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|Title: ||Studies on the feasibility of red tilapia culture in saline water. In：L. Fishelson and Z. Yaron (compilers)|
|Authors: ||Liao, I C.;Chang, S.L.|
|Issue Date: ||2018-02-26T02:41:31Z
|Publisher: ||Proceedings of International Symposium on Tilapia in Aquaculture|
Having a glorious reddish coloration and lacking black peritoneum, red tilapia (Oreochromis sp.) are very similar to the precious sea bream (Chrysophrys maior). It has been proved that red tilapia are preferred over common tilapia by the consumers in Taiwan; the meat of red tilapia cultured in saline water is quite suitable for preparing "Sashimi"; their culture in the sea water and brackish water usually results in a lower fecundity, and can prevent excessive recruitment in the culture pond. The aim of this study is to evaluate the feasibility of red tilapia culture in saline water. Red tilapia were cultured separately in sea water (34‰), brackish water (l7‰) and fresh water (1.5-2.0‰) for comparison. In mixsex rearing experiment, the results showed that the red tilapia reared in brackish and sea water grew faster than those reared in fresh water. But in all male rearing experiment, the best growth was obtained from the fish reared in fresh water. The results also showed that the variation of body weight from saline water was larger than that from fresh water. The territoriality and mating behavior probably cause the differences in growth among the fish reared in three different salinity of waters. The only disadvantage for the red tilapia cultured in saline water is that they are easily bruised, and attacked by fish lice resulting in a lose of appetite and even death. However, disinfection treatment after handling for measurements will reduce this symptom. Considering the above fact, red tilapia can be cultured in saline water satisfactorily. It is thus suggested that a project for culturing red tilapia in shallow sea or in cages in sea bay should have a good promise in the future.
|Appears in Collections:||[廖一久院士專區] 期刊論文|
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