2026-03-11T13:16:46Z https://kindai.repo.nii.ac.jp/oai

oai:kindai.repo.nii.ac.jp:00005087 2023-06-20T19:33:18Z 14:923:1379:1451 21:3039:3040:3068

キハダのふ化に及ぼす水温の影響 Effect of Water Temperature on Yellowfin Tuna Hatching 原田, 輝雄 ハラダ, テルオ 宮下, 盛 ミヤシタ, シゲル 米島, 久司 ヨネシマ, ヒサシ [Author abstract]Experiments of artificial hatching were carried out with yellowfin tuna at Shirahama Fisheries Laboratory, -Kinki University, in Wakayama Prefecture. Ripe eggs were stripped from three mature yellowfin tunas caught in the waters of Kumanonada on July 28, 1976, immediately fertilized aboard one of the working commercial fishing vessels and transported to the Shirahama Laboratory. There, the effects of the water temperature on hatching were observed. More than 44% of larvae hatched out were normal when the incubator was kept at 23.4℃ to 30.1℃. The best result was that more than 58% of larvae hatched out were normal when the incubator was kept at 26.4℃ to 27.8℃. No normal larvae was produced when the incubator was kept at 17.2℃ to 20.8℃ (average 18.7℃) or at 30.6℃ to 32.9℃ (average 31.9℃) or above this range.[摘要]1)1976年8月28日午後8時、熊野灘の那智勝浦町東方10海里の漁場(水温26.2℃)で漁獲したキハダから採卵･人工授精し、卵を近畿大学白浜実験場へ輸送して、そこで媒精後16時間から種々の水温に調整した水槽で、ふ化実験を行い、ふ化の状態を比較した｡2)最も高い割合で正常な仔魚が得られたのは、平均水温が26.4℃の水槽で60%、次いで27.8℃の58%でこの両水槽が他よりはるかに高く、次いで30.1℃の46%、24.4℃の44%という順であった｡3)水温17.2～20.8℃に保った水槽および30.6～32.9℃に保った水槽では正常な仔魚は、1尾もふ化しをかった｡4)ふ化に最適を温度範囲は25～28℃付近にありその温度では媒精後約24時間半で最初のふ化仔魚がみられ、18℃以下および32℃以上では正常なふ化仔魚が得難いと考えられる｡ application/pdf 近畿大学農学部 1980-01-01 jpn departmental bulletin paper NA https://kindai.repo.nii.ac.jp/records/5087 04538889 近畿大学農学部紀要 Memoirs of the Faculty of Agriculture of Kinki University 13 29 32 https://kindai.repo.nii.ac.jp/record/5087/files/AN00064044-19800315-0029.pdf application/pdf 375.2 kB 2016-02-18