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Registro Completo |
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Biblioteca(s): |
Embrapa Amapá. |
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Data corrente: |
14/09/2018 |
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Data da última atualização: |
31/10/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BASTOS, A. M.; LIMA, J. de F.; TAVARES-DIAS, M. |
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Afiliação: |
ARGEMIRO MIDONÊS BASTOS, Unifap; JO DE FARIAS LIMA, CPAF-AP; MARCOS TAVARES DIAS, CPAF-AP. |
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Título: |
Effect of increase in temperature on the survival and growth of Macrobrachium amazonicum (Palaemonidae) in the Amazon. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Aquatic Living Resources, v. 31, p. 1-6, Jan. 2018. |
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DOI: |
https://doi.org/10.1051/alr/2018010 |
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Idioma: |
Inglês |
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Conteúdo: |
Macrobrachium amazonicum is a shrimp species distributed in freshwater habitats of Neotropical regions and is of great importance for the Amazonian economy. This study evaluated the effects of temperature increase on the survival and growth of M. amazonicum. For this, we distributed 360 M. amazonicum juveniles in 70 L tanks, and carried out a 90-day experiment with three treatments (T0:28 ± 0.5 °C, or room temperature; T1: 30 ± 0.2 °C; T2: 32 ± 0.2 °C), using 4 replicate tanks each with 30 individual shrimp. Culture-tanks were connected to a recirculation system with biofiltration and constant aeration. Animals were fed twice a day using shrimp pelleted commercial food. After 90 days of trial, the total length and body mass gain of the animals cultured at room temperature was 78% and 433%, respectively. The specific growth rate, condition factor, weight gain, and length and survival of animals cultured at 30 and 32 °C were lower than those cultivated at 28 °C, and feed conversion was higher. Therefore, water temperature of 30 and 32 °C may compromise growth and survival of M. amazonicum during cultivation, none of the extreme temperatures may be recommended in practice. |
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Palavras-Chave: |
Cultivation; Cultivo; Growth; Survival. |
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Thesagro: |
Camarão; Crescimento; Sobrevivência; Temperatura. |
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Thesaurus Nal: |
Shrimp; Temperature. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/183017/1/CPAF-AP-2018-Effect-of-increase-in-temperature.pdf
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Marc: |
LEADER 01997naa a2200277 a 4500
001 2095737
005 2018-10-31
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1051/alr/2018010$2DOI
100 1 $aBASTOS, A. M.
245 $aEffect of increase in temperature on the survival and growth of Macrobrachium amazonicum (Palaemonidae) in the Amazon.$h[electronic resource]
260 $c2018
520 $aMacrobrachium amazonicum is a shrimp species distributed in freshwater habitats of Neotropical regions and is of great importance for the Amazonian economy. This study evaluated the effects of temperature increase on the survival and growth of M. amazonicum. For this, we distributed 360 M. amazonicum juveniles in 70 L tanks, and carried out a 90-day experiment with three treatments (T0:28 ± 0.5 °C, or room temperature; T1: 30 ± 0.2 °C; T2: 32 ± 0.2 °C), using 4 replicate tanks each with 30 individual shrimp. Culture-tanks were connected to a recirculation system with biofiltration and constant aeration. Animals were fed twice a day using shrimp pelleted commercial food. After 90 days of trial, the total length and body mass gain of the animals cultured at room temperature was 78% and 433%, respectively. The specific growth rate, condition factor, weight gain, and length and survival of animals cultured at 30 and 32 °C were lower than those cultivated at 28 °C, and feed conversion was higher. Therefore, water temperature of 30 and 32 °C may compromise growth and survival of M. amazonicum during cultivation, none of the extreme temperatures may be recommended in practice.
650 $aShrimp
650 $aTemperature
650 $aCamarão
650 $aCrescimento
650 $aSobrevivência
650 $aTemperatura
653 $aCultivation
653 $aCultivo
653 $aGrowth
653 $aSurvival
700 1 $aLIMA, J. de F.
700 1 $aTAVARES-DIAS, M.
773 $tAquatic Living Resources$gv. 31, p. 1-6, Jan. 2018.
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Registro original: |
Embrapa Amapá (CPAF-AP) |
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| 18. |  | PAULA, A. C. O. de; CARVALHO JÚNIOR, I. C.; CABRAL, L. C.; VIEIRA, C. R.; BASTOS, A. M. M. Estudo cinético da inativação térmica da lipoxigenase e da insolubilização protéica na soja. Ciência e Tecnologia de Alimentos, Campinas, v. 15, n. 3, p. 262-267, dez. 1995.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 21 | |
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