Oxygen consumption in the shrimp,Palaemonetes pugio,exposed to fluctuating temperatures and food contaminated with the diaromatic petroleum hydrocarbon,dimethylnaphthalene |
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| Authors: | TM Dillon |
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| Institution: | 1. Virginia Institute of Marine Science The College of William and Mary, Gloucester Point, Virginia 23062, U.S.A.;2. School of Marine Science, The College of William and Mary, Gloucester Point, Virginia 23062, U.S.A. |
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| Abstract: | Oxygen consumption rates (V?o2) in the grass shrimp Palaemonetes pugio were determined after a 32 day exposure to fluctuating temperatures (FT) (18–22°C) and/or dimethylnaphthalene (DMN)-contaminated food (0·24 μg DMN g wet wt?1) and again after a 16 day recovery period of stable temperatures (20°C) and uncontaminated food. Ingestion of DMN-contaminated food for 32 days resulted in elevated V?>o2 in shrimp exposed to declining oxygen concentrations. After the 32 day exposure period, FT had no significant effect on V?o2 at 15, 20 and 25°C, tissue V?o2 and V?o2 in declining oxygen. Hemolymph copper concentrations were significantly depressed in shrimp exposed to DMN-contaminated food. After the 16 day recovery period, shrimp from the FT regime exhibited depressed V?o2 when exposed to 25°C but not to 15°C. These depressed respiratory rates were offset by the stimulatory effect of DMN-contaminated food.These respiration studies were generally unproductive in explaining the previously reported effects of FT and DMN-contaminated food on the survival of P. pugio under hypoxic conditions. |
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| Keywords: | oxygen consumption temperature variations aromatic compounds stress Palaemonidae Chesapeake Bay |
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