,6
I
i.
i
t
THEUSE
USEOF
OFHEATED
HEATED
THE
SEAWATER
FOR
SEA}JATER
FORFARMING
FARMING
OYSTERS
ANDSALMON
OYSTERS
AND
SALMON
J a n u a r y23,
2 1 , 1976
January
1976
f
t
I
l
I
I
Prepared
P
r e p a r e dBy
By
D e p a r t m e no
t f Fisheries
Department
of
F i s h e r i e s and
a n d Wildlife
Wildl ife
0 r e g o nState
Oregon
S t a t e University
University
P r o f e s s o rW.
Professor
W . P.
P . Breese
Breese
_a
SUMMARY
SUMMARY
O y s t e r Growth
G r o w t hStudies
Studies
Oyster
(1)
(1)
T
h e objective
o b j e c t i v e of
o f these
t h e s e studies
s t u d i e s was
w a sto
d e t e r m i n ethe
t o determine
biological
The
t h e biological
feasibil ity o
u s i n g the
t h e heated
h e a t e de
f f l u e n t from
feasibility
off using
effluent
f r o m ccoastal
ower
o a s t a l nuclear
nuclear p
power
p l a n t s for
f o r cultur
c u l t u r i nrgg the
t h c Pacific
P a c i f i c oyster,
plants
gigas.
o y s t e r , Crassostrea
c i ' a s s o s t r e agig
(Z)
(2)
T h r e e general
g e n e r a l types
t y p e s of
o f experiments
e x p e r i m e n t swere
Three
w e r ecarried
c a r r i e d out,
o u t , these
t h e s e inincluded:
cluded
( l ) ooyster
r o w t h experiments
yster g
(1)
growth
e x p e r i m e n t siin
h i c h tthe
n w
r o r v t hrates
he g
rates
which
growth
u v e n i l e oysters
o
oysters a
n d spat
spat w
e r e determined
off jjuvenile
and
were
d e t e r m i n e dunder
u n d e r various
v a r i o u s combinacombinations o
f w
( z ) seasonal
a t e r flow
f l o r n rate
rate a
n d temperature,
t e m p e r a t u r e , (2)
tions
of
water
and
growth
rowth
seasonalg
s t u d i e s intended
i n t e n d e dto
s h o whow
g r o w t h varies
t o show
h o woyster
studies
o y s t e r growth
v a r i e s with
w i t h season,
s e a s o n ,and
and
l o s e d ssystem
y s t e msstudies
t u d i e s in
0 ) cclosed
in w
h i c h oysters
(3)
which
o y s t e r s were
w e r e held
h e l d in
i n a large
rarge
rrecirculating
e c i r c u l a t i n g sseawater
e a w a t e rssystem
r o v i d e dw
y s t e maand
nd p
provided
with
i t h ccultured
u l t u r e d aalgae
l g a e as
as
food.
food
G)
(3)
p o r t Orford,
O y s t e r growth
g r o w t h studies
s t u d i e s were
w e r e conducted
c o n d u c t e dboth
b o t h at
Oyster
a t Port
0rford,
0 r e g o n , an
a n open
o p e ncoast
c o a s t location,
l o c a t i o n , and
a n din
i n Newport,
Oregon,
N e w p o r t Oregon,
r0 r e g o n , an
a n estuarine
estuarine
location.
location
T h e studies
s t u d i e s showed
s h o w e dno
n o consistant
growtho
The
c o n s i s t a n t growth
s u r v i v a l adorr survival
ad-
v a n t a g e t oeither
e i t h e r location
l o c a t i o nindicating
i n d i c a t i n gthat
vantageto
t h a t culturing
c u l t u r i n g oysters
o y s t e r s at
a t an
an
o p e ncoastal
c o a s t a l site
s i t e is
open
i s biologically
b i o l o g i c a l l y feasible
feasible.
(4)
(4)
T
h e relationship
r e l a t i o n s h i p between
b e t w e e nw
a t e r flow
f l o w rate
rate a
The
water
and
oyster
growth
r o w t h is
nd o
yster g
is
h
i g h l y variable
highly
variable.
T
h i s vvariability
a r i a b i l i t y is
i s caused
p r i m a r i l y by
c a u s e dprimarily
This
b y fluctuafluctua-
ttionsin
i o n s i n the
t h e concentration
c o n c e n t r a t i o nof
o f food
f o o d in
i n the
t h e water.
water.
c o n s e q u e n t l y rno
no
Consequently,
g
eneral y a
p p li c a b l e w
a t e r flow
f l o w requirement
generally
applicable
water
r e q u i r e m e n tfor
for o
g r o w t h can
y s t e r growth
oyster
can
given.
b
bee given
uvenile o
l n oour
u r eexperiments
x p e r i m e n t sw
i t h jjuvenile
y s t e r s good
g o o dgrowth
In
with
oysters
g r o w t h was
was
o
btainedw
i t h fflows
l o w s oof
f ffrom
obtained
with
40 mmi/mm/oyster
r o r n 220
0 tto
o l0
l/min/oyster.
2
((5)
5)
e n e r a l , improved
I n ggeneral,
improvedg
rowth w
as o
b t a i n e d using
u s i n g temperatures
In
growth
was
obtained
temperatures
u p to
t o 15°C.
15"C.
up
F
o r aan
n oopen
p e n ccoastal
i n Oregon
O r e g o nthis
i s about
o a s t a l location
l o c a t i o n in
about
For
t h i s is
4 - 6 ' C above
a b o v e ambient.
ambient.
4-6°C
((6)
5)
W i t h two
e x c e p t i o n s we
t w o exceptions
w e found
g r o w t h advantage
f o u n d little
o r no
n o growth
a d v a n t a g e to
With
l i t t l e or
to
* ; rrnperatures
r p e r a t u r e s eexceeding
x c e e d i n g 15°C.
I j'C.
( 1 ) shell
rowth
T h e exceptions
shel I g
r e ; (1)
exceptions a
The
are;
growth
(Z) m
j u v e n i l e s during
i n sspat,
p a t , aand
g r o w t h in
n d (2)
e a t growth
i n juveniles
p e r i o d s of
d u r i n g periods
o f the
in
meat
the
yyear
ear w
plentiful
h e n food
i s extremely
f o o d is
e x t r e m e l v plentiful.
when
(7)
(7)
( e x c e e d i n g 15°C)
O u r data
d a t a snow
s h o w that
t h a t if
i f increased
i n c r e a s e d temperatures
t e n p e r a t u r e s (exceeding
Our
15'C)
a
r e accompanied
a c c o m p a n i e dby
b y decreased
d e c r e a s e d food
f o o d availability,
availability,
d u e to
overcrowding,
are
due
t o overcrowding,
iinadequate
n a d e q u a t e wwater
a t e r fflow
l o w rrates,
a t e s , oor
e a s o n a l changes
r sseasonal
f o o d content
c h a n g e s in
i n the
t h e food
content
o f the
t h e water,
g r o w t h and
w a t e r , reduced
r e d u c e dgrowth
a n d high
h i g h mortality
m o r t a l i t y will
of
w i l l result.
result.
F.
(8)
O
bservation o
f seasonal
g r o w t h indicates
s e a s o n a l fluctuations
f l u c t u a t i o n s in
i n oyster
o y s t e r growth
indicates
Observation
of
g r o w t h occurs
little
t h a t little
o r no
n o growth
b e t w e e nOctober
March.
that
or
c b c u r s between
0 c t o b e r and
a n d March.
IIn
n oone
ne
e x p e r i m e n t for
f o r example
e x a m p l ewe
yearly
w e found
f o u n d that
experiment
t h a t 86
8 6 % of
o f the
t h e oysters'
o y s t e r s ' yearly
g r o w t h occurred
p e r i o d from
i n a six
o c c u r r e d in
six m
o n t h period
p r i l to
growth
month
April
from A
t o September
September.
((9)
9)
O u r evidence
i n d i c a t e s that
e v i d e n c e indicates
p e r i o d is
t h a t this
is d
Our
due
t h i s 'no-growth"
ue
" n o - g r o w t h r r period
p
r i m a r i l y to
t o a lack
l a c k of
o f food,
f o o d , not
n o t to
primarily
r e d u c e dsalinity
s a l i n i t y and
t o reduced
a n dtemperatemperau r i n g the
tture
ure d
during
winter.
t h e winter
((10)
10)
P r e l i m i n a r y experiments
e x p e r i m e n t s have
h a v e been
b e e n conducted
Preliminary
c o n d u c t e dusing
u s i n g aa closed
closed
ssystem
y s t e m tto
btain d
o oobtain
a t a necessary
n e c e s s a r y for
f o r testing
feeding
data
t e s t i n g supplemental
s u p p l e m e n t a lfeeding
d
u r i n g the
p e r i o d s of
t h e periods
o f low
l o w natural
n a t u r a l food.
during
food.
C o n t r o l of
m o r t a l i t y and
and
Control
o f mortality
p r o v i s i o n of
q u a l i t a t i v e l y adequate
o f a qualitatively
a d e q u a t ediet
d i e t have
p r o v e n to
h a v e proven
b e our
our
provision
t o be
p r o b l e m sin
s e r i o u s problems
m o s t serious
i n these
most
t h e s e studies.
studies.
3
I
S
a l m o n Growth
G r o w t h Studies
Studies
Salmon
((1)
l)
The o
b j e c t i v e of
o f these
t h e s e studies
s t u d i e s was
w a s to
d e t e r m i n e the
The
objective
t o determine
biological
t h e biological
ffeasibility
easibility
s i n g the
oof
f u
t h e heated
h e a t e d effluent
e f f l u e n t from
f r o m coastal
power
using
c o a s t a l nuclear
n u c l e a r power
. r nts
n t s for
f o r culturing
c u l t u r i n g chum
c h u msalmon,
s a l m o n , Oncorhynchus
O n c o r f r y n c h uketa,
sk e t a , and,
a n d , to
t o aa
lesser e
p i n k salmon
x t e n t , pink
lesser
extent,
s a l m o n0! .
((2)
a)
gorbuscha.
gorbuscha
e n e r a l types
T
hree g
t y p e s of
o f experiments
e x p e r i m e n t s have
h a v e been
b e e n completed.
Three
general
completed.
These
These
( l ) temperature
a r e ; (1)
t e m p e r a t u r e vs
g r o w t h experiments
are,
v s . growth
e x p e r i m e n t s using
u s i n g chum
pink
c h u ma
n d pink
and
ssalmon
a l m o n ccarried
a r r i e d out
o u t at
( 2 ) temperature
a t the
t h e Port
P o r t Orford
O r f o r d laboratory,
l a b o r a t o r y , (2)
temperaturex
rration
a t i o n factorial
f a c t o r i a l experiments
e x p e r i m e n t s with
w i t h chum
s a l m o nonly
c h u msalmon
o n l y carried
c a r r i e d out
o u t in
in
( f ) disease
N e w p o r t , and
a n d (3)
a i s e a s e control
c o n t r o l studies.
studies.
Newport,
((3)
3)
L i m i t e d studies
studies w
p i n k salmon
i t h pink
s a l m o n indicate
i n d i c a t e that
t h a t they
Limited
with
t h e y may
m a ybe
be
faster g
r o w i n g than
t h a n chum
c h u m salmon,
s a l m o n , and
p i n k s may
faster
growing
a n d that
t h a t the
t h e pinks
m a y be
b e able
a b l e to
to
t o l e r a t e higher
h i g h e r temperatures
t e m p e r a t u r e sthan
tolerate
t h a n chums.
chums.
((4)
4)
g e n e r a l , our
l n general,
g r o w t h was
o u r best
b e s t growth
w a s obtained
o b t a i n e d at
a t about
a b o u t 14°C
l 4 " C for
for
:
cchums
h u r n sand
a n d for
f o r larger
pinks.
l a r g e r pinks.
( l e s s than
v e r y small
p i n k salmon
s m a l l pink
s a l m o n(less
Very
t h a n 50
! 0 gg
w
et w
e i g h t ) grew
g r e w best
b e s t at
wet
weight)
a t 18°C.
l8'C.
T
h e r e f o r e , since
s i n c e ambient
Therefore,
a m b i e n t seawater
seawater
t e m p e r a t u r e s are
a r e about
a b o u t 10°C,
l O o C , some
g r o w t h advantage
s o m egrowth
temperatures
a d v a n t a g ecould
b e realized
c o u l d be
realized
b y heating
h e a t i n g the
by
water.
t h e water.
(5)
(5)
D i s e a s e proved
p r o v e d to
b e aa serious
p r o b l e min
t o be
s e r i o u s problem
Disease
i n all
a l r experiments
experiments.
B a c t e r i a I Kidney
K i d n e y Disease,
Di s e a s e , caused
b y Corynebacterium
Bacterial
c a u s e d by
C o r y n e b a c t e ri u m - * . ..,r was
prevaw a s preval e n t in
i n the
the P
o r t Orford
O r f o r d experiments
lent
Port
e x p e r i r n e n t s . Vibriosis,
v i b r i o s i s , caused
c a u s e d by
b y the
the
b a c t e r i u m vVibrio
i . b r i o aanguillarum,
n g u i I l a r u m , ccaused
ausedm
bacterium
mortalities
o r t a l i t i e s iin
n ttheNewport
he Newport
e
x p e r i m e n t s.
experiments
(6)
(6)
D i s e a s e problems
p r o b l e m s were
w e r e invariably
i n v a r i a b l y aggravated
Disease
a g g r a v a t e d by
b y any
a n y stress
s t r e s s cconond
i t i o n , including
i n c l u d i n g improper
i m p r o p e r feeding
feeding a
dition,
and
n d high
h i g h temperatures.
temperatures.
4
(7)
0)
Efforts
E f f o r t s to
t o control
c o n t r o l vibriosis
v i b r i o s i s by
b y vaccination
v a c c i n a t i o nmet
m e t with
w i t h only
only
limited
l i m i t e d success.
success. S
r e l i a b l e way
Since
only
i n c e the
n l y reliable
w a y to
the o
t o control
c o n t r o l vibriosis
vibriosis
c u r r e n t l y is
i s to
t o avoid
a v o i d stress
currently
s t r e s s conditions,
c o n d i t i o n s , it
i t is
i s extremely
e x t r e m e l yunlikely
unlikely
t h a t chum
c h u msalmon
s a l m o ncould
c o u l d be
that
b e commercially
c o m m e r c i a l l ycultured
a t temperatures
c u l t u r e d at
temperatures
t ' : at
t consistantly
c o n s i s t a n t l y exceed
e x c e e d14°C.
14'C.
5
ON
I NTRODUCTI
INTRODUCTION
T h e following
f o l l o w i n g is
is a
r e p o r t of
o f a study
s t u d y of
The
a report
o f the
c u r r e n t status
s t a t u s of
t h e current
o f the
the
f e a s i b i I i t y ooff u
t i I i z i n g tthe
he h
eated e
or^rer
f f l u e n t ffrom
oastal n
uclear p
feasibility
utilizing
heated
effluent
nuclear
power
r o m ccoastal
p l a n t s for
f o r the
t h e culture
c u l t u r e of
plants
s a l m o nand
o f salmon
a n d oysters.
oysters.
w a s carried
T h e study
s t u d y was
c a r r i e d out
out
The
b
r e g o nS
niversity, D
tate U
e p a r t m e noof
tf F
byy O
Oregon
State
University,
Department
Fisheries
with
i s h e r i e s aand
n d lWildlife
, J i l d li f e w
ith
a s s i s t a n c efrom
f r o m a number
n u m b e of
ro f other
assistance
o t h e r departments.
d e p a r t m e n t s . Portland
Portland G
e n e r a l EE1ctric
lectricGeneral
P
acific F
o w e raand
nd L
i g h t aand
n d tthe
ointly
he E
u g e n eW
Pacific
Power
Light
Eugene
Water
Electric
Board
a t e r aand
nd E
lectric B
o a r : djjointly
f u n d e dthe
t h e study.
study.
funded
A d d i t i o n a l support
p r o v i d e dby
s u p p o r twas
w a sprovided
b ythe
Additional
t h eNational,
National.
O
c e a n o g r a p h iaand
cn d A
t m o s p h e r i cA
d m i n i s t r a t i o n through
proOceanographic
Atmospheric
Administration
Grant
i t s Sea
SeaG
t h r d u g h its
r a n t prog
r a m . IWork
. l o r kwas
gram.
w a s begun
b e g u nin
i n the
t h e spring
s p r i n g of
o f 1971.
1971. A
lI o
the w
o r k described
All
off the
work
described
i n tthis
h i s rreport
eport w
a s completed
c o m p l e t e dprior
p r i o r to
in
was
t o January
J a n u a r y1,
l , 1976.
1976.
T h i s report
r e p o r t contains
c o n t a i n s summaries
This
s u m m a r i e of
s f all
o
a l l research
r e s e a r c hcconcerning
o n c e r n i n gthe
use
t h e use
o f heated
h e a t e dseawater
s e a w a t e rfor
f o r cculturing
u l t u r i n g salmon
of
oysters
s a l m o nand
and o
y s t e r s ccarried
arried o
u t during
out
during
tthe
h e last
y e a r s by
l a s t four
f o u r years
b y O.S.U.'s
O . S . U . r sDepartment
D e p a r t m e nof
F i s h e r i e sarid
ot f Fisheries
a n d tWildlife
l i l d t i f e and
and
r e c e i v i n g at
p a r t i a l support
a t least
l e a s t partial
s u p p o r t from
receiving
f r o n rSea
S e aGrant
G r a n tand
a n dthe
t h e three
t h r e e utilities
utilities
g
i v e n above.
given
above. S
o m eo
Some
off the
the w
work
o r k has
h a s been
b e e nor
o r will
w i l l be
b e discussed
d i s c u s s e din
r i nconsiderconsidera b l y more
ably
m o r edetail
detail
iin
n aa nnumber
( l i s t e d below)
r a d u a t e student
u m b e rooff g
s t u d e n t theses
graduate
t h e s e s (listed
below).
T h e significant
s i g n i f i c a n t features
The
f e a t u r e sof
o f all
all
rreport
eport.
*
p
r e v i o u s studies
studies a
r e summarized
previous
are
s u n r n a r i z ein
di n this
this
H o w e v e r ,our
our m
o r e recent
r e c e n t findings
f i n d i n g s and
However,
more
a n d data
d a t a that
d o e snot
yet
t h a t does
n o t yet
a
p p e a r in
in e
i t h e r a thesis
thesis o
n o t h e r publication
p u b l i c a t i o n aare
appear
either
orr a
another
discussed
with
re d
i s c u s s e dw
ith
g r e a t e r detail.
greater
detail.
S
o m eooff o
u r conclusions,
c o n c l u s i o n s , based
Some
our
b a s e don
o n new
n e wstudies,
s t u d i e s , may
may
d
i f f e r to
to a
a certain
c e r t a i n extent
e x t e n t from
differ
f r o n rstatements
s t a t e m e n t smade
m a d eearlier
e a r l i e r based
b a s e don
prelimo n prelimi n a r ystudies.
mary
studies.
D a t a contained
c o n t a i n e din
i n this
t h i s report
r e p o r t are
Data
a r e intended
i n t e n d e dfor
f o r the
grantt h e use
u s e of
o f the
t h e granti n g aagencies
ing
g e n c i e sonly.
only.
S i n c e some
s o m eof
o f the
t h e data
d a t a constitute
p o r t i o n of
Since
c o n s t i t u t e aa portion
o f four
four
g
r a d u a t e theses
( t h o s e of
t h e s e s (those
o f Gerald
G e r a l d Rowan,
graduate
R o w a n , Bernard
B e r n a r d Kepshire,
K e p s h i r e , Hisashi
Hisashi
l s h y a m a , aand
n d Robert
Robert M
a l o u f ) , publication
p u b l i c a t i o n elsewhere
Ishyama,
Malouf),
e l s e w h e r e must
m u s t have
h a v e the
prior
t h e prior
a p P r o v a l of
o f Oregon
O r e g o nState
S t a t e University's
U n i v e r s i t y t s Department
approval
D e p a r t m e n tof
F i s h e r i e s and
o f Fisheries
a n d Wild
!,rildI ife.
life.
T r r i stype
t y p eof
o f work,
w o r k ,funded
f u n d e dprimarily
p r i m a r i l y by
Tus
b y Sea
s e a Grant,
G r a n t , is
i s still
s t i l l in
proi n pro
g r e s s at
a t 00 . SS .UU .
gress
S
ignificant a
d v a n c e sin
i n our
o u r understanding
u n d e r s t a n d i n gof
Significant
advances
rowth
o f the
the g
growth
a n d disease
d i s e a s e phenomena
p h e n o r n e nunder
and
uan d e r s tdy,
t u d y ,as
a s well
w e l l as
a s ,n
i n our
c , u rculture
c u l t u r e methodology,
methodoiogy,
a
a result
r e s u l t of
o f these
t h e s e studies
s t u d i e s are
ass a
a r e certainly
possible.
c e r t a i n l y possible
7
.
O
Y S T EGROWTH
RR O W T
OYSTER
STUDIES
G
SH
TUDIES
.
I n t r o d u c t i on
Introduct
on
R
e s e a r c hd
e a l i n g with
w i t h oyster
g r o w t h at
o y s t e r growth
e l e v a t e d temperatures
a t elevated
Research
dealing
t e m p e r a t u r e swas
was
b
e g u n aat
t the
t h e Marine
M a r i n e Science
S c i e n c e Center
C e n t e r in
Marine
i n Newport
N e w p o r tin
i n 1970
1 9 7 0 and
a n d at
a t the
begun
t h e Marine
R
e s e a r c h Laboratory
L a b o r a t o r y in
i n Port
P o r t Orford
Research
0 r f o r d in
1971.
i n 1971.
e n e r a l terms
ork
IIn
n ggeneral
t e r m s this
work
this w
w a s intended
i n t e n d e d to
t o assess
a s s e s s the
b i o l o g i c a l and
was
t h e biological
a n deconomic
e c o n o m i feasibility
c f e a s i b i l i t y ofo futilutiliizing
z i n g tthe
he h
e a t e d ssal
a l i nme
e e
p o w e r plants
p l a n t s for
f f l u e n t from
f r o m coastal
coastal,n
u c l e a r power
heated
effluent
nuclear
for
c o r n m e r c i a l oyster
o y s t e r culture
commercial
culture.
T
e n d research
r e s e a r c h has
t h a t end
h a s been
b e e n cconducted
Too that
o n d u c t e d to
to
d
e f i n e the
t h e relationship
r e l a t i o n s h i p between
b e t w e e nw
r o w t h aat
a t e r flow
f l o w rate
rate a
define
water
and
growth
n d ooyster
yster g
t
vvarious
a r i o u s temperatures
temperatures.
T h e s e relationships
pror e l a t i o n s h i p s were
w e r e intended,
These
i n t e n d e d , then,
t h e n , to
t o pro-
v i d e a means
m e a n sof
o f estimating
e s t i m a t i n g the
vide
t h e capacity
c a p a c i t y of
u n e n r i c h e d seawater
o f unenriched
s e a w a t e r at
a t various
various
t e m p e r a t u r e s to
t o support
s u p p o r t the
g r o w t h of
temperatures
t h e growth
o f oysters.
oysters.
C
oncurrent w
i t h the
Concurrent
with
t h e temperature
t e m p e r a t u r e x flow
f l o w rate
r a t e studies,
s t u d i e s , experiments
experiments
w
e r e conducted
c o n d u c t e d both
both a
t Port
P o r t Orford
were
at
and
magnitude
0rford a
n d Newport
N e w p o r t to
d e t e r m i n e the
agnitude
t o determine
the m
o
f seasonal
s e a s o n a l fluctuations
f l u c t u a t i o n s in
g r o w t h at
of
i n oyster
given w
o y s t e r growth
a t aa given
a t e r flow
water
f l o w rate
rate.
A
t h i r d type
type o
f experiment
e x p e r i m e n t using
A third
of
u s i n g aa cclosed,
l o s e d , recirculating
r e c i r c u l a t i n g seawater
seawater
s y s t e t nhas
h a s also
system
a l s o been
b e e n initiated.
initiated.
T
h e s e closed
These
c l o s e d system
s y s t e m experiments,
which
e x p e r i m e n t s , which
a
r e in
i n fact
fact o
n l y in
p r e l i m i n a r y stages
i n their
t h e i r preliminary
provide
are
only
w111
s t a g e s aat
t this
i l l provide
t h i s time,
time, w
us
us
w i t h data
d a t a concerning
c o n c e r n i n g the
with
t h e food
f o o d consumption,
c o n s u m p t i o n ,oxygen
o x y g e nconsumption,
consumption,
a s s i m i l a t i o n efficiency
e f f i c i e n c y and
g r o w t h of
a n d growth
o f oysters
o y s t e r s held
assimilation
h e l d at
a t a number
n u m b e rof
of
d i f f e r e n t temperatures
t e m p e r a t u r e s and
provided w
a n d provided
different
with
i t h carefully
quantities
c a r e f u l l y controlled
c o n t r o l l e d quantities
o
f food
of
f o o d in
i n the
t h e form
f o r m of
o f cultured
c u l t u r e d algae.
algae.
T h e s e experiments
proe x p e r i m e n t s will
These
w i l l also
a l s o pro-
v i d e us
us w
i t h data
d a t a necessary
n e c e s s a r y to
vide
with
of
t o evaluate
e v a l u a t e the
feasibility
t h e feasibility
o
f using
u s i n g cultured
cultured
a
l g a e oor
r some
someo
t h e r food
f o o d to
algae
other
during
t o supplement
s u p p l e m e n t natural
n a t u r a l food
periods
food d
u r i n g known
k n o w n periods
f o o d availability.
of
o f low
l o w food
avai labi I i ty.
El
P r e l i m i n a r y Studies
Preliminary
S t u di e s
S i n c e it
i t seemed
s e e m e dunlikely
u n l i k e l y that
Since
t h a t any
a n y nuclear
n u c l e a r powered
p o w e r e dgenerating
g e n e r a t i n g plant
plant
iin
n O
regon w
o u l d bbe
e located
l o c a t e d oon
Oregon
would
estuary,
n aan
n e
s t u a r y , preliminary
p r e l i m i n a r y work
w o r k conducted
c o n d u c t e d for
for
the m
t P a r tata t the
t h e Port
P o r t Orford
the
miu " part
0 r f o r d laboratory
laboratory w
a s designed
d e s i g n e d to
t o determine
d e t e r m i n e if
was
if
jjuvenile
u v e n i l e oysters
o y s t e r s would
w o u l d grow
g r o w or
o r even
e v e n survive
s u r v i v e in
i n the
f u l l strength
t h e full
s t r e n g t h seawater
seawater
o
f the
t h e open
of
o p e n coast
coast-
T h e ''ork
w o r k wwas
a s aalso
l s o lintended
n t e n d e d tto
e t e r m i n e what
The
o ddetermine
w h a t ,effect
effect
t e m p e r a t u r e might
m i g h t have
h a v e on
o n growth
g r o w t h and
temperature
a n d survival
survival u
n d e r cconditions
o n d i t i o n s in
under
i n which
vlhich
w a t e r flow
f l o w was
w a s not
water
n o t limiting
I imiting.
T h e s e initial
i n i t i a l experiments
e x p e r i m e n t s provided
p r o v i d e d evidence
These
u v e n i l e oysters
e v i d e n c e tthat
h a t jjuvenile
oysters
s u r v i v e well
survive
well
iin
n hhigh
i g h ssalinity
alinity w
a t e r aand
n d tthat
water
g r o w t h can
h a t their
t h e i r growth
c a n be
b e enhanced
enhanced
a t elevated
e l e v a t e d temperatures
at
temperatures.
T
his w
ork a
l s o provided
p r o v i d e d our
This
work
also
o u r first
f i r s t indications
i n d i c a t i o n s that
g r o w t h of
t h a t the
t h e growth
of
o
y s t e r s at
a t any
a n y temperature
t e m p e r a t u r evar.ies
oysters
with
v a n i e s cconsiderably
onsiderably w
i t h season.
s e a s o n . Details
D e t a i l s of
of
o u r finding
f i n d i n g with
w i t h regard
r e g a r d to
our
t o season
s e a s o n are
g i v e n in
a r e given
i n aa following
f o l l o w i n g section
s e c t i o n of
of
t h i s report.
this
report.
G r o w t h Experiments
Experiments
Growth
A series
s e r i e s of
o f four
f o u r experiments
e x p e r i m e n t s using
u s i n g cuitchiess
j u v e n i l e oysters
c u l t c h l e s s juvenile
o y s t e r s and
and
o n e using
u s i n g spat
s p a t on
ort O
o n cuitch
one
were
cultch w
e r e carried
c a r r i e d out
o u t in
in p
r f o r d and
Port
Orford
a n d Newport
Newport
b
e t v r e e nJanuary
J a n u a r y of
o f 1973
1 9 7 3 and
between
a n d July
J u l y of
o f 1974
1 9 7 4 . In
I n tthe
h e ddescriptions
e s c r i p t i o n s and
and
d i s c u s s i o n s that
t h a t follow,
f o l l o w , the
discussions
t h e experiments
e x p e r i m e n t s are
a r e designated
d e s i g n a t e d as
a s follows
follows:
Experiment I
Experiment
- Port
P o r t Orford
Orford
Experiment I
Experiment
- Newport
Newport
I
I
-
. JJan
a n . 16,
7 6 , 1973
1 9 1 3 - March
M a r c h12,
1 2 , 1973
lg73
I . JJan
a n . 23,
2 3 , 1973
1 9 7 3- March
l , t a r c h18,
l B , 1973
1gl3
.9
E
x p e ri m e n t II
Experiment
||
P o r t Orford
Port
0rford
Experiment IHI
Experiment
Newport ..... March
.Mar ch
30,
1973 June
June22,
22, 1973
1973
30, 1973
. A p r i|
.Aprfl
.
