Effect of temperature on the survival and growth of freshwater prawns Macrobrachium borellii and Palaemonetes argentinus (Crustacea, Palaemonidae)

Abstract

ABSTRACT. During the two-month rearing period, the effect of four water temperatures (15°C, 20°C, 25°C and 30°C) on survival rate, number of molts, and growth rate (molt increment and intermolt period) of juvenile Macrobrachium borellii Nobili, 1896 and Palaemonetes argentinus Nobili, 1901 prawns was evaluated in laboratory conditions. The two species showed some similarities in their both survival and growth pattern at different temperatures. The survival rate was highest at 20°C and 25°C, decreasing at the lowest temperature. The number of molts increased at higher temperatures, ranging the intermolt period from 22.2 days to 9.9 days, for M. borellii, and from 20.8 to 9.5 days for P. argentinus, corresponding those values to 15°C and 30°C, respectively. No difference between species was noted in the intermolt period. The size increment by molting increased significantly from 15°C to 25°C, whereas a reduction in the growth of prawns was observed at 30°C. Significant differences among temperatures were found in the slope of regressions between the size increment by molting and the cephalothorax length. M. borellii showed a significantly higher tolerance to elevated temperature and a faster growth (about twice at 25°C) than P. argentinus. These differences could provide M. borellii a competitive advantage for a better adaptation to the dynamic of freshwater environment, especially in areas with anthropogenic impact. KEYWORDS.Decapods, molt increment, intermolt period, temperature. RESUMEN. Efecto de la temperatura sobre la supervivencia y el crecimiento de los camarones dulciacuícolas Macrobrachium borellii y Palaemonetes argentinus (Crustacea, Palaemonidae). Durante un período de crianza de dos meses, se evaluó en condiciones de laboratorio el efecto de cuatro temperaturas (15°C, 20°C, 25°C y 30°C) sobre la supervivencia, número de mudas y crecimiento (incremento en muda y período de intermuda) de camarones juveniles de Macrobrachium borellii Nobili, 1896 y Palaemonetes argentinus Nobili, 1901. Ambas especies mostraron similitudes en la supervivencia y en el patrón de crecimiento, a las diferentes temperaturas. La supervivencia fue mayor a 20°C y 25°C, y disminuyendo a la menor temperatura. El número de mudas se incrementó con la temperatura, variando el período de intermuda entre 22,2 y 9,9 días en M. borellii y entre 20,8 a 9,5 días en P. argentinus, correspondiendo tales valores a 15°C y 30°C respectivamente. No se detectaron diferencias entre ambas especies en el período de intermuda. El incremento de tamaño por muda aumentó significativamente de 15°C a 25°C, reduciéndose en los camarones criados a 30°C. La pendiente de regresión entre el incremento de tamaño por muda y el largo del cefalotórax mostró variaciones significativas entre las temperaturas. El camarón M. borellii mostró una elevada tolerancia a la alta temperatura y un rápido crecimiento (casi el doble a 25°C) en comparación con P. argentinus. Estas diferencias podrían brindarle a M. borellii una ventaja competitiva para adaptarse a la dinámica de...

Setogenesis and characterization of the new moult substages in the freshwater shrimp Palaemon argentinus (Nobili, 1901) (Caridea: Palaemonidae)

“…This relatively short intermoult period can be related to the average temperature maintained in both studies; 20 ± 2°C (Díaz et al, 1998) and 23°C for the present study. Montagna (2011) reported for this species an optimum temperature of 25°C and detected an increased body size of P. argentinus in relation to a shorter intermoult. This rapid growth rate in optimum temperatures may be associated with increased food consumption (Wyban et al, 1995), which was widely available for the species under study.…”

“…Palaemon argentinus (Nobili, 1901), a freshwater shrimp that reaches a maximum size of 32 mm (females) and 29 mm (males) (Bond-Buckup and Buckup, 1989) can be maintained in the laboratory and offers a great variety of study opportunities, such as: reproductive biology (Schuldt and Capítulo, 1985), osmoregulation (Lignot et al, 1999;Ituarte et al, 2016), morphology, histology of the digestive tract (Sousa and Petriella, 2006), growth (Montagna, 2011), parasitism (Neves et al, 2004), moult cycle in the natural environment (Díaz et al, 1998;Felix and Petriella, 2003), behavioral ecology (Gancedo and Ituarte, 2017), and recently also the regulation of cell volume during the moult cycle (Foguesatto et al, 2017). Setogenesis in P. argentinus has been described only for juveniles (Díaz et al, 1998); some substages of the moult cycle of this species, however, have not yet been elucidated.…”

Effect of increase in temperature on the survival and growth of Macrobrachium amazonicum (Palaemonidae) in the Amazon

“…Similarly, for M. borellii and P. argentinus. survival rate was reduced at temperatures of 15 and 30°C (Montagna, 2011). The growth of M. rosenbergii increased at 24-29°C, and decreased at 34°C (Habashy and Hassan, 2011).…”

“…However, Madlen (2010) showed that growth of M. rosenbergii declined in high temperature due to failure of enzymatic function. Therefore, as temperature is the most important limiting factor for metabolic functions in crustaceans, but particularly in shrimps directly determining metabolic rate and growth (Manush et al, 2004;Montagna, 2011;Crisp et al, 2017), it can change the energy flow (Montagna, 2011) and maybe food assimilation, affecting the weight and body condition.…”

“…Changes in environmental temperatures also greatly influence survival, growth, reproduction and disease susceptibility in freshwater shrimp species (Manush et al, 2004;Ahmed et al, 2014;Boock et al, 2016;Crisp et al, 2017), as this directly affects food intake and the metabolism of animals, causing stress. Survival and molting of Macrobrachium borellii and Palaemonetes argentinus were reduced at temperatures of 15 and 30°C (Montagna, 2011). The growth of Macrobrachium rosenbergii increases in temperatures of 24-29°C and decreases in temperature of 34.0°C (Habashy and Hassan, 2011), which lead to a higher food and oxygen consumption (Niu et al, 2003).…”