Variation in otolith macrostructure of Japanese flounder (Paralichthys olivaceus): A method to discriminate between wild and released fish |
| |
| Institution: | 1. Department of Environmental and Forest Biology, State University of New York College of Environmental Science and Forestry, Syracuse, NY 13210, USA;2. The University of Texas at Austin, Marine Science Institute, 750 Channel View Drive, Port Aransas, TX 78373, USA;3. Department of Earth Sciences, Syracuse University, Syracuse, NY 13244, USA;4. Department of Biology, Queens College, 65-30 Kissena Blvd., Flushing, NY 11367, USA;5. Swedish University of Agricultural Sciences, Institute of Marine Research, Utövägen 5, SE 371 37 Karlskrona, Sweden;6. Ar Research Station, Department of Ecology and Genetics, Uppsala University, SE-621 67 Visby, Sweden;7. Chemical Sciences Division, Lawrence Livermore National Laboratory, 7000 East Ave., Livermore, CA 94550, USA;8. Department of Earth and Space Sciences, University of California at Los Angeles, 595 Charles Young Drive E, Los Angeles, CA 90095, USA |
| |
| Abstract: | The main objective of this study was to develop a method to discriminate between wild and hatchery-produced Japanese flounder, Paralichthys olivaceus, based on variations in otolith macrostructure. Otoliths of wild flounder were more elliptical than those of hatchery-produced fish, whereas otolith area and marginal coarseness showed no clear differences. Otolith morphometry did not vary significantly with water temperature or feeding conditions in rearing experiments. Reduced ellipticity in the otoliths of hatchery-produced fish could be caused by biotic and abiotic conditions after release. Throughout the study, it was found that otoliths of Japanese flounder reared at 15 and 20 °C regimes showed opaque zones regardless of feeding condition, while otolith of fish reared at 25 °C had translucent zones. The potential of thermal marks and secondary zones as a new mass-marking system is presented. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