.
S p a t Experiment
E x p e r i m e n t I - Port
Spat
P o r t Orford
0rford
.
.
S n i r t Experiment
E x p e r i m e n t | - Newport
Spat
Newport
.
.
.
.
1 9 7 3 June
June22,
7,
22, 1973
1973
7 , 1973
May27,
27, 1973
1973- June
May
J u n e24,
2 4 , 1973
1973
Nay25,
25, 1973
1973
May
June22,
22, 1973
1973
June
E x p e r i m e nIII
tl l l - N
Experiment
e w p o r t ...... Oct.
0 c t . 11,
l l , 1973
1 9 7 3 -- D
Newport
e c . 15,
1 5 , 1973
lg73
Dec.
E x p e r i m e n tIV
Experiment
lV
- N
e w p o r t ......... .May
M a y15,
1 5 , 1974
Newport
1 9 7 \ - July
J u l y 17,
1 7 , 1974
tg74
T
h e s e experiments
e x P e r i m e n t s wil
will
These
b e described
d e s c r i b e d in
i n chronological
be
c h r o n o l o g i c a l o)rder
provide
r d e r to
t o provide
s o m e understanding
u n d e r s t a n d i n g of
some
o f the
t h e rationale
r a t i o n a l e behind
b e h i n d successive
s u c c e s s i v e design
d e s i g n changes.
changes.
, ' s p a t ' rexperiA l l of
o f these
t h e s e experiments,
e x p e r i m e n t s , except
All
e x c e p t those
t h o s e designated
d e s i g n a t e d as
a s "spat"
experir r c u l t c h l e s s r ro
m e n t s ' were
w e r e conducted
c o n d u c t e d with
w i t h single
s i n g l e "cuitchiess"
ments,
oysters
of
ysters o
f a relatively
relatively
u n i f o r m initial
i n i t i a l size
uniform
size.
IIn
n tthe
h e sspat
pat e
x p e r i m e n t s , smaller
(spat)
experiments,
s m a ll e r oysters
o y s t e r s (spat)
a t t a c h e d to
t o ' sshell
h e l l cuitch
attached
c u l t c h were
w e r e used.
used.
Experiment
r i m e n t | - Port
P o r t Orford
0rford
I
- M a r c h12,
J a n . 16,
1 6 1973-March
Jan.
1 2 . 1973
1
O b j e c t i v e - This
Objective
T h i s experiment
e x p e r i m e n t had
h a d two
t w o objectives
objectives.
T
hesew
These
were
ere:
t ) to
1)
to
iinvestigate
n v e s t i g a t e tthe
h e rrelationship
e l a t i o n s h i p between
b e t w e e nw
water
a t e r flow
f l o w rate,
r a t e , temperature,
t e m p e r a t u r e , and
and
r o w t h ; aand
o
yster g
nd 2
r o v i d e ggrowth
) to
rowth d
to p
oyster
growth;
2)
provide
data
with
a t a ffor
o r ccomparison
o m p a r i s o nw
i t h data
data
f r o m ooysters
y s t e r s grown
g r o w n concurrently
c o n c u r r e n t l y in
from
i n Newport.
Newport.
D e s i g n - Basically,
Design
B a s i c a l l y , the
t h e experiment
e x p e r i m e n twas
w a s aa 44 xx Li
4 ffactorial
a c t o r i a l ddesign
esign
((four
f o u r ttemperatures
e m p e r a t u r e s aand
n d ffour
water
our w
a t e r fflow
l o w rates
r a t e s in
p o s s i b l e combinations)
in a
l l possible
all
combinations).
T
h e temperatures
t e r r p e r a L u r e sused
u s e d were
w e r e 10°,
The
l 0 o , 15°,
l 5 o , 18°,
l 8 o , 21°C.
2roc.
| J a t e r flow
f l o w requirements
Water
requirements
f o r this
t h i s first
f i r s t experiment
for
e x p e r i m e n t were
w e r e estimated
e s t i m a t e d from
f r o m a broad
b r o a d range
r a n g e of
o f values
v a l u e s that
that
a p p e a r in
i n the
t h e literature
( 7 5 to
l i t e r a t u r e (75
appear
1 7 5 ml/min/50
t o 175
m l / n i n / S o oysters
o y s t e r s for
f o r oysters
o y s t e r s of
o f the
the
t0
10
s i z e used)
used).
size
w e used
u s e d flows
f l o w s of
o f 50,
r o 0 , 200,
2 0 0 , and
We
a n d 400
! 0 , 100,
4 0 0 ml/min/50
m r/ n i n / 5 0 oysters
oysters
t o ccover
o v e r the
t h e range
r a n g e of
o f values
to
v a l u e s reported
r e p o r t e d in
i n other
o t h e r studies.
studies.
S
h e l l growth,
g r o w t h , as
a s shell
Shell
s h e l l length
l e n g t h only,
onry, w
a s determined
d e t e r m i n e d on
o n the
t h e basis
basis o
was
off
b i w e e k l y measurements
r n e a s u r e m e n t sof
of 3
biweekly
randomly-selected o
5 randomly-selected
y s t e r s from
f r o m each
each o
35
oysters
of
f the
the
1
6 t trtments
re*tments.
16
M
e a t growth,
g r o w t h , as
a s a change
Meat
c h a n g e in
in w
et m
eat w
e i g h t , was
w a s deterwet
meat
weight,
deter-
m i n e d by
b y weighing
w e i g h i n g the
mined
t h e meats
m e a t s from
f r o m 50
o y s t e r s randomly
r a n d o m l y selected
5 0 oysters
s e l e c t e d from
f r . o m the
the
ssame
a m e large
l a r g e aroup
o r o u p and
a n d at
a t the
t h e same
s a m etine
t i r n c as
a s the
t h e experimental
e x p e r i m e n t a l animals
animals.
Then,,
Then,
a t the
t h e end
e n d of
o f the
at
t h e experimental
e x p e r i m e n t a r period,
p e r i o d , 3 35
5 oysters
o y s t e r s from
f r o m each
e a c h treatment
treatment
vwere
r e r e shucked
s h u c k e d and
a n d weighed.
weighed.
Growth w
a s expressed
e x p r e s s e d as
a s the
Growth
was
t h e difference
d i f f e r e n c e between
between
t h e initial
initial m
e a n weight
w e i g h t and
a n d the
the
mean
t h e final
f i n a l mean
m e a nweight
w e i g h t for
f o r each
e a c h treatment
treatment.
This m
e t h o d for
f o r estimating
e s t i m a t i n g changes
This
method
c h a n g e s in
in m
eat w
eight w
a s used
used w
meat
weight
was
with
i t h little
little
m
o d i f i c a t i o n in
i n all
a l l of
o f the
modification
t h e experiments
e x p e r i m e n t s described
d e s c r i b e d in
i n this
t h i s report.
report.
Results - S
Results
rowth w
hell g
a s found
f o u n d to
Shell
growth
was
t o be
b e minimal
m i n i m a l in
i n all
a l l treatments;
treatments;
there w
a s essentially
e s s e n t i a l l y no
there
was
n o shell
g r o w t h during
s h e l l growth
d u r i n g the
t h e experiment.
e x p e r i m e n t . The
T h e changes
changes
iin
n m
eat w
e i g h t , both
positive a
b o t h positive
meat
weight,
and
n d negative,
n e g a t i v e , are
a r e shown
s h o w nin
i n Table
T a b l e Il .
As
As
w i t h shell
s h e l l length,
l e n g t h , meat
g r o w t h (gain
( 9 a i n or
r n e a t growth
with
o r loss)
l o s s ) was
w a s very
v e r y slight
s l i g h t during
d u r i n g the
the
4 0 day
a a y experiment
40
e x p e r i m e n t . . tIn
a c t tthe
o s t important
he m
i m p o r t a n t ffeature
most
e a t u r e oof
f this
n ffact
t h i s experiment
experiment
iis
s tthe
h e ffailure
ailure o
of
f any
a n y temperature
t e m p e r a t u r e xx flow
f l o w rate
r a t e combination
c o m b i n a t i o n to
produce
t o produce
ssignificant
i g n i f i c a n t growth.
growth.
l ' l o r t a l i t i e s during
d u r i n g the
Mortalities
t h e experiment
experiment w
e r e quite
q u i t e high
( T a b l e 2),
h i g h (Table
were
2 ) , and
and
w e r e somewhat
s o m e w h a higher
th i g h e r at
were
a t the
t h e higher
h i g h e r temperatures.
temperatures.
W e can
c a n speculate
s p e c u l a t e that
t h a t under
We
u n d e r conditions
c o n d i t i o n s that
that a
r e nutritionally
n u t r i t i o n a l l y inare
ina
d e q u a t e , as
a s our
g r o w t h data
o u r growth
d a t a show
adequate,
s h o w these
t h e s e to
b e , factors
t o be,
f a c t o r s such
s u c h as
a s high
high
ttemperature,
e m p e r a t u r e , .that
c o n t r i b u t e additional
a d d i t i o n a l stress
s t r e s s on
o n the
t h a t contribute
t h e animals
a n i m a l s increase
increase
ttheir
h e i r rrate
ate o
of
mortality
f m
ortal ity.
It
11
T a b l e 1.
l.
Table
P o r t Orford
0 r f o r d Experiment
E x p e r i m e n tI.
Port
l.
J a n . 16-March
l 5 - M a r c h12,
Jan.
1 2 , 1973.
1 9 7 3 . Change
C h a n g ein
in
w e t meat
initiat w
m e a t weight
w e i g h t ((initial
wet
et m
eatw
e i g h t == 00 .18
wet
meat
weight
g).
l B g)
( m l n i n / 5 0 ooysters)
F l o w (ml/miri/50
Flow
ysrers)
oC
T
e m p . °C
Temp
50
50
100
100
200
200
400
400
x
t100
+
.04
+00 01,
--0
0 . 01
01
+ 0 .05
05
+0
+ 0 .06
06
+0
+ 0 .04
04
+0
t155
-0.01
-001
--002
0. 02
0-o0
000
+0.02
+002
0.00
000
]B
18
0 . 00
00
0
--0
0 . 01
01
+ 0 .02
02
+0
- 0 .01
01
-0
0 . 00
00
0
2
211
+ 0 .01
01
+0
0
00
0 . 00
+
02
+00 .02
- 0 .01
0l
-0
+ 0 .01
01
+0
;
+ 0 .01
01
+0
- 0 .01
01
-O
+0.02
02
+0
+ 0 .04
04
+0
Table2
Table
2.
P o r t Orford
0 r f o r d Experiment
Port
E x p e r i m e n tl .
f
JJan
a n . 16-March
1 6 - t 4 a r c h12,
1 2 , 1973
1 9 7 3 . Total
T o t a l perper-
c e n t mortality
r n o r t a li t y over
cent
o v e r 40-day
4 0 - d a y experimental
e x p e r i m e n t a lperiod
period.
( m l/ n i n / 5 0 oysters)
F l o w (ml/min/50
Flow
oysters)
oC
T e m p . °C
Temp.
50
50
100
100
200
200
400
400
x
i
l10
0
25
26
26
26
30
30
28
28
28
28
l5
15
366
3
22
22
34
34
38
38
33
33
J188
28
28
40
40
40
40
46
46
39
39
21
21
32
32
34
34
54
54
58
58
45
x
31
3J
31
3l
1,0
40
43
43
12
12
E
x p e r i m e n t| - Newport
Experiment
Newport
I
_Objective
Olj-"c!:=
J a n . 23,
Jan.
2 3 , 1973-March
1 9 7 3 - M a r c18,
h
1 8 , 1973
1973
- To
p r o v i d e a growth
growth a
T o provide
and
with
ith
n d survival
s u r v i v a l comparison
c o m p a r i s o nw
( P o r t Orford).
o p e n - c o a s twaters
open-coast
w a t e r s (Port
0rford).
- Basically,
E,:sign B a s i c a l l y , what
w h a t we
w e attempted
a t t e m p t e d to
was
t o do
d o in
i n this
e x p e r i m e n twas
t h i s experiment
u p l i c a t e in
to d
p o r t i o n of
i n Newport
N e w p o r t aa portion
to
duplicate
o f the
t h e experimental
e x p e r i m e n t a l array
a r r a y that
w e had
had
t h a t we
in P
ort 0
rford a
n d to
in
Port
Orford
and
t o run
r u n an
a n experiment
e x p e r i m e n t concurrertly
P o r t .Orford
0r'ford
c o n c u r r e n t l y with
w i t h the
t h e Port
exper iment
experiment
T
he o
y s t e r s used
u s e d in
i n the
The
oysters
were
drawn
t h e experiment
experiment w
e r e randomly
randomly d
r a w n from
f r o m the
the
s a m e "pooled'
g r o u p as
same
a s the
t h e Port
P o r t Orford
0 r f o r d oysters
oysters.
" p o o l e d " group
placed
The
T h e oysters
o y s t e r s were
w e r e placed
iin
n eeach
( m o d i f i e d Heath
a c h oof
o u r stacks
f ffour
off five
stacks o
f i v e trays
t r a y s (modified
H e a t h incubators).
incubators).
Each
Each
sstack
t a c k received
( 1 0 o , 15°,
received w
a t e r of
water
o f aa different
d i f f e r e n t temperature
t e m p e r a t u r e(100,
l 5 o , 18°,
l 8 " , 2 21°C),
loC),
b
ut a
but
at
t the
t h e same
s a m eflow
f l o w rate.
rate.
s i n c e the
Since
water
the w
a t e r received
r e c e i v e d by
b y each
e a c h stack
s t a c k of
of
flovred d
t r a y s flowed
o w n from
f r o m one
o n e tray
trays
down
t r a y to
t o another,
a n o t h e r , only
o n l y the
t h e upper
u p p e r tray
i n aa
t r a y in
stack w
a s considered
c o n s i d e r e d comparable
stack
was
c o m p a r a b l e to
P o r t Orford
0 r f o r d experiment.
t o the
t h e Port
experiment.
Therefore,
Therefore,
g r o w t h measurements
o n l y growth
m e a s u r e m e n t smade
m a d e on
only
o n the
u p p e r tray
t h e upper
i n the
t r a y in
s t a c k are
a r e reported
reported
t h e stack
here
here.
T
he w
a t e r flow
f l o w rate
r a t e used
The
water
u s e d for
f o r each
e a c h temperature
t e m p e r a t u r e was
was I
1 , ,000
0 0 0 mmi/mm.
l/ m i n .
S
i n c e 125
1 2 5 ooysters
ysters w
ere u
Since
were
used
water
oyster
s e d in
i n the
per o
t h e first
f i r s t tray
t r a y the
the w
a t e r flow
f l o w per
yster
w
a s equivalent
e q u i v a l e n t to
( 8 mI/mini
h i g h e s t flow
t o the
t h e highest
f l o w rate
was
r a t e used
u s e d in
i n Port
P o r t Orford
0 r f o r d (8
m l/ m i n /
oyster).
oyster).
R e s uI t s - Growth
Results
G r o w t h in
i n this
t h i s experiment
e x p e r i m e n t was
w a s measured
m e a s u r e don
o n the
b a s i s of
t h e basis
o f ininccrease
r e a s e in
i n shell
s h e l l length
l e n g t h only.
only.
iin
n T
Table
able 3
3.
T h e results
results o
given
The
of
measurements
are
f these
these m
e a s u r e r n e n ta
s r e given
A s in
i n the
t h e Port
P o r t Orford
g r o w t h was
0 r f o r d experiment,
As
e x p e r i m e n t , growth
w a s slight
s l i g h t and
a n d not
not
c l e a r l y related
r e l a t e d to
clearly
t o temperature.
temperature.
-
13
13
T a b l e3.
Table
3.
Newport
Experiment I.
Newport Experiment
|.
Jan.
J a n . 223-March
J - H a r c h 18,
1 8 , 1973.
1913. S
growth
Shell
h e i l growth
(Water flow
a t four
at
f o u r temperatures.
t e m p e r a t u r e s . (Water
f low == 8 m
mi/mm/oyster).
l/min/oyster).
C h a n g ein
Change
in
I ength
length
(mt)
(mm)
Final
F
inal
Iength
length
('*)
(mm)
100
1
26.4
2
6.4
28.7
28.7
+2.3
+2.3
8
.7
8.7
15
15
248
2t+.8
271
2
7.1
+2.3
+23
93
9
.3
18
t8
266
26.6
283
28.3
+1.7
+17
64
6.\
21
21
2 5 .8
258
27.7
277
+l .9
+19
74
7.4
T
a b l e 4.
Table
4.
i ' l e w p o r tExperiment
E x p e ri m e n t I.
Newport
I.
Temp.
T e m p . oCC
Initial
Initial
length
I ength
(mm)
(mm)
Percent
Percent
iincrease
ncrease
JJan.
a n . 23-March
2 J - M a r c h18,
1 8 , 1973.
1 9 1 3 . Effect
E ff e c t of
of
t e m p e r a t u r eon
temperature
o n mortality.
m o r t aI i t y .
Temp
Temp. "C
C
Total
Tota I
mortal i ty
mortality
Percent
Percent
mortal i ty
mortality
10
t0
14
14
93
9.3
15
t5
53
53
35.3
35.3
]18B
57
57
38.0
38.0
21
21
73
73
487
48.7
t4
14
M o r t a l i t y data,
d a t a , given
g i v e n in
i n Table
T a b l e 4,
4 , show
s h o wan
Mortality
mortality
a n increase
i n c r e a s ein
in m
o r t a l i t y at
at
e l e v a t e d temperatures.
t e m p e r a t u r e s . This
elevated
p a t t e r n of
probably
T h i s pattern
o f mortality
m o r t a li t y was,
w a s , again,
d 9 a i n , probably
a
r e s p o n s eto
t o the
t h e stress
stress o
a response
off low
availability
with
l o w food
food a
v a i l a b i l i t y combined
c o m b i n e dw
i t h ininccreased
r e a s e d temperatures.
temperatures.
E x p e r i m e n tlII
l --Port
P o r t Orford
Experiment
Orford
A
pril 7
1 9 7 3 - J u n e22,
2 2 , 1973
1973
April
7,, 1973-June
O
bjective - T
h e second
pair o
Objective
s e c o n d pair
f e
xperiments w
a s essentially
The
of
experiments
was
e s s e n t i a l l y a repeat
repeat
pair.
o
f the
f i r s t pair.
t h e first
of
T
he o
b j e c t i v e s and
a n d design
d e s i g n were,
w e r e , with
The
objectives
w i t h few
f e w exceptions,
exceptions,
u n c h an g e d.
unchanged.
D
esign - A
Design
i n Experiment
Ass in
Experiment I b
ut w
ith m
i n o r improvements
but
with
minor
i m p r o v e m e n t sin
i n the
the
I
a
p p a r a t u s to
p r o v i d e improved
t o provide
apparatus
i m p r o v e dreliability.
reliability.
T h e oysters
o y s t e r s used
w e r e drawn
The
u s e d were
drawn
f r o r n the
g r o u p as
t h e same
s a m egroup
from
a s the
f i r s t experiment.
t h e first
experiment.
O y s t e r s used
u s e d in
Oysters
i n the
first
t h e first
experiment w
e r e not
n o t returned
r e t u r n e d to
p o o l e d group
group a
t o the
experiment
were
at
t h e pooled
t the
t h e termination
t e r m i n a t i o n of
of
t h e experiment.
e x p e r i n r e n t . So,
the
So, a
l t h o u g h the
t h e source
although
s o u r c e was
w a s the
t J r e same,
s a m e ,different
d i f f e r e n t oysters
oysters
v . r e r eused
u s e d in
were
i n the
t h e two
t w o experiments.
experiments
R e s u l t s - Table
Results
T a b l e 5 shows
s h o w s the
t h e change
c h a n g e in
in m
e a nw
mean
wet
weight
et w
e i g h t for
f o r each
e a c h of
of
tthe
h e l16
5 ccombinations
o m b i n a t i o n s of
o f temperature
t e m p e r a t u r e and
a n d flow
f l o w used
u s e d in
i n Experiment
E x p e r i m e n t lIt.
l.
The
The
resuits o
f the
t h e experiment
experiment w
e r e very
v e r y similar
s i m i l a r to
results
of
were
t o the
f i r s t Port
t h e first
P o r t Orford
Qrford
( c o m p a r eTables
e
x p e r i m e n t (compare
experiment
T a b l e s II a
nd 5
far a
e n e r a l relationships
s far
s g
and
5)
as
as
general
are
relationships a
) a
re
g r o w t h was
c o n c e r n e d , but
b u t growth
w a s somewhat
s o m e w h a better
tb e t t e r in
concerned,
i n the
t h e second
s e c o n dexperiment.
experiment.
As
As
i n tthe
irst e
h e ffirst
x p e r i m e n t , the
t h e combination
c o m b i n a t i o n of
in
experiment,
o f temperature
t e m p e r a t u r e and
a n d flow
f l o w that
that
y i e l d e d the
g r o w t h and
b e s t growth
t h e best
yielded
a n d the
p e r c e n t survival
( T a b l e 6)
t h e highest
h i g h e s t percent
s u r v i v a l (Table
6 ) was
was
tthe
h e lowest
l o w e s t temperature
t e i n p e r a t u r e and
a n d the
t h e highest
h i g h e s t flow
f l o w 10°C
1 O o Cx 400
m l / n i n / 5 0 oysters).
4 0 0 ml/min/5O
oysters).
i ' 1 e a tgrowth
g r o v t h showed
s h o w e da consistant
Meat
c o n s i s t a n t inverse
i n v e r s e relationship
r e l a t i o n s h i p with
w i t h temperature
t e m p e r a t u r e and
and
a direct
d i r e c t relationship
r e l a t i o n s h i p with
a
w i t h flow
f l o w rate
rate.
15
15
T a b l e5.
Table
5.
Port
P o r t Orford
0 r f o r d Experiment
E x p e r i m e nII.
tl l .
April
A p r i l 7-June
2 2 , 71973.
973,
/ - J u n e 22,
( g r o w t h ) iin
m e a nwet
w e t meat
m e a t weight
mean
w e i g h t (growth)
rams.
grams.
n g
C h a n g ein
Change
in
wet
meat
et m
lInitial
nitial w
eat
w e i g h t was
w a s0.22
g.
weight
0 . 2 2 g.
( m l/ n i n / 5 0 oysters)
Flow
F l o w (mI/rnin/50
oysters)
Temp.
T e m p .°C
"C
50
50
100
100
200
200
400
400
0
0 .00
00
- 0 . 03
03
-0
+
11
+00 .11
+
24
+00 .24
+
08
+00 .08
- 0 .05
05
-0
+
02
+00 .02
+
+00 .06
06
+
22
+00 .22
+ 0 .06
06
+0
18
1B
0.00
0
.00
0.00
0.00
+
0.03
+0.03
+
0.07
+0.07
+
0.03
+0.03
211
2
-0.05
-0.05
+
0.02
+0.02
-0.01
-0.01
+
0.07
+0.07
+
0 .0 l
+0.01
i
--0.03
0.03
+0.01
+0.01
+ 0 .0 5
+0.05
+ 0 . 15
+0.15
10
10
t5
15
T a b l e 6.
Table
6.
P o r t Orford
Port
0 r f o r d Experiment
E x p e r i m e nII.
tl l .
A p ri I 7-June
April
2 2 , 1973.
1973. P
Percent
ercent
7 - J u n e22,
r n o r t a li t y for
f o r each
mortality
e a c h of
o f the
t h e 16
I 5 temperature
t e m p e r a t u r exx flow
f l o w combinations
combinations
used.
used.
( m l/ n i n / 5 0 oysters)
F l o w (ml/min/50
Flow
oysters)
T e m p . °C
Temp.
"C
50
50
100
100
200
200
400
400
10
10
16
16
20
20
22
22
16
16
1g
19
155
1
41,
\4
30
30
38
38
40
40
38
38
l18
8
80
80
70
70
66
66
46
45
66
66
21
21
74
74
88
BB
68
68
66
66
74
74
i
54
54
52
52
49
49
42
42
x
16
16
M
ortal ities w
u i t e high
ere q
high a
Mortalities
were
quite
att the
t h e two
t w o high
h i g h temperatures,
t e m p e r a t u r e s , particuparticuIarly a
t the
t h e lower
l o w e r water
w a t e r flows.
larly
at
flows.
T
h e indications
i n d i c a t i o n s are
a r e that
t h a t this
The
t h i s extreme
extreme
m
o r t a l i t y is
p l o t t i n g growth
i s aa stress
s t r e s s phenomenon.
p h e n o m e n o n . Plotting
mortality
g r o w t h rate
r a t e against
a g a i n s t water
water
( F i g . 1)
f l o w (Fig.
l ) shows
s h o w s that
flow
that e
ven o
u r highest
h i g h e s t flow
f l o w rate
r a t e ccannot
a n n o t be
even
our
b e cconsidered
onsidered
b
b e excess.
excess.
bee be
E v e n at
a t the
t h e lowest
l o w e s t temperature
Even
t e m p e r a t u r e there
t h e r e is
i s nno
o indication
i n d i c a t i o n from
from
o u r data
d a t a that
t h a t 400
4 0 0 ml/minI5O
m l / m i n / s O oysters
our
o y s t e r s is
is a
a sufficient
s u f f i c i e n t volume
v o l u m e to
t o support
support
maximum
maximum
growth.
Erowth.
\ d e may
m a y surmise,
s u r m i s e , then,
t h e n , that
We
t h a t at
a t higher
h i g h e r temperatures
t e m p e r a t u r e s the
the
o y s t e r s were
w e r e receiving
r e c e i v i n g an
a n inadequate
oysters
i n a d e q u a t e water
w a t e r flow
f l o w and
a n d were
w e r e further
f u r t h e r stressed
stressed
by e
l e v a t e d temperatures.
by
elevated
t e m p e r a t u r e s . This
T h i s stress
s t r e s s combination
c o m b i n a t i o n was
w a s reflected
r e f l e c t e d in
i n inincreased m
o r t a l i t y and
a n d reduced
r e d u c e d growth.
growth
creased
mortality
f t sseems
e e m s ffrom
r o m these
these e
x p e r i m e n t s that
It
experiments
t h a t the
w a t e r flow
t h e water
f l o w data
d a t a appearing
appearing
i n tthe
h e literature
I i t e r a t u r e and
in
a n d around
around w
h i c h the
t h e experiments
e x p e r i m e n . t swere
w e r e designed,
which
d e s i g n e d , grossly
grossly
u n d e r e s t i m a t e the
t h e water
w a t e r requirements
underestimate
r e q u i r e m e n t s of
o f oysters
o y s t e r s in
i n an
a n open
o p e n coastal
c o a s t a l localocation.
tion.
er iment
Experiment
I
I
Newport
March 30-June 22, 1973
O
bjective - A
Objective
i n Experiment
Ass in
E x p e r i m e n t | - Newport
Newport.
I
D e s i g n - With
Design
}{ith m
i n o r improvements,
i m p r o v e m e n t s ,unchanged
minor
u n c h a n g e dfrom
f r o m Experiment
E x p e r i m e n t | - Newport.
Newport.
I
U
n l i k e Experiment
E x p e r i m e n tI,
Unlike
l, m
eat w
e i g h t data
data w
e r e taken
meat
weight
were
t a k e n for
f o r this
t h i s experiment
e x p e r i m e n t to
to
p r o v i d e a better
b e t t e r comparison
provide
c o m p a r i s o nwith
p o r t Orford.
w i t h Experiment
E x p e r i m e n tII
I I - Port
Or.ford.
T
h i s experiment,
e x p e r i r n e n t , again
d g d i n done
d o n e in
This
i n modified
modif ied H
e a t h Incubators,
I n c u b a t o r s , utilized
Heath
util ized
sstacks
tacks o
f three
t h r e e trays
of
t r a y s at
a t each
e a c h ttemperature.
emperature.
'125
o
f seawater
s e a w a t e r for
f o r 125 animals/tray.
of
animals/tray.
E
a c h stack
s t a c k received
r e c e i v e d II l1/mm
Each
/min
T h e water
p a s s e d through
w a t e r passed
t h r o u g h tray
The
t r a y II before
before
e n t e r i n g tray
t r a y 2,
2 , and
entering
a n d through
t h r o u g h tray
t r a y 22 before
b e f o r e entering
e n t e r i n g tray
t r a y 3.
l.
