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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1997.5
- 수록면
- 105 - 112 (8page)
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초록· 키워드
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For improvement of fishermen's income by oyster cultivation in eastern coast of Korea, the spats of oyster (Crassostrea gigas) collected from Hadong in southern coast of Korea were transplanted to Chumunjin and cultured by hanging long line method from August 1994 to July 1995 for examination of their growth and ground environmental conditions.
The environmental conditions show the annual range of water temperature as 8.33~25.62℃, salinity as 32.84~34.28‰, PO₄-P as 0.09~0.40 ㎍-at/l, dissolved inorganic nitrogen (DIN) as 0.32~3.12 ㎍-at/l.
The growth of oyster in hanging culture was as follows : 88.7 ㎜ (shell height) in upper layer (7 m), 84.9 ㎜ in middle layer (10 m) and 78.0 ㎜ in lower layer (13 m) after one-year cultivation. Thus, the oysters in upper layer had grown relatively faster than those in lower layer. The relationships between shell height (SH) and shell length (SL) in each culturing depth as follows : SL=0.5403 SH+8.5486 (r=0.9959) in upper layer, SL=0.5813 SH+3.7775 (r=0.9869) in middle layer, and SL=0.5159 SH+6.8736 (r=0.9961) in lower layer.
The meat weight of oyster was the highest value as 13.24 g in upper layer, and 12.68 g in middle layer, and lowest as 10.96 g in lower layer. The relationships between total weight (TW) and meat weight (MW) with culturing water layer were as follows : MW=0.1933 TW+0.1051 (r=0.9973) in upper layer, MW=0.1915 TW+0.1894 (r=0.9984) in middle layer, and MW=0.1650 TW+0.0558 (r=0.9983) in lower layer.
The environmental conditions show the annual range of water temperature as 8.33~25.62℃, salinity as 32.84~34.28‰, PO₄-P as 0.09~0.40 ㎍-at/l, dissolved inorganic nitrogen (DIN) as 0.32~3.12 ㎍-at/l.
The growth of oyster in hanging culture was as follows : 88.7 ㎜ (shell height) in upper layer (7 m), 84.9 ㎜ in middle layer (10 m) and 78.0 ㎜ in lower layer (13 m) after one-year cultivation. Thus, the oysters in upper layer had grown relatively faster than those in lower layer. The relationships between shell height (SH) and shell length (SL) in each culturing depth as follows : SL=0.5403 SH+8.5486 (r=0.9959) in upper layer, SL=0.5813 SH+3.7775 (r=0.9869) in middle layer, and SL=0.5159 SH+6.8736 (r=0.9961) in lower layer.
The meat weight of oyster was the highest value as 13.24 g in upper layer, and 12.68 g in middle layer, and lowest as 10.96 g in lower layer. The relationships between total weight (TW) and meat weight (MW) with culturing water layer were as follows : MW=0.1933 TW+0.1051 (r=0.9973) in upper layer, MW=0.1915 TW+0.1894 (r=0.9984) in middle layer, and MW=0.1650 TW+0.0558 (r=0.9983) in lower layer.
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