Effects of Food and Temperature on Survival and Development in the Peppermint Shrimp Lysmata Wurdemanni

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Effects of Food and Temperature on Survival and Development in the Peppermint Shrimp Lysmata Wurdemanni FAU Institutional Repository http://purl.fcla.edu/fau/fauir This paper was submitted by the faculty of FAU’s Harbor Branch Oceanographic Institute. Notice: ©1998 World Aquaculture Society. This manuscript is an author version with the final publication available at http://www.wiley.com/WileyCDA/ and may be cited as: Zhang, D., Lin, J., & Creswell, R. L. (1998). Effects of food and temperature on survival and development in the peppermint shrimp Lysmata wurdemanni. Journal of the World Aquaculture Society, 29(4), 471‐476. doi:10.1111/j.1749‐7345.1998.tb00671.x JOURNALOFTHE Vol. 29, No. 4 WORLD AQUACULTURE SOCIETY December, 1998 Effects of Food and Temperature on Survival and Development in the Peppermint Shrimp Lysmata wurdemanni DONGZHANG AND JUNDALIN' Department of Biological Sciences, Florida Institute of Technology, 150 West Universiw Boulevard, Melbourne, Florida 32901 -6988 USA R. LEROYCRESWELL Aquaculture Division, Harbor Branch Oceanographic Institution, Inc., 5600 US I North, Fort Pierce, Florida 34946 USA Abstract.-The effects of four kinds of foods (Ar- in captivity. Currently, all cleaner shrimps remia nauplii, rotifer, and microalgae Chaetoceros for aquarium industry are collected from gracilis and Isochrysis galbana) and four temperature the natural environment. The effects of re- regimes on survival and development of larval Lys- mata wurdemanni, a marine ornamental shrimp, were moval of them from the coral reef ecosys- determined. The larvae fed with Chaetoceros or Iso- tem cause concern. The gap between supply chrysis only survived for a maximum of 17 d, before and demand is expected to be reduced by developing to zoea IV. The survivorship of the larvae aquaculture. fed with Artemia nauplii or rotifer from zoea I1 to post- larvae was 66.7% and 68.9%. respectively, without Efforts to culture Lysmafa under artificial significant difference (P > 0.05). But larvae fed with conditions have been made. Reproductive Artemia nauplii grew significantly (P < 0.05) faster biology, broodstock nutrition, and devel- than those fed with rotifer. Larvae fed with Artemia opment of different life stages in L. debel- nauplii reached postlarvae in 29-32 d, compared with ius and L. ambionensis have been studied 32-36 d in the rotifer treatment. Artemia nauplii are et also suitable food for the postlarvae and juveniles of (Fletcher al. 1995; Simoes et al. 1998a, L. wurdemanni. The 30 postlarvae fed on Artemia nau- 1998b). Debelius (1984) reared the larvae plii all survived to reach sexual maturity in 50 to 70 of L. seticaudata to postlarvae. Blanchard d, growing from about 7 to 28 mm in total length. The (1992) reared L. grabhami larvae, but failed effects of four temperature regimes on larval devel- to culture them to postlarval stage. The lar- opment of L. wurdemanni was also investigated. The vae of L. debelius and L. amboinensis are duration (mean ? SD d) to the postlarvae at temper- atures of 26 C (37.4 ? 5.4) and of 26-30 C daily (40.2 able to feed on rotifers or small strain Ar- ? 5.8) was significantly (P < 0.05) longer than that at temia salina (Fletcher et al. 1995). L. wur- 28.5 C (29.3 2 4.8) and at 27-29 C daily (28.7 t 3.5). demunni larvae fed with rotifer (before day 14) and Artemia nauplii have also been cul- The peppermint shrimp Lysmafa wurde- tured successfully under artificial condi- manni occurs naturally along the Atlantic tions (Crompton 1992). The optimization of and Caribbean coasts of North and South feeding regimes used during the shrimp lar- America from New Jersey to Brazil (Wil- val rearing process is a major objective of liams 1984). It is commonly associated with the larviculture operation. Effect of differ- hard coastal substrates such as jetties, rock ent foods on the larval survival and devel- outcropping, piers and buoys, and in asso- opment has not been tested for L. wurde- ciation with tubular sponges, especially of manni. To develop rearing techniques for the genus Aplysina (Sefton and Webster the species, we conducted a study using 1986). The genus Lysmafu is among the four different diets, Arfemia nauplii, rotifer many cleaner shrimps that are popular with Brachionus plicafilis, microalgae Chaefo- aquarists, because of their coloration and ceros gracilis and Isochrysis galbana. Ar- the ease with which they can be maintained remia nauplii were also tested as a potential food for the postlarvae and juveniles. I Corresponding author. It is well known that temperature affects Q Copyright by the World Aquaculture Society 1998 47 1 472 ZHANG ET AL. growth rate and development in decapod Artemia nauplii, and rotifer were renewed larvae, but study