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     Current Research Journal of Biological Sciences

    Abstract
2010(Vol.2, Issue:4)
Article Information:

Effect of Salinity on the Growth, Survival and Development of the Commercially Important Portunid Crab Larvae of Portunus sanguinolentus (Herbst)

N. John Samuel and P. Soundarapandian
Corresponding Author:  P. Soundarapandian 
Submitted: 2009 December, 07
Accepted: 2010 January, 11
Published: 2010 July, 20
Abstract:
Tolerance of the larvae of P. sanguinolentus to salinity stress was studied in the laboratory at different water salinities ranging from 15 to 40‰. Complete larval development from hatching through metamorphosis to first crab instar occurred only in salinities from 25 to 40‰. Even though 1% of the larvae at 25‰ were able to moult up to megalopa, they did not successfully moult to first crab instar stage. The total duration for the successful completion of larval development was 30-33 days, 17-20 days, 14-17 days and 18-21 days, respectively in the salinities of 25, 30, 35 and 40‰. There was variation in the development rate of larvae at different salinities, i.e., 0.029, 0.038, 0.040 and 0.031, respectively, in the salinities of 25, 30, 35 and 40‰. The optimum salinity range for each zoeal and megalopal stages varies. The optimum salinity for the zoea I and megalopa was 35‰, and for zoeae II, III and IV, it was 30-35‰. However, comparatively the larvae in 35‰ salinity showed high development and survival rate and hence the 35‰ salinity was found to be the optimum salinity. Where as 30 - 35‰ was considered as the optimum salinity range to complete the larval development of P. sanguinolentus.

Key words:  Portunus sanguinolentus, salinity, megalopa, instar, first crab, moult,
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Cite this Reference:
N. John Samuel and P. Soundarapandian, . Effect of Salinity on the Growth, Survival and Development of the Commercially Important Portunid Crab Larvae of Portunus sanguinolentus (Herbst). Current Research Journal of Biological Sciences, (4): Page No: 286-293.
ISSN (Online):  2041-0778
ISSN (Print):   2041-076X
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