E x p e r i m e n t I,
l, o
n l y the
Experiment
only
t h e top
( t r a y 1)
t o p ttray
r a y (tray
t)
A
Ass in
in
iis
s ccomparable,
o m p a r a b r e , therefore,
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ro
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oor\
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The oysters had a mean wet meat weight of 0 22 g at the start of the experiment
o-c
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Water Flow Rate (ml/min/50 oysters)
oqc)
o+rrtsE
oo
Port Orford Experiment II, April 7-June 22, 1973
held at four temperatures
400
350
300
250
200
150
100
50
I
I
I
------- -
--- C,
O
Relationship between water flow rate and change in wet meat weight of oysters
Figure 1
(J(J(-)()
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A 18°C
+0.25
-0 05
t8
cconditions
o n d i t i o n s established
e s t a b l i s h e d in
i n Port
P o r t Orford.
Orford.
g r o w t h and
R e s u l t s of
Results
a n d survival
o f growth
survival
d e t e r m i n a t i o n for
f o r the
t h e two
t h t o lower
l o w e r trays
a t each
a r e included
included
determination
t r a y s at
e a c h temperature
t e r n p e r a t u r e are
h e r e to
t o show,
s h o w , aas
s w
o n c l u d e d , that
u l t u r e ssystem
here
wee cconcluded,
t h a t this
t h i s ccascade
t y p e oof
f cculture
ystern
a s c a d e type
robably n
i s pprobably
o t aan
n e
f f i c i e n t design
is
not
efficient
d e s i g n for
f o r oyster
o y s t e r culture.
culture.
- G
R
esults r o w t h ddata
( f a U t e 77)
a t a ffrom
r o m tthis
x p e r i m e n t (Table
Results
Growth
h i s eexperiment
h o w ssome
ome
) sshow
iimportant
m p o r t a n t ddifferences
ifferences b
etween o
u r Newport
N e w p o r t and
a n d Port
P o r t Orford
w a t e r sources
between
our
O r f o r d water
sources.
G r o w t h in
i n Experiment
E x p e r i m e n tII
l l was
Growth
w a s considerably
p r e v i o u sexperic o n s i d e r a b l y better
b e t t e r than
t h a n in
i n previous
experi( c o m p a r eTables
m e n t s (compare
T a b l e s 3 and
a n d 7)
w a s certainly
growth
a n d was
c e r t a i n l y better
ments
b e t t e r than
t h a n the
t h e growth
7 ) and
o b s e r v e d in
i n our
o u r concurrent
c o n c u r r e n t Experiment
observed
E x p e r i m e n tII
ll
a n d 8)
8).
5 and
( c o m p a r eTables
in P
o r t Orford
0 r f o r d (compare
in
Port
Tables
S
ince o
t h e r factors
(temperaf a c t o r s remained
r e m a i n e drelatively
r e l a t i v e l y unchanged
Since
other
u n c h a n g e d(tempera-
t u r e s , flows,
f l o w s , etc.)
e t c . ) the
g r o w t h was
t h e improved
i m p r o v e dgrowth
p r o b a b l y due
w a s probably
tures,
d u e to
t o an
increase
a n increase
i n tthe
h e ffood
o o d ccontent
o n t e n t oof
f the
in
water
t h e Newport
Newportw
a t e r during
d u r i n g the
s p r i n g months.
t h e spring
months.
( f a U t e 9)
N o t i c e (Table
t h a t the
a p p a r e n t increase
t h e apparent
i n c r e a s e in
Notice
i n natural
n a t u r a l food
was
9 ) that
f o o d was
a
l s o reflected
r e f l e c t e d by
( c o m p a r eTables
b y a significant
s i g n i f i c a n t reduction
also
mortality
r e d u c t i o n in
in m
o r t a l i t y (compare
Tables
4 and
a n d 9).
9).
K
e e p i n g in
in m
i n d that
w a t e r flow
t h a t the
Keeping
mind
t h e water
f l o w in
i n these
t h e s e experiments
e x p e r i r n e n t swas
was
f r o m tray
from
t r a y II to
t o tray
t r a y 2,
2 , etc.
e t c . further
f u r t h e r evidence
e v i d e n c e of
o f the
e f f e c t s of
f o o d and
t h e effects
o f food
and
ttemperature
e m p e r a t u r e stress
p r o v i d e d in
s t r e s s is
i s provided
i n Table
T a b l e 99 .
great
N o t e , for
Note,
f o r example,
e x a m p l e , the
t h e great
d
i f f e r e n c e in
in m
o r t a l i t y between
b e t w e e n the
p o s i t i o n , in
f i r s t tray
difference
mortality
which
t h e first
in w
t r a y position,
h i c h ffood
ood
w
a s at
a t least
l e a s t adequate
a d e q u a t e for
g r o w t h , and
f o r growth,
was
positions.
a n d subsequent
s u b s e q u e n t tray
t r a y positions
T a b l e 99
Table
a l s o shows
s h o w s an
a n added
a d d e d stress
also
s t r e s s from
i r o * elevated temperatures
t e m p e r a t u r e s so
s o that
t h a t the
t h e least
least
"levated
g r o w t h aand
n d hhighest
ighest m
o r " t a il t y iis
growth
mortality
s f found
o u n d aat
t t the
i g h e s t t etemperaturel0C)
h e hhighest
m p e r a t u r e8 l " c )
a n d the
t h e lowest
position.
l b w e s t tray
and
t r a y position.
Spat
Experiment
Spat E
x p e r i m e n t | - Port
P o r t Orford
Orford
I
H a y 27-June
2 7 - J u n e24,
May
2 4 , 1973
1973
- T
0
bjective e t e r m i n e the
Objective
Too d
determine
of
t h e influence
i nfl uence o
f temperature
t e n r p e r a t u r e on
o n shell
shel I
g
rowth a
n d survival
s u r v i v a l of
growth
and
o f oyster
o y s t e r spat
s p a t held
h e l d in
i n awater
a w a t e r flow
f l o w rate
r a t e considered
considered
19
19
T
able 7 .
Table
N
e w p o r tExperiment
E x p e r i m e nii
tl l .
Newport
H a r c h 30-June
March
2 2 , 1973
1 9 7 3 . Shell
growth
S h e l l growth
3 a - J u n e22,
( l e n g t h iin
n m
m ) . Flow
mm).
F l o w of
o f 11/rninIl25
I l / m i n / 1 2 5 oysters.
(length
oysters.
C o m p a r a b lwith
eith
w
Comparable
h
i g h e s t fflow
l o w rate
r a t e in
O r f o r d Experiments
(8 m
in P
o r t Orford
highest
Port
E x p e r i m e n t st and
a n d II
l l (8
l/
ml!
I
m i n / o y s t e r )and
a n dwith
with N
mm/oyster)
e w p o r tExperiment
E x p e r i m e nI.
tl .
Newport
oC
Temp. C
Temp.
Initial
Initial
I ength
length
Final
Final
I ength
length
(mm)
(mm)
Increase
Increase
(mr)
rnmj
(mm)
(mm)
Percent
Percent
iincrease
ncrease
10
10
2
6.4
264
320
32.0
56
5.6
2
21l
15
15
2
6.1
261
325
32.5
6.4
64
25
25
18
18
2 5 1. 1
25
31
3l
.1
1
6 .00
6
24
24
2
211
25.6
256
301
3 0 .I
4.5
45
1B
18
T a b l e8.
8.
Table
lNewport
{ e w p o r t Experiment
E x p e r i m e n t II.
ll.
lMarch
' ' l a r c h30-June
2 2 , 1973.
1 9 7 3 . Change
i n wet
C h a n g ein
wet
J 0 - J u n e 22,
m e a t weights,
w e i g h t s , in
i n grams,
g r a m s , 'as
meat
i n f l u e n c e d by
a s influenced
b y temperature
t e m p e r a t u r eand
a n d tray
tray
position.
position.
l J a t e r flow
Water
w a s from
f l o w was
f r o m tray
through3
t r a y I1 through
i n sequence
s e q u e n c eat
at
J in
e
a c h temperature
each
temperature.
T r a y Position
Position
Tray
oC
T e m p . °C
Temp.
I
2
3
TO
10
+O.22
+022
+0.08
+008
--003
0.03
t155
+o'32
+0.32
+0.02
+0.02
-0.04
-0.04
1B
18
+0.30
+0.30
0.00
0.00
+0.02
+0.02
2'l
21
+
0.35
+0.35
+0.08
+0.08
-0.07
-0.07
20
20
T
a b l e 9.
Table
9.
N e w p o r tExperiment
E x p e r i m e n11.
tI l .
Newport
lMarch
' l a r c h30-June
1 9 7 3 . Percent
Percent
2 2 , 1973.
J O - J u n e22,
a s influenced
i n f l u e n c e d by
position.
m
o r t a l i t y as
b y temperature
t e m p e r a t u r eand
t r a y position.
mortality
a n d tray
p o si t i o n
T
r a y position
Tray
oC
T
e m p . °C
Temp.
1
2
3
l0
10
t3
13
30
30
28
28
2t+
24
t155
14
14
14
4\
42
42
33
33
t188
1
144
50
5o
48
48
37
37
2
211
t144
68
68
86
86
56
56
i
t14
4
1,8
48
51
51
2l
21
e e
tto
o b
x c e s s for
f o r their
t h e i r requirements.
requirements.
be
excess
p r o v i d e a comparison
T o provide
i t h the
c o m p a r i s o nw
To
with
the
g
rowth o
f larger,
l a r g e r , single
s i n g l e oysters
o y s t e r s held
held.u
n d e r identical
i d e n t i c a l conditions
growth
of
under
c o n d i t i o n s at
a t the
the
s a r n etime,
t i m e , and,
a n d , similarly,
s i m i l a r l y , with
w i t h spat
b e i n g grown
g r o w nin
s p a t being
same
i n Newport.
Newport.
!Desiq
"t_lln
- Two
T w o hundred
h u n d r e d spat
t t a c h e d to
spat a
t o flat
pieces w
attached
were
f l a t shell
ere
s h e l I pieces
s e l e c t e d for
f o r their
t h e i r relatively
r e l a t i v e l y uniform
u n i f o r m size
s i z e and
selected
a n d even
d i s t r i b u t i o n on
e v e n distribution
o n the
the
shells.
shells
A I I other
o t h e r spat
s p a t were
w e r e removed
r e r n o v e dfrom
f r o m the
All
t h e shells
shells.
pieces
sShell
h e l l pteces
h o l d i n g aa total
t o t a l of
o f 50
s p a t were
holding
w e r e 'placed
p l a c e d in
i n sshallow
h a i l o w trays
5 0 spat
receiving
t r a y s receiving
'400
4 0 0 ni/mm
m l , r ' m i nat
a t each
e a c h of
o f four
f o u r temperatures,
t e m p e r a t u r e s , 100,
l 0 o , 15°,
l 5 o , 18°,
1 8 o , and
a n d 21°C
Zl"C.
w e e k l y measurements
m e a s u r e m e n t swere
w e r e made
m a d eof
o f the
l e n g t h and
t h e length
a n d width
w i d t h of
Weekly
a l l of
o f all
o f the
t h e 50
50
sspat
p a t aat
t each
e a c h temperature
temperature
R e s u l t s - Growth
G r o w t h aand
nd m
( t a b t e 10
Results
o r t a l i t y ddata
o r . / . t h i s experiment
a t a fforthis
e x p e r i m e n t(Table
mortality
lO
a n d Fig.
F i g . 2)
2 ) shows
s h o w sexactly
e x a c t l y the
and
t h e opposite
o p p o s i t e relationship
r e l a t i o n s h i p found
w i t h larger
f o u n d with
larger
o y s t e r s keDt
k e p t at
a t Port
P o r t Orford
( t a b l e 5)
o r f o r d at
oysters
a t the
t h e same
s a m etime
t i m e (Table
5).
T h e data
d a t aindiindiThe
ccate
a t e that
t h a t the
t h e shell
s h e l l growth
g r o w t h of
o f spat
s p a t can
c a n be
b e enhanced
e n h a n c e dconsiderably
c o n s i d e r a b l y by
by
e l e v a t e d temperatures,
t e m p e r a t u r e s , and
elevated
a n d that
that a
s long
long a
as
as
are
adequate
s flows
f l o w s ' ((food)
food) a
re a
dequate
survival
survival
i s nnot
o t aadversely
dversely a
f f e c t e d by
b y the
is
affected
t h e higher
h i g h e r temperatures
temperatures.
R e c a l l that
t h a t the
t h e larger
l a r g e r oysters
o y s t e r s being
b e i n g held
Recall
h e l d under
u n d e r the
t h e same
s a m e conditions
conditions
a t the
t h e same
s a m etime
t i m e showed
s h o w e dlittle
l i t t l e or
at
o r no
n o shell
g r o w t h and
s h e l l growth
a n d suffered
s u f f e r e d high
high
m o r t a l i t i e s at
a t higher
h i g h e r temperatures.
mortalities
temperatures.
p o s i t i v e effect
T h e positive
e f f e c t of
The
o f temperature
temperature
o n the
t h e smaller
s m a l l e r oyster
o y s t e r lends
l e n d s support
s u p p o r t to
on
p r e v i o u s statement
t o our
o u r previous
s t a t e m e n t that
t h a t the
the
n e g a t i v e influence
i n f l u e n c e of
negative
o f elevated
e l e v a t e d temperatures
t e m p e r a t u r e s on
o n the
t h e larger
l a r g e r oysters
o y s t e r s was
was
a s s o c i a t e d with
w i t h an
a n inadequate
i n a d e q u a t e food
associated
f o o d supply,
s u p p l y , and
and w
a s not
s i m p l e temperawas
n o t a simple
temperat u r e effect.
ture
effect.
22
22
Table
T
a b l e 10.
10.
Port
P o r t Orford
S p a t Experiment
O r f o n dSpat
E x p e r i m e nI.
tl .
M
a y27-June
May
1 9 7 3 . Shell
2 4 , 1973.
2 / - J u n e 24,
Shell
g
r o w t h and
m o r t a l i t y of
growth
a n d mortality
o f attached
a t t a c h e d spat
s p a t as
b y tempa s influenced
i n f l u e n c e d by
temperature.
e
rature.
F
I
F l o w rate
Flow
mlIminI5O
r a t e of
o f 400
400 m
l . / m i n / 5 0spat.
spat.
Values
V
a lu e s a
are
means
re m
eans
easurements.
off 50
measurements.
o
50 m
d
a
I
t
Final
Final
Percent
Percent
increase
i ncrease
Percent
Percent
mortality
inorta I i ty
1
.9
1.9
40
40
6
6
9.3
9.3
5.2
5.2
127
127
10
t0
4.1
4
.1
10.3
10.3
6
6.2
.2
1
5r
151
2
2
4.1
4
.1
10.5
10.5
6.4
5.\
156
156
0
0
Temp. "C
Temp.
C
lInitial
nitial
Ilength
ength
100
1
length
I ength
IIncrease
ncrease
(nrn)
(mm)
4
.7
4.7
6.6
6
.6
155
1
4.1
4
.1
18
18
21
21
/
T
t
l
i
l
t
T
E.
\
<t{*
t-r.
g4
"i
'j
T
a b l e 11.
N e w p o r Spat
tS p a t Experiment
Table
1 1 . Newport
E x p e r i m e nI.
tf .
M a y25-June
2 ! - J u n e 22,
2 2 , 1973.
1 9 7 3 . Shell
May
S h e lI
g r o w t h and
and m
o r t a l i t y of
growth
mortality
o f attached
a t t a c h e d spat
s p a t as
a s influenced
i n f l u e n c e d by
b y temptmrperature.
erature.
F
l o w rate
Flow
r a t e of
m t/ m i n / S ospat.
o f 400
4 O Oml/min/50
spat.
V a l u e s are
Values
a r e means
means
measurements.
of
o f 50
5 0 measurements.
Percent
Percent
increase
i ncrease
Percent
mortality
mortal i ty
2.0
2.0
54
5t+
2
2
5.9
5.9
2.2
2.2
59
59
5
5
3.9
3.9
6.7
6
.1
2.8
2.8
71
71
0
0
3.7
3.7
5.8
5.8
2.1
2.1
56
56
2
2
lnitial
Initial
Final
F
inal
length
I e n gt h
10
t0
3.7
3.1
5.7
5.7
15
15
3.7
3.7
18
18
21
21
Temp.
emp. oC
length
Iength
IIncrease
ncrease
(nnn)
(rn)
!
\
t
I
E
I
t
!-
.l-,
-f
(\r\
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12
10
May 25-June 22, 1973
length) held in Port Orford and Newport
22
20
18
16
11
-$L.O
Relationship between temperature and shell growth of oyster spat (about 4 mm initial
Figure 2
rF
l-
o
l.n
.
3
-;
-C
U)
\O
4J
0)
-c
_1
C
4)
C
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4)
(Aep rad
U
L
or-
Newport
24
24
Spat Experiment
I
Newport
May 22-June 24, 1973
O b j e c t i v e - As
A s in
i n Port
P o r t Orford
Objective
0 r f o r d Spat
S p a t Experiment
E x p e r i m e nI.
tl .
D e s - i g n- A
i n Port
Design
P o r t Orford
0 r f o r d Spat
S p a t Experiment
Ass in
E x p e r i m e n tI.
t.
S
p a t used
used w
e r e taken
Spat
were
taken
f r o m r . , g same
from
s a f f i estock
s t o c k and
a n d at
a t the
t h e same
s a m etime
t i m e as
a s the
P o r t Orford
O r f o r d experiment
t h e Port
o(periment.
.
R
e s u l t s - sSpat
r o w t h in
pat g
Results
( r a u t e 11
i n this
t h i s experiment
e x p e r i m e n t(Table
a n d Fig
F i g . 2)
growth
l l and
z)
sshowed
h o w e dthe
g e n e r a l trend
t h e same
s a m egeneral
trend a
N e w p o r Experiment
tE x p e r i m e nII,
tl l , which
w h i c hwas
w a sconconass Newport
d u c t e d concurrently
c o n c u r r e n t l ywith
( r a u te 7)
w i t h larger
l a r g e r oysters
o y s t e r s (Table
ducted
il.
port
u n l i k e the
t h e Port
Unlike
0 r f o r d spat
s p a t experiment,
e x p e r i m e n t ,the
t h e Newport
N e w p o r experiment
te x p e r i m e ndid
Orford
td i d not
n o t show
particus h o wany
a n y particurowth a
l a r ggrowth
d v a n t a g edue
d u e to
lar
advantage
t o elevated
e l e v a t e d temperatures
t e r n p e r a t u r e s . On
0 n the
o t h e r hand
t h e other
hand
tthere
here w
as n
v i d e n c eo
g r o w t h or
was
noo e
evidence
off reduced
r e d u c e dgrowth
o r increased
i n c r e a s e dmortality
m o r t a l i t y at
a t higher
higher
temperatures.
temperatures.
Experiment III
Newport
Oct. 11-Dec. 15, 1973
I n aan
n eeffort
f f o r t tto
o refine
r e f i n e oour
In
u r estimate
e s t i m a t e of
o f the
t h e temperature
t e m p e r a t u r ex water
w a t e r flow
flow
x oyster
o y s t e r growth
g r o w t hrelationships
r e l a t i o n s h i p s that
t h a t have
p r e v i o u s l y discussed,
h a v ebeen
b e e npreviously
x
d i s c u s s e d ,we
we
iinitiated
n i t i a t e d aa nnew
e w sseriesof
e r i e s o f experiments
e x p e r i m e n tin
si n Newport
N e w p o rin
ti n the
f a l l of
t h e fall
o f 1973.
1973.
T h e emphasis
e m p h a s i sin
i n this
t h i s series
The
s e r i e s of
o f experiments
e x p e r i m e n t swas
w a s on
o n improving
i m p r o v i n gour
measureo u r measurem
e n t of
g r o w t h and
o f oyster
o y s t e r growth
a n d on
o n efforts
e f f o r t s to
t o assess
a s s e s s the
ment
of
f o o d content
t h e food
content o
f the
the
w a t e r by
by m
e a s u r i n gcertain
c e r t a i n parameters
p a r a m e t e r directly
sd i r e c t l y .
water
measuring
O b j e c t i v e - The
T h e experiment
Objective
e x p e r i m e n t consists
c o n s i s t s of
o f aa number
p a r t s each
n u m b e rof
o f parts
e a c h having
having
i t s oown
w n oobjective
b j e c t i v e aand
its
n d ccontribution
o n t r i b u t i o n to
g e n e r a l purpose
t o the
t h e more
m o r e general
p u r p o s e of
o f the
the
e
xperiment.
experiment
T
h e oobjective
b j e c t i v e of
o f the
e x p e r i m e n t as
t h e experiment
The
a s aa whole
w h o l e vwas
r a s to
provide
t o provide
d
a t a that
e r m i t improved
that w
ill p
i m p r o v e d ddefinition
data
will
permit
e f i n i t i o n oof
f the
t h e water
w a t e r flow
f l o w requirements
requirements
o f oysters
o y s t e r s at
a t various
v a r i o u s temperatures
of
temperatures.
25
25
D e si g n - The
Design
The e
x p e r i m e n t consisted
c o n s i s t e d basically
b a s i c a I I y oof
separate
experiment
t r n r oseparate
f two
f a c t o r i a l designs
designs.
factorial
T h e first
f i r s t of
( l l " c , 15°C,
o f these
t h e s e was
w a s aa temperature
The
l5oc,
t e m p e r a t u r e(11°C,
20'c) x
( 1 0 0 , 200,
x water
w a t e r flow
f l o w (100,
20°C)
2 0 0 , 400,
4 0 0 , 800
8 0 0 ml/min/25
m l / m i n / 2 5 oysters)
factorial
o y s t e r s ' ) factorial
I
design.
design.
N o t e that
t h a t the
t h e water
v r a t e r flows
Note
p e r oyster
f l o w s per
o y s t e r used
u s e d in
i n this
experiment
t h i s experiment
a
r e a ' , r l uuch
ch a
are
4 times
g r e a t e r than
t i m e s greater
p r e v i o u s l y used
ass 4
t h a n those
t h o s e previously
u s e d for
f o r oysters
oysters
that w
e r e larger
l a r g e r than
t h a n the
t h e oysters
that
were
o y s t e r s used
u s e d here
here.
l n tthe
h e ssecond
e c o n d factorial
f a c t o r i a l design,
In
d e s ! g n , water
w a t e r entering
e n t e r i n g aa portion
p o r t i o n of
o f experiexperim e n t a l array
a r r a y was
p r e f i l t e r e d to
w a s prefiltered
t o about
a b o u t 5p
mental
w i t h aa polypropylene
p o l y p r o p y l e n e filter
5 u with
f i l t e r bag
bag.
T h e filtered
f i l t e r e d water
w a t e r was
w a s then
The
t h e n remixed
r e m i x e d with
l v i t h unfilteredwater
u n f i l t e r e d w a t e r to
produce
t o produce
f o u r filtered
filtered:
four
u
n f i l t e r e d ratios
r a t i o s -unfiltered
ffiltered,
iltered, 0
o % filtered)
filtered).
( l 0 O Z filtered,
f i l t e r e d , 7 575
7o
(100°/a
f i l t e r e d , 50
filtered,
SO%
T h e four
f o u r water
w a t e r types
types w
ere m
The
were
maintained
a i n t a i n e d at
a t three
three
( t t ' c , 15°C,
t e m p e r a t u r e s (11°C,
1 5 o c , 20°C)
p r o d u c e a filtration
2 0 o c ) to
temperatures
t o produce
filtration
temperature
x temperature
f a c t o r i a l design.
design.
factorial
W a t e r flow
f l o w was
w a s a constant
c o n s t a n t 800
Water
8 0 0 ml!min/20
m l / m i n / 2 0 oysters
o y s t e r s re
re-
g
a r d l e s s of
o f the
t h e filtered:
f i I t e r e d : unfiltered
gardless
u n f i I t e r e d ratio.
ratio.
T h e otjective
o b j e c t i v e of
o f the
The
experiment
t h e filtration
filtration
e x p e r i m e n t was
w a s to
t o vary
v a r y the
t h e food
food
s u p p l i e d to
t o the
t h e oysters
o y s t e r s by
supplied
b y reducing
r e d u c i n g it
i t without
without a
l t e r i n g the
a t e r flow
the w
altering
water
flow
rrate
ate.
l n oorder
r d e r tto
o m
e a s u r e the
In
measure
t h e effectiveness
e f f e c t i v e n e s s of
o f the
filtration
procedure
t h e filtration
procedure
w
o n i t o r e d the
t h e following
f o l l o w i n g parameters
p a r a m e t e r stwice
wee m
monitored
t w i c e weekly:
weekly:
carbon.
carbon.
l ) Total
T o t a l organic
organic
1)
T h e samples
s a m p l e s were
w e r e preserved
p r e s e r v e d and
The
a n d taken
t a k e n to
t o the
t h e Environmental
Environmental
P
rotection A
g e n c y laboratory
l a b o r a t o r y in
i n Corvallis.
Protection
Agency
corval I is.
T o t a l organic
o r g a . n i c carbon
Total
c a r b o n was
was
d e t e r m i n e d on
o n 33 subsamples
s u b s a m p l e sfrom
f r o m each
e a c h sample
determined
s a m p l eby
l { r . Bill
b y Mr.
B i l l Griffis
G r i f f i s of
o f the
the
E
P Au
sing a
n Oceanography
O c e a n o g r a p h yInternational,
EPA
using
an
l n t e r n a t i o n a l , model
m o d e l 0524B
o 5 z 4 } Carbon
c a r b o n Analyzer
Analyzer .
2 ) Particulate
P a r t i c u l a t e chlorophyll
2)
c h l o r o p h y l l was
w a s determined
d e t e r m i n e d using
u s i n g samples
s a m p l e s obtained
o b t a i n e d conconc u r r e n t l y with
w i t h the
t h e carbon
c a r b o n samples.
currently
s a m p l e s . Standard
S t a n d a r d acetone
a c e t o n e extraction
e x t r a c t i o n methods
methods
w
e r e used.
used.
were
T
h e cchlorophyll
h l o r o p h y l I values
The
v a l u e s were
w e r e intended
i n t e n d e d to
p r o v i d e an
t o provide
a n estimate
estimat,e
o
f living
I i v i n g phytoplankton.
phytoplankton
of
26
i v e n in
R e s u l t s - The
ata a
re g
Results
analysis
and
data
are
given
T h e ccarbon
arbon a
n d cchlorophyll
hlorophyll d
in
nalysis a
'12.
T a b l e 12.
Table
r e d u c e d the
These d
a t a show
f i l t r a t i o n reduced
These
data
s h o w that
f i v e - m i c r o n filtration
t h a t the
t h e five-micron
the
o
r g a n i c ccarbon
y oonly
a r b o n bby
n l y 115while
V 551.
organic
was
5 %w h i l e the
a s reduced
chlorophyll w
r e d u c e d bby
t h e chlorophyll
t%.
\ ^ l ecan
c a n conclude
c o n c l u d e from
f r o m these
t h e s e data
d a t a that
We
t h a t most
m o s t of
o f the
o r g a n i c carbon
c a r b o n in
i n our
our
t h e organic
w a t e r source
w a s dissolved,
d i s s o l v e d , colloidal,
s o u r c e was
p a r t i c l e size
water
c o l l o i d a l , or
o r of
o f a particle
l e s s than
s i z e less
than
f i v e microns
five
microns.
s h o u l d be
should
be
A l I of
o f this
t h i s organic
All
materials,
o r g a n i c carbon,
c a r b o n , even
dissolved m
aterials,
e v e n the
t h e dissolved
c o n s i d e r e d a potential
p o t e n t i a l food
considered
f o o d source
s o u r c e for
f o r oysters.
oysters.
p h y l l data
d a t a indicate,
i n d i c a t e , as
a s might
phyll
m i g h t be
b e expected,
e x p e c t e d , that
chlorophyll
t h a t chlorophyll
(Phytoplankton).
w
i t h particulate
p a r t i c u l a t e matter
with
m a t t e r (Phyl-oplankton)
The
T
h e chlorochloro-
is a
is
associated
ssociated
f u r t h e r show
The
d a t a further
s h o w that
T h e data
that
chlorophyll a
phytoplankton d
n d therefore
t h e r e f o r e living
chlorophyll
and
did
l i v i n g phytoplankton
i d not
n o t cconstitute
onstitute a
ercentage o
large p
f the
t h e total
w a t e r source.
source.
large
percentage
of
t o t a l organic
o r g a n i c carbon
c a r : b o nin
i n our
o u r water
This
This
experiment w
a s cconducted
onducted d
hytoplankton
ear w
experiment
was
during
when
phytoplankton
u r i n g a time
f . t the
h e yyear
hen p
t i r n e oof
d
e n s i t i e s could
b e expected
c o u l d be
e x p e c t e d to
b e low
densities
l o w in
i n Yaquina
t o be
Y a q u i n aBay.
Bay.
But,
B
u t , the
t h e fact
f a c t is
is
( f a U t e 13).
the
t h e oyster
oysters d
i d show
s h o u rincreases
i n c r e a s e s in
did
i n meat
m e a t weight
w e i g h t (Table
13).
This
T h i s may
mean
m a y mean
t h a t they
e r e able
they w
a b l e to
that
were
t o utilize
u t i l i z e organic
o r g a n i c carbon
c a r b o n from
f r o m sources
s o u r c e s other
o t h e r than
than
phytoplankton.
