Journal of Aquaculture (한국양식학회지)

The Korean Society of Fisheries and Aquatic Science (한국양식학회)
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Effects of Water Temperature and Salinity on the Egg and Larval of Chub Mackerel Scomber japonicus

고등어 Scomber japonicus 난발생 및 자어에 미치는 수온, 염분의 영향

  • 황형규 (국립수산과학원 남해수산연구소) ;
  • 김대현 (국립수산과학원 남해수산연구소) ;
  • 박민우 (국립수산과학원 동해수산연구소) ;
  • 윤성종 (국립수산과학원 양식관리과) ;
  • 이윤호 (국립수산과학원 남해수산연구소)
  • Published : 2008.11.25
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Abstract

We studied the effects of temperature and salinity on the egg development and hatching rate of chub mackerel Scomber japonicus under laboratory culturing condition. The fertilized eggs were transparent, spherical, separate in shape and turned out to be separately and floated, and they contained one oil globule. Fertilized eggs are $0.91{\sim}1.33\;mm$ in diameter. The time of egg development was positively proportional to water temperature with 70 hrs, 48 hrs, 42 hrs, 34 hrs, after fertilization in $16^{\circ}C$, $20^{\circ}C$, $24^{\circ}C$, $28^{\circ}C$, respectively. Hatching rate was highest with the range of $20{\sim}24^{\circ}C$ and $33{\sim}35\;psu$. The relation between the time of egg development (t: hour) and water temperature (T:$^{\circ}C$) was represented by the mathematical formulae. The mean biological minimum temperature was $6.9^{\circ}C$.

고등어 Scomber japonicus의 종묘생산 및 양식가능성을 조사하기위하여 난발생에 따른 수온과 염분의 영향을 조사하였다. 수정란의 난경은 $0.91{\sim}1.33\;mm$였으며, 1개의 유구를 갖고 있는 구형의 분리부성란이었다. 수정에서 부화에 이르기까지 평균 소요시간은 $16^{\circ}C$일 때 약 70시간, $20^{\circ}C$일 때 48시간, $24^{\circ}C$일 때 42시간, $28^{\circ}C$일 때 34시간으로 고수온일수록 빠른 경향이었다. 부화율은 자연해수 조건인 $20{\sim}24^{\circ}C$와 $33{\sim}35\;psu$ 범위에서 가장 양호하였다. 난발생의 각 단계에 이르기까지 수온(T: $^{\circ}C$)에 따른 발생속도(t: hour)는 수온이 높을수록 빨랐으며, 난발생이 진행되지 않는 생물학적 영도는 평균 $6.9^{\circ}C$로 추정되었다.

Keywords

References

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