The e¡ect of stocking density of the calanoid copepod Acartia tonsa was evaluated in a 96 h rearing experiment. Possible density-dependent egg production and egg viability were analysed at stocking densities of 100, 200, 300, 400 and 600 adults L À1 . Temperature, oxygen saturation and algal concentration were kept optimal. A non-density-dependent mortality rate of 15^19% day À1 was documented. A non-signi¢cant density-dependent egg production was observed between 100 and 600 adults L À 1 . The average egg production was 22.5 AE 8.8 egg female À1 day À1 in all densities. The average egg hatching success was 84.7 AE 4.8% and was never observed below 76.1%, with no signi¢cant di¡erences across the stocking densities. Conclusively, as a practical recommendation for the aquaculture industry, copepod cultures with densities ranging from 100 to 600 adults L À1 and presumably even more dense cultures are possible with the studied species obtaining a steady egg production and still high egg viability.

Warner-Bratzler shear force values and ranges of steaks from cattle of known Warner-Bratzler shear force values and ranges of steaks from cattle of known sires sires

Carcass and Warner-Bratzler shear force data on strip loin steaks have been obtained on over 4,200 cattle from contemporary progeny groups from the most widely used sires in 15 beef cattle breed associations (16 breeds). Trained sensory panel evaluations have been conducted on over 1,500 strip loin steaks from a sample of contemporary progeny groups from sires included in the QTL (quantitative trait loci) validation component of the project. One breed association has published Warner-Bratzler shear force Expected Progeny Differences (EPDs) for 57 sires of two breeds. DNA analyses and screening have been completed for 11 QTL on eight sires from several breeds. EPDs for carcass traits, Warner-Bratzler shear force, and sensory panel traits may be completed for several breeds within the year 2001. Information from this project should allow seedstock producers to improve carcass traits, tenderness, and other palatability traits through classical genetic selection or through DNA marker-assisted selection.