2015
DOI: 10.1016/j.aquaculture.2014.10.045
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Effects of food type and feeding frequency on the performance of early juveniles of the sea urchin Loxechinus albus (Echinodermata: Echinoidea): Implications for aquaculture and restocking

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Cited by 20 publications
(17 citation statements)
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“…() report that FCR among L. variegatus may increase when dietary energy becomes limiting and James & Siikavuopio () report increased FCR among S. droebachiensis fed continuously as compared to those fed and then starved. Conversely, FCR among juvenile L. albus fed continuously is significantly lower than that of individuals fed intermittently (Cárcamo ). Studies with other sea urchin species, including Strongylocentrotus franciscanus (McBride et al .…”
Section: Discussionmentioning
confidence: 77%
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“…() report that FCR among L. variegatus may increase when dietary energy becomes limiting and James & Siikavuopio () report increased FCR among S. droebachiensis fed continuously as compared to those fed and then starved. Conversely, FCR among juvenile L. albus fed continuously is significantly lower than that of individuals fed intermittently (Cárcamo ). Studies with other sea urchin species, including Strongylocentrotus franciscanus (McBride et al .…”
Section: Discussionmentioning
confidence: 77%
“…Urchins in this study were fed formulated diets which were exchanged daily to mitigate nutrient loss due to leaching. In this study, urchins were starved for a shorter time period in intermittent treatments than those reported in Cárcamo () or James & Siikavuopio (). Unlike the James & Siikavuopio () study, urchins in this study were also subject to circadian rhythms, which are known to affect feeding in many organisms, including sea urchins (Lawrence et al .…”
Section: Introductionmentioning
confidence: 92%
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“…Many articles have been published describing the features of the mechanisms of biological action of previously discovered compounds. Of particular interest are compounds isolated from holothurians and sea urchins [ 1 , 2 , 3 ].…”
Section: Introductionmentioning
confidence: 99%