I i v i n g phytoplankton.
living
g r o w t h results
( f a U t e13,
T h e growth
r e s u l t s for
The
f o r the
f l o w xx temperature
t h e flow
t e m p e r a t u r eexperiment
e x p e r i m e n t(Table
'13,
F
is. 3
Fig.
3)
s h o w a number
n u m b e rof
o f significant
features.
s i g n i f i c a n t features.
) show
Unlike
U n l i k e most
m o s t of
o f our
our
p
r e v i o u s studies,
s t u d i e s , excellent
g r o w t h was
e x c e l l e n t meat
w a s obtained
previous
m e a t growth
a t elevated
e l e v a t e d temperao b t a i n e d at
temperattures.
ures.
K
e e p in
in m
i n d that
p e r oyster
Keep
mind
wee used
that w
u s e d water
w a t e r flow
f l o w rates
r a t e s that
o n aa per
oyster
t h a t on
w e i g h t basis
b a s i s were
g r e a t e r than
w e r e as
m u c h as
previously
weight
a s much
a s eight
e i g h t times
t i m e s greater
w e had
t h a n any
a n y we
h a d previously
used.
used.
g r o w t h curves
T h e leveling
l e v e l i n g off
off o
F i g . 3 indicates
The
of
of
f the
t h e growth
curves o
f Fig.
i n d i c a t e s that
t h a t oour
ur
( i . . . further
h i g h e s t flow
f l o w was
w a s approaching
a p p r o a c h i n g excess
highest
f u r t h e r increases
i n c r e a s e sin
e x c e s s (i.e.
i n flow
would
f l o w would
p r o b a b l y not
n o t have
h a v e appreciably
growth).
probably
a p p r e c i a b l y increased
i n c r e a s e d growth).
( f a U t e 13)
( T a b l e 14),
b e s t growth,
g r o w t h , both
T h e best
b o t h of
The
m e a r (Table
1 3 ) and
a n d shell
o f meat
s h e l l (Table
was
1 4 ) , was
o
b t a i n e d at
a t 20°C,
h i g h e s t temperature;
obtained
2ooc, o
our
u r highest
t e m p e r a t u r e ; but
g r o w t h obtained
b u t growth
obtained a
att 20°C
20oc
27
27
T a b l e 12.
12.
Table
Newport
Exper iment III.
Newport Experiment
| | l.
O c t . 11-Dec.
Oct.
1 1 - D e c . 15,
1 5 , 1973.
1 9 7 3 . Results
R e s u lt s of
of
t o t a l organic
total
o r g a n i c ccarbon
a r b o n and
a n d chlorophyll
c h l o r o p h y l I a anlaysis
a n l a y s i s on
o n water
water
ssamples
a m p l e s drawn.
drawn.
i s the
Each
E a c h value
v a l u e is
eano
the m
f three
mean
of
t h r e e subsamples.
s u b s a m pel s .
l 5 Z filtration
15
f i l t r a t i o n reduction
reduction
Date
Date
unfi ltered
unfiltered
ca r bon
carbon
f i I trat ion
51
5 ' l Z filtration
r e d u c ti o n
reduction
((mg/l)
m g / l)
1 0 0 %filtered
1OO9
fi ltered
carbon
ca rbon
(mg/l )
(mgIl)
unf i I tered
unfiltered
chlorophyll
c h l o r o p h y lI aa
(ugll )
(pg/l)
(ugll )
(pgll)
1 1/ 0 1/ 7 3
11/01/73
70
1. 70
40
r . 40
1
2 . 27
27
0
97
0 .97
11/06/73
11/06/73
2
2 .60
60
1
90
1. 90
2 . 12
12
0
0 .82
82
1
1/ 0 7/ 7 3
11/07/73
2.05
2.05
.40
1
1.40
2.04
2.0\
0.97
0.97
11/11/73
11/11/73
2 .83
83
2
2
13
2 .13
2 . 94
94
2
40
r . 40
1
1
1/ 1 6 / 7 3
11/16/73
3
3 .47
\7
2
93
2 .93
1
1
1
r/ 1 9 / 7 3
11/19/73
2.00
2.00
2.07
2
.07
1. 1 9
1.19
0.59
0 .5 9
1 1/ 2 1/ 7 3
11/21/73
1.83
I .83
2.23
2
.23
1. 5 4
1.54
0.64
0.64
11/27/73
1 1/ 2 7/ 7 3
1.97
1.97.
1.73
1.73
1.48
I .48
0.84
0.84
1 1/ 2 8 / 7 3
11/28/73
2.07
2.07
1.63
.63
1
1.72
1.72
0.88
0.88
1 0 0 %filtered
fi I tered
1OO
chlorophyll
c h l o r o p h y lI aa
I
1
l . 8866
1 .19
lg
28
28
T a b l e 13
Table
1J.
N e w p o r tExperiment
E x p e r i m e nIII
tt I l .
Newport
O c t . 11-Dec
1 1 - D e c .15,
Oct
1 5 , 1973
1 9 7 3 . Change
Change
in
in
( i n grams)
the m
e a nw
et w
e i g h t (in
g r a m s )of
the
mean
wet
weight
s h u c k e doyster
o f shucked
o y s t e r meats
m e a t s as
as
iinfluenced
nfluenced b
e m p e r a t u r e sa
byy ttemperatures
and
n d flow
flow.
V a l u e s are
are m
e a n sof
Values
means
o f 25
25
determinations. A
determinations
lI w
ater w
a s unfiltered
All
water
was
unfiltered.
Initial w
et
Initial
wet
w e i g h t == 00 .119
1 1 9 gg .
weight
( m ll n i n / 2 5 oysters)
F l o w (ml/min/25
oysters)
Flow
T
e q r p . nCC
Temp
100
r00
200
200
400
400
800
800
ll
11
';o37
037
- . 028
028
- . 0008
08
+ .002
002
+
15
15
- . 0040
40
-
-.0
01
001
+ . 016
016
+
+ .036
036
+
2A
20
-'o3z
032
- . 0022
22
+ . 029
029
+
+
040
+ .040
T
a b l e 14
Table
14.
l4ewport
r f e w p o r tE
x p e r i m e n t Iii
Experiment
| | l.
Oct
O c t . 11-Dec
l l - D e c . 15,
1 5 , 1973
1 9 7 3 . Percent
P e r c e n tinin-
c r e a s e in
i n shell
s h e l I length
i n f l u e n c e d by
l e n g t h as
a s influenced
crease
b y flow
f l o w rate
r a t e and
a n d temptemperature
eratu re.
( m l l m i n / 2 5oysters)
F
l o w (mllmin/25
Flow
oysters)
oC
T e m p . °C
Temp.
r100
00
200
200
400
400
800
800
J11
)
20
2.0
36
3.6
77
7.7
124
12.4
64
6.4
15
15
26
2
.6
75
7
.5
126
12.6
i88
r8 . 8
10.4
104
20
20
28
2
.8
46
4
.6
84
8.4
26.7
267
106
r0.5
i
2.5
52
5.2
96
9.6
19.3
193
o
(J
o
(J
o
I.r\
E
+20
+
o
(!
C)
C)
C)
0
4)
0,
L)
(6*) rq6gag teap tafl u1 a6ueq3
o
6l
I
o-co
o(')l
@'
o
O.|J
f\O
o(,
oLOo
29
ctoO+)
O+to(,,r
-:fotl-LO
c'(|)3
ooc)
oLc(u3
||
o
.p
o)
3
+ru
qro
c)
E
3
cc
.r
c0)
(u
9)
u
tf\
o
q,
o\
P
(t
+t
E
l-
lll
o_
r-
-o
otn
L
+ro
(l+r(n
U!r\
o-
of.|ooL
.poE+,
o=.po
=.rJ=
(t)+J
oo
OP
ocrD
5,
9-Dec
3oE+t
o+roc
o+to)
I!3
LO-
Eoct)
\+t.E
on
Er-Oo\
3=
o-ct+to
rrr
oGr-o3
o\c0,
rncoz,
Ul
\ o o -.rJc x
Water Flow Rate (ml/min/25 oysters)
(\lut..gc
oc)
odo
o'\
(u
l3
.9
lJ-
o
Initial wet weight was 119 mg
1973
1400
300
200
100
Newport Experiment III, Oct
oysters held at three temperatures
800
700
600
500
0
Relationship between water flow rate and the change in wet meat weight of
Figure 3
(J
o
o
N
+
o
.$
+140
-!i
30
30
w a s not
n o t significantly
s i g n i f i c a n t l y greater
g r e a t e r than
g r o w t h observed
was
t h a n the
t h e growth
o b s e r v e d at
a t 15°C.
15"C.
I n any
any
In
ccase,
a s e , there
there w
was
a s a distinct
d i s t i n c t growth
g r o w t h enhancement
e n h a n c e m e nat
at t temperatures
t e m p e r a t u r e s exceeding
exceeding
a n bi e n t .
ambient.
I t is
i s ssignificant
i g n i f i c a n t to
t o note
It
n o t e that
t h a t there
there w
e r e no
n o mortalities
were
m o r t a l i t i e s in
i n any
a n y of
of
t h e tr.atments
t r * a t m e n t s in
i n this
the
t h i s experiment.
e x p e r i m e n t . This
T h i s is
p r o b a b l ydue
i s probably
d u e to
t o the
t h e increased
increased
( e v e n our
f l o w rates
r a t e s (even
flow
o u r lowest
l o w e s t flow
f l o w was
w a s 44 times
g r e a t e r than
t i m e s greater
t h a n our
previous
o u r previous
l o w flow),
f l o w ) , and
a n d to
low
t o the
t h e rrelatively
e l a t i v e l y shorter
shorter d
u r a t i o n of
o f the
duration
t h e experiment
er<periment.
T
h e filtration
f i I t r a t i o n experiment
e x p e r i m e n tdid
The
d i d not
n o t show
s h o wa systematic
s y s t e r n a t i crelationship
relationship
b e t w e e npercent
p e r c e n t filtration
f i l t r a t i o n and
g r o w t h (Table
( r a u t e 15).
between
a n d growth
l5).
This m
a ybe
b e because,
This
may
because,
p o i n t e d out
a s pointed
o u t earlier,
e a r l i e r , the
as
t h e filtration
f i l t r a t i o n method
m e t h o ddid
d i d not
n o t remove
r e m o v every
much
very m
uch
o f the
t h e total
t o t a l organic
of
o r g a n i c carbon.
carbon.
I
E
x p e r i m e n tIV
Experiment
t V - Newport
N e w p q r t _ May
M a y15-July
t 5 - J q b L 17,
1 7 , 1974
t974
0 b j e c t i v e - The
Objective
T h e filtration
f i l t r a t i o n experiment
e x p e r i m e n twas
w a s discontinued
d i s c o n t i n u e dafter
after
E x p e r i m e nIII.
tI t l .
Experiment
E x p e r i m e n IV
tl v was
Experiment
w a s conducted
c o n d u c t e dto
p r o v i d e flow
t o provide
f l o w rate
rate x
t e m p e r a t u r ex growth
g r o w t h data
temperature
d a t a during
d u r i n g aa time
t i m e of
y e a r when
o f the
t h e year
w h e ngrowth
g r o w t hrate
rate
w
a s expected
e x p e c t e dto
b e quite
q u i t e high
was
t o be
high.
T h e experimental
e x p e r i m e n t a larray
a r r a y was
The
w a s also
a l s o replicated
replicated
r o v i d e aa ggrowth
tto
o pprovide
rowtha
and
n d survival
s u r v i v a l comparison
c o m p a r i s o nb
e t w e e nstocks
stocks o
between
off o
oysters
ysters
o b t a i n e d from
f r o m two
obtained
t w o different
d i f f e r e n t commercial
c o m m e r c i asources
sl o u r c e s .
D e s i g n- T
Desigp
he d
esign o
The
design
off Experiment
E x p e r i m e nIV
tt v was
w a s essentially
e s s e n t i a l l y the
t h e same
s a m eas
as
E
x p e r i m e n III
tI t l except
e x c e p t that
Experiment
t h a t the
t h e filtration
f I l t r a t i o n portion
p o r t i o h was
w a somitted.
o n r i t t e d . Twenty
Twentyffive
ive o
y s t e r s having
oysters
h a v i n g an
a n initial
i n i t i a l ddry
ry w
e i g h t oof
weight
( t h e mean
f 223mg
3 n g (the
m e a nof
o f aa random
random
s a r n p l eo
sample
off 50
s a c r i f i c e d at
5 0 sacrificed
a t the
t h e beginning
b e g i n n i n gof
o f the
t h e experiment)
e x p e r i m e n t )were
w e r e placed
placed
i n eeach
acho
in
off 24
2 4 trays
trays.
E a c htray
p r o v i d e d with
tray w
a s provided
Each
was
w i t h seawater
s e a w a t e rat
a t one
o n e of
of
t w e l v e ddifferent
i f f e r e n t flow
twelve
flow x
x temperature
t e m p e r a t u r ecombinations
c o m b i n a t i o n s . The
T h e temperatures
temperatures
31
3t
T a b l e 15.
Table
t5.
N
e w p o r tExperiment
E x p e r i m e nIII.
t| | l .
Newport
Oct.
O c t . 11-Dec.
l 1 - D e c . 15,
7 5 , 1973.
1 9 7 3 . Change
Change
in
in
( i n grams)
w e t meat
w e i g h t (in
wet
m e a t weight
g r a m s ) of
o f shucked
s h u c k e doyster
o y s t e r meats
m e a t sa
ass ininp e r c e n t a g eof
f l u e n c e d by
b y percentage
fluenced
o f 5! micron
m i c r o n filtration
f i l t r a t i o n of
w a t e rsupo f water
supp l i e d to
plied
t o the
t h e oysters
o y s t e r s at
a t 800
8 0 0 mllmin/25
m l , / m i n / 2 5o
oysters.
ysters.
I n i t i a l wet
Initial
wet
w e i g h t == 0.119
0 . 1 1 9g.
g.
weight
Temp
T e m p . oCC
F
Filtered
i I tered
1002
Filtered
F
i I tered
75*
752
t' ;;;' "0
Filtered
50*
unr
i I ter ed
Unfiltered
11
l1
+.027
+.O27
+.02L1
+
.024
+ .022
+.022
+.007
+.007
+.020
+.020
15
15
+
.046
+.o'+6
+.013
+.013
+.007
+.007
+.052
+.052
+
.030
+.030
20
20
+
.004
+.004
+.025
+.025
+
.036
+.036
+.059
+.059
+.
+.031
031
x
+ .026
026
+
+ .021
021
+
+.422
+ 022
+ .039
039
+
.
-
x
32
32
( a b o u t 10°C),
u s e dw
e r e ambient
a m b i e n t(about
1 0 " C ) , 15°C,
1 5 o C ,a
n d 20°C,
2 O o Cw
,while
h i l e the
ere
used
were
and
were
flows w
t h e flows
1 0 0 , ltOO,
4 0 0 . ,/700,
nd 1
,000m
100,
1,000
mlIminI25
l / m i n / 2 5oysters.
oysters.
0 0 , aand
T
h e set
set o
was
The
off twelve
t w e l v e was
r e p l i c a t e d so
s o there
t h e r e were
w e r e two
t w o of
o f each
t h e treatments.
replicated
e a c hof
o f the
t r e a t m e n t s . Cultchless
Cultchless
j u v e n i l e seed
( l e n g t h 23
s e e d(length
2 3 mm)
m n )from
M a r i c u l t u r eCo.
f r o mthe
t h e Bay
B a yCenter
c e n t e rMariculture
juvenile
were
c o . were
p
l a c e u ?nn o
place
n e set
s e t of
o f 12
1 2 trays.
one
trays.
T
h e duplicate
d u p l i c a t e set
o f twelve
s e t of
The
t w e l v e trays
was
t r a y s was
j ' u v e n i l e oysters
s t o c k e d with
w i t h juvenile
( l e n g t h 20
o y s t e r s (length
2 0 mm)
n n n obtained
)o b t a i n e dfrom
f r o mthe
stocked
t h e Lummi
Lummi
lndian O
y s t e r Hatchery.
Indian
Oyster
Hatchery
It m
u s t bbee eemphasized
mphasized
it w
a s not
t h a t it
n o t our
It
must
that
was
o u r intention
i n t e n t i o n to
t o compare
c o m p a r eo
ne
one
ccommercial
o m m e r c i ahatchery
l a t c h e r ywith
h
w i t h another
a n o t h e r . Such
sucha
a comparison
c o m p a r i s o nwould
w o u l d require
r e q u i r e aa
ilarge
arge n
u m b e ro
s a m p l elots
l o t s and
a n d care
c a r e to
i n s u r e that
number
off sample
t o insure
were
t h a t the
t h e oysters
o y s t e r s were
h a n d l e didentically
identically a
f t e r shipment
s h i p m e n tfrom
f r o m the
p r f o r to
t h e hatchery
h a t c h e r ya
handled
after
and
n d prior
t o the
the
sstart
t a r t of
o f the
t h e experiment.
experiment. T
h e results
r e s u l t s of
o f this
t h i s experiment
e x p e r i m e n in
ti n no
n o way
way
The
rreflect
eflect o
q u a l i t y of
t h e quality
p r o d u c e dby
o f seed
s e e dproduced
b y either
onn the
e i t h e r of
o f the
hatcheries.
t h e hatcheries.
T h e experiment
e x p e r i m e n tw
a s designed
d e s i g n e donly
p r o v i d e a growth
The
was
o n l y to
g r o w t h comparison
t o provide
c o m p a r i s o nbetween
between
t w o different
d i f f e r e n t batches
b a t c h e s of
p r e s u m a b l yhaving
o f oysters
o y s t e r s presumably
two
different
havingd
i f f e r e n t handling
handling
b a c k g r o u n d but
sb u t subjected
s u b j e c t e dto
i d e n t i c a l experimental
t o identical
backgrounds
e x p e r i m e n t atreatments.
lt r e a t m e n t s .
R
e s u l t s - At
Results
A t the
t h e end
e n d of
o f the
t h e experiment
e x p e r i m e n tthe
t h e surviving
s u r v i v i n g oysters
o y s t e r s were
were
m
e a s u r e dand
a n d shucked.
measured
shucked. T
he w
e t and
a n d dry
d r y weights
w e i g h t s of
The
wet
o f the
t h e meats
m e a t swere
w e r e then
then
d e t e r m i n e dand
and w
e r e compared
c o m p a r e with
d
determined
were
w i t h weighings
w e i g h i n g smade
m a d eon
i n i t i a l samples
o n initial
s a m p l e sof
of
a
n i m a l s from
f r o m the
animals
t h e two
t w o oyster
o y s t e r seed
s e e dsources.
sources.
IIn
n tthis
h i s eexperiment
x p e r i m e n tw
ound n
wee ffound
noo c
clear
l e a r relationship
r e l a t i o n s h i p between
b e t w e e nmortality
m o r t a li t y
a n d either
e i t h e r temperature
( r a u t e 16).
t e m p e r a t u r eor
o r water
w a t e r flow
f l o w rate
and
r a t e (Table
16).
T h e r e was,
w a s , however,
hourever,
There
a significant
s i g n i f i c a n t difference
d i f f e r e n c e in
i n the
t h e mortality
m o r t a l i t y experienced
e x p e r i e n c e dby
a
b y oysters
o y s t e r s from
f r o m the
the
two seed
seed sources.
two
sources.
The
Lurnri stock
stock showed
showedaa mean
meanmortality
mortality of
The Lummi
of 29
29|Zamong
among
a f l treatments
( a range
t r e a t m e n t s (a
r a n g e of
all
while
o f 16?-44?)
1 6 2 - 4 4 2 ' )w
h i l e the
B a y Center
t h e Bay
c e n t e r oysters
oysters
e x p e r i e n c e only
do n l ya a3°/b
( a range
experienced
o r t a l i t y (a
3 2 mmortality
r a n g e oof
% - 8 1 . ) . At
f a O8?)
p o i n t we
A t this
t h i s point
we
33
33
T
a b l e 16.
16.
Table
N
e w p o r t Experiment
E x p e r i m e n tIV.
lV.
Newport
M a y 15-July
l 5 - J u l y 17,
1 7 , 1974.
197\.
May
P e r c e n tmormorPercent
ttality
a l i t y aamong
m o n gooysters
y s t e r s subjected
s u b j e c t e d to
t o 12
d i f f e r e n t temperature
1 2 different
t e m p e r a t u r ex
= Lummi
(L =
f l o w combinations
= Bay
c o m b i n a t i o n s (L
L u m m iHatchery
flow
H a t c h e r y seed;
s e e d ; BC
BC=
Bay Center
Center
H a t c h e r y oyster
o y s t e r seed).
seed).
Hatchery
( m l n i n / 2 5 oysters)
F l o w (mlIminI25
Flow
oysters)
T e m p . °C
Temp.
"C
1
00
100
400
400
BC
BC
L
BC
BC
L
|,000
1,000
700
700
BC
BC
L
BC
BC
L
BC
BC
L
10
10
16
16
0
0
32
32
B
8
28
28
0
0
2\
24
0
0
252
25
2
15
15
Ul
44
1
122
28
28
0
0
32
32
0
0
20
20
8
8
31
31
5
5
20
20
24
24
4
4
28
28
4
4
36
36
44
36
36
0
0
31
3t3
3
i
28
28
5
5
29
29
4
4
32
32
1
I
27
27
3
3
293
29
3
T
a b l e 17
Table
17.
N e w p o r t Experiment
E x p e r i m e n tIV
Newport
lV.
M a y 15-July
May
l 5 - J u l y 17,
1 7 , 1974
197\.
P e r c e n tininPercent
ccrease
r e a s e in
i n shell
s h e l I llength
e n g t h aamong
m o n go
oysters
y s t e r s subjected
s u b j e c t e dto
t o 12
1 2 different
different
t e m p e r a t u r e xx flow
( L = Lummi
f l o w combinations
temperature
c o m b i n a t i o n s (L
Lurnrn
i Hatchery
Hatchery seed,
seed,
B
B a y Center
C e n t e r Hatchery
BCC =
= Bay
H a t c h e r y seed).
seed).
( m l/ n i n / 2 5 oysters)
F l o w (ml/min/25
Flow
oysters)
oC
T e m p . °C
Temp.
100
100
400
400
L
BC
BC
L
t0
10
37
37
40
40
15
15
66
66
20
20
i
BC
BC
700
70o
I ,000
1,000
L
BC
BC
I
1 0 9 78
109
78
85
85
97
97
3t
37
1
0 3 86
86
103
92
92
129
129
30
30
35
35
48
52
52 48
120
120
84
84
44
44
37
37
88 71
88
7t
103
9 9 103
99
BC
BC
L
BC
BC
100
9 7 100
97
82
82
79
79
132 102
132
102
98
98
89
89
116
il6
80
8o
72
72
8l
87
80
80
122
122
r r 5 108
115
r08
34
34
ccan
a n oonly
n l y sspeculate
p e c u l a t e aas
s tto
o tthe
a u s e of
o f the
the m
o r t a l i t y difference
d i f f e r e n c e between
h e ccause
mortality
between
s e e d stocks.
stocks.
tthe
h e two
t w o seed
p o i n t is
T h e important
i m p o r t a n t point
i s that
w a s aa clear-cut
The
t h a t there
t h e r e was
clear-cut
d i f f e r e n c e in
i n the
t h e survival
s u r v i v a l of
o f the
s e e d stocks
t h e two
stocks a
l t h o u g h they
difference
although
were
t w o seed
they w
ere
ttreated
r e a t e d identically
i d e n t i c a l l y in
i n the
t h e experiment.
experiment.
l l e recomend
r e c o n m e ncaution,
dc a u t i o n , therefore,
We
therefore,
r e d i c t i n g sseed
iin
n ppredicting
e e d ssurvival
u r v i v a l under
p a r t i c u l a r natural
u n d e r particular
n a t u r a l or
o r experimental
experimental
c o n d i t i o n s unless
u n l e s s those
predictions a
t h o s e predictions
r e based
based o
n data
data o
b t a i n e d using
using
conditions
are
on
obtained
s e e d from
from m
o r e than
seed
more
t h a n one
o n e source
source.
p a r t i c u l a r l y true
i s particularly
prior
T h i s is
i f the
t r u e if
This
t h e prior
h
a n d l i n g aand
n d treatment
t r e a t m e n t history
h i s t o r y of
o f the
t h e seed
s e e d is
is n
handling
o t known
known.
not
growth o
T h e growth
f the
t h e seed
s e e d from
f r o m the
u i t e similar
t h e two
t w o sources
s o u r c e s vwas
The
of
quite
r a sq
similar
((Tables
r a u t e s 17
l / and
a n d 18)
18).
T h e Lummi
L u n r m seed
is e e d showed
s h o w e da mean
m e a nincrease
i n c r e a s e in
i n shell
shelr
The
llength
e n g t h oof
8 7 % ,w
f 87%,
h i l e the
t h e Bay
c e n t e r seed
B a y Center
s e e d increased
i n c r e a s e d in
while
i n length
l e n g t h by
by a m
ean
mean
o
f 80%
8 0 % . Moreover,
Moreover, a
of
s T
a b l e 17
l 7 sshows,
h o w s , ttheir
h e i r rresponses
e s p o n s e s tto
as
Table
o tthe
h e fflowtempera
low-temperat u r e combinations
c o m b i n a t i o n s were
w e r e similar.
ture
similar.
Figures 4 a
nd 5
s h o w the
i n f l u e n c e of
t h e influence
Figures
and
o f temperature
w a t e r flow
t e m p e r a t u r e and
a n d water
! show
f l o w on
on
g r o v / t h and
s h e l l growth
a n d on
m e a t growth
g r o w t h respectively.
o n meat
shell
respectively.
F i g u r e s are
B o t h these
Both
t h e s e Figures
are
f o r Lummi
L u m m iand
a n d Bay
B a y Center
C e n t e r seed
for
s e e d averaged
a v e r a g e d together.
together.
r e v i o u s eexperN
A s in
in p
As
previous
xperi-
m e n t s , there
t h e r e was
w a s a clear
p o s i t i v e relationship
c l e a r positive
r e l a t i o n s h i p between
ments,
b e t w e e nwater
w a t e r flow
f l o w and
and
g
r o w t h for
( p i g . 5).
f o r all
a l l temperatures
growth
t e m p e r a t u r e s (Fig.
5).
p r e v i o u s experiments,
u n l i k e previous
experiments,
Unlike
tthere
here w
as n
o w
e i g h t loss;
l o s s ; even
p r o v i d e d sufficient
e v e n the
was
no
weight
t h e lowest
l o w e s t flow
f l o w rate
r a t e provided
sufficient
f o o d to
a i n t a i n the
to m
( F i g . 5)
a n i m a l s ' mmeat
eat w
food
maintain
t h e animals
e i g h t (Fig.
provide
a n d even
e v e n to
weight
t o provide
5 ) and
( F i g . 4).
f o r some
s o m e shell
g r o w t h (Fig.
s h e l l growth
for
4).
T h e shapes
g r o w t h curves
s h a p e s of
o f the
The
t h e growth
c u r v e s further
further
iindicate
n d i c a t e tthat
h a t little
little
aadvantage
d v a n t a g e in
i n shell
g r o w t h could
s h e l l growth
b e obtained
o b t a i n e d by
c o u l d be
b y in
inc r e a s i n g the
t h e water
w a t e r flow
f l o wfrom
( 2 8 mi/rain/oyster
f r o n 700
r 7 0 0mI/rain
m l / m i n to
creasing
t o 1,000
1 , 0 0 0mllmiri
m l l m i n (28
ml/min/oyster \ 0 mI/rain/oyster).
nl/min/oyster).
40
l 4 e a t growth,
g r o w t h , on
o n the
t h e other
o t h e r hand,
Meat
h a n d , showed
s h o w e dno
n o such
s u c h levellevel-
i n g ooff
f f at
a t the
( F i g . 5).
t h e 700
m l , / m i n fflow
ing
l o w rate
r a t e (Fig.
7 0 0 mI/rain
5).
e x p e r i m e n t , the
(fig.
t h e curves
experiment,
c u r v e s (Fig
previous
u n l i k e any
a n y previous
Unlike
i n d i c a t e that
g r o v r t h would
m a x i m u mmeat
m e a t growth
t h a t maximum
5)
5 ) indicate
would
35
35
T a b l e 18.
18.
Table
Newport Experiment
Exper iment IV.
lV.
Newport
I'tay 15-July
l 5 - J u l y 17,
1 7 , 1974.
1 9 7 4 . Increase
I n c r e a s ein
in
May
d
ry m
e a t weight
w e i g h t in
in m
a m o n goysters
o y st e r s subjected
dry
meat
mgg among
t o 12
s u b j e c t e d to
i 2 temperatempera-
= Lummi
(t- =
t u r e xx flow
f I o w combinations
c o m bi n a t i o n s (L
LummiHatchery
ture
s e e d , BC
H a t c h e r y seed,
B C== Bay
Bay
C
e n t e r Hatchery
H a t c h e r y seed).
seed).
