| 温度和盐度对企鹅珍珠贝清滤率、滤食率、吸收率的影响 |
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| 引用本文： | 栗志民,刘志刚,邓海东.温度和盐度对企鹅珍珠贝清滤率、滤食率、吸收率的影响[J].水产学报,2011,35(1):96-103. |
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| 作者姓名： | 栗志民 刘志刚 邓海东 |
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| 作者单位： | 广东海洋大学水产学院,广东,湛江,524025 |
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| 基金项目： | 农业部公益性行业(农业)科研专项(nyhyzx07-047)；广东省海洋渔业科技推广专项(A200899C03) |
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| 摘 要： | 采用实验生态学方法研究了温度和盐度对企鹅珍珠贝清滤率、滤食率、吸收率的影响,结果表明,(1) 在盐度28.3～29.1条件下,温度对企鹅珍珠贝的清滤率、滤食率和吸收率产生极显著的影响(P＜0.01)；在实验温度(14～32 ℃)范围内,随温度的升高,企鹅珍珠贝的清滤率、滤食率和吸收率增大,29 ℃时均达峰值,分别为0.87 L/h、4.17 mg POM/h和84.01%；温度为32 ℃时,企鹅珍珠贝的清滤率、滤食率和吸收率较29 ℃时均下降,但3个生理指标仍处于较高水平,表明企鹅珍珠贝属典型热带和亚热带品种,表现出对高温的较强适应性；23～32 ℃为企鹅珍珠贝较适宜摄食温度,29 ℃左右为该贝的最佳摄食温度。(2) 在温度27.4～27.8 ℃条件下,盐度对企鹅珍珠贝的清滤率、滤食率和吸收率影响极显著(P＜0.01)；在实验盐度(19～37)范围内,随盐度的升高,企鹅珍珠贝的清滤率、滤食率和吸收率增大,盐度为31时均达最大值,分别为0.36 L/h、1.87 mg POM/h和76.95%；盐度为34和37时均下降；盐度为34时,3个摄食生理指标仍呈现较高水平,表明企鹅珍珠贝属典型的狭盐性贝类,表现出对高盐的较强适应性；企鹅珍珠贝较适宜的摄食盐度范围为25～34,最佳摄食盐度为31左右。
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| 关 键 词： | 企鹅珍珠贝 清滤率 滤食率 吸收率 温度 盐度 |
| 收稿时间： | 9/2/2010 12:00:00 AM |
| 修稿时间： | 2010/11/4 0:00:00 |
Effects of temperature and salinity on clearance rate,filtration rate and absorption efficiency of Pteria penguin |
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| LI Zhi-min,LIU Zhi-gang and DENG Hai-dong.Effects of temperature and salinity on clearance rate,filtration rate and absorption efficiency of Pteria penguin[J].Journal of Fisheries of China,2011,35(1):96-103. |
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| Authors: | LI Zhi-min LIU Zhi-gang and DENG Hai-dong |
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| Affiliation: | LI Zhi-min,LIU Zhi-gang,DENG Hai-dong(Fisheries College,Guangdong Ocean University,Zhanjiang 524025,China) |
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| Abstract: | The effects of various seawater temperature and salinity on clearance rate,filtration rate and absorption efficiency of Pteria penguin were investigated by adopting the measures of experimental ecology,which would provide both insight into culturing capacity and physiology of cultivating pearl of Pteria penguin and reference for marine ecosystem restoration.The results were as follows:(1) the temperature had distinct effect on the clearance rate,filtration rate and absorption efficiency of Pteria penguin(P ... |
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| Keywords: | Pteria penguin clearance rates filtration rates absorption efficiency temperature salinity |
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