Effects of temperature on growth performance, survival rate, digestive enzyme activities and physiological parameters of striped snakehead (Channa striata) at fry stage
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The effects of temperature on growth performance, survival rate, digestive enzymatic activities, and physiological responses of striped snakehead (Channa striata) at fry stage were evaluated. The study consisted of two trials including (1) determination of temperature threshold and (2) effects of different temperatures (24°C, 27°C (control), 30°C, 33°C and 36°C) on growth performance, survival rate, digestive enzyme activities and physiological parameters of striped snakehead fry stage for 90 days. The growth experiment was conducted in 500-L tank (250-L water) with triplicates. The stocking density was 300 individuals per tank. Striped snakehead at fry stage showed a high tolerance to temperature ranging from 10 to 40ºC. After 90 days, fish reared in 30°C performed the greatest weight and survival rate (13.1±3.12 g/fish and 15.5±4.63%, respectively). The number of red blood cells and hemoglobin concentrations increased with the increase in temperature. It was discovered that different temperatures (from 27 to 36°C) did not significantly influence the number of white blood cells, osmolality, and ion concentration of fish. Glucose and cortisol concentrations increased with temperature rises and peaked in fish reared at 36°C, while temperatures of 30oC and 33oC showed higher digestive enzyme activities. It proves that 30°C is the optimal level for striped snakehead fry rearing.
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