Center
( m l/ m i n / 2 5 oysters)
F l o w (ml/m,n/25
Flow
oysters)
oC
T e m p . °C
Temp
r00
100
400
400
L
BC
BC
L
BC
BC
1
100
311
3
12
12
ll0
110
6
62z
l5
15
2
299
2
211
89
89 95
95
200
200 117
117
20
20
1
133
1
155
51
58
51
58
14 1
141
x
24
24
1
166
83
83
146 118
146
il8
T a b l e 19.
Table
19.
N e w p o r t Experiment
E x p e r i m e n tIV.
Newport
lv.
I ,000
1,000
700
700
72
7z
L
96
96
BC
BC
L
125
125
124 149
149
124
112
112
BC
BC
235
235
220
220
-
'
2\8
248
-
2A6
206
-
BC
BC
L
87
90
90 87
1
3 8113
I l3
138
-
108
108
M a y 15-July
l 5 - J u l y 17,
May
7 7 ,1971+.
1 9 7 4 . Total
T o t a l organic
organic
c a r b o n and
a n d chlorophyll
c h l o r o p h y l I aa data
d a t a taken
t a k e n from
carbon
f r o m unfiltered
u n f i I t e r e d incoming
incoming
seawater.
r....L
...._.t
E
a c h v VdIUe
a 1....
l u e IS
dL.II
i s .._L..
tLII
h e Illecill
m e a n oUIf I) Ie,)I
r e p l i cIdLe
a t e SUL)SdIIIIS
subsamples
t a k e n from
f r o m a 24
2 4 hr
h r composite
taken
c o m p o s i t e sample
p r e s e r v e dw
s a m p l e preserved
ith m
ercuric
with
mercuric
cchloride.
hlor ide.
Datee
Dat
T o t a l organic
o r g a n i c carbon
carbon
Total
(mg/l
(mg/i))
0 5 - 1 6 -7 \
05-16-74
1. 7 0
1.70
4.55
05-20-74
05-20-74
2.50
2.54
4.63
4.63
05-26-74
05-26-74
2.13
2.13
3.35
3.35
0 6 - 0 5 -4
7
06-05-74
1.27
1.27
2.69
2.69
a 6 - 25 -7 \
06-25-74
1.93
1.93
r.87
1.87
I .84
1.84
3.1,2
x
C h l o r o p h yIl aa
Chlorophyll
(ug/
I)
(pg/l)
4.ss
3.42
-
36
36
160
160
0
o
10°C
I 00c
o
15°C
15 ' C
A
20°C
2 0 0c
-c
+,
cT)
C
c
q)
a)
4-,
120
J-j
a)
-c
-c
U,
tn
:Ii
8o
()
o
o
C)
L
u
:'
+J
c
o
u
40
t-
C)
I
o-
200
200
400
400
600
600
800
800
1,000
1,000
( m l l m i n / 2 5oysters)
W a t e r Flow
F l o w Rate
Water
R a t e (ml/min/25
oysters)
Figure
F i g u r e4.
4.
( m e a n sof
i n c r e a s e in
P e r c e n t increase
i n shell
Percent
l e n g t h (means
o f Lummi
s h e l l length
L u m m and
ia n d
e n t e r lots)
B
ay C
l o t s ) of
Bay
Center
o f oysters
t o 12
o y s t e r s subjected
s u b j e c t e d to
l 2 combinations
combinations
w a t e r flow
of
o f temperature
t e m p e r a t u r e and
a n d water
f l o w rate
rate.
M a y 15-July
May
1 5 - J u l y 17,,
1 7 , 11974
974.
E x p e r i m e n t IV
Experiment
lV
37
l00c
0
o 10°C
a 15 " C
240
240
A
g)
20"c
+,
4-I
()
r50
!,
(q
q.)
=
L
o
-
80
o
c
a
c
I
I
200
200
I
400
400
I
I
600
500
800
800
1
| , ,000
000
( m l/ m i n / 2 5 oysters)
W a t e rFlow
F l o r vRate
R a t e (ml/min/25
Water
oysters)
F
i g u r e 5.
Figure
!.
h e l d at
a t three
three
meat
weight
oysters
for o
y s t e r s held
i n ddry
ry m
eat w
e i g h t for
lIncrease
n c r e a s e in
May
l V , May
temperatures
r a t e s , Experiment
E x p e r i m e n tIV,
n d four
f o u r flow
f l o w rates,
t e m p e r a t u r e s aand
15-July
1
5 - J u l v 17,
1 7 , 11974.
97\.
eight w
a s 23.1
meat
weight
was
2 3 . 1 mg.
mg.
lInitial
n i t i a l ddry
eat w
ry m
B a y Center
C e n t e r seed.
seed.
Plotted
a r e means
m e a n sof
o f Lummi
L u m m and
ia n d Bay
P l o t t e d values
v a l u e s are
38
38
p
robably b
e oobtained
b t a i n e d aat
a t e eexceeding
t ssome
o m e fflow
l o w rrate
0 mmi/mm/oyster
l / m in / o y s t e r
x c e e d ni g 440
probably
be
..''.
((1,000
l,ooo m
l / m i n iin
' r r tthis
mi/mm
h i s experiment).
exper iment) .
S
e a s o n a lV
a r i a t i o n in
i n Oyster
0 y s t e r Growth
Growth
Seasonal
Variation
o
n e vvery
e r y oobvious
b v i o u s feature
feature a
previously d
m o n gthe
e s c r i b e d ooyster
t h e previously
One
among
described
yster
g r o w t h experiments
e x p e r i m e n t s is
i s that,
g e n e r a l relationships
t h a t , although
a l t h o u g h the
r e l a t i o n s h i p s remained
growth
t h e general
remained
r e l a t i v e l y cconstant,
o n s t a n t , the
rowth o
t h e aabsolute
b s o l u t e vvalue
a l u e oof
f g
iven
b t a i n e d for
f o r aany
relatively
growth
obtained
given
ny g
g r e a t l y with
ttreatment
r e a t m e n t vvaried
a r i e d greatly
w i t h season.
s e a s o n . This
f e a t u r e is
T h i s feature
i s made
m a d eclearer
in
c l e a r e r in
2 0 which
T a b l e 20
w h i c h shows
s h o w sthe
g r o w t h observed
t h erates
r a t e sofo fshe]
Table
s h eI
l l growth
o b s e r v e d in
i n oysters
o y s t e r s held
held
a
t 15°C
provided w
l5"C a
n d provided
i t h a flow
f l o w of
B m
llmin/oyster a
of 8
t the
at
and
with
ml/min/oyster
at
t h e Marine
M a r i n e Science
Science
C e n t e r in
i n Newport.
N e w p o r t . Note
Center
N o t e that
o r e than
growth
that m
t h a n a ten-fold
t e n - f o l d range
r a n g e in
i n shell
s h e l l growth
more
( 0 . 1 2 - 1 . ! 0 ) was
rrate
a t e (0.12-1.50)
w a s observed.
observed.
g i v e s mean
Table 2
a l s o gives
m e a ntotal
Table
200 also
t o t a l organic
organic
( f O C ) and
c a r b o n (TOC)
a n d cchlorophyll
h l o r o p h y l l aa vvalues
a l u e s ffor
o r tthe
carbon
u r a t i o n oof
h e dduration
f eeach
a c h eexperN
xperim
ent.
ment.
T
h e significance
significance o
f these
these d
eterminations w
i l l be
be d
i s c u s s e d in
The
of
determinations
will
discussed
in a
l a t e r section.
later
section.
A
l t h o u g h seasonal
g r o w t h differences
s e a s o n a l growth
d i f f e r e n c e s among
g r o w t h experiments
Although
a m o n gthe
f o u r growth
t h e four
experiments
0 sare
i n TTable
a b l e 220
r e oobvious
b v i o u s these
in
t h e s e experiments
e x p e r i m e n t s were
w e r e not
p r o v i d e aa
n o t intended
i n t e n d e d to
t o provide
c o m p l e t e profile
p r o f i l e of
o f seasonal
s e a s o n a l variation
growth.
v a r i a t i o n in
i n oyster
complete
o y s t e r growth.
0 t h e r , long
Iong
Other,
tterm,
e r m , eexperiments
xperiments w
e r e ccarried
a r r i e d oout
t the
u t aat
ort O
were
Port
Orford
the P
r f o r d laboratory
l a b o r a t o r y in
in
1
9 7 1 - 1 9 7 2 , and
a n d in
in N
e w p o r t in
i n 1974-1975,
r o v i d e aa cclearer
1 9 7 4 - t 9 7 5 , to
i c t u r e oof
1971-1972,
Newport
provide
to p
l e a r e r ppicture
f
tthe
h e kind
kind o
f seasonal
s e a s o n a l fluctuations
f l u c t u a t i o n s in
g r o w t h that
i n oyster
of
o y s t e r growth
m i g h t be
b e expected.
t h a t might
expected.
T h e Port
P o r t Orford
0 r f o r d experiments
e x p e r i m e n t s of
o f 1971-1972
1 9 7 1 ' 1 9 7 2were
w e r e of
The
o f relatively
r e l a t i v e l y small
small
scale.
scale.
T h e s e experiments
experiments w
e r e conducted
c o n d u c t e d using
using o
These
were
oyster
attached
y s t e r spat
spat a
t t a c h e d to
to
s h e l I cultch.
cultch.
shell
C u l t c l r pieces
pieces a
s w
ell a
s individual
i n d i v i d u a l spat
Cuitch
as
well
as
were
numbered
ere n
spat w
u m b e r e dsso
o
t h a t rrepeated
epeated m
e a s u r e m e n t sccould
e m a d e on
that
measurements
o u l d bbemade
o n the
t h e same
s a m espat.
spat.
individuals w
ere m
e a s u r e dfor
point.
individuals
were
measured
f o r each
e a c h data
d a t a point.
Fifteen
Fifteen
T h e animals
provided
w e r e provided
The
a n i m a l s were
39
ól
Table
T a b l e 20.
20.
g r o w t h observed
S h e l I growth
Shell
i n oysters
o y s t e r s of
o b s e r v e din
o f similar
s i m i l a r size
s i z e during
d u r i n g difdiffferent
e r e n t times
year.
t i m e s of
o f the
t h e year.
G r o w t hin
Growth
i n all
f o u r experiments
e x p e r i m e n t sis
a l l four
is
ffor
o r aanimals
n i m aI s h
e l d aatt 1
held
15°C
with
water
5'C w
ith a w
a t e r fflow
a t e ooff 8 nmi/minI
l o w rrate
l/nin/
A
l l four
f o u r were
w e r e conducted
c o n d u c t e dat
M a r i n eScience
All
S c i e n c eCenter,
a t the
Center,
t h e Marine
animal.
animal.
Newport.
N
ewport.
E x p e ri m e n t
Experiment
number
number
I
D
ates
Da
tes
D u r a t i o n Initial
Duration
I n i t i a l shell
shel I
( d a y s)
(days)
length
(mm)
length (rt)
growth
S h e l I growth
Shell
(( % per
p e r day)
day)
Jan.
J a n . 30
30
M
a r c h18
March
18
54
5t+
25
25
0.17
4.17
tl
March
l'larch 30
30
June
J u n e 22
22
84
84
25
25
0.30
0.30
II!
ilf
Oct
0 c t . 99
Dqc. 5
Dc
5
57
57
211
2
0 .13
0
13
IV
IV
M a y15
May
15
JJuly
u l y 17
17
63
63
23
23
1
I
I
I
r .5
500
40
40
lwith
v i t h one
o n e 1/mm
l , / m i n of
o f open
o p e n coast
c o a s t seawater.
seawater.
m
e n t are
a r e shown
s h o w nin
Figure
ment
i n Figure
T h e results
r e s u l t s of
o f the
The
t h eexperiexperi-
6.
6.
T h e Newport
N e w p o r t experiment
e x p e r i m e n t of
The
o f 1974-1975
1 9 7 \ - 1 9 7 5 was
w a s aa large
l a r g e scale
s c a l e experiment
experiment
w h i c h employed
e n r p l o y e daa 15,000
g a l l o n outdoor
1 ! , 0 0 0 gallon
which
o u t d o o r tank
t a n k stocked
stocked w
i t h about
a b o u t 4,400
with
4,400
s p a t cc
spat
s h e l l cultch.
cultch.
shell
T h e tank
w a s supplied
t a n k was
s u p p l i e d with
The
w i t h 10
pmo
10 g
ambient
gpm
off ambient
t e m p e r a t u r e Yaquina
Y a q u i n a Bay
temperature
B a y water.
water.
ffor
or e
a c h data
d a t a point
p o i n t in
each
i n Figure
Figure
A random
r a n d o m sample
s a m p l e of
o f 750
A
measured
was m
s p a t was
easured
7 5 0 spat
6.
6.
N o t e that
t h a t two
t w o different
d i f f e r e n t groups
g r o u p s of
Note
of
o y s t e r s were
w e r e tested
t e s t e d simultaneously
oysters
s i m u l t a n e o u s l y iin
n tthis
experiment
his e
xperiment.
g r o u p had
O n e group
One
had
a n initial
i n i t i a l shell
s h e l I length
l e n g t h of
an
o f 2.0
2 . 0 mm,
m m , while
r , v h i l ethe
t h e larger
l a r g e r group
g r o u p averaged
averaged
8
. 9 rmm
n r in
i n length.
8.9
I ength.
A number
n u m b e rof
o f important
i m p o r t a n t characteristics
A
c h a r a c t e r i s t i c s of
o f the
t h e observed
o b s e r v e d fluctuations
fluctuations
iin
n tthe
r o w t h rate
h e ggrowth
r a t e of
of o
ysters a
r e shown
s h o w n in
oysters
are
i n Figure
Figure
6.
6.
N o t i c e for
for
Notice
e x a m p l e that
t h a t there
t h e r e is
p e r i o d of
i s a period
example
o f time
t i m e between
b e t w e e n October
O c t o b e r and
and A
April
p r i l during
during
w f t i c l r little
I i t t l e or
o r no
g r o w t h occured.
which
n o growth
occured.
A m o n gthe
t h e smaller
s m a l l e r Newport
Among
N e w p o r toysters,
oysters,
ffor
o r example,
e x a m p l e , only
o n l y 14
1 4 %of
g r o v . r t hobserved
o f the
t h e growth
o b s e r v e d during
d u r i n g a one
y e a r period
period
o n e year
o c c u r e d between
b e t v ; e e nthe
m o n t h s of
t h e months
occured
o f October
O c t o b e r and
March.
a n d March.
N o t e , further,
f u r t h e r , that
Note,
that
tthis
h i s low
r o w t h period
Iow g
growth
p e r i o d appears
a p p e a r s to
t o be
b e independant
i n d e p e n d a n tof
o f temperature
temperature.
O
ne
One
g
roup o
f Port
P o r t Orford
( s h o w non
0 r f o r d oysters
o y s t e r s (shown
group
of
F i g u r e 66 )
o n Figure
s h o w e dthe
s a m elevel) showed
t h e same
leveliing
n g ooff
g r o w t h during
f f oof
f growth
d u r i n g the
t h e fall
f a l l as
a s did
d i d the
a m b i e n t temperature
t h e ambient
t e m p e r a t u r egroup.
group.
A d d i t i o n a l l y , as
2 0 shows,
a s Table
Additionally,
T a b l e 20
g r o w t h experiments
s h o w s , growth
e x p e r i m e n t s conducted
during
conductedd
u r i n g the
the
w i n t e r months
( E x p e r i m e n t I and
m o n t h s (Experiment
winter
a n d Experiment
E x p e r i m e n tiii)
y i e l d e d much
l l l ) yielded
m u c h less
growth
l e s s growth
I
t h a n the
t h e spring
s p r i n g and
than
a n d summer
s u m m e experiments
re x p e r i m e n t s(ii
( l t and
a n d iv)
l V ) despite
d e s p i t e the
t h e fact
f a c t that
that
t h e temperature
t e m p e r a t u r ewas
w a s held
h e l d at
a t 1.5°C
the
all
l 5 o c in
in a
l l four
f o u r experiments.
e x p e r i m e n t s . Finally,
Finally,
Figure
Figure
6 indicates
5
i n d i c a t e s tthat
h a t the
the O
October
c t o b e r to
April
g r o w t h slowdown
to A
p r i l growth
s l o w d o w nis
i s relatively
relatively
i n d e p e n d e n to
t l t e animal's
a n i m a l ' s size
independent
off the
s i z e at
a t least
l e a s t within
w i t h i n the
the 8
- 4 0 n msize
8-40mm
s i z e range.
range.
S
i m i l a r l y r growth
g r o w t h rate
Similarly,
r a t e showed
s h o w e da spring
s p r i n g recovery
r e c o v e r y in
i n all
a l l the
t h e size
s i z e classes
classes
( F i s . 6)
5).
(Fig
41
41
Newport
N e w p o r t Ambient
Ambient
A Newport
N e w p o r tAmbient
Ambient
0
ct Port
P o r t Orford
0 r f o r d 15°C
l5"C
50
50
o Port
Port 0
r f o r d Ambient
Ambient
Orford
P o r t Orford
Ambient
O r f o r d Ambient
o Port
40..
40
E
E
E
E
+J
h2n
c30
4-J
='
C
)v
(u
'i)
-J
J
/1
-
-c
tt)
(I)
20
10
10
July
July
/
r I g u r e 6.
Figure
o.
Sept
Sept
Nov
Jan
M
ar c h
March
May
July
July
C h a n g ein
i n shell
Change
s h e l l length
l e n g t h by
b y oysters
o y s t e r s held
h e l d in
i n Newport
Newport
((Yaquina
Y a q u i n a Bay
B a y at
p o r t Orford
a t the
M a r i n e Science
t h e Marine
s c i e n c e Center)
c e n t e r ) and
a n d Port
0rford
periods o
in
Oregon.
O
regon. T
a r t i c u l a r l y in
The
of
particularly
h e ccurves
s h o w periods
r a p i d increase,
u r v e s show
f rapid
increase, p
hich
p e r i o d from
uring w
t h e spring
spring a
from a
the
and
about
mid-October
April
during
which
n d a period
bout m
i d - 0 c t o b e r to
pril d
to A
g r o w t h occurs.
Ilittle
ittle o
orr no
n o growth
occurs.
42
42
Y
a q u i n a Bay
B a y experiences
e x p e r i e n c e s cconsiderable
o n s i d e r a b l e fluctuations
f l u c t u a t i o n s in
Yaquina
i n salinity
sal inity
d u r i n g the
w i n t e r months,
t h e winter
m o n t h s , and
a n d it
p o s s i b l e that
i t , is
i s possible
during
p e r i o d s of
t h a t periods
Iow
o f low
s a i i n i t y , interfering
i n t e r f e r i n g with
w i t h normal
salinity,
n o r m a l feeding,
f e e d i n g , may
m a y have
h a v e contributed
c o n t r i b u t e d to
t o the
the
r e d u c t i o n in
g r o w t h observed
i n oyster
o y s t e r growth
o b s e r v e d during
reduction
d u r i n g those
t h o s e months.
months.
H o w e v e r , the
the
However,
o
p e n oasta]
open
o a s t a l location
l o c a t i o n at
a t Port
P o r t Orford
O r f o r d did
d i d not
n o t experience
e x p e r i e n c e such
s u c hradical
radical
s a l i n i t y fluctuations
f l u c t u a t i o n s during
d u r i n g the
salinity
t h e winter,
w i n t e r , and
y e t oyster
a n d yet
g r o w t h essentially
o y s t e r growth
essential ly
c e a s e d after
a f t e r October.
ceased
0ctober
l n cconjunction
o n j u n c t i o n with
w i t h the
t h e Newport
N e w p o r texperiments,
In
e x p e r i m e n t s ,total
t o t a l organic
o r g a n i c carbon
carbon
(TOc) a
n d chlorophyll
(TOC)
and
chlorophyll a
a determinations
d e t e r m i n a t i o n s were
periodically m
w e r e periodically
made
a d e for
for
several m
o n t h s to
t o ascertain
a s c e r t a i n how
p a r a m e t e r s varied
h o w these
several
months
with
t h e s e parameters
varied w
i t h sseason.
eason.
\ . l e hypothesized
h y p o t h e s i z e d that
t h a t observed
o b s e r v e d changes
We
c h a n g e s in
g r o w t h were
i n oyster
o y s t e r growth
w e r e caused
caused
p r i n a r i l y by
b y seasonal
s e a s o n a l changes
c h a n g e s in
quantity o
i n the
prinarily
of
available
t h e quantity
f food
food a
v a i l a b l e to
t o the
the
anianrls.
aniamls.
By m
o n i t o r i n g TOC
T O c and
a n d chlorophyll
c h l o r o p h y l I aa we
By
monitoring
w e hoped
h o p e dto
quantify
t o quantify
t h o s e expected
e x p e c t e d fluctuations.
those
fluctuations.
T
h e results
r e s u l t s of
The
o f these
t h e s e determinations
determinations
i n d i c a t e that
that T
O Cis
good m
indicate
TOC
i s not
n o t a good
e a s u r eof
o f food
f o o d material
measure
m a t e r i a l available
a v a i l a b l e to
to
o
ysters.
oysters.
'l
T
he m
e a n of
o f 35
d e t e r m i n a t i o n s made
The
mean
m a d ebetween
b e t w e e nNov.
3 5 determinations
N o v . 1 and
a n d April
A p r i I 11
p e r i o d of
a period
o f very
v e r y little
( F i g . 66 )
l i t t l e oyster
g r o w t h (Fig
o y s t e r growth
a s 11 . 92
was
9 2 mg/I
nS/|.
) w
The
T h e mean
mean
o f 25
2 5 determinations
d e t e r m i n a t i o n s made
of
April
m a d ebetween
betvreen
April 1
I a
n d J u l y 1,
p e r i o d of
I , aa period
andJuly
o f rapid
rapid
g r o i ' r t h in
i n oysters
growth
o y s t e r s was
w a s 1.74
1 . 7 4 mg/I.
ng/1.
o s s i b l e that
l t is
i s ppossible
It
t h a t the
t h e relatively
relatively
h
igh o
r g a n i c ccarbon
a r b o n vvalues
alues o
high
organic
obtained
winter
b t a i n e d dduring
u r i n g the
the w
inter m
o n t h s were
w e r e caused
months
caused
b y the
t h e addition
a d d i t i o n of
o f organic
d e t r i t u s to
by
o r g a n i c detritus
t o the
t h e estuary
e s t u a r y by
b y rainfall
r a i n f a l l runoff.
runoff.
IIn
n aany
n y ccase
a s e it
i t aappears
p p e a r s that
much
off the
ucho
that m
t h e organic
o r g a n i c material
m a t e r i a l present
p r e s e n t in
i n the
the
( a significant
e
s t u a r y (a
s i g n i f i c a n t precentage
precentageo
estuary
of
which
dissolved
water)
f w
h i c h is
is d
i s s o l v e d in
i n the
a t e r ) is
the w
is
n
o t suitable
s u i t a b l e food
not
f o o d for
f o r oysters.
oysters.
ltlany
4 a n y oof
f t the
h e cchlorophyll
h l o r o p h y l l vvalues
a l u e s oobtained
u r i n g this
b t a i n e d dduring
t h i s study
s t u d y were
were
lor'rer th
a n t those
h o s e tthat
Io%Ier
than
h a t hhave
a v e bbeen
e e n reported
r e p o r t e d in
i n oother
t h e r studies
studies.
T h i s may
be
This
m a y be
43
43
d
u e to
t o the
the m
e t h o d of
sampling w
h e r e b y a 24
o f sampling
2 4 hour
h o u r sample
s a m p l e was
due
method
whereby
w a s continucontinuo u s l y pumped
p u m p e dfrom
f r o m the
b a y and
a n d dripped
d r i p p e d at
ously
t h e bay
a t a vvery
e r y slow
f l o w rate
s l o w flow
r a t e into
i n t o aa
'large
c o n t a i n e r . Sub-samples
large container.
s u b - s a m p le s were
w e r e then
t a k e n from
f r o m this
t h e n taken
t h i s sample
s a m p le for
for
c h l o r o p h y l I determination.
determination.
chlorophyll
n y ccase
a s e cchlorophyll
h l o r o p h y l I aa vvalues
!In
n aany
are
alues a
re
n
otor o
u s l y vvariable
ariable a
nd a
r e vvery
ery d
ifficult
notor
ously
and
are
difficult
to
t o relate
r e l a t e in
i n an
a n absolute
absolute
w
a y to
t o a specific
s p e c i f i c quantity
q u a n t i t y of
phytoplankton.
way
o f phytoplankton.
N e v e r t h e l e s s ,the
t h erelarelaNevertheless,
tive m
a g n i t u d e s of
o f values
v a l u e s we
w e obtained
o b t a i n e d do
d o seem
s e e mto
b e related
tive
magnitudes
t o be
r e l a t e d to
t o observed
observed
g
r o w t h in
i n oysters
oysters.
growth
( t h r e e determinations
The m
e a n of
o f 14
1 4 samples
s a m p l e s (three
The
mean
made
determinations m
a d eon
on
e
a c h sample)
s a m p l e ) taken
period o
t a k e n during
d u r i n g the
t h e period
g r o w t h , OOct
c t 11 - April
each
of
f low
l o w oyster
o y s t e r growth,
A p r i l 11
y s cchlorophyll
i s 1.57
1 . 5 7 jig
is
h l o r o p h y l l a!]
a/l
( a rrange
ange o
f 0.83-2.94).
0.83-2.94).
(a
of
The m
e a nof
o f 88 samples
samples
The
mean
- JJune
t a k e n in
( A p r i l 1I i n the
taken
t h e Spring
s p r i n g (April
p e r i o d of
u n e 25),
2 5 ) , a period
o f very
v e r y rapid
r a p i d oyster
oyster
g r o w t h is
y g chlorophyll
i s 3.42
c h l o r o p h y l l a/l
growth
all
3 . 1 + 2pg
( a rrange
a n g e of
o f 1.64-5.50).
t.6t+-5.50).
(a
eneral w
l n ggeneral
a v e cconcluded
o n c l u d e d that
In
wee h
have
T O Cis
t h a t TOC
i s of
o f little
l i t t l e or
o r no
n o value
v a l u e as
as
a
i n d i c a t o r of
p o t e n t i a l oyster
o f potential
gorwth.
ann indicator
o y s t e r gorwth.
C h l o r o p h y lI a,
grossly
a , although
a l t h o u g h grossly
Chlorophyll
rrelated
e l a t e c i tto
o ooyster
r o w t h , is
y s t e r ggrowth,
i s ssubject
u b j e c t tto
o cconsiderable
o n s i d e r a b l e vvariation
a r i a t i o n ddue
u e tto
o
v a r i a t i o n in
i n the
q u a n t i t y of
t h e actual
a c t u a l quantity
p h y t o p l a n k t o n present,
variation
p r e s e n t , to
o f phytoplankton
patchy
t o the
t h e patchy
d i s t r i b u t i o n of
o f this
t h i s material,
m a t e r i a l , and
distribution
a n d to
v a r i a t i o n in
t o variation
i n the
q u a n t i t y of
t h e quantity
of
c h l o r o p h y l l present
p r e s e n t in
given m
i n any
chlorophyll
a n y given
mass
phytoplankton.
a s s of
o f phytoplankton
F u r t h e r , it
i t is
is
Further,
s t i l l unclear
u n c l e a r how
h o w important
i m p o r t a n t living
p l a n t material
l i v i n g plant
still
m a t e r i a l is
i s as
a s food
f o o d for
f o r oysters,
oysters,
c o m p a r e dfor
f o r example
e x a m p l eto
d i t r i t u s , bacteria,
t o ditritus,
compared
b a c t e r i a , or
o r other
o t h e r organic
o r g a n i c material.
material.
C o n s e g u e n t l y ,although
a l t h o u g hchlorophyll
c h l o r o p h y l I a cconcentration
Consequently,
o n c e n t r a t i o n may
m a y be
b e relateable
r e l a t e a b l e to
to
o y s t e r growth
g r o w t h after
a f t e r the
p r e s e n t it
f a c t , at
t h e fact,
a t present
i t has
p r e d i c t i v e value.
oyster
h a s no
n o predictive
value.
44
C _ol s e d System
S y s t e m Studies
Studies
Closed
S y s t e mDesigp
Design
System
n r r i n g the
i n t e r of
the w
o f 1971-1975
1 9 7 4 - 1 9 7 5aa 1,000
t l , 0 0 0 I rrecirculating
rjring
winter
s y s t e m was
e c i r c u l a t i n g system
was
1
constructed a
n d tested
t e s t e d aat
t O
S U r sMarine
M a r i n eScience
Center.
constructed
and
OSWs
S c i e n c eCenter.
p u r p o s e of
T h e purpose
of
The
tthe
h e system
s y s t e m is
p r o v i d e a precisely
i s to
p r e c i s e l y controlled
t o provide
f o r studyc o n t r o l l e d environment
e n v i r o n m e n tfor
studyin
g the
t h e food
f o o d consumption
g r o w t h of
c o n s u m p t i o n and
a n d growth
o f oysters
o y s t e r s at
a t different
d i f f e r e n t temperatures
ig
temperatures.
