Data/hora: 04/06/2024 04:38:50

Provedor de dados: 	5	
País: 	France	
Título: 	Optimisation of the traditional Pacific cupped oyster (Crassostrea gigas Thunberg) culture on the French Atlantic coastline: autumnal fattening in semi-closed ponds	
Autores: 	Soletchnik, Patrick; Le Moine, Olivier; Goulletquer, Philippe; Geairon, Philippe; Razet, Daniel; Faury, Nicole; Fouche, Dominique; Robert, Stephane.	
Data: 	2001-07	
Ano: 	2001	
Palavras-chave: 	Fattening process; Crassostrea gigas; Oyster farming; Marennes Oleron Bay.	
Resumo: 	Oyster farming in France is a traditional activity. Each year, 60,000 tons of C. gigas are fattened before being sold. Present-day fattening techniques for improving oyster taste and colour and increasing the meat weight are not particularly reliable. To optimize the fattening process, large phytoplanktonic blooms were induced in ponds, then distributed in oyster ponds. Despite the variability of the autumn weather conditions, diatoms (Skeletonema costatum) have been successfully cultured in outdoor ponds. During neap tides (when no seawater replenishes the water in the oyster beds), between mid-October and mid-December 1996, the fattening index (the weight of the meat) was constant or increased by 10-15% when a supplement of algae of 380.000 cells/oyster/day was added to the ponds. Algal supplement was clearly responsible for fattening improvement. In 1995, the addition of 110,000 cells/oyster/day, a significantly lower quantity, was not sufficient to prevent weight loss. Over two periods of 3 months (in 1995 and 1996) of the experiment, a significant reduction in weight (up to 20%) was observed in oysters grown in ponds which did not receive additional algae.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/2001/publication-478.pdf

DOI:10.1016/S0044-8486(01)00554-3	
Editor: 	Elsevier	
Relação: 	http://archimer.ifremer.fr/doc/00000/478/	
Formato: 	application/pdf	
Fonte: 	Aquaculture (0044-8486) (Elsevier), 2001-07 , Vol. 199 , N. 1-2 , P. 73-91	
Fonte: 	2001 Elsevier Science B.V. All rights reserved