Effects of temperature, salinity and food stress on larval growth and development in the Olympia oyster, Ostrea lurida

dc.contributor.authorRippington, Alicia
dc.contributor.supervisorPage, Louise Roberta
dc.contributor.supervisorDudas, Sarah Elizabeth
dc.date.accessioned2015-08-27T20:09:12Z
dc.date.available2016-07-31T11:22:06Z
dc.date.copyright2015en_US
dc.date.issued2015-08-27
dc.degree.departmentDepartment of Biology
dc.degree.levelMaster of Science M.Sc.en_US
dc.description.abstractOstrea lurida Carpenter 1864 is the only native oyster on the western North American coast, but it is functionally extinct in most of its historic range. Knowledge of environmental tolerances during larval development of O. lurida is minimal, which limits recovery strategies for this listed “species of special concern” (Species At Risk Act). The effects of rearing temperature (13, 17, 21°C), salinity (11, 15, 21, 24, 30, 31 psu) and food concentration (5x103, 1x104 and 5x104 algal cells/ml) on larval growth and development were investigated. Larvae were obtained from laboratory conditioned adults from Ladysmith Harbour, and the Gorge Waterway on Vancouver Island BC. At low temperature (13°C), salinity (15 psu) and food concentration (5x103 algal cells/ml) larvae did not grow or develop. Higher temperature, salinity and food concentration increased growth and developmental rates. Larvae reared at higher food densities and salinities, but not higher temperature, were larger when eyespots differentiated.en_US
dc.description.scholarlevelGraduateen_US
dc.identifier.urihttp://hdl.handle.net/1828/6584
dc.languageEnglisheng
dc.language.isoenen_US
dc.rightsAvailable to the World Wide Weben_US
dc.subjectOstrea luridaen_US
dc.subjecttemperatureen_US
dc.subjectsalinityen_US
dc.subjectfood concentrationen_US
dc.subjectgrowthen_US
dc.subjectdevelopmenten_US
dc.subjectlarvaeen_US
dc.titleEffects of temperature, salinity and food stress on larval growth and development in the Olympia oyster, Ostrea luridaen_US
dc.typeThesisen_US

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