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首页> 中文期刊> 《中国海洋湖沼学报（英文版）》 >Assessing the effects of oyster/kelp weight ratio on water column properties: an experimental IMTA study at Sanggou Bay, China

Assessing the effects of oyster/kelp weight ratio on water column properties: an experimental IMTA study at Sanggou Bay, China

         
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摘要

Integrated Multi-Trophic Aquaculture(IMTA)is an effective method for sustainable aquaculture as species from different trophic levels could reduce negative effects from fed species in the environment.A proper proportion of different trophic species in an IMTA system could improve the aquaculture production and environmental sustainability.At present,research on the proper proportions for farming species is scarce.We investigated the effects of IMTA modes of oyster(Crassostrea gigas)and kelp(Saccharina japonica)in different weight ratios on water quality and carbonate system in a closed enclosure experiment for three days in the Sanggou Bay in Shandong Province,China,in December 2017.Nine collocation modes in oyster:kelp weight ratio were tested showing as 24:3,24:2,24:1,16:3,16:2,16:1,8:3,8:2,and 8:1.The water parameters were determined at 17:00 on Day 1(D1),and 6:00 and 17:00 on Days 2(D2)and 3(D3).As two-way ANOVA showed,all increased parameters(dissolved oxygen(DO),pH,chl a,the carbonate system and pCO2)were significantly related to oyster-kelp modes,and interaction between modes and time were also significant(P<0.05).On the 3th day,the 8:3 mode was the highest in DO,pH,chl a,CO32-(P<0.05),and dissolved inorganic carbon(DIC),HCO3-,CO2,and pCO2 were the lowest(P<0.05).According to previous references and the results of this study,the appropriate oyster:kelp proportion at the beginning of winter is from 8:2 to 8:3.The results of this study may help government to optimize the aquaculture structure of Sanggou Bay.

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  • 来源
    《中国海洋湖沼学报（英文版）》 |2020年第6期|1914-1924|共11页
  • 作者

    FANG Jinghui; FANG Jianguang; CHEN Qionglin; MAO Yuze; JIANG Zengjie; DU Meirong; GAO Yaping; LIN Fan;

  • 作者单位

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

    Key Laboratory of Marine Biotechnology of Zhejiang Province School of Marine Sciences Ningbo University Ningbo 315211 China;

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

    Laboratory for Marine Fisheries Science and Food Production Processes Pilot National Laboratory for Marine Science and Technology (Qingdao);

    Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China;

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