2021
DOI: 10.1111/are.15489
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Effects of stocking density on the aquaculture performance of diploid and triploid, Pacific oysterCrassostrea gigasand Portuguese oysterC. angulatain warm water aquaculture

Abstract: The Pacific oyster (Crassostrea gigas) and the Portuguese oyster (C. angulata) are important oyster species for commercial aquaculture. In this study, three stocking density regimes, including 20, 30 and 40 oysters/basket, were used to study the effects of stocking density on growth performance, survival rate and lipid nutritional quality of diploid and triploid C. gigas and C. angulata. The experiment lasted 163 days, from to 22 November 2011 to 3 April 2012. The main findings of this study are as follows: (1… Show more

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Cited by 13 publications
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“…Second, there are four main forms of fishery carbon sink: the biomass carbon sink (also called removable carbon), dissolved organic carbon (DOC), recalcitrant DOC (RDOC), particulate organic carbon (POC) (Liu et al, 2022;Pessarrodona et al, 2023). However, the release of particulate organic carbon (POC) and dissolved organic carbon (DOC) during the growth of shellfish and algae are always neglected and excluded in previous studies (Ren, 2021;Gu et al, 2022;Lai et al, 2022;Hao et al, 2024;Tan et al, 2024). It is crucial to assess the level of carbon sinks through a range of scientifically reliable indicators.…”
Section: Introductionmentioning
confidence: 99%
“…Second, there are four main forms of fishery carbon sink: the biomass carbon sink (also called removable carbon), dissolved organic carbon (DOC), recalcitrant DOC (RDOC), particulate organic carbon (POC) (Liu et al, 2022;Pessarrodona et al, 2023). However, the release of particulate organic carbon (POC) and dissolved organic carbon (DOC) during the growth of shellfish and algae are always neglected and excluded in previous studies (Ren, 2021;Gu et al, 2022;Lai et al, 2022;Hao et al, 2024;Tan et al, 2024). It is crucial to assess the level of carbon sinks through a range of scientifically reliable indicators.…”
Section: Introductionmentioning
confidence: 99%