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    Changes in length and weight of milkfish fry preserved in formalin

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    KumagaiS1978.pdf (164.7Kb) Open Access
    Downloads: 140
    Date
    1978
    Author
    Kumagai, Shigeru
    Castillo, Nelson
    Page views
    430
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    Abstract
    Fry shrank immediately after they were preserved in formalin, but from the second week onwards shrinkage was almost nil. Fry in freshwater formalin solutions shrunk less than those in seawater formalin solutions. It is recommended that milkfish Chanos fry be preserved in formalin solutions for 1 wk prior to length measurement and at least for 3 wks before determining body weight.
    URI
    http://hdl.handle.net/10862/2308
    Suggested Citation
    Kumagai, S., & Castillo, N. (1978). Changes in length and weight of milkfish fry preserved in formalin. SEAFDEC Aquaculture Department Quarterly Research Report, 2(1), 5-8.
    Type
    Article
    Subject
    Preservatives; Storage effects; Fish larvae; Fixation; Fry; Body size; Chanidae; Chanos chanos; Pisces
    Collections
    • Quarterly Research Reports [125]


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