Effects of Water Temperature and Salinity on the Egg and Larval of Chub Mackerel Scomber japonicus

Abstract

We studied the effects of temperature and salinity on the egg development and hatching rate of chub mackerel Scomber japonicus under laboratory culturing condition. The fertilized eggs were transparent, spherical, separate in shape and turned out to be separately and floated, and they contained one oil globule. Fertilized eggs are in diameter. The time of egg development was positively proportional to water temperature with 70 hrs, 48 hrs, 42 hrs, 34 hrs, after fertilization in , , , , respectively. Hatching rate was highest with the range of and . The relation between the time of egg development (t: hour) and water temperature (T:) was represented by the mathematical formulae. The mean biological minimum temperature was .