T h e system
s y s t e m provides
p r o v i d e s flowing
f l o w i n g seawater
seawater a
f o u r different
d i f f e r e n t temperatures
The
att four
temperatures
f r o m a common
comrnon
t r e a t m e n t system.
from
treatment
system.
The w
a t e r treatment
c o n s i s t s of
t r e a t m e n t consists
o f coarse
The
water
coarse
( d o w n to
filtration
t o 44
44 m
i c r o n s ) , a foam
f o a m column
c o l u m n for
f o r removal
r e m o v a l of
o f some
some
filtration
(down
microns),
d
i s s o l v e d organics,
o r g a n i c s , biological
b i o l o g i c a l filtration
g r a v e l , fine
f i I t r a t i o n through
d o l o m i t e gravel,
t h r o u g h dolomite
fine
dissolved
f i l t r a t i o n (down
( d o w nto
t o 0.8
0 . 8 microns),
m i c r o n s ) , carbon
c a r b o n filtration,
f i l t r a t i o n , U.V.
U . V . sterilization,
steril ization,
filtration
a
n d finally,
f i n a l l y , temperature
t e m p e r a t u r e regulation.
and
regulation.
A n y type
o f diet,
d i e t , mainly
m a i n l y cultured
Any
t y p e of
cultured
a
lgae a
p o i n t , can
t h i s point,
be m
c a n then
e t e r e d into
i n t o the
a t e r as
algae
att this
metered
water
t h e n be
a s it
the w
i t enters
enters
t h e oyster
o y s t e r holding
the
h o l d i n g trays.
trays.
(four a
There a
r e 16
16 o
There
are
off these
att each
t h e s e trays
t r a y s (four
each
t e r n p e r a t u r e ) so
s o that
that a
any a
f o u r ration
temperature)
ass m
many
ass four
att
r a t i o n levels
l e v e l s can
b e tested
c a n be
tested a
e
a c h temperature
each
t e m p e r a t u r e . Since
S i n c e the
w a t e r recirculates,
r e c i r c u l a t e s , environmental
t h e water
e n v i r o n m e n t afluctual fluctua( s a l i n i t y , pH,
t i o n s (salinity,
p H , etc.)
e t c . ) are
a r e avoided.
tions
avoided.
F u r t h e r , since
s i n c e there
i s aa
Further,
t h e r e is
ssingle
ingle w
a t e r treatment
u a l i t y are
t r e a t m e n t system,
s y s t e m , cchanges
h a n g e s in
in w
ater q
water
water
quality
a r e the
sarne
t h e same
ffor
o r all
a l l treatments.
treatments.
0
5jective
Objective
Studies w
i t h the
t h e closed
g e n e r a l objectives.
c l o s e d system
h a v e two
s y s t e m have
objectives.
Studies
with
t w o general
Our
Our
p
rinary o
b j e c t i v e is
i s to
t o use
u s e the
t h e cclosed
e t e r m i n e how
primary
objective
determine
l o s e d ssystem
y s t e m to
to d
h o w the
the
e
n e r g y content
c o n t e n t of
o f consumed
c o n s u m e dfood
f o o d is
b u d g e t e d by
products,
i s budgeted
b y oysters
o y s t e r s to
energy
t o waste
w a s t e products,
o x y g e n consumption,
g r o w t h at
c o n s u m p t i o n , and
a n d growth
a t various
v a r i o u s temperatures
oxygen
t e m p e r a t u r e s and
a n d levels
l e v e l s of
of
\5
45
f o c d availability.
availability.
food
T
h i s information,
i n f o r m a t i o n , then,
t h e n , will
w i l l tell
g r o w t h is
t e l l us
u s how
h o wgrowth
is
This
a f f e c t e d by
b y temperature
t e m p e r a t u r e and
a n d food
f o o d supply,
p r o v i d e the
s u p p l y , and
and w
i l l provide
affected
will
b a s i s for
t h e basis
for
a greater
g r e a t e r understanding
u n d e r s t a n d i n g of
g r o w t h responses
o f the
t h e growth
r e s p o n s e s that
a
wee observed
that w
o b s e r v e d in
in
p r e v i o u s l y described
d e s c r i b e d experiments.
e x p e ri m e n t s .
previously
. r ssecond
e c o f l d oobjective
b j e c t i v e oof
f the
t h e cclosed
l o s e d ssystem
y s t e m sstudies
t u d i e s is
i s to
t o oobtain
b t a i n tthe
he
b a c k g r o u n ddata
background
d a t a necessary
n e c e s s a r y to
t o evaluate
e v a l u a t e the
providing
f e a s i b i l i t y of
t h e feasibility
o f providing
ssupplemental
u p p l e m e n t a l food
f o o d to
t o cultured
c u l t u r e d oysters
p e r i o d s of
o y s t e r s during
d u r i n g periods
o f low
l o w natural
natural
ffood
ood a
v ai l a b i I i t y .
availability
Data g
e n e r a t e d by
b y these
t h e s e studies
s t u d i e s will
p r o v i d e aa
w i I I provide
Data
generated
b
a s i s for
f o r selecting
s e l e c t i n g optimum
o p t i m u mfood
f o o d concentrations,
basis
c o n c e n t r a t i o n s , for
f o r estimating
e s t i m a t i n g food
food
rrequirements,
e q u i r e m e n t s , aand
n d ffor
r e d i c t i n g oyster
o r ppredictng
g r o w t h rates.
o y s t e r growth
rates.
s t u d i e s have
have
Studies
b e g u n using
u s i n g cultured
c u l t u r e d algae
begun
algae a
s oyster
o y s t e r food,
f o o d , but
b u t it
i t is
i s unlikely
unlikely a
as
algae
lgae
ccould
o u l d be
b e used
u s e d to
t o supplement
s u p p l e m e n toyster
o y s t e r food
f o o d on
o n aa commercial
c o m r n e r c i a scale.
ls c a l e .
ThereThere-
f o r e , later
l a t e r studies
s t u d i e s will
w i l l consider
fore,
c o n s i d e r alternative
a l t e r n a t i v e food
f o o d types,
t y p e s , including
i n c l u d i n g both
both
p a r t i c u l a t e and
a n d dissolved
d i s s o l v e d materials.
particulate
materials.
P r e i i m i n a r y Closed
C l o s e d System
S y s t e mExperiments
Preliminary
Experiments
f i r s t experiment
T h e first
e x p e r i m e n t in
i n the
t h e closed
c l o s e d system
systenlw
a s initiated
The
was
August
i n i t i a t e d in
ugust
in A
o
1 9 7 5 . The
off 1975
T h e temperatures
t e m p e r a t u r e s used
u s e d were
w e r e 1 1110,
o , 150,
l 5 o , 19°,
1 ! o , and
a n d 23°C
Z 3 o C . The
The
o
y s t e r s were
p r o v i d e d with
w e r e provided
w i t h 4,
4 , 2,
2 , 1,
1 , and
m l / m i n of
oysters
a n d 00 mI/mm
o f stock
s t o c k culture
c u l t u r e of
of
p l a n k t o n i c flagellate
t h e planktonic
f l a g e l l a t e Platymonas
P l a t y m o n a ssuecica
the
s u e c i c a having
h a v i n g a concentration
c o n c e n t r a t i o n of
of
500,000
cells/ml.
5
0 0 , 0 0 0 cells/mi.
s i n c e the
t h e above
a b o v e algae
a l g a e dripped
d r i p p e d into
Since
i n t o water
w a t e r flows
f l o w s of
of
4 C Ommi/mm,
l / m i n , algae
a l g a e concentrations
c o n c e n t r a t i o n s of
o f 5,168,
1+00
2 , 5 8 4 , 1,292
1 , 2 9 2 and
a n d 00 cells/mi
cel lslml
5 , ' 1 6 8 ,2,584,
e n t e r e d the
t h e oyster
o y s t e r trays.
entered
trays.
c a r b o n analysis
a n a l y s i s done
d o n e on
o n samples
s a m p l e sof
Carbon
o f algae
algae
p r i o r to
t o the
t h e start
s t a r t of
o f the
t h e experiment
e x p e r i m e n t showed
prior
algae
s h o w e dthat
l g a e ccontained
t h a t the
the a
ontained
a
bout 7
1 0 5 lpg
about
7.7
carbon/cell.
. 7 xx 10
g carbon/cell.
S o the
c o n c e n t r a t i o n s used
t h e cell
c e l l concentrations
So
u s e d correscorres-
p o n d to
t o 400,
4 0 0 , 200,
2 0 0 , 100
J 0 0 and
p a r t i c u l a t e carbon/i.
pond
a n d 00 pg
carbon/l.
] i 9 particulate
Fifty o
y s t e r s were
were
Fifty
oysters
46
1+6
p l a c e d in
i n each
e a c h of
o f the
t h e sixteen
s i x t e e n trays
t r a y s at
a t the
placed
t h e beginning
b e g i n n i n g of
o f the
t h e experiexperim
ent.
ment.
t r { i t h i n ttwo
w o wweeks
eeks m
e a s u r a b r efood
\Jithin
measurable
f o o d consumption
c o n s u m p t i o n ceased
c e a s e d in
i n all
a l l of
of
tthe
h e treatments,
treatments, a
n d by
b y the
and
t h e end
e n d of
o f the
t h e third
t h i r d week
w e e k 1OO?
1 0 0 %mortality
m o r t a l i t y had
had
o
ccu' I a
occu
m o n go
y s t e r s held
h e l d at
among
oysters
a t 23°C.
2 3 " C . About
A b o u t 65
6 5 %mortality
m o r t a l i t y occured
o c c u r e d in
in
t h e 19°C
l l o c trays,
t r a y s , 2?
the
2 % in
i n tthe
h e 115°C
! ' c ttrays,
r a y s , aand
n d 0O%in
i n the
t h e 11°C
l l o c trays.
trays.
The
The
e x p e r i m e n t was
w a s terminated
t e r m i n a t e d at
a t the
t h e end
e n d of
experiment
o f the
t h e third
t h i r d week.
week.
A n a l y s e s carried
c a r r i e d out
o u t by
b y members
m e m b e r of
so f OSU's
Analyses
O s u ' s Microbiology
M i c r o b i o r o g y Department
Depar tment
s h o v r e dhigh
h i g h bacterial
b a c t e r i a l concentrations
showed
c o n c e n t r a t i o n s in
i n the
t h e water.
water.
F u r t h e r , a variety
variety
Further,
o f bacterial
b a c t e r i a l species
of
species w
e r e identified
i d e n t i f i e d from
f r o m the
t h e shell
s h e l l cavity
were
c a v i t y of
o f the
the
oysters.
oysters.
A m o n gthose
t h o s e identified
i d e n t i f i e d were
Among
w e r e one
o n e of
o f more
m o r e vibrios,
v i b r i o s , a genus
g e n u s which
which
iincludes
n c l u d e s ssome
o m e species
s p e c i e s thought
t h o u g h t to
p a t h o g e n i c for
t o be
b e pathogenic
f o r oysters.
oysters.
It w
as p
a i n f u l l y obvious,
o b v i o u s , then,
It
was
painfully
t h e n , that
t h a t disease
d i s e a s e would
w o u l d be
b e aa serious
serious
p
r o b l e m in
i n closed
c l o s e d system
problem
s y s t e m experiments,
e x p e r i m e n t s , particularly
p a r t i c u l a r l y at
a t high
h i g h temperatures.
temperatures.
A d d i t i o n a J precautions
p r e c a u t i o n s were
Additional
w e r e taken
t a k e n in
i n subsequent
s u b s e q u e n texperiments
e x p e r i m e n t s to
t o minimize
minimize
tthese
hese d
i s e a s e problems.
problems.
disease
T
h e same
p r e c a u t i o n s that
s a m e precautions
that w
The
wee have
employed
have e
m p l o y e d in
in
o u r small
s m a l l scale
s c a l e experiments
e x p e r i m e n t sto
our
t o control
c o n t r o l diseases
d i s e a s e s would
w o u l d vverylikely
e r y l i k e l y also
also
b
e n
e c e s s a r y in
i n large
be
necessary
l a r g e scale
s c a l e culture
c u l t u r e where
w h e r e supplemental
s u p p l e m e n t a lfeeding
f e e d i n g is
i s used.
used.
lIn
n ccommercial
o m m e r c i a l cculture
u l t u r e ooperations
p e r a t i o n s disease
d i s e a s e is
enerally a
i s ggenerally
v o i d e d by
avoided
by
((i)
l ) *minimizing
i n i m i z i n g stress
s t r e s s on
o n the
( i . e . avoidance
t h e cultured
c u l t u r e d animal
a n i m a l (i.e.
a v o i d a n c eof
o f crowding,
crowding,
t e m p e r a t u r e control,
c o n t r o l , etc.),
( 2 ) creating
e t c . ) , and
a n d (2)
temperature
c r e " t i n g conditions
c o n d i t i o n s that
t h a t are
a r e not
not
ffavorable
a v o r a b l e for
f o r the
g r o u r t h of
t h e growth
o f disease
d i s e a s e agents
( a g a i n , temperature
a g e n t s (again,
t e m p e r a t u r e control,
control,
a
v o i d a n c e of
o f excess
e x c e s s feeding,
avoidance
f e e d i n g , keeping
k e e p i n g ,culture
c u r t u r e vessels
v e s s e r s clean,
c r e a n , etc.).
etc.).
In
In
e
x t r e m e cases
c a s e s antibiotics
a n t i b i o t i c s or
extreme
o r vaccination
v a c c i n a t i o n may
m a y be
b e employed.
e m p l o y e d . Since
s i n c e our
our
e x p e r i m e n t a l work
w o r l < iin
experimental
n aa cclosed
l o s e d system
s y s t e m unavoidably
u n a v o i d a b l y involved
i n v o l v e d stress
s t r e s s on
on
ssome
o m eoof
f the
( e . s . high
the a
n i m a l s (e.g.
animals
h i g h temperature),
t e m p e r a t u r e ) , we
w e concentrated
c o n c e n t r a t e d our
o u r efforts
efforts
47
47
p r e v e n t i n g the
o n preventing
g r o w t h of
t h e growth
o f disease
d i s e a s e agents
a g e n t s in
i n the
on
t h e culture
c u l t u r e system.
system.
T h i s v as
( t ) cleaning the
i a s done
This
d o n e by
b y (1)
t h e culture
c u l t u r e trays
a n d washing
w a s h i n gthe
t r a y s and
t h e oysters
oysters
"teaning
e
v
e
r
y
4
8
h
o
u
r
s
p
r
e
v e n t the
t
o
buildup o
( 2 ) ccheckt h e buildup
every 48 hours to prevent
of
and
detritus,
f feces
feces a
nd d
e t r i t u s , (2)
hecki n g ffor
or a
n d removing
r e m o v i n gm
o r t a l i t i e s twice
( 3 ) improving
t w i c e daily,
d a i l y , and
ing
and
mortalities
a n d (3)
i m p r o v i n g water
water
f i I t r :ation
t i o n system
s y s t e m to
i n i m i z e background
to m
b a c k g r o u n dlevels
Ievel s o
i n the
Flit
minimize
of
organics
f o
r g a n i c s in
the
lwater
v e t e r and
a n d on
o n the
t h e filters.
filters.
e a s u r e sheld
T
hesem
h e l d mortalities
m o r t a l i t i e s to
These
measures
t o an
an
a v e r a g e of
o f 21?
average
2 1 % in
i n oour
e c o n d closed
u r ssecond
c l o s e d system
s y s t e m experiment.
experiment:
212
2l
l r l econsider
consider
We
be a
t o be
c c e p t a b l e mortality
m o r t a l i t y level
I e v e l considering
c o n s i d e r i n g that
to
ann a
acceptable
i t includes
includes
t h a t it
n o r t a i i t i e s among
a m o n ganimals
a n i m a l s that
t h a t were
w e r e held
h e l d for
mortalities
f o r seven
s e v e n weeks
w e e k s with
w i t h no
n o food
food
a t temperatures
t e m p e r a t u r e sas
a s high
h i g h as
at
a s 23°C.
23'C.
A l t h o u g h disease
d i s e a s e seems
s e e m sto
b e under
u n d e r control
t o be
Although
control
i n the
t h e closed
c l o s e d system,
in
system,
' . ' ; eh a v e n o t y e t o b t a i n e d
j u v e n i l e oysters
g r o w t h among
a p p r e c i a b l e growth
we have not yet obtained appreciable
a m o n gjuvenile
o y s t e r s fed
fed
ccultured
u l t u r e d algae.
algae.
S
i n c e the
q u a n t i t y of
t h e quantity
p r o v i d e d on
o f food
f o o d provided
Since
o n an
a n organic
o r g a n i c carbon
carbon
b
asis w
as m
o r e than
t h a n adequate,
a d e q u a t e , and
basis
was
more
a n d since
s i n c e the
t h e oysters
o y s t e r s did
d i d consume
c o n s u m elarge
large
q u a n t i t i e s of
o f the
a l g a e , we
t h e algae,
w e believe
b e l i e v e that
quantities
t h a t a diet
d i e t of
o f a single
s i n g l e species
s p e c i e s of
of
c u l t u r e d algae
a l g a e may
q u a l i t a t i v e l y inadequate.
m a ybe
b e qualitatively
cultured
i n a d e q u a t e . Future
F u t u r e experiments
e x p e r i m e n t swill
wi I I
i n v o l v e the
t h e use
use o
a t least
l e a s t two
f o o d species
involve
off at
t w o food
s p e c i e s fed
fed o
a l t e r n a t e days
days.
onn alternate
l nn this
this w
a y vwe
u ehope
h o p e to
p r o v i d e aa more
way
t o provide
r n o r ebalanced
b a l a n c e d diet.
diet.
Studies
Studies
u s i n g this
t h i s closed
c l o s e d system
s y s t e m to
m e e t objectives
p r e v i o u s l y discussed
using
t o meet
o b j e c t i v e s previously
d i s c u s s e dwill
will
c o n t i n u e with
program.
r ^ / i t h support
s u p p o r t from
f r o m the
N a t i o n a l Sea
continue
t h e National
S e aGrant
G r a n t Program.
D i s c u s s i o n and
Discussion
a n d Conclusions
C o n c l u s i o n s - Oyster
O y s t e r Growth
G r o w t h Experiments
Experiments
A n obvious
o b v i o u s feature
f e a t u r e of
o f our
g r o w t h studies
An
o u r oyster
o y s t e r growth
s t u d i e s is
i s that
t h a t no
n o two
two
g a v e the
e x p e r i m e n t s gave
t h e same
s a m eresults.
experiments
results.
( t - t v ) were
T h o s e experiments
e x p e r i m e n t s (Niv)
were
Those
inin-
t e n C e c iprimarily
p r i m a ri l y to
p r o v i d e data
t o provide
p e r m i t us
d a t a that
tended
t h a t would
w o u l d permit
u s to
d e f i n e water
t o define
water
48
138
f i o w requirements
r e q u i r e m e n t s for
g i v e n quantity
f o r a given
flow
q u a n t i t y of
o f oysters
o y s t e r s at
g i v e n temperature.
a t aa given
temperature.
O b v i o u s i y , the
s i t u a t i o n is
t h e situation
Obviously,
is n
o t that
t h a t simple.
simple.
not
l n tthe
h e ffirst
p l a c e , of
i r s t place,
In
of
c o u r s e , oysters
o Y S t e r s do
d o ' not
n o t eat
e a t water,
course,
w a t e r , but
b u t rather
r a t h e r they
t h e y rrequire
e q u i r e aa flow
f l o w of
water
of w
ater
a
s a
source o
issolved o
f d
as
a source
of
dissolved
oxygen,
x y g e n , to
t o dilute
dilute a
n d carry
c a r r y away
a w a y wastes,
w a s t e s , and
and
and
a s aa , ; ood
as
d contining
c o n t i n i n g and
a n d distributing
d i s t r i b u t i n g medium.
m e d i u m . Our
o u r studies
s t u d i e s indicate
i n d i c a t e that
that
uantity o
t h e qquantity
f o o d contained
the
off food
c o n t a i n e d iin
n aa vvolumn
o l u m n oof
f sseawater
with
e a w a t e r vvaries
aries w
ith
season'
season.
S i n c e there
t h e r e is,
Since
i s , therefore,
t h e r e f o r e , no
n o simple
s i m p l e relationship
r e l a t i o n s h i p between
b e t w e e nwater
water
flow a
n d oyster
g r o w t h that
o y s t e r growth
flow
and
t h a t is
i s vva1d
a l i d for
f o r the
t h e entire
y e a r , it
e n t i r e year,
i t Is
i s not
not
ssurprising
u r p r i s i n g that
t h a t Experiments
E x p e r i m e n t sI-IV
y i e l d e d such
l - l V yielded
s u c h varied
v a r i e d results.
results.
Further,
Further,
s i n c e it
i t has
h a s not
e t been
n o t yyet
since
determined
with
been d
etermined w
i t h certainty
c e r t a i n t y exactly
e x a c t l y what
w h a t oysters
oysters
e
at, a
t t e r n p t s to
d e t e r m i n e the
t o determine
eat,
attempts
t h e food
f o o d content
c o n t e n t of
given w
o f a given
water
a t e r source
s o u r c e by
by
direct m
e a s u r e m e nhave
th a v e met
direct
measurement
r n e t with
w i t h limited
I i m i t e d success.
success
O u r experiments
e x p e r i m e n t s have
h a v e served
s e r v e d to
Our
to a
s s a y in
i n a relative
r e l a t i v e sense
assay
s e n s e the
the
ccapacity
a p a c i t y of
water
of a w
a t e r ssource
o u r c e to
t o support
s u p p o r t the
g r o w t h of
t h e growth
o f oysters.
oysters.
These
These
e x p e r i m e n t s have
h a v e also
a l s o shown
experiments
s h o v r nthat
t h a t significant
s i g n i f i c a n t growth
g r o w t h advantage
a d v a n t a g e can
c a n be
be
o b t a i n e d by
b y heating
h e a t i n g seawater
obtained
s e a w a t e r tto
b o u t 15°C
o aabout
1 l o C ccompared
o m p a r e dto
t o ambient
a m b i e n t ttemperaemperat u r e s of
o f about
tures
a b o u t 10°C
10"c.
\We
^ / efound,
f o u n d , however,
h o w e v e r , that
t h a t there
t h e r e was
w a s generally
g e n e r a l l y little
I ittle
o r not
n o t advantage
a d v a n t a g e to
or
t o a culture
c u l t u r e temperature
t e m p e r a t u r e of
o f 20°C
2 0 o c compared
c o m p a r e dto
t o 15°C,
l ! " c , also
also
since m
o r t a l i t y has
since
mortality
h a s proven
p r o v e n to
b e a more
t o be
m o r e serious
p r o b l e m at
s e r i o u s problem
a t 20°C
2 0 o c than
t h a n at
at
15"c, w
f e e l that
15°C,
wee feel
t h a t an
a n optimum
o p t i m u mculture
c u l t u r e temperature
t e m p e r a t u r e for
f o r long
l o n g term
growth
t e r r n growth
i s cclose
l o s e to
is
t o 15°C.
l5oC.
49
49
SALMONGROWTH
GROWTHSTUDIES
SALMON
STUDI ES
IIntroduction
ntroduct ion
i tensive
t e n s i v e cculture
ulture o
f salmonids
s a l m o n i d s in
p o n d sis
of
i n raceways
r a c e w a y sand
i s an
an
a n d ponds
e s t a b l i s h e d industry
established
i n d u s t r y in
i n freshwater.
freshwater.
Similar
S i m i l a r culture
c u l t u r e techniques
are
t e c h n i q u e s are
n o w being
b e i n g applied
a p p l i e d on
now
l a r g e scale
o n a large
s c a l e to
s a l t w a t e r environment
t o a saltwater
by
e n v i r o n m e n t by
0 r e g o n - A q u aFoods,
F o o d s , Inc
Oregon-Aqua
Newport,
I n c . iin
n N
e w p o r t , Oregon
0regon.
s a l n r c n i d culture
c u l t u r e in
salmonid
i n saltwater
s a l t r v a t e r is
i s still
still
A l t h o u g h intensive
Although
intensive
iin
n iits
t s eearly
a r l y stages
s t a g e s of
deo f de-
v e l o p m e n t , its
i t s initial
i n i t i a l successes
s u c c e s s e sare
velopment,
a r e encouraging
e n c o u r a g i n g and
is
a n d expansion
e x p a n s i o n is
Ilikely.
ikely.
C u r r e n t commercial
Current
c o m m e r c i a l emphasis
e m p h a s i sis
i s on
o n coho
Oncorhynchus
c o h o salmon,
s a l m o n , Oncorhynchus
k i s u t c h and
( s t e e l h e a d ) , Salmo
a n d rainbow
r a i n b o w trout
gairdneri.
kisutch
t r o u t (steelhead),
S a l m ogairdneri.
O u r studies
s t u d i e s of
Our
o f the
t h e feasibility
f e a s i b i l i t y of
o f culturing
c u l t u r i n g salmon
s a l m o n in
i n seawater
seawater
h
eated w
i t h the
ower p
l a n t s cconcentrated
the e
heated
with
effluent
nuclear
power
plants
f f l u e n t oof
f n
uclear p
o n c e n t r a t e d oon
n the
the
c h u m salmon
s a l m c r 0.
0 . keta,
k e t { , and
a n d to
p i n k salmon
chum
t o aa lesser
l e s s e r extent
e x t e n t on
o n the
0.
t h e pink
s a l m o n0.
g o r b u s c h a . This
gorbuscha.
T h i s was
w a s done
d o n e because
b e c a u s ethese
t h e s e species,
s p e c i e s , unlike
u n l i k e other
o t h e r salmon,
salmon,
a
d a p t to
salt w
a t e r as
t o salt
adapt
water
would
only
minimal
a s fry
f r y and
and w
o u l d require
require o
nly a m
i n i m a l fresh
fresh
w a t e r facility
water
faci I ity.
IMoreover,
l o r e o v e r , the
0 r e g o n legislature
t h e Oregon
l e g i s l a t u r e removed
r e m o v e dlegal
l e g a l rree-
strictions o
n commercial
c o m m e r c i a l cchum
strictions
on
and
h u m salmon
s a l m o n hatcheries
h a t c h e r i e s in
i n 1971,
n d thus
thus
1 9 7 ' l, a
p e r m i t t e d private
p r i v a t e cchum
h u m hatcheries
h a t c h e r i e s to
permitted
t o ooperate
p e r a t e in
i n Oregon
u n d e r license
I icense
O r e g o n under
( f o r m e r l y Fish
t o the
tlre 0
r e g o n Department
D e p a r t m e n toof
F i s h aand
to
Oregon
Wildlife
nd W
f Fish
i l d l i f e (formerly
F i s h Commission
Commission
0regon).
of
o f Oregon).
p r o v i d e aa private
S u c h hatcheries
p r i v a t e source
Such
h a t c h e r i e s could
c o u l d provide
s o u r c e of
o f seed
seed
sstock
t o c k for
f o r large
I a r g e scale
s c a l e intensive
i n t e n s i v e culture.
culture.
l t l o r erecently,
More
r e c e n t l y , restrictions
restrictions
o
n private
c o l r o and
on
a n d chinook
c h i n o o k hatcheries
h a t c h e r i e s have
h a v e also
a l s o been
b e e n eased
e a s e d somewhat,
somewhat,
P r i v a t e coho
b u t the
n u m b e rof
but
t l r e number
p r i v a t e hatchery
o f private
hatchery 1
l i cicenses
e n s e s bbeing
e i n g iissued
s s u e d ffor
o r ccoho
and
o h o and
cchinook
h i n o o k is
i s still
s t i l l very
v e r y limited.
limited.
50
P r e l i m i n a r y Studies
S t u di e s
Preliminary
pink a
P
rel iminary w
o r k rwith
v i t h pink
n d cchum
a s ccompleted
h u m ssalmon
almonw
o m p l e t e d in
i n the
Preliminary
work
and
was
the
s u m m e rof
o f 1972.
1 9 7 2 . The
T h e results
r e s u l t s of
summer
o f these
t h e s e studies
s t u d i e s have
b e e n described
d e s c r i b e d in
h a v e been
in
p r e v r : uuS
s progress
p F o g F e s sreports.
prey
reports.
p r i m a r i l y . aat
t the
ork w
T
he w
a s done
t h e Port
Port
The
work
was
d o n e primarily
O
r f o r d Laboratory
L a b o r a t o r y by
b y Bernard
B e r n a r d Kepshire
Kepshire a
nd w
a s the
u b j e c t oof
f h
is P
hD
Orford
and
was
his
PhD
t h e ssubject
( D e p a r t m e n tof
d i s s e r t a t i o n (Department
F i s h e r i e s and
and W
o f Fisheries
0 r e g o n State
State
dissertation
Wildlife,
i l d l i f e , Oregon
U
n i v e r s i t y , Oct
O c t . 30,
University,
1975).
