|Rate and efficiency of yolk utilization in the developing eggs of the sole Solea solea|
Flüchter, J.; Pandian, T.J. (1968). Rate and efficiency of yolk utilization in the developing eggs of the sole Solea solea. Helgol. Wiss. Meeresunters. 18: 53-60
In: Helgoländer Wissenschaftliche Meeresuntersuchungen. Biologische Anstalt Helgoland: Hamburg. ISSN 0017-9957, more
|Authors|| || Top |
- Flüchter, J.
- Pandian, T.J.
1. The eggs ofSolea solea, like many other marine planktonic fish eggs, are characterized by a high water content (91%) and a relatively low calorific content (5800 cal/g dry organic substance). Demersal fish eggs, on the other hand, have, according to the information available from literature, a low water content (about 75%) and a high calorific content (6500 cal/g dry organic substance).2. Older embryos and freshly hatched larvae of Solea solea secrete large quantities of slime upon brief exposure to distilled water; this makes the estimation of their dry weight and calorific content difficult. Slime secretion could be reduced to a certain extent by killing the larvae in 5% sea-water formalin prior to distilled water exposure (to remove adhering salt water).3. At 10° C, incubation lasts 176 hours and freshly hatched larvae contain 85.2% of the energy contained in a freshly laid egg (0.49 cal/egg); at 15° C and 20° C, the corresponding values are 80 hours, 79.0% and 53 hours, 75.5%, respectively.