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Impacts of Increased Tempering Lengths on Twenty‐Four‐Hour Survival of Hybrid Striped Bass Fry
Author(s) -
Walker Hal D.,
Coates Gerald I.,
Wilhelm Stephen
Publication year - 2000
Publication title -
north american journal of aquaculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.432
H-Index - 41
eISSN - 1548-8454
pISSN - 1522-2055
DOI - 10.1577/1548-8454(2000)062<0316:ioitlo>2.0.co;2
Subject(s) - biology , bass (fish) , fishery , tempering , zoology , materials science , composite material
We evaluated the impacts of different tempering rates on the 24‐h survival of 4‐d‐old palmetto bass (female striped bass Morone saxatilis × male white bass M. chrysops ). We used the increase rate of pH as a measure of water quality change. Four tempering rates were conducted concurrently to determine the importance of extended tempering time on the survival of fry following an adjustment to an increase in pH, alkalinity, and hardness. Fry were tempered to increases of 0.6–1.9 pH units over periods from 11 to 330 min, producing pH tempering rates of 11.4–0.02/h. The study produced average tempering rates and average survival rates for a set of controls and four treatment groups. Average fry survival rates ranged from 75% in the control replicates with a pH tempering rate of +0.01/h to 48% for fry subjected to an increase of 1.9 pH units in 10 min or a tempering rate of +11.4 pH/h.