Studies on the egg quality of Penaeus monodon Fabricius based on morphology and hatching rates
dc.contributor.author | Primavera, Jurgenne | |
dc.contributor.author | Posadas, Ruth | |
dc.date.accessioned | 2015-10-09T03:27:52Z | |
dc.date.available | 2015-10-09T03:27:52Z | |
dc.date.issued | 1980 | |
dc.identifier.citation | Primavera, J., & Posadas, R. (1980). Studies on the egg quality of Penaeus monodon Fabricius based on morphology and hatching rates. SEAFDEC Aquaculture Department Quarterly Research Report, 4(1), 11–14. | |
dc.identifier.uri | http://hdl.handle.net/10862/2363 | |
dc.description.abstract | Eggs of P. monodon are classified into 5 different types on the basis of morphological criteria and hatching rates: A1 eggs, which undergo normal development with 58% hatching rate; A2 eggs, which show delayed and/or abnormal development with 32% hatching rate; B eggs, which are unfertilized and characterized by irregular cytoplasmic formation; C eggs, which are unfertilized and show no change in appearance; and D eggs, which are unfertilized and show extensive bacterial presence. The establishment of a highly linear relationship between percent A1 eggs and hatching rate provides a useful tool to aid the hatchery technician in determining which spawnings to reject outright and which to rear through the larval and post-larval stages. | |
dc.language.iso | en | en |
dc.publisher | Aquaculture Department, Southeast Asian Fisheries Development Center | en |
dc.subject | Penaeus monodon | en |
dc.title | Studies on the egg quality of Penaeus monodon Fabricius based on morphology and hatching rates | |
dc.type | Article | en |
dc.citation.volume | 4 | |
dc.citation.issue | 1 | |
dc.citation.spage | 11 | |
dc.citation.epage | 14 | |
dc.citation.journalTitle | SEAFDEC Aquaculture Department Quarterly Research Report | en |
dc.subject.asfa | crustacean culture | en |
dc.subject.asfa | eggs | en |
dc.subject.asfa | hatching | en |
dc.subject.asfa | quality control | en |
dc.subject.scientificName | Penaeus monodon | en |