Influences of temperature, salinity and available food upon suspended culture of the Pacific oyster, Crassostrea gigas: II. Condition index and survival
Influences of temperature, salinity and available food upon suspended culture of the Pacific oyster, Crassostrea gigas: II. Condition index and survival
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DOI：
10.1016/0044-8486(88)90100-7
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发表时间：
1988-05
期刊：
影响因子：
4.5
通讯作者：
J. R. Brown;E. Hartwick
中科院分区：
文献类型：
--
作者：
J. R. Brown;E. Hartwick
条件指数，干肉重量：干壳重量比和干肉重量：内部体积比，和存活率进行了测定，在10个地点生长在不列颠哥伦比亚省，加拿大，超过14个月。第0年牡蛎（20-30毫米的初始壳高）的总体存活率（31.5-57.3%）低于第1年牡蛎（40-50毫米的壳高）（63.2-89.7%），尽管对于给定的年龄级，大多数地点之间的存活差异并不大。根据季节和年度瞬时死亡率，大多数牡蛎死亡发生在最初的2-3个月。每月干肉重：内部体积条件指数值似乎没有相关的网站相关的增长率趋势。在影响牡蛎生长的主要因子为饵料和水温的条件下，肉壳干重比可作为衡量牡蛎生长状况的指标。来自低盐度地区（< 20 ppt）的缓慢生长牡蛎的干肉重：壳重比与来自高盐度和食物供应充足地区的快速生长牡蛎相当。多元回归分析表明，干肉重：内容积比主要与体重相关，其次与水温、盐度和叶绿素浓度相关（r2= 0.39，P ≤ 0.001）。牡蛎的干肉重/干壳重比与环境因子相关性较好，但与全重无关（r2= 0.41，P ≤ 0.001），牡蛎的生理生态学研究不应过分依赖状态指数分析，尤其是体积测量，除非有生长和环境数据的配合。
Condition indices, dry meat weight:dry shell weight ratio and dry meat weight:internal volume ratio, and survival rate were determined for a common broodstock of oysters grown in 10 locations in British Columbia, Canada, over a 14-month period. Year 0 oysters (20–30 mm initial shell height) had lower overall survival rates (31.5–57.3%) than Year 1 oysters (40–50 mm shell height) (63.2–89.7%) although for a given age-class, differences in survival between most sites were not great. Most oyster mortalities occurred in the initial 2–3 months according to seasonal and annual instantaneous mortality rates. Monthly dry meat weight:internal volume condition index values did not appear to be related to site-related trends in growth rate. Dry meat weight:dry shell weight ratio was a more suitable index for assessing the condition of oysters provided available food and water temperature were the principal factors affecting growth. Slow growing oysters from areas with low salinity (< 20 ppt) had dry meat weight:shell weight ratios equivalent to those of rapidly growing oysters from areas with conditions of high salinity and abundant food supply. Intra-site correlations between the two condition indices were poor.Multiple regression analysis revealed that dry meat weight:internal volume ratio was primarily correlated to whole weight and secondarily to water temperature, salinity and chlorophyllaconcentration (r2= 0.39,P≤ 0.001). Dry meat weight:dry shell weight ratio was correlated to the same environmental factors but not whole weight (r2= 0.41,P≤ 0.001).Ecophysiological studies of oysters should not rely extensively upon results of condition index analysis, particularly involving volume measurements, unless there are collaborating growth and environmental data.