Brine Shrimp (Artemia salina) Consumption By The Larval Stages Of The American Lobster (Homarus Americanus) In Relation To Food Density And Water Temperature1

Abstract

ABSTRACTCulture of Homarus americanus larval stages commonly involves use of live or frozen adult Artemia salina as the standard food. Our previous studies demonstrated that live brine shrimp are taken more readily than the frozen product by lobster larvae, and that maintenance and feeding problems are reduced by using live Artemia. This study was conducted to determine optimum daily feeding level of live adult Artemia required by larval stages of Homarus at ambient and elevated temperatures. This was done by offering a series of standard rations to individually held larvae and observing the influence of these rations on growth and survival. Results indicate that feeding levels in excess of four brine shrimp per day at ambient San Diego ocean temperatures (15–16 C) and eight brine shrimp per day at an elevated temperature of 19 C are required for optimal production. Larvae fed at these levels achieved fourth stage in the shortest time, had the highest survival, grew to larger size and were most efficient in utilizing the available food.