Abstract

) were calculated from the slope of the regression of the natural logarithm of dry stomach content weight versus time, using data obtained by the “serial slaughter method”. The values obtained during laboratory (R=0.172 h -1 ) and field experiments (R=0.177 h -1 ) are compared with gut evacuation rates reported for other marine organisms. The results obtained for both experiments are within the range of the values in the literature, even in the case in which different methodologies were used.

Highlights

  • The determination of the evacuation rate of a certain species is important when feeding studies are addressed, since the proportion of the various items in the diet may be affected by their different passage time through the gut (Joll, 1982; Sardà and Valladares, 1990)

  • Gut evacuation rates have been mainly determined in fish, during either field or laboratory experiments (Persson, 1979; Jobling, 1980a, 1980b; Brodeur, 1984; Garcia and Adelman, 1985; Brodeur and Pearcy, 1987; Amundsen and Klemetsen, 1988; Héroux and Magnan, 1996)

  • Ologies used for fish have rarely been applied to invertebrates such as decapod crustaceans

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Summary

Introduction

The determination of the evacuation rate of a certain species is important when feeding studies are addressed, since the proportion of the various items in the diet may be affected by their different passage time through the gut (Joll, 1982; Sardà and Valladares, 1990). Gut evacuation rates have been mainly determined in fish, during either field or laboratory experiments (Persson, 1979; Jobling, 1980a, 1980b; Brodeur, 1984; Garcia and Adelman, 1985; Brodeur and Pearcy, 1987; Amundsen and Klemetsen, 1988; Héroux and Magnan, 1996). Only in a few studies have decapod crustacean gastric evacuation rates of different types of food been estimated and all these were obtained through laboratory experiments (Hill, 1976; Joll, 1982; Sardá and Valladares, 1990). To date, no studies have been conducted to determine in situ gut evacuation rates of deep water decapod crustaceans, mainly due to logistical constraints

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