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Abstract
Growth, food conversion, and body composition of sea bass fingerlings, Dicentrarchus labrax, exposed to different temperatures (15 and 22°C) and salinities (6, 11, 24 and 37‰) were studied. Temperature was found to have the more significant influence on these parameters. At the higher temperature, fingerlings grew faster in high and low salinities (6 and 37‰). At the lower temperature, growth was slightly faster at 11 and 24‰. Body composition was affected mainly by temperature; salinity had no significant effect. Trypsin-like activity in the digestive tract was very low at 6‰ and 15°C. Sea bass fingerlings seem to be very tolerant to changes in temperature and salinity of their environment. The results are discussed in the context of fish culture.
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