Effect of high water temperature on the survival, moulting and food consumption of Penaeus (Marsupenaeus) japonicus (Bate, 1888)

Hewitt, D.R.; Duncan, P.F.

Effect of high water temperature on the survival, moulting and food consumption of Penaeus (Marsupenaeus) japonicus (Bate, 1888)

2001

Hewitt, D.R. | Duncan, P.F.

The kuruma shrimp, Penaeus (Marsupenaeus) japonicus (Bate, 1888), is a valuable aquaculture species in Queensland, Australia. The shrimp is supplied live to the Japanese market and must survive emersed transport for up to 36 h. In-transit mortality after harvest from high water temperatures (> 30 degrees C) has been reported by the industry, and a knowledge of the effects of high water temperature may provide important information for producers on grow-out management, timing of production and farm location. Experiments were conducted to determine the effect of high water temperature on survival, moulting and food consumption in P. japonicus. Replicated groups of 15.6 +/- 0.2 g shrimp were acclimated and exposed to five temperatures, between 28 and 36 degrees C, for up to 28 days. Mortality was highest at 36 degrees C and equally lowest between 28 degrees C and 32 degrees C. Intermoult period was not significantly different for temperatures between 28 and 32 degrees C (19.8-15.5 days) but was significantly greater above 32 degrees C (27.4 days at 34 degrees C and > 104 days at 36 degrees C). There was evidence of moulting synchrony at 28 degrees C. Mean daily food consumption was highest at 32 degrees C at 2.34% of body weight, but decreased to 1.56% at 28 degrees C and 1.33% at 36 degrees C. Over the range of water temperatures examined, survival, moulting rate and food consumption were highest at 32 degrees C.

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