NDLI: Influence of Temperature on the Sexual Maturation in Manila Clam, Ruditapes philippinarum

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Influence of Temperature on the Sexual Maturation in Manila Clam, Ruditapes philippinarum

Content Provider	Semantic Scholar
Author	Toba, Mitsuharu Miyama, Yoshifumi
Copyright Year	1995
Abstract	Wild Manila clam, Ruditapes philippinarum collected from Tokyo Bay in four occasions, representing four different stages of gonadal maturation, were exposed to a series of constant water temperatures and abundant microalgal food in the laboratory. The histological development of the gonads and the changes in the condition factor (C.F.) of the clams were examined in relation to the initial gonadal state and rearing temperature. The clams with gonads in undifferentiated stage (collection in Nov. 1990), in early active stage (Mar. 1991), and in late active stage (Aug. 1991) showed gonadal development at temperatures between 10-27•Ž, while those in spawning or spent stages (Oct. 1991) showed gonadal degeneration. The rate of increase of gonadal index (y) was always directly related to temperature. It could be expressed as the function of water temperature (x), y=0.0037x-0.0168. The biological zero in gonadal development was estimated to be 4.5•Ž. From these results, the environmental temperature is probably not a limiting factor for the reproductive activity for R. philippinarum, and the gonadal developmet occurrs between the temperature of 10-27•Ž regardless of the initial gonadal condition except immediately after spawning. The wild R. philippinarum is considered to be more strongly influenced by food availability than by water temperature (min. 8•Ž
Starting Page	305
Ending Page	314
Page Count	10
File Format	PDF HTM / HTML
DOI	10.11233/aquaculturesci1953.43.305
Volume Number	43
Alternate Webpage(s)	https://www.jstage.jst.go.jp/article/aquaculturesci1953/43/3/43_3_305/_pdf/-char/en
Alternate Webpage(s)	https://doi.org/10.11233/aquaculturesci1953.43.305
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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