EFECTO DE LA HARINA DE PESCADO Y DEL AGUA VERDE CON DOMINANCIA DE Chlorella sp y Scenedesmus sp. EN LA PRODUCCIÓN EXPERIMENTAL DE Moina sp.(CLADÓCERA)

Abstract

-1 mgL mientras que la temperatura fue de 22.8 ± 3.8 °C.PALABRAS CLAVE: Moina sp., Cladócera, cultivo, harina pescado. showed a pH level of 9.6. The levels of fish flour higher than 1 gL determined low production and presented pH levels of 6.6 ± 2.3 affecting negatively the final production of cladocerans. The concentration for the -1 treatments was 2.3 ± 1.4 mgL of dissolved oxygen, 6.6 ± 2.3 of pH and 22.8 ± 3.8 °C of temperature. EFFECT OF FISH FLOUR AND THE GREEN WATER WITH DOMINANCE OF