Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1401
2
1
gregorian
2022
5
1
21
3
online
1
fulltext
en
Research Article: Growth performance and energy budget of the yellowfin seabream, Acanthopagrus arabicus (Iwatsuki, 2013) affected by the combined effects of water temperature and salinity
Biology & physiology
Biology & physiology
پژوهشي
Orginal research papers
<span style="font-size:11pt"><span style="line-height:normal"><span style="font-family:Calibri,sans-serif"><span style="font-size:11.5pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">A 56-day research was carried out to determine the interactive effects of water temperature (WT) and salinity (WS) on physiological responses of yellowfin seabream, <i>Acanthopagrus arabicus </i>(Iwatsuki, 2013) (10.0±0.2 g). Three salinities (S; 12, 35 and 50 ‰) and four temperatures (T; 16, 23, 30 and 35°C) were selected to design 12 experimental treatments. The husbandry system consisted of thirty-six 300-L cylindrical polyethylene tanks that were filled with 250 L of water.<sub> </sub>Each treatment had three replicates (tanks) containing 20 fish in each tank. Fish were handfed on a commercial feed (440 g kg<sup>-1</sup> crude protein and 180 g kg<sup>-1</sup> crude fat) twice daily at visual satiation. Five fish from each tank were transferred into an experimental chamber to evaluate their oxygen consumption and ammonia excretion. There was a positive correlation between fish oxygen consumption and WT (<i>r</i>=0.594; <i>p</i>=0.001). In addition, there was a negative relationship between WS and <a name="_Hlk78724342">ammonia excretion </a>(AE) (<i>r</i> = -0.865; <i>p</i>=0.029), meanwhile the relationship between WT and AE was positive (<i>r</i>=0.422; <i>P</i>=0.01). Growth parameters were significantly affected by WT, WS and their interactions so that the highest final body was recorded in the highest temperature and salinity treatment. On the other hand, the lowest body weight was observed in the lowest WT (i.e., 16</span></span></span><span style="font-size:11.5pt"><span cambria="" math="" style="font-family:"><span style="color:black">℃</span></span></span><span style="font-size:11.5pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">) irresponsive to WS. The moisture level in the whole body was affected by WT (<i>p</i>=0.012). The crude lipid in the whole body was influenced by only WS (<i>p</i>=0.04). The ash content in the whole body was profoundly affected by WT (<i>p</i>=0.0001), WS (<i>p</i>=0.0001) and their interaction effect (<i>p</i>=0.04). The energy content of the whole body was only affected by WT (<i>p</i>=0.025). The energy budget of fish was influenced by WT (<i>p</i>=0.0001) and its interaction with WS (<i>p</i>=0.015). In summary, the present findings indicated that the preferred WT for <i>A. arabicus</i> is between 30 to 35°C in brackish water.</span></span></span></span></span></span>
Acanthopagrus arabicus, Bioenergetics, Euryhaline fish, Feed utilization, Thermal requirements
650
670
http://jifro.ir/browse.php?a_code=A-10-4162-1&slc_lang=en&sid=1
M.
Ghasemi
mahsa.gha3mi@gmail.com
100319475328460046365
100319475328460046365
No
Department of Marine Biology, Faculty of Marine Science and Oceanography, Khorramshahr University of Marine Science and Technology
B.
Doustshenas
babakdoust@yahoo.com
100319475328460046366
100319475328460046366
Yes
Department of Marine Biology, Faculty of Marine Science and Oceanography, Khorramshahr University of Marine Science and Technology
R.
Abdi
abdir351@gmail.com
100319475328460046367
100319475328460046367
No
Department of Marine Biology, Faculty of Marine Science and Oceanography, Khorramshahr University of Marine Science and Technology
M.
Torfi Mozanzadeh
mansour.torfi@gmail.com
100319475328460046368
100319475328460046368
No
Agriculture Research, Education and Extension, South Iran Aquaculture Research Center, Iran Fisheries Science Research Institution (IFSRI)
J.
Kavousi
javid.kavousi@gmail.com
100319475328460046369
100319475328460046369
No
Univ Brest, CNRS, IRD, Ifremer, LEMARE