on the effect of fluctuating everyday. The experiment included the fol- temperature on the larval development is lowing four treatments (each with three rep- limited. In the present study, we also tested licates): newly hatched Artemia nauplii, ro- the effect of constant and fluctuating tem- tifer Brachionus plicatilis, microalgae peratures on larval development of the pep- Chaetoceros gracilis and Isochrysis gal- permint shrimp. bana. The nauplii were obtained daily by hatching (26 C for 20 h) the cysts of small Materials and Methods strain Artemia franciscana (grade 0 (plati- This study was conducted at Harbor num), Argent Chemical Laboratories). The Branch Oceanographic Institution, Inc., rotifer (fed with Chlorella) and algae Chae- Fort Pierce, Florida, USA, between Octo- toceros gracilis and Isochrysis galbana ber, 1995 and October, 1996. used in the experiment were from the cul- ture maintained by the Harbor Branch Larval Hatching Oceanographic Institution. In all the treat- Reproductive biology of L. wurdemanni ments, food was provided in excess. The is similar to that of L. ambionensis and L. density for Artemia nauplii was 5-10/mL, debelius (Fletcher et al. 1995; Simoes et al. rotifer 10-15/mL, Chaetoceros and Iso- 1998a). It is also a simultaneous hermaph- chrysis 50.000-100,000 cells/mL. All ex- rodite species. Fertilization occurs after perimental bottles were arranged randomly. molting and the eggs are retained under the Total length (TL) of 3 haphazardly selected adult’s abdomen where they hatch as zoea larvae were measured (to the nearest 0.1 larvae 10 to 12 d later. mm) using a micrometer under a dissecting The ovigerous shrimp were maintained in microscope every 2 or 3 d starting at day an indoor recirculating seawater system un- two. Number of surviving larvae were der 14 h light and 10 h dark. Temperature counted once every 3 to 5 d. fluctuated about 1-1.5 C daily (between 26 and 29.5 C during the study period). The Temperature Experiment shrimp were fed in excess with frozen Ar- temia or squid once a day. Any shrimp that The temperature study was carried out in was going to hatch was moved to a 270-L 200-mL beakers each containing 150 mL conical fiberglass tank equipped with an in- sterilized seawater of 30 ppt salinity and ternal standpipe with 53-pm mesh. After one larva. The larvae were fed with newly the shrimp had hatched and molted, it was hatched Artemia nauplii. Complete water returned to the broodstock tank. The newly and food changes were conducted daily. hatched zoea I larvae were kept in the fi- The beakers were placed in a water bath. berglass tank (without feeding) for about 26 Two constant temperatures: 26 and 28.5 C h, when they molted to zoea 11, before be- (maintained by a water bath with sub- ing transferred to the experimental beakers merged heaters in an indoor laboratory), for the food or temperature experiments. and two fluctuating temperatures (between 27 and 29 C, and between 26 and 30 C day Food Experiment and night) (maintained by a large and small For the food experiment, sibling larvae water bath with submerged heaters, respec- were placed in 4-L bottles with 2.5 L of sea tively, in an outdoor laboratory) were test- water (33-35 ppt salinity and 29 C temper- ed. Seven replicate beakers were used for ature), with gentle agitation by bubbling. each temperature treatment. The TL of the Each bottle contained 15 zoea I1 larvae. The shrimps was measured to the nearest 0.1 light intensity was 5.3-6.9 pmoVs per m. mm after each molting. Development time Water exchange rate was 50% daily. Algae, to postlarvae was recorded. EFFECTS OF FOOD AND TEMPERATURE ON PEPPERMINT SHRIMP 473 0- E 0 b- 04 2 7 12 14 17 22 27 Time (d) FIGURE 1. Total length of Lysrnata wurdernanni larvae fed with different foods. Culture of Postlarvae and Juveniles Results Thirty postlarvae (mean 2 SD TL: 7 2 Food Experiment 1 mm, measured using a ruler to the nearest Survivorship of larvae fed with Artemia 1 mm), fed with newly hatched Artemia nauplii or rotifer (86.7% and 88.9%, re- nauplii since hatching, were put in a 25-L spectively) is significantly higher than that circular recirculate tank and were also fed fed with Chaetoceros (15.6%) or Zsochrysis with newly hatched Artemia nauplii (10- (13.3%) on day 15. Similar percentages 15/mL daily). The water (26.5-29 C, 30 (66.7% and 68.9%, respectively) of the lar- ppt) was changed (25%) every other day. vae fed with Artemia nauplii or rotifer The shrimp were observed daily until they reached the postlarval stage (t-test, P > reached sexual maturity (indicated by the 0.05). One way ANOVA results show that greenish developed gonad). Fifteen ran- significant (P C 0.001) difference in sur- domly selected shrimp were measured us- vivorship occurred after day 10 among the ing a ruler (TL to the nearest 1 mm) at day treatments.
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