温度对鲤鱼窒息点的影响

Effect of temperature on asphyxiating point of common carp

试验对不同温度条件下(2～34℃)鲤鱼(Cyprinus carpio haematopterus Temminck et Schlegel)成鱼(体长22～30 cm,体重600～880 g)和幼鱼(体长11.30～14.20 cm,体重58.30～118.90 g)的窒息点进行了研究。结果表明,温度对鲤鱼的窒息点有着显著的影响,在30℃时窒息点最高,成鱼为0.27 mg·L-1,幼鱼为0.29 mg·L-1;以30℃为界,鲤鱼成鱼及幼鱼的窒息点随着水温的升高和降低而降低,温度升高到34℃时,鲤鱼成鱼降低到0.22 mg.L-1,鲤鱼幼鱼降低到0.24 mg·L-1;温度降低到2℃时成鱼降到0.12 mg·L-1,幼鱼降到0.13 mg·L-1。并且,鲤鱼的窒息点随着体重的增加而下降。

The asphyxiating points of common carp(Cyprinus carpio haematopterus Temminck et Schlegel)were measured in fresh water under the conditions of different water temperature.The results showed that water temperature had significant influence on asphyxiating point.The asphyxiating point of the carp was the highest at 30 ℃,adult fish was 0.27 mg·L-1,young fish was 0.29 mg·L-1.Making this as the bound,the asphyxiating point of the same specification carp dropped with the rising and falling of water temperature,asphyxiating point of adult fish and young fish dropped to 0.22 and 0.24 mg·L-1,respectively at 34 ℃ and 0.12,0.13 mg·L-1,respectively at 2 ℃.With the increase of the weight,asphyxiating point of the carp dropped.