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牡蠣耐溫品系之研發

  • 日期:104-03-05
  • 計畫編號:103農科-11.3.1-水-A1(5)
  • 年度:2014
  • 領域:漁業科技研發領域
  • 主持人:戴仁祥
  • 研究人員:周麗梅

由於人類大量使用石化能源而排放高濃度二氧化碳造成地球暖化,養殖生物對於較高水溫的適應,及適應高水溫品系之育種,也須提早因應而進行研究。本研究持續以高溫36-37℃篩選第三代之耐高溫品系牡蠣,將活存下來種苗與種貝繼續養殖與繁殖。。完成牡蠣第三代耐溫品系之篩選、人工繁殖與養殖。以高溫度範圍(35,36,37,38℃)來探討牡蠣之耐溫範圍,發現第三代牡蠣對35-36℃下活存率高(100%),但在37℃下之活存率差(15-50%),38℃下之活存率均差(0%),小規格牡蠣耐38℃的活存率較大規格牡蠣為高。第一代牡蠣在38℃時活存率會降到2.9%與7.1%之間,第二代則為5與18.6%之間,有稍微較高,但是仍然是偏低的,第三代牡蠣則為0%,可能是試驗時鹽度較高所致,同時高溫高鹽,也有可能發生交互作用,造成緊迫而使活存率降低,因此夏天高溫期間仍有必要採取降溫降鹽措施,例如地下循環水降溫、遮陽、加深池水等與加淡水等。

研究報告摘要(英)


Due to mass emission of high density of carbon dioxide of modern industry, human meet the earth warming. Due to the climate change of the earth, it is necessary to study early the adaptation of organism and the selective breeding for high temperature environment. This study is conducted to select the high temporal tolerable strain of oyster. The study of temporal tolerance of oyster was conducted when they were treated in four temperature level (35,36,37,38℃). In this study the survival rate of third generation of high temperature tolerance of oyster strain was decreased to 0% and was worse than the first and second generation when reared in an 38℃ water temperature environment. It is possible that these third generation oysters were reared in an higher salinity water resulted in higher stress than the first and second generation oysters.
Therefore, it is necessary to decrease water temperature and salinity to reduce the mortality during summer.