Effects of dissolved oxygen on survival and immune responses of scallop (Chlamys farreri Jones et Preston).

@article{Chen2007EffectsOD,
  title={Effects of dissolved oxygen on survival and immune responses of scallop (Chlamys farreri Jones et Preston).},
  author={Jinghua Chen and Kangsen Mai and Hongming Ma and Xiaojie Wang and Deng Deng and Xiaowei Liu and W. K. Xu and Zhiguo Liufu and Wenbing Zhang and Beiping Tan and Qinghui Ai},
  journal={Fish & shellfish immunology},
  year={2007},
  volume={22 3},
  pages={272-81}
}
This experiment investigated the effects of dissolved oxygen (DO) on the survival and immune responses of scallop Chlamys farreri. The scallops (initial mean dry weight of soft tissue 1.52+/-0.10 g) were cultivated in the seawater with different DO levels (8.5, 6.5, 4.5, and 2.5mg l(-1), respectively) for 21 d. Each treatment had triplicate groups of 35 animals. During the experimental period, the scallops were fed with Spirulina maxima, and water temperature ranged from 15.2 degrees C to 17.5… CONTINUE READING

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