Effect of rearing temperature on growth and thermal tolerance of Schizothorax (Racoma) kozlovi larvae and juveniles
文献类型: 外文期刊
作者: He, Yongfeng 1 ; Wu, Xingbing 1 ; Zhu, Yongjiu 1 ; Li, Haocheng 1 ; Li, Xuemei 1 ; Yang, Deguo 1 ;
作者机构: 1.Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, Key Lab Freshwater Biodivers Conservat, Minist Agr China, Wuhan 430223, Hubei, Peoples R China
关键词: Schizothorax (Racoma) kozlovi Nikolsky;Temperature;Growth;Thermal tolerance
期刊名称:JOURNAL OF THERMAL BIOLOGY ( 影响因子:2.902; 五年影响因子:3.102 )
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收录情况: SCI
摘要: Effect of rearing temperature on growth and thermal tolerance of Schizothorax (Racoma) kozlovi Nikolsky larvae and juveniles was investigated. The fish (start at 12 d post hatch) were reared for nearly 6 months at five constant temperatures of 10, 14, 18, 22 and 26 degrees C. Then juvenile fish being acclimated at three temperatures of 14, 18 and 22 degrees C were chosen to determine their critical thermal maximum (CTMax) and lethal thermal maximum (LTMax) by using the dynamic method. Growth rate of S. kozlovi larvae and juveniles was significantly influenced by temperature and fish size, exhibiting an increase with increased rearing temperature, but a decline with increased fish size. A significant ontogenetic variation in the optimal temperatures for maximum growth were estimated to be 24.7 degrees C and 20.6 degrees C for larvae and juveniles of S. kozlovi, respectively. The results also demonstrated that acclimation temperature had marked effects on their CTMax and LTMax, which ranged from 32.86 degrees C to 34.54 degrees C and from 33.79 degrees C to 34.80 degrees C, respectively. It is suggested that rearing temperature must never rise above 32 degrees C for its successful aquaculture. Significant temperature effects on the growth rate and thermal tolerance both exhibit a plasticity pattern. Determination of critical heat tolerance and optima temperature for maximum growth of S. kozlovi is of ecological significance in the conservation and aquaculture of this species. (C) 2014 Elsevier Ltd. All rights reserved.
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