The effects of temperature
and diet on the survival, growth and food uptake of aquarium-held
postpueruli of the rock lobster Jasus lalandii
G.G. Dubber, G.M. Branch, L.J. Atkinson-2004
Aquaculture, 240(1-4): 249-266
Abstract:
Aquaculture of the rock lobster Jasus lalandii
has been considered, but is hindered by a paucity of knowledge about
conditions that promote yields. This study investigated the influences of
temperature and diet on the growth of aquarium-held postpueruli of J.
lalandii. First, postpueruli (11.5±0.2 mm CL) were exposed to
temperatures spanning 12–24 °C for a total time period of 77 days, while
being given a constant diet of mussel flesh. Under these conditions,
intermoult period (IMP) was longest at 12 °C (50.6±1.2 days) and at 24 °C
(>57 days), and shortest at 18 °C (35.5±1.1 days). Growth increments
(GI) were large at 12–18 °C, smaller at 21 °C and negative at 24 °C.
Survival was 100% at 12–16 °C, above which mortalities rose to 70% at 24
°C. Food consumption, body mass and condition all peaked at 18 °C. Thus,
growth was optimal at 18 °C, but survival greatest at 12–16 °C.
Second, diet-controlled experiments examined the
effects of three different diets (blue mussel, commercial shrimpfeed or an
alternation of the two) on survival, growth (IMP and GI) and food uptake of
postpueruli (11.0±0.3 mm CL) held at 18 °C for a total time period of 77
days. Feeding rate, average growth, body mass and condition were all highest
on the mussel diet, and lowest on the shrimpfeed, and the postpueruli
consumed more mussel flesh than shrimpfeed. There was little difference in
survival of postpueruli subjected to the three diet treatments.
A diet of exclusively blue mussel yielded higher
growth, body mass, condition and food uptake than a diet of either
shrimpfeed alone or an alternation of mussel and shrimpfeed. The postpueruli
acclimated well to culture conditions and survived on a diet of artificial
pellets, thus showing good potential for mariculture. On the present
evidence, greatest returns are likely at 16–18 °C and with a diet of
mussel flesh.