture , fishery , food science , botany , ecology , fish <actinopterygii> , chemistry , organic chemistry
Abstract In recent years, suboptimal environmental conditions have been frequently reported to negatively impact on aquaculture organisms. Salinity is an important environmental factor, and its fluctuation will affect survival, growth and, potentially, the meat quality of the organisms with narrow salt tolerance cultured in coastal and inner bay. The aim of the study was to ascertain and report the influence of sub‐low salinity (28 and 30) on the production traits and nutrient composition of the Pacific abalone Haliotis discus hannai (DD), and two of its hybrids (DF and SD). In view of this, 360 abalones were subjected to four salinity levels (28, 30, 32 and 34) for ninety days. The data showed that the weight gain and the specific growth rates in wet weight between the groups followed the trend of DF > SD > DD. DF recorded the highest meat yield, which was significantly higher than SD and DD ( p < .05). The sub‐low salinities tested did not influence moisture content, crude protein, total lipid and total carbohydrate ( p > .05). Whilst lipid levels were fairly higher in SD and DF than in DD, at sub‐low salinities, the opposite was true for carbohydrate content. Total minerals (ash), however, were influenced by salinity ( p < .05). Individuals reared at 28 significantly differed from those of the other three treatments, but there was no significant difference between the groups ( p > .05). Further analysis showed sodium and potassium as the predominant minerals—with a higher concentration of sodium at higher salinities, though no significant difference was found between individuals treated at 30, 32 and 34. Zinc was the only mineral not affected by salinity ( p > .05), and the accumulation of discrete minerals by the species significantly differed from one mineral to the other and proved to be species‐specific. Notwithstanding, SD demonstrated superior content of most essential minerals over DF and DD. The results in this paper infer that the Pacific abalone and its hybrids could maintain good meat quality and survival under a range of 28–34 of salinity, promoting the growth of cultured abalone under the sub‐low salinity of 28.