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The Influence of Temperature and Salinity on the Condition of Oysters (Ostrea virginica)

 

作者: J. C. Medcof,   A. W. H. Needler,  

 

期刊: Journal of the Fisheries Board of Canada  （NRC Available online 1941）
卷期: Volume 5b, issue 3  

页码: 253-257

 

ISSN:0706-652X

 

年代: 1941

 

DOI:10.1139/f40-028

 

出版商: NRC Research Press

 

数据来源: NRC

 

摘要:

Below 5 °C. oysters do not change in fatness, as judged by the ratio, dry weight to space between the valves. Between 5 and 15° they get thin. Between 15 and 20° they fatten. Above 20° they may fatten slightly but spawning makes them thin. When the salinity drops below 20‰ no fattening takes place even at temperatures between 15 and 20°.

 

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