3 0 , 1975)
T
h e s e studies
s t u d i e s are
below.
s u m m a r i z e dbelow
a r e summarized
These
0
bjectives
Objectives
Them
ajor o
p r e l i m i n a r y sstudies
bjective o
u r preliminary
tudies w
a s to
etermine
to d
The
major
objective
off o
our
was
determine
tthe
h e temperature
h i c h the
g r o w t hrates
t e m p e r a t u r ea
h i g h e s t growth
t h e highest
f o r chum
c h u msalmon,
salrnon,
att w
which
r a t e s for
0 n c o r h y n c h u keta,
ks q t g , a
o r b u s c h a ,o
n d pink
p i n k salmon,
s a l m o n ,!0.
h e n they
Oncorhynchus
and
gorbuscha,
occur
when
ccur w
re
t h e y aare
. g
f e d to
fed
t o satiation
satiation.
F o o dconsumption
g r o s s food
consumption
r a t e , gross
f o o d conversion
Food
rate,
conversion
e f f i c i e n c y , and
a n d survival
s u r v i v a l were
efficiency,
w e r e also
a l s o determined
determined.
flet
hods
Methods
B
o t h species
s p e c i e s of
o f salmon
s a l r n o nwere
w e r e reared
r e a r e d in
i n rectangular
g a l tanks
Both
r e c t a n g u l a r 100
1 0 0 gal
tanks
V
ssupplied
u p p l i e d with
g p mof
w i t h 0.5
0 . 5 gpm
seawater.
o f seawater.
l m m e r s i o nh
eaters w
e r e used
Immersion
heaters
were
u s e c lto
to
m a i n t a i n temperatures
t e m p e r a t u r e sof
1 5 " , 18°,
o f 13°,
l J o , 15°,
l 8 o , and
maintain
a n d 21°C
2 1 " C in
i n the
t h e tanks.
tanks.
t e m p e r a t u r e , salinity,
s a l i n i t y , and
d i s s o l v e d oxygen
temperature,
a n d dissolved
o x y g e n were
w e r e monitored.
monitored.
Water
Water
T h e .fish
fish
The
(omp)o
w
e r e fed
f e d Oregon
0regon M
o i s t Pellet
P e l l e t (OMP)
f a diameter
were
Moist
of
appropriate
diameter a
p p r o p r i a t e for
f o r the
the
ssize
ize o
fish.
off the
t h e fish.
F
ish w
f e d twice
e r e fed
Fish
were
t w i c e daily,
d a i l y , at
0 9 0 0 and
a t 0900
a n d 1700
1 7 0 0 hr.
hr.
D
uring e
p e r i o d the
a c h feeding
f e e d i n g period
t h e fish
f i s h were
w e r e fed
During
each
f e d all
a l l that
t h a t they
t h e y would
w o u l d con
cons u m e in
i n one
hour.
sume
o n e hour.
g r o w t h rate
T h e growth
r a t e of
g r o u p was
The
o f each
e e c h treatment
t r e a t m e n t group
deterw a s deter
51
51
mined
m
i n e d every
e v e r y tenth
day.
t e n t h day.
A
l l the
group w
All
were
f i s h in
e r e anesthesized
anesthesized
t h e fish
i n each
e a c h group
( d e p e n d i n gon
g r o u p s (depending
ssingly
ingly o
r in
o n their
p l a c e d on
or
i n groups
d r y towel
t h e i r size),
o n aa dry
s i z e ) , placed
towel
r e m o v e excess
t o remove
g.
e x c e s s moisture,
m o i s t u r e , and
w e i g h e d to
to
a n d weighed
0 . 0 1 g.
n e a r e s t 0.01
t o the
t h e nearest
The
T h e fish
fish
p l a c e d in
w e r e placed
were
i n an
a n auxilliary
a u x i l I i a r y tank
g r o u p had
u n t i l all
t a n k until
f r o m a group
h a d been
been
a l I from
iweighed.
v e i g h e - d . They
w e r e then
T h e y were
t h e n returned
r e t u r n e d to
t o the
t h e rearing
r e a r i n g tank.
tank.
F o o d consumption
c o n s u m p t i o nrate
r a t e was
Food
w a s determined
d e t e r m i n e d by
b y weighing
w e i g h i n g the
a m o u n tof
of
t h e amount
ffood
ood a
d d e d to
e a c h tank
added
t o each
t a n k and
a n d subtracting
s u b t r a c t i n g from
f r o m that
w e i g h t the
t h a t weight
t h e calculated
calculated
w e i g h t of
p e l l e t s siphoned
o f uneaten
u n e a t e n pellets
weight
s i p h o n e d from
f r o r n the
a f t e r the
t h e tanks
t a n k s after
feeding
t h e feeding
period.
period
F o o d cconsumption
p e r c e n t of
o n s u m p t i o nw
a s expressed
Food
was
e x p r e s s e d as
a s percent
o f body
b o d y weight/day
weight/day
((wet
wet w
weights).
eights).
G r o s s food
f o o d conversion
Gross
e f f i c i e n c y was
w a s then
c o n v e r s i o n efficiency
t h e n determined
determined
g a i n in
( t o t a l wet
a s the
t h e gain
f i s h weight
w e i g h t (total
g r a m s ) divided
as
i n fish
w e t weight/group
w e i g h t / g r o u p in
i n grams)
aiviaeA
(wet w
b y food
f o o d cconsumed
o n s u m e d(wet
r a m s ) ttimes
by
weight,
e i g h t , ggrams)
i m e s 1100.
002.
R e s uI t s
Results
F o r chum
c h u m salmon
s a l m o n the
h i g h e s t food
For
t h e highest
f o o d consumption
c o n s u m p t i o nrate
r a t e occurred
a t 18°C;
o c c u r r e d at
lB'C;
g r o s s food
h i g h e s t gross
f o o d conversion
highest
c o n v e r s i o n efficiency
greatest
e f f i c i e n c y occurred
a t 13°C;
o c c u r r e d at
l l o C ; greatest
g r o w t h occurred
o c c u r r e d at
g r e a t e s t survival
a t 15°-18°C,
1 5 " - 1 8 ' C ; and
a n d greatest
growth
s u r v i v a l occurred
o c c u r r e d at
l 3 ' - 15°C
a t 13°l5'C.
T h e response
r e s p o n s e in
parametersm
p o o r e s t for
i n the
The
measured
was
and
t h e parameters
e a s u r e dw
a s poorest
f o r both
b o t h chum
nd
c h u ma
4
p i n k salmon
pink
s a l m o nat
a t 21°C.
e n e r a l l y had
21oC. P
i n k ssalmon
Pink
generally
h a d a higher
almong
h i g h e r food
f o o d consumpconsumpr o s s ffood
rate, g
r o w t h rate
gross
ttion
i o n rate,
o o d cconversion
o n v e r s i o n eefficiency,
n d ggrowth
f f i c i e n c y , aand
r a t e tthan
hum
h a n cchum
sa
s a limon.
mon.
W
e i g h t specific
g r o s s food
s p e c i f i c food
f o o d consumption,
Weight
f o o d conversion
c o n s u m p t i o n ,gross
c o n v e r s i o n efficiency,
efficiency,
g r o w t l r rate
a n d growth
p i n k salmon
r a t e of
and
o f chum
c h u mand
s a l r n o ndeclined
a n d pink
d e c l i n e d as
a s body
b o d yWeight
increased.
w e i g h t increased.
e n e r a l tthese
IIn
n ggeneral
arametersd
h e s e pparameters
declined
more
ore w
with
i t h increasing
i n c r e a s i n g body
eclined m
w e i g h t at
b o d y weight
at
h i g h e r temperatures
( t 3 ' - 1 5 ' c ) for
t e m p e r a t u r e s than
than a
higher
at
t lower
l o w e r temperatures
t e m p e r a t u r e s (13°-15°C)
b o t h cchum
f o r both
hum
p i n k salmon.
and
a n d pink
salmon.
52
52
Di s e a s e
Disease
B a c t e r i a l Kidney
K i d n e y Disease
D i s e a s e was
w a s found
f o u n d to
p r e v e l e n t in
Bacterial
b e prevelent
t o be
i n a number
n u m b e rof
of
the e
x p e r i m e n t a l groups
g r o u p s of
o f both
the
experimental
b o t h chum
c h u mand
p i n k ssalmon.
a n d pink
a l m o n . Bacterial
B a c t e r i a l Kidney
Kidney
( e f 0 ) is
D
i s e a s ; (BKD)
Diseasi
i s ccontracted
o n t r a c t e d by
b y ffish
i s h in
i n fresh
fresh w
water
a t e r and
i s caused
c a u s e d by
a n d is
by a
a
sspecies
p e c i e s of
o f Corynebacterium.
Corlnebacterium. S
i n c e BKD
g e n e r a l l y a chronic
B K Dis
i s generally
Since
c h r o n i c disease,
disease,
iit
t ddid
i d nnot
o t ccause
ause h
igh m
high
mortalities,
o r t a l i t i e s , but
p r o b a b l y affected
b u t probably
a f f e c t e d determinaflcin
determinatioh
o f food
f o o d consumption,
c o n s u m p t i o n , conversion,
c o n v e r s i o n , and
growth.
of
a n d growth
v i b r i o s i s , which
proved
w h i c h proved
Vibriosis,
t o be
be a
a serious
p r o b l e m in
s e r i o u s problem
i n subsequent
to
s u b s e q u e n texperiments
e x p e r i m e n t s carried
c a r r i e d out
o u t at
a t Newport,
Newport,
w a s virtually
v i r t u a l I y non-existant
n o n - e x i s t a n t in
i n these
was
t h e s e experiments.
experiments.
T e m p e r a t u r ex Ration
R a t i o n Experiments
Temperature
Experiments
p r e l i m i n a r y studies
0 u r preliminary
Our
s t u d i e s indicated
i n d i c a t e d a need
n e e d for
f o r additional
work
additional w
o r k in
in
ttwo
wo g
e n e r a l areas,
t ) ddisease
general
a r e a s , ((1)
( 2 ) the
i s e a s e ccontrol,
o n t r o l , aand
n d (2)
effects
of
different
the e
ffects o
f d
ifferent
l e v e l s o n t h e f o o d c o n s u m p t i o nand
g r o w t h of
a n d growth
o f cultured
c u l t u r e d salmon
salmona
att
. rration
a t i o n levels on the food consumption
v a r i o u s temperatures.
various
temperatures.
A number
n u m b e rof
o f experiments
e x p e r i m e n t s were
w e r e designed
d e s i g n e d and
a n d cconon-
d
u c t e d through
t h r o u g h the
ducted
w i n t e r and
t h e winter
a n d spring
spring o
p r o v i d e additional
off 1973
1 9 7 3to
t o provide
additional
i n f o r m a t i o n cconcerning
o n c e r n i n g these
p r o b l e m areas.
t h e s e two
information
t w o problem
areas.
t
I n tthe
h e eexperiments
xperiments d
e s c r i b e d in
i n the
In
described
t h e following
f o l l o w i n g section,
s e c t i o n , the
t h e fish
fish
u
sed w
e r e cchum
h u m ssalmon
a l m o n reared
r e a r e d ffrom
r o m eeggs
g g s ttaken
used
were
i n tthe
a k e n in
h e ffall
a l l oof
f 1972
1 9 7 2 at
at
tthe
h e 0Oregon
regon S
t a t e University
U n i v e r s i t y hatchery
State
h a t c h e r y on
o n Netarts
N e t a r t s Bay.
Bay.
T h e work
w o r k was
The
w a s done
done
b y fMr.
1 r . Gerald
by
G e r a l d Rowan
R o w a nand
a n d i ss d
e s c r i b e d in
i n additional
a d d i t i o n a l detail
described
d e t a i l in
i n his
his
m a s t e r r s thesis
( o e p a r t m e n t of
t h e s i s (Department
F i s h e r i e s and
master's
o f Fisheries
a n d Wildlife,
t r , l i l d li f e , Oregon
O r e g o n State
state
U ni v e r s i t y , June
University,
J u n e 1975).
1 9 7 5 ).
r e l i m i n a r y sstudies
I n oour
u r ppreliminary
tudies w
e t e r m i n e d the
g r o w t h rates
In
wee d
determined
t h e growth
pink
r a t e s of
o f pink
j u v e n i l e s at
a n d chum
c h u m salmon
s a l m o n juveniles
and
a t four
f o u r temperatures,
t e m p e r a t u r e s , but
b u t at
a t a single
s i n g l e food
food
-
53
53
rration
a t i o n level.
level.
S t u d i e s conducted
c o n d u c t e d in
Studies
i n Newport
N e w p o r tduring
w e r e designed
designed
d u r i n g 1973
l j J J were
t o determine
d e t e r m i n e the
c o m b i n e deffects
t h e combined
e f f e c t s of
to
o f ration
r a t i o n level
a n d temperature
t e m p e r a t u r eon
l e v e l and
on
o o d cconversion
g r o w t h of
tthe
h e ffood
o n v e r s i o n and
a n d growth
o f chum
c h u msalmon.
salmon.
F i s h used
u s e d in
i n this
Fish
t h i s study
s t u d y were
V i b r i o following
w e r e vaccinated
following
v a c c i n a t e d against
a g a i n s t Vibrio
p F o c e u u F eto
st o be
procuures
b edescribed
d e s c r i b e dlater.
later.
pooled g
A pooled
group
of
about
roup o
b o u t 10,000
1 0 , 0 0 0 fish
fish
f a
w a s held
h e l d in
i n a number
n u m b e rof
was
o f large
l a r g e ambient
a m b i e n t temperature
Marine
t e m p e r a t u r e tanks
t a n k s at
a t the
t h e Marine
Science
S c i e n c e Center
C e n t e r in
i n Newport.
N e w p o r t . Fish
Fish w
e r e drawn
d r a w n at
were
f r o m these
r a n d o mfrom
t h e s e tanks
a t random
tanks
f o r use
u s e in
for
i n the
f o l l o v l i n g experiments
t h e following
experiments
Experiment
E x p e r i m e n t | - May
M a y 29-July
2 9 - J u l y 7,
1973
7 , 1973
I
Design
D
esign - F
ish w
e r e reared
Fish
were
r e a r e d in
i n l16
5 temperature-controlled
t e m p e r a t u r e - c o n t r o l l e d ttanks
a n k s ssuch
uch
t h a t there
(lloC,
there w
a s one
o n e tank
t a n k at
that
was
a t each
e a c l r combination
c o m b i n a t i o n of
f o u r temperatures
o f four
t e m p e r a t u r e s(11°c,
j5% o
l 4 o c , 17°C,
( 3 % , 6?,
1 7 " c , 220°C)
0 " c ) and
14°C,
a n d four
f o u r ration
r a t i o n levels
l e v e l s (3?,
6 % , 9 % and
off body
a n d 15
body
p e r ffish
weight
w e i g h t per
p e r day)
i s h per
day).
F
o l l o w i n g a short
p e r i o d the
s h o r t acclimation
Following
a c c l i m a t i o n period
the
e x p e r i m e n t was
w a s continued
experiment
c o n t i n u e d for
f o r 40
days.
4 0 days
A
i n t e r v a l s during
Att 10-day
l 0 - d a y intervals
d u r i n g the
the
e x p e r i m e n t twenty
t w e n t y fish
f i s h from
f r o m each
experiment
were
e a c h treatment
treatment w
e r e randomly
r a n d o m l y sselected
e l e c t e d for
for
weighing
weighing.
( w e t ) at
T h e fish
f i s h weighed
w e i g h e dabout
The
a b o u t 11 . 33 gg (wet)
a t the
b e g i n n i n g of
t h e beginning
o f the
the
e x p e r i m e n t and
a n d had
h a d a maximum
maximum
experiment
wet
w e t weight
w e i g h t of
o f about
a b o u t 2.2
2 . 2 gg at
a t the
t h e end.
end.
R e s u l t s - Growth
Results
G r o w t l r rates
g e n e r a l l y to
r a t e s were
w e r e found
f o u n d generally
b e higher
h i g h e r at
a t lower
t o be
lower
( f i g . Z )7).
.
g i v e n ration
ttemperatures
e m p e r a t u r e s for
f o r a given
r a t i o n level
l e v e l (Fig.
growth
The
T h e difference
d i f f e r e n c e in
i n growth
r a t e between
b e t w e e n fish
f i s h held
h e l d at
rate
a t 11°C
1 1 " c and
a n d those
t h o s e held
h e l d at
i s certainly
a t 14°C
1 4 " c is
c e r t a i n l y not
not
great.
great
p o i n t here
T h e significant
s i g n i f i c a n t point
i s that
The
h e r e is
appeared
t h a t there
there a
b e no
p p e a r e d to
t o be
no
g r o w t h advantage
a d v a n t a g eat
growth
a t the
h i g h e r temperature.
t h e higher
temperature.
Figure
Figure
q u i t e clearly
s h o w s quite
c l e a r l y the
t h e metabolic
m e t a b o l i c costs
shows
c o s t s to
t o the
f i s h of
t h e fish
of
i n c r e a s e d temperature.
increased
temperature.
A
Att 20°C
r a t i o n level
2 0 ' C a ration
I e v e l of
o f 15
l 5 i . of
o f dry
d r y body
body
54
54
+,
=
>
:.
-e
o
I
c)
0
x
X
>
o I I "C
o 14"c
+15
+15
A
'17"
c
A
20"c
+
10
+10
CU
+5
+J
4.J
&.
-c
4.J
+J
3
0
tL
-5
(J
(U
q,
Q)
.:>
]J
(U
-10
(!)
I.)
&
-15
(U
L
!-
>
0
I
I
2
4
I
6
6
8
B
I
10
10
12
12
I
14
I
16
( Z of
R a t i o n (2
o f dry
d r y body
Ration
b o d ywt
w t ./day)
/day)
I
Figure
Figure
7.
7.
T h e relationship
r e l a t i o n s h i p between
b e t w e e nration
The
r a t i o n and
g r o w t h rate
a n d growth
r a t e for
for
c h u m salmon
s a l m o n held
h e l d at
chum
a t four
f o u r temperatures.
t e m p e r a t u r e s . Experiment
E x p e r i m e n tI,
l,
M
a y 29-July
2 9 - J u l y 7,
May
7 , 11973.
973.
T h e fish
f i s h weighed
w e i g h e d about
The
a b o u t 1.3
l . l gg at
at
tthe
h e beginning
beginning o
of
f the
t h e experiment
e x p e r i m e n t and
a n d about
a b o u t 2.2
2 . 2 g at
at
i t s termination.
termination.
its
I
55
55
p e r day
r . r e i g h tper
d a y would
w o u l d have
j u s t maintain
h a v e been
b e e nrequired
r e q u i r e d to
weight
t o just
m a i n t a i n the
f i s h , that
t h e fish,
that
p r e v e n t either
i s , to
t o prevent
g a i n or
e i t h e r gain
o r loss
is,
weight.
l o s s of
o f weight.
A t 17°C
l 7 ' c the
t h e maintenance
maintenance
At
r a t i o n was
v r a sabout
a b o u t 1O°/,
l 0 % , aand
n d it
i t ddropped
ration
r o p p e d to
6 - 7 y " ffor
t o 6-7
o r the
t h e two
t w o lower
l o w e r temperatemperatures.
tures.
u
f the
t h e four
f o u r temperatures
t e r n p e r a t u r e stested,
uf
t e s t e d , the
t h e temperature
t e m p e r a t u r e yielding
y i e l d i n g the
t h e best
best
g r o w t h seems
s e e m sto
t o be
b e about
a b o u t 11°C
growth
l 4 ' c for
f o r most
( r i g . 8s ).
m o s t ration
r a t i o n levels
l e v e l i (Fig.
).
That
That
t e m p e r a t u r e is
i s only
o n l y slightly
s l i g h t l y above
a b o v e ambient
a m b i e n t for
temperature
f o r Newport
N e w p o r tduring
d u r i n g the
t h e summer
summer
months.
months
M
o r t a l i t y from
f r o m Vibrio
w a s found
f o u n d to
b e directly
Mortality
t o be
d i r e c t l y related
r e l a t e d tto
o temperatemperaY i b r i o was
ture a
n d inversely
i n v e r s e l y to
( F i g . 99 )) .
t o ration
ture
and
r a t i o n (Fig
T h e s e data
p r o v i d e a classic
d a t a provide
classic
These
e x a m p l e of
o f the
t h e influence
i n f l u e n c e of
example
o f stress
s t r e s s on
o n disease
d i s e a s e incidence
i n c i d e n c e among
a m o n gcultured
cultured
a
nimals.
animals
IIn
n tthis
h i s ccase
a s e sstress,
t r e s s , aas
s inadequate
i n a d e q u a t e ration,
r a t i o n , excessively
e x c e s s i v e l y high
high
ttemperature,
e m p e r a t u r e , oor
particularly a
r particularly
s a combination
c o m b i n a t i o n of
as
p r o d u c e d high
o f the
t h e two,
t w o , produced
high
m
o r t a l i t i e s due
d u e to
Vibrio.
mortalities
t o Vibrio.
F o o d cconversion
o n v e r s i o n efficiency
( a measure
Food
e f f i c i e n c y (a
m e a s u r eof
p e r c e n t a g eof
o f the
t h e percentage
o f food
food
cconsumed
o n s u r n e dappearing
a p p e a r i n g as
a s an
a n increase
i n c r e a s e in
i n weight)
w e i g h t ) was
w a s found
f o u n d to
t o be
b e directly
directly
r e l a t e d to
t o ration
r a t i o n level
l e v e l and
related
a n d inversely
i n v e r s e l y related
r e l a t e d to
t o temperature
t e m p e r a t u r e . Since
since
o n l y the
t h e fraction
f r a c t i o n of
o f the
f o o d consumed
only
t h e food
c o n s u m e dthat
t h a t is
i s iin
n eexcess
xcess o
f the
of
mainthe m
ainttenance
e n a n c e requirements
r e q u i r e m e n t s is
is a
v a i l a b l e for
g r o w t h , the
f o r growth,
available
t h e low
l o w conversion
conversion
e f f i c i e n c i e s at
a t higher
h i g h e r temperature
t e m p e r a t u r e reflect
r e f l e c t the
efficiencies
t h e high
h i g h maintenance
m a i n t e n a n c erequirerequiren e n t s aat
t tthose
h o s e ttemperatures
( s h o w nin
e m p e r a t u r e s (shown
rients
i n Fig.
Fig.
l7).
).
g r o w t h , the
A
i t h growth,
Ass w
with
the
b e s t food
f o o d cconversions
onversions w
e r e found
f o u n d at
a t the
were
t h e highest
( 1 5 2 ) and
h i g h e s t ration
r a t i o n (15)
a n d lowest
lowest
( t t " c ) aand
ttemperature
e m p e r a t u r e (11°c)
n d aat
t tthe
h e ttwo
w o hhigher
i g h e r rrations
g 2 , 1 515)
% ) at
a t i o n s ((9°,
a t 14°C.
14"c.
C o n v e r s i o n efficiencies
e f f i c i e n c i e s at
a t " !17°
7 " and
Conversion
a n d 20°C
2 O " Cw
e r e low.
were
low.
56
56
R a t ion
ion
Rat
I
15%
o 15?
0
>.
o9%
9
3 +20
+20
3
L
L
-o
o
?
I
0
X
><
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A 66'a
+15
+15
A3%
+ 1C0
+1
o
CD
0
0)
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+ c5
q)
+,
4-)
0
C
CD
&.
rx
-z
P
6
-q
!-
(5
CD
.:
o
o
&.
-10
-1(
o
L
c)
14
16
20
oC
T e m p e r a t u r e °C
Temperature
F i g u r e 88
Figure
T
h e relationship
r e l a t i o n s h i p between
b e t w e e n temperature
The
t e m p e r a t u r e and
g r o w t h rate
a n d growth
rate
ffor
o r cchum
h u m salmon
s a l m o n fed
f e d at
a t four
f o u r different
d i f f e r e n t ration
r a t i o n l eeve1s
vel s
( a s % dry
d r y body
(as
b o d y wt./day).
wt./day).
J u l y 7,
1973.
July
7 , 1973
E x p e r i m e n tI,
I , May
l,lay 29Experiment
2!-
Y
o
30
>-
Lr\
-f,
k5
>
0
(U
1.
0
IJ\
15
( o 4 r q ! A o t a n p ) A r l t e r . r o t "%
t [e]o1
L
I.r\
o\o
qr
O\9
o\
\o
o\9
(\n
de
lr\
qr
o\o
d\o
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ds
69
rtt
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c)c
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N
o
L)
o
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c)c
oc,
FCE
o.
(J
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o
17°C
I
I
I
I
15
3°.
+rE
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1)
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LE
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oo
+,
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l!O
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C)
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57
(\rl
N
lfl
x
=
ol
c!
t\
cn
Experiment I, May 29-July 7, 1973
c)
o
.u
o
E
.t-,
r-l
!l
.-l
>l
.-l
e ,
f
t^
o
per day) on mortality due to Vibrio in chum salmon
(per cent of dry body weight
The combined influence of temperature and ration level
9
Figure
20°C
1L°C
11°C
Temp
I
I
I
I-
9?
6?
15
9°/
6
3?
15
9
6
3?
15
9
6
3
Ration
I
I
I
I
I
II
I
I_
I
I
I
II
I
I
I
I
I
I
I
0
58
58
E xperimeht
p e r i m e n tII
_ lI - Sept.
Sept.lB
- N o v . 7,
1973
18-Nov.
7 , 1973
D
e s i g n - The
Design
T h e second
s e c o n d experiment
e x p e r i m e n t of
1 9 7 3w
o f 1973
a s conducted
was
c o n d u c t e d following
f o l l o w i n g the
the
e n e r a l design
ssame
a m eg
d e s i g n as
a s . the
t h e first
general
f i r s t experiment
experiment.
M
i n o r cchanges
e r e made
h a n g e sw
made
Minor
were
iin
n tthe
h e ssampling
a m p l i n g procedure
p r o c e d u r e and
a n d ration
r a t i o n levels
l e v e l s were
w e r e adjusted
a d j u s t e d to
t o 3°/,
3 % , 88*,
%,
1 3 % and
a n d 18*
1 8 %of
o f dry
d r y body
b o d y weight
w e i g h t per
p e r day.
13*
day.
F i s h used
i n the
u s e d in
experiment
t h e experiment
Fish
a v e r a g e d about
g wet
a b o u t 12
12 g
w e t weight
w e i g h t at
a t the
t h e beginning
b e g i n n i n g and
averaged
had a m
a n d had
a x i m u mwet
wet
maximum
w
e i g h t of
o f about
a b o u t 40
4 0 gg at
a t the
weight
t h e end
end.
R
esults - T
Results
h e results
r e s u l t s of
o f Experiment
E x p e r i m e n II
t l l were
w e r esimilar
s i m i l a r ini nmost,
The
m o s t reres p e c t s to
t o those
t h o s e of
o f the
t h e first
f i r s t experiment.
spects
experiment.
A s in
i n the
f i r s i experiment,
t h e first
e x p e r i m e n t , the
t h e data
d a t a from
f r o m Experiment
As
E x p e r i m e n t II
l l show
s h o w that
that
the b
iowth w
est g
a s obtained
(rig.
o b t a i n e d from
f r o m our
the
best
growth
was
o u r highest
h i g h e s t ration
r a t i o n (Fig
l0).
10)
ln
In
E x p e r i m e n t II,
however, w
l l , however,
f o u n d that
t h a t the
t h e maximum
m a x i m u mfood
f o o d consumption
Experiment
wee found
by
c o n s u m p t i o nby
tthe
h e fish,
f i s h , as
p e r c e n t a g e of
a s a percentage
o f body
b o d y weight,
w e i g h t , was
v r a ssomewh.at
s o m e w h a tless
l e s s than
than
E
xperiment l.
Experiment
I
r v / ealso
a l s o found
f o u n d that
t h a t the
t h e maintenance
m a i n t e n a n c eration
r a t i o n as
We
as *
body
o f body
% of
( r a t i o n permitting
w e i g h t (ration
p e r m i t t i n g zero
weight
z e r o weight
r ^ , e i g h change)
tc h a n g e ) was
w a s less
l e s s in
i n Experiment
E x p e r i m e n tII
ll
t h a n in
i n Experiment
E x p e r i m e n t I ffor
than
o r aall
l l temperatures
t e r n p e r a t u r e s . These
T h e s e differences
d i f f e r e n c e s in
i n conconI
s u m p t i o n aand
nd m
a i n t e n a n c eaare
r e aattributable
t t r i b u t a b l e tto
l a r g e r ssize
o tthe
sumption
maintenance
h e larger
i z e oof
f tthe
he
f i s h used
u s e d in
i n the
fish
t h e second
s e c o n dexperiment.
experiment.
lt
It
e n e r a l l y true
i s ggenerally
t r u e that
f i s h conis
t h a t fish
con-
s u m eand
a n d require
r e q u i r e a lower
l o w e r fraction
f r a c t i o n of
b o d y weight
sume
o f their
t h e i r body
w e i g h t in
i n food
f o o d as
a s they
they
b e c o m elarger
larger.
become
T
h e best
b e s t growth
g r o r v t h was
w a s recorded
r e c o r d e d at
a t the
The
t h e higher
h i g h e r ration
r a t i o n levels
l e v e l s and
att
and a
(rig.
a b o u t 14°c
l 4 ' c (Fig
about
1
II)
1).
g r o w t h curves
T h e growth
c u r v e s for
f o r the
The
t h e two
h i g h e r ration
t w o higher
ration
llevels
e v e l s aare
( r i g . Ii).
q u i t e similar
r e quite
r i r i t a r (Fig.
