Effects of diel temperature fluctuations on growth, oxygen consumption and proximate body composition in the sea cucumber Apostichopus japonicus Selenka

Dong, Yan; Dong, Shuanglin; Tian, Xiangli; Wang, Fang; Zhang, Meizhao

doi:10.1016/j.aquaculture.2005.12.013

Cited by 195 publications

(147 citation statements)

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“…As a temperate species, the sea cucumber is sensitive to temperature variations in ambient water (Dong and Dong, 2006), and the thermal tolerance range of A. japonicus is between sub-zero and 30 C (Dong et al, 2005). The optimum temperature for juvenile growth is between 12 and 22 C (Zhang and Liu, 1998;Dong et al, 2005;Dong and Dong, 2006).…”

Section: Temperaturementioning

confidence: 99%

“…The optimum temperature for juvenile growth is between 12 and 22 C (Zhang and Liu, 1998;Dong et al, 2005;Dong and Dong, 2006). Adult grow the fastest between 10 and 21 C (Zhang and Liu, 1998;Xing and Wang, 2000;Dong et al, 2005). Sea cucumbers reduce their activity and food consumption when the ambient temperature exceeds 17 C or is below 3 C (Xing and Wang, 2000) or is warmer than 20 C (Yu et al, 1998).…”

Section: Temperaturementioning

confidence: 99%

“…Sea cucumbers reduce their activity and food consumption when the ambient temperature exceeds 17 C or is below 3 C (Xing and Wang, 2000) or is warmer than 20 C (Yu et al, 1998). Sea cucumber A. japonicus ceases feeding and growing when water temperatures exceed 20 C, the threshold temperature for aestivation (Wu et al, 1996;Xing and Wang, 2000;Xie, 2004;Dong et al, 2005;Yang et al, 2005;Yu et al, 2010). Sea cucumber aestivation might occur in response to a shortfall in energy intake with respect to increased energy consumed in respiration at high temperature.…”

Section: Temperaturementioning

confidence: 99%

See 2 more Smart Citations

A Review of Sea Cucumber Aquaculture, Ranching, and Stock Enhancement in China

Han

Keesing

Liu

2016

Reviews in Fisheries Science & Aquaculture

200

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Sea cucumber aquaculture has flourished as a result of increasing demand coupled with declining wild fisheries and has been facilitated by technical progress in the production and grow-out phase of larvae and small juvenile sea cucumbers. China has developed a large and successful sea cucumber aquaculture industry based on the temperate species Apostichopus japonicus (Selenka, 1867). China consumes most of its domestic sea cucumber production (193, 705 tons: 2013), exporting only a few dozen tons. Much of the success of sea cucumber aquaculture in China came from advances in culture methods, especially for the early stages of broodstock conditioning, larval production and settlement, and the critical early juvenile development stage. These artificial approaches to production are a precondition for all aquaculture models, and the scientific procedures and management protocols must be strictly adhered to for success. Similarly, the growout phase of sea cucumber production in China has evolved from attempts using disused fish and shrimp ponds to new, dedicated ponds developed to meet the more sensitive requirements of sea cucumbers for water quality and substrate type and to the use of ocean ranching. Various diseases have affected this industry and become barriers to its sustainable development. To achieve higher survival rates and better production quality, the trend has been toward ocean ranching of sea cucumbers and stock enhancement, and production levels have increased significantly in recent years. While cost-effective methods for sea cucumber aquaculture close to their point of consumption is good news for wild stocks of sea cucumbers in different parts of the world, there is a potential downside in the environmental impact of such extensive production methods. The influence of sea cucumber aquaculture on the environment and the influence of the environment on sea cucumber aquaculture are important issues relating to ecological security and sustainability.

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Section: Temperaturementioning

confidence: 99%

Section: Temperaturementioning

confidence: 99%

Section: Temperaturementioning

confidence: 99%

See 1 more Smart Citation

A Review of Sea Cucumber Aquaculture, Ranching, and Stock Enhancement in China

Han

Keesing

Liu

2016

Reviews in Fisheries Science & Aquaculture

200

View full text Add to dashboard Cite

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“…This may explain why fluctuating (astatic) temperature regimes may be more favorable to a species than constant temperature (Odum, 1971;Dajos, 1975;Meyers, 1984;Konstantinov, 1993;Konstantinov et al, 2000;reviewed in Verbitsky, 2008), although neutral or negative results have also been reported (Costlow and Bookhout, 1971;Thorp and Hoss, 1975;Sharitz and Luvall, 1978;Thorp and Wineriter, 1981;Du et al, 2009). For example, small and medium temperature fluctuations accelerated the growth of sea cucumbers (Apostichopus japonicus Selenka) while the large temperature fluctuation retarded growth (Dong et al, 2006(Dong et al, , 2008. While there has been a number of studies comparing the effect of constant and cyclic temperature regime on individual species metabolism, development or population dynamics (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have been devoted to research the influence of the rhythmic diurnal thermoperiods on different functions of ectothermic animals (e.g. Eubank et al, 1973;Merkel, 1977;Sweeney and Schnack, 1977;Humpesch, 1982;Joshi, 1996;Dong et al, 2006Dong et al, , 2008Du et al 2009). The influence of quickly oscillating temperatures was also investigated (Shelford, 1927;Sushchenja, 1978;Schmidt, 1981;Behrens et al, 1983).…”

Section: Introductionmentioning

confidence: 99%

Effects of constant and stepwise changes in temperature on the species abundance dynamics of four cladocera species

Verbitsky

Verbitskaya

2011

Knowl. Managt. Aquatic Ecosyst.

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Key-words:temperature, ecological optimum, Cladocera, stepwise changes, prolonged effects, realized niche Laboratory experiments with natural zooplankton communities were carried out to study the effects of two contrasting temperature regimes: constant temperature (15, 20, and These results support the previously formulated hypothesis that, in determining the ecological temperature optimum of a species within a natural community, it is not enough to define its optimum from constant, cyclic or random temperature fluctuations, but also from unidirectional stepwise changes in temperature. These stepwise changes may also induce prolonged or delayed effects. RÉSUMÉEffets de changements graduels en température sur la dynamique de quatre espèces de cladocères Mots-clés :température, optimum écologique, Cladocère, changements graduels, effets prolongés, niche « réalisée » de D. brachyurum et Ch. sphaericus, tous les deux sténo-thermophiles, était stimulé seulement par une température élevée stable (25 • C). Ces résultats confirment l'hypothèse formulée auparavant que, dans la détermination de l'optimum thermique d'une espèce d'une communauté naturelle, il ne suffit pas de définir son optimum à partir de températures constantes, ou de fluctuations cycliques ou aléatoires, mais aussi par des changements de température graduels. Ces changements graduels peuvent également produire des effets prolongés ou retardés.

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Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Mei

et al. 2019

Food Science & Nutrition

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The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE‐T and RTE‐V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.

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Effects of diel temperature fluctuations on growth, oxygen consumption and proximate body composition in the sea cucumber Apostichopus japonicus Selenka

Cited by 195 publications

References 20 publications

A Review of Sea Cucumber Aquaculture, Ranching, and Stock Enhancement in China

A Review of Sea Cucumber Aquaculture, Ranching, and Stock Enhancement in China

Effects of constant and stepwise changes in temperature on the species abundance dynamics of four cladocera species

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

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