The Influence of Temperature, Salinity, Light and Food Conditions on the Survival and Growth of the Larvae of the Lobster (<i>Homarus americanus</i>)

Abstract

At 24 °C. lobster larvae attained the fourth stage [Formula: see text] days after hatching, at 19 °C. in [Formula: see text] days, at 14 °C. in [Formula: see text] days, at 10 °C. in [Formula: see text] days, and at 6.7 °C. in 120 days. Larvae were reared to the fourth stage at all salinities between 18 and 35 per mille, salinities even as low as 21 per mille being only slightly less favourable to survival than the normal 31 per mille. Larvae reared in almost complete darkness had a higher survival rate, moulted to the fourth stage 3 or 4 days earlier, and were significantly larger in the fourth stage than similar larvae reared in the light of a northwest window. Cutting down the supply of plankton food lengthened the stage periods and lessened the chances of survival.