Showing items related by title, author, creator and subject.

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  Ammonia excretion rates of the sea bass, Lates calcarifer, in fresh and sea water 

  Almendras, Jesus Manolo E. (Society of Israeli Aquaculture and Marine Biotechnology, 1994)

  The weight-specific ammonia excretion rate of sea bass (Lates calcarifer) fry in fresh water is higher than that of those in sea water. The allometric equation \(y = 24.426 \times ^{-0.4714}\) best describes the relationship between the ammonia excretion rate (y, in µg total \(NH_{3}-N/g/hour)\) and body weight (x, in g wet weight) for fry in fresh water and \(y = 19.891 \times ^{-0.6712}\) for fry in sea water. The ammonia excretion rate of sea bass fry in fresh or sea water did not significantly increase or decrease during prolonged starvation. The pre-feeding ammonia excretion rate of sea bass subadults in fresh water was similar to those in sea water. The ammonia excretion rate of both groups ranged from 3.86 to 4.13 µg total NH₃-N per g per hour. Half an hour after feeding, ammonia excretion rates rose to a significant level over pre-feeding values in both freshwater and seawater-adapted subadults. Both groups also showed the same peaks that were 7.5 times higher than pre-feeding levels 3 hours after feeding. By 10 hours after feeding, the ammonia excretion rate of both groups had returned to pre-feeding levels.
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  Nursery and grow-out culture of high-value fish species in sea cages 

  Gaitan, Albert G.; Toledo, Joebert D. (Aquaculture Department, Southeast Asian Fisheries Development Center, 2009)
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  Culture of grouper, sea bass and red snapper 

  Toledo, Joebert D. (University of the Philippines Aquaculture Society, Inc., 2001)

  Marine fish production has increased dramatically in the past ten years and majority of the cultured species were produced in Asia in 1992. Increase in production was accompanied with concerns on increasing outbreak of disease, degradation of environment as a consequence of culture practices, and the alleged shortage of seed supply and feeds. This paper reviews the state of the art of the culture of grouper, sea bass and red snapper.