1l).
T h i s is
i s because
b e c a u s ethe
This
f i s h never
t h e fish
never
a c t u a l l y consumed
c o n s u m e dmore
m o r e than
t h a n about
actually
a b o u t 15*
1 5 %of
o f their
t h e i r body
b o d y weight.
u r e i g h t . Therefore,
Therefore,
o n the
b a s i s of
t h e basis
f o o d consumed
on
o f food
c o n s u m e d tthe
(nominally
h e ttwo
wo h
i g h e r ration
r a t i o n levels
l e v e l s (nominally
higher
1 3 %and
a n d 18*)
1 B % ) were
13*
w e r e nearly
n e a r l y identical
identical.
59
59
U)
o
+J
3
t-
o
7'
I
o
+
25
+25
X
x
o
11°C
I 1'c
.
c
'C
I 4I°C
A
i°
17"C
A
20°C
200c
>-.
-a
a)
+"15
+15
c)
ro
&
-c
+J
P
3
!-
c9
+5
CJ
.:
a-,
o
o
-5
o
tc)
B
6
10
12
Ration
R
a t i o n ( Y eof
o f dry
d r y body
b o d y wt.Iday)
wt.,/day)
(
F i g u r e I10C .
Figure
T h e relationship
The
r e l a t i o n s h i p between
b e t w e e nration
r a t i o n level
level a
g r o w t l r rate
and
n d growth
r a t e for
for
c h u m salmon
chum
s a l m o n held
h e l d at
a t four
f o u r different
d i f f e r e n t ttemperatures.
emperatures.
fl,
Experiment
Experiment
T h e fish
S e p t . 18-Nov
at
Sept
weighed
fish w
e i g h e d about
a b o u t 12
1 2 . 4 g at
l B - N o v . 7,
1 9 7 3 . The
7 , 1373
'
the
t h e beginning
o f the
b e g i n n i n g of
t h e experiment
e x p e r i m e n t and
a n d about
a b o u t 18
1 8 1. 4 g
a t its
i t s ter
terg at
mination.
mination.
50
60
R a t i on
on
Rat
o
15"/,
l5
o g %9'
u'
U,
+J
l\
3
5'4
6
>tL.
0
+25
o
I
o
x
-o
+15
C)
P
o
s
+,
3
t-
+5
H
o
o
-5
o
to
14
14
16
16
l8
20
oc
T e m p e rtture
au r e °C
Tempera
F i g u r e 11.
Figure
ll.
T h e relationship
r e l a t i o n s h i p between
The
b e t w e e n temperature
temperature a
growth
n d growth
and
rrate
a t e ffor
o r cchum
h u m salmon
s a l m o n fed
f e d at
a t four
f o u r different
d i f f e r e n t ration
ration
( a s % dry
l e v e l s (as
levels
d r y body
b o d y wt.Iday).
wt./day).
S e p t . 18-Nov
l B - N o v . 77,
, 1 91973
73.
Sept
E x p e r i m e n tII,
Experiment
ll,
611
6
g e n e r a l l y higher
l 4 o r t a l i t i e s in
h i g h e r at
a t the
Mortalities
i n Experiment
E x p e r i m e n t II
w e r e generally
t h e higher
higher
l l were
temperatures
20°C
t e m p e r a t u r e s ttotalling
% , 223,
a t 11°,
l l o , lli°,
1 4 " , 717°
nd 2
o t a l l i n g 66?,
3 % , \ 0 ' A , and
a n d 36
7 " aand
0oC
3 6 %at
respectively.
respectively.
U n l i k e Experiment
d i d not
Unlike
E x p e r i m e n tI,
m o r t a l i t i e s did
n o t show
s h o waa clear
clear
l , mortalities
rrelationship
e l a t i o n s h i p with
w i t h ration
r a t i o n level
l e v e l in
i n this
t h i s experiment.
experiment.
because
This
may
T
his m
a y be
b e because
e v e n tne
I n e lower
l o w e r rations
rations w
for a
even
were
of
maintenance
all
e r e in
i n excess
excess o
l l but
b u t the
f m
a i n t e n a n c e for
the
( c o m p a r eFigs.
h i g h e r temperature
g r o u p s (compare
t e m p e r a t u r e groups
F i g s . 77
higher
1 0 ) so
and
a n d 10)
s o that
l o w ration
ration
t h a t low
w a s aa less
l e s s significant
was
s i g n i f i c a n t stress
s t r e s s factor
f a c t o r in
i n Experiment
E x p e r i m e n tII
ll
.1
tthan
h a n in
i n Experiment
Experiment
t.
Disease
D i s e a s e.Control
.Control
D i s e a s e ccontrol
o n t r o l efforts
Disease
during
of
experiments
were
efforts d
u r i n g this
series o
t h i s series
f e
x p e r i r n e n t sw
ere
( l ) iidentifying
cconcerned
o n c e r n e d basically
b a s i c a l l y with
w i t h (1)
d e n t i f y i n g tthe
a n d extent
of
h e types
t y p e s and
e x t e n t of
(2) p
d
i s e a s e problems
p r o b l e m s that
rel iminary e
disease
wee m
might
encounter,
preliminary
efforts
ight e
n c o u n t e r , aand
n d (2)
that w
fforts
c o n t r o l disease.
to
t o control
disease.
B
a c t e r i a l Kidney
Bacterial
Disease
K i d n e y Disease
p r o b l e m with
l n oour
u r eearlier
orll w
In
work
wee encountered
arl ier w
e n c o u n t e r e d a serious
s e r i o u s problem
w i t h Bacterial
Bacterial
Kidney
K i d n e y Disease.
Disease.
This
T h i s type
l < i d n e ydisease
d i s e a s e is
i s caused
t y p e of
o f kidney
c a u s e dby
b y fresh
f r e s h water
rvater
( C o r y n e b a c t e r i u m! p . )
b
a c t e r i a (Corynebacterium
bacteria
and
a n d has
h a s no
n o effective
e f f e c t i v e treatment.
treatment.
The
T
he
d i s e a s e is
disease
i s chronic
b u t can
m o r t a l ities
at
c h r o n i c but
ities a
c a n cause
c a u s emortal
t elevated
e l e v a t e d temperatures.
temperatures.
Since
S i n c e the
water
a t e r origin,
wee theorized
d i s e a s e is
origin, w
t h e disease
i s of
o f fresh
fresh w
t h e o r i z e d that
t h a t it
it
c o u l d be
b e avoided
could
disease-free
a v o i d e d by
b y keeping
in a d
i s e a s e - f r e e environment
k e e p i n g the
f i s h in
t h e fish
environment
d u r i n g their
period.
t h e i r short
s h o r t fresh
during
f r e s h water
w a t e r period.
group o
T o test
t e s t the
t h e hypothesis
To
wee split
of
hypothesis w
f cchum
h u m eggs
i n t o two
s p l i t a group
e g g s into
two
e x p e r i m e n t a l lots,
l o t s , one
hich w
experimental
which
was
o n e ot
of w
a s incubated
i n c u b a t e d following
f o l l o w i n g standard
standard
I
62
62
hatchery
using
untreated
water
Creek,
while
h a t c h e r y procedures
procedures u
a t e r from
f r o m lWhiskey
sing u
ntreated w
^ / h i s k e yC
hile
reek, w
the
t l r e other
o t h e r was
w a s "sterile
incubated".
" s t e r i l e incubated".
the
t h e following
f o l l o w i n g treatments:
treatments:
Sterile
i n c u b a t i o n consisted
of
S t e r i l e incubation
c o n s i s t e d of
of
o f the
b a t h of
1)
l ) sterilization
s t e r i l i z a t i o n of
t h e eggs
e g g s with
w i t h aa bath
W e s c o d y n e 2)
,2 ) sterilization
p r i o r to
s t e r i l i z a t i o n of
w i t h chlorine
Wescodyne,
i n c u b a t o r s with
to
o f the
t h e incubators
c h l o r i n e prior
use,
u s e , - r rdd m
o s t importantly
most
3)
water
importantlV 3
ater
o n t i n u o u s sterilization
sterilization
oof
f the
the w
) ccontinuous
( d e - c h l o r i n a t e d city
s u p p l y (de-chlorinated
supply
w a t e r ) with
w i t h ultra-violet
c i t y water)
u l t r a - v i o l e t light.
I ight.
I ' b u t t o n e d - u p " they
A f t e r these
f i s h hatched
After
were
t h e s e fish
h a t c h e d and
a n d had
h a d "buttoned-up"
e r e moved
m o v e d to
they w
to
salt w
a t e r rearing
r e a r i n g tanks
| 4 a r i n e Science
salt
.ater
t a n k s at
a t the
t h e Marine
S c i e n c e Center
C e n t e r in
i n Newport
Newport.
The
T
he
g
roups w
(11'C) a
e r e kept
k e p t separate
groups
were
and
at
and
separate a
n d had
h a d subgroups
s u b g r o u p sa
t aambient
m b i e n t (11°C)
nd
( t 7 ' C ) temperatures.
e
l e v a t e d (17°C)
elevated
temperatures.
T
h e results
The
r e s u l t s of
w e r e evaluated
o f the
t h e study
s t u d y were
e v a l u a t e d on
o n the
b a s i s of
o f the
comt h e basis
t h e comp
arative g
r o w t h aand
r o u p s , aand
ortality o
nd m
parative
growth
mortality
of
groups,
examination
f the
n d oon
n e
x a m i n a t i o n oof
f
the g
f i s h for
f o r signs
signs o
fish
off disease
d i s e a s e and
d i s e a s e agents.
a n d disease
agents.
S
i n c e the
Since
e x p e r i m e n t was
w a s compounded
w i t h an
vaccinat h e experiment
a n experimental
e x p e r i m e n t a l vaccinac o m p o u n d e with
d
p r o g r a m to
t i o n program
tion
c o n t r o l Vibriosis,
V i b r i o s i s , the
w i l l be
t o control
r e s u l t s will
b e discussed
discussed
t h e results
fol lowing d
i s c u s s i o n of
following
discussion
o f the
t h e vaccination
v a c c i n a t i o n experiment.
experiment.
Vi b r i o
Vibrio
V i b r i o s i s , caused
p r i m a r i l y by
ibrio
Vibriosis,
marine
Vibrio
c a u s e d primarily
b y the
a r i n e bacterium
bacterium V
the m
a n g u i l l a r u m , was
p r o b l e min
b e aa serious
anguillarum,
w a s known
k n o v r nto
t o be
s e r i o u s problem
i n saltwater
s a l t w a t e r fish
f i s h culture.
culture.
\ , ' / ehad
h a d not
p r o b l e m s from
n o t had
h a d real
r e a l problems
We
f r o m Vtbrio
V i b r i o before
b e f o r e 1973,
b u t the
1 9 7 3 , but
experience
t h e experience
o f others
o t h e r s suggested
of
wee should
difficulties
wee scaled-up
s u g g e s t e d that
that w
s h o u l d expect
expect d
ifficulties
aas
s w
scaled-up
our
o u r work
w o r k in
i n Newport.
Newport.
p r o b l e m s from
lIn
n aan
n aattempt
t t e m p t tto
minimize
inimize e
expected
o m
f r o m Vibrio
V i b r i o we
w e carried
x p e c t e d problems
carried
program. T
o
ut a
n experimental
e x p e r i m e n t a l vaccination
primarily
out
an
v a c c i n a t i o n program
a s done
The
work
was
he w
ork w
d o n e primarily
by D
r . John
J o h n Fryer
F r y e r and
M r . Dave
by
Dr.
of
a n d Mr.
D a v e Ransom
Ransom
M i c r o b i o l o g y Depart
Depart0 . S . U . r s Microbiology
o f O.S.U.'s
.
6l
63
ment.
ment.
V
a c c i n a t i o n consisted
c o n s i s t e d of
o f feeding
f e e d i n g the
t h e fish
f i s h killed
Vaccination
b a c t e r i a l cells
k i I l e d bacterial
cel ls
m i x e d in
i n with
w i t h prepared
p r e p a r e d fish
mixed
f i s h food.
food.
T h e vaccine
v a c c i n e was,
w a s , in
i n this
The
t h i s case,
case,
m
ixed n
i t h the
t h e starter
starter m
a s h and
a n d fed
mixed
with
mash
f e d to
t o the
f i s h as
t h e fish
a s soon
s o o n as
a s they
t h e y started
started
tto
o feed.
feed.
A
l l of
o f the
t h e fish
f i s h intended
i n t e n d e d for
f o r use
u s e in
g r o w t h studies
All
i n the
t h e growth
s t u d i e s were
were
vvacci
a c c i * tted.
ed.
S u b - g r o u p s from
f r o m the
t h e kidney-disease
k i d n e y - d i s e a s e experiment
(previously
Sub-groups
e x p e r i m e n t (previously
d
escribed) w
e r e also
a l s o vaccinated.
vaccinated.
described)
were
T h e final
f i n a l design
d e s i g n of
o f that
The
t h a t experiment
experiment
i s aas
s shown
s h o w n in
i n Figure
F i g u r e 12
12.
is
R
esults - H
Results
igh m
ortalities w
e r e recorded
r e c o r d e d among
a m o n gall
High
mortalities
were
a l l of
o f the
t h e experiexperim e n t a l groups
g r o u p sshown
s h o w nin
12.
mental
i n Figure
F i g u r e12..
IIn
n ffact,
a c t , eessentially
s s e n t i a l l y aall
l l oof
fish
f the
t h e fish
u s e d in
i n that
t h a t aspect
a s p e c t of
o f the
t h e disease
d i s e a s e work
w o r k died
d i e d before
b e f o r e the
used
t h e end
e n d of
o f the
the
s u m r n e r . Vibrio
v i b r i o was
summer.
w a s the
p a t h o g e nisolated
t h e only
o n l y pathogen
i s o l a t e d from
f r o m these
t h e s e fish.
fish.
sSince
i n c e no
n o Coryriebacteria
c o r y n e b a c t e r i a wwere
e r e ffound
ound a
n d because
b e c a u s e none
and
n o n e of
o f the
mort h e mortal ities a
re a
t t r i b u t a b l e to
k i d n e y disease,
t o kidney
talities
are
attributable
d i s e a s e , it
i t is
i s impossible
i m p o s s i b l e to
to
e v a l u a t e the
t h e effectiveness
e f f e c t i v e n e s s of
o f the
evaluate
t h e sterile
s t e r i l e rearing
r e a r i n g procedure.
p r o c e d u r e . Further,
Further,
s i n c e the
t h e mortalities
m o r t a l i t i e s among
a m o n geven
e v e n the
since
v a c c i n a t e d fish
t h e vaccinated
f i s h in
i n this
t h i s experiment
experiment
e
v e n t u a l l y aamounted
m o u n t e dtto
o 11OO,
0 0 % it
, i t must
m u s t be
b e said
eventually
s a i d that
t h a t the
prov a c c i n a t i o n prot h e vaccination
v i d e d at
best o
a t best
n l y limited
p r o t e c t i o n from
vided
only
I i m i t e d protection
f r o m Vibrio
vibrio.
H o w e v e r , the
However,
the
s e q u e n c ein
in w
h i c h total
( r i g . t12)
total m
ortality o
z ) indicates
sequence
which
mortality
occurred
c c u r r e d (Fig.
i n d i c a t e s to
us
t o us
t h a t the
t h e treatments
t r e a t m e n t s may
m a y have
that
h a v e had
h a d some
s o m eeffect
e f f e c t on
o n the
f i s h e s ' s susceptiusceptit h e fishes'
b i l i t y to
Vibrio
bility
t o Vibrio.
( i n Fig.
N
o t i c e (in
r i g . 12)
1 2 ) that
t h a t the
Notice
t h e unvaccinated
u n v a c c i n a t e d fish
f i s h held
h e l d at
a t 17°C
1 / o c were
were
t h e first
f i r s t two
g r o u p s to
t w o groups
the
t o show
s h o w 1OO?
1 0 0 %mortality
mortality.
T h e n , consider
c o n s i d e r the
Then,
four
t h e four
g r o u p s of
o f fish
f i s h held
h e l d at
p a i r s , each
a t 11°C
1 1 o c as
a s two
groups
t w o pairs,
e a c h of
o f which
w h i c h contained
c o n t a i n e d aa
vvaccinated
a c c i n a t e d and
a n d an
a n unvaccinated
u n v a c c i n a t e d group.
group.
N o t i c e that,
p a i r , the
t h a t , as
a s a pair,
Notice
the
s t e r i l e incubated
i n c u b a t e d groups
g r o u p s survived
s u r v i v e d longer
sterile
l o n g e r than
t h a n the
g r o u p , and
u n s t e r i l e group,
t h e unsterile
and
64
64
(5)
vaccinated (6)
arnbient (t t "C)(
A
A.
l e reared
r e a r e d<ambient
s - : iile
<
\17.c
_/u^"cinated
(110C)<
\
(d5 )
n o n - v a c c i n a t e(5)
(2)
17°C (2)
(4)
vaccinated
v a c c i n a t e d (4)
(t t "C)
ambient
a m b i e n r(11°c)
B
B.
(3)
n o n - v a c c i n a t e d (3)
non-vaccinated
Non-sterile
N o n - s t e r i l e reared
reared
\rz.c17°C (1)
(r)
F i g u r e 12.
Figure
12.
Design
d i s e a s e and
a n d Vibrio
V i b r i o experiment
conducted
D e s i g n of
e x p e r i m e n tconducted
o f kidney
k i d n e y disease
(in
Sterile
r e a r i n g (in
with
i n Newport,
N e w p o r t , 1973.
1973. S
t e r i l e rearing
s a l m o n in
w i t h chum
c h u msalmon
d i s e a s e control
m e a s u r e ,while
while
fresh
water)
was
a s a kidney
fresh w
ater) w
k i d n e y disease
c o n t r o l measure,
( i n saltwater)
Vibrio.
vaccination
w a s to
v a c c i n a t i o n (in
s a l t w a t e r ) was
t o control
c o n t r o l Vibrio.
Numbers
Numbers
a r e n t h e s e s indicate
w h i c h1OO°/
1 0 0 %mortality
mortal ity
in
parentheses
i n d i c a t e sequence
i n which
in p
s e q u e n c ein
was
w a s observed
observed.
65
6
p a i r the
vwithin
i i t h i n each
g r o u p showed
e a c h pair
t h e vaccinated
v a c c i n a t e d group
s h o w e dbetter
b e t t e r survival
s u r v i v a l than
t h a n the
the
u n v a c ci n a t e d group.
group
unvaccinated
C e r t a i n l y this
e x p e r i m e n t does
t h i s experiment
d o e s not
n o t establish
e s t a b l i s h conclusively
Certainly
c o n c l u s i v e l y that
that
p r o t e c t i o n against
vvaccination
a c c i n a t i o n affords
a f f o r d s protection
a g a i n s t Vibrio.
vibrio.
jjectke.
ecti,,c.
T h a t was
w a s not
n o t its
i t s obobThat
B u t , it
i t does
d o e s provide
p r o v i d e us
us w
i t h sufficient
s u f f i c i e n t encouragement
But,
with
e n c o u r a g e m e n that
that
r . r efeel
f e e l the
t h e technique
t e c h n i q u e warrants
w a r r a n t s further
we
f u r t h e r study
study.
T
here a
r e a number
n u m b e ro
p o s s i b l e reasons
f possible
procereasons w
hy o
There
are
of
why
our
u r vvaccination
a c c i n a t i o n proced u r e s failed
p r o v i d e complete
f a i I e d to
t o provide
c o m p le t e immunity
i m m u ni t y from
f r o m Vibrio
Vibr io.
dures
l ^ l eattempted
a t t e m p t e d to
to
We
m
i x the
t h e vaccine
v a c c i n e with
w i t h r r'starter
starter m
a s h " so
s o that
t h a t we
w e could
f e e d it
mix
mash"
i t to
c o u l d feed
t o the
the
ffish
i s h soon
s o o n after
a f t e r they
t h e y entered
e n t e r e d saltwater.
saltwater.
T h i s deviates
d e v i a t e s from
f r o m the
t h e standard
standard
This
p
r o c e d u r e in
i n rwhich
v h i c h vaccine
v a c c i n e is
i s mixed
m i x e d with
w i t h larger
pellets.
l a r g e r pellets.
procedure
M a s h is
i s not
Mash
not
o n l y more
m o r e difficult
difficult
w o r k with
t o work
w i t h simply
s i m p l y oecause
b e c a u s eof
p h y s i c a l nature,
only
to
o f its
i t s physical
nature,
b u t fish
f i s h that
a r e that
y o u n g feed
t h a t are
p o o r l y and
t h a t young
f e e d poorly
a n d waste
w a s t e much
but
m u c hof
o f the
food.
t h e food.
lIt
t
rwas,
' / a s , therefore,
t h e r e f o r e , almost
a l m o s t impossible
i m p o s si b l e for
g e t aa good
f o r us
g o o d estimate
u s to
t o get
e s t i m a t e of
o f the
the
a m o u n t of
o f vaccine
v a c c i n e actually
a c t u a l l y consumed
amount
c o n s u m e dby
b y the
t h e fish
fish.
F u r t h e r , it
Further,
i t is
i s tthe
a t u r e oof
f the
he n
i m m u n eresponse
nature
t h e immune
r e s p o n s e that
challenge
t h a t aa challenge
i b r i o oorganisms
b
y V
r g a n i s m s is
is n
e c e s s a r y to
by
Vibrio
necessary
maintain
to m
a i n t a i n the
i m m u n i t y . We
f e e l now
t h e immunity
W e feel
now
t h a t tne
t i r e fluctuations
f l u c t u a t i o n s in
that
i n environmental
e n v i r o n m e n t a l conditions
c o n d i t i o n s in
i n oour
a t e r source
water
source
ur w
((Yaquina
v a q u in a B
a y ) ccuased
u a s e d intermittent,
i n t e r m i t t e n t , rather
r a t h e r than
Bay)
t h a n constant,
c o n s t a n t , challenges
c h a l l e n g e s by
by
/
1'
vibrio.
Vibrio
T h e degree
degree o
i n the
f immunity
i n r n u n i t y in
fish m
t h e fish
a y have
The
of
may
h a v e been
b e e n lowered
l o w e r e d by
by a
p
eriod d
uring w
h i c h Vibrio
v i b r i o lwas
p r e s e n t in
, r a snot
n o t present
period
during
which
i n large
l a r g e numbers
T h e n as
n u m b e r s . Then
as
the e
n v i r o n m e n t cchanged,
hanged; h
igh n
u m b e r so
V i b r i o could
the
environment
high
numbers
of
f Vibrio
h a v e cchallenged
hallenged
c o u l d have
f ish w
tthe
h e fish
h e n their
t h e i r immunity
i r n m u n i t ywas
w a s at
when
a t aa low
l o w level.
level .
w e cannot
F i n a l l y , we
c a n n o t exFinally,
ex-
p o s s i b i l i t y that
c l u d e the
t h e possibility
clude
t h a t chums
c h u m s are
a r e immunologically
i n m u n o l o g i c a ll y incompetent
incompetent.
B
a s e d oon
n e
v i d e n c e that
ve h
a v e aalready
t h a t lwe
lready d
Based
evidence
have
discussed,
i t seems
s e e m s that
i s c u s s e d , it
that
s t r e s s was
w a s the
t h e most
m o s t important
i m p o r t a n t factor
f a c t o r in
i n determining
d e t e r m i n i n g resistance
stress
t o Vibrio.
Vibrio.
r e s i s t a n c e to
( t e r n p e r a t u r e , inadequate
Stress o
f any
a n y kind
k i n d (temperature,
i n a d e q u a t e food,
Stress
of
in
f o o d , fluctuations
f l u c t u a t i o n s in
66
s a l i n i t y , etc.)
e t c . ) invariably
i n v a r i a b l y contributed
c o n t r i b u t e d to
t o high
h i g h mortalities
m o r t a l i t i e s in
i n spite
salinity,
s p i t e of
of
o
ur e
p r o t e c t the
f f o r t s to
t o protect
t h e fish
b y vvaccination
our
efforts
by
f i s h by
a c c i n a t i o n aand
ccasionally b
n d ooccasionally
y tthe
he
u s e of
o f antibiotics.
antibiotics.
use
D
iscussion
Discussion
it
!
N
one o
f the
e x p e r i m e n t s conducted
t h e experiments
c o n d u c t e d between
None
of
b e t w e e n 1971
a n d 1974
1 9 7 1 and
1 9 7 \ indicate
indicate
a n y advantage
a d v a n t a g e in
i n culturing
c u l t u r i n g chum
c h u r nsalmon
salmona
any
at
excess
t temperatures
t e m p e r a t u r e s an
in e
x c e s s oof
f
14°C.
l4'C.
N e v e r t h e l e s s , since
s i n c e ambient
a m b i e n t seawater
s e a w a t e r temperatures
Nevertheless,
t e m p e r a t u r e son
o n the
0regon
t h e Oregon
coast a
e n e r a l from
r e in
in g
f r o m 9°-12°C,
r o w t h aadvantage
s o m eg
coast
are
general
growth
be
d v a n t a g e ccould
e
ould b
9 " - 7 2 " C , some
o b t a i n e d through
t h r o u g h the
t h e use
u s e of
o f heated
h e a t e d seawater
s e a w a t e r for
f o r culturing
obtained
c u l t u r i n g chum
c h u msalmon.
salmon.
p a r t i c u l a r l y true
T h i s is
i s particularly
t r u e if
i f an
a n open
This
o p e n coastal
c o a s t a l site
i s considered,
s i t e is
c o n s i d e r e d , bebec a u s e such
s u c h a site
p r o b a b l y experience
s i t e would
u n u l d probably
p r o b l e mwith
e x p e r i e n c e less
cause
l e s s of
o f aa problem
with
vvibriosis
i b r i o s i s aand
nd w
ould h
a v e aa lower
would
have
most
l o w e r aambient
m b i e n t temperature
t e m p e r a t u r e tthan
han m
o s t eestuarine
stuarine
llocations
ocations.
l n any
a n y case
c a s e care
c a r e would
r n o u l d have
h a v e to
b e used
t o be
u s e d to
t o see
s e e that
t h a t culture
c u l t u r e temperatemperatures d
i d not
tures
did
n o t exceed
e x c e e d 14°C
14'C.
U n l e s s significant
s i g n i f i c a n t advances
a d v a n c e sare
a r e made
Unless
m a d ein
i n the
the
e f f e c t i v e n e s s of
p r o c e d u r e sfor
o f the
t h e vaccination
v a c c i n a t i o n procedures
effectiveness
f o r salmon,
it
s a l m o n , it
i s uunlikely
is
nl ikely
tthat
h a t cchum
h u m ssalmon
a l m o n ccan
a n be
b e commercially
c o m m e r c i a l l y cultured
c u l t u r e d at
a t temperatures
t e m p e r a t u r e s that
t h a t cconon-
v
s i s t a n t l y exceed
sistantly
e x c e e d 1 414°c.
"c.
This
T h i s is
i s because
b e c a u s e as
a s long
l o n g as
v i b r i o is
a s Vibrio
i s aa threat,
threat,
t h e fish
f i s h simply
s i m p l y cannot
c a n n o t tolerate
t o l e r a t e any
the
of all
a n y kind
k i n d of
o f stress,
s t r e s s , ; "least
f
all a
a
stress
stress
such a
such
as
s high
h i g h temperature
t e m p e r a t u r e that
growth
t h a t concurrently
c o n c u r r e n t l y favors
f a v o r s the
t h e growth
Vilrio.
of
o f Vibrio.
I i m i t e d studies
O
u r limited
p i n k salmon
studies w
i t h pink
Our
with
s a l m o n suggest
s u g g e s t that
t h a t they
m a y be
be
t h e y may
r o w i n g than
faster g
t h a n chum
c h u m salmon,
s a l m o n , and
a n d that
faster
growing
t h a t they
t h e y may
m a y be
b e able
a b l e to
t o tolerate
tolerate
s o m e w h a thigher
h i g h e r temperatures
t e m p e r a t u r e s than
somewhat
t h a n chum
c h u m salmon
salmon.
r o w t h in
Good
growth
G
oodg
i n vvery
ery
67
67
yyoung
o u n g pink
p i n k salmon
s a l m o n occurred
o c c u r r e d at
a t temperatures
t e m p e r a t u r e sup
u p to
t o 18°c.
18"c.
pink
L a r g e r pink
Larger
( g r e a t e r than
s a l n o n (greater
t h a n !50
et w
e i g h t ) ggrew
r e w bbest
salmon
wet
weight)
e s t aat
t aabout
0 gg w
b o u t 11°C.
4'c.
lIn
n the
the
a b s e n c e of
o f vibriosis,
p i n k salmon
v i b r i o s i s , pink
s a l m o n may
absence
b e more
m a y be
m o r e amenable
a m e n a b l eto
t o culture
c u l t u r e in
in
h
e a t e d seawater
s e a w a t e r than
t h a n chum
c h u msalmon.
heated
salmon.
a
v
rt
1