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Growth, thermal preference and critical thermal maximum for Totoaba macdonaldi: effect of acclimation temperature and inclusion of soybean meal in the diet

dc.contributorFederal Government of Mexico through the regular funding of CICESE, project number: 623151en-US
dc.contributorbonding project with State Commission of Public Services of Tecate (CESPTE) number 9269en-US
dc.creatorYen Ortega, Eloy Eduardo
dc.creatorCorrea Reyes, Juan Gabriel
dc.creatorHernández Rodríguez, Mónica
dc.date2021-05-03
dc.date.accessioned2021-05-07T12:09:09Z
dc.date.available2021-05-07T12:09:09Z
dc.identifierhttp://lajar.ucv.cl/index.php/rlajar/article/view/vol49-issue2-fulltext-2563
dc.identifier10.3856/vol49-issue2-fulltext-2563
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/166833
dc.descriptionWe studied the interaction effect between temperature 23 and 26°C, and replacing fishmeal for soybean meal (SBM): 32, 43, and 56% vs. a diet control on culture performance, thermal behavior, and critical thermal maximum (CTMax) of juvenile Totoaba macdonaldi. Fish were fed to apparent satiation three times daily for 61 days. The results showed that temperature had a significant effect (P < 0.05) on weight gain, percent weight gain, and specific growth rate, which were all higher in fish acclimated at 26°C. The preferred temperature ranged between 26.4 and 27.7°C, significantly influenced by acclimation temperature (P < 0.05) but not by diet. CTMax was influenced by acclimation temperature and SBM in the diet. Fish resistance decreased when the percent SBM in the diet was higher. Information on biological indicators for T. macdonaldi adds to the knowledge of a key Mexican species. Our study demonstrated that the use of SBM as an alternative to fishmeal in the diet and the interaction with temperature as a factor could affect this species' performance.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherPontificia Universidad Católica de Valparaísoen-US
dc.relationhttp://lajar.ucv.cl/index.php/rlajar/article/view/vol49-issue2-fulltext-2563/1375
dc.relationhttp://lajar.ucv.cl/index.php/rlajar/article/downloadSuppFile/vol49-issue2-fulltext-2563/1986
dc.rightsCopyright (c) 2021 Latin American Journal of Aquatic Researchen-US
dc.sourceLatin American Journal of Aquatic Research; Vol 49, No 2 (2021); 258-271en-US
dc.sourcePlataforma para envío de artículos - Latin American Journal of Aquatic Research; Vol 49, No 2 (2021); 258-271es-ES
dc.source0718-560X
dc.source0718-560X
dc.subjectTotoaba macdonaldi; acclimation temperature; soybean meal; growth; thermal biologyen-US
dc.titleGrowth, thermal preference and critical thermal maximum for Totoaba macdonaldi: effect of acclimation temperature and inclusion of soybean meal in the dieten-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeen-US
dc.typees-ES


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