ALBERT

Notes: Abstract The energy of the body components and the energy costs of spawning and overwintering in the bay anchovy Anchoa mitchilli, the most abundant fish in Chesapeake Bay, were studied to determine seasonal variability during the different stages of its life cycle. Bimonthly samples were collected by trawl from April 1990 through October 1991. Fish condition and body energy levels fluctuated seasonally, and were related to anchovy size. Energy equivalents (cal g-1 dry wt) was highest in December, before the overwintering period. The somatic weight component increased by 32 to 33% and total body weight by 26% during the spawning season, indicating that feeding not only met energy requirements of daily spawning but also provided surplus energy for growth. The overwintering loss of energy was 33 to 35% of total body calories, and was primarily derived from deposit fat in somatic and visceral tissues.

Notes: Abstract In larvae of the bay anchovy Anchoa mitchilli (Valenciennes), the sea bream Archosargus rhomboidalis (Linnaeus), and the lined sole Achirus lineatus (Linnaeus), growth, survival, and starvation times were investigated at temperatures of 22° to 32°C. The rate at which hours after hatching until starvation decreased in relation to temperature for unfed larvae did not differ significantly among the 3 species, ranging from-5.4 to-6.3 h per degree increase in temperature. The total number of hours until starvation did differ for all 3 species: lined soles survived longest, bay anchovies were intermediate, and sea bream survived the least time. At 28°C, unfed sea bream could survive 90.1 h, bay anchovy 102.3 h, and lined sole 119.8 h. The eyes pigmented at nearly the same time after hatching for sea bream and bay anchovy, but took about 20 h longer at all temperatures for lined sole. Quadratic equations best described the relationship between hours after hatching when the eyes became pigmented and temperature. Eye-pigmentation times became nearly constant for all 3 species at temperatures above 28°C. At 28°C, eyes pigmented about 27 h after hatching for bay anchovy and sea bream but not until 47 h for lined sole. Hours after eye pigmentation when unfed larvae starved was a measure of the effective time that larvae had to commence feeding. Bay anchovies and lined soles were nearly alike in this respect, but sea bream starved at tewer hours after eye pigmentation. Slopes of regressions representing decrease in times to staration for increasing temperatures ranged from-3.7 to-4.4 h per degree increase in temperature, and were not significantly different among the 3 species. At 28°C, unfed lined soles starved at 70 a after eye pigmentation, bay anchovies starved at 72.5 h, and sea bream at only 62 h. Yolk absorption was most rapid for all species during the first 20 h after hatching, and was faster at higher temperatures. Amounts of yolk remaining at the time eyes became pigmented were less at higher temperatures for bay anchovy and lined sole, but were greater for sea bream, suggesting that sea bream used yolk more efficiently at higher temperatures. Either no yolk or small traces (〉0.20%) remained at 24 h after eye pigmentation in all 3 species. Feeding was delayed for periods of 8, 16, 24, 32, 40 and 48 h after eye pigmentation for all species at a series of experimental temperatures from 24° to 32°C. Growth and survival were affected when food was withheld for more than 24 h at 28°C, but survival did not decrease markedly until food was withheld at least 8 h longer. At lower temperatures food could be withheld longer and at higher temperatures for less time. Feeding can be initiated by most larvae for several hours after all visible yolk reserves have been exhausted. All species tested can survive for 24 to 40 h after eye pigmentation at 24° to 28°C without food and still have relatively good growth and survival when food is offered. If the “critical period” is considered relative to time of hatching, lined soles need not find food for 3 to 3.5 days after hatching, but bay anchovy and sea bream must feed within 2.5 days of hatching.

Notes: Abstract Pelagic eggs of the scaled sardine Harengula pensacolae (Goode and Bean), have been hatched and reared in the laboratory for the first time. Larvae were reared in two 75 l aquaria under constant illumination, at an average temperature of 26.2°C. Zooplankton collected in a 35 μ mesh net was fed to the newly hatched larvae, and the diet was supplemented later with Artemia salina nauplii and a pelleted food. Larvae hatched at 4 mm TL (total length), and metamorphosed about 25 days later at 25 to 30 mm TL. Survivors averaged 76 mm TL 100 days after hatching. Of the 500 incubated eggs, 2.8% survived until 20 days, after which no significant natural mortality occurred. Sources of natural mortality included starvation, a copepod parasite (Caligus sp.), and injuries from contact with the sides of the tank. Larvae began feeding at 4.5 mm TL on copepod nauplii averaging 62 μ in body width. Scaled sardines were photopositive throughout the larval stage.

Notes: Abstract Oxygen uptake was measured and energy budgets were determined for eggs and larvae of bay anchovy (Anchoa mitchilli), sea bream (Archosargus rhomboidalis) and lined sole (Achirus lineatus). Using an energetics model, both minimum rations and prey levels were estimated. The QO 2 [μl (mg dry wt)-1 h-1] increased approximately five-fold for all species during development from egg to feedingstage larvae. The weight exponents in power functions, R=aWb, relating oxygen uptake (R) to dry weight (W) did not differ significantly among species. The exponents were: bay anchovy, 0.9770; sea bream, 0.8382; lined sole, 0.9416. Oxygen uptake was generally lower for bay achovy than for the other species. In the energy budgets issimilation efficiencies of all species were low (24–75%). Gross growth efficiencies ranged from 11–41%, and net growth efficiencies from 38–57%. An estimated 32–83% of ingested energy was excreted in feces and urine. The lavae used a relatively small proportion of ingested energy in metabolism (6–31%). The anchovy had the lowest assimilation and gross growth efficiencies, and the highest excretion rate. Consistent with the better growth and survival observed in previous experiments, sea bream were the most efficient assimilators and had the lowest required minimum rations. Required minimum prey levels for first-feeding larvae ranged from 400 copepod nauplii l-1 for sea bream and bay anchovy to 1 000 l-1 for lined sole. The estimated required prey levels were higher than levels at which significant survival had been observed.