GROWTH AND CONTENT OF ENERGY RESERVES IN JUVENILE SEA SCALLOPS, PLACOPECTEN-MAGELLANICUS, AS A FUNCTION OF SWIMMING FREQUENCY AND WATER TEMPERATURE IN THE LABORATORY
S. Kleinman et al., GROWTH AND CONTENT OF ENERGY RESERVES IN JUVENILE SEA SCALLOPS, PLACOPECTEN-MAGELLANICUS, AS A FUNCTION OF SWIMMING FREQUENCY AND WATER TEMPERATURE IN THE LABORATORY, Marine Biology, 124(4), 1996, pp. 629-635
The effects of swimming frequency and water temperature on shell growt
h, tissue mass, and stored energy reserves of juvenile sea scallops, P
lacopecten magellanicus Gmelin, were examined in a factorial laborator
y experiment spanning six weeks in July and August 1992. Individually
tagged scallops of similar initial size (22.5 +/- 0.1 mm shell height,
n = 240) were induced to swim to exhaustion at three different swimmi
ng frequencies (every day, twice a week, or not at all) in two differe
nt water temperature regimes (4 to 7 or 7 to 13 degrees C). The scallo
ps were fed an ad libitum mixture of cultured microalgae. At the end o
f the experiment, cumulative increase in shell height, dry weight of s
oft tissues, condition index of dry adductor muscle (adductor muscle d
ry weight/soft tissue dry weight x 100) and total carbohydrate content
of dry adductor muscle were measured for each scallop. Scallops at th
e higher temperature had significantly greater shell heights, and were
in better metabolic condition as evidenced by significantly higher co
ndition indices and muscle carbohydrate contents. The dry soft tissue
weights did not differ significantly from their low temperature counte
rparts, Swimming frequency had no significant effect on shell height,
dry tissue weight, or carbohydrate content, but condition index of the
adductor muscle increased significantly with swimming frequency. Thes
e results show that not only was there no cumulative cost of swimming
in terms of shell growth, total soft tissue weight, or carbohydrate co
ntent in young scallops, but that condition of adductor muscle tissue
was higher in scallops that swam.