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SURVIVAL IN PARVOCALANUS CRASSIROSTRIS CULTURES TREATED WITH COMMERCIAL PROBIOTICS
|dc.contributor.advisor||Haws, Maria C.|
|dc.title||SURVIVAL IN PARVOCALANUS CRASSIROSTRIS CULTURES TREATED WITH COMMERCIAL PROBIOTICS|
|dc.contributor.department||Tropical Conservation Biology & Environmental Science|
|dcterms.abstract||The production of copepod nauplii is essential for the first feeding of many marine fish species. Nauplii production remains a bottleneck to production of marine ornamental and food fish species. To the best of our knowledge, survival from nauplii to adult for Parvocalanus crassirostris has not been documented in the literature. Researchers at the Oceanic Institute in Oahu, Hawai‘i have been rearing Parvocalanus crassirostris for approximately a decade. These researchers report that nauplii survival to adult is generally less than 50%, and the mechanisms contributing to variability in copepod production remain unclear. Pathogenic bacteria can negatively affect survival across species, raising the question of whether reducing bacterial loads can improve survival. In this study, we compared the survival of Parvocalanus crassirostris treated with two commercial probiotic preparations (INVE Sanolife TM MIC and MIC-F) that were reported as being beneficial in shrimp culture and a control to determine if probiotic treatments affect nauplii survival to adult. Following the doses recommended by the manufacturers, these probiotics had no significant differences on nauplii survival to adult compared to the control group (n = 3). The causes of high mortality and variable copepod survival remain unknown and future studies should focus on understanding these causes.|
|dcterms.publisher||University of Hawaii at Hilo|
|dcterms.rights||All UHH dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner.|
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Tropical Conservation Biology and Environmental Science
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