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The use of energy stores in the puerulus of the spiny lobster Jasus edwardsii across the continental shelf of New Zealand
Nektonic pueruli of the spiny lobster, Jasus edwardsii, were caught from two locations about 20 km apart across the continental shelf on the south east of the North Island, New Zealand. The pueruli were assayed for total protein, glucose, glycogen, and lipid content. Only the lipid content differed...
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Published in: | Comparative biochemistry and physiology. Part A, Molecular & integrative physiology Molecular & integrative physiology, 1999-08, Vol.123 (4), p.351-357 |
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Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Nektonic pueruli of the spiny lobster,
Jasus
edwardsii, were caught from two locations about 20 km apart across the continental shelf on the south east of the North Island, New Zealand. The pueruli were assayed for total protein, glucose, glycogen, and lipid content. Only the lipid content differed between pueruli caught onshore and offshore (mean difference=3.1 mg or 3.4% of dry mass). The average difference in lipid content measured over this distance was used to calculate the rate of energy consumption and timing for pueruli to actively swim from the continental shelf to shore. These results confirmed previous theoretical estimates and indirect measures. Furthermore, the rate of energy consumption would allow all of the pueruli caught offshore to swim to shore based on their total measured lipids. However, some individuals with low energy stores may be energetically compromised at arrival which may affect their subsequent moulting and survival. The results of this study indicate that lipid is the primary format for energy storage of the nektonic puerulus of the spiny lobster and that these lipid reserves have sufficient energetic capacity to allow the puerulus to actively swim the distance across the shelf to settle on the coast. |
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ISSN: | 1095-6433 1531-4332 |
DOI: | 10.1016/S1095-6433(99